Jan 2013 Bar Business Magazine

Number 01

Welcome to the January 2013 issue of

Armin van Buuren:

Our exclusive interview with the world’s #1 DJ

The How-To Publication

BAR BUSINE$$ January 2013

M A G A Z I N E

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This digital edition is brought to you by jan u ary 2 013

New York International Spirit Competition

Zane Lamprey of AXS TV’s Drinking Made Easy give us his thoughts on the modern bar industry

how to: RTD spirits BIG SIX: las VEGAS TECH TIME: New bar tools

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BAR BUSINE$$

On Tap JANUARY 2013

CONTENTS

IN 20 GET THE MIX

HOW TO

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20

24

28

MIXED UP

rTD rAVE

MY BAD

The first edition of our new bi-monthly section for digital issues only, where we provide a collection of cocktail recipes for mixologists and consumers alike.

We look at ways in which smart bar owners can start using readyto-drink cocktails as revenue builders on-premise.

In Part II of our special series, industry vet Bob Johnson looks back at some of his management mistakes and tells you how to avoid them yourself.

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Bar Business Magazine January 2013

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M U S I C

On Tap

BAR BUSINE$$

CONTENTS

Features 32 It’s In zane

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We sit down and talk shop with Zane Lamprey, host of AXS TV’s Drinking Made Easy, to find out what his experiences have taught him about the bar business.

38 clever tech

Departments 6 Bar room drawl

50 BIg sIx

8 Booze news

We head back to Vegas to visit one of the most unassuming yet uncommon bars in town, known as Commonwealth.

LED cocktail strainer is a bright idea; Single malt sells for $160,000: The Copper Room is an allAmerican bar; Breweries bring jobs to the American economy.

12 lIquId assets As big as it is, the vodka category (and those who drink from it) benefits from small brands breaking into the market and making noise.

16 tunIng up Take a look at our exclusive oneon-one interview with worldwide DJ sensation Armin van Buuren.

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Few things are more important to the modern bar owner than tech tools that can improve business, so we look at some of today’s best bets.

44 health KIcK We all prefer cocktails with a kick, but can it be a healthy one? Industry consultant and mixologist Deb Harris delivers some antioxidant intoxicants.

56 Inventory 58 holIday happenIngs 60 ownIng up After Hurricane Sandy, Davd Rousso lost power in his Hoboken bar for days, and his customer base for weeks. How did he survive?

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“Bar Business Magazine” (ISSN 1944-7531 [print], ISSN 2161-5071 [digital]) (USPS# 000-342) is published February, April, June, August, October, & December for $45.00 per year and January, March, May, July, September, & November will only be offered in a digital format at no charge by Simmons-Boardman, 55 Broad St 26th Fl., New York, NY 10004. Periodicals postage paid at New York, NY and additional mailing offices. Copyright © 2013 Simmons-Boardman. All rights reserved. Printed in the U.S.A. No part of the magazine may be reproduced in any fashion without the expressed written consent of Simmons-Boardman. Qualified U.S. bar owners may request a free subscription. Non-qualified U.S. Subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00.

2 years US 75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print and Digital Versions: 1 year US 68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 each. Subscriptions must be paid for in U.S. funds only. For Subscriptions, address changes, and adjustments, write to: Bar Business Magazine, PO Box 10, Omaha, NE 68101-0010. Instructional information in this magazine should only be performed by skilled crafts people with the proper equipment. The publisher and authors of information provided herein advise all reader to exercise care when engaging in any o the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein. All rights reserved. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 10, Omaha, NE 68101-0010.

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Bar Business Magazine January 2013

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Bar Room Drawl

By Chris Ytuarte Editor-in-Chief

Hey, You Never Know Life is funny. And for bar owners and employees, that notion resonates even more so, considering you spend most nights surrounded by inebriated people often doing silly things. But also because, in the bar business, well, you never know.

To illustrate my point, allow me this slightly personal digression: Growing up in Queens, New York, I spent eight years at St. Gregory the Great grammar school in Bellerose. Most of us that graduated with the class of 1990 had been in school together since 1982, so you could say we got to know each other pretty well.

When I was in the sixth grade, I developed a schoolboy crush on a tall blonde girl in my class named Erin. We traded notes in the hall and shared pens, and she even invited me to her house one day so she could give me a new photo that had just been taken of her; it was as close to “dating” as you could get at 11 years old.

On that day at her house, I met Erin’s parents, and particularly recall the firm (some might say intentionally intimidating) handshake of her father, Jim. He and his whole family were very nice to me that day, despite that fact that just a few weeks later I would develop another crush—on another girl in my class—and my courtship of Erin would end abruptly. Such are the ways of sixth-grade affections.

Fast-forward some 25 years. Beyond 6

Bar Business Magazine January 2013

the now standard old-friend Facebook connection, I haven’t seen or spoken to Erin since the mid 1990s. Recently, however, I did read an interesting article in the New York Times about her dad, Jim. The story described how, just around the time I was in his home as the guest of his daughter, Jim was drastically changing his family’s life for the better.

As it turns out, Jim had studied psychology at John Jay College of Criminal Justice in New York and was a social worker for 14 years at the St. John’s Home for Boys, also in Queens.

The reporter then described how Jim had taken on bartending shifts over the years to make some extra money.

According to the article, Jim says he was behind the bar one day when one of his usual customers (whom he called “Scotch and Soda”) mentioned his plan to sell a flower shop he owned in Manhattan. Intrigued, Jim borrowed $10,000, bought the flower shop from “Scotch and Soda,” and planted the seeds (bad pun) for what would become a relatively lucrative floral career.

Jim, you see, happens to be Jim McCann, Founder and CEO of 1-800-FLOWERS. Two things struck me about this article. The first was this: Jim McCann, one of the most successful self-made businessmen in the country, started his company and built his fortune based on a conversation he had while bartending.

(Hey, you never know.)

The second is this quote by Mr. McCann from the same article: “If you look at highly successful people, they make the same number of mistakes as others, but they recover quickly,” he said. “They don’t sit around moaning about what they’ve done wrong.”

Starting out 2013, keep both of these notions in mind.

BAR BUSINE$$ MAGAZINE

January 2013, Vol. 6, No. 1 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 and Publisher Arthur J. McGinnis, Jr. Associate Publisher Arthur J. Sutley 212-620-7200; fax: 212-633-1863 asutley@sbpub.com editorial

Editor-in-Chief 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

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Circulation Director Maureen Cooney mcooney@sbpub.com

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Art Sutley, West Coast 212-620-7247; fax: 212-633-1863 asutley@sbpub.com Vanessa Di Stefano, East Coast & E-media 212-620-7263; fax: 212-633-1863 vdistefano@sbpub.com circulation department

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Your Personal Bartender in a Bottle!

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Booze News ‘THE COPPER ROOM’ PAYS HOMAGE TO ALL THINGS AMERICAN

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ith a name inspired by reclaimed copper used in historical outposts throughout the North East Coast and an outstanding menu of American Craft Beers & comforting bar food, The Copper Room, a 1,400 sq. foot, bi-level space within the Meatpacking District’s Brass Monkey boasts an elevated tavern experience dedicated to saluting all things USA. Located within Sean Cunningham’s loved and everexpanding beer-haven and gastropub, The Copper Room is a more refined watering hole inspired by the district’s history and a nod to American industry.

Tucked into the far back corner of Brass Monkey - The Copper Room, built with reclaimed Copper & wood as well as salvaged parts from historical New York and New England factories, oozes with the rugged stylishness of a bygone era comprised of good ol’ American ingenuity and materials. Ornate sections of the historical Coney Island Thunder Horse Carousel, which was damaged in the famous 1910 fire, have been repaired and added to the room’s design medley as well. The new space’s most notable pieces of history are its majestic mahogany bar, taken from the Grand Ballroom of the Old Puck Building and the front brass doors which come from the Macy’s flagship showroom when it was first built. All of these 20th century epoch pieces and the natural warm glow from the Copper walls and skylight contribute to the timeless aura of the space, making

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The Copper Room a vibrant, warm and instantly engaging space, perfect for a night out with friends or a large event and celebration.

Expanding on Brass Monkey’s massive international beer selection featuring over 75 beers and 20 tap lines, The Copper Room carries an additional nine new draft lines, which will change monthly and highlight only American brews from New England to the Deep South and the Midwest to the West Coast.

The first beers on tap pay tribute to New York with local beer selections such as Alphabet City’s Kolsch Lager, Pork Slap IPA, and Greenport Harbor’s Black Duck Porter.

The pub fare at The Copper Room reflects Brass Monkey’s seasonal dedication to rich and comforting bar offerings such as a three cheese –cheddar, mozzarella & brie with tomato & basil sandwiches, curried beef pies, lager battered fish & chips and daily changing specials that compliment every ale, porter and stout on the menu. Recognizing the need for highquality satisfying bar food, Cunningham works with well-known chef consultant Daniel ‘Chino’ Parilla to create his pub menu of American and Irish inspired dishes perfect for sharing over sessions of pints. Coming soon to The Copper Room are bi-monthly themed dinners that will take folks back to days of when the Meatpacking District was just that and offer patrons a real hands-on experience. www.barbizmag.com

Bowmore® Islay single malt scotch sells For $160,000

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owmore® (www.bowmore.com), the first Islay Single Malt whisky, is delighted to announce that the No. 1 bottle of its oldest ever expression, the exceptionally rare Bowmore 1957, 54 Years Old has been sold for £100,000 (approximately $160,000) at the Bowmore Distillery on Islay. This bottle is not only the oldest whisky the distillery has ever released, it is also the oldest Islay Single Malt ever released. As promised by Morrison Bowmore Distillers, owners of Bowmore, all the net proceeds will be donated to five Scottish charities. The owner, a resident of the United States, would like to remain anonymous.

Distilled in 1957 and bottled in 2011, this 54-year-old marvel has been matur-

ing in the finest oak in Bowmore’s legendary No. 1 Vaults, the oldest maturation warehouse in Scotland. Only 12 bottles exist in the world, two of which are kept in the Morrison Bowmore archives and nine now remain for sale at the Bowmore Distillery.

Bottle No. 1’s profit will be donated to five Scottish charities that encompass a variety of worthy causes: Alzheimer Scotland (care for people with dementia, their caregivers and families); The Beatson Oncology Centre (care for cancer patients receiving treatment in the west of Scotland); Chas (children’s hospice services); Erskine (medical care for Armed Forces); and Marie Curie Cancer Care (cancer care and research).

THE INAUGURAL SPIRIT

Sidney Frank Importing Company is proud to announce that newly introduced American Harvest Organic Spirit will serve as the exclusive spirit in the vodka category at the Presidential Inaugural Candlelight Reception.

The reception is an official Inaugural committee event held for the National Finance Committee members and their guests at the National Building Museum and is the only inaugural event that President Obama, First Lady Michelle Obama, Vice President Biden and Dr. Jill Biden will all attend.

“It does not get any more American than this,” says Bill Henderson, Executive Vice President of Marketing at Sidney Frank Importing Company, Inc. “American Harvest is crafted with the same American values of integrity, opportunity, independence, hard work, innovation and pride that this country was built on and that continue to drive the country forward today.”

American Harvest is handcrafted in small batches from organic winter wheat grown on a family owned and sustainably managed American farm. It is distilled and bottled in Rigby, Idaho using water from aquifers deep beneath the Snake River plain. The result is a distinctly smooth and silky spirit with a crisp, clean taste. American Harvest is the creation of Sidney Frank Importing Company, Inc., a third generation family business that is 100% US owned and operated.

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“We are delighted to have sold bottle No. 1 of our Bowmore 1957 just before Christmas allowing us to keep our promise to donate all the net proceeds to charity as our gift to those in need in Scotland,” said Mike Keiller, Morrison Bowmore Distillers Chief Executive Officer.

A collection of 1957 casks were bottled in 1995 but one in particular was held back because it was more exceptional than the rest. Since 1995, the whisky in that cask has been examined every six months to check the quality, the taste, the developments and changes the spirit was taking on its aging voyage. In 2011 it was determined that the liquid had reached its potential and was bottled.

In addition to the stunning liquid inside, the new owner will also own the artwork that contains it. The bottles that hold Bowmore 1957 have been hand-blown and sculpted by two of the world’s foremost glass artists Brodie Nairn and Nichola Burns into the shape of waves reminiscent of those that constantly crash against the No. 1 Vaults’ sea-facing walls and the glass is inlaid with shimmering flecks of platinum. Adorning each bottle is a platinum neck collar, hand-engraved with the bottle number and spirit strength, and platinum stopper handcrafted by Hamilton & Inches, Warrant Holder to the Queen. The bottle and accompanying glasses and water pitcher, also hand-blown by Nairn and Burns, are nestled in a presentation box created by acclaimed woodworker Peter Toaig, using hand-selected pieces of Scottish Oak. January 2013 Bar Business Magazine

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Booze News

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Inventors Seek Funding for LED Cocktail Strainer

OLT is a new cocktail strainer that lights up all your cocktails, and you can get in on the ground level. VOLT has long lasting LEDs that are powered by a replaceable battery and it is turned on and off with a simple switch. The professional grade stainless steel, four-prong strainer is completely water resistant, and available in multiple colors.

The inventors, Jake and Joe, are two “down to earth people” who combined their experiences to make this unique product. “We’re asking for your help in funding this indiegogo.com project to make our first production run of strainers, which will help us start our dream of being product developers,” says Jake.

The pair has spent the past two years designing, refining, and producing a prototype of VOLT, and they now have a final design—

and prototype that works wonderfully. They are looking to indiegogo.com to help them take the next step to go into full production.

Jake and Joe are looking for $5,000 to fund the final tooling for manufacturing and to provide capital for initial orders. In return for donor support you will receive a limited edition first run VOLT: LED Cocktail Strainer, or one of the other “rewards” they offer.

“We really appreciate any and all support and look forward to people pouring their drinks with VOLT: The LED Cocktail Strainer,” says Jake. “Be sure to help us get the word out. Any sharing you can do on Facebook or any other social media will help. Also, be sure to use the indiegogo share tools.”

Check out the VOLT LED Cocktail Strainer in action here: http://www. youtube.com/watch?v=3O1i7GuIvE4

The Right Place Spurs Creation of 52 New Brewing Jobs

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he Right Place, Inc. (www.rightplace.org), in collaboration with The Michigan Economic Development Corporation (www. michiganadvantage.org) (MEDC) and The City of Grand Rapids, announced the approval of a $2 million Michigan Business Development Program performance-based grant with repayment terms for Grand Rapidsbased Founders Brewing Co. (www.foundersbrewing.com). The grant will enable the company to move forward on a $26 million expansion, generating 52 new jobs for the area over three years.

The jobs will range from managerial to service, with the bulk of positions being in the operations and services positions.

