March 2016 Bar Business

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On Tap March 2016

CONTENTS

14

Spring sips

HOW TO

22

14

19

22

We’re all mixed up

Sparkling Wine sales

The money is mine

The latest edition of our bi-monthly section for digital issues only, where we provide a collection of cocktail recipes for mixologists. www.barbizmag.com

Changing attitudes are fueling frothy growth in the sales of sparkling wine on-premise, both standalone and as a cocktail ingredient.

In these uncertain political and financial times, we offer seven steps you should take to help protect the money you make.

March 2016 Bar Business Magazine

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Bar Room Drawl

By Chris Ytuarte Editor

Sipping Science, Fiction? " Technological progress has merely provided us with more efficient means for going backwards."

The above quote is both hard to argue and hard to acknowledge, if that makes sense. In the bar business, we can look behind the curtain—or simply behind the bar—to see that technology is here.

But, as Huxley suggests, is it moving us away from the core philosophies of the industry?

In this issue, to be honest, there is not a whole lot of technology coverage.

We do look at how to build a better web site, but more to my point may be Elyse Glickman’s examination of molecular mixology and whether it is still “a thing” in the bar business. As she considers the use of nitrogen in cocktails (and I consider the gas’ new prevalence in the beer category), it’s worth noting this has always been a bit of a touchy subject amongst spirits enthusiasts and drink experts. Simply using the term “molecular,” in the culinary world as well as behind the bar, has never quite been welcomed, and the techniques involved never quite embraced. Is it because the idea itself smacks of 4

Bar Business Magazine March 2016

— Aldous Huxley

scientific technology that, to most, seems antithetical to the core nature of the bar business? Was it always meant to be a simple drink, served with a smile, on a wooden bar?

Opinions, as they are prone to do, vary. In other areas of the bar, technology like tableside tablet ordering platforms left a sour note in some mouths, the case against them being that this remains, inherently, a service industry, and that removing the server removes a key component. Others found the science behind the self-serve ordering process beneficial to the bottom line, improving on-premise efficiency and output. The same can be said of self-serve tabletop beer taps, automatic check-pay options, and so on.

Does technology like that take away too much of the human element?

Whatever the technology may be, in bars there will always be a tendency to glorify the good old days. This is a throwback industry, after all; one of the oldest. In Baltimore, an Irish Pub called Patrick's of Pratt Street is proud of the fact that the original cash register from 1847 is still being used, but there are plenty of POS proponents who might suggest other options. The same can be said of molecular mixology. Some folks might love a nitrogen cloud spilling over the lip of a well crafted cocktail, but there will always be those who prefer a Scotch on the rocks. Can we effectively straddle the line between science and fiction—science being what works, fiction being what doesn’t? We’ll see.

For now, Jim Beam me up, Scotty.

BAR BUSINE$$ MAGAZINE

March 2016 Vol. 9, No. 3 Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004 executive offices

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

Editor 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 Associate Graphic Designer Nicole Cassano ncassano@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

Whiskey, Sweet Whiskey

T

he whiskey/chocolate combo remains ideal for all-season tasting sessions on-premise.

The Robert Burns limited edition line from L.A. Burdick Handmade Chocolates (www. burdickchocolate.com) includes bon bons and truffles with six different single malt scotch whiskeys. Take a walk around the glass: 1. Lagavulin Truffle: Chocolate truffle with a pronounced peat and smoke note and a hint of Lapsang Souchong tea.

2. Macallan: A square bonbon with two layers of filling; 1, dark ganache flavored with Macallan cask strength whisky; 2, Macallan flavored pistachio almond paste; coated with dark chocolate and topped with a split pistachio (a Classic malt taste) 3. Talisker: A rectangular bonbon coated in milk chocolate with a currant as garnish; the ganache made with hazelnuts, currants and Talisker whisky. Whisky creates a nice finish of leather and smoke.

4. Springbank: A large rectangular bonbon flavored

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with honey and the mildest of the different scotch whiskies. The chocolate is enrobed in dark chocolate and garnished with a double fork design. Springbank whisky is medium bodied with hints of vanilla, dried pear and almost floral notes.

