June 2014 Bar Business by Bar Business Magazine

Quite a Pair:

Donâ&#x20AC;&#x2122;t be afraid to pair spicy foods with beer, wine or booze to boost sales.

The How-To Publication

BAR BUSINE$$ POINTS OF PRIDE June 2014

M A G A Z I N E

A vodka giant talks about support, strategy, quality... and the Bloody Mary.

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BAR BUSINE$$

On Tap JUNE 2014

CONTENTS

10 LIQUID ORIGINS HOW TO

ROLL CREDITS

PAIR UP

COMP CHOMP

Today there are more options than ever for bar owners who need to borrow cash or get a new line of credit to keep business flowing.

Upselling spirits, wine and beer by pairing it with food — even spicy food — can help boost sales and profits, if you’re willing to try.

Worker’s comp costs can take a bite out of your bottom line if you let them, but we have some thoughts on how to curb those costs.

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June 2014 Bar Business Magazine

On Tap

BAR BUSINE$$ Features 28 OH SHERRY

Departments

4 BAR ROOM DRAWL

40 BIG SIX

6 BOOZE NEWS

What makes a dive bar a dive? We visit one such establishment in Los Angeles to find out, via a little history lesson from Power House.

Perlick launches sanitary beer and wine faucet; RumChata supports Lone Survivor Foundation; Arooga’s is in with Mohegan Tribe; Plug in & Pour is pretty simple.

10 LIQUID ASSETS When you think of vodka, you think of Absolut, and this market giant has a great story to tell about quality, community, and cocktailing.

14 TUNING UP On-premise entertainment options centered around the television come in many shapes and forms.

Only the finest of spirits deserve a Steve Perry pun, and Sherry is one of them, as we look at the trending nature of this unique beverage.

34 FEAR NO BEER Bar owners talk about the appeal of having great craft beer on-premise; plus we survey a few bars across America who do it well.

44 INVENTORY 46 HOLIDAY HAPPENINGS 48 OWNING UP The one place in your bar customers are guaranteed to be every night? The bathroom. We’ll tell you how to keep it clean.

“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 1172, Skokie, IL 60076-8172. Instructional information in this magazine should only be performed by skilled crafts people with the proper equipment. The publisher and authors of information provided herein advise all reader to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein. All rights reserved. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 1172, Skokie, IL 60076-8172.

Bar Business Magazine June 2014

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If your bar needs it, Staples now has it. From glassware and mixing equipment to cash registers, invoices and more, Staples has you covered. Plus, Staples Rewards速 members enjoy free shipping. For easy one-stop shopping and to see the full assortment, visit staples.com/restaurant today.

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Bar Room Drawl By CHRIS YTUARTE EDITOR-IN-CHIEF

Booze and Business "I think everyone should go to college and get a degree and then spend six months as a bartender and six months as a cabdriver. Then they would really be educated.” — Al McGuire

t can, at times, seem like an odd dichotomy, this notion of mixing booze and business to make a living. One is a mindnumbing, desensitizing agent that slows our r e f le x e s a nd makes us act irrationally. The other is booze. But seriously, folks… As anyone in this industry should strive to do, we here at Bar Business Magazine always try to maintain a balance between the two — booze and business — in our coverage. Running a nightlife establishment is never as simple as some might think; you don’t just open the doors and start selling booze. There are thousands of little nuances to this game, and we try to keep you up to speed on all of them. With this particular issue, we have cultivated a healthy mix of booze and business — a blended cocktail, if you will, of number crunching, fine print, and fiscal fortitude paired with spirits, mixology, and good old fashioned beer. Throw in a dash of on-premise entertainment and a dive bar tutorial, and we have here what all good bartenders aim for: balance. Up front, we look at how certain providers are expanding the horizons of bar room entertainment; then we get 4

Bar Business Magazine June 2014

into some financial figures with a “How To” article on raising new capital and credit, and another on harnessing those potentially painful workers’ compensation claims (and costs). Easing away from the business end of the issue, we find two great features on spirits from contributing writer Elyse Glickman, who examines the swelling growth of Sherry consumption on-premise and the ways American bar owners can cash in on this European trend. Plus, we revisit our old friend, beer, and look at several bars in the U.S. who are successfully embracing the craft craze in their venues. Finally, our Liquid Assets column follows the fascinating story of Absolut vodka. While most know this brand by name, many will now know the story behind it, as this market giant focuses on its history of community activism, quality production, and crafted cocktail creation — not to mention a nationwide hunt for the best Bloody Mary in America. All this fancy talk of cash, credit, and craft cocktails may leave you wondering what ever happened to the basics of the bar business: a stool, a brass rail, a bottle of whiskey, and a gruff bartender. If that’s the case, look no further than our Big Six column, where the pure virtues of the dive bar are extolled at one of LA’s finest examples. Because sometimes we need to be reminded that when it comes down to it, we’re talking about the bare essentials of this industry: booze and business.

BAR BUSINE$$ MAGAZINE

June 2014 Vol. 7, No. 6 Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004 EXECUTIVE OFFICES

President Arthur J. McGinnis, Jr. Publisher Arthur J. Sutley 212-620-7200; fax: 212-633-1863 asutley@sbpub.com EDITORIAL

Editor-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 CIRCULATION

Circulation Director Maureen Cooney mcooney@sbpub.com ADVERTISING SALES

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

800-895-4389 Bar Business Magazine is published monthly. All rights reserved. Nothing herein may be reproduced in whole or in part without written permission of the publisher. To Purchase PDF files of covers, layouts or hard copy reprints, please call Art Sutley at 212-620-7247 or email asutley@sbpub.com.

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Booze News PERLICK Launches The World’s Most Sanitary Beer And Wine Faucet

erlick, a leader in total package bar equipment and beverage dispensing systems, recently announced the launch of its 630SS Forward Sealing Beer and Wine Faucet. Featuring a revolutionary ball and floating front seal design that prevents beverages from being exposed to air—while preventing the growth of mold and bacteria in the faucet body—Perlick’s newest faucet is the world’s most sanitary option. “For nearly a century Perlick has been dedicated to providing operators with high quality products that increase their businesses’ profitability while saving time,” states Vice President of Sales for Perlick’s commercial products, Jim Koelbl. “Perlick’s new 630SS Faucet is a must for operators because in addition to perfect pours, it also eliminates the risk of mold and bacteria growth in the faucet body, which is common in conventional rear sealing faucets. And, because there are fewer internal parts, it can be cleaned in place which saves time and money.” Perlick’s innovative 630SS Forward Sealing Beer and Wine Faucet was engineered with an innovative ball and floating O-ring design. This unique design eliminates the need for a valve shaft; thus, ensuring beverages are never exposed to air, the handle lever does not stick, and that the buildup of mold and bacteria in the faucet body is eliminated. 6

Bar Business Magazine June 2014

Additional features of Perlick’s new 630SS Forward Sealing Beer and Wine Faucet include: Every part that comes in contact with beverages is made from 304 sanitary stainless steel, protecting the fragile flavors of wine and craft beer. A micro-finished interior produces a smooth flow with less foaming, ensuring a perfect pour each time. The spout angle is more vertical, resulting in no flat areas for beverages to collect while providing a better pour and efficient draining. The faucet can be cleaned in place – saving time and money. A Floating Front Seat features a contoured profile to provide enhanced surface contact for a positive seal. Fewer internal parts for better reliability and fewer service calls. Fits all standard North American shanks. Family owned since 1917, Perlick’s award-winning commercial product lines have maximized the profitability of the world’s finest restaurants, bars, stadiums, hotels and resorts. As a Milwaukee, Wisconsin-based manufacturer, Perlick is dedicated to providing innovative, customizable food and beverage storage and serving solutions. To learn more about Perlick’s 630SS Forward Sealing Beer and Wine Faucet, visit www.perlick.com, and to purchase the new faucet, visit Shop Perlick at www.perlick.com/store. www.barbizmag.com

RumChata® Supports Lone Survivor Foundation

he Indianapolis 500 set the stage to launch RumChata’s Freedom Bottle program to support the Lone Survivor Foundation. The not-forprofit organization restores, empowers, and renews hope for wounded service members and their families through health, wellness, and therapeutic support. RumChata has produced a limited-time collection of red, white and blue logoed bottles for its awardwinning spirit to be sold between Memorial Day and the Fourth of July. The RumChata Foundation will be donating a portion of

the proceeds from each bottle to the Lone Survivor Foundation. “We are proud to be able to support the Lone Survivor Foundation and their incredibly important work for wounded military members through RumChata’s Freedom Bottle program,” said Tom Maas, RumChata founder and master blender. “We are thrilled to have Andretti Autosport’s help generating awareness for this important program during the Indianapolis 500.” On race day, the James Hinchcliffe #27 Indy car featured RumChata’s

commemorative Freedom Bottle’s red, white, and blue logo while the Marco Andretti #25 Indy car displayed the RumChata logo. As a bonus, if the drivers finished the race in one of the top three positions, RumChata will donate an additional $25K per driver to its Lone Survivor Foundation donation. RumChata race fans also had a chance to join in the donation drive by tweeting during the race with the hashtag #RumChata500. For the latest RumChata mixology recipes, go to www.rumchata.com.

Arooga’s® Grille House & Sports Bar Enters into Franchise Agreement with The Mohegan Tribe Arooga’s is taking its game to New England.

rooga’s Grill House & Sports Bar, the Harrisburg-based award-winning full-service casual restaurant and bar with nine locations in Central Pennsylvania, today announced it has entered into a franchise agreement with The Mohegan Tribe that will nearly triple the brand’s overall footprint. The deal calls for a minimum of 15 restaurants in the New England market over the next five years. “We are excited to announce this agreement with the Mohegan Tribe,” said Keith Swade, Franchise Development for Arooga’s. “They are a world class organization and a leader in the hospitality and gaming industry. We could not ask for a better partner to develop the New England market for Arooga's." Construction on the brand’s first New England area restaurant will occur this summer adjacent to the Mohegan Sun in Uncasville, Connecticut which is one of the world’s most successful casinos, with more than $1.2 billion in annual revenue. “We are thrilled to bring this incredible sports bar concept to the New England area,” said Kevin Brown, Chairman of the Mohegan Tribe. “Arooga’s reputation for being the next great restaurant franchise is well-earned and we are privileged and pleased to have them as an important part of our organization.” www.barbizmag.com

“This is an exciting time for Arooga’s,” said Gary Huether, Jr. president and co-founder of Arooga’s. “Even from our humble beginnings, we knew we were building a world-class sports bar and restaurant that would thrill guests everywhere. We can’t wait to bring the Arooga’s brand to the greater New England area.”