“Founders Brewing Co. is a shining star in Grand Rapids, not only from a consumer standpoint but also with regard to economic development,” said Susan Jackson, Senior Business Development Manager, The Right Place, Inc. “This expansion confirms that Grand Rapids continues to find a niche in the craft brewing industry. We are pleased to help Founders Brewing Co. grow in Grand Rapids.”

“The craft beer market continues to grow,” said Mike Stevens, President and CEO, Founders Brewing Co., “and demand for Founders beers has caused our growth to outpace average industry growth. Meeting this demand requires a significant upfront investment in additional facility area and, more importantly, in additional equipment. We are grateful for this incentive assistance, which will allow us to keep up with demand and to be in a position to hire more people to help us grow the brewery.”

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Founders Brewing Co. has increased production and taproom sales to a point where demand requires this expansion.

Demand for the expanded facility will be supported by Founders Brewing Co.’s existing network of 62 distributors across 23 states and new distributors in new markets.

Over $22 million of the $26 million expansion will be used for purchase of new brewing and fermenting vessels and other equipment, while nearly $4 million will be spent on expanding the brewing facility, located at 235 Grandville Avenue in downtown Grand Rapids. Once complete, the brewery will have capacity to produce approximately 300,000 barrels of beer annually, or four times its current capacity.

The expansion will occur in phases, the first of which consists of expanding the brewery’s fermentation hall.

“Founders Brewing Co. is a leader in Michigan’s growing microbrew industry, and has been instrumental in helping Grand Rapids earn the title of ‘Beer City USA.’ Founders is to be congratulated on this expansion and we thank them for their continuing commitment to Michigan,” said MEDC President and CEO Michael A. Finney. “We should also thank both The Right Place and the City of Grand Rapids for helping to make this expansion to take place. This collaboration is a great example of what we can accomplish when working together.”

The City of Grand Rapids has also recently offered a 12-year property tax abatement valued at approximately $300,000 for the project.

The Right Place generated $183,000,000 in capital investment in 2012. www.barbizmag.com

Liquid Assets

The ArT of The CrAfT The vodka game will always have its share of dominant brands, but upstart craft distilleries that enter the market with fervor and quality keep the category healthy by offering options to bar owners and by keeping the big boys on their toes. This month we look at a little bit of both.

By Chris ytuarte 12

Bar Business Magazine January 2013

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President, Carl Nolet, Jr., traveled the country visiting countless bars and educating bartenders about the craftsmanship of the brand, his family’s ten-generation distilling legacy, and their unwavering commitment to the ultra-premium quality found in every bottle. Today, Ketel One remains true to this model and prides itself on the relationships it builds with the bartending community.”

o other spirits segment in the industry knows competition like that of the vodka category. For a colorless, flavorless liquor, there are seemingly endless options on the market, with new entries constantly emerging to find a way to invigorate a spirit with such a plain foundation.

Therein lies the appeal of watching some of the category stalwarts continuously reinvent themselves, whether with new flavor profiles or fresh marketing campaigns. Last month we talked about ABSOLUT Tune in our Exotic Spirits profile [Bar Business Nov/Dec 2012, pg. 11), an engaging combination of vodka and sauvignon blanc. And just a few weeks later, we’re looking at ABSOLUT Hibiskus, a unique blend of hibiscus and pomegranate flavors. As the most recognizable name in vodka, ABSOLUT continues to push the envelop of creativity.

“ABSOLUT reinvented the vodka category back in the early 80s, coming in with a different kind of product and communication approach, as well as flavors,” says Laurent Cutier, Senior Brand Manager at ABSOLUT. “And we are continuing to innovate. We’re always trying to transform our category.

That’s what we do. And as a natural strength we are always looking for the next move.”

The slightly acidic, berry-flavor hibiscus underlined by the sweet notes of pomegranate creates the intriguing new ABSOLUT flavor. Made from all natural ingredients with no added sugar, ABSOLUT HIBISKUS is versatile and easy to mix. “In recent years, a sophisticated trend has emerged as more bartenders are adding floral ingredients to the mix,” says Eric Horowitz, Senior Brand Manager at ABSOLUT, Pernod Ricard

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USA. “We are thrilled to bring a distinct floral flavored vodka to bartenders and consumers alike with ABSOLUT HIBISKUS, a fiercely original combination of floral and fruit flavors poised to create a new trend in vodka cocktails.”

Likewise, the folks at Ketel One Vodka view the challenges of the category as fuel for continued innovation, even as the brand remains at the pinnacle of the spirit segment.

On-premise, Ketel One strives the become a bartender’s best friend.

“Ketel One vodka is committed to being the most recommended vodka by bartenders worldwide and, as a result, we are very focused on the on-premise,” says Ed Bellow, brand director at Ketel One. “This concentration on the bartender was responsible for Ketel One’s initial growth in the United States.

Beginning in 1983, Executive Vice

Above all else, quality product is key to success in the vodka market, whether from large brands or craft distilleries. “Consistent with their heritage of craftsmanship, at the heart of Ketel One is the traditional small batch distillation from copper pot stills including the original still “Distilleerketel #1,” after which the brand is named,” says Belo. “This technique creates a crisp and sophisticated flavor that is personally tasted and approved by a member of the Nolet family before every bottling to ensure the integrity of the spirit.”

That kind of dedication to quality is at the heart of many new vodka labels entering the market, especially small craft distilleries.

Philadelphia Distilling’s Master Distiller, Robert Cassell, has deep roots in Pennsylvania, where he produced Penn1681 Vodka. His forefathers purchased land directly from William Penn, and Cassell handselects organic rye from several local farms to be the base of Penn1681. His exceptional artisan skill uses an innovative four column continuous

January 2013 Bar Business Magazine

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Liquid Assets

masking agents. What you see is what you get. It is derived to be very clean in its nature.”

Also coming out of Pennsylvania, this time from Steelers country in Pittsburgh, is Clique vodka, a craft brand from Premier Innovations Group that offers quality product at a solid price point, and now offers a unique new look for the back of the bar with its black bottle.

still, built exclusively to produce pure and ultra smooth vodka.

“One of the great things for someone who’s a vodka buyer or just a consumer very stuck on their brand for a number of years, I think the craft distilling segment as a whole really brings a lot of great opportunities to that buyer to try something different, and to see that although something by definition is tasteless and odorless, there are some very unique points you can have that create differentiation from one brand to the next,” says Cassell.

“And I think craft distilleries across the country continue to evolve and push that envelope and we have our own unique, artistic interpretations of something that is so neutral.”

Quality, according to Cassell, does not require quantity, at least when it comes to ingredients. “It’s a very long list that we use for Penn 1681: rye, water and yeast. It’s a complex, well-kept secret,” jokes Cassell. “What differentiates it is that there are no additives put back into the spirit.

Some label brands out there use different additives to smooth out the spirit. With our brand, all you’ll find in your glass is the alcohol and water. There are no other elements in there to smooth it out or act as 14

Bar Business Magazine January 2013

“There were some changes with the bottling factory we were working with in Latvia, where the vodka is produced, and we had an opportunity to change our look,” says Noah Cohen, CEO of Premier Innovations Group. “We decided to launch a black bottle in the industry, to take a step back to take two steps forward. And over the last seven months we made it happen logistically and understand the decorative landscape better and build out relationships.

And we launched it on Black Friday”

Ultimat Holiday GinGer KinG Created by Celebrity Bar & Lifestyle Expert, James Moreland

2 parts Ultimat Vodka 1/2 oz ginger syrup 1 part lemon juice (fresh) 2 Kingston Cubes - Lemon 1/4 oz Patrón Citrónge Shake with ice and serve up.

Garnish wit a twist of lemon and a slice of a Harvest Song Walnut.

“Skyy received a lot of attention when they released their blue bottle,” adds Frank Bachurski, VP of Marking and Promotions at Premier Innovations Group. “We’ve taken an even more aggressive approach with this new black bottle.”

While Clique hopes to attract attention with its sleek bottle design, Cohen is fully aware the product needs to meet quality standards expected within the vodka category if the brand wants to succeed. “The change in the industry has really been going away from the notion of not tasting the alcohol,” he says. “The discerning drinker has come out of the woodwork saying that’s the most important thing about vodka, as seen www.barbizmag.com

with more of the domestic craft products and the allure of the imported brands that are being made in these countries where the components seem to be better.”

That distinctive tasting experience is also at the core of another new brand hitting the market, AnestasiA Vodka, which is referred to as a “sensational spirit” for a reason. AnestasiA pleasantly tingles the consumer’s mouth, reducing the bitterness of the alcohol, via a patent-pending formulation consisting of naturally occurring essences.

“The formula actually blocks pain receptors in your mouth so you don’t feel the burn of alcohol,” says Yuliya Calian, president and co-founder of AnestasiA. “There was nothing like this on the market, but it took a couple of years of research and development by a group of food scientists to create this formula.”

Select ingredients and handcraftsmanship make AnestasiA Vodka a great spirit on the market.

Five times distilled, Five times filtered through charcoal and crushed volcanic rock, AnestasiA is also naturally gluten-free. But it’s the unuual experience in the mouth of the consumer that the brand is banking on. “I come from a family of vodka makers back in Ukraine, and I felt that the market was overwhelmed and crowded with brands that were ‘just another vodka,’” says Calian. “I mean, how many times can you just distill the vodka and really make a difference? There’s not much difference between ten times distilled and 100 times distilled.”

The difference with AnestasiA, says Calian, is the experience. “Bar owners love it because it gets people wanting to drink it more—they experience the sensation with the first shot, and they want to see if it happens again with the second shot.” www.barbizmag.com

Of course, sometimes big brands from other categories find their way into the vodka market. The Patron Spirits Company, currently acquired the global distribution rights to Ultimat Vodka, an ultra-premium vodka crafted from a blend of three different vodkas—potato, wheat and rye (the only vodka on the market that combines all three).

“Patron wanted to delve into the vodka category because it’s a great category and it’s consistently growing every year,” says Laura Becraft, National Accounts On-premise Manager, Ultimat Vodka.

“So they searched out a vodka that would really stand out and fit the portfolio and fall in line with the quality of the rest of the brands. But just as we did with Patron, we didn’t want to pigeonhole ourselves with one particular consumer. Patron runs the gamut—you find it in sports bars, nightclubs, and high-end restaurants—and we feel that Ultimat is definitely going down that same path in its category.”

Penn’s Woods 1.5 oz Penn1681 Vodka 1/2 oz lemon juice 1 barspoon of local maple syrup 3-5 oz apple syrup Cold prep: build ingredients in a highball glass and top with fresh apple cider. Warm preparation: heat apple cider, lemon and syrup in a saucepan until warm, add vodka and stir. garnish with a cinnamon stick.

Ultimat Vodka is working with Riedel glassware on a vodka-tasting glass, utilizing it to highlight Ultimat in the on-premise environment. “While you can taste any vodka in this glass, Riedel felt so strongly about Ultimat that they really patterned the glass after the flavors found in our vodka,” says Becraft. “It’s become a great partnership, and we’ll continue to work with them in 2013.”

Another small brand looking to the new year for big things.

January 2013 Bar Business Magazine

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Tuning Up

Armin van Buuren: Closing out 2012, spinning into 2013 We sat down with the world’s #1 DJ to talk about the year gone by, the year coming up, and how he plans to play his best sets yet in 2013. By Eric Fisher

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rmin van Buuren, the world’s number-one global DJ, international music icon, and a pioneer for trance music, has a passion for music that seems to be unmatched as he continues to conquer the dance music industry and seamlessly unites listeners through his flawless productions and cutting edge live shows.

This year has been good to van Buuren and his followers. As van Buuren puts it, “Twenty-twelve was, I think, my best year yet.”

It’s hard to argue with the humble Dutchman. This year, van Buuren was voted world’s number-one DJ by the readers of DJ Magazine (for the unprecedented fifth time) and received the International Dance Music Award (IDMA) for “Best Global DJ,” all the while producing dancefloor killers such as, “We Are Here to Make Some Noise,” and, “I’ll Listen.”

Even more impressive is that in the midst of a crazy tour schedule and being in and out of the studio, van Buuren finds time to deliver a weekly radio show, A State Of Trance (ASOT), boasting 20 million listeners worldwide. He adds a unique twist to his radio show, bringing it to life by hosting ASOT live events around the world, making stops in several cities. This year’s ASOT “The Expedition” is podcast number 600 celebrating 12 years of the radio show and making stops in places such as

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Mexico City, Beirut, Den Bosch, and New York City, along with seven other cities.

We sat down with van Buuren on New Year’s Eve to pick his brain on topics ranging from the recipe for a special night to the unmatched rise of electronic dance music (EDM) in America. The passion that ignited van Buuren’s journey to stardom and forever connected countless listeners landed him in The Big Apple on the last day of 2012, looking forward to 2013.

BB: How does it feel to wrap up the year in New York City?

AVB: Well, there is a special connection between Holland and New York, because, you know, this place used to be called New Amsterdam, and now it’s called New York. I think Dutch people in general like New York, so being here is sort of a dream come true. I’ve always wanted to play New York City on New Year’s Eve. It’s very special, so, yeah, I’m excited about it. Having said that, 2012 was, I think, my best year yet. I got my crown back as the number-one DJ by DJ Magazine, I won the IDMA Award, Best Global DJ, but I don’t wake up thinking, ‘How can I be the best DJ in the world?’ That’s not what I do. I wake up being excited about a certain song, or being excited about going into the studio, or being excited to play indoors with certain DJs. This year, www.barbizmag.com

BB: What are your thoughts about the boom of EDM in America, and more specifically, where you think trance music or your music falls within that genre or the more mainstream?

AVB: First of all, I think trance is not necessarily ready to be mainstream because the first problem you have is if you want to tell the story of a trance track, you need more than two-and-ahalf to three minutes. And a trance song feels better in a trance BB: I know you have some favorite cities and clubs to play, and set. It’s kind of like...if you have Christmas dinner, Christmas I’m interested in what draws you to those clubs? Is there a dinner is great because you have a starter and then you have the entree, and then you have desert, and trance set is more like certain element?

AVB: It’s all about the vibe for me. I don’t try to be politically a story. It’s part of a long thing and the mainstream right now is correct by avoiding that question. If there would be a favorite all about, ‘Boom-boom-boom, I wanna have the hit song right city of mine, then I would obviously answer it. I mean, I’m not now.’ It’s a different approach. I’m not trying to bash EDM and the trying to be politically correct and not piss off other fans by mainstream thing, because I think it’s very interesting what’s saying, ‘Oh, New York is the best city or L.A. is the best city.’ It’s happening right now.

