July 2017 Bar Business

July 2017

THE HOW-TO PUBLICATION

BAR BUS NESS

Rise

MAGAZINE

&Shine Examining the brunch cocktail trend

WINNING STRATEGIES

Profit on the interest in games

TUNING UP

Tableside technology

Plus: Bartenders reducing waste summer

Cocktails Page 36

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VISIT OUR WEBSITE TODAY to receive your complimentary copy

Contents How Tos

16 22

July

A Winning Strategy

Profit on the growing interest in games.

Tuning Up: The Time for Technology

Tablets and kiosks streamline ordering, paying, and guest communication.

Departments

4

From the Editor

6

On Tap

A letter from our Editor Ashley Bray Industry news and announcements.

10

Behind the Bar

14

Happenings

In-depth analysis of beer, wine, and spirits.

Important dates for the month.

40

Inventory

44

Q+A

Featured product releases.

China Morbosa – West Hollywood’s The Eveleigh.

Features

28

Rise and Shine!

36

Seasonal Cocktails: Summertime Sipping

Brunch is back, and bartenders are waking up to fresh ideas.

Invite customers to sit back and unwind with these summer cocktails.

Cover photo: Shutterstock/Iryna Melnyk Contents photo: Shutterstock/dachazworks

barbizmag.com

July 2017

Bar Business Magazine

1

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

JULY 2017

What’s your favorite brunch cocktail?

Vol. 10

No. 7

Bar Business Magazine (ISSN 1944-7531) is published

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

subscription department 800-895-4389

executive offices President Arthur J. McGinnis, Jr. Publisher Art Sutley 212-620-7247 asutley@sbpub.com

editorial

Editor Ashley Bray 212-620-7220 abray@sbpub.com

“Manmosa!”

Contributing Writers Elyse Glickman, Keith Labelle, Jeremy LeBlanc, Rachael Robbins

art

Creative Director Wendy Williams “Mimosas—especially if they’re bottomless.”

Art Director Nicole Cassano Graphic Designer Aleza Leinwand

production

Corporate Production Director Mary Conyers mconyers@sbpub.com Digital Ad Operations Associate Kevin Fuhrmann

circulation

Circulation Director Maureen Cooney mcooney@sbpub.com

“Refreshing and fruity sangria!”

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

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

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July 2017 barbizmag.com

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from the editor

From The Editor

Summer afternoon – Summer afternoon... the two most beautiful words in the English language.

-Henry James

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Bar Business Magazine

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ith Fourth of July behind us, we’re all fully in summer mode, and the same goes for the cocktails we’re sipping on.

We spoke about maximizing profits with Rafe Gabel, Vice President of Restaurant Operations at hospitality design firm Puccini Group, in our lead On Tap story, and he recommends that bars change their beverage programs seasonally.

If you need some inspiration for your summer beverage menu, we’ve got you covered in this issue. For starters, turn to page 36 and peruse the summer cocktail recipes that Jeremy LeBlanc has collected.

You’re sure to find something there that your customers will love.

Also check out Elyse Glickman’s story on the brunch trend on page 28. She’s collected some unique brunch cocktail recipes, including one that involves lemonade and another with rosé, which are both big summer trends.

According to Bill Edwards, Senior Vice President of On-Premise National Accounts for Southern Glazer’s Wine & Spirits, lemonades and iced teas are summer classics perfect for spirited twists. “We’re seeing them contemporized with fresh herbs, berries, and artisan-flavored teas to bring more uniqueness to the summer party,” he says.

Rosé has always been a popular summer sipper, but it’s recently gotten a frozen makeover. “[F’rosé] is simple, refreshing, and makes for the perfect Instagram photo,” says Edwards.

And the rosé category itself is growing.

According to Nielsen, the rosé (table)

wine category is worth more than $207 million annually, growing at 53% in the latest 52 weeks. Nielsen says rosé only represents 1.5% of the total table wine category, but it is growing at a rate unheard of in other categories—70% in the last year alone! Don’t discount this pinkhued wine when making your summer beverage menus.

Not to be left behind by current trends, the brunch staple the bellini is still a popular summer cocktail thanks to new twists on an old favorite. “This summer, bars are going above and beyond the traditional white peach fruit base and instead substituting with fruits like mango, mixed berries, and apple,” says Edwards.

If you’re looking to add flair to your cocktail program, don’t miss Rachael Robbins’ look at molecular mixology techniques on page 10. Wow your guests with color-changing and taste-changing cocktails, or try turning your drinks into bite-sized bubbles. The techniques are simpler than you may think!

Don’t forget that you can always peruse our all-new Web site for recipes. Check out the seasonal category for summer recipes and patriotic takes on cocktails, which will be the perfect way to end the summer come Labor Day.

Ashley bray, Editor

July 2017 barbizmag.com

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ON TAP How To Maximize Your Profits

e recently spoke with Rafe Gabel, VP of Restaurant Operations at San Francisco-based hospitality design firm Puccini Group, on tips for making changes and maximizing profits at your restaurant or bar.

He says the two main areas he looks at when aiming to maximize profits are labor and costs of goods sold. “Once you have fixed costs in place for rent, credit card fees, electrical, etc., the only thing you have left in your control is how much you’re spending on staff and how much you are paying for the product that you’re going to sell to the consumer,” he says.

He recommends focusing on your product mix and top-selling items.

“Ensure that your purchasing and costing are both in-line on those set items to maximize returns,” he says. “If you hyper-focus on popular, high-selling items, you can build a labor model around them, from prepping the 6

Bar Business Magazine

correct amount to streamlining the preparation process to maximizing labor spend.

“Challenge your vendor to lower costs if you’re ordering large volumes of a product on a regular basis. Purchasing with better insight will greatly improve your restaurant’s bottom line.”

Change can be good for profits, as well. For beverage programs at existing bars, Gabel recommends seasonal changes (either two or four season changes) with a clear concept. “There needs to be both careful creation of the beverage program and careful policing to ensure it stays on concept,” he says.

He also cautions new restaurants against making too many changes. “A rotating program at a new restaurant can be confusing to the overall experience because guests don’t know what to expect from this brand that they’re already less familiar with,” he says.

Changes to beverage programs should also fall in line with the menu.

“You must involve the chef to ensure

that the food and beverage selections complement one another,” he says. “It is also important that you’ve done all the background work and competitive analysis. Is your pricing in line with what’s being offered at neighboring restaurants or are you doing something completely new?”

Your staff is also key to your profitability, and Gabel recommends scheduling and outlining regular training sessions. “First, there should be a quarterly intensive training, lasting anywhere from two to three hours, that includes tastings and pairings. This is where the operator needs to be doing legwork, ensuring there is a tightly prepared, professional manual with takeaways and talking points.

Expectations here must be clear as to how to apply this information to the guest experience,” he says.

After that, work in quick training sessions that can be as simple as an email blast or a monthly vendor debrief. These should also include upselling training.

July 2017 barbizmag.com

Photo: Puccini Group.

From ON TAP The Editor

Keep Your Sports Fans Longer with Audio Everywhere!

Keep your customers in your bar and in their seats with this easy-to-use streaming audio system. Audio Everywhere uses your Wi-Fi, an Audio Everywhere device, and an App customized with your name and logo to show your ads and your pre-roll video. Audio Everywhere lets you provide your customers audio for each TV and each channel you decide to show. All of your channels are available. Increase your profit as your customers stay in their seats No recurring charges longer to see and hear their favorite games.

Call: (408) 647-5481 For more information, visit: www.audioeverywhere.com/sports

ws o h s rvey u s t had n s e r c a e Ar of b ecause % 37eone leavneobt hear som ey can me. th eir ga th

Superb lip sync that doesn’t drift; no frustration Easy and fast for users to switch from one TV to another — critical for Fantasy Sports Enthusiasts

From ON TAP The Editor Boston’s First Craft Distillery Expands

A Door to Opportunity

B P

azzo’s Pizza Pub is a popular restaurant in Lexington, Kentucky.

To attract and make more room for customers, Pazzo’s has a moving facade using a Rytec Spiral VP door that opens onto a street-facing patio. “The door has been great for business,” says Pazzo’s Pizza Pub Owner Tom Behr. “Operation for our staff is great, and the speed in which it operates makes it easy to open and close as the weather might dictate.”

The doors are operated manually or via remote control and can be configured as Direct Drive (springless, motor-and-driveshaft driven) or Balanced (spring/cables with motor).