June 2014 Bar Business Magazine

Booze News It’s Simple:

JUST PLUG IN & POUR ANY SMART BAR OWNER hopes to improve their profits on-premise, and one basic way is to sell more product. But with your bartenders already bustling behind the main bar and limited space on your shelves and coolers, pushing popular new craft beers can often require building-out space for new walk-in coolers, tap systems, and draft lines — and that means much money, not to mention space issues. But what if boosting beer sales was as simple as plugging in and pouring? Plug in & Pour is an innovative new beer-dispensing unit designed for use in hotels, bars, restaurants, convenience stores, grocery stores, casinos and any other retail or point of sale environment. Within hours, this attractive, sturdy unit will enable you to start selling fresh beer without going through expensive renovations, downtime and sacrificing valuable existing walk-in cooler space. The Cornerstone Bar & Restaurant in Winnipeg, Manitoba, Canada, recently installed a Plug in & Pour system after opening for business in an existing commercial space that was rather restrictive due to its small size. Not only did the Plug in & Pour unit enable Cornerstone owner Miles Gould to fit a full tap system into a tight space, it also allows him to pour some of the best draft beer in town. “You get the perfect pull every time because the beer is cold, the line is cold and the tap is cold,” Gould told the Winnipeg Sun. 8

Bar Business Magazine June 2014

Indeed, the Plug in & Pour has a self-contained cooling system to keep the beer at the perfect temperature for the perfect pour, and without having to run extensive draft lines all over your bar, every pour is simply better (and cleaner!). Available currently in two models, the system is ideal for quick placement anywhere in a bar or outdoors, and can be permanent or mobile. The smaller 500 Series (54" w x 30" d x 94" h) has a storage capacity of six halfbarrel kegs, 12 torpedoes, or any combination of half barrels, quarter barrels and torpedoes, while the larger 1000 series (96" w x 30" d x 94" h) can hold ten half barrel kegs, 20 torpedoes, or any combination. Both models feature storage doors that allow for easy access to the keg storage area and to a refrigerated, lit display for growler jars and glassware. The system is literally plug-and-go: All it requires is one dedicated 110V outlet. No water connection, no drainage, and no CO2 lines are necessary, as each unit contains a stainless steel sink with a sprayer and a sump pump for disposing water. With a smart, customizable exterior, easy installation, and a proven turnaround time for return on investment, boosting beer sales from anywhere in your venue has never been easier. Learn more about Plug in & Pour at www.pluginandpour.com. www.barbizmag.com

Liquid Assets

BEHIND THE BOOZE In announcing the return of its LGBT bottle this month, ABSOLUT reminds the world that its community activism is just one part of a bigger picture for the vodka giant, which includes cocktail strategies, Bloody Mary madness, and a quality-of-spirit story that all go beyond the big brand name. BY CHRIS YTUARTE

Bar Business Magazine June 2014

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tarting this June, the last six months of 2014 promise to be a busy period for Absolut Vodka, as the industry titan introduces the third iteration of its celebrated LGBT bottle in support of the lesbian, gay, bisexual, and transgender community, while at the same time ramping up three spirit-centric initiatives designed to remind the American consumer that Absolut is much more than just an iconic name and global brand. These are somewhat strange and contradictory days for Absolut. As the industry standard in vodka, this is the company whose successes started most of the spirit trends that other brands follow today; yet that very success, paired with its size and reach, makes Absolut susceptible to upstart boutique spirits calling themselves “craft” while cultivating a consumer perception of corporate ambivalence towards quality. But in reality, Absolut continues to essentially be itself — a single-sourced, highquality vodka that has been at the forefront of inventive and classic mixology since day-one and a pioneer of the kind of social activism that so many new brands tout today. They just do it all on a bigger scale. “When you talk to the trade about what ‘craft’ really means, it’s a term that’s getting thrown around a lot lately,” says Steve Chasen, Director of Trade Marketing at Pernod Ricard, parent company of Absolut. “But when you talk about ingredients and technique and commitment and everything you would use to describe a craft vodka, that is Absolut — we just happen to sell 10 million cases of it.”

show their support for the brand. It was a win-win.” The new bottle is being shipped to target markets in key LGBT communities around the country (New York, San Francisco, Miami, Chicago, Seattle, etc.) and promotional tools will be provided to all participating accounts, including training materials, recipes, and POS pieces. “Absolut has been supportive of the LGBT community virtually since its inception,” say Chasen. “We like to think of it as a really open and inclusive brand. If I was going to draw a parallel to the on-premise business, I’d say we don’t have a door policy — there’s no velvet rope out front and no bouncer. We think there’s room for everybody inside.”

Even after all these years, the Bloody Mary remains the sixth most popular cocktail in the United States.

A GROWING COMMUNITY Going beyond the brand and the big numbers, Absolut is making a slight return to its roots this year. From cocktail contests centered around the classic Bloody Mary and a focus on market-savvy mixology, to its continuing support of the LGBT consumer, quality is a key word for the company right now: quality ingredients, quality cocktails, and quality community service. It’s a reminder to the bar business that the big boys of the spirits world all started from someplace small, and those core values remain key to their sustained success. “We’re really proud of our history with the community and we continue to show support,” says Chasen, “and we think the Pride bottle, in its third iteration, continues to show our support for the bars, owners, and operators in that channel, as well as consumers. And that’s core Absolut DNA, and it’s something that will never stop.” Chasen’s mission with the Absolut LGBT bottle this time around was to combine the fantastic design with a little more functionality than past versions. “The previous ones had a decorative shell around the bottle, so it was almost like a gift pack and didn’t really have a lot of use for the on-premise,” he says. “We would see LGBT bars take the skins off the bottle and put them up on a shelf, and then the bottle itself didn’t really show that support when it was in use. So the parent company in Sweden came up with the idea of wrapping the bottle with a skin so that even when it’s being poured behind the bar, Absolut can show its support for the community and accounts can www.barbizmag.com

June 2014 Bar Business Magazine

Liquid Assets

GOOD AND BLOODY Upholding longstanding traditions is a theme that runs throughout Absolut’s story, from its community activism all the way to its classic cocktails. “We have an ‘always-on’ cocktail strategy, which incorporates some of the classics that Absolut has permission to own — drinks that the brand has been inextricably linked with, like the Bloody Mary,” says Chasen. “Peppar was the first flavor that Absolut introduced in the U.S., and it’s still one of our most popular in the on-premise. The Cosmopolitan was created with Absolut Citron, and there’s a huge trend with the Mule right now. So there are key, ‘always-on’ drinks that we’ll always be pushing and always be supporting in the trade.” In fact, the brand today sponsors a Best Bloody Mary in America competition that seeks entries from all 50 states and the District of Columbia, using Absolut as a base while giving bartenders a chance to get creative. “It’s a drink that has never waned in popularity,” says Chasen. “It’s still the sixth most popular cocktail in America, and I think it plays into a lot of the trends that are going on now. Giving a bar owner or bartender a way to be expressive and collaborate with Absolut on a cocktail to which it has always been linked has been great.” According to Chasen, more than 2,000 accounts participated in the Bloody Mary competition last year, and they expect that number to climb to 5,000 in 2014, including some prominent national chains that will be putting 1,000 accounts into the mix, with each individual location competing as its own bar.

Bar Business Magazine June 2014

QUALITY CONSCIOUS At the end of the day, the quality of the product inside every iconic bottle of Absolut is what keeps the brand on top, and today the company strives to reconnect with the consumer at that most basic of boozy foundations. “For all of Absolut’s history, it had really focused on the brand of Absolut, and that’s how it became the iconic vodka and consumer brand it is today,” says Chasen. “But there’s been a seismic shift in the food and beverage industry over the last decade to become less about the brand and more about the product — where it’s from, who made it, and how it was made; less about the bottle and more about what’s in the bottle. In all fairness, our competitors did a better job of recognizing that trend and exploiting it, and I think for a long time Absolut just stood back and absorbed the punches and didn’t really hit back.” So the brand has come out swinging, and the re-education on quality starts with the bartender. “For the last three years we’ve been doing all sorts of bartender outreach and giving people insight,” Chasen says. “For the last three or four years we did something called Stuga, where we built a Swedish village in a traveling show that went around the country and took bartenders through the land and the water and the wheat, and took them through the production method and gave them a real high-touch experience about what makes Absolut different from other brands out there. And that was incredibly effective. Now we need to amplify that message, so we’re putting it into selling tools and trade advertising and media as well as our very ambassador network, and we’re taking that message to the masses. And everything we do now has to have that quality message behind it. If we don’t have that, consumers are going to look for brands that do.” www.barbizmag.com

THE CLASSICS: Absolut Mule 2 parts Absolut 1 part fresh lime juice Top with ginger beer Build over ice in a highball glass, and garnish with a lime wedge.

Absolut Cosmo 2 parts Absolut Citron 1 part fresh lime juice 1 part orange liqueur 1/2 part cranberry juice Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a orange zest.

KEEPING PACE with the Bloody Mary market, Food Network Chef Anthony Lamas (left) has helped create three new Master of Mixes速 Bloody Mary bases: Classic (obvious), Loaded (featuring tons of fresh garden flavors), and 5 Pepper (with chipotle, ancho, habanero, jalapeno, and red peppers).

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June 2014 Bar Business Magazine

Tuning Up

ARE YOU NOT ENTERTAINED? A/V options for on-premise entertainment abound, and whether you’re delivering music videos, gaming platforms, or a little bit of everything, the changing ways in which consumers engage with this technology are the real keys to your success.

f you put a quarter in the jukebox and play some Bob Dylan, he’ll tell you, “The times they are a changin’.” Because nobody puts a quarter in jukeboxes anymore, and that’s exactly his point. On-premise entertainment is in flux, moving in directions dictated almost exclusively by the manner in which customers demand to be entertained. Personal electronic devices challenge the traditional delivery methods for bar room fun, while the death of the music video has left a void where imagery and audio once came together with generation-defining results.