I’ve seen a lot of mainstream house guys lately and I noticed just a thing called vibe, and as there have been many clubs I’ve played like 20 times and two or three times were extra special. that it’s just a completely different way of music. And I think it’s It’s all about that. It’s about a certain vibe, a sort of magical good because it attracts more attention to EDM in general. It opens atmosphere that you cannot really create. You can create the more doors for more talent for more DJs, so it’s better for the circumstances for it, but the people have to make that music development. But it’s not necessarily something that atmosphere. A couple of months ago I played Guvernment in attracts me. It’s cool because I feel that the popularity of EDM and especially the house sound right now Toronto, for example, and I’ve played has also drawn more people towards there many times, but this time i ve never played the same trance, because there is more interthere was something special about set twice and i ve never prepared est in EDM in general. So that’s why the night. I played a four-hour set I’m thankful for the house guys, for and the crowd was just so amazing. my set it s spontaneous drawing more attention, opening There’s something in the air, you more doors, and giving trance as an know? At the end of the night, I it s based on what you feel alternative to the mainstream sound. grabbed the microphone and I told the crowd, ‘This is why I fucking DJ!’ It’ so true. That is something A lot of kids, when they grow up, they’re sixteen, seventeen, they that you’re looking for, and when it happens, you don’t think hear a song by Avicii on the radio and then they like that. A few about how much money you’re going to make on a gig or how years later, they are a little bit older. They’re sort of over that many fans are going to vote for you in DJ Magazine, or how many sound and they might look for a sound that’s sort of more advanced and a little bit more different records you’re going to sell. You just think, and not on mainstream radio, more under‘Wow, this is an amazing atmosphere. I’m ground or something. And then they might having the best time.’ It’s like spending a tune-in to trance, which I think is cool. great time with your friends. Sometimes you have these magical nights. They sort BB: What goes into the thought process of appear out of nowhere. You’re in a bar behind deciding which route you’re going and your friend comes over, and he brings to take for a set, or is it spontaneous? a friend, then you happen to click with that AVB: It’s spontaneous. It’s based on what person and you just end up drinking a lot, you feel as a DJ, the energy you feel in the having so much fun. You know, the best crowd. I’ve never played the same set twice nights always come unplanned. and I’ve never prepared my set. I mean, tonight I have a lot of new music. I have a BB: What do you think it is that makes lot of classics. I have all the big EDM tracks those nights so special for a DJ? that are hot right now. I’m really ready for AVB: The circumstances have to be right. It’s tonight, but I don’t know where I’m going to a very delicate balance. The sound has to be go with my set and energy. Take for right, programming has to be right, lights example another big show I played recently; have to be right. It should not be too cold, it was a big crowd of 20,000 people and I not too warm, not too busy. And it should be a special atmosphere. Some cities capture a photograph of a played after David Guetta. So as a DJ, you don’t want to scare that moment. If you come there a few days later, and you have a crowd away immediately. You don’t want a room of 20,000 people different crowd and the weather all of a sudden turned shit emptying out all of a sudden. That would stink, right? On the other [laughs], and you know, the atmosphere is...I mean ,the best hand, I don’t want play the music that David Guetta is playing. No example is Ibiza. Now I’m a resident at Privilege. And I remembered disrespect, but it’s not my kind of sound. So, when I play a Club the second night being not so good. And I remember the third night Space and I have nine hours, I can build the night from nothing, and I try to draw in as many people as I can and keep the tension high. being amazing. It’s strange. particularly, I produced a lot of music. I did a lot of remixes. I did quite a few one-offs, like a track called, “We Are Here to Make Some Noise,” that did really well. Basically, this year I’ve been spending a lot of time producing tracks for my new artist’s album that’s going to come out in 2013. I can’t share information about it yet, but I’m very excited.

“’

’

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January 2013 Bar Business Magazine

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Tuning Up I have full control of the night.

When I played after David Guetta, I had to pick up from the vibe that he left off and go from there and try to build it towards something bigger. And this is what I like about my job. I mean, you don’t eat a hamburger every day. You don’t eat steak every day. Sometimes you love to go to McDonald’s and have a Big Mac or a Quarter Pounder with extra cheese, and then sometimes you go to a really fancy restaurant and eat a five-star dinner that’s way too expensive. And this is what makes you a human being. There’s a lot of music that I love. There’s not a lot of music that I want to play as a DJ because it’s limited to what I like and what I feel like I can bring. I have a pretty a specific idea about what I want to play, but within that there’s a big variation.

There are a lot of tracks that I like that I can bring within a DJ set. And sometimes it’s also interesting, because the big sport for me is if I play after a David Guetta to try and convince some of his fans, to lure them into the trance sound, and it means I might have to play a little bit more house-y at the beginning of my set. But if I can lure them into trance, slowly but surely, this is why I do my radio show, as well. I start off a little bit more accessible, a bit more house-y, or a little bit more slow BPMs, but then I always end up with the uplifting sound that’s more close to my heart. And of course, I do it to try to appeal to a bigger audience. I don’t want to be a purist for the sake of being pure. I love being pure. I’d love to lure people into the more pure sound, and try a sort of balance. It’s a very delicate balance, very difficult to explain.

BB: I see that you released some of the lineups for the upcoming ASOT600 and I’m wondering if you could give us the New York lineup?

AVB: You can go to my website for the latest lineup and other information. www.

ArminvanBuuren.com and www.

ArmadaMusic.com.

More of this exclusive interview with Armin van Buuren to come in our March 2013 digital issue.

Eric Fisher is a writer for electronic music blog pnutbutterjams.com.

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Bar Business Magazine January 2013

A Whole lot of Armin in 2013 Crowds chanting his name. Fans seeking photos and autographs everywhere he goes. Always on the move from one club to the next, hopping across cities and continents as though they were stones in a lake. Come spend a day in the life with Armin van Buuren via his new DVD, A Year In The Life Of Armin van Buuren.

An ordinary person living an extraordinary life, Armin van Buuren is a DJ, producer and electronic musician with a relentless passion for music.

This DVD takes the viewer behind the scenes as the camera follows the perfectionist always striving to stay on top of a viciously competitive music industry, dealing with constant pressures of the business and leaving no part of himself hidden. A Year In The Life Of Armin van Buuren takes the viewer on a hectic journey of van Buuren’s roaring life, the year before he wins DJ MAGAZINE’s “Top 100 DJs Poll” for the unprecedented 5th time.

The music on this DVD is extraordinary, soaring and exhilarating as only van Buuren can make it. In fact, were it not for his love of music, van Buuren

wouldn’t be where he is today.

Knighted by the Queen of his home country, The Netherlands, van Buuren is a co-founder of the widely respected Armada Music and A State Of Trance labels, and he is the creator behind one of the most successful, internationally syndicated radio shows in dance music history, also called A State Of Trance (ASOT).

For van Buuren, the professional accolades and awards have been numerous over the years and it’s easy to imagine that life for him began as a superstar. This DVD also shows the flip side of van Buuren, the devoted husband to his wife, Erika, the proud father of his baby daughter, Fenna, the loyal friend to buddies who are forgiving of his lack of leisure time, the loving member of a warm family. These are all facets of van Buuren that humanize the superstar and bring him within the viewer’s grasp.

Understanding the familial ties that bind van Buuren to home, it’s all the more poignant watching as his work takes him away on airplanes (be they private jets), through airports, to lonely hotels and packed nightclubs and festivals. Battling exhaustion and www.barbizmag.com

sleep deprivation caused by drastic time-zone shifts and a grueling tour schedule, van Buuren steels himself to meet production deadlines and finish writing music as he races to the venue where 100,000 clubbers await their hero. van Buuren, has also just released the seventh edition of his A State of Trance Classics (Armada Music) series. A collection going strong for over six years, the latest release contains 36 classics in a four-disc boxed set. To celebrate the release of the album, van Buuren presented a special A State of Trance Classics playlist on Spotify. Speaking about the weekend Spotify takeover, van Buuren described it as, “A real trip down memory lane.”

playlist on Spotify was transformed into an A State Of Trance Classics playlist. The playlist, with more than 15,000 subscribers, burst with essential tunes, gathering gems

by Above & Beyond, Chicane, John O’Callaghan, Marco V and Tiësto, as well as classics by Rank 1, Airbase, Fire & Ice, Andain, Push, Markus Schulz and many others.

van Buuren’s hugely successful “A State Of Trance” (ASOT) radio show, going strong for nearly 12 years and heading for its 600th episode, has inspired the world’s most popular DJ to start an official album series with nothing but classics. The first volume was released in 2006 and each installment has brought 36 classics from the EDM spectrum.

A perfect way for the younger generation of EDM lovers to discover the tracks that helped grow the dance music scene into the worldwide movement it is today, A State Of Trance Classics Volume 7 represents the biggest tracks within the trance and dance music genre. For those who’ve been part of the EDM scene for a while, the compilation recalls many watershed moments from the good old days of EDM. A State Of Trance Classics Volume 7 is filled with hard-to-find, must-have anthems essential to the development of EDM over the past 15 years.

“We were able to clear the rights to many more classics and keep these beautiful pieces of dance music history alive,” said van Buuren. “I always try to find the highest quality masters available; you’d be surprised knowing how hard it can be. Some of these classics even come from their original DAT recordings. I hope we can cherish them for many more years to come.”

For a full weekend, Armada Music’s daily updated radio www.barbizmag.com

January 2013 Bar Business Magazine

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MIXED UP:

Photo courtesy of TinPLay速 Precision Pour Flair Tins

How To:

Master Mixology

Cocktail Ideas for On-premise Mixologists Every other month, via the digital edition of Bar Business Magazine, our new MIXED UP column offers bartenders and consumers a collection of recipes for the modern mixologist to implement on-premise or off, across the spirits spectrum. So break out the bar tools and get to it!

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Bar Business Magazine January 2013

www.barbizmag.com

BOOZING BEYOND EGGNOG There’s only so many times one can drink a gingerbread or eggnog flavored cocktail during the winter season.

Why not expand your palate with these unique cocktails provided by Lexington Social House of Hollywood, California. These crisp notes of apricot and fig infused liquor will be your guests’ delight at your winter parties.

Under the Mistletoe

Starry Night

Holiday Happiness

1 oz rum 0.5 oz apricot liqueur 1 oz lime juice Dash of bitters

2 oz fig infused cognac 1 oz triple sec (orange flavored) 1 oz fresh lemon juice Pitch of brown sugar

1 oz vanilla vodka 1/2 oz pumpkin syrup 1/2 oz baileys 1/2 oz cream

Serve in a Collins cocktail glass on ice.

Garnish with a sprig of mint.

Shake and strain into a champagne coupe.

Garnish with a lemon twist.

Shake and strain into an orange sugar rimmed Champagne coupe.

GO NUTS WITH WINTER CITRUS You may already be familiar with the centuries-old tradition of placing oranges and/or nuts in your family member’s holiday stockings. If not, in short, oranges and other fresh fruits were given mainly for health reasons.

Fresh fruit in the dead of winter was very rare, so receiving just one piece of fruit was regarded as a precious and sweet treat. Nuts were also a treat that was in season and anticipated each year by those who found them in their stocking.

To put a modern spin on this tradition, Campari America wanted to share some of their favorite nut and citrus-driven cocktail recipes for you to share with your loved ones this winter season. Whether throwing a party or playing mixologist at a friend’s event, here are some recipes that give a nod to tradition while brightening up those winter blues.

Sanguinello 1 oz Campari 1/2 oz Limoncello 2 oz blood orange juice Pour ingredients over ice.

Shake and then strain onto fresh ice into a highball glass. Garnish with a blood orange wedge

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Roasted Orange Negroni Sbagliato Created by Joe Campanale of dell’Anima in New York 1 oz sweet red vermouth 1.5 oz Campari 1.5 oz sparkling white wine 1 roasted orange wedge* Orange peel for garnish Place the orange in a mixing glass and add vermouth.

Muddle the two so that the charred bits are released into the vermouth. Add Campari and ice, and stir. Strain into a chilled rocks glass that is filled with ice and top with sparkling wine. Do not stir as this will dissipate the bubbles. Garnish with orange peel. *Roasted orange preparation: Slice oranges into wedges and place in a sealable container. Top with sweet red vermouth and refrigerate overnight. In the morning, remove oranges from the vermouth and char on a grill until the sugar caramelizes and black specks form on the oranges.

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How To: WINTER WARM-UP WITH TEQUILA The snow is just around the corner and ‘tis the season to start celebrating winter’s pleasures, especially when it comes to your favorite cocktails. Whether it’s holiday folly with family and friends or festive functions with co-workers, Sauza tequila and Hornitos tequilas have the ultimate holiday hooch recipes. In addition, some of the top venues from around NYC and LA, including Haven Ski Chalet (at The Sanctuary Hotel), TOY (at Gansevoort Meatpacking hotel), JIMMY at The James NY and Bagatelle (in Los Angeles and New York). These recipes are sure to enhance everyone’s “spirits” this winter.

Warm Winter Margarita

The Office Party

(Serves 4) 4 shot glasses Sauza® Blue Silver Tequila 3.5 cups apple juice 1 cinnamon stick 2 cups dried fruit of your choice 2 tablespoons of granulated sugar

1.5 parts Hornitos® Plata Tequila 1 part fresh lime juice 1/2 part ginger syrup 1/2 part Grenadine Red bell pepper Lime wedge

Combine apple juice and cinnamon in a heavy pot.

Bring to a boil, reduce heat, and simmer for 10 minutes.

Remove cinnamon stick carefully. Add sugar, dried fruit, and tequila. Mix well.

Serve warm.

T

Bar Tools Made by Bartenders

IN PLAY® Precision Pour Flair Tins, as seen in use on the opening page of this story, have been designed to facilitate accurate pours and flair bartending trick pours.

The “TIN” is a modified cocktail shaker, the ubiquitous stainless steel vessels used to create chilled alcoholic beverages. The TIN PLAY designed incorporates a transparent center section allowing the pouring and mixing of beverages to be viewed by customers and staff members alike.

Rising from the base is the stainless steel pin unique to the TIN PLAY design. Doubling as the internal measuring device and the element which facilities flair pouring makes it easy for the bartender and their guest to view the cocktail being made. The primary measuring structure is a post, which extends vertically from the bottom interior surface of the shaker.

The height from the post may be configured to provide a measuring

22

Muddle red bell pepper in mixing glass to extract juice.

Mix all other ingredients and shake gently. Strain over ice and garnish with a wedge of lime. If making shots, shake vigorously and strain into shot glasses.

Bar Business Magazine January 2013

guide for a bartender. For example, a bartender may fill the shaker with ice and liquid up to about the top of the post in order to mix an accurate volume of liquid for a particular drink, martini and shot. The height of the post may also be configured to facilitate the stacking of shakers and allow multiple drinks to be poured simultaneously from the stacked shakers. In some embodiments, one or more secondary measuring structures maybe coupled with the primary measuring structure corresponding to a different drink. For example, filling the shaker with the ice and liquid to the height of the top of the primary measuring structure may result in an accurate pour for a cocktail or martini, thus allowing the guest and management to view the cocktails being made and presented in a fun and exciting atmosphere.