5. Highland Park: A square bonbon with the flavor of grapefruit blended with one of the finest all around single malt whiskies. Enrobed with dark chocolate and sprinkled with shaved milk chocolate. Highland park is the most northern distilled whisky in the world and comes from the island of Orkney. The flavor balances heather, peat, malt and citrus in a very elegant way.

6. Glenfarclas: A small rectangular bonbon with a diagonal white chocolate cross resembling the shape and look of the Scottish flag. The flavor is a medium peat whisky that is paired with dark chocolate and dried figs.

7. Lagavulin Honey Truffle: This particular honey truffle has a thin ganache center with Lagavulin instead of rum.

Bar Business Magazine March 2016 www.barbizmag.com

Jack Daniel’s Launches Single Barrel Rye

T

he Jack Daniel Distillery announces the nationwide release of the brand’s third offering within the Single Barrel Collection and first new grain bill in 100 years, Jack Daniel’s Single Barrel Rye. This expression marks the first time consumers can experience a fully matured rye product from Jack Daniel’s. The newest member of the Jack Daniel’s Family of Brands will be on shelves February 2016 and will be available across the U.S. “Rye was one of the earliest forms of American whiskey and as the Master Distiller at Jack Daniel’s, I’m proud to honor that history with the release of Single Barrel Rye. There is a reemerging trend of rye whiskeys and we are excited to be able to give friends of Jack Daniel’s a chance to experience it,” said Jeff Arnett, Jack Daniel’s Master Distiller. “You never want to over-barrel a rye whiskey so it was important for us to stay true to the style with grain forward character rather than barrel character while still allowing our barrels to interplay with the whiskey. I’m confident that everyone will be as impressed as I am with the taste and character of this bold new rye offering.”

Rye, at 94-proof, is the Jack Daniel Distillery’s third offering in the Single Barrel Collection which includes Jack Daniel’s Single Barrel Select and Barrel Proof.

Select is a 94-proof single barrel Tennessee Whiskey and Barrel Proof ranges from 125 to 140 proof. Each expression in the Single Barrel Collection offers a robust, full-bodied flavor complemented by Jack Daniel’s smooth charcoal-mellowed character.

Together, Select, Barrel Proof and Rye combine to

A Beer Bar Rises

B

eer aficionados rejoice—the 3 Stars Brewery tasting room has officially opened its doors in Takoma Park. Designed by architecture and design firm //3877, the new 1,200-square-foot

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create the world’s finest collection of single barrel Tennessee Whiskey.

Rye is crafted using a unique 70 percent rye, 18 percent corn and 12 percent malted barley grain bill giving the whiskey a clean, sweet tone at the tip of the tongue with a more distinct and slightly shorter than other Single Barrel offerings. Single Barrel Rye completes the distillery’s journey into rye whiskies, following Rested Rye in 2014 and Unaged Rye in 2012.

space was created to accommodate the brand’s growing growler hours, as well as private and group tastings.

Owners Dave Coleman and Mike McGarvey tapped //3877 architect David Shove-Brown to create a concept for the tasting room that highlights the breweries craft beer. The //3877 team worked with materials like reclaimed wood, corrugated metal, industrial light fixtures and a muted color palette to design a space that complements the brewery (which is located in the warehouse where they brew and bottle the beer).

Guests can drink at picnic tables or at high-tops in the tasting room, which can also be reserved for special events. The open space in the tasting room offers a relaxing and welcoming atmosphere.

The space also features roll up garage doors to allow access for brewery tours, and also add to the unique “urban farmhouse” theme. A food truck parked outside rounds out the dining experience.

Sharing a passion for great beer and great design, David Shove-Brown and his team have brought this exciting addition to DC’s beverage scene. Fun fact: The //3877 office features a keg of 3 Stars brew on draft.

March 2016 Bar Business Magazine

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Booze News Hard Rock Says Sláinte With GuinnessInfused Burger

E

veryone is Irish on St. Patrick’s Day, and Hard Rock Cafe will celebrate the holiday with its new GUINNESS ® Irish Stout and Jameson® Irish Whiskey infused-burger and beer duet. The GUINNESS & Jameson Bacon Cheeseburger, paired with a GUINNESS stout, will be available at cafe locations across the nation through April 10.