At Pazzo’s, the door is manually operated with an on/off control panel located at a higher height to avoid unauthorized or accidental operation.

The doors have low maintenance costs and allow for patrons sitting inside to get that outdoor dining feel. When the door is closed, nine-inch, clear, glass panes allow for light to come in. For extremely hot or sunny locations, tinted LEXAN™ panels can help to reduce solar heat gain. The door is sealed around its four edges, so when closed, the venue will retain air conditioning.

Depending on the door size, electrical system, and building condition, installs can take less than a day.

ully Boy Distillers has opened its new 8,000-square-foot distillery and tasting room in Boston, Massachusetts. The facility features a sprawling production floor, cocktail bar, new barrel room, and multiple private event spaces.

“This expansion gives us the opportunity to focus on developing a number of new products that we’ve been tinkering with,” said Dave Willis, co-founder of Bully Boy Distillers.

“Our tasting room will feature a ‘still to glass’ cocktail program, allowing us to showcase limited-edition test batch spirits available only at the distillery, along with house-made syrups, bitters, and infusions.”

As full-scale production moves into the new distillery at 44 Cedric Street, Bully Boy’s original 3,500-square-foot distillery across the street will be dedicated solely to Bully Boy Estate Gin production and experimentation with new flavor profiles for future gin releases.

IHILLUPTAS RECATIO LON REHENDAM. “We’ve worked toward this moment for years, and the fact that we’re finally opening the doors to our new distillery is a remarkable feeling,” said Will Willis, co-founder of Bully Boy Distillers. “I’m most excited to have a dedicated space in which to personally interact with spirits and cocktail fans.”

While seated in the intimate 26-seat tasting room cocktail bar, patrons will enjoy a direct view of Bully Boy’s towering custom-made 750 gallon copper pot still and experimental “laboratory” area housing more than 200 bottles of test spirits through steelframed factory windows.

In addition to a seasonally-influenced cocktail menu, the tasting room will feature two rotating cocktails on draft, various spirit flights, and a barrel-aged cocktail stored and served from a 53-gallon whiskey barrel suspended from the ceiling. bullyboydistillers.com

rytecdoors.com

What’s Trending On BARBIZMAG.COM REgister For NBWA Show

Interact with representatives from across the beer industry at the National Beer Wholesalers Association Annual Convention and Trade Show.

Sample new products, demo technologies, and attend seminars.

8

Bar Business Magazine

Diageo & Casamigos

Diageo has entered into a definitive agreement to acquire Casamigos, the super-premium tequila brand created in 2013 by Rande Gerber, George Clooney, and Mike Meldman. The transaction values Casamigos at up to $1 billion.

Perlick Turns 100

Perlick celebrates a century of experience. Times have changed, but Perlick’s guiding principle has not: Build the best product you can.

A poorly made product is expensive at any price.

July 2017 barbizmag.com

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Let’s talk

Behind The Bar: mixology

molecular mixology

Simple sleightof-hand tricks elevate your cocktail program and entertain your guests.

BY Rachael Robbins

10

Bar Business Magazine

L

ike the occurrence of most bizarre twists in my life, I found myself, without reason, in a “high-end” strip club in Aberdeen, North Carolina— as a customer, of course!

I was awed by the dancers’ perfect bodies and athletic pole skills, but what absolutely amazed me was that the club employed a disheveled, slightly sweaty, but amazingly talented magician to go from table to table and provide his mystical skills for the patrons. “Why,” I thought, “would they need anything but these silicon-enhanced, naked nymphs to entertain their customers?”

So I asked to speak to the general

manager. He was gracious enough to sit down and give me some clarity, which was as simple as this, “You can never have too much entertainment.”

That short and sweet explanation was seared into my brain forever (as well as some other things I saw that night, but those things won’t help you have a more successful bar business).

Years later, I learned about the restaurant Alinea and its creator Chef Grant Achatz, a leader in molecular gastronomy. I was as fascinated by his magical manipulations of food as I was mystified by the strip club magician’s seamless sleight of hand.

Wait—before you get outraged at me

July 2017 barbizmag.com

Photos: (left) Shutterstock/Netfalls Remy Musser; (right) Chris Capaci.

Behind The Bar: mixology

for comparing the chef of one of the world’s top ten, Michelin 3-star restaurants to a sweaty strip club vaudevillian, let me explain!

Chef Achatz is, without a doubt, one of the best chefs in the world and can probably make the most amazing hamburger you’ve ever tasted. But he chooses to create a molecular gastronomy experience for his diners— complete with a course of an edible balloon filled with essence-rich air.

Why? Because you can never have too much entertainment. Customers might pop in for a great hamburger if they happen to be in the town where it’s served, but they will book a trip and www.barbizmag.com

pay upwards of $300 per person to experience a night at Alinea.

You don’t have to be a scientist or the chef of a 3-star Michelin restaurant to apply this theory to your bar! There are very easy tricks you can implement into your bar program to blow your customers’ minds and keep them coming back for more!

I’m going to walk you through some super fun molecular mixology techniques that are more “strip-clubmagician-sleight-of-hand” than “Michelin-star-chef,” but nonetheless they’re exciting and accessible.

Let’s begin with the evolution cocktail, which starts out tasting one way, but as you drink it, changes into a totally different cocktail. This change in taste is achieved with flavored ice—it’s literally that easy.

Add lemonade ice cubes, and a spiked ice tea slowly changes into a John Daly. Imagine cucumber juice cubes in a gin and tonic—yum!

Feeling extra creative? Try filling a Collins glass with one cube of each: horseradish, tomato juice, celery juice, and a spicy lemon juice cube. Add vodka and watch your bloody mary unfold with every sip!

Add three different, brightly colored fruit juice cubes to a glass of Prosecco, and you have an evolving mimosa that will keep them coming back for your brunch time after time!

My favorite evolution cocktail is the dirty martini. The customer gets to really experience their chilled vodka of choice for a few pure sips, and as the olive juice cubes melt, they get a delicious dirty martini. I love using a high-end olive juice, like Dirty Sue, and freezing one of their blue cheese stuffed olives right in the cube!

Another mixology sleight of hand can be achieved by simply adding an all-natural flower extract. Using the virtually flavorless Butterfly Pea Flower in a cocktail will give it a beautiful indigo color, but as soon as you stir in citrus, it instantly changes to a bright pink right before your customers’ eyes! My favorite is from The Wild Hibiscus Flower Company because it’s already slightly

ADD FLAVORED ICE TO YOUR DRINK TO ACHIEVE A CHANGE IN TASTE

TURN YOUR COCKTAIL INTO A SPOON FULL OF CAVIAR SPHERES THAT EXPLODE WITH FlAVOR IN YOUR MOUTH

USING AN ALL-NATURAL FLOWER EXTRACT WILL CHANGE THE COLOR OF YOUR DRINK

July 2017

Bar Business Magazine

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Behind The Bar: mixology

Your bar can never have too much entertainment, so add some “magic” tricks to your cocktail menu.

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Bar Business Magazine

sugar cube appears to start smoking as the absinthe swirls. It’s one of those, “I’ll have what she’s having” drinks.

The glass can also be used to build other cocktails like a French 75 or a classic champagne cocktail.

It’s not a cheap glass, but Owner and Creator Dimitri Uhlik tells me, “Here’s the most amazing thing: It’s unbreakable glass! It’s made from durable shock/thermal resistant borosilicate (Pyrex) glass so you won’t be stuck replacing them every month like a martini glass.”

For my final trick, I won’t be pulling a rabbit out of a hat or sawing a woman in half, but I will turn your favorite cocktail into a spoon full of caviar spheres! That’s right, using Chef Rubber ‘s Spherification Kit, I can turn that cosmopolitan into bubbles that explode with boozy flavor in your mouth! Chef Rubber has made this seemingly difficult process super easy by putting together an all-in-one kit of the ingredients and tools you’ll need.

I decided to make small spheres of some of my favorite liqueurs. However, you can also make a larger bite-sized bubble of any cocktail, serve it to your customer on a Chinese soup spoon, and watch their eyes pop as their cocktail does! Think of this as an amusebouche—something to get their juices flowing while you hook them into your establishment. Voila! You just created a customer for life.

This concludes my lesson in molecular mixology for today, but I hope it inspires you to think of even more simple sleight-of-hand tricks to elevate your cocktail program.

Rachael Robbins owns the cocktail consulting company Chickologist. She’s tended bar in NYC, Miami, LA, & NJ for 20 years. She opened a speakeasy in Jersey City and began creating innovative cocktails. She is the in-house Mixologist for VDKA 6100. Reach her at chickologist.com or @chickologist. Find Chris Capaci at @ capacityimages or capacityimages.com.