With the commonality of drinks incorporating fresh fruits and herbs as ingredients, a muddle has been specifically designed to work with the

measuring pin. A muddle is a tool used to press the fruits and herbs against the base of the tin in order to release the juice form the fruit and, more importantly, the oils held in the rinds of the fruit and with the leave of the herbs.

The TIN PLAY muddle has been designed to envelope the measuring pin, allowing the teeth of the muddle to reach over the top of the pin. The space allowed for the measuring pin has been constructed in a manner so that it can be used as a measuring device. The cavity includes a measuring guide that provides a “jigger” which is a classic bar tool that is used to measure liquids in specific ounces. This measuring guide will hold up to 2 ounces of fluids and allow you to accurately pour at least portion of .05 ounces providing the exact amount of fluids that need measuring. A bottle cap/can opener has been engineered into the handle end of the muddle creating a 4-in-1 bar tool to accompany the TIN PLAY Precision Pour Flair Tin. www.barbizmag.com

WINTER WHISKEY It’s time to get wild this winter with some Wild Turkey whiskey cocktails.

American Holiday Created by The Rye House 1 oz Wild Turkey 101 3/4 oz Wild Turkey 81 1/2 oz lemon juice 1/2 oz Aperol 1/2 oz maple syrup Combine all ingredients, shake vigorously and serve in a high ball glass.

Garnish with a wedge of lemon.

Wild Turkey Champagne Cocktail 1 oz Wild Turkey 101 1/2 oz peach liqueur 3 dashes bitters Champagne Mix bourbon, peach liqueur and bitters in champagne goblet and top off with champagne.

YUMMY RUM It’s that crazy time of year again when winter entertaining, party hopping and finding the perfect gifts for everyone collides. Help cross “find the perfect cocktail for the holidays” off your readers’ lists with these cheerful tipples.

Coconut Christmas 1.5 oz Shellback Silver Rum 3/4 oz white chocolate liqueur 1/2 oz cream of coconut 2 oz half & half Shredded coconut for garnish Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with shredded coconut on top.

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January 2013 Bar Business Magazine

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How To:

Sell RTDs On-premise

The Evolution of the RTD From cardboard boxes of milk for the kid’s lunchbox, to plastic pouches of sugar juices, the RTD in general has changed drastically over the years. Specifically, the alcoholic RTD has taken steps towards viability in the on-premise market, bolstered by growing acceptance amongst consumers off-premise. We talked to some modern manufacturers about the current state of RTD spirits.

By Chris Ytuarte

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Bar Business Magazine January 2013

www.barbizmag.com

R

Gindi. “But like anything else that’s new, it’s all bartendeready To Drink (RTD) beverages for the spirits driven. If they buy it, put it in the fridge, and wait for people industry will always draw a weary eye from to ask for it—well, then it’s a good thing Moonjoos never traditionalists, who prefer their shots and cocktails goes bad. But if they take it out and bring it around and offer derive from ingredients combined right before their eyes. But it to customers, they usually sell.” for the bar owner, the economics and the efficiencies of Moonjoos jel shots come in four flavors—apple, blueberry, RTDs on-premise should remain an alluring option. grape, and peach—and the patented formula creates a unique According to market research organization IBISWorld, mouthfeel from the get-go.

RTD revenues in 2011 reached $731 million, and the “We were looking for a space in the market that wasn’t company finds that, “Revenue will continue to grow steadily, occupied by all the big boys, and we didn’t see anyone as consumer spending ramps up and RTD cocktails gain addressing the Jello shot, which we all know is a big item,” popularity. Industry firms will increasingly focus on marketing says Zac Gindi. “We knew it had to be shelf-stable and and innovative products…Furthermore, the weak US dollar ready-to-drink with no and domestic innovation will refrigeration required. Our boost demand from exports partner over in New over the five years to 2016.”

Zealand had a buddy who Similar, in March 2012 was a food chemist and he London-based market put the whole thing intelligence firm Euromonitor together for us and came indicated that, “The economic up with this really unique downturn has been a catalyst texture. It’s 13% alcohol by for both recovery and volume, it’s vodka-based, reinvention in the ready-toand a four-pack of 50mls drink category,” as reported by retails for $3.99 or a dollar JustDrinks.com. “In fact, the per shot. For 30-pack of downturn has been a catalyst 25mls you pay $14.99 for a The Sandy Bottom RTD cocktail for a critical evolution in the is carbonated coconut rum with party bucket.

RTD sector, according to the natural lemonade and lime essence.

“Because of its unique report. The growth in drinking gelling property, you’re able at home has fostered growth an to shake it with some ice and throw in some added increase in sales of high-strength premixes, as the ‘fluorescent ingredients, for instance an energy drink or juice, and you concoctions of the past’ have given way to cocktails in a can.” shake it up and it tastes great. And it’s not that much of an According the JustDrinks report, “the growth in off-trade additional cost to a bar to create these cocktails.” alcohol sales provided a major opportunity for RTDs,” and Again, RTD service on-premise often comes back to that “the on-premise channel has also benefited from rising economics and efficiency. But as the Gindi brothers point consumer interest in the category.” out, there are even notions of legality and liability that The crossover between on- and off-premise targeting by Moonjoos and other RTD products can address as well.

RTD companies is finally coming together, as more bar “Jello shots or product that is made in the back room and owners the segment as viable option thanks to more not poured directly in front of the consumer in any state are consumers accepting them in general. affected by laws on the books prohibiting or strictly limiting “The thing I would emphasize to a bar owner is that your how they can be done,” says Kevin. “in New York I believe customer is going to walk in and come up to the bar and it’s totally illegal to produce your own Jello shots and serve they’re going to order the cocktail or beer of their liking, but them. In New Jersey, it’s permitted, but they have to have a throughout the night you will be able to sell them an RTD basic alcohol statement and ingredient statement and you shot product, and that will be an add-on,” says Kevin Gindi, can’t keep the product for more than one business cycle. In who along with his brother Zac is a co-owner of other words, if you make it at 8am and you close at 2 am, it Moonjoos™, a line of ready-to-drink vodka jel shots. “It’s has to be dumped. RTDs allow you to avoid these issues.” never going to be, ‘Should I have a beer or a shot of Sandy Bottom cocktail, an RTD of carbonated coconut Moonjoos?’ It’s going to be after one or two drinks and their rum with natural lemonade and lime essence, comes in a having a good time in your place and you’re able to take this custom aluminum ROPP closure bottle that allows the busy out and sell it as an add-on product. The benefit to the bar bartender to serve three cocktails per container. owner is maximized in this way without taking away from “Sandy Bottom can be promoted as a 'Bucket of Bottoms' what they normally sell.” for table service for large groups of women celebrating a The approach to marketing and promoting RTDs night on the town or a 'Mom's Night Out' or bachorlette on-premise is just as important as the product itself. “We’ve parties, for pool side or cabanas at hotel bars, and outdoor had the most success in any place that has a shot girl, and if beachy bar venues requiring aluminum,” says Sandy Bottom they don’t normally have one, depending on the size of the owner Sandy Mazza. “The aluminum bottle affords the establishment, we will on the occasion provide one,” says

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January 2013 Bar Business Magazine

25

How To:

ability to open, pour over ice in a wine or Champagne glass, reseal, and place back into the iced well of the bar. So the price point is worth all the convenience and speed that an RTD provides to bar owners.”

Such money matters came into play when Independent Distillers introduced its Twisted Shots to the industry as well.

With a large selection of flavored RTD shooters, many of which combine two or more flavors and even full cocktail ingredients in one pre-mixed portion, these items allow

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Bar Business Magazine January 2013

bartenders maximum freedom behind the bar.

“One of the new shots that we introduced is a shot called Miami Vice, which is pina coloda on one side and strawberry daiquri on the other side,” says Peter Heyworth of Independent Distillers. “And those two combine when you shoot the product, so you can imagine the difficulty a bartender would have in creating that Miami Vice shot. He’d have to make a strawberry daiquiri, then he’d have to make a pina coloda, then he’d have to mix the two together. That would be a real performance. That’s one of the beauties of the Twisted Shots products, is that you can have very complicated recipes available to the consumer instantaneously, both at home and at the bar. That’s a good example of the crossover potential of this product between on-premise and off-premise.”

Twisted Shots are 20% alcohol by volume (“It’s a party in a box,” says Heyworth), and are relatively low-cost at $4.99 or $5.99 for a four-pack or a party pack, which is 15 shots in a box for $15.99 to $16.99.

“From a bar owners point of view, there are lots of reasons why Twisted Shots work well,” Heyworth continues. “You can imagine in a busy bar situation using the Miami Vice product or even a more simple shot like our B-52 or Sex on the Beach or any of the classic shots where it takes a bartender quite a long time to mix and prepare. With Twisted Shots they’re instantly available, so their speed to the consumer is a real benefit. And it’s then easy for the bartender to present a complex drink.

“The other thing is that you do have portion control.

You’ve got a 25ml shot, which is relatively small but looks like it’s much more. You’ve also got inventory control because each shot can be counted and it registers as a single shot, so it’s very easy to control your inventory, which I know is a problem for a lot of bar owners.”

“I was in a bar and the bartender was new to the establishment,” says Kevin Gindi. “I was with the GM, and the bartender was making some drinks and passing the bottle over one shot glass to another and there was spillage on the bar top. The GM looked at the bartender and pointed to the spills and he said, ‘You see that? That’s my money.’ You don’t have that when you’re working with RTDs.”

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How To:

mise e r p n O d i o Av Management Missteps

My Mistakes, Your Gain Part II

By Bob Johnson, aka BobTheBarGuy.com

With Part II of his multitude of mistakes, Bob Johnson looks back at his decades of bar management experience to candidly address some of the missteps he has made in his career so that you can avoid them in yours.

O

nce again, I’m going to give you several examples of my stupidity over a 50-year career of doing plenty of things wrong. Last month I revealed 15 doozies I stepped in during my time managing bars, and now I have another 15 for you.

I know this kind of “experience” doesn’t take the place of knowledge in the bar business; you have to know what you’re doing. You can’t guess or use the “E” word (experience) to justify certain decisions. Just because you’re the boss doesn’t mean you’re right about everything. There’s nothing worse than working for someone who doesn’t know what they’re talking about or what they’re doing—in any business—but particularly the bar business.

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Bar Business Magazine January 2013

I don’t want you to make the same stupid mistakes I’ve made. The bar business is a great industry to be in and I’d recommend it to anyone—if you know what you’re doing. I learned you can only enjoy this business if, A) you have a great, well-trained staff that looks out for you, and, B) you do better than I in handling the problem areas I talk about in this article. Here are some of them: 1) Offer benefits, such as co-pay limited liability medical insurance (like Wal Mart offers for its hourly employees), paid vacations, occasional dinners, two-day trips “on the house,” ten scratch-off lottery tickets for birthdays, continual education and training to help them excel in their profession,

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through the POS system. A bartender can only make a drink if it’s in writing, or printed onto a POS ticket.

etc. The greatest way to earn an employee’s respect is to use words such as “thank you” and “please” and “great job tonight’ or “I really enjoy working with you.” Show some appreciation. The “my theory is X” or the “ It’s my way or the highway” management attitude didn’t work for me. I couldn’t find anyone to stay with me for very long, and I got tired of waiting on tables myself. Be nice to everyone! Smile!

Laugh! Have a good time at work—but stay focused on the job at hand.

2) Use a bar log book to document communication between bartenders and management. Keep communication lines open. It’s nice for a bartender to write down in the log book, “We’re out of limes,” or “John called in with a family emergency. He can’t work tomorrow.”

Having a documented way to pass along important information is invaluable for a smooth running business.

3) Do not allow drink orders to be “verbalized” between servers and bartenders. All drink orders must be written down on a guest check or rung

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4) Keep bartenders guessing. In other words, keep them on their toes.

You’ll be glad you did. Put an extra $20 in their starting bank and see if they report it. Go behind the bar with a pad of paper. Start writing things down.

Look for tip jar placement, drugs, bottles of liquor out of place or not belonging in the system, unkempt personal belongings, etc. Drop banks on bartenders randomly. “Z” out the register at, say, 11 p.m. and replace their cash drawer with a new starting bank. Go into the office with the Z tape and the drawer and count the cash amount over the bank; it should equal the cash amount on the Z tape. If not, and it’s considerably over, the bartender is “padding” the drawer (not ringing in drinks). They keep track of the amount they are over, using some kind of abacus system in their head, or by counting matchsticks, pennies in the nickel slot, etc.

5) Do not allow large bags, duffel bags, or large purses to be brought into the building by employees. At a bowling center bar I caught a bartender wheeling in two bottles of well vodka in his bowling bag. When he got behind the bar he actually opened the bag in front of me and pulled out the 2 bottles.

6) Everyone must exit through the front door (all front-of-thehouse personnel—bartenders, waitpersons, etc.).

7) Install video cameras everywhere.

All employees must know they are under constant surveillance. This deters the potential for theft. (It’s easier to prosecute if you have videotape proof of the actual theft taking place.)

8) Do not allow any transactions between the tip jar and the cash register during the entire shift. This should only happen in the presence of a manager.

9) Make sure the LED readout amount on the cash register is in plain view of the customer so that the amount being rung up can be seen by the customer (and by spotters and managers). You need the long, extended pole going up the cash register to the LED readout screen so it can be seen from anywhere in the room. The bigger the screen, the better!

10) Require a cash register receipt be given to every customer for each transaction (including the cocktail servers). This is important.

11) Management must spend most of their time in the front of the house (on the floor, behind the bar, helping the bartender, keeping your eye on the bartender, etc). The more you are seen, the more you are involved with the staff, the less chance for theft.

January 2013 Bar Business Magazine

29

How To:

12) Use “spotters” to keep management/owners abreast of what bartenders and staff are doing.

Encourage spotters to accentuate the positive. Make sure the spotters you use know something about bartending.

13) Have a no-nonsense policy about theft. Do not just fire for theft— prosecute. Bartenders will be less likely

to steal when they know the penalty is more than just losing their job.

14) Never allow a bartender to work out of an open cash register drawer.

The proper procedure for working any kind of register is to ring up the sale, open drawer, deposit money in the cash drawer, make change, then close the register drawer. THAT’S IT!

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15) NEVER have a policy in place that allows bartenders to keep the overage from the cash register drawer at the end of the night. They will intentionally not ring up drinks to make sure they’re always over.

BoNUS Do you trust your bookkeeper? Really?

I encountered all of these problems and more the first few years I was in the bar business, simply because I didn’t have the ability to hire correctly, maintain an air-tight inventory control system, and be totally aware of how to defend myself from bartender/server theft. If I was ever going to be successful in this business, I had to put aside my ego. It was the cause of most of my problems.