Hard Rock Cafe’s GUINNESS & Jameson Bacon Cheeseburger features a Certified Angus Beef ® patty topped with Jameson Irish Whiskey bacon jam, a GUINNESS Stout cheese sauce, tomatoes and seasoned arugula. The burger will be served alongside Hard Rock’s seasoned fries with the option to add a topping of GUINNESS cheese sauce and bacon, allowing guests to experience Irish stout flavors with every bite.

“For our fifth burger and beer pairing, we pushed ourselves to create a burger that masterfully infused unique and exciting culinary ingredients like bacon

jam, Jameson Irish Whiskey and GUINNESS Stout,” said Darryl Mickler, Senior Director of Research and Development at Hard Rock International.

Visit www.hardrock.com for more information.

Francesco Dionese Creates Best Manhattan in NYC

L

ast month, local bartenders competed in the 2016 Manhattan Experience, sponsored by Woodford Reserve, where Francesco Dionese‘s original recipes were named the best in New York City. In addition to creating their perfect Manhattan, Dionese and the other participating bartenders were also tasked with creating and presenting an original cocktail made with Woodford Reserve Double Oaked.

The Manhattan Experience, a national cocktail competition conducted by Liquor.com and the United States Bartenders’ Guild (USBG), allows “It is truly gratifying to win a competition with cocktails made with Woodford Reserve, a spirit I love, and my homemade products,” said Dionese.

“I am ecstatic to have been given the great opportunity to demonstrate my vision and craft by participating in the Manhattan Experience.”

You can try out Dionese's winning recipes for yourself:

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Classic Manhattan 2 oz Woodford Reserve Distiller’s Select 3/4 oz Antica Formula 1/2 oz Punt e Mes, 3 dashes Angostura bitters Orange peel, Woodford Reserve Bourbon Cherries Chill coupe and mixing glass. Stir all ingredients over ice and pour into the chilled coupe. Add Woodford Reserve Bourbon Cherries and squeeze an orange peel over the drink to release the oils .

The Lost Borough 1 oz Woodford Reserve Double Oaked 1 oz Hair of the Bulldog homemade beer-based vermouth 1/4 oz Gentian Liqueur 3 dashes citrus bitters Kentucky fire cured cigar smoke Chill coupe and mixing glass, then smoke the inside of the coupe. Stir ingredients over ice and pour. Add stout caramel coated cherry.

Bar Business Magazine March 2016 www.barbizmag.com

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Liquid Assets

Cream of the crop

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Bar Business Magazine March 2016 www.barbizmag.com

Often misunderstood and underutilized, cream-based liqueurs can be a great way to bulk up a cocktail menu by bringing substance and a firm foundation to the liquid in your glass. By Doug Brickel

O

ne of the most interesting parts of the recent “cocktail revolution” we have all been enjoying is the glut of new high-quality products continuously hitting the market. In addition to the fabulous variety in spirits we bartenders have at our disposal, new and interesting liqueurs are exciting tools we can use to showcase flavors to which we previously did not have access. A major category within liqueurs is cream-based liqueurs —creamy, sweet, flavorful and rich. Bailey’s ( www.baileys.com ) is the traditional Irish whiskey-based cream liqueur that everyone is already familiar with. Its popularity when consumed neat, on the rocks or in sweet, dessert-y cocktails, has paved the way for other companies to jump on the cream liqueur bandwagon.

“We enjoy being able to offer consumers new and exciting ways of enjoying our classic liqueur, and our many flavor innovations over the years have allowed us to continue to appeal to Baileys adorers and new consumers,” says Nicola Heckles, Brand Director, Baileys.

“We always encourage creativity, and in addition to coffee and cocktails, Baileys can also be mixed into blended frozen concoctions or baked into extravagant desserts.”

There are now a variety of products with different liquor bases and a wide range of flavors. Tippy Cow Rum Cream (www.tippy-cow.com) is one such brand, pumping out multiple flavors of fresh dairy cream-based liqueurs. The spirits are all rum-based, which provides a clean palate for different flavors to

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be highlighted. Tippy Cow has seemingly looked to the ice cream shop as an inspiration for their base flavors—Vanilla Soft Serve, Chocolate, Shamrock Mint and Orange Cream. The Vanilla Soft Serve and Chocolate are reminiscent of freshly spun milkshakes; the Orange Cream brings up memories of vanilla filled orange sherbet pops; and the neon green mint ice cream lover will adore the Shamrock Mint flavor.