July 2017 barbizmag.com

Photo: Chris Capaci.

sweetened and comes conveniently in liquid form with a dropper. You can also buy the flowers dry (from Amazon) and brew your own as simple syrup or tea to create that unforgettable magic cocktail moment.

Sometimes it’s not what’s in the glass that is mind blowing, it’s the actual glass! Slipstream has created a new, intriguing, and much more enjoyable way to experience absinthe. The threechambered glass looks like a cross between something you’d find in a head shop and something you’d see in a mad scientist’s laboratory. I can picture the Caterpillar from Alice in Wonderland sipping from one of these!

You start by pouring the absinthe in the bottom. I use the award-winning Vieux Carré from Philadelphia Distilling because aside from having the most beautiful, eye-catching bottle, it’s very balanced and not overly sweet.

In the next chamber, you put a sugar cube, and the top chamber gets filled with ice. As you pour the water in, the

Happenings August 2017

AUGUST 29 Lemon Juice Day Citrus juices are essential to many cocktails. Celebrate these versatile bases with a variety of citrus-heavy cocktails.

16

AUGUST 16 National Rum Day Line up some favorite rum cocktails like Hurricanes and Cuba libres, or go Tiki with a zombie.

AUGUST 21 Senior Citizens Day If your clientele stretches across all age groups, offer a discount to those 65 and over today—you know, the older and wiser group of us.

AUGUST 9 Book Lover’s Day

You can pair a waffle with almost anything—chicken, fruit, chocolate—but we recommend pairing it with beer.

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Bar Business Magazine

July 2017 barbizmag.com

All Photos: Shutterstock.com

AUGUST 24 National Waffle Day

Try mixing up some literary themed cocktails or turn to your favorite protagonist for inspiration. May we suggest Gatsby and Prohibition-era cocktails?

Happenings AUGUST 10 National S’mores Day

Upcoming

Assemble a list of s’mores-inspired cocktails to give your guests the taste of toasted marshmallows without the need for a campfire.

EVENTS

August The Texas Bar & Nightclub Alliance Show August 14, 2017 San Antonio, TX

tbnaconvention.com

AUGUST 3 National Watermelon Day

BevCon

This perfect summer fruit is a refreshing addition to any cocktail, especially mojitos, margaritas, and piña coladas.

bevconchs.com

August 22-24, 2017 Charleston, SC

San diego Spirits festival

19

4

August 26-27, 2017 San Diego, CA

AUGUST 19 Aviation Day You don’t have to hop on a plane to celebrate the development of aviation. Just serve up some high-flying cocktails—frequent flyer points if you use Aviation American Gin.

sandiegospiritsfestival.com

Western Foodservice & Hospitality Expo August 27-29, 2017 Los Angeles, CA

westernfoodexpo.com

Oklahoma Restaurant Convention & Expo August 30-31, 2017 Oklahoma City, OK okrestaurants.com

Jon Taffer’s Rescue Tour AUGUST 4 International Beer Day Honor your favorite brews, shine the spotlight on local selections, or offer up some pint specials.

Check dates & cities on page 19 or go to: jontaffer.com/rescue-tour

september florida restaurant & lodging show September 10-12, 2017 Orlando, FL

flrestaurantandlodgingshow.com

barbizmag.com

July 2017

Bar Business Magazine

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How To

How To: Gaming

Profit on the growing interest in games.

A Winning Strategy 16

Bar Business Magazine

By Ashley Bray July 2017 barbizmag.com

How To: Gaming

O

Photo: (left) Shutterstock/ Studio Romantic; (right) Brew Dice from FoxMind Games.

ver the last few years, games have experienced a sort of renaissance thanks to renewed interest from groups like millennials. According to new toys and games research from global market research company Euromonitor International, games and puzzles registered 8% growth in 2016, which is the highest recorded growth for the category since 2002. North America accounts for one-third of global games and puzzles sales at $3.2 billion.

“Games and puzzles continued to gain popularity among adults, especially in North America,” says Matthew Hudak, toys and games analyst at Euromonitor International. “This surge in popularity made games and puzzles the fastest growing [toy] category overall in 2016.”

What significance do all of these numbers have to your establishment?

It means it’s time to capitalize on this growing trend by offering a variety of games at your bar. “If people are having more fun, they’re going to be staying at the bar longer,” says Andy Geremia, freelance game designer with FoxMind Games and Mega Mania Games. “It keeps people engaged and having fun— and they talk about it.”

And that means more word-of-mouth business for your establishment.

Tabletop Games Board games and tabletop games are some of the most popular types, but that doesn’t mean you have to break out your dusty Monopoly box. Game companies are now catering to the bar crowd.

For instance, the four-player game Brew Dice (brewdice.com) will be released this August from FoxMind Games.

Players pick a card, which has one type of beer, snack, and coaster on it. The play is fast, with everyone simultaneously rolling their three dice to try to match what is on the card. Players set aside any of their dice that matches what’s on the card and reroll the rest. The first person to match the three dice with the card, grabs the card. The player with the most cards wins the game.

Geremia originally designed Brew Dice as a children’s game. “I had a dice game I was developing for kids with barbizmag.com

Brew Dice is a card game featuring 18 breweries and beer tour companies.

shapes and animals, and then it just evolved into beers and snacks,” he says, noting that the children’s game market is so saturated he knew it would be difficult to stand out. “But I figured craft beer was blowing up, and there’s no games specifically for that market.”

Soon after, Geremia teamed up with another game designer, Alan Guridi, president of Mega Mania Games, who was working on a kids’ game that Geremia saw better prospects for in bars. The game challenged kids to bounce a ball into a cup, score points, and then build the tower higher by stacking on another cup. The game became Pong Tower (pongtower.com).

“We collaborated. I connected him up with all the breweries I was working with, and many of those same beer

companies are on Pong Tower,” he says.

Both Brew Dice and Pong Tower come branded with a number of breweries, but there is the option for customization for those breweries, bars, or even liquor companies looking to get involved in sponsoring the game.

Brew Dice currently has 18 breweries and beer tour companies on the game cards, but if others wanted in, they could buy just a few games and FoxMind would then print custom cards featuring the company to add into the game’s deck.

Pong Tower requires a larger minimum commitment to create a customized game, but Geremia thinks it would work great for a particular region of brewers looking to band together and do, for example, a Denver-themed Pong Tower with all area breweries represented on the cups.

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TAFFERVT.COM

July 2017

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17

How To: Gaming “Breweries saw value in having their brands on these games,” says Geremia.

“When you’re playing a game, you’re intensely focused on what’s happening in front of you, and what’s happening in front of you has a brand on it. So it’s a very unique and powerful marketing method.”

Brew Dice retails for $15 and is $7.50 wholesale. Pong Tower will be in a similar price range. Since the games come at

such a low cost and take up relatively little space, Geremia says bar owners can purchase multiple sets. “You could have one for every table and bartop,” he says.

Nostalgic Games Tumbling Towers (tumblingtowers.com) is another company that offers games for the bar crowd. Co-Founder Leon Minevich started the company eight years

Hangs bags under the bar.

Charges cell phones.

Makes customers happy.

ago to “get people away from their cell phones and interacting with their friends and also reminiscing about the times when they played board games versus constantly looking at their cell phones.”

The company’s most popular games are their oversized towers, which require players to pull out a piece from the tower and stack it on top. The person who knocks the tower over loses.

Depending on the set and the size of the pieces, the towers can be stacked as high as four, five, or even six feet tall.

The towers can also be customized with a brand’s colors and logos. “People can pick any PMS colors, and we can match it. When it comes to logos, there are companies that sometimes put 10-15 logos on two to three units,” says Minevich. “The logos never wear off.

“People use it for years, and if you have a group activity with new people hanging around the bar or a promotional event, it’s reusable. It always leaves an impression.”

For specialty custom orders, Tumbling Towers will email a digital mock-up to the client for approval so they can see how the unit will look.

Customers can also purchase durable cases for the sets, which can be flipped over and used as a level base to play the game on. “It gets even higher because you have an additional base,” says Minevich.

“For people with custom logos, we brand the logo that is used on two sides of the case for the customer at no extra charge.”

It’s an under the bar hanger with a USB port for cell phone charging. Customers will love it.

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July 2017 barbizmag.com

Photo: Pong Tower from Mega Mania Games.