Bar Business Magazine June 2014

“We’ve heard from a lot of bar owners that they’re not happy about the fact that people come in, take out their phone, and make it a very individual experience,” says Vlad Edelman, Chief Development Officer at NTN Buzztime. “Going out, after all, is about being social. So if your place depends on customers being social and creating that vibe and connecting, you want to raise their heads up from their phones.” Buzztime, in its efforts to bring more powerful entertainment technology on-premise while recognizing the shift in consumer interaction, recently introduced its www.barbizmag.com

By Chris Ytuarte BEOND tablet-based system for its growing collection of gaming and trivia options. Featuring seven-inch touchscreens, the BEOND tablets are connected to a network that delivers multiple-player games like Trivia and Texas Hold ‘Em, creating a social experience for customers while still engaging them through a personal device. “We try to get people to look up and enjoy and expand that experience by connecting them through entertainment, as opposed to having them look down at their phone and be isolated,” explains Edleman. “You’re

“We try to get people to look up and expand that experience by connecting them through entertainment as opposed to having them look down at their phone and be isolated.” always going to have kids who just want to fire up Candy Crush and play, but I think someone who isn’t dealing with the fact that people are using their own devices for entertainment and aren’t thinking about ways they can connect their on-premise environment to that are just going to get left behind at the end of the day.” Harrisburg, Pennsylvania-based Arooga’s Grille House & Sports Bar currently operates nine locations in Central Pennsylvania, all of which have integrated Buzztime’s new BEOND tablet. “We went from the old, blue Buzztime boxes to the tablets, and it was a very smooth and easy transition,” says Gary Huether, Jr., President and Co-founder of Arooga’s. “The old blue box didn’t really appeal to the Millennials, whereas the tablets are very attractive and everybody want to use them. In July we’re going to start with integration of the BEOND jukebox function that allows users to add music credits right to their check, and we’re going to be taking orders and payments right from the tables via the tablet as well.” Arooga’s recently announced a franchise agreement with The Mohegan Tribe that will nearly triple the brand’s overall footprint, calling for a minimum of 15 restaurants in the New England market over the next five years. Rest assured, the BEOND technology will be part of these new locations. “I think it’s what the consumer is wanting now,” Huether says of the handheld hardware. “They want that additional personal experience in their entertainment. And we see that people who are playing these games stay longer and have that extra beer or appetizer.” Additional features of the BEOND tablet, such as requesting songs and television programming, as well as ordering food and drink and being able to pay your bill, are in the works, and some 500 Buzztime locations nationwide have adapted the BEOND tablet. “I think the real power of having that kind of technology at the table www.barbizmag.com

is to engage consumers,” says Edelman. “We’ve really been focused on the entertainment component, so a big evolution for us over the last couple of quarters has been starting to dial-in that overall experience.” Part of that overall experience — and one that raises people’s heads up, as Edelman emphasized — remains the television. Most bars have them (and lots of them), yet many bars are simply letting them go to waste. “The market is inundated with ESPN — literally, it’s ESPN overload,” says Michael Nelson, Director of Promo Only Networks. “You can go bar-to-bar in every city across the country and you will see the same thing — ESPN. It’s easy, it’s quick, it’s simple, and people seem to stare at it in droves. However, there are studies that show people are getting tired of it, and they’ll go somewhere else if there is a different form of entertainment.” Enter Snapcast, the latest on-premise entertainment platform from Promo Only, which allows bar owners to engage their unique clientele with the power of music video. “Yes, music videos were huge in the 80s, popular in the 90s, and died off a bit in the 2000s, but they should be making a comeback based on a couple of factors,” says Nelson. “The first: There is no more cost effective content in the marketplace today than music video. It’s timely, it’s relevant, it targets the demographic everybody wants, June 2014 Bar Business Magazine

Tuning Up and not only that, that demographic wants to see it. And we make it very easy for you to do that now. “The second: People are mesmerized by it. If you walked into a place in the 80s that had music videos, you were blown away. ‘Is that Madonna? Look what she’s wearing!’ And the same effect is true for today’s youth. To them, seeing music

Bar Business Magazine June 2014

videos in an environment is crazy, because what do they see everywhere they go? ESPN. How many times have we seen products in marketplaces have a rebirth because a new generation comes along that hasn’t been inundated with it, and now it’s new to them?” Essentially a small, plug-and-play box that requires only Internet and

T V connections, Snapcast allows bar owners to easily schedule current or classic music video playlists, mix playlists for a unique feel any time of the day, and change playlists to satisfy customers throughout the day by choosing from over 50,000 available videos. You can also add a logo on-screen to reinforce your brand or a sponsor’s, and you can do it all from your iPhone or any web-connected device. “Snapcast amplifies or augments your environment, as opposed to taking it over and changing it,” says Nelson. “There will be times where you may want to change it up if you’ve seen enough of Chris Berman for the night. Turn all your T Vs to Snapcast and keep more of that audience in place. Make sure your consumers have the option to stay and have a few more drinks. And studies show that they will. You will elongate those stays and get more repeat business, because it shows you care about that customer.” Whether its handheld technology for gaming that encourages a more social environment, or music videos reinvigorating a marketplace untainted by the medium’s past, smart bar owners have to address the shifts in on-premise entertainment delivery. “I think it reflects the change in the bar environment, which has gotten a lot more complex,” says Edelman. “It’s unbelievable the amount of technology that’s going into these places. And most of it is not well coordinated. There a lot of isolated decisions being made, but very few are tying it together in a way that really makes sense for the consumer. Technology inside locations is changing, and we can tap into a broader network of capabilities as consumer technology changes and expectations change. How people engage is changing, and the vibrancy of the entertainment needs to link people to something they feel is cool that they can do in a location as opposed to just firing up Candy Crush and keep on crushin’.” www.barbizmag.com

How To:

Credit d n a h s a C Get for Your Business

Give ‘Em SOME CREDIT Sometimes, in the bar business, a little extra cash or a line of credit can mean the difference between sink or swim, so it’s important for owners to understand their options when it comes to finding a few dollars in a time of need. By Chris Ytuarte

y its nature, the bar business carries a lot of overhead costs. From the physical location, supplies, and furnishings, to staffing, entertainment, and of course, the beer and booze, this is a product-heavy industry that can experience ebbs and flows in activity. While overhead costs barely fluctuate, income often does; it’s an unfair but all too familiar ratio for many bar owners. As such, most nightlife operators at some point in time are bound to feel the need for a cushion — an influx of cash or a new line of credit that can allow them to simply maintain the business for a bridge period, or perhaps to invest in improvements and repairs to increase profits. Luckily, there are companies out there waiting to help with such situations, many of which operate differently from big banks and large loan institutions.

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CheckPass Business Solutions, with offices in Fairport, New York and Deerfield Beach, Florida, offers member business owners in the nightlife industry several options for financial assistance. The company’s CheckPass Merchant Services+ is a credit card processing platform that guarantees the lowest rates no matter who your current provider is, while the CheckPass Line-of-Credit Program offers access to an interest-free revolving linecredit up to $10,000 (the line-of-credit is based on your credit card revenues and is calculated according to volume; as your business grows, your line of credit can grow with it). And enrollment in the Vendor/Direct Pay option means your vendors are guaranteed direct payment, ensuring a steady supply of alcohol and mixers always makes its way to your bar. This appealing cash management service, provided at 0% interest, means that

June 2014 Bar Business Magazine

How To: your vendor payments can be spread out over one to two weeks rather than one lump sum — freeing up extra cash in the process. In requiring bar owners to become a member, CheckPass functions somewhat similarly to a credit union, especially when compared to larger commercial banks. According to Entrepreneur. com, credit union lending to members for business purposes continued to be a fast-growing segment, up 9.2% through the first three quarters of 2013, said Patrick Keefe, senior vice president of communications for the Credit Union National Association (CUNA) in Washington, D.C. “Credit unions were formed back in 1936 on the premise of people helping people, so they are not-for-profit organizations, which makes them uniquely different because they’re not looking to return money to shareholders,” explains Jennifer Kerry, Vice President of Credit Card Services at CO-OP Financial Services in Rancho Cucamonga, California. “Credit unions are not looking at the bottom line and reporting to Wall Street. They’re providing advantageous lending rates, which are typically going to be favorable to small business owners.” CO-OP Financial Services was originally formed by a group of California credit unions to deliver an ATM network, and the company has since extended its business line, now providing solutions to credit unions that help them compete with the big banks. “The advantage of a credit unions is that we’re a fullservice financial institution,” says Kerry. “We offer the same small business services as banks, so we can be a primary financial institution. We can provide credit cards, lines of credit, real estate loans, cash management and merchant services — all the services you would look to any big bank for, a credit union can do for you.” According to CUNA, for the first three quarters of 2013 the average small business loan was $212,000. State by state, that type of influx can stretch further in some markets than others. The Wisconsin Credit Union League, for example, showed credit unions have more than $2.7 billion in business

loans on their books as of September 2013, with the average amount being $178,455. At the start of the Great Recession in December 2007, Wisconsin credit unions had $1.5 billion in business loans on their books. Since then, business lending made by state credit unions has increased by 73% while loans made by Wisconsin banks increased by only 1.5%. “The credit unions are expanding further into the business lending space, and it’s getting a lot of attention,” says Kerry. “It started as a consumer-only business, so they’re very eager to build up their commercial base, as it’s a way for them to expand their memberships.” A major appeal to bar owners interested in working with a credit union is the neighborhood connection these organizations have maintained since their integration nationwide. Simply put, credit unions can work well with local nightlife establishments because of how they are structured. “Credit unions are community-based and community-focused, so they can partner easily with local businesses and deliver rewards and loyalty solutions and create benefits for their members who are spending at local businesses in the community. A big bank isn’t going to support those types of local programs and integrated reward solutions.”

CheckPass Solutions offers a Vendor/ Direct Pay service that guarantees your suppliers will be paid directly from CheckPass, thereby ensuring the steady flow of beer, booze, and other vital products never grinds to a halt in your bar while also freeing up some cash. 18

Bar Business Magazine June 2014

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Of course, the term “membership” can sometimes scare off even the most hardened business owner. For some it denotes long-term commitment or secondary requirements — the fine print, as many call it — that can outweigh the upfront benefits in the end. Not so, says Kerry. “The majority of credit unions have been granted community licenses, so bar owners can go to www. asmarterchoice.org and get a list of credit unions in their area. They can call the credit union or go in to the local branch and easily open an account and then the service representative there would introduce you to the different business services available.” Square — well known for its mobile credit card reader that attaches to iPhone, iPad, and Android devices — recently entered the finance fray, announcing its Square Capital cash advance program. This would appear to be an extreme example of a credit “membership” arrangement, as only current customers using Square technology would be offered enrollment with Square Capital. Even with all the credit options out there, understanding your money remains a vital tool. “A key objective for credit unions is to promote financial literacy,” Kerry explains. “They often provide free financial counseling services to their members. One example is Firefighters Community Credit

The new Square Capital cash advance program offers business loans that are repaid via a cut of future sales. Union of Cleveland, Ohio. FCCU providers its members such free online services as confidential credit counseling, financial education, housing counseling, and optional debt management services.” Obviously, community-based lending has its advantages, and membership — in some cases — can have its privileges. But as always, borrow wisely.