One delicious way to utilize these rich, creamy sips is in coffee. As a delicious variation to an Irish Coffee, try adding an ounce or two of either the Vanilla Soft Serve or Chocolate Tippy Cow to a hot cup of black coffee in place of the traditional Irish whiskey. As an added bonus, the liqueurs are already sweetened, so the coffee should not need additional sugar to be delicious. As an added garnish, top with whipped

mudslide. Classically made by blending vodka, Kahlua ( www. kahlua.com) and Bailey’s Irish cream liqueur with milk and ice.

Simply substituting Tippy Cow Shamrock Mint for the Bailey’s will make a delicious “mint chip” mudslide variation. Using Tippy Cow Chocolate instead would create a delicious Mocha Mudslide fit to please any sweet tooth.

With 1/3 less butterfat, RumChata is designed as a lighter cream liqueur alternative.

cream and even a drizzle of caramel or chocolate syrup.

Another cocktail to update (and dare I say upgrade?) with other flavored cream liqueurs is the March 2016 Bar Business Magazine

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Liquid Assets An essential meal one must seek on any first trip to New York has to be from one of the famous Jewish delis in the city. New Yorkers and visitors alike crave pastrami sandwiches with mustard, sour pickles, potato knishes and chopped liver. In that same vein, few drinks speak more to classic New York deli and diner culture than the egg cream. Famously containing neither egg nor cream, it is more or less a carbonated chocolate milk. Proper technique dictates that ice cold milk be stirred briskly with chocolate syrup (Fox’s U-Bet, please!) and then topped with cold seltzer to make a sweet and creamy, yet crisp and refreshing concoction. There’s no reason why similar technique can’t

be applied to some of the delicious cream liqueurs on the market today. Utilizing Tippy Cow Chocolate instead of milk and chocolate syrup will create a delicious yet boozy accoutrement for a deli sandwich.

Adding cold club soda to Tippy Cow Orange Cream makes for a similarly creamy yet crisp sip, with flavors of childhood.

“The biggest misconception from the trade is that cream drinks do not sell in the summer,” says Tom Maas founder and master blender of RumChata. “Many people in our industry don’t think of cream distilled spirits as a warm weather drink, but think about when all the ice cream in the world is sold—in warm weather! So we promote cold

drinks (root Beer Float, RumChata Colada, Iced Coffee, Lemon Sorbets, etc.) in the warm weather months as they make tremendous cold drinks. And with 1/3 less butterfat than the average Irish Cream, RumChata is designed as a lighter cream alternative. This light creamy texture makes fantastic cold drinks for any time of year. That said, 60% of our consumption is straight or on the rocks.”

A more technique-focused application of cream liqueurs would be to substitute them into a fizz or a flip. Traditionally, fizzes and are shaken cocktails including egg white and club soda, while flips tend to utilize the whole egg. Any modern cocktail enthusiast will talk at

Coffee-based cocktails are always an excellent option for integrating cream liqueurs.

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Bar Business Magazine March 2016 www.barbizmag.com

length about the textural wonders of shaken egg drinks, but their pairing with a bit of dairy cream improves cocktail texture even further. In The PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy, Jim Meehan outlines a cocktail he calls the Black Flip. The Black Flip contains chocolate stout, blackstrap rum, demerara syrup and a whole egg. A fun variation here would be to use only a portion of the rum and substitute the missing volume with RumChata. RumChata ( www. rumchata.com) is a combination of Caribbean rum and dairy cream with the flavors of horchata, which is a spiced rice milk beverage. As the cocktail is garnished with nutmeg in the end, the spice put forth by the RumChata is accentuated, and the added texture due to the slight portion of cream improves on an already textural sip.

“The uniqueness of RumChata comes from the one-of-a-kind flavor that was never available before in a distilled spirit,” says Maas. “We also designed the product to be lighter than the standard cream, which allows it to be used in a lot more recipes and as an ingredient in a ton of drinks. Bartenders have called RumChata the ‘bartenders best friend’ because it can create so many unique cocktails from almost any ingredient, from absinthe to cold coffee.”