Pong Tower takes beer pong vertical and can be played on a tabletop.

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How To: Gaming Prices range from just over a hundred dollars to a few hundred dollars depending on the size of the set and the customization selected. Non-custom sets ship in a day or two, while customized sets take a week or two. Tumbling Towers will also work with clients to meet deadlines for special events.

Minevich says the number of towers a bar purchases depends on the size of the

bar and its particular clientele. “There are bars that end up ordering multiple units because they get a bit of a crowd and people usually end up staying longer when they’re playing,” he says. “It also depends on the space in the bar. There are bars that have outdoor areas so they’ll end up ordering other games as well.”

Minevich often recommends the cork towers for bars, since they’re lighter and

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don’t make as much noise when they fall.

The cork towers are sealed, don’t chip or absorb liquid, and are fully customizable.

In addition to the towers, the company offers other games that are popular with bars, such as 4 in a ROW, which requires players to drop pucks into a grid-like panel in an effort to be the first to connect four pucks in a row.

These games can also be customized with logos and colors.

Tumbling Towers’ new Beer Plinko game is also a good fit for bars. The game doesn’t take up much space since it hangs on the wall. Players simply open their beers at the same time and watch their bottle caps fall down the maze and into a slot with a certain command, such as “yell cheers,” or, “take a shot.”

(Note: Some states don’t allow patrons to open their own beers, and in this case, the game would have to be behind the bar and operated by the bartender.)

4 in a ROW and Beer Plinko run a few hundred dollars depending on the size and customization, but Minevich says the benefit of the games is that they pay for themselves. “If they’re playing it in the bar, and they’re staying longer, and it’s a free game, they’re more likely to spend more money on alcohol,” says Minevich.

Consider offering these or other games at your bar—it’s a strategy sure to crown you the winner in the game of business.

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July 2017 barbizmag.com

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Tuning Up

How To: Name

HOW TO

The Time for Technology Tablets and kiosks streamline ordering, paying, and guest communication. he world of technology made an instantaneous impact on all of us at the turn of the century, and those advances will be coming to bars soon— perhaps within the next five years—if the world of dining tech hasn’t already been installed at your own establishment. Self-serve POS kiosks

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Bar Business Magazine

are all the rage at airports, pharmacies, and supermarkets, and they’re going to be delivering that instantaneous and immediate self-gratification to dining establishments nationwide as the technology becomes more streamlined and efficient.

The time for that technology is here now, and it’s likely going to stay,

according to Dave Miller, Senior Vice President of Marketing at Buzztime, a gaming company that has interfaced with restaurant systems to implement chip card technology. “It’s so important to have tablets on the tables for maximum dining efficiency,” says Miller, whose company strongly believes in the customer-facing technology.

July 2017 barbizmag.com

Photo: Shutterstock/ Dean Drobot

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Buzztime’s tablet enables customers to have self-service ordering and payment.

Buzztime has streamlined the process of POS systems as the product enables customers to have tabletop, self-service ordering and payment.

In addition, the devices themselves are built-in advertising displays that will further drive revenue in the restaurant industry. Kiosks will have the ability to provide touchscreen ordering systems where daily specials or bestsellers could

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be highlighted on the front pages.

Photos of food and beverage may be accompanied by more detailed descriptions that will easily fit onto cyber menus and can be updated daily.

Add-ons like french fries or onion rings will pop up as suggestions.

While some debate the impact POS systems will have on both wait staff and customer experience, Miller thinks the technology has already demonstrated the type of positive impact it will have on business. He is seeing an increase in order size, tip percentage, and a significant decrease in the amount of time it takes to turn a table.

“One, if you’re looking to turn tables faster, having tablets on the tables where people can pay their bill when they’d like to allows tables to turn faster,” says Miller. “If you’re looking for increased check size, the tablets with the dining tech that we have in them allows you to surface suggested selling items and addons to food items directly on the tablets, so that is part of driving the overall higher check.”

Detractors think that this new form of cyber-dining will negatively impact all front-of-house staff, and that restaurant owners are installing kiosk ordering systems to replace staff as increased minimum wage hikes loom.

However, most industry experts flatly deny that technology will ever replace living, breathing people.

Those who have already installed the self-service technology are seeing a marked increase in customer satisfaction as guests can reorder drinks, peruse the dessert menu, and even pay without waiting for the server to be called over. The server can in turn handle more tables in a much shorter amount of time.

These systems can be expensive to install and even more costly to maintain, but business owners are buying in as the self-service technology market is expected to balloon to a nearly $40 billion market value within the next five years. As more and more food and beverage establishments turn to tabletop kiosks to order, industry experts predict even more growth with the relative ease of adding gaming or entertainment options to systems.

July 2017 barbizmag.com

Photo: Buzztime.

How To: TECHNOLOGY

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How To: TECHNOLOGY TABLETS CAN SURFACE ADD-ONS TO FOOD ITEMS FOR AN

increase

TIP SIZE

increase in

ORDER SIZE According to Jegil Dugger, Sales Representative of technology firm Juke Slot, the system they manufacture is a traditional, heavy-duty POS kiosk that is provided free to bars and restaurants.

Juke Slot’s technology costs a bar around $400 a month for the service and support fee, and it is designed to keep people in business.

“As more systems become available, the price will go down and the tech will become universal,” says Dugger.

Juke Slot’s technology has even allowed bars or lounges that don’t have kitchens to partner with local eateries to put food on their menus. The systems are integrated so the food tab is separated and can be paid for directly by the bar.

Einar Rosenberg, Chief Innovation Officer at Creating Revolutions, says that his company’s technology, called Touch & Discover™, is more app-based for personal smartphones or devices.

Touch & Discover offers a unique service pager—a mobile communication

Pro Tip To see for yourself how Touch & Discover operates, view a video: https://vimeo. com/206722383.

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Bar Business Magazine

tablets CAN HELP

to turn

BY USING TECHNOLOGY IN YOUR RESTAURANT OR BAR

TABLES FASTER

platform that lets guests use their smartphones to ask a server for something. The goal of this service is to enhance communication between servers, patrons, and bar managers in order to streamline service. His version, since it uses personal devices, is a standalone system that will only cost an average bar about $7 a month per table.

“The key to understand is we change nothing of the current processes the business has, yet we make everything better,” says Rosenberg.

He says that the company is not an ordering technology, rather they are a communication technology. “At first glance, it’s always difficult to see the difference, but simply put, the technology addresses what we call the 3 C’s of Service: Communicate, Connect, Confirm,” says Rosenberg.

The third C is the most important. “It’s not enough to communicate to the right employee if they don’t have motivation to get to the customer,” he says.

His Employee Mobile Unit technology not only informs the right employee, but makes sure the employee arrives to the customer by making the employee tap their device to the top of the customers’ phone, thereby informing management which employee arrived and how long it took to service the customer.

“Management can even create rules such as if they want customers to be serviced within a specific amount of time, the system will monitor that and if an employee has surpassed that time

minimum, then, and only then, will management be informed. This truly automates managing employees because the manager is looking at the manager app only when something is wrong, but as long as everything is right,” says Rosenberg, “the phone or tablet running the manager app never rings.”

Ease of payment is a big factor with this new technology. Customers choose to cash out at any time, while servers are freed up to deliver more food and drink to tables. Customers won’t ever lose sight of their credit card, bills can be split using the kiosk, and third-party payment companies like Apple Pay are also available to be used.

No longer will patrons take issue with the amount of time it took a server to come over or the frequency of times a staff member came over as ordering and paying is completely up to the customer.

This has resulted in an average of a two percentage point increase in tipping rates at restaurants that have this technology—something that has made servers realize the technology truly is here to help the entire dining experience and shouldn’t be viewed as a threat to them.

“It frees them up to handle more tables and actually generate higher tips on average with the tablets there,” says Rosenberg.

As they say, time is money, and technology is proving to be quite the moneymaker for everyone involved.

July 2017 barbizmag.com

Brunch

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Bar Business Magazine

“Brunch is no longer just ‘breakfast on a weekend,’” says Jessica Norris, Bartender for Del Frisco’s Double Eagle in New York City. “And these occasions usually require libations. As soon as brunch transitioned from a casual weekend meal to something more fashionable, brunch cocktails gained their own avenue.”

As “Sunday Funday” (completely unplugging from the weekday routine) has become a popular lifestyle trend among Millennial customers, Dallasbased City Council Restaurant & Bar’s General Manager JR Reyna set out to

create drinks and an overall menu that was right in line with the trend’s attitude and the customers’ mission to enjoy a day of play and nostalgia.