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June 2014 Bar Business Magazine

How To:

with s e l a S t s o o B Food Pairings

FOOD& BOOZE TOGETHER

DARE TO PAIR: Whatever you may want to sell more of—be it wine, beer, or booze—providing your customers with pairing options can entice them to try some new beverages along with your food. It’s a win-win on all levels. by michael d’arco

t first glance, certain pairings may be odd—take Sonny and Cher for example. Pairing something other than beer or margaritas with spicy food may elicit the same reaction from many. Well, open your mind, pass your glass… and dare to pair! The first rule to follow is to either complement or contrast the flavors of your food. Balance baby, balance. Whether it is wine or spirits, the key is pairing them up just

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so with your spicy foods. How about spicy and spicy? Or tequila shots with jalapeño poppers? Some Scotch and spicy food? Why not? The only rule should be, “whatever makes you happy.” “The object of the pairing is to compliment the food and allow that to be the feature,” says Colleen Graham, mixologist and author of ¡Hola Tequila!, a celebration of tequila that includes 90 cocktail and shooter recipes, tequila

June 2014 Bar Business Magazine

How To: history, production, and tips for setting up a tequila-centered bar. “The drink is like a back-up singer—she can be off-key and ruin the biggest star's performance, or she can be back there with the perfect 'doo-wop' that sets the tone. Cocktails happen to be ideal for this because your options are endless. The key is to choose an appropriate compliment without taking away from the food.” But for now, wine me and dine me. As far as wine pairings go, “anything with a little residual sugar is always nice,” says Kate Gerwin. And trust me, she knows what she’s talking about. Gerwin is a Certified Sommelier from the International Court of Master Sommeliers, and Certified Specialist of Wine from the Society of Wine Educators, in addition to several other lengthy and prestigious titles. There is one other simple rule to make your wine pairing a pleasant experience: Fiery foods numb your taste buds to varying degrees, so don’t bother with too subtle a wine. Forget that aged, complex wine you’ve been saving. Bold is better. Now let’s get crackin’… those bottles.

Survey says: Gewürztraminer, Riesling, Pinots; Blanc, Gris, Grigio. Research says that a nice Chenin Blanc or Fume Blanc would also be great wines to pair with your spicy dishes. And bubbly works with a variety of foods, but is especially delightful with spicy. It adds a nice contrast. Try a Moscato d'Asti or Prosecco with your spicy dish. I highly recommend slightly dry and not-too-sweet pink Champagne such as Krug Rosé. I can hear Kate Gerwin screaming now: “My favorite! But don’t forget the Rosé!” Yes, Rosé is a perfect pairing with green chile, and we eat a lot of green chile out west. Let’s get specific, whaddya say? Actor J. Nathan Simmons reminded me that Chianti is a nice complement to spicy food. I bet it would be perfect with some red-chile-rubbed pork ribs. (Come on summer, my grill awaits!) My thoughts may frighten some, but here goes: Feeling frisky and weird for wine, I also use Chardonnay with Chimichangas. For a spicy beef, perhaps a nice Malbec or Rioja would do the trick. Those are two wines I love, and I’m now quite anxious to grab some Carne Asada and experiment. How about a Beaujolais-Village with Tandoori chicken or curried dishes? Spicy lamb shanks, sausages, or middle-eastern food calls for a Vin Gris. Chablis with Sushi… and don’t be shy with that wasabi. I was delighted with my pairing of a Malbec with a chile-covered bratwurst recently. Just in case you don’t already think I’m crazy, let’s move onto Scotch. Yeah, you heard me the first time. I can tell you from personal experience that Talisker goes great with my caviar canapés, Blini or Melba toast, green chile dip, caviar, and a sprig of dill. And I will bet the farm that it would also be great with some spicy blue crabs. Many may be strongly opposed to pairing Scotch with any meal, much less spicy food. But my friend Robert Sickler, Master of Whisky,

“Next to love, balance is the most important thing.” – John Wooden

provided me a lengthy list of pairings that included such things as five-spice deep-fried squab with ginger. One item he recommended that particularly got my attention was pairing Scotch with Tataki of tuna loin. Now, it’s ‘tini time! Martinis go great with fish, or steak, or heck… almost anything as far as I’m concerned. But add spice to the mix and, yes, martinis are also a great pairing in many instances. As far as food that once lived in the water being paired with cocktails? They are, for example, a perfect companion to oysters with any not-too-spicy sauce. Martinis and fish tacos, martinis and bacon wrapped scallops with spicy sauce—mmm mmm good.

Bar Business Magazine June 2014

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Thai dishes, and the possibilities are endless. And I just How about a Bloody Mary with spicy catfish? Yup. Tomato discovered this cocktail that sounds awesome, with Yellow juice is acidic, and if you keep that hot sauce light you likely Curry Chicken… a Charbay Moroccan cocktail.: have a sure thing here. Or how about some sort of watermelon-based cocktail with spicy catfish? West Tawakoni, Texas, here I come! Charbay Moroccan Cocktail When pairing cocktails with fiery foods it gets a little Ingredients: more adventurous and complicated. Rules to bend, my •2 oz Charbay Pomegranate Vodka personal preference, are few: Low alcohol. Alcohol •1/2 oz cardamom-infused simple syrup activates your oral receptors, not only cleansing your •1/2 oz lemon juice palate but also therefore magnifying fiery foods to taste •1/2 oz pomegranate puree spicier. So, less spicy dishes with a martini are going to be okay in some pairings, but overall, stick to the rule. Do as Preparation: I say, not as I do! 1. Pour the vodka, cardamom simple syrup, Avoid carbonation. Carbonation seems to add to the lemon juice and pomegranate puree in a “zing” rather than wash it away. So forget Scotch and soda, or cocktail shaker filled with ice. that rum and Coke. I can’t say I haven’t had plenty of beer 2. Shake well. with spicy food, but hey, it’s a lower alcohol content. And I 3. Strain into a chilled cocktail glass. don’t always listen! Acidity cuts through the burn from capsaicin, the I don’t know about you but I am starving, thirsty, and component that makes a pepper spicy. So a cocktail with ready to seek out some of these pairings or come up with lemon or lime, like the Margarita, is a great pairing. I’m some more of my own. I am off to happy hour for some spicy already thinking adult lemonade, for that summer party, with tapas with wine, cocktails, and beer! The important thing to d-BDf-prt-BarBusinessl-5Up-June2014-halfpgAd-v1.pdf 1 5/16/14 4:41 PM nachos. Sangria (full of citrusy fruits) with your spicy paella, a remember is to have fun. And don’t worry, it’s only your screwdriver with Spicy Asian Orange Chicken, a Saketini with tongue. Get out there and get happy.

CMY

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June 2014 Bar Business Magazine

How To:

of Get Control Workers’ Comp Costs

DON’T OVERCOMPENSATE After discussing last month why keeping an eye on inflation is so important for bar owners, we now look at ten ways to control the risky world of workers’ comp on-premise, always a challenging area for franchise and By William J. Lynott multi-venue owners and operators in particular.

f yours is a typical bar business, workers’ compensation costs—or the threat of them— can quickly become a major expense burden. Almost every business in the United States that has employees must deal with the cost of workers' compensation, so you’re not alone in this potentially damaging liability. Fortunately, there are steps you can take to help keep your workers’ comp costs under control while lessening the chances of a costly and burdensome claim. Perhaps most important is an understanding that policies designed to protect employees’ safety and well being provide a solid foundation for minimizing workers’ compensation claims. Experience shows that employees who feel that workers’ safety is a major concern of management are less likely to attempt to abuse the workers’ compensation system. Here are 10 steps you can take to help control workers’ compensation claims and insurance premiums for your beverage business:

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1 Cost control begins with the hiring process. Within the limits imposed by labor law restrictions, prehiring interview techniques should be designed to identify applicants who may pose a higher than average behavior or accident risk potential. These steps will help: Always begin by thoroughly examining the applicant’s résumé. In particular, look for gaps in the employment history. Ask for an explanation of any gaps and consider the applicant’s answers carefully. Any unexplained gaps should be considered as important red flags. “Look for ‘short-timer-itis’ — the person who seems to switch jobs every 12 months,” says Therese A. Hoehne, Director of Human Resources, Aurora University, Aurora, IL. “If the applicant is new to the job market and has already had two or three jobs, this may or may not be a warning sign. However, if the applicant has ten years experience and eight or ten jobs, you should discuss the reasons. Such a history could indicate a ‘job-hopper’ and a serious problem.

June 2014 Bar Business Magazine

How To: Don’t be overly influenced by recommendations from former employers. There are many reasons for an employer to provide favorable recommendations for a former employee; not all of them are as sincere as they might appear. While such recommendations deserve consideration, they should be measured within the context of all other information gathered. Keep the interview on track. As with any conversation, a preemployment interview can stray far off its proper path if not carefully controlled. “Ask only those jobrelated questions that you need to ask to make a lawful hiring decision,” says labor attorney John C. Romeo of Philadelphia, PA. “Pay close attention to the direction the conversation takes during the interview. It can easily turn into a conversation about family, religion, or national origin. Get the conversation onto a proper, legal, and informative topic.” Talk less, listen more. “Most interviewers talk too much,” says Emory Mulling, chairman of The Mulling Companies, Atlanta, GA. “The interviewer’s role is to get information from the candidate. Too often, interviewers spend too much time talking about the job and not enough time asking relevant questions of the candidate.” Remember, your job during a pre-employment

Best case scenario: None of your employees fill out this form. interview is to obtain as much meaningful information from the potential employee as possible. You can’t listen when you’re talking. Prepare a written list of questions. You will probably deal with applicants of both sexes in your business. If you do, you must not ask different questions of males and females. To do so is to risk violation of anti-discrimination laws. It’s best to create a list of questions to ask all candidates before the interview process starts. 2 After obtaining written consent from the applicants, conduct thorough background checks before hiring. Applicants who are reluctant to agree to such checks must be viewed with suspicion.