One tip to always keep in mind when creating cocktails utilizing creamy liqueurs is to avoid using citrus, or do so very carefully. A simple way to make homemade ricotta cheese involves cooking down milk with a bit of lemon juice to help the milk turn to cheese. To avoid the dairy cream “breaking” into its constituent parts of curds and whey, it is essential to keep citrus juices or other acidic components out of the mix. An old bar trick known to many is the cement mixer: When a customer asks for a “dealer’s choice” shot, the bartender mixes Bailey’s with lime juice and has the customer www.barbizmag.com

use straws to stir it directly in the shot glass, instantly causing it to seize up into a solid, gelatinous disaster. Unless you like your drinks on the chunky side, tread carefully

The biggest trade misconception is that cream drinks do not sell well in the summer.

past the lemons and limes towards more appropriate mixers.

As these cream liqueurs are so carefully constructed using high quality spirits and real dairy cream, they are incredibly flexible in the manner with which they can be utilized. Seemingly one of the most popular ways they are consumed is straight from the fridge, or on the rocks. RumChata, chilled or over a solo large ice cube, is able to show all of the spice flavor nuances that make it as versatile as it is, and the creamy, rich texture can be savored.

The Tippy Cow flavored liqueurs can be experienced in their purest form, designed to show off “flavors and tastes you have been enjoying your whole life,” according to the bottle itself. Be inspired to try out a newer brand of cream liqueur, or reach back for the cream liqueur you already have at your bar and may have forgotten about. Their current popularity among consumers is real, and the creativity in their utilization is a fun challenge for bartenders of all skill levels.

Doug Brickel is the Beverage Director at Cork and Kerry, the premier speakeasy bar on Long Island, with locations in Floral Park and Rockville Centre, New York. www.dbdrinks.com.

RECIPES: RumChata Baby Stout Ingredients: 1 part RumChata Splash Irish Whiskey 1 Part Patron Cafe XO Pour chilled Patron Cafe XO into shot glass.

In a shaker, add a splash of Irish Whiskey to RumChata and shake vigorously. Layer on top of Patron Cafe XO.

French Quarter Created by Mixologist Michael Lay Ingredients: 1 oz Baileys Vanilla Cinnamon 1 oz Bulleit Bourbon 3 oz Cold Brew Coffee 1 dash Chicory Bitters Combine Baileys Vanilla Cinnamon, Bulleit Bourbon, cold brew coffee and bitters in a cocktail shaker with ice. Shake well.

Strain contents into a chilled Coupe glass.

Ideal Serve: Chilled Coupe Glass Yield: 1 drink (no drink contains more than 0.6 fl oz of alcohol)

Albino Grasshopper 15 ml Bols Peppermint White 30 ml Bols Cacao White 45 ml Bols Natural Yoghurt March 2016 Bar Business Magazine

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How To: Cocktail Ideas for the On-premise Mixologist

Master Mixology

Sobieski Spring Delight See recipe on page 17

For most people, March Madness means basketball, but for us, it means the spring cocktail season is right around the corner.

W

hile our big, quarterly seasonal drinks feature is scheduled for the April issue of Bar Business, we didn’t feel like waiting any longer to forget about the cold and the snow that has finally passed through.

What follows is a teaser, a prelude to next month’s in-depth look at spring spirits and cocktails; this month, it’s all about the transition.

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Bar Business Magazine March 2016

We begin to move away from the heavy, spiced, dark cocktails that are ideal for winter, and in this edition of Mixed Up start to phase in some “in-between” drinks featuring spirits like tequila, vodka, and rum—warm-weather base ingredients that will start to become prevalent in April and May. Give your customers a taste of what’s to come.

(And yes, we left a little whiskey in there, too.)

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WHISK SOME RUM . . . . . . . . . . . . . . . . . . . . . . . . . . . .

It’s difficult to imagine, but on March 20th spring will officially be here. Whether the warmer temperatures follow suit has yet to be determined, but drinks on the balcony and outdoor dinners will begin to pour in either way. Itching to have a spring fling a little early? Consider serving the Gran Affair.

Gran Affair

Whisky Smash 1 ½ parts BACARDÍ Gran Reserva Maestro de Ron ¾ part Lemon Juice ½ part Pineapple syrup (1:1 sugar to pineapple juice) 1/4 part Honey syrup (1:1 honey to sugar) 1 sprig dill

Shake vigorously with plenty ice, double strain into a coupe glass and garnish with a sprig of dill.