“Brunch today is a different animal [from other meals], and it makes sense to have a completely separate menu,” says Reyna. “Now that we have coldbrewed coffee on tap from a local purveyor, we’re developing coffee cocktails that pair perfectly with the food or work on their own.” The restaurant’s brunch offerings range from bacon and eggs to Fruity Pebbles French Toast and Cheerio Waffles.

July 2017 barbizmag.com

Photo: Shutterstock/ Iryna Melnyk.

R

estaurants of all descriptions have gotten cracking on the brunch trend with kitchens reinventing tried-and-true pancakes, egg dishes, and baked goods with innovative, globally-inspired recipe tweaks and combinations of ingredients.

Bar managers and bartenders, in turn, are rising to the occasion.

Although the approach to creating daytime-friendly drinks varies from person to person, one thing most bartenders can agree on is that brunch is back in style as a social occasion.

Rise &Shine

Brunch

Brunch is back, and bartenders are waking up to fresh ideas. By Elyse Glickman So, which came first?

The point of departure for the new breed of brunch is very much a chickenand-egg question. Some bartenders argue a demand for greater variety in daytime-friendly cocktails happened in an organic, free-range kind of way.

“Although it is hard to pinpoint an exact time as to when specialty brunch cocktail menus became popular, I started making specialty brunch cocktails about six years ago in Charleston, South Carolina,” notes Sonny Wallace, Beverage Director at The Collector Luxury Inn & Gardens barbizmag.com

in St. Augustine, Florida. “It was only a matter of time before that applied to craft cocktails and, more specifically, brunch cocktail programs.”

Joe Swifka, Bar Manager of Salt’s Cure in Los Angeles, says bartenders started to reflect what was happening in the kitchen with their cocktails, “I’m not sure if there was necessarily a demand for new brunch cocktails, [but as] the ‘cocktail renaissance’ played out, bartenders scoured every corner of the world of classic cocktails, updating and adding fresh ideas to the canon.”

Swifka says that while the industry

encourages the ongoing pursuit of the “new and creative,” he sells more mimosas at brunch than any other drink. He stresses it is critical to get classics right before progressing into original recipes, even as he’s created a cocktail list appealing to a broad audience.

Others see the presence of brunch cocktails as a recent outgrowth of the craft cocktail movement. “It evolved out of and continues to evolve as restaurant cocktail lists continue to get better,” affirms Adam Seger, responsible for the beverage programs at The Tuck Room July 2017

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in New York City and City Perch Kitchen + Bar in Fort Lee, New Jersey.

“The last couple of years in particular have really shown an increase in creativity for brunch drinks. They still love the bloody mary, bellini, and mimosa, but they love to see them reinvented such as Single Village Mezcal in the bloody mary, a splash of aperitivo in their bellini, and fruit like blood orange in a mimosa.”

Los Angeles-based Patina Restaurant Group Mixologist Evan Charest also believes brunch cocktails have been a more recent movement. “I remember the demand for brunch cocktails took off in early 2015, with a lot of [beverage directors] realizing they could make more money if they offered programming beyond the basics,” he says. “Though brunch had already become extremely popular, operators realized around that time that customers had an appetite for well-made cocktails in the late morning/early afternoon.”

Keep it light and bright According to Beverage Consultant Marcos Tello, who developed cocktail programs for Southern California restaurants Killer 30

Bar Business Magazine

Gentleman’s Breakfast 1 oz H by HINE Cognac 1 oz Caffe Lolita Coffee Liqueur 2 oz Cold brew coffee ½ oz Maple syrup 2 Dashes black walnut bitters Shake and strain into a glass over ice.

Top with bitters and cream.

Garnish with espresso dust Evan Charest, The Patina Group, Los Angeles, CA

Shrimp, Killer Cafe, and Hamburger Hamlet, the cocktail boom dictates brunch classics like the mimosa have to “be on point.” But as he sees it, the expansion of brunch menus invites the creation of new recipes with fresh fruit and “Tiki” influences. So he recommends balancing a menu with several cocktails that don’t go “full octane.”

“A good, spicy bloody mary helps with night-before hangovers, so ours is customizable to the guest’s specific spice level,” he explains. “For the Killer Shrimp recipe, we use its signature spice to create a salted rim that’s both spicy and savory. However, some people need a bit of bubbly, which is why we offer our signature bellini and mimosa cocktails.

What differentiates these ‘standard’ brunch cocktails is a house-made white peach cordial in our bellini and a combination of fresh orange juice, house-made orange curaçao, and orange oil in our mimosa.”

Seger expresses that the bright acidity of citrus in cocktails helps cut through the richness of many brunch dishes.

House-made pickles set bloody marys apart as well as “connect the dots between food and drink” at the Tuck

July 2017 barbizmag.com

Top: Shutterstock/ Bobex-73, Bottom: Marcella Thompkins, Shutterstock/ Lepas.

Brunch

Brunch Room and City Perch. When it comes to liquors, he likes to steer towards spirits with natural acidity such as tequila, mezcal, applejack, sparkling wine, and pisco, which he says open the appetite.

Brown spirits are a bit heavy and not as stimulating at brunch, when customers want to remain alert.

Del Frisco’s, meanwhile, points out that as brunch only occurs twice a week, it is important to use ingredients included in other cocktail programs so product is not wasted from week to week.

Although daytime drink recipes are often less complex, and average people can often prepare them at home, Charest points out that on-premise brunch cocktails often require more effort, skill, and preparation.

“Every restaurant offers bloody marys and mimosas, so it has become expected that if you serve brunch, the minimum you should be offering are those drinks,” he says. “One pitfall of creating brunch cocktails is treating them like they are a lesser component of a bar program. The quality and commitment to these kinds of drinks needs to be the same as pre-dinner cocktails. One should also be sure that cocktail pairings should enhance foods rather than distract.”

Swifka believes that customers during the brunch hour are less interested in cocktail complexity and more in refreshment and staying alert. “I keep things simple,” he states. “I like sticking with riffs on classics [that are] mostly light and refreshing with some lower ABV drinks.”

“I have used agar to clarify bloody marys and remove the weight of the cocktail while still allowing the fullbodied flavor to remain intact,” Wallace says. “Tomatillo-based white bloody marys are also quite popular, delivering an even lighter experience. Cocktails that adapt ideas from aperitifs and digestifs are packed with flavor and either prep your appetite or settle the stomach after a heavy meal.

Constructing a Spritz tends to be the most effective avenue to deliver the robust flavor profiles of both types.”

Wallace also suggests keeping the number of drink selections light, as an extensive brunch cocktail program barbizmag.com

requires planning beyond creating and testing recipes. This may involve intensive training of staff, higher labor costs, and monitoring pour costs. He recommends developing pitcher options for groups, as they can be profitable at times where guests are less likely to order multiple drinks.

David Ficklen, Vice President of Operations of Pink Taco restaurants (headquartered in Los Angeles), notes that while its “Bloody Maria” is a population adaptation, margaritas play as big a role on the brunch menu as they do for lunch and dinner. He adds paying attention to customer requests and general brunch trends has helped the bar team reconcile a push towards creativity with flavor profiles and alcohol levels appropriate for daytime.

“Customers demanding variety beyond the traditional brunch dishes and flavor profiles pushed us to [create] things that would pair with our brunch items,” he says. “This involved creating cocktails that had a bit more of a savory element to them to balance out the sweeter food items, as well as others that were on the lighter side and citrus driven. Though we keep the framework of our main bar program available at all times, we have a dedicated brunch menu that highlights specific things we’ve created to be compatible with our brunch food items.”

In contrast to other restaurants that build upon what works in cocktails, Ficklen has taken a few risks with some original cocktails, and it’s what has drawn customers to its brunch. “Our Avocado Chili Margarita is an example of this, as it echoes the way we approach creating new food dishes. It plays off our margarita tradition, but also represents our intention to think outside the box in bringing cocktail elements together.”

Wake-up calls Restaurant-bars are also using brunch as a hook for a variety of creative on-premise promotions. The Abbey in West Hollywood, California, features $15 bottomless mimosas and a free drag show at 1:00 pm on Saturdays featuring celebrity performers. Napa Valley Grille in nearby Westwood recreates a wine country experience in the city with its

Fruity Pebbles 1 oz Stillhouse Peach Tea Whiskey ½ oz Berry liqueur 1 oz Vanilla syrup 1 oz Raspberry syrup 2 Dashes of cherry bitters 2 Dashes of plum bitters 6 oz Milk 5 oz Side of Fruity Pebbles cereal Combine whiskey, syrups, milk, and bitters into a mixing glass over ice. Stir ingredients for 15 seconds. Strain into a small canning jar. Serve cereal in a clean 6 oz glass with milk on the side.