3 Have permanent programs in place to train employees on the safe use of equipment and safe working behavior. Discourage unsafe working habits. Instruct employees not to take risks. Encourage the safest, least risky procedures, even if they may take longer to complete the job. Make sure that new workers are aware that workplace safety is a top priority in your bar. 4 By demonstrating management’s interest in safety, you establish your concern for employees’ well being while helping to minimize the possibility of costly workers’ compensation claims. 5 Maintain safety awareness throughout the workplace. Remind your employees to practice safety procedures by displaying safety posters in employee-only areas not seen by customers. Within legal parameters, maintain your efforts to identify employees or applicants with drug or alcohol problems. Failure to address this issue might be considered by some as your lack of interest or concern. 6 Search out workplace hazards that have caused or may cause an injury or illness. For example, look for situations that may cause trip-andfall accidents. In the bar business, spilled liquids always present a potential hazard. Keep the workplace clean by eliminating unnecessary clutter.

Bar Business Magazine June 2014

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7 Be sure to classify employee job descriptions and titles correctly. Obviously, some jobs are riskier than others. That’s why it’s so important not to assign all of your employees to the same job classification. With more than 600 job classification codes in use today, improper job classification for even one employee could increase your workers compensation premiums. Each classification code is based on the level of risk associated with that job. Job codes are subject to change, so it’s important to use the most recent edition of the classification codebook for your state. Unfortunately, some business owners intentionally misclassify workers and manipulate payroll figures with the intent of lowering insurance costs. Even worse are situations where employers have no workers’ compensation coverage at all. Employers who engage in this type of unlawful activity not only put their own workers at risk, but also risk harsh financial penalties and even prison time.

company will be required to pay in compensation benefits; that in turn is likely to result in increased insurance premiums for your business. Many employers look at the costs of workers’ compensation insurance as an unavoidable expense over which they have little or no control. However,

experience shows that workers’ compensation costs will respond to dedicated efforts to keep them in tow. A casual attempt isn’t likely to do the job, but a determined and continual effort can result in not only major reductions in expense, but dramatic improvements in employee morale as well.

8 If your business is large enough, establish a safety committee made up of at least one employee and yourself. The committee’s stated purpose will be to identify and correct safety problems and provide ideas for improving the bar’s safety programs. 9 In the event of an employee injury, even one of the slightest nature, be sure to provide medical attention promptly to minimize possible complications from delayed care. Complications to even a slight injury can result in increasingly costly workers’ compensation claims, which in turn can result in permanently increased insurance premiums. 10 If one of your employees should go out on a disability claim, work to get him or her back to work as quickly as is practical. An employee who is unable to return to work on a full-time basis may be able to work parttime or in a role with lesser demands. The longer an employee remains unable to work, the more the insurance

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June 2014 Bar Business Magazine

THE CHOCOLATE RYE

…With a

Sherry on Top

IF YOU THINK SHERRY IS EITHER A RELIC OF YOUR GRANDPARENTS’ COCKTAIL HOURS OR A PUNGENT COOKING WINE, IT’S TIME TO GET TO KNOW HER ANEW, ALONG WITH HER VARIOUS EXPRESSIONS AND COMPLEXITIES. By Elyse Glickman 28

Bar Business Magazine June 2014

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one-hour ride on the RENFE AVE highspeed train will take you from the bustling Andalusian hub of Seville, Spain, to the small, more laid-back municipality of Jerez. Like Bordeaux and Napa, Jerez is a company town where wine production and tourism go hand-in-hand. In contrast to the grandeur of the recently revitalized Bordeaux and Napa’s preppy-chic Northern California charm, Jerez is rather unprepossessing...except for the fact that production of Sherry is a big business. And thanks to astute marketing and the search for new opportunities on both sides of the Atlantic, it has the potential to get even bigger. Certainly, young adults in Seville, as well as Barcelona, Madrid and other major Spanish cities, can be seen enjoying La Guita—a dry and refreshing Sherry light-years apart from the Harvey’s Bristol Cream advertised in the 1960s and 70s—in champagne flutes, paired with various tapas or as part of the Regujito cocktail, where the Sherry is enlivened by Sprite or 7-Up. En route to the wineries responsible for La Guita (one of Spain’s top Sherry brands, now working its way into the American market), you pass Harvey’s Bristol Cream as well as Tio Pepe, another top brand, which among other things, is known for producing certified kosher Sherry that several wine insiders point out is as good as its other products. The irony that Harvey’s is one of the first things visitors see en route to Jerez along the highway and the train route is not lost on Jaime Gil, marketing executive for Grupo Estevez Group, which oversees the Marqués del Real Tesoro, Valdespino and Manzanilla “La Guita” brands, and is whole-heartedly focused on bringing a new generation of Sherry drinkers to the table, as well as to trendy tapas and wine bars in North America. Gil points out an interesting paradox in that Spain (with a few notable exceptions of Madrid and Barcelona) is not as steeped in cocktail culture as the U.S. However, he expresses this dichotomy can work to the advantage of Jerez winemakers who have very astute U.S. importers that can latch on to such things as the increased presence of tapas restaurants and wine bars in major markets, the continued popularity of the classic cocktail movement, and the rediscovery of “old” spirits such as absinthe, to create a demand for Sherry. “When I go to the U.S. to host tastings for trade and consumers, I am lucky that my importers love and know Sherry, and can present well-informed arguments that there’s more to Sherry than the dessert and cooking wines they may be familiar with,” says Gil. “In New York, you will find our wines in numerous tapas bars because of their versatility in food pairings. It was also interesting to observe that in the U.S., the market opened up on its own accord as the number of curious and sophisticated younger consumers has grown.” Gil also credits journalist/authors like Peter Liem (senior correspondent for Wine & Spirits) for establishing

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a new paradigm for Sherry in their writings and opening it up to new audiences in the process. Global Sherry leader Tío Pepe, meanwhile, has its finger on the pulse of the increasing dynamism of the domestic Sherry market in Spain. In early May, it launched its latest ultra-premium wine, Tío Pepe en Rama (a limited production of special fino chosen for its outstanding characteristics, and bottled without the usual processes of stabilization, clarification and filtration) at the five-star luxury hotel Alfonso X Seville. The elaborate daytime party encompassed a comparative tasting of wines in its portfolio, pairings with both tapas and Asian nibbles, live jazz music, and a very age-diverse crowd. In the U.S., Chicago-based Vin Divino, importer of Tío Pepe as well as sherries produced by the Gonzalez

In most major Spanish cities — from Barcelona to Madrid — young adults can be seen enjoying dry and refreshing Sherry paired with tapas. Can American bar owners tap into this trend? Byass and Finca Moncloa wineries, is just getting started with its overhaul of U.S. marketing in tandem with distributors like Southern Wines & Spirits and Glazer’s. Andy Taylor, Vin Divino Director of Marketing, notes his agents are taking a hands-on approach, utilizing strategies similar to the rollout of Tío Pepe en Rama, which also happened to be staged on the eve of Feria Sevilla and Feria Jerez, two major regional holidays where a lot of Sherry is poured, especially among the twentysomething revelers. “We are essentially reintroducing the brand to this market, identifying sommeliers and key sales representatives who will advocate for Sherry at the distributor level,” details Taylor. “At the account level, we are beginning with the Spanish restaurant and wine bar accounts (obviously), but spreading into other cuisines in the ‘small plate’ arena, as there is such a range of Sherry it is easy to find one for each type of food. We are also trying to promote Tio Pepe and June 2014 Bar Business Magazine

sushi, and just conducted a Wine Riot tasting in Chicago — geared to Millenials — showing Sherry exclusively, and we’re moving on to other events like Sherryfest in San Francisco this June.” In the same vein, Andrew Sinclair, East Coast Senior Business Development Manager at Gonzalez Byass, stresses that, based on his observations, a change in attitude towards Sherry is driven by relaying a very simple but effective message— that of the food link with Sherry.

“Sherry is beautiful on its own, but it also has beautiful nuances and flavors that can help build and unite the flavors of a cocktail. In the 1800s, the Sherry Cobbler was one of the most popular mixed drinks in the United States.” “There is no other style of white wine, and I use those words deliberately, which can illustrate such flexibility towards food matching,” says Sinclair. “For example, a bone-dry fino like Tio Pepe can match with so many savory pairings, including lots of difficult matches such as spicy food, Japanese cuisine and so on. The mechanics of spending time with beverage managers and sommeliers in these food-driven outlets provides a conduit for us to present this very salient message of Sherry and food.” To illustrate what could be afoot in the U.S. in the near future, Sinclair describes how his brands have driven renewed interest in the category through dynamic projects, such as launching the first Sherry bar in the UK in collaboration with one of their most reliable on-premise customers there (Bar Pepito in Kings Cross, London). This, in turn, spearheaded a Sherry revival in London that ultimately led to five Sherry bars that accelerated momentum. “Here in the U.S., there is enormous interest in Sherry in major metropolitan areas such as New York, San Francisco, Chicago and D.C.,” Sinclair continues. “There is even a dedicated, very trendy Sherry-andJamon bar in D.C. called Mockingbird Hill which acts as a beacon of Sherry consumption. You can enjoy a glass of Tio Pepe with a punk rock soundtrack — truly the times are changing! Also, we run bespoke events with clients all over the world to present Sherry in its true light, and the U.S. is a big focus for this too.” Vin Divino’s Taylor adds that to bolster his wineries’ on-premise efforts, the company is developing an on-line, self-educating piece for Sherry, again geared to younger people. Once the site is completed, there are plans in the works to translate the content to on-premise events with an educational focus geared at young trendsetters. He too cites Mockingbird Hill, owned and operated by husband and wife team Derek Brown and Chantal Tseng, as a bar setting the pace for the future adoption of Sherry among young trendsetters. 30

Bar Business Magazine June 2014

The first three cocktails, crafted by Derek Brown, are offered at Mockingbird Hill, Washington, D.C.

SHERRY COBBLER Pour 2.5 oz Cream Sherry into a highball glass and fill with crushed ice. Stir ingredients until the glass is frosty. Top with more crushed ice and garnish with an orange slice, fresh berries and sprig of mint. Serve with straw.

ADONIS Created for Broadway’s first mega hit show in 1884. 2 oz Amontillado Sherry 1 oz Sweet Vermouth Dash aromatic bitters Dash orange bitters Stir all ingredients and strain into chilled wine glass. Garnish with an orange peel.

RAMA REBUJITO Mockingbird’s version of the Rebujito Build 2 oz Tio Pepe Fino en Rama over ice in highball glass. Top with Fever Tree Bitter Lemon Soda and garnish with lemon wheel.