2 parts 14-year-old Glenfiddich whisky ½ part fresh lemon juice ¼ part rich Demerara syrup 8 mint leaves 2 lemon wedges 3 brandied cherries

Muddle mint, lemon and cherries with lemon juice and demerara syrup. Add 14yo and shake. Strain into rocks glass, fill with crushed ice and garnish with mint sprig, lemon wedge and brandied cherry.

TIME FOR TEQUILA . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Red Head

Watermelon Paloma 2 parts Hornitos® Plata Tequila 1.5 parts ginger beer 1/3 part honey 1/3 part Allspice 1 part lemon

Mix together allspice and honey. Add all ingredients into a mixing glass, excluding ginger beer. Shake well for approximately 3 seconds. Add ginger beer and strain into a Collins glass. Add ice and a mint sprig for garnish.

Hornitos Black Barrel Manhattan 2 parts Hornitos® Black Barrel® Tequila ½ part Amaro 1 part simple syrup 2 dashes orange bitters Orange peel (burnt) Maraschino cherry

2 parts Hornitos® Plata Tequila 1 part watermelon juice ¼ part agave ¼ part lime 1 part seltzer Handful cilantro Watermelon wedge Paprika sea salt Add all ingredients into a mixing glass, excluding seltzer.

Shake well for approximately 5 seconds. Add seltzer and double strain into a Collins glass. Garnish with a watermelon wedge and rim the glass with paprika sea salt.

Legend 2 oz Maestro Dobel® Añejo Tequila Barspoon raw agave 3 dashes Miracle Mile Chocolate Chili Bitters

Stir all ingredients with ice. Strain into a cocktail glass over fresh ice. Garnish with a burnt orange peel and maraschino cherry.

Tequila Sour 1.5 parts Hornitos® Black Barrel® Tequila ½ part agave ¼ part lemon juice Lemon Wedge

Build all ingredients in Old Fashioned glass, add large cube, stir until properly chilled and diluted, Garnish with lime and orange twist.

More recipes on the following page...

Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with a lemon wedge.

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March 2016 Bar Business Magazine

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How To: VODKA VARIATIONS . . . . . . . . . . . . . .

Flutter & Fizz Created by Jonathan Pogash, The Cocktail Guru ďżź 1.5 oz Van Gogh Dutch Chocolate Vodka 1 strawberry, chopped Handful of mint Leaves 1 tsp agave nectar 1/4 oz fresh lemon juice 3 oz sparkling wine Muddle the strawberry with the agave and lemon. Add vodka and strain into chilled Champagne flute. Top with the sparkling wine.

Looking for the perfect way to celebrate the start of spring? Sobieski Vodka renowned bartender, John Lermayer, has created a deliciously refreshing spring cocktail with a delicious blend of lavender and cilantro.

Sobieski Spring Delight 2 oz Sobieski Estate .5 oz Dry Vermouth .5 oz Elderflower Liqueur 2 dashes of lavender bitters 4 stalks of cilantro Method: double strain into large rocks glass with large ice cube. Garnish with orange peel.

March 2016 Bar Business Magazine

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How To:

les Improve Sa of Sparkling Wine

Sparkling wine sales expand.

By Gregory Dal Piaz

Sparkling Wine Shines Shutterstock / Denis Vrublevski

Changing attitudes are fueling frothy growth in the sales of sparkling wine varietals on-premise, both as a standalone sale and as a cocktail ingredient. Are you ready to get your Prosecco profits bubbling?

T

he holiday season has come and gone, and once again the annual ritual of focusing on sparkling wine was key on-premise. While all producers of sparkling wine have done a terrific job making what was once almost exclusively a wine of celebration more commonplace, the truth of the matter remains that sales soar over the holidays, and sadly, people still refer to more or less all sparkling wines as Champagne.

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I hope the irony is not lost on them as they increasingly look outside of Champagne to satisfy their bubbly desires.

While consumers can be forgiven for mistaking sparkling wine for Champagne, the wine professional cannot, and stocking one’s bar with the right blend of sparkling wines is as crucial as it is difficult, as the perception of sparkling wines evolves. Sparkling wine trends over the recent past show clear indications that warrant our attention.