JR Reyna, General Manager, City Council Restaurant & Bar, Dallas, TX

Rosé All Day ½ oz Simple syrup ½ oz Lemon juice 2 oz Tequila blanco of choice ¾ oz Rosé wine 5 Raspberries Lemon zest, to taste

Place simple syrup, raspberries, and lemon juice in a shaker. Muddle 6-8 times, until the raspberries are mashed thoroughly. Top with tequila and wine.

Add one scoop of crushed ice and shake vigorously for 15 seconds. Double strain into double rocks class with single cube. Garnish with single raspberry skewer and lemon zest.

Bottlefish in Brentwood, Los Angeles, CA

Weekend Cure 2 oz Bourbon 2 oz Cold brew concentrate 2 oz Almond milk ½ oz Simple syrup

Place all ingredients in a shaker over ice. Stir for 15 seconds. Fill a Collins glass with ice. Pour cocktail over ice.

Serve with a large straw.

Bottlefish in Brentwood, Los Angeles, CA

July 2017

Bar Business Magazine

31

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Brunch

KS Mimosa ½ oz House-made curacao 2 oz Orange juice 4 oz Champagne Orange peel

Short shake with ice. Strain into champagne flute. Top up with champagne.

Garnish with peel.

Marcos Teller, Los Angeles, CA, developed for Killer Shrimp and Killer Café restaurants.

spark conversation.

And what would brunch be without coffee? Bar Director Alex Barbatsis is serving up his “Breakfast Negroni” for brunch at Cafe Birdie, while Charest is reinventing coffee with his Gentlemen’s Breakfast (cognac-spiked coffee cocktail with a touch of cream) for Ray’s & Stark Bar at the Los Angeles County Museum.

“I love working with cold brew as it gives the purest expression of the coffee and won’t water down the cocktail or caffeine,” notes Charest.

“The black walnut bitters gives a nice robust nut flavor that really brings the drink together.”

Simeon Humphreys, beverage manager at Stephen Starr’s Steak 954 in Ft. Lauderdale, Florida recently added six decidedly non-traditional brunch cocktails to the menu that integrate everything from cold brew coffee mixers and coconut water ice cubes to a Japanese-inspired drink, and the menu offers something to impress every spirit lover.

Shutterstock/ Lepas.

En Fuego program, showcasing artisanal products and seasonal ingredients from the area.

While many bartenders point to the use of fresh fruit in response to growing numbers of health-conscious customers, Viviane Restaurant at the Avalon Hotel Beverly Hills responded by launching a combination brunch-wellness program where celebrity fitness professional Kit Rich leads a pilates class immediately followed by a three-course “Kitapproved” brunch.

Even though Salt’s Cure is known for its hearty meats and European-inspired plates, Swifka’s Vacation Station taps into the wellness detox vs. “retox” trend of cocktails that can be created virgin or without alcohol.

Other promotions have a bit of a nostalgic twist, turning childhood favorites into indulgent adult treats.

Enter the “cereal cocktail” with bartenders across the US spiking cereal milk and infusing cereals for creamy, dessert-y combinations that

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July 2017

Bar Business Magazine

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Brunch

Apple Jacks

KS Mojito

The Charlatan

1½ oz Stillhouse Apple Crisp Whiskey 3 Dashes Bar Keep Apple Bitters 1 oz Vanilla syrup 6 oz Milk 5 oz Side of Apple Jacks cereal

2 oz Atlantico Platino Rum ¾ oz Simple syrup (1:1) 1 oz Lime juice 1 Brown sugar cube 6-8 Mint leaves Dash of bitters of choice

1½ oz Lillet Rose ¾ oz Fresh grapefruit juice ¼ oz Simple syrup ¼ oz Yellow chartruse ½ oz Prosecco

Combine whiskey and liquid ingredients in a shaker. Pour into a tall glass.

Serve with cereal on the side.

JR Reyna, General Manager, City Council Restaurant & Bar, Dallas, TX

Muddle mint and sugar. Build in a Collins glass with liquids and crushed ice.

Swizzle to incorporate bitters. Garnish with a mint sprig.

Place all ingredients in a shaker.

Top with ice. Briefly stir. Strain into a chilled martini glass. Top with prosecco and garnish with a grapefruit twist.

Bottlefish in Brentwood, Los Angeles, CA

From Left to Right: Shutterstock/ Pamela D. Maxwell, Shutterstock/ akepong srichaichana, Shutterstock/ Lepas.

Marcos Teller, Los Angeles, CA, developed for Killer Shrimp and Killer Café restaurants.

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July 2017 barbizmag.com

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ALL DIRECTV OFFERS REQUIRE 24-MO. TV AGREEMENT. EARLY CANCELLATION FEE OF $40/MO. FOR EACH MONTH REMAINING ON AGMT. ADD’L FEES APPLY. New approved commercial customers only. Credit card req’d (except MA & PA). Pricing based on Estimated Viewing Occupancy (EVO) for select packages. Regional Sports fee applies in certain markets.

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NFL SUNDAY TICKET/COMMERCIAL XTRA PACK OFFER: To receive COMMERCIAL XTRA PACK at the $85.99/mo. promo rate for 24 mos., new commercial customers must subscribe to two consecutive seasons (2017 & 2018) of NFL SUNDAY TICKET programming (pricing based on FCO) with 24-mo. agmt. After 24 mos., then-prevailing-monthly rates apply (currently $151.49/mo. for COMMERCIAL XTRA PACK) unless canceled or changed by customer prior to end of 24 mos. Base package prevailing rate will apply if NFL SUNDAY TICKET subscription is canceled. LIMIT ONE NFL SUNDAY TICKET OFFER PER SUBCRIPTION AND NOT STACKABLE WITH OTHER OFFERS. Regional Sports Network fee of up to $24.99/mo. applies in certain markets. Regional Sports Network fees are updated biannually based on the presence of Regional Sports Networks and/or Collegiate-in-Market programming in applicable ZIP codes. ABP enrollment is optional. ABP OFFER: New customers who subscribe to BUSINESS SELECT PACK or above with 24-mo. agmt and enroll in Auto Bill Pay will receive $5/mo. bill credit for 24 mos. starting in the 2nd mo. Aft er 24 mos., the credit will end and services will automatically continue at the then-prevailing rate. NFL SUNDAY TICKET subscription will automatically continue in 2018 and each season thereaft er unless customer calls 1-866-945-9940 to cancel prior to start of season. Subscription cannot be canceled (in part or in whole) aft er the start of the season and subscription fee cannot be refunded. Commercial locations require an appropriate licensee agreement. SONICTAP MUSIC CHANNELS OFFER: Aft er 3 mos., then-prevailing rate for SonicTap Music Channels (currently $37.99/mo.) applies unless canceled or changed by customer prior to end of the promotional period. HARDWARE OFFER: Programming agreement, as defi ned by customer’s commercial programming rate card, required. Off er available to new commercial customers in commercial structures no more than three stories high. No single-family residences allowed. Up to four HD Receivers included per commercial location. Make and model of system at DIRECTV’s sole discretion. Off er void where prohibited or restricted. DIRECTV SERVICE TERMS: Subject to terms of DIRECTV Commercial Customer Agreement. Must maintain a minimum base TV package and Auto Bill Pay at point of sale. Additional Fees and Terms: Regional Sports Network fee of up to $24.99/mo. applies in certain markets for COMMERCIAL CHOICE PLUS and COMMERCIAL XTRA PACK. Regional Sports Network fees are updated biannually based on the presence of Regional Sports Networks and/or Collegiate in-Market programming in applicable ZIP codes. Receiver fees of $15/mo. apply for each receiver for BUSINESS SELECT PACK, COMMERCIAL ENTERTAINMENT PACK and COMMERCIAL XTRA PACK. $19.95 Handling and Delivery fee may apply. Taxes not included. Programming, pricing, terms and conditions subject to change at any time. INSTALLATION: Standard commercial installation included for BUSINESS SELECT PACK and above customers. Complex/custom installation extra. Applicable use tax adjustment may apply on retail value of installation. Visit directv.com/legal or call for details. To access HD programming, HD equipment required. Number of HD channels based on package selection. All DIRECTV Receivers must be continuously connected to the same land-based phone line or the Internet. MLB: Getty Image. NFL: AP Images. NFL, the NFL Shield design and the NFL SUNDAY TICKET name and logo are registered trademarks of the NFL and its affi liates. NFL team names and uniform designs are registered trademarks of the teams indicated. ©2017 AT&T Intellectual Property. All Rights Reserved. AT&T, Globe logo, DIRECTV, and all other DIRECTV marks contained herein are trademarks of AT&T Intellectual Property and/or AT&T affi liated companies. All other marks are the property of their respective owners.