CRUDO COBBLER By Micah Olson, Crudo, Phoenix, AZ 2 oz Lustau Oloroso Sherry I slice orange, muddled ½ oz Pierre Ferrend Dry Curacao 2-3 dashes AZ Bitters Lab Figgy Pudding Bitters. Muddle orange and add remaining ingredients to mixing tin. Fill tin with crushed ice and shake. Pour straight from tin into collins glass without straining. Garnish with sprig of mint and seasonal berries. www.barbizmag.com

McCormick Vodka

Quadruple Distilled. American Made. McCormick Vodka has been a staple in American bars, restaurants and homes for years. With our everyday happy hour price and smooth, clean, quadruple distilled taste, itâ&#x20AC;&#x2122;s easy to understand why! Weâ&#x20AC;&#x2122;ve given McCormick Vodka a fresh new package design. Our proprietary bottle and new labels were designed to be both functional and eye catching. The new 1.75L package is the perfect height for easy shelf placements and our new side grip makes pouring easier than ever. McCormick Vodka is proud to be both American made and American owned; an accolade that few brands can tout as loud and proud as McCormick Distilling Company. Producing superb spirits since 1856. @2014 McCormick Distilling Co., Weston, MO. 40% ALC./VOL. (80 PROOF) Distilled from American Grain. Drink Responsibly. Drive Responsibly.

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THE CHOCOLATE RYE

By Elana Lepkowski, StirandStrain.com Mixologist’s Note: The Chocolate Rye cocktail brings together cacao nib-infused Rye and full-bodied sweet Oloroso Sherry for an updated take on an after-dinner cocktail. Wave the dessert away and have one of these instead.

Rather than taking the “Disneyland” approach and going full-on with flamenco and bullfighting motifs around their restaurant, Brown and Tseng keep their space clean and spare, putting the wines themselves front and center. They use social networking (www. facebook.com/events/635291743232027/ ) and play punk music to create a workspace that serves them as well as putting customers at ease in building their relationship with Sherry. “What we do isn’t camp, it’s sincere,” says Brown [above, with his wife). “We’re not Spanish but we love Sherry. I think people relate to that and it de-contextualizes Sherry, letting them start over with their understanding of what Sherry is or could be.

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Cacao Nib, Toasted Almond, and Spice Infused Rye: 1/3 cup cacao nibs ½ oz teaspoon black pepper 5 allspice berries ¼ cup sliced almonds, toasted 2 two-inch long cinnamon sticks ½ oz inch cube ginger, peeled and sliced 1½ cups rye whiskey, such as Redemption Rye In an air-tight container, combine all ingredients and swirl to combine. Let sit for two days, then fine strain once or twice into a clean airtight container. Let sit an additional day or two to mellow. Infusion is now ready to use and will last indefinitely, though it is best used before it is a year old. Now the cocktail: 1¾ oz cacao nib infused rye ¾ oz Oloroso Sherry ½ freshly squeezed meyer lemon juice from half a lemon 1 bar spoon luxardo cherry syrup from jar of cherries Fill a mixing glass 2/3 full with ice. Add infused rye, Sherry, lemon juice, and syrup from the cherry jar. Stir until well chilled, about 25 seconds. Strain into a chilled cocktail glass. Garnish with cherry and serve. Mixologist’s Note: Warm spices combine with a rich chocolate aroma followed by the nutty toasted almonds. And it gets better in the cocktail, which is both bright and decadent. Let the drink sit for a minute after you’ve poured it, as that lets all the smells really open up as it looses its chill. Sherry cocktails from the Eveleigh in Los Angeles:

DEAD POET 1.5 oz Absolute Elyx, 0.75 oz Tio Pepe Fino Sherry, 0.25 oz Benedictine. Stir, strain, serve up with an expressed lemon peel.

BERGAMOT SOUR 1 oz Bonded Bourbon, 1 oz Earl Grey infused Amontillado Sherry, 0.5 oz fresh lemon juice, 0.5 oz Caribbean Cane sugar. Shake and strain over ice with an expressed orange peel.

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THE ROSE AND THE WOODBINE TWINE 1 oz Auchentoshan 3Wood Scoth, 1 oz Lepanto PX Solera Brandy de Jerez, 0.75 oz Olorosso Sherry, 0.25 oz Benedictine. Stir, strain, serve up with an expressed lemon peel.

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(on the brunch menu) (sherry cobbler) 2.5 oz Earl Grey infused Amontillado sherry, 0.75 oz bourbon, 0.5 oz Caribbean cane syrup, 2 dashes Miracle Mile Bergamot Bitters. Swizzle in a tall glass with crushed ice. Garnish with an expressed lemon and orange peel. www.barbizmag.com

Beer Me!

We look at the state of the craft beer industry and its continued growth by talking to the experts to find out what they prefer in their favorite sumptuous suds. Plus, eight places in the U.S. that do craft beer better than most. By Elyse Glickman

Bar Business Magazine June 2014

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the peak of its flavor. It is relevant to a local or out hile Shawn Westhoven, Beverage of town client who is drawn to trying local brews to Director, Newport Restaurant Group in experience local flavors.” Newport, Rhode Island, hand-selects Clark adds that to elevate the brand, and enhance small-batch beers and wines that their specialness in the mind of the consumer, the complement his venues’ homespun New England menu is geared towards pairing, and several beers concept, he knows small, artisanal brands made in within the portfolio will pair with different dishes. the area can make a big impact in terms of drawing The servers are also trained to help a customer pick in regular customers and visitors from elsewhere the beer that matches up with his personal flavor who are actively seeking a destination where they preferences as well as the food. They even go the can enjoy and taste things they cannot get at home. extra mile, putting residual, nutritious barley mash “We did not approach (our beer service) from a into a dog biscuit recipe so they can entertain fourprofitability standpoint, even though craft beers have legged friends while their owners are enjoying their come out ahead of the big brewer’s product in many beer and food. respects,” explains Westhoven. “A lot of the things “Local beer sells itself,” Clark says confidently. we do behind our bar are focused on promoting local “People who want to support our local economy and things. When people come to Newport, they are looking visitors who want to experience the literal taste of our to do activities that are associated with the local area don’t have to go too far to be satisfied, especially lifestyle, like sailing and seafood that comes from as our beer is made on premise.” our part of the Atlantic Ocean. We felt that the appeal of local breweries taps into that lifestyle, so we offer them.” Westhoven’s local picks include Newport Storm Amber Ale, Castle INNIS & GUNN Hill Windward Weiss, Harpoon, and TOASTED OAK IPA Trinity IPA. As many of these are only available in this area with Packing a British hop punch, Innis & Gunn, word-of-mouth as the primary the multi-award-winning independent form of marketing, Westhoven says Edinburgh brewer of oak-aged beers, the staff is constantly involved in announces the US release of its first ever educating guests about what makes IPA. Toasted Oak IPA is an understated these beers such an important triple-hop-infused brew matured for 41 element of the Newport culinary days over oak in proprietary oak-aging experience. While “locavore” percolators knows as Oakerators® (think is currently a big buzzword in coffee percolator). This aging gives it a rich, restaurants around the world as rounded quality much like an authentic IPA a means to explain the culinary of the 1800s. At 5.6% ABV, this is a fullapproach, Westhoven says it is better bodied but still crisp and refreshing IPA. in general to allow the beer and the This new addition to the Scottish brewer’s food to find its audience naturally. core range took Silver at the recent World In Monterey, CA at the Portola Beer Championships with 88 points. Hotel’s Peter B’s, Kevin Clark notes Known for its innovation in oak maturation, that the venue being the city’s only Innis & Gunn has infused three charges of brew pub is a branding asset unto British hop varieties to build layer upon itself. Clark says the top selling layer of zesty aroma and flavor and to point — the fact that his beers are extract all the delicate floral nuances. Two at their best served at their point batches are added during the main brewing of origin — keeps sales pouring in, process while the third is introduced posteven though other restaurants in fermentation. Toasted Oak IPA is finished the area carry his brews as well. over toasted American oak heartwood chips. “When you try a beer that’s been brewed fresh and set on your “The process we have used gives the beer a table within a short time of it being lovely subtlety and depth,” says Innis & brewed, there’s no comparison,” Gunn founder and CEO Dougal Sharp. says Clark. “Bottled and canned “Infusing the hops is a much gentler way of beer sitting on shelves and in extracting the flavor, and maturing over oak storage will degrade over time. lends the rich vanilla tones that our beers This simple reason is why breware known for. This creates a great balance pubs are the best place for a beer of flavor between the natural sweetness aficionado to experience a beer at from the oak and bitterness from the hops.” www.barbizmag.com

June 2014 Bar Business Magazine

CHARLOTTE, NC:

Two-year-old NoDa Brewing Company in North Carolina is a labor of love for its owners.

In Hawaii, Mattson Davis, Managing Director of Restaurant and Retail for Kona Brewing Company (also available stateside), expresses that the marketing at their own restaurants and on-premise in Hawaii sets the tone for everything else they do on the mainland. “We have 24 taps that we rotate 13-18 beers on, as well as brewing favorites like Longboard Island Lager,” says Davis. “Our smaller (brewery) size allows us the agility to do small creative batches of beer every two weeks. When we tap them, it’s an event we call Firkin Friday, and these brews have been dosed or aged in wood and they pour with gravity, not CO2. Locals have come to love seeing and tasting these specialty brews, such as Black Cherry Porter or Red Hot Kauibunga with cinnamon. Our outside retailers in Hawaii absolutely rely on our brews to convey ‘local-ness’ to their customers.” Across the U.S., a variety of microbreweries capture the nation’s thirst for new experiences while fostering civic pride among locals. They’re also emblematic of how craft beer has attracted new fans to the beer category. Here is a sampling:

The two-year-old NoDa Brewing Company (www. nodabrewing.com) is a labor of love for owners Suzie and Todd Ford, as the couple noticed Charlotte only had two breweries for 1.7 million people two years ago. They used their retirement funds to start their own brewery and never looked back. Their beer is sold at more than 300 locations in North and South Carolina as well as all major sporting venues in Charlotte: Carolina Panthers, Charlotte Bobcats, and the newlyopened Charlotte Knights A A A baseball team (opened April 2014), plus Charlotte Douglas Airport.

WASHINGTON, D.C.: Capitol City Brewing Company (www.capcitybrew.com), opened in 1993 as the first brewpub in the nation’s capital since Prohibition and features original handcrafted beer recipes brewed on-sight from local ingredients. Capitol City’s state-of-the-art craft brewing system is located in its Arlington, VA restaurant, where their talented brewers closely monitor each phase of the brewing process and provide beer within hours of completion — fresh and locally made.