I always worked hard, I meant well, but the fact is I was a walking idiot. I then started reading every book I could get my hands on about bar management and bartending. I went to a bartender/bar management vocational school to learn more. I got work in every position available in a nightclub/bar (bartender, bar back, server, cashier, short order cook, doorman, security, bar manager, general manager, etc.). I even went to hospitality management school just in case I missed something. It was a long, involved journey, but I learned right from wrong. And I became a good, knowledgeable manager/operator.

I might add—it’s been 50 years, and I’m still learning, everyday.

www.barbizmag.com

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Zane Lamprey has spent the last seven years touring bars around the world as the host of Three SheeTS and now Drinking MaDe eaSy, two television shows that explore the culture of alcohol and its traditions and establishments, all served up with a healthy dose of humor. We spoke with Zane about what he’s seen while filming the third season of DMe, how he views the bar industry, and why he avoids liquor that contains live animals.

By Chris Ytuarte

Grin and Beer it: Zane Lamprey is drinkin’ for a Livin’ 32

Bar Business Magazine January 2013

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S

hould you choose to tune-in to Drinking MaDe easy on aXS TV in 2013, i can almost guarantee three things will happen: you will have a good laugh, you will crave a good drink, and you will envy the life of host Zane Lamprey, who has made a career out of bar hopping with his buddies—wingman Steve Mckenna and monkey mascot Pleepleus.

Lamprey’s televised tours of bars, breweries and vineyards provide not only a great escape for viewers, but also an education on the spirits industry through Zane, a truly credible wealth of knowledge who, quite unusually, has cultivated it all firsthand. While you may have visited a lot of bars in your life, and you may have tried a ton of local spirits, believe me, Zane has you beat, and here’s what he has to say about it.

BB: you just finished up season three of Drinking Made easy. What drinking cities did you visit and what were some highlights?

Zane: There’s a bunch of them. We started off going down to houston and San antonio, and it’s interesting because when you hit major cities like new york, La, Chicago, San Francisco, even Miami, you expect some of the craft cocktail scene because there’re so many places around.

But when you go to these smaller places, you realize that it’s not just a small thing, it’s a big thing, and every city is wellrepresented. Cities like Boise and Syracuse and places like that have great mixology programs and things going on, too. So when we went down and hit houston and San antonio, that’s what we saw. There were so many opportunities to get the Prohibition-style, preProhibition-style, speakeasy-style experience.

The word ‘mixology’ and what these people have decided to do is take their craft more seriously than just slinging drinks. They’re coming up with unique ways of serving classic cocktails or ways of inventing something altogether, so that’s really where i distinguish the bartender from the mixologist, is that the bartenders mix their drinks and move high-volume, which is completely viable; but then there’s the mixologist that is coming up with new drinks and putting spins on classics. So when we went down to San antonio and houston we saw a lot of that, and even in Baton rouge, coming up through indianapolis and Louisville, for sure.

Turns out it’s not just about drinking bourbon in Louisville. it’s how can they make their experience in a bar different than someone else’s experience. That’s what makes our job easier and i think what ultimately helps out these bars with our appearance or visit is when they have something unique to present or a unique spin on something or even, quite frankly, when they’re

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passionate about what it is that they are doing. Then it’s much easier for us to spotlight them and what they’re doing and justify us going there and saying, ‘hey, here’s why we’re here. This place has such great cocktails, a new spin on their cocktail.’ i think the other thing is when they utilize local ingredients, like a Bloody Mary mix called hoosier Momma in indianapolis. Or when we were in indianapolis and these guys are making sorghum rum out of sorghum that’s harvested by local amish. They’re making this spirit that’s unique and it really helps out peoples’ menus. it helps our experience when people can really have something that’s unique and ties in locally.

Zane and steve can be seen here doing what they do best: Pretending to listen to a lecture while drinking.

BB: Based on your travels and experiences this season, what are some of the best trends you’re seeing in the bar business right now?

Zane: Well, the two hottest trends right now are the mixology program and craft beer, and i think that’s it. as far as offshoots of that, it would be local sourcing. everyone is looking for that local thing. For example, when i go into a bar—anywhere—i’m going to probably try the local beer first. i’m in L.a. now, and i’ve tried every local beer out here, so when i visit some small town or big city i want to try what they have locally, and craft beer is really the best way to do that. There’s obviously way more opportunities to have craft beer than there is to have a local spirit distilled nearby, but then the locals start to take hold of even that. i’ve seen this many times, when someone comes out with a beer and they want to go national with it, they have a difficult time getting this huge, watereddown group of people to grasp onto their beer. But if you can get the local community going? Take something like the Maui Brewing Company. i mean, Maui was served in Maui, you know? Maui was a hawaiian beer, but they won over the locals and they won over the tourists and now it’s really infiltrated the rest of the country, so people can do this, you know? There’s a huge list, like Stone Brewing, for instance. They got the support of the locals and then January 2013 Bar Business Magazine

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they exploded onto the national scene. and with spirits, it’s interesting because the craft beer is there, and to get it on the tap is much easier; but there’s often local spirits making the effort there as well, so we love going and digging through those as well.

BB: What are some of the worst trends or missteps that you see on-premise, in terms of mistakes that bar owners are making that could affect their business?

Zane: i’d say the biggest mistake that i see is when someone opens a bar and thinks they can do it all, from soup-to-nuts, and doesn’t go and get the help from people who have done it before and have done it successfully. if someone opens a bar and they think, ‘i’ve got this, i know how to decorate it, i know what the well’s going to be like, i know how to come up with the cocktail menu, i know what the lighting’s going to look like, i know all this, and i know what the marketing’s going to be,’ and when people do that, a lot of times you walk into this place and you’re just like, ‘ehh.’ you feel like you’re walking into someone’s living room and someone decorated themselves, and that’s fine; but what you really want is, depending on what the theme of the bar is, whether it’s current or even if it’s a throwback bar, you still want it to be a current throwback bar. even a dirty, gross bar that’s got character can work—those are dives, right? Sometimes dives are huge. But i think ‘dive’ is a badge of honor that you earn from being around for a long time, putting other things above your décor. But i think people opening a bar, and people that have a bar, it would behoove them to look to some experts or people that have done it before and not just go around and look at what other people are doing, but actually employ the services of some people that can open it, you know? it’s like me doing my own accounting. Why would i do that when there are professionals to do it?

this corner—don’t put a bar there. There’s been three bars there. if you see there’s been three bars there, don’t build a bar anywhere near there; for some reason, it’s just not conducive. it’s science. it’s not like something supernatural or anything like that, but i think it’s people that sort of pay attention to where they’ll be—next to or near a successful bar. Do something different.

Obviously there’s different kinds of bars, but i think the ones that have been successful are the ones where ownership is passionate about it. it’s not just someone looking to make a dime. it’s someone who’s looking to create an extension of themselves. The successful bars are the ones that you want to be at, and the ones you want to be at are the ones that the owner, the bartender, the employees want to be there. if you’re around people that you feel want to be there, then you’re going to want to be there. not if the owner is a grumpy old whatever, but the passion is just this magnetic thing that you can measure.

For example, Ball & Biscuit is this is a great new place in indianapolis, and this guy Zack, he’s this towering figure. he’s probably 6’9” or something like that, but you can tell that he just wants to be there, and you want to be around that kind of person. and then you’re there, and that attracts more people, more people, more people, and it’s just like these passionate people that are excited to be there and excited to be serving you the latest creation or serving you what you want, they’re happy to have people around. i think that’s maybe what the magic sauce is, which is having, like, a crappy bar but you get this awesome bartender in there and things can really turn around for you.

“Everyone is looking for that local thing.

When I go into a bar— anywhere—I’m going to probably try the local beer first.”

BB: What do you think the majority of successful bars have in common?

Zane: i’m still trying to figure out what the magic sauce is. The thing about a successful bar is it’s got people in it [laugh]. your bar can be the coolest thing in the world but if there’s nobody there, not so much. One thing that i’ve seen a lot—too much—is a failing bar that goes under and someone comes along and says, ‘i know what to do for that place,’ and then they open it and they go through the same problems.

Sometimes the location is just cursed for a bar, you know what i mean? it’s like 34

Bar Business Magazine January 2013

BB: Very true. One of the things we talk about is that, for the most part, bars, at their core, haven’t changed much since the first english and irish pubs hundreds of years ago to what they are now, and i wonder if you think along the same lines, or if you think that they ever will change drastically?

Zane: yeah, it’s like you walk in and there’s that formula, one-two-three. you walk in the door, there’s the bar, there’s the bartender, there are the seats, and it’s sort of like you know how this thing works. it’s intuitive, or it’s been ingrained into us. and then you have the people that try table tenders and those taps at your table and stuff like that. i don’t know how those work. i think that’s the farthest people have come to breaking the mold, as far as changing the way things have been done. But it’s a good www.barbizmag.com

While the show is called Drinking Made Easy, zane and steve always find a way to make drinking interesting as well.

formula, as far as the way things work, and I think that anyone who is looking to change it has got a long road ahead of them.

But looking to enhance it is a different story, you know? There’s gimmicks and stuff like that. Quite frankly, some gimmicks are pretty fun. There’s this place called Safe House in Milwaukee, and it’s this wonderfully campy sort of spy motif going on throughout the whole place. It’s a huge place and there’s different rooms and then you get this martini that they put through a vacuum tube that runs through the whole restaurant, and if you get your martini shaken, not stirred, they put in that tube, run it through, and there’s your perfect martini. I mean, it’s hokey, but I got one [laugh].

BB: Over all the years producing Drinking Made Easy and back when you were doing Three Sheets, with your experience in this area, what would you say is the best drinking city in America?

ZANE: It’s funny, because we started to rate those, but what’s difficult is the criteria for what makes some city the best. I would say one of the most fun, for me, is New Orleans, with the French Quarter and all around the older area of town. Then you have Las Vegas—you know what people go there for [laugh]. That is the party city. But I think New York and Chicago are right up there as well. This is tough, right? I can’t really say why without qualifying www.barbizmag.com

one and then coming up with another, because Savanna is awesome and then Austin is great, too, so I don’t know.

BB: Well then I’ll complicate it even further for you and go global. What’s the best drinking city in the world?

ZANE: Yeah, you almost sent me into a seizure there.

BB: Sorry about that.

ZANE: Well, this time of year you’ve got two options.

You can go to Berlin or London or somewhere in some Scandinavian country and it’s like this winter wonderland and it’s just amazing and people are in bars drinking hop ales and getting warm. Or you could, say, shoot down to Tahiti or Bora Bora. I mean, those aren’t really drinking places [laugh], those are just places. But Queenstown, New Zealand is a great place, too, so I don’t know. If I could be beamed anywhere right now, where would it be? I changed the question, is that okay? I’d go someplace warm. I just came back from the Caymans. I’d go back there. That’s fun.

BB: How about off-camera, when you’re not working at all, what’s your go-to beverage?

ZANE: I’m a rum guy. It’s funny, I sat down to come up with a spirit of my own because I’ve just seen so many that have done it right and I’ve seen so many people that have done it wrong. And when I see it right, I know why they’ve been successful; and people that have done it wrong, I January 2013 Bar Business Magazine

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have a good idea of what they’ve been doing wrong. So i decided a few years ago to come out with a spirit of my own, and you run through the list of vodka, tequila, whisky, or a base liqueur or something like that. But, for me, it’s rum. i mean, rum has this way—i know other spirits do too—but rum, for me, has a way of transporting me to the place that rum comes from, which is usually in these warm tropic places. So for me, even if it’s a cold night and i have a mojito, i still almost feel like i’m on vacation or something. So yeah, for me it’s rum. i love rum drinks. i love spiced rum and cola and i like coconut rum mojitos. That’s what i came out with was a spiced rum and a coconut rum (ed. note: Zane’s brand is Monkey rum). and if it’s not a spirit then it’s a beer, and my fridge is usually stocked with 20 beers and they’re probably from 15 different companies. i don’t really stick to one. it depends on your mood. i think that’s one of the benefits right now to this craft-beer explosion or whatever you want to call it, is that you have a myriad of choices.

Zane: you know it’s funny, i think that my guilty pleasure would probably be coconut rum, but i think that’s because there’s nothing wrong with loving rum, and there’s nothing wrong with loving coconut. it’s just that a lot of coconut rums are overly sugary and low in alcohol, so i came out with one that is the opposite of that. So, yeah, i like those. There are also some flavored vodkas i like. When we were shooting the first season, we discovered this one called 44 north Mountain huckleberry Vodka, and the whole crew was just like, ‘holy cow, what is this?’ and for whatever reason you could only buy it above the 44th parallel, or at least that’s what we were told. So we bought several cases and came home with a bunch of it. i’ve had bacon-infused vodka and i’ve had bacon-and-maple-infused bourbon and it’s really good so, i mean, [laugh] you know, some things like that work, i guess.

BB: are there any spirits that you steer clear of for any particular reasons?

Zane: yeah, spirits with dead animals in them [laugh].

That’s usually a good rule-of-thumb. it’s not really something most people have to worry about, but it’s something in my profession that i have to be on the lookout for. actually, when my producers tell me that we’re going someplace and i ask them what we’re drinking and they go, ‘Oh, you know, just, you know, just, you know,’ and [laugh] they say, ‘you know, it’s fun stuff, just fun stuff.’ When they’re not specific about what it is i’ll be drinking, i get worried. i’ve had wine with a dead gecko in it. i’ve had cobra, which is sort of a rum product but it had sorghum with snake bile and snake blood. i’ve had rum with a dead scorpion in it. it’s all overproofed stuff that was really, really an amazing experience that i’m in no hurry to repeat.

BB: Zane, you and i are the same age and we both partake in spirits and alcoholic beverages for a living. When are we going to be too old for this?

Zane: Man, it depends. you get to be too old for certain aspects of it, but then you become old enough for, like, cognac and cigars, right? We’re probably too old for funnels. We had to sell all of our funnels in a garage sale and then we moved on to craft beer and then we move up from there, so it’s an evolution. But to answer your question, i hope never.

BB: Do you have any drinking guilty pleasures in terms of spirits that you’d hate to admit to liking? gummi Bearflavored vodka, perhaps?

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between taking time under taps, zane keeps things competitive with steve via the six-pack challenge.

BB: There’s only been one time in my seven years that as the editor of Bar Business Magazine that i’ve actually feared for my life in the line of duty while compiling a story, and that was an incident in Pottsville, Pennsylvania that i’d rather not discuss. i know you’ve done a lot of traveling and a lot of drinking in strange places and i’m wondering if you’ve ever had any lifealtering moments along the way?