Summer cocktails

.75 oz. Kaffir lime infused Bombay Sapphire Gin .75 oz. Limoncello .75 oz. Plum-infused sake .75 oz. Fresh lime .25 ml Jasmine syrup 3 drops Lavender tincture

Combine all your ingredients in a shaker with ice and shake vigorously. Double strain and garnish with a sprig of lavender.

Giorgio Tosato, Bar Manager at Maze by Gordon Ramsay, London, England

Casual Hello 1 oz. Fords Gin 1 oz. Sauvignon Blanc 1 oz. Pineapple hibiscus cordial .75 oz. Fresh lemon juice 1 Bar spoon of absinthe Top with Soda

Combine all the ingredients apart from the soda in a Boston shaker and shake well.

Fine strain over fresh ice in a Collins glass and top with soda. Garnish with one pineapple leaf, two lemon wheels, three sprigs of mint, one Luxardo cherry, and an edible orchid flower.

Daniel Condliffe, Lead Mixologist at Kimpton Solamar Hotel, San Diego, CA

Boxing Monkey 1.5 oz Malahat Spirits Co. Ginger Rum 1 oz Pineapple juice .75 oz Giffard Banana Liqueur .5 oz Honey syrup .5 oz Lime 3 Dashes Angostura bitters Combine all ingredients into a Boston shaker with ice and shake. Strain into a rocks glass filled with ice and garnish with a lime wedge.

David Tye, Director of Beverage at Crab Hut, San Diego, CA

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Bar Business Magazine

Invite customers to sit back and unwind with these summer cocktails.

P

By Jeremy LeBlanc

oolside sippers and barbeque favorites are on the menu, and we’re craving modern sweet and savory concoctions. We’ve put together an amazing collection of drink recipes that will not only be the hit at the bars, but also in your own backyard.

Longer days and warmer weather have sprouted fantastic ingredients out of the ground and into an early summertime harvest. Berries haven’t been sweeter and fresh herbs like mint, basil, cilantro, and sage have inspired many for a marvelous summertime menu.

“I have to say the first thing that comes to mind about summertime is brightness and a connection to things that are flourishing in nature and growing in the sun,” says Founder of Top Hat Provisions Shane Mcknight. “We love creating cocktails that our guests and readers identify with and remember and talk to each other about. Seasonality has a universal relevance that we all understand and appreciate and is often a common ground that brings us together. The whole point of making and sharing good cocktails is to bring people together.”

Daniel Condliffe, Lead Bartender at Kimpton Hotel Solamar in San Diego, says summertime cocktail menus should embrace light, crisp, and refreshing flavors that use lots of citrus and bright fruits. “Summer Tiki and spirits like gin and vodka are so versatile and great for mixing, but I think it’s important to not shy away from the obscure stuff too,” he says. “I get excited when I see a bartender’s approach to something different like a Brandy or Amaro.”

We spoke with professional mixologists from London to New York City to California, and one thing they all agree on is that summertime menus should be using quality mixers and local fresh ingredients to bring out the flavors the season has to offer.

Jeremy LeBlanc designs cocktail menus and consults for bars internationally. He has published three craft cocktail books and is trained and certified by Academia Mexicana del Tequila. He is president of TIN PLAY Precision Pour Flair Tins, LLC.

July 2017 barbizmag.com

Photo: Shutterstock/ Patramansky Oleg.

Yellow Bird

Feature Name

summertime

Seasonal Cocktails:

sipping

barbizmag.com

July 2017

Bar Business Magazine

37

SUMMER COCKTAILS

It’s Not a Mirage 2 oz. Cardinal Gin 1 tsp Blue agave syrup 1/4 oz. Aloe vera juice 3 Leaves of Thai basil 3 Slices of cucumber 1 oz. Soda water In a bar tin, muddle agave, aloe, basil, and cucumber. Combine gin and shake well for a count of twenty. Strain and pour over a tumbler full of ice, top with soda, and garnish with a basil leaf.

Christine Dionese and Jeremy LeBlanc, Authors of The Best Craft Cocktails & Bartending with Flair

Dahlia Photo: Shannon Sturgis.

Queen Bee

Indian Summer

2 oz Tanqueray 10 Gin .25 oz Green Chartreuse 1 oz Fresh lemon juice .5 oz Local honey syrup (2 x 1) 1 tsp of Organic white granulated sugar Add all ingredients to a blender and blend dry for approximately 15 seconds. Then add ice and blend again for about 20 seconds.

Garnish with a cucumber ribbon wrapped around a few leaves of basil.

Chris Cardone, Owner of Continuous Beverage Solutions & Bartender at Restaurant I Sodi, New York City

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1 oz. Ketel One Vodka 1 oz. Plantation Pineapple Rum 1 oz. Top Hat Ginger Beer concentrate .25 oz. Honey simple .5 oz. Lemon juice 2 Dashes of Tiki Bitters Pinch of bee pollen Splash of strong chilled chamomile tea

2 oz. Silver Tequila 1 oz. Tamarind fruit puree .5 oz. Triple Sec .5 oz. Fresh grapefruit juice 1/2 oz Fresh lime Combine all ingredients into cocktail shaker with ice cubes and three lime wedges, shake well. Strain in rocks glass over fresh ice and garnish with chard grapefruit wheel.

The Urban Mixologist Bruce “Blue” Rivera, GM and Mixologist at Travesias Latin Fusion Café, Bronx, NY

Add vodka, rum, ginger beer, honey, and lemon juice in a cocktail shaker with ice and shake for one second. Strain over fresh ice and add two dashes of bitters and a pinch of bee pollen. Top it off with chamomile tea.

Shane McKnight, Founder of Top Hat Provisions & National Beverage Director at Best Beverage Catering

July 2017 barbizmag.com

Inventory

New Zealand Whisky Comes Stateside

No Need for Ice Cubes with Beyond Zero

Anchor Distilling Company is The New Zealand Whisky Collection’s exclusive U.S. importer. The New Zealand Whisky Collection started in 2010 when founder Greg Ramsay discovered and purchased hundreds of barrels of cask-strength whiskies that had been distilled in the world’s most southern distillery in Dunedin, by Canada’s Seagram’s. The distillery had been mothballed at the end of the 20th century, but Ramsay saw the potential for the complex range of flavors among the quietly maturing barrels. The stock is continuing its maturation in a seaside bondstore in Oamaru on the eastern coast of New Zealand. Anchor will import four expressions from the Collection, each in 375 ml bottles: Dunedin Doublewood 16 Year Old, High Wheeler 21 Year Old Single Grain, Oamaruvian 16 Year Old Cask Strength Double Wood, and South Island 25 Year Old Single Malt. The award-winning range of malt whiskies will arrive in the U.S. market later this year.

Beyond Zero Inc. offers the industry’s first frozen liquor ice system. Comprised of an ice maker and a specialized storage freezer to hold liquor ice, the Beyond Zero Ice System is capable of automatically freezing pure liquor, wine, or mixed cocktails into ice in a matter of just minutes.

The ice maker also offers other creative cocktail possibilities such as combining more than one liquor together in ice, making ice in different colors, or providing drinks that get stronger – not weaker - as the ice melts. “We’re putting the liquor ‘in the rocks’ rather than ‘on the rocks,’” said Beyond Zero Founder and Inventor Jason Sherman. Together as a system, the Beyond Zero Ice Maker and Storage Freezer are plug-in appliances that don’t require any refillable chemical or gas expense. Once frozen by the ice maker, the liquor ice may be stored until served in the specialized Beyond Zero Storage Freezer. The liquor ice storage freezer also gives users the ability of freezing alcohol into custom shapes and sizes using various ice molds. The ice maker and storage freezer are available for pre-order and manufactured units are expected to ship early August 2017.