BALTIMORE, MD: Heavy Seas Alehouse (www.heavyseasalehouse.com) is a family affair. The restaurant was developed by Patrick Dahlgren, a Baltimore City restaurateur and stepson of Hugh Sisson, owner of Clipper City Brewing Company (brewer of Heavy Seas Beer) and former owner of Sisson’s, Maryland’s first brewpub. Their beverage program is highly focused on craft beer and creative cocktails that use craft beer, which together represent about 92% of beverage sales. “Exceptional craft beers at a reasonable cost are an integral part of what people expect out of an alehouse bar,” says Dahlgren. “Our beverage program is comprised of eight to 12 draft beers and two cask conditioned ales, plus a curated selection of a 15 - 20 craft beer bottle list offering by the glass Beer represents 72% of our beverage sales. Creative cocktails using craft beer is the second-favorite beverage for HSAH guests and represents approximately 20% of beverage sales.”

NEW ENGLAND:

DURANGO, CO:

Peak Organic Brewing is based in Portland, ME, where ithe water is perfect for ales and there is a thriving brewer community. Early on, co-owner/brewer Jon Cadoux sought out local organic farmers to fuel his homebrews. Peak Organic’s craft beers are sold in thirteen states and the brewery also has fantastic relationship with restaurants, bars and beer aficionados across the country,

Steamworks Brewing Company (www.steamworksbrewing.com), which opened in 1996, charges on, especially with popular core beers like Steam Engine Lager and Conductor IPA, which pay tribute to different aspects of local history. Their popular monthly promotion, Firkin Friday, is staged to introduce unusual, specialty cask-conditioned beers to patrons and augment its regular offerings.

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gluten-free ale, as well as some incredibly complex brews. (www.shineboulder.com/ShineBrewCo)

SAN FRANCISCO, CA: Nico Freccia and Shaun O’Sullivan’s shared passion for beer is what eventually led them both away from successful careers in Los Angeles and up to the bustling craft beer scene of San Francisco. The manifestation of their interest and summer brewing courses at UC Davis is 21st Amendment Brewpub (www.21st-amendment.com), established in 2000. The mission of Freccia and O’Sullivan continues to be propelling the celebration of the culture of the great breweries of old while encompassing hand crafted beers, hearty food, and U.S. history.

LOS ANGELES, CA: BOULDER, CO: Shine Restaurant and Gathering Space in Boulder, CO is a unique restaurant and brewery not just because it’s owned by triplet sisters Jessica, Jennifer and Jill Emich. The restaurant has a health-food focus, with paleo/gluten-free being the strongholds. They brew a

Bar Business Magazine June 2014

Opened in 2013, Angel City Brewery did its part for both the emergent Downtown Los Angeles bar and restaurant scene and the craft beer world. Their premises features breweries with rotating taps, weekly cask releases, art exhibits, trivia nights, live music, standup comedy, food trucks, festivals and more. The brewery just added a rooftop hops garden, so it is a nice take on sustainability and farm-to-table (or here, farm-to-tap).

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Charles Bukowski lived in the neighborhood at one time, and although the notorious boozer and brawler claimed to have been 86ed from every bar in Hollywood, he was always welcome at Power House. “Where did I get all those stories out of those few blocks?” Bukowski once wrote about Hollywood. “Well, they came to see me.” Most likely those tales were at the bar waiting for him when he entered Power House. In 1965, The Beatles played two sold-out shows at the Hollywood Bowl. They stayed at the Holiday Inn, which is now Loews Hollywood Hotel, located across the street from Power House. On that visit, The Fab Four spent their afternoons drinking here, and in retrospect, it was an obvious place to find them; The Fab Four had been a bar band before becoming famous. But at the time, nobody thought about it, so The Beatles were able to enjoy a few normal afternoons unrecognized in a dark booth at Power House. Celebrities still contribute to the Power House mystique. Paulie Perrette from the TV show NCIS is a patron, and when she stops by, she insists on washing glasses. She tended bar in New York and is the only non-employee we allow behind the boards. Paulie likes doing it, and her whimsy is appreciated. The regulars are used to her, but for tourists who wander in, her stints above our three sinks certainly rate retelling when they return home. A rack of clean glasses is usually good for a complimentary Budweiser for www.barbizmag.com

Paulie. We also get a lot of guests who appear on Jimmy Kimmel Live. The production crew does their watering at Power House, so they steer the show’s guests our way after taping. Power House didn’t begin as a dive, and from what our older regulars have said about Joe Power, he believed his bar was the classiest joint in town. But most start-up bar owners don’t go into business with the intention of creating a dive. Establishments like Power House have earned the classification. It’s an age-related term mostly, and somewhat unintentional.

requests we get for J∑ägerbombs, we amended that rule. But whenever someone asks for a sugar-free energy drink, I tell them we have the original one — Diet Coke.

Celebrities are often attracted to dive bars because... well, nobody really cares that they are there.

So what are the criteria for a bar to be considered a dive? The list would undoubtedly vary depending on who is asked, but at Power House, there are common elements found in almost any American dive bar: 1 No mirrors in the bathrooms. We want customers who drink, not primp. (And the men can be worse than the ladies.) 2 A great jukebox with both accessible and underground CDs. At Power House, we also feature CD’s from local bands (Mike Stinson, I See Hawks in L.A.). We specialize in albums, not compilations and greatest hits. If the place doesn’t have either Let It Bleed or Get Yer YaYa’s Out, it ain’t divin’. 3 No diet or sugar-free energy drinks. At one point, we refused to carry any sort of energy drink, but with all the June 2014 Bar Business Magazine

Big

LOS ANGELES BOSTON CHICAGO LAS VEGAS

Dive Bar Rule #11: Have a great Bloody Mary mix. Regulars will depend on it. 4 We make no blended drinks. Why? We BECAUSE BLENDERS ARE TOO NOISY! We don’t concoct anything that resembles a Slushee, and we won’t serve any drink you can’t see through. 5 Reasonable prices. If you can’t get two drinks for under $10, you’re not in a dive bar. 6 Year-round Christmas lights decorate the ceilings, either because they’re too laborious takePMdown, or d-KRUf-prt-BarBusiness-June2014-halfpgAd-v1.pdf 1 5/16/14 to 4:50 the extra light is needed.

MIAMI NEW YORK

7 No uniforms on the bartenders. If a customer can’t determine who he needs to order from, he’s had enough to drink. 8 Very few windows in the place. The sun is not a welcome customer (see #6). 9 A curtailed beer selection. The shelf behind the bar can not display more beer than liquor bottles. 10 Offer one red and one white wine. At Power House, if the customer requests a wine list, we tell them Napa Valley is only seven hours away by car. 11 Have a great Bloody Mary mix. The regulars will depend on this, and it

CMY

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could save lives. Our secret ingredient? Habanero sauce. It’s hot but flavorful. 12 No dress code. If you’re not embarrassed to wear it, we aren’t going to turn you away. 13 No televisions directly behind the bar. That ends customer conversation. 14 Dive bars have their own matchbooks with great logos. 15 No dishwasher. Three sinks are sufficient, and like blenders, the noise a dishwasher makes is just plain disruptive. 16 The bartenders must be friendly,

but with a dose of surliness. They aren’t necessarily required to remember your name, but they absolutely must know what you drink. 17 A great neon sign.

New customers always ask about the origins of Power House. I’ve printed a history of the bar which is framed and displayed in our front window. Tourists stand outside and read it, then cautiously poke their heads inside to get a peek. If I see them, I shout out a greeting. “Come on in!” I yell. “You won’t get bitten…too hard.” Who can turn down an invitation like that? Recently, two women from Peoria, Illinois stopped by for drinks. “I’ll bet you

« The Big 3! »

have lots of stories,” one said. “Tell us your favorite one.” I thought about it a moment. The women waited, anxious to hear a Hollywood tale. I knew to linger. Hesitation builds drama, and in this town, nothing carries more weight. “I’m still waiting for it,” I said.

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Inventory Chill Out, In Style A unique new wine thermal has hit the market for restaurants, vineyards and consumers. Made out of concrete, Angle33’s wine thermals are customizable (i.e. restaurant/vineyard logo), stackable (to save space while keeping wine safe) and require no ice. Made in Montana, Angle 33 wine thermals are hand-crafted to keep red and white wines, as well as champagne, at the optimal serving temperature longer than any other product on the market. Angle 33 Wine Thermals eliminate the watery mess that traditional ice buckets create while still protecting the wine bottle, as they are made of concrete and utilize the laws of thermal mass—not ice—to sustain wine temperature. Angle 33 Wine Thermals are each unique in character which comes naturally with the medium of concrete, and they have a multiuse concept/design that allows for stacking, storing, presenting, serving and chilling wine. The more horizontal rows, the higher they can be stacked, which is a great benefit for restaurants and bars where efficient use of space is paramount. Available in 12 custom colors. Visit www.angle33.com.

V-One Vodka Introduces Two New Flavors Valley Vodka Inc. announces the launch of its first two flavored vodkas, V-One Vanilla and V-One Lime. V-One Vanilla is a careful blend of two of the world’s most expensive vanilla varieties. The first, Tahitian vanilla is known for its incredible aroma that is floral with tones of ripe fruit. The second vanilla is Madagascar vanilla, the world’s most popular vanilla, which is rich, creamy and smooth. V-One Lime is natural lime flavored vodka with a hint of garden mint. V-One Lime does not have that artificially flavored candy taste that many of the current lime vodkas have. Paul Kozub started v-One Vodka in 2005 as a way to honor his recently deceased Polish grandfather and his entrepreneurial father, who passed away a few months after Paul graduated from college. The V-One recipe was developed in the basement of his Hadley, Mass. home. V-One is now produced exclusively by Polmos Lublin who has been crafting vodka in Poland for over 100 years. For more information about V-One Vodka, visit www.v1vodka.com.

Portable Loudspeaker System for Bars

Orphan Barrel Whiskey Adds Rhetoric

Dawn Pro Audio, the maker of portable, pro audio loudspeaker solutions, has introduced its first powered speakers with Bluetooth input, the T100BT and T50BT. When used in combination with the T-Series’ “System Link” technology for connecting multiple speakers, the wireless audio stream into one speaker can be played through every speaker connected in the system. The 200-watt T100BT and 100-watt T50BT tower speakers, both available with a powered subwoofer, incorporate Bluetooth in the speaker’s built-in three-channel mixer on the rear panel. The T100BT tower incorporates four 4-1/2” mid-range drivers and a 1” compression driver horn; the T50BT, two 4-1/2” mid-range drivers and a 20mm (0.8”) titanium dome tweeter. On the rear-panel mixer for both models, two channels accept both a 1/4” linelevel input (unbalanced) and an XLR microphone input (balanced), and the third channel accepts the Bluetooth input. www.dawnproaudio.com.