Zane: i actually came up with a set of guidelines really quickly, and this was back in the Three sheets days, and www.barbizmag.com

one of them is ‘Don’t shoot past 10:00 p.m.’ i’ve broken it a few times and it’s been okay. There hasn’t been any trouble for it. actually, that’s not true. in Barcelona, Spain, the network wanted us to do this thing where they drink all night, so they’ll start at 6:00 p.m. and drink until 6:00 a.m. They wanted me to do it, and i was like, ‘ehh, you know? i can’t, really. i mean, carrying a TV show and drinking are two separate things, and when you combine those, i mean, it’s not difficult. My job’s not difficult at all. But keeping your wits about you and making good television and knowing what you’re doing, that takes more brainpower than just going out and drinking. So i said, ‘all right, let’s split that into two nights, let’s go from 6:00 p.m. until midnight one night and then let’s go from midnight until 6:00 a.m. the next day.’ So the 6:00 p.m.to-midnight was easy. But then the next day, when we decided to start at midnight, we went out, and everyone was already pretty lit, and we had the camera and there were guys that wanted to impress their buddies so they would bump into us or one guy picked up the camera and pretended to run away with it, and it just got hairy. it’s like they thought they were being cute but they were a little feisty, a little feistier than i thought they were, and they were ready to fight, too. So we’re like, ‘Forget it, we don’t need to do this again.’

So we learned from that experience. But the magic of it is, if you go into a location when it’s light out, that’s the important thing; early enough that everyone is sober and you start drinking with them, then even that guy who gets really drunk and becomes an ass, he’s still going to be on your side. he’s not going to cross the line, especially when there are cameras and lights and stuff like that. We’ve never had problems in over 100 episodes, but if you go in and people are already doing their thing and we want to turn the lights up and turn the music down and kind of interrupt the scene, then you’re going to have a problem. So we’ve learned that and we try to shoot things during the day. Bars like it, too, because we’re not interfering with their business, so that’s helped. if we had to shoot during business hours i think it would be much more difficult.

BB: Well, we appreciate you taking some time to talk with us. is there anything else that we should know about the new season of Drinking Made easy?

Zane: We’re in the middle of the third season right now. as for a fourth season, i’m talking to Mark Cuban about that right now, so i imagine we will do another one.

BB: Cheers to that.

DRINKING WITH ZANE Drinking Made Easy on AXS TV isn’t just a TV show, it’s also a drinking game. So, you can drink along with the show. CLEARLY, the idea is not to overdo it. If you lose, all you do is take a sip.

Providence Drinking Rule: Drink when anyone chugs.

Plus these eight options:

1. Find

Pleepleus!

Pleepleus is the mascot of the show, a stuffed monkey. But, he’s also life-sized!

So every time Pleepleus appears on the show, you have to yell out “Pleepleus” (plee-plee-us)! The first person to yell it out gets to make someone else drink. If you’re by yourself… make yourself take a sip.

2.

Continuity Error

First person to see a continuity error gets to make someone drink. Here’s an example of a continuity error from the Santa Fe episode: Zane is shaking a drink in a SKYY Vodka shaker in the close-up and he’s using a stainless steel shaker in the wide shot. Other examples of continuity errors are when Steve’s beard is suddenly bigger than it was in the previous scene, or if Zane’s shaker is a different color from one cut to the next, or if Steve leaves one scene and then walks into the next scene in a different color T-shirt or sunglasses.

3.

Six Pack Challenge

In each episode, Zane and Steve challenge each other to a competition. The winner of their bet gets SIX 6-packs of beer (36 beers). Pick a side. The winner of YOUR bet gets to make someone take a sip of their drink. ALSO, it’s a SOCIAL when the 6-PACK is announced. That means that everyone has to take a drink. It’s mandatory! If anyone forgets it, they can take two sips!

4.

Good Burp

Zane likes to show off his international exploits by flaunting the German “Good Burp” sign, which has you putting your thumb to your head and your pinky in the air (as seen in the photo). When Zane burps, the last person to do the Good Burp sign has to take a sip of their drink.

5.

A Natural

Whenever you see a shot of an animal, you call out “Natural”.

The last person to do it has to take a drink.

6.

Drinking with the Crew

Whenever a crew member drinks you drink.

7.

Film Equipment

First person to see film equipment gets to make someone drink.

8.

“Ladies”

Whenever you see a lady bartender, everyone says “Ladies” in a creepy voice and drinks. www.barbizmag.com

January 2013 Bar Business Magazine

37

The Future is Now: Tech Time 2013

I

t doesn’t matter if you run a dive bar in Duluth or a megaclub in Miami, in 2013 you will be running some sort of technology to help improve business.

Whether staffing for the new year, setting up some POS, or promoting your venue via new 3D imagery, there is an app for that—or at the very least, a Web site.

You just have to be prepared to dive in headfirst and take advantage of the amazing technology available today.

Most of the back-office, back-of-the-house equipment and programs we’ll discuss here are just that—strictly for use by management and owners on-premise. However, some aspects of this new tech wave—mostly in the marketing and promotions area—exist and function well because of one simple fact: Your customers are engaged with the same technologies.

According to a recent report by Technomic, a research and consulting firm servicing the food and foodservice industry, “a majority of consumers expect to use

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technology to order food at restaurants more often in the coming year, and very few (just 3 percent) expect to use it less than they currently do, signaling opportunity for operators who haven’t already integrated the latest technologies into their business.”

The Technomic survey found that 51 percent of polled consumers consider it important for restaurants to integrate technology into their ordering capabilities.

Likewise, technologies related to ordering, coupons or special offers sent via email or text message have the highest usage rates, with nearly 58 percent of panelists say they use these at least once a month. And most importantly for nightlife operators, the study found that consumers from 18–44 years old are far more likely than those over 45 to say they might connect to their favorite venues via a mobile app and order using a touchscreen kiosk. Interest is highest among 25- to 34-year-old Millennials. Does that demographic sound familiar? www.barbizmag.com

By Chris ytuarte

The nightlife industry is poised for an unprecedented pull into the world of technology in 2013, as operators start utilizing everything from smart-phone apps to social media networks and anything in between to maximize business opportunities this year.

“Technology can be used as a point of differentiation within the industry, especially with Millennials,” says Technomic Executive Vice President Darren Tristano.

“Operators who stay ahead of the curve, in an increasingly competitive market, will need to evaluate the best use for the latest tech trends and decide how to integrate them into their operations in a way that’s efficient and beneficial to consumers. It should complement and enhance the experience for all age groups, which may mean having a printed menu available, as well as an iPad/tablet.”

TABLET FOR TWO, PLEASE In just such a vein, Groupon recently announced the national launch of Breadcrumb® (www.breadcrumbpos. com), an easy-to-use, powerful and affordable POS solution that runs on iPads for restaurants, bars and cafes. Created by a team of hospitality industry veterans, Breadcrumb removes the complexities and lowers the costs associated www.barbizmag.com

with antiquated POS systems. Plans start as low as $99 per month and include free installation and 24/7 phone and email support.

After a successful New York City pilot, Breadcrumb, acquired by Groupon earlier this year, is now available to all hospitality businesses in the United States. This iPadbased POS system is simple to operate, delivering the ease of use of an iPad app though which you search for items or rearrange tables with a finger swipe. Everything users need to operate more efficiently and deliver impeccable customer service is here: merge or split checks, add or adjust menu items, specify guest notes and modifiers, set employee access levels, manage time-clocks and view realtime sales and labor reports “As someone who worked in the hospitality industry, I grew tired of paying tens of thousands of dollars for overly complex and unreliable POS systems that were difficult to use,” says Seth Harris, General Manager, Breadcrumb POS. “The Breadcrumb team used our knowledge of the restaurant and bar business to develop an exceptional POS system backed by a first-rate support team, all at one of the lowest prices in today’s marketplace.”

Businesses that sign up for Breadcrumb receive a Breadbox™ containing the equipment they order to setup and install their new system, eliminating the need to work with multiple vendors. A typical Breadbox order contains an iPad, iPad stand, cash drawer, credit card swipe, printer, router, wireless access point and cables.

In addition, Breadcrumb is fully integrated with Groupon Payments™, a better way to accept credit cards at the lowest overall rates.

“My favorite part about Breadcrumb is the reliability and the number of features that are available to help run your business,” says Ben Sadler, owner of The Queens Kickshaw, in Astoria, New York. “I own a bar, coffee shop and restaurant and it allows me to run multiple types of hospitality businesses off of one system.”

MAPPING THE FUTURE The modern consumer wants to plan ahead and sneak a peak at what awaits them when plotting a night out, and they do so by using online tools. Two ways for nightlife operators to provide such options lie with the CAST Group of Toronto, which introduced its Virtual Event Designer; and Virtual Properti.es, a New York-based immersive panoramic imagery studio that creates 360-degree photos of business interiors.

Virtual Properti.es (www.VirtualProperti.es) is recognized as a Google Trusted Photographer, which means the company is specially licensed to take high-quality, panoramic 360-degree photos of business interiors for display in Google’s search results. Similar to “street view” on Google maps, the 360-photos are perfect for business because they allow potential customers to get a virtual tour before they arrive. The company recently created a portfolio of such images for New York City’s Spice Market restaurant.

“We’ve created virtual tours for several businesses in the New York City area and everyone has been thrilled January 2013 Bar Business Magazine

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THE SOCIAL EXPERIMENT

NYC’s Spice Market hired Virtual Properties to shoot the venue space. with the results,” says Jimmy Miño, founder and CEO of Virtual Properti.es. “These images aren’t just for Google search results and Google+ Pages either. You can use them right on your own website where potential customers are able to explore your business before they even arrive.

Social media sites are very obviously continuing to grow in 2013. We need not explain why Facebook and Twitter are necessary evils in this business today. But there are also some new industry-specific sites that bar owners should be aware of. barHappy.com, a free online community of bars, restaurants and clubs in major cities across the United States that provides users with the most reliable and up-to-date information on their city’s nightlife while businesses are able to customize their pages and manage their content.

“With our new interface, maintaining your business’ barHappy page is a snap,” says Jason Fisher, vice president of barHappy.com. “Update all of your information— from upcoming events and happy hour specials to tags and photos—in real time from the comfort of your establishment page, while allowing your customers to comment, review and upload photos. barHappy also allows establishment owners to reply/comment back to users building a longer lasting relationship. And by adding social media connectivity, we’ve given users the ability to

Minimize those long lines at crowded makeshift coatcheck spaces in your club by working with the new Coatchex system, coming soon to your city.

It’s relatively inexpensive and only takes a few hours on location to complete, but the results are extremely powerful and polished.”

Meanwhile, CAST Group in Toronto has released Vivien 2013, its comprehensive Virtual Event Designer that produces eye-popping designs, 3D virtual room layouts, and photo-realistic renders for the full spectrum of professionals who utilize spaces and venues for events. Available now for download by members only at www.cast-soft.com, you can build an entire room—no matter how large—and fill it with tables, chairs, special lighting effects, etc., in less than two minutes. The opportunity for club owners to maximize their space by customizing their venue ahead of time for potential events creates a viable new revenue stream with minimal initial overhead cost.

invite their Facebook friends to barHappy, spread the word about their favorite bars and restaurants, and even invite Facebook friends along on barHappy Outings. This means more eyes on your business going forward.”

Pourzz.com is another new, innovative social media

Breadcrumb POS was launched by another successful nightlife industry company—Groupon.

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clubs meeting a wide range of criteria, including bar type, amenities, location, events, and much more.

The Bar Professionals section of Barzz.net is a professional services marketplace designed to provide employees and owners in the bar and nightclub industry with the tools and resources necessary to maximize their individual or business performance.

For the bar owner to then reach the beer lover, there is also Taplister.com (www.taplister.com), which recently announced the launch of its new nationwide craft beer discovery platform that helps bars and restaurants promote and socialize their beer selection across digital outlets with one update.

Taplister’s tap list management system enables bars and restaurants to instantly publish their changing beer menu to a Digital Beer Board™, Facebook, Twitter, mobile devices, a website and Taplister.com. The Digital Beer Board is the first digital signage platform for bars and restaurants designed specifically for craft beer menus, and displays rotating taps and a wealth of additional information in real time inside establishments.

“With the Brewers Association (BA) reporting that the number of U.S. breweries just hit a 125-year-high, it is evident that craft beer is more popular than ever,” says Kerry Finsand, CEO and founder of Taplister. “With so many choices, beer drinkers are demanding an easy way to find their favorite beer on tap near them and the new Taplister delivers. There’s no more calling bars for what they have on tap, and no more constant updating of menus for bars and brewpubs with Taplister.”

Taplister drives ROI for bars and restaurants by helping bars get discovered, promoting a bar’s craft beer offerings, and engaging customers via crowdsourced tap lists.

Bars and restaurants can update their beer menu using their smartphones, iPad, PC or Mac—anything with a Web browser.

That information is updated instantly to Digital Beer Boards, Facebook, Twitter, mobile phones, the Taplister iPhone app, the business’ website

CAST Group’s Virtual Event Designer software allows venue owners to customize the space for event sales. website for the bartender community. Created by beverage professionals, Buzzy Sklar and Nick Boyce, with over 40 years of combined experience in bar management, and beverage brand development and marketing, Pourzz.com uses social strategies to improve communication between brands, bartenders and other beverage brand influencers.

Brands can purchase packages by the year that include integrated advertising and marketing across all pages on the site. Free for users, Pourzz.com serves to not only provide bartenders with useful industry resources to build professional knowledge, but it also engages users with additional useful, fun and interactive features.

“The goal of Pourzz.com is ultimately to increase sales and productivity for brands in the bar industry, and to be able to do that, we are also concentrated on creating an entertaining, interactive online atmosphere in which bartenders actually want to participate in conversation, share knowledge and connect with others,” says Nick Boyce, partner at Pourzz.com.

BARZZ.net, on the other hand is a content and service provider in the bar and nightclub industry for consumers and businesses, providing detailed information on bar venues across the country, currently with over 100,000 listings.

The site’s userfriendly bar search capabilities allow users to quickly and efficiently search for bars and night-

The Roqbot app lets your patrons be the DJ via their phone.

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Ron Abuelo Rum has launched a mobile app for rum lovers.

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chicago-Based startup shiftgig secures $3m in series A Funding Shiftgig (www.shiftgig.com), the professional networking and employment community for the hospitality and retail industries, announced today that it has secured $3 million in Series A financing from investors including I2A Fund, Fire Starter Fund, and Red Barn Investments. The new funds will be used to build more features and functionality, hire additional staff and expand into additional markets. The company also announced that Ken Pelletier, former CTO of Groupon, has joined Shiftgig as a technical advisor.

“We are looking forward to entering the next phase of our company’s growth,” said Eddie Lou, CEO of

Shiftgig. “Enabling businesses and job candidates to connect in a meaningful way has enabled Shiftgig to take a leadership position in how the service industry manages employment.”