The New Zealand Whisky Collection

Beyond Zero Liquor Ice Maker

bzice.com

anchordistilling.com

New in Commercial Wine Storage

VinoTemp’s Private Reserve Series 300-Bottle Commercial Wine Cooler Vinotemp® offers its industry-first Private Reserve Series 300-Bottle Commercial Wine Cooler. The first of its kind to feature patent-pending adjustable wine racks and unique interior lighting, the wine cooler is front vented and designed for built-in or freestanding installation. The new Vinotemp Private Reserve Series 300-Bottle Commercial Wine Cooler is easy to install, making it simple for locations to add proper storage for up to 25 cases of wine. The new cooler also features vibration-damping design to better protect its contents and is engineered for low energy consumption and low noise. Users choose from three different LED lighting options – Soft White, Amber, and Vinotemp BioBlu™, which helps reduce the growth of bacteria and mold. Sturdy, stylish racking cradles bottles so the labels of the wine stored are front facing, adding to the cooler’s visual appeal. A 23-degree temperature range (41-64 degrees F) allows users to select a proper, customized storage and serving temperature for light or dark wines. vinotemp.com

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July 2017 barbizmag.com

Inventory

Vodka With a Fresh Watermelon Taste Seagram’s Juicy Watermelon-Flavored Vodka

Things Are About to Get Loco Captain Morgan LocoNut

Seagram’s Vodka announces the launch of watermelonflavored vodka—a refreshing, aromatic addition to this American-made vodka’s award-winning portfolio.

Seagram’s Vodka is five-times distilled and produced with high-quality American grain to ensure a clean, extra smooth taste and no burn.

Seagram’s is capitalizing on the popularity of the fruit flavor trend with the launch of the watermelon flavor just in time for summer sipping and cocktail mixing. This sweet and juicy watermelon flavor is highly mixable and is sure to create an exceptional cocktail.

Seagram’s Juicy Watermelon Flavored Vodka is now available nationwide. At 35% ABV, the suggested retail price is $10.99 per 750ml bottle.

Coconut lovers, listen up! This summer, Captain Morgan is turning coconuts into a delicious new shot. Captain Morgan LocoNut comes in a coconut-shaped bottle and is a shot made with spice, Caribbean rum, coconut liqueur, and natural flavors— plus it’s gluten-free! LocoNut is 40 proof, 20% alcohol by volume, and has a suggested retail price of $14.99 for a 750 ml bottle. LocoNut is best enjoyed as a chilled shot, but it can also be served in a tropical cocktail or mixed shot. us.captainmorgan.com

SeagramsVodka.com

Featured

PRODUCT

Just in Time for Summer, a New Frozen Slush Machine

Gold Medal 2 Bowl Frozen Drink/Slush Machine Gold Medal introduces its new 2 Bowl Frozen Drink/Slush Machine (Item #1111). The sleek and modern design is complete with colorful, eye-catching graphics, allowing it to complement any setting. The performance is equally as impressive with a number of beneficial features. The Frusheez_Tote_SignFastfreeze compressor has a pressure switch, which allows for longer mechanical life. The improved rear seal lowers the risk of any leakage. The new handle is designed for durability, and the push or pull to vend design is of particular importance.

New, larger drip trays aid in keeping the surrounding surface clean. Clear lids come as the standard option but a model with lighted lids is also available. The machine is recommended for use with Frusheez® Mixes.

800/543-0862; gmpopcorn.com

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July 2017

Bar Business Magazine

41

As demonstrated at the Nightclub and Bar Show by Tobin Ellis.

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

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

Tobin Ellis

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

Ad Index

Company

39 2touchpos xenios 7 Audio Everywhere

Contact

Inventory COMPANIES

2touchpos.com

Beyond zero bzice.com

audioeverywhere.com

18 Chargique

chargique.com

20 Davo technologies

davotechnologies.com

35 Directv

directv.com

5 floh vodka 13 harbortouch corp

flohvodka.com harbortouch.com

C2 taffer virtual Training

taffervt.com

34 Liquid ice

liquidiceenergy.com

27 newell (rubbermaid)

newellrubbermaid.com

3 PARTENDER

Captain Morgan LocoNut us.captainmorgan.com Gold Medal gmpopcorn.com New Zealand whisky anchordistilling.com Seagram’s vodka SeagramsVodka.com Vinotemp vinotemp.com

partender.com

42 PERLICK

perlick.com

C4 rumchata

rumchata.com

C3 sound stage

soundstagesystems.com

23 sparktacular

sparktacular.com

24 STAFFED UP

staffedup.com

25 steadyserv tech

steadyserv.com

32 terraslate menus

terraslate.com

21 touchtunes

touchtunes.com

33 turbotap usa

turbotapusa.com

9 ultimate bars

ultimatebars.com

Visit

@BarBizMag

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

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43

Q&A

with China Morbosa

1

Tell me about The Eveleigh.

The two owners are both Australian, and they named it The Eveleigh because that area in Australia was a really poor, dangerous area. They started a farmer’s market there, and it completely revitalized the area. So the idea of naming it The Eveleigh here was that we’re focusing on something that would strengthen the community but that was also really focused on farm to table; fresh, local ingredients; and seasonal menus. We even have an herb garden that we use at the back of the restaurant.

2

What are some of the ways The Eveleigh reduces waste?

We reuse a lot of different materials.

We don’t have water bottles. We have a water filtration system that we use, and we refill recycled vodka bottles. Also California itself has been in a drought. So at nighttime we don’t burn any of the ice; we actually take the ice and put it outside. It’s about being more conscious and not overusing everything.

Bar Manager of The Eveleigh (West Hollywood, California)

O

ver the next two issues, our Q&As will focus on bartenders who make the most of their ingredients in an effort to reduce waste. In this first installment, we talk with China Morbosa. Morbosa comes from a family of farmers and horticulturists who traveled around New Mexico doing migrant farm work, so fresh ingredients and a mindfulness about what she uses and how she uses it comes naturally. She’s also very attuned to the way liquor companies treat their employees, the farmers they work with, and how their product and processes affect the environment. “I spent a long time researching the alcohol that we have here,” says Morbosa.

“At the end of the day, most of those products are the besttasting products that you have on the market even though they might not have a huge brand behind them.”

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3

What are some of the ways you use ingredients that would otherwise be discarded?

It’s hard to use everything, obviously, but there are some things that people usually would discard that you can take and do incredible things with. We use all of our peeling fruits and then juice them the next day instead of throwing them out. I’ve been into making different shrubs with things that wouldn’t normally be used, like unripe fruit. (Note: Shrub is a syrup made out of fruit and vinegar.) We make all of our own syrups, tonics, shrubs, everything.

4

the beer in the tepache, I will usually take the runoff from the draft to diffuse that with the fermented pineapple because it gives it a little bit more of a funky flavor and also because it’s something that you usually just pour down the drain.

5

What are the challenges in running a bar program focused on reduced waste and fresh ingredients?

I’m very fortunate to have bartenders that I work with that are very into what they’re doing, and they’re very passionate about bartending and spirits. The biggest challenge is that there’s just never enough time in the day to do everything. Between trying to explore new flavors and new alcohols, and also educating everyone about them, it’s a neverending job. But you also get some of the best cocktails I’ve ever had anywhere, so we take a lot of pride in what we do.

6

Any advice for bar managers looking to be mindful of waste?

You basically have to start from the bottom up. See how much you use of something so you’re not making too much of it. Make an effort to not over-juice things, to not over-order things, to not make syrups that will go bad, etc. Recycle as much as you can—bottles, containers— because that’s a huge amount of waste that goes through bars. Try to not buy things that are used once and thrown away. Having a soda gun is amazing compared to using a bunch of bottles and cans. It’s about little mindfulness things.

Tell me about your Tepache.

Tepache is a peasant drink in Oaxaca, Mexico. One of our bar staff is from Oaxaca, so we started using his old family recipe to start making our own tepache. It’s funky, it has this really amazing fermented flavor to it.

Basically you take pineapple—the rinds and the whole thing—and ferment it with piloncillo, which is a cane sugar, and then add some different ingredients for flavoring. We finish it off with some beer at the end. For

For Morbosa’s Zaragoza Street cocktail recipe, visit barbizmag.com.

July 2017 barbizmag.com

e l b u Do r u o Y y e n o M TURN A $ 5 Cup of Coffee into $ 10

BY OFFERING IT WITH RUMCHATA. BEAUTIFUL RUMCHATA BRANDED CERAMIC CREAMER CUPS ARE AVAILABLE NOW! ASK YOUR DISTRIBUTOR!

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