For the whiskey aficionado who dreams of selecting the choicest barrels from the guarded corners of historic rickhouses, Rhetoric Whiskey is a dream come true. The newest addition to the Orphan Barrel Whiskey Distilling Company is a highly limited craft bourbon that will be progressively aged and released over the coming years – the 20-year-old variant will be released this year, the 21-year-old will be released in 2015, and so on. This approach will grant whiskey enthusiasts the chance to compare these exclusive offerings as they mature and collect an enviable series of Rhetoric Whiskies. The Orphan Barrel Whiskey Distilling Company was created in early 2014 to locate forgotten barrels of craft whiskey from around the world and share them with discerning adult fans, who are encouraged to sip slowly and responsibly. Rhetoric is aged 20 years for its first release and is expected to begin appearing on select shelves throughout the U.S. in June. Visit www.orphanbarrel.com.

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Captain Morgan 1671 Sets Sail In 1671, Captain Henry Morgan set his sights on Panama City, the richest city in the western hemisphere. Amidst his raid and ultimate capture of Fort San Lorenzo, Morgan lost five ships, including his famed flagship The Satisfaction. What will forever stand as a historic battle in Panamanian history now serves as inspiration for the Captain Morgan Rum Co.’s newest offering – the limited edition CAPTAIN MORGAN® 1671 Commemorative Blend Spiced Rum. CAPTAIN MORGAN® 1671 is instilled with a unique blend of spices that provide a luxurious, full-bodied flavor. The distinct spices create a taste of chocolate and dark fruits with hints of vanilla. Finished in Spanish Oak, the commemorative blend contains palatable elements derived from the type of barrels that were believed to have been on board The Satisfaction. Available only for a limited time. Visit www.captainmorgan.com.

Real Apple Bourbon That Doesn’t Bite Berentzen USA is proud to announce the launch of Berentzen Bushel & Barrel. Berentzen Bushel & Barrel is the result of blending two delicious traditional flavors bourbon, America’s native spirit, and Berentzen’s world-renowned apple liqueur. Berentzen Bushel & Barrel takes Kentucky straight Bourbon whiskey distilled and aged to specification, and blends it with Berentzen Apple Liqueur. Berentzen Apple Liqueur is made from only the highest quality ingredients such as premium harvested apple bushels and the finest grain that has been the Berentzen spirit standard for centuries. The new expression features the flavor of crisp, ripe apples along with spicy bourbon notes. The sweet apple and bold bourbon not only complement each other; they balance one another out to create a uniquely smooth spirit that is as versatile as it is distinct. For more information on Berentzen Bushel & Barrel, visit www.BerentzenUSA.com.

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Bon Affair Launches Low Calorie Wine Spritzers The wine spritzer revolution has begun with the launch of Bon Affair, an all-natural ready-to-drink wine spritzer that leaves the palate refreshed with every sip adding burst of flavors from California’s top wines. Making a splash into the marketplace, Bon Affair has not only grabbed the attention of key accounts and consumers but that of serial investor, Mark Cuban when founder and CEO, Jayla Siciliano brought her passion to ABC’s hit show Shark Tank. This top-shelf, light option for wine drinkers has already been picked up by notable retailers such as Whole Foods, Nordstrom and Albertsons. With expansion plans in the pipeline, and the announcement of Mark Cuban’s investment and guidance, bigger things are to come for the San Diego-based company. Bon Affair is a California wine combined with purified sparkling water, electrolytes and grape seed extract. At 6.5% ABV, Bon Affair has zero added sugar and half the calories. Available in Sauvignon Blanc and Syrah, learn more at www.bonaffair.com.

The Balvenie Launches New Single Malt The Balvenie, the most handcrafted single malt Scotch whisky, is once again celebrating the unique nature of single cask whisky, and the mysterious interaction between oak and spirit, with the release of its 15 year old Single Barrel Sherry Cask. The Balvenie’s 15 year old Single Barrel Sherry Cask has been matured exclusively in a single European oak sherry butt for at least 15 years. The 15-year maturation in a cask that has previously held Oloroso sherry creates a single malt characterized by dried fruit richness, nuttiness and spice. No more than 650 handnumbered bottles are drawn from each sherry butt and each bottle carries the number of the cask in which it was matured. The 15 year old Single Barrel Sherry Cask is the second release in The Balvenie’s new Single Barrel range – following on from the 12 year old Single Barrel First Fill, which was released in early 2013. Find out more at www.thebalvenie.com.

June 2014 Bar Business Magazine

Holiday Happenings

July 2014

July 3: Stay Out of the Sun Day. What better way to honor this heliophobic holiday than encouraging your customers to hang out in the darkest, shadiest, dankest place in town—your bar.

July 5: Workaholics Day. Now available on DVD is Season Four of Workaholics, the second-best show on TV (behind Louie) and one of the funniest of all time. Throw it on the bar TV tonight and give your customers a laugh.

July 6: Take Your Webmaster to Work Day. As your bar is undoubtedly dependent on its fancy Web site for promotions and marketing (most businesses are these days), bring your Webmaster to work today and treat that nerd to few free drinks. It’s only right.

July 10: Piña Colada Day. While there have been many wild variations over the years, the classic cocktail of Puerto Rican origin consists of 1 part white rum, 1 part coconut milk, and 3 parts pineapple juice. Go old school today and serve up some great piña coladas tonight.

July 12: Simplicity Day. To honor this holiday, offer special low prices tonight on any cocktails made with two ingredients (or less). It’s actually quite a long list when you think about it…

July 15: Gummi Worm Day. Put a Gummi Worm in every cocktail you make tonight. And don’t explain it to anyone. First person to realize (or research) that today is Gummi Worm Day gets a free tab.

July 17: Yellow Pig Day. This is a mathematician’s holiday celebrating yellow pigs (?) and the number 17, and it is mostly recognized on college campuses. If you can figure out how to spin that into an on-premise promotion, you’re better than me.

July 24: National Tequila Day. Shots? Margaritas? Sure, those are acceptable ways to honor this holiday and this spirit. But to get a true appreciation of what tequila has become, serve up some sipping samples tonight, such as the amazing Tequila Avion Reserva 44.

July 26: All or Nothing Day. Your customers today must agree to finish every last drop of their drink, or they get nothing at all. Waste is not an option. Wasted, on the other hand…

July 27: Walk on Stilts Day. Wouldn’t it be a wild scene if your bartenders all worked wearing stilts tonight? Tips would go through the roof, along with the heads of your entire staff.

Bar Business Magazine June 2014

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Index of Advertisers COMPANY

WEB SITE ADDRESS

PAGE #

Agave Loco LLC (RumChata)

www.RumChata.com

Barzz.net

www.Barzz.net

Bob Johnson

www.BobTheBarGuy.com

Coast to Coast

www.CtoCinsurance.com

G&G Closed Circuit Event LLC

www.GGboxing.com

Harbortouch

www.iharbortouch.com

Heineken USA

www.HeinekenUSA.com

IDscan.net

www.IDscan.net

McCormick Distiling Co Inc

www.TequilaRose.com

McCormick Distilling Co Inc

www.McCormickVodka.com

Modern Line Furniture

www.ModernlineFurniture.com

Plug in & Pour

www.PlugInandPour.com

Shiftgig.com

www.Shiftgig.com

Staples

www.Staples.com/restaurant

TouchTunes

www.TouchTunes.com

Ultimate Bars

www.UltimateBars.com

Inventory Companies Angle 33

www.Angle33.com

Balvenie, The

www.TheBalvenie.com

Berentzen Bushel & Barrel

www.BerentzenUSA.com

Bon Affair

www.BonAffair.com

Captain Morgan

www.CaptainMorgan.com

Dawn Pro Audio

www.DawnProAudio.com

Orphan Barrel Whiskey

www.OrphanBarrel.com

Valley Vodka Inc.

www.V1Vodka.com

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

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June 2014 Bar Business Magazine

Owning Up

KEEP IT CLEAN

A restroom cleaning checklist for your staff helps ensure that all areas of a restroom, especially fixtures, key surfaces, and high-touch areas, are cleaned each time and every time—and your customers enjoy a pleasant experience in your venue. WHILE NEW CLEANING METHODS have been developed to make general cleaning more efficient and thorough, much of this progress has not applied to restroom cleaning methodologies. This is a significant oversight because cleaning restrooms is typically very involved and time-consuming. Further, it is invariably performed by one person, so any opportunity for collaborative cleaning to make the process easier and faster has been eliminated. “Often what happens during the course of a work shift, the cleaning worker looks for ways to speed up cleaning,” says Matt Morrison, communications manager for Kaivac, developers of the No-Touch and OmniFlex cleaning systems. “This can impact how well the restroom is cleaned. However, it often can be avoided with a restroom cleaning checklist, ensuring all areas of the restroom are cleaned as needed, when needed.” According to Morrison, the key elements of a restroom cleaning checklist include the following: Develop a plan. Develop a plan that outlines cleaning tasks and frequencies.

•

• Train your workers. All custodial workers must understand how

the plan works, what areas are to be cleaned, when, what tools are to be used, and just as important, what tools should not be used.

• Know when to spot and when to deep clean. Spot cleaning is

typically performed during the workday and helps ensure messes

Bar Business Magazine June 2014

are attended to promptly. Deep cleaning usually takes place afterhours and includes all restroom surfaces and fixtures.

• Select your tools. The best way to reduce cleaning times is by using automated cleaning systems. According to ISSA studies, some no-touch systems, for instance, can reduce restroom fixture cleaning by two-thirds.

• Clean high to low. Clean high areas first and work down. Start

with the tops of partitions, wall areas, mirrors, and so on, and then move on to fixtures, countertops, and floors.

• Test and evaluate. Custodial workers should regularly evaluate cleaning effectiveness using ATP rapid monitoring systems.

“Put the restroom cleaning checklist in writing,” adds Morrison. “While changes can be made as necessary, having it in writing helps ensure it is properly implemented.” Headquartered in Hamilton, Ohio, Kaivac, Inc. delivers complete science-based cleaning systems designed to produce healthy results and outcomes while raising the value of cleaning operations and the professionalism of the worker. The originator of No-Touch Cleaning®, and the OmniFlex™ Crossover Cleaning System, Kaivac offers an integrated portfolio of environmentally friendly cleaning products designed to remove the maximum amount of soil and potentially harmful biopollutants in the most cost-effective manner possible. For more information, visit www.kaivac.com. www.barbizmag.com

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