Launched in 2012, Shiftgig has over 100,000 users who are seeking restaurant, nightlife, hotel and retail jobs. Over 4,000 businesses, primarily in Chicago, New York and Los Angeles, are using Shiftgig to find staff.

“Shiftgig has quickly attracted a great deal of small businesses and job seekers to their site,” said Pelletier. “I hope to help them tune the experience for their customers and manage their rapid growth.”

and Taplister.com. Consumers can also contribute to the tap list information where bars enable crowdsourcing at Taplister.com. Taplister already has thousands of bars and restaurants in more than 50 cities in its system.

Taplister for consumers is free. For businesses, pricing ranges from free to $99 a month depending on the features.

Bars and restaurants simply manage what beers are on tap from a Web browser and that information is updated in real time on Digital Beer Boards, Twitter, Facebook, mobile phones, the Taplister iPhone app, tablets, the business’ website and Taplister.com.

CHECK, PLEASE Nothing can be bigger buzzkill for a bar patron than coming down of that great club vibe while waiting in line for 20 minutes afterward to pick up a coat. Look to a new start-up company for the answer.

Get your business in the mix.

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“Shiftgig has an intelligent approach to solving the employment problem for restaurant and retail employers,” said Stuart Larkins, managing director of I2A Fund. “The company’s management team, bestin-class solution and rapid growth are indicators of a bright future.”

CoatChex (www.coatchex.com), a high-tech, ticketless bailment system, operates a secure, profitable and efficient coat check station for events, parties, bars, nightclubs, restaurant and venues. CoatChex uses today’s technology to transform the coat-checking industry into a ticketless, hassle-free service. The high-tech system connects a customer’s picture and phone number to their checked belonging, making the check-in process smooth and simple. The retrieval function is also simplified with QR codes linked to specific hangers. The process also collects valuable customer data. With an opt-in feature, customers can receive timely messages from businesses, while businesses are able to track and analyze customer data that can be used in marketing campaigns.

“We’re moving out of our developmental phase and are ready to grow into new markets with increased inventory,” says Derek Pacqué, founder and CEO of CoatChex.

barhappy.com/howitworks

January 2013 Bar Business Magazine

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SEASONAL COCKTAILS: WINTER

A ToAsT to their health With all the new year’s resolutions being made, maybe it’s time to take a similar healthier approach to cocktailing in 2013. Here’s a look at ways to imbibe intelligently this year.

By Mixologist and Consultant Deborah Harris 44

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ncient Rome, 153 BC, the New Year’s Resolution was created. It was the Roman mythical king, Janus, possessing the ability to look back to the past and ahead simultaneously, who became the ancient symbol of betterment, change, or resolution. Culturally, ancient Romans, exchanged gifts on the New Year with the objective of resolving tenuous relationships.

Thus the New Year’s Resolution was born at a time when you were more likely to suffer a sword attack than a heart attack.

Though the concept of making resolutions has transcended ages and cultures, the objectives have generally changed.

Come January 1, forty-five percent of Americans will make resolutions for 2013. Goals vary, yet of all the possible New Year’s Resolutions a majority of Americans aspire to improve their health. From losing weight to eating and drinking more healthfully, exercising and giving up vices, many of your patrons will venture to grab the brass ring of well-being.

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“We’ve all seen that with the promise of a new year and the approach of spring (and/or swimsuit season) people tend to lighten their appetite and make healthier choices,” states Allison Evanow, founder of Square One Organic Spirits.

“People over-indulge during the holidays and then make resolutions,” adds barman Jason Brown. “I actually see people moving in a healthier direction to the degree that we don’t see a percentage of regulars for weeks, or months after the holidays. It’s as if they go into hibernation in regards to avoiding the wonders of the cocktail.”

Mixologist Stefan Ravalli agrees, stating people often choose to not necessarily “consume more healthy things, but less of the unhealthy ones.”

Allison goes on to share that though, “… alcoholic spirits can’t claim health benefits, you can move away from cocktails packed with artificial flavors, colors and ingredients. Instead enjoy a simply built cocktail that

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organic COCKTAIL

SUPERFOOD COCKTAIL

MY WORD

THE ULTIMAT B&V

Courtesy of Allison Evanow founder and CEO of Square One Organic Vodka

recipe courtesy of Igor Zukowiec, Alchemiq, NYC

¾ oz Square One Basil ¾ oz Yellow Chartreuse ½ oz fresh lime juice ¾ oz maraschino liqueur Pour ingredients into a mixing glass with ice.

Shake well and strain into a chilled cocktail glass. delivers an exceptional cocktail experience by combining a well made spirit with only one or two complementary or natural ingredients.” That would include two of my favorites: a Square One Tom Collins with lime and an Ultimate B&V (Beets, Bacon and Vodka recipe follows).

This winter assist your patrons on their journey to a healthier lifestyle. When winterizing your cocktail menu remember to create drinks appropriate to the time of year.

While catering to the desires of many, include beers and cocktails that promote better living. Be it by replacing sugar, incorporating super-foods, or going organic, liquor and health do not have to function independently. No need to overhaul your entire concept. Sports Bar and luxury lounge alike can easily incorporate simple steps to a healthier bar menu. Be it for health conscious or figure aware patrons, we have the ability to assist! The better they drink, the better they feel, the more likely they are to come back. This is your call to action…weather this winter with a wholesome and healthy cocktail menu.

digestif digest Digestif

Brand

Amaro

Nardini Amaro Not too sweet with hints of cinnamon and a soft herbaciousness.

Fernet Branca Sweet and bitter with hints of minty pine.

Grappa

Jacopo Poli Sarpa Crisp, tart and ripe with hints of juniper berry. Silky on the palate.

Port

Quinta do Noval Ruby Intense fruity character reminiscent of wild cherries.

Cognac

Chateau Montifaud From the VS to the XO beautiful cognac with dried apricot, almond and vanilla notes.

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Tasting Notes

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1½ oz Ultimat Vodka 2 oz Beets & Bacon essence* ¾ oz full-bodied red wine such as Malbec 2 bar spoons Worcestershire Sauce 1 bar spoon balsamic vinegar 5 black peppercorns Whole Allspice 5 fresh basil leaves (+5 for a garnish) In a mixing glass muddle peppercorns & Allspice.

Add remaining ingredients and shake with ice.

Double strain into highball glass filled with ice & basil leaves. * Beets & Bacon Essence: Slowly boil 1 lb. of peeled & sliced red beets and ½ lb. of sliced naturally smoked bacon in 4 pt. of water until water evaporates to 1½ – 2 pt. and the beets are soft.

Remove and muddle beets. Mix with the essence again. Strain through a fine strainer.

GO ORGANIC “The overall food system in this country is frightening.

Factory farming, feed lots, engineered crops, and of course pesticides that humans, and animals ingest daily via food, and water. The long term effects of pesticides that occur during the processes of soil leaching, and water runoff are horrible and it’s mesmerizing we allow it,” imparts mixologist James Brown. “I prefer to use organic whenever available…” he continues, “It is truly gratifying to know where your food is coming from.”

With regard to liquor, organic distillation can also create a smooth, unique, refined spirit. Allison Evanow, on the development of Square One Spirits, imparts, “By using organic American rye and a certified organic distillation process, I found that our spirits came through so clean in distillation, the nutty sweet qualities of rye weren’t stripped from the spirit.” This provides a beautiful palate from which to work.

“By choosing an organic spirit and selecting natural cocktail ingredients, you can serve a delicious, appetizing cocktail that guests recognize as leaving a lighter impact on the environment — and on themselves.”

SUPERFOOD IT Superfoods have become quite the craze and rightfully so.

These fruits and veggies are high in vitamins, minerals, organic acids and antioxidants making for healthier dietary www.barbizmag.com

shiftgig

Hospitality Hiring Made Easy Access to thousands of candidate profiles.

Post jobs for FREE. Recommendations for better matches.

shiftgig.com/barbizmag

SUPERFOOD STAPLES AND SPIRITS Superfood

Spirit

Beets

Vodka or Rum

Tomatoes

Vodka or Tequila

Goji Berries (Wolfberry)

Sake, Pisco

Ginger

Bourbon

Pumpkin

Spiced Rum

Kale

Gin or Vodka

Jalapenos

Tequila

choices. Superfoods assist in everything from boosting immunity, reducing inflammation, lowering blood pressure and cholesterol and burning body fat. Take, for example the Goji Berry. This fruit contains 8 essential amino acids, on average more Beta Carotene than carrots and iron than spinach, Vitamins B1, B2, B6, and E, and 500 times more Vitamin C by weight than oranges. They possess antibacterial properties, contain over 20 trace minerals and are 13% protein.

When creating your Superfood cocktail take heed, incorporate enough of the staple to guarantee patrons receive some of the healthful effects.

BACK TO OUR ROOTS “Ever had a Negroni,” questions Stefan Ravalli. “One third of the cocktail is Campari which is built around gentian root, also known in Chinese medicine as Long Dan Cao (used for treating the liver, stomach and gall bladder). Another third of the cocktail is Gin, which has juniper berry. Both help

BACK TO OUR ROOTS COCKTAILS PORT SIDE

½ oz Blackberry Brandy 1½ oz Cognac ½ oz LBV Port Stir ingredients and strain into a snifter.

LAST WORD

¾ oz Martin Millers Gin ¾ oz fresh lime juice ¾ oz Green Chartreuse ¾ oz maraschino liqueur Pour ingredients into a cocktail shaker with ice.

Shake well. Strain into a chilled cocktail glass.

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improve many functions of the body. As a lovely balancing effect, both improve the liver.” Stefan who has honed his cocktail expertise in San Francisco, London and now Singapore goes on to state, “Many ingredients in herbal liqueurs and some rectified spirits have equivalents in eastern medicine.” Herbal liqueurs, made by the maceration or distillation of numerous botanicals, produce a strong and complex spirits occasionally originating from medical tonics.

Jason Brown too utilizes ingredients said to heal and detoxify, featuring “fresh and local: juices, syrups, infusions, tinctures, bitters (that) are all made in house,” as seen in his Tranquil Wolf cocktail below.

“A Votre Sante” “Salute” “Salud!” As popular tradition dictates, no matter the language this New Years we toast our health. On the quest to establish healthier habits, don’t just sit back, help your patrons reach their goals. Here’s to their health…and to yours.

THE TRANQUIL WOLF Courtesy of Jason Brown

1½ oz Campo De Encanto Pisco 1¼ oz Chrysanthemum, Wolfberry tea reduction* ½ oz agave nectar Combine ingredients, stir, strain and serve up with a garnish of a dried Wolfberry and lemon oil.

This cocktail can be served hot or cold. *Chrysanthemum Wolfberry tea: Steep 4 dried Chrysanthemums in hot water with 10 dried Wolfberries (Goji Berries). www.barbizmag.com

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Las Vegas BoSton CHICAGo

LoS AnGELES MIAMI nEW YoRk

NothiNg CommoN here

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tep away from the insanity along Las Vegas Boulevard and venture down to the growing Freemont business district and you’ll find visionary bar owners and operators who are creating their own scene far from the glitz of the casinos. With a vast swath of locals working in the service industry of the casinos and nightclubs, a place like Commonwealth offers a chance for Vegas’ lifeblood of nightlife staffers to step away and enjoy a pint and some peace.

“If you’re familiar with Vegas, it’s kind of split,” says Ryan Doherty, one of the partners who opened Commonwealth. “Most people who come in as tourists don’t go downtown unless they’re really looking to get into exploring old vintage Vegas. So downtown and around Freemont is mostly a local place. But there’s a contingent right now that is trying to develop downtown and we’ve wanted to be part of that venture. We weren’t sure how, if it would be opening up a coffee shop or a restaurant or a bar, but we ended up landing on a bar.”

Celebrating its grand opening on December 12th, 2012, Commonwealth brings an inviting new social scene to Downtown Las Vegas. Located at 525 E. Fremont St., the quintessential 6,000-square-foot cocktail bar is inspired by pre-Prohibition era design and libations; complete with its very own backroom speakeasy. A rooftop bar will offer an experiential setting for live music.

“Commonwealth was designed to emulate an East Coast bar that has been sitting on the same cobblestone street for the past 100 years; but with these amazing, eclectic touches that make it stand apart from any other establishment,” says Commonwealth proprietor, Justin Weniger, another partner in the project. “We have created something special; and believe Commonwealth will become known as one of the best spots in the country to enjoy a phenomenal, one-of-a-kind cocktail and stylish atmosphere.”

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By CHRIS YtUARtE

While it sits away from the fray of the strip, the new Las Vegas locals joint known as CommoNWeaLth is anything but common, with its ambitious craft beer program and speakeasy cocktail service sizzling in the Freemont section of town. www.barbizmag.com

Weniger and Doherty, along with local businessman Michael Parks, hospitality veteran Kenna Warner, and founder of Insomniac Events Pasquale Rotella, have come together to create Commonwealth as a classic bar for the modern era.

“Commonwealth speaks to the very definition of the word: for the good of the community,” says Parks. “We want to be part of the downtown story. A great cocktail bar is timeless, and the city block where Commonwealth will be located is building incredible momentum.”

Part of that momentum was captured in the venue opting to installing a bike rack alongside the long wall that stretches down its 6th Street property line. Not only did the partners want to encourage the burgeoning bike town Vegas is becoming, they also wanted to get the surrounding community involved in the process.

“The community here includes a lot of artists and iron workers, so we thought it would be fun to have a bike rack design challenge,” says Doherty. “It’s been done before in other cities, but it worked out great. We had ABSOLUT sponsor it (they produced On using an old building: a line of mountain bikes “In Vegas, we implode our this year) and we got a history, we don’t preserve it.” ton of submissions—from

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professional engineers to eight-yearA corner lot makes old kids. We’re about to pick one now.

Commonwealth “We also wanted people to have stand out. accessibility to walk here and bike here. For one, there is absolutely no parking. It’s really difficult. And in Vegas we’re spoiled because you can park anywhere for free, with casinos and the valets. But it’s not like that here, and plenty of people live in highrises in Vegas that give people bikes for free when they buy an apartment.

It’s starting to become a bicycle community, especially downtown. It’s not there yet, we’re a couple of years away from being good at it, and four years away from being great at it. But we want to encourage it anyway.”

Physical components like the bike rack, amongst others, played a key role in the concept of Commonwealth.

According to Doherty, many influences factored into the venue, many of which are easily noticed.

“We saw the space, and it’s a 60-year-old building, which is rare for Vegas. It had exposed brick walls and old beams on the ceiling and the building had such great character.

And it was a corner lot. So we loved the venue. In Vegas we implode our history, we don’t preserve it, so to get an old building was really rare. And because it was on a corner it was a great place to put a rooftop.

“So we started to get into the design phase, decided on a rooftop. I’m from Boston and I’m back and forth from New York all the time, so I love rooftop spaces, and we don’t have a lot of those in Vegas. So we decided to do a rooftop bar with a lot of exposed brick. The name Commonwealth comes from my Massachusetts upbringing, so we tried to build a timeless bar that was kind of a collision of influences from around the country. It’s not a Boston bar or an English pub or an Irish pub, it’s really a mixture of a lot of different influences.

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las Vegas Boston CHICAGo

“It’s big challenge here on The Strip to build something bigger and better than whatever came before you. We did something very simple and basic, going back to the classic pub of hardwood floors and dark heavy woods with brass and just really simply, refurbished antique furniture. We have bankhead booths with brass nailheads, with that old pub leather. That’s exactly what we went after.”

While the lower level is for socializing, the 2,000-square-foot rooftop patio will be for partying. Live music and entertainment will create a dynamic setting for guests to enjoy the view of Downtown Las Vegas while enjoying beer, wine and cocktails.

Warm, incandescent light sets an intimate tone, washing over the dark, grainy wood and exposed brick on the walls and floor. Booths will be tucked away in alcoves for private

The open-air rooftop bar is a feature that is hard to find elsewhere in Las Vegas.

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conversations, while a communal 20-foot-long bar will encourage co-mingling among guests. Touches of light from candles will accent the room, and an assortment of picture frames will cover the walls. Situated in the center of the bar will be an oversized peacock, commissioned by artist Miguel Rodriguez for Commonwealth, standing proud to greet each and every guest. The iconic bird will be seen throughout Commonwealth, from the exterior signage to the cocktail menu.

“We have 24 craft beers on tap throughout the venue,” says Doherty of the drink offerings. “The main bar and the rooftop are focused on craft beer and relatively standard cocktails. And we have a more aggressive cocktail program in The Laundry Room. That’s where you have to have a seat

“It’s a challenge on The Strip to build something bigger and better than what came before you.”

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THE U.S. BEVERAGE ALCOHOL FORUM A partnership between Brand Action Team, Next Level Marketing, MHW and Wine & Spirits Wholesalers of America in conjunction with the

WSWA 70th Annual Convention & Exposition (April 28-30, 2013)*

REGISTER, LISTEN, AND LEARN

REASONS TO REGISTER FOR THE USBAF • Learn how to enter the U.S. market and hear updates from the TTB. • Hear from wholesalers, who will offer advice on building your business.

• Find out about the most recent U.S. wine and spirits industry data and trends in mixology.

• Hear from experts on how to use technology to drive business on the street.

• Hear about trends in E-commerce and SMM to increase your business.

Tuesday, April 30, 2013 12:00 PM – 4:00 PM Grande Lakes Orlando, Orlando Florida *Attendance at the USBAF is included in the registration fee for the WSWA 70 th Annual Convention & Exposition. A separate registration is available for those who wish to ONLY attend the USBAF.

WHO SHOULD ATTEND: • Spirits, wine and beer executives and managers with responsibility for introducing and growing brands in the U.S. market.

• New product development, marketing, innovation, operations, logistics, purchasing, finance executives, and managers.

• Consultants, suppliers, wholesalers, entrepreneurs, and investors to the industry looking for key insights and networking opportunities.

FOR MORE INFORMATION AND TO REGISTER VISIT WWW.WSWACONVENTION.ORG OR CALL THE WSWA CONVENTION HOTLINE AT (202) 371-5682.

Sponsored by: Bar Business Magazine

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las Vegas Boston CHICAGo

and it’s very much like a Milk n’ Honey or an Employees Only, where we’re crafting cocktails and it takes a little while. But in the main room, for the downtown crowd, the younger clientele, we’re kind of introducing them to cocktails and the craft beer selection is probably our main draw. There’s not a lot of craft beer establishments downtown right now, so we focused on that program more than we focused on trying to start muddling things on five-deep bar that holds 400 people.”

The cocktail menu is split into different sections including the “Common” and “Wealth” sections. The Common cocktails include The Son of Man, which includes Hangar One Spiced Pear vodka, Berentzen Apple liqueur, lemon, lime, simple syrup and garnished with a lime-soaked apple slice; and Great Odins Raven, made with Bacardi rum, Jim Beam bourbon, simple syrup, cream and topped off with cola. The Wealth section includes the ever-so-classy Sidecar, made with Hennessy VS Cognac, lemon and simple syrup; and The Liberal Lady, made with Wild Turkey American Honey Whiskey, Green Chartreuse, lemon, egg whites and a champagne float.

The Commonwealth drink menu will also include Punch Bowls, made to be shared with friends, and Fancy Beers, featuring cocktails made with beer. The Punch Bowls include Pillow Talk, a mixture of Skyy Pineapple vodka, Skyy Ginger vodka, lemon and lime sour, pineapple juice and grenadine; and The Beautiful Buzz, a tasty concoction of Absolut Mandarin, Marie Brizard Watermelon liqueur, cranberry juice, and lemon and lime sour. The punch bowls each serve about eight drinks. The Fancy Beers include the Benevolent Nod from Morgan Freeman, made with Captain Morgan Spiced Rum, Cherry Herring liqueur, filled with Miller Lite and garnished The main indoor bar with a brandied maraschino at Commonwealth is cherry, among other unique non-smoking . . . for now. beer cocktails.

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New cocktails will be introduced at Commonwealth seasonally and several signature cocktails will remain on the bar menus, year-round.

One of the key components of Commonwealth is its rooftop bar, something not always easy to find in Vegas and an Ornate details throughout, like area Doherty is very this chandelier, create a unique excited about. aesthetic at Commonwealth.

“It doubled our cost and our time to put a rooftop on the space, but hopefully it will end up being worth it,” says Doherty. “There is a rarity of rooftop space and outdoor spaces in general in Vegas. During the day we’re not open, so we get to avoid the 110-degree heat, which is one of the reasons outdoor doesn’t work here. You can walk down the street in New York and go to a coffee shop and have lunch outside. We don’t have that in Vegas. It’s 100 degrees, so you walk into a casino to get away from the heat.

At night, we can stay open nine or ten months out of the year and we’re ok. There’s couple of months where it’s pretty cold and windy, but for the most part it’s great at night and people want to be outside.

“And we made our downstairs non-smoking. In Vegas you can still smoke inside most bars and nightclubs. So to have non-smoking downstairs and smoking only on the patio worked out well. Since we had the option of the rooftop, we figured we try the non-smoking inside. We didn’t know if we’d have to change it right away, but it seems to be working well. No one has complained about it yet.”

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Holiday Happenings

February 2013

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Feb 3: The Day the Music Died.

No, it’s not Justin Bieber’s birthday. It’s the day we lost a collection of musicians with actual talent— Buddy Holly, Richie Valens and the Big Bopper—in a plane crash in 1959. La Bamba and Peggy Sue all night to honor this crew.

Feb 4: Create a Vacuum Day. A vacuum is defined as space that is empty of matter. Honor this day by creating such a space in your bar. How? Program your jukebox to play only Justin Bieber songs all night.

Feb 6: Lame Duck Day. Lame Duck Day is set aside to give recognition to people whose tenure in a position is running out (like Justin Bieber being a popular musician). Celebrate this holiday on-premise by announcing your position as manager will soon be up for grabs and watch your staff step to.

Feb 10: Plimsoll Day. Plimsoll Day honors Samuel Plimsoll, a member of English Parliament who championed sailors’ safety while traveling the world’s waterways in crammed-full ships.

Offer drink specials made with Sailor Jerry’s Rum, and then let’s ship Justin Bieber off to Guam and find out if Pimsoll’s safety guides really work.

Feb 13: Get a Different Name Day. This holiday is for those who are not fond of the name given to them. For those of us who are not fond of the names given to others (such as “Justin Bieber”), tonight is your chance to call all patrons by whatever name you choose. If they object, 86 them.

It’s Get a Different Name Day, damn it.

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Feb 26: Tell a Fairy Tale Day. Give your customers the story of paradise: “Once upon a time, in a land far, far away, there was a world where Justin Bieber didn’t exist and all life was sustained by alcoholic beverages and salty bar snacks. In other words, you have arrived.”

Feb 28: Public Sleeping Day. This holiday provides an opportunity/excuse for people to snooze in public. Put your staff and your patrons immediately to sleep by turning on the TV and finding any interview ever conducted with Justin Bieber. Bar top pillows are recommended.

14 Feb 14: National Organ Donor Day. Some organs are amazing specimens and should be donated to science (like Eric Justvig’s liver) and some need to be donated to the scrap pile (like Justin Bieber’s vocal cords). Either way, offer your customers a free drink if they sign the organ donor line on their driver’s license in front of you today.

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Feb 17: Random Acts of Kindness Day. Honor this day by giving your customers one free drink every third round. When they thank you for the buyback, give them a puzzled look and say, “What’s a buyback? It’s Random Act of Kindness Day.” Then extend that kindness by smashing a Justin Bieber CD to pieces.

Bar Business Magazine January 2013

Feb 22.

World Thinking Day. Today is a day to ponder and contemplate. Why do so many people love liquor? How does beer get its flavor? Can millions of people really be stupid enough to like Justin Bieber’s music? Who invented bourbon?

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rook76 / Shutterstock.com

3

index of advertisers

Company

web site address

page #

BarHappy.com

barhappy.com/howitworks

43

Barzz.net

www.barzz.net

55

Bob Johnson

BobTheBarGuy.com

30

Cabaret Design Group

cabaretdesigners.com

41

Casio

www.casiolampfree.com

19

HARBORTOUCH

www.iharbortouch.com

27

Lefty O'Doul's World Famous Mixers

www.BestBloodyMarys.com

7

Modern Line Furniture

www.modernlinefurniture.com

C2-Pg 1

Monjoos

www.moonjoos.com

26

NIght Club Bar & Media Group

31

Pernod Ricard-Malibu

www.pernod-ricard-usa.com

5

Roaring Lion Energy Drink

www.roaringlionenergydrink.com

23

Shiftgig.com

www.shiftgig.com

47

Touch Tunes

www.touchtunes.com

3

U S Beverage Alcohol Forum

www.wswaconvention.org

53

Vacation Adventures

www.vacationadventures.biz

11

inventory Companies alibi american whiskey

www.alibiamerica.com

bowmore scotch

www.bowmore.com

dulce Vida tequila

www.dulcevidaspirits.com

exclusiv Vodka

www.exclusiv-vodka.com

ice ball maker

www.cocktailkingdom.com

nikka whisky

www.nikka.com

ommegang

www.ommegang.com

stern pinball

www.sternpinball.com

To advertise in Bar Business Magazine contact, Art Sutley, Ph: 212-620-7247, e-mail: asutley@sbpub.com or Vanessa Di Stefano, Ph: 212-620-7263, email: vdistefano@sbpub.com

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January 2013 Bar Business Magazine

59

Owning Up

Surviving a SuperStorm When Superstorm Sandy hit the East Coast, the town of Hoboken, New Jersey was partially submerged by the waters of the Hudson River. The lone commuter train station (PATH) was completely flooded, forcing locals who forged into Manhattan everyday to find a new route for several weeks, and leaving Hoboken’s commuter bars to fend for themselves with almost non-existent foot traffic. Hotel Victor Bar & Grill sits directly across from the closed PATH station, and we spoke to owner David Rousso on how his venue made it through the storm.

BB: How did Hurricane Sandy affect the area directly?

Rousso: As far as the storm went, my house got hit pretty badly, but the bar really didn’t suffer much damage because all the water went down into the PATH train station. Most of the bars in the area didn’t suffer that much physical damage, but the affects of the PATH train not running and people needing to spend their money elsewhere has knocked off business for all the bars in the area from 50% to 70%. My numbers are at least 50% down.

BB: The absence of the commuters hurt business that much?

Rousso: We’re across the street from the PATH train. That’s 20,000 eyeballs a day that normally walk by that just aren’t coming around the area right now. The Catch 22 of it all is that with people having to fix their homes and now having to spend another $200 to $300 a month to commute via ways other than the PATH, people just don’t have much disposable income right now. So we’re not seeing the people coming out and the Christmas parties we had booked were either cancelled or cut down to a bare minimum. We had a party for 125 people booked and they wound up knocking it down to 35 people. You also consider that without the PATH, people are now commuting for two hours instead of 45 minutes or an hour. So people went to work an hour earlier, they get home from work an hour later, they’re sitting on their couch, ordering Chinese food and watching TV. They don’t have the time or the energy now to come by the bar after work for a drink or some food.

BB: Did you know on the night of the storm it was going to be this bad for business?

Rousso: You had to know it was not going to be good. We watched it on TV, and I had to deal with issues at my house, which is nearby. Then we got to the bar, and we definitely did have water issues, but we really didn’t have a whole lot of damage. Losing power did more damage to us than anything else. We lost a lot of food and beer and a lot of time. We did get working with generators for a while, but there really wasn’t 60

Bar Business Magazine January 2013

anybody around to serve. And it took about nine days to get the power back.

We had to re-stock the whole kitchen, so it was like starting from square one. Even paper products, then all the food, all the keg beer, it all had to be replaced. Even the bottled beers.

So you re-stock and you try to get the word out that you’re open. You don’t want to spend all that much money because you’ve just taken a big hit from being closed for ten days and now you have to start laying out more money. Once we got the word out we were open, we decorated for Christmas, made the place look nice. But there was still no traffic. There are places in Hoboken that I don’t think are reopening. I don’t know if they were able to stick it out. You walked around downtown and it was like a pall hanging over the town, a big dark cloud.

BB: The PATH station re-opened today, after more than three weeks. Will business improve immediately?

Rousso: Last night we saw a bit of a return. I think people were just happy to hear the PATH was back. And every Tuesday we do a half-price day, where everything is 50% off, and we have a trivia night. So whether it was because of the PATH train or just or regular Tuesday coming back, we got jammed last night, which was great. Hopefully tonight we’ll see the same because the PATH is back, and Friday night we’re having a big party and calling it ‘Welcome Back to the PATH, Just in Time for the End of the World,’ on December 21.

BB: What could you have done to prepare for this scenario?

What can other bar owners do in the future?

Rousso: You definitely need deep pockets to go through something like this because you still have to pay your rent and you still have to pay the employees you keep on. I didn’t let anyone go, but I cut back on some hours. And if no one is downstairs, shut the lights off—little things like that. Save every penny you can. We also had a meeting with the mayor and the town council, and they seemed very receptive to everything we were trying to get done. And do not count on your insurance companies. That’s one piece of advice I’ll give you for sure.

There wasn’t anything we could do to prepare. If your power is out, you’re stuck. We didn’t get hurt by the water, we got hurt by the lack of power. Would I recommend buying a generator and having your panel equipped to run off your generator? I would now, yes. That can at least keep your refrigerators and coolers going. Beyond that, you just have to hope for the best. www.barbizmag.com

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