March 2016 Bar Business Magazine

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How To: Champagne remains the benchmark by which all sparkiling wines are judged.

PROSECCO PUSH Prosecco has almost single-handedly been driving the recent growth in Italian wines, accounting for the lion’s share of the 25% increase in sparkling wine production the country enjoyed in 2014. While Prosecco is undoubtedly the great sparking wine success story of recent years, that story may be peaking as demand outstrips supply and the average price of a bottle of Prosecco flirts with the $15 price point. Brands such as Barefoot, with $67 million in sales in 2014, (third highest sales in the USA for sparkling wines) and Cupcake ($30 million and eighth most sold sparkling wine brand in the USA) continue to hold the line on pricing, putting pressure on both the Prosecco market as well as the sparkling wine market in general. It’s only a matter of time before even high-volume brands begin to edge up in price.

As pricing creeps up, Prosecco must reckon with competition from producers both near and far. In Italy, just to the west of the Veneto, one finds a bevy of terrific sparkling wines that blend a moderately fruity character with the complexities ageing on the lees gives traditional sparkling wines. While some 20

of these wines are ambitiously priced to compete with the top sparkling wines of the world, many remain powerful players in the high stakes value wines category.

From Lombardy, we have Franciacorta, produced in the traditional style primarily from Chardonnay and Pinot Noir grapes, though some Pinot Blanc and a drop of Gris is not uncommon. Franciacorta has slowly come into its own over the last two decades as producers have learned that they are not Italy’s answer to Champagne, but rather a unique expression of that magical blend of varieties and environment that we call terroir. Consumers have been responding positively with 2014 sales of Franciacorta up 10% over those from 2013.

GLOBAL SPARKLE If we needed any additional evidence of the growing complexity of the sparkling wine market, consider the world of diversity these three small regions of Italy provide, just a scratch of the surface of sparkling wine trends and global production. While one can offer a broad overview of the situation,

you have to get out there and experience all these wines yourself in order to understand this glorious diversity. I can touch on Italy, and will offer insight into some of the new world options for sparkling wines below, but with bubbles being produced from Brazil to Ontario, England to Tasmania, cataloging them all is too great a task for a simple article. The wine professional needs to taste, explore, and discover.

Champagne, after all, remains the benchmark by which all sparkling wines seem to be judged, though price seems to be playing a crucial role in the continued growth of Prosecco and méthode traditionnelle alternatives such as Spain’s Cava. While Prosecco gets all the attention today, Cava continues to soldier on as the affordable méthode traditionnelle option each holiday season. With exports that on a bottle basis exceed those of champagne, 154 million bottles compared to Champagne’s 149 million, Cava remains a significant player, particularly at the less expensive end of the market, where prices for big brand Cava remaining under $10 a bottle.

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Cava continues to soldier on as an affordable option.

pineapples made on Maui, and it’s actually delicious. Ultimately, for the true aficionado I suspect that the increasing complex and distinctive sparkling wines emerging from the Pacific Northwest, Oregon in particular, will be grabbing headlines and winning blind tastings sooner rather than later.

Gregory Dal Piaz has been involved with wine for over three decades, in restaurants, retail, and writing. As Editor-in-Chief of SimplyBetterWines.com, he has spent 2015 researching and writing in Chianti for a book to be released next year.

All the tools you need, all in one place.

As mentioned, we now have sparkling wines from the new world, with Brazil being a big player, and even Peru offering up some convincing examples, but perhaps the most surprising development in the world of sparkling wines comes from the bridge between new and old worlds.

Producing some 4 million bottles of bubbly a year, English sparklers are not yet a threat to Champagne who exports nearly 33 million bottles to the UK annually, but the wines are winning awards, attracting critical attention, and in a recent blind tasting, bested some well known Champagne.

With this attention it will not be surprising to see both sales and production grow for these wines.

While England’s sparkling wine industry is taking off, the US market continues to be dominated by its own domestic production. With a modern 50-year history of traditional sparkling wine production to draw on, and the freedom to experiment, one of the top producers in the US is located in New Mexico, it’s no surprise that the everadaptable Americans have carved out a large slice of the market for themselves.

They even have sparkling wine from

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How To:

Your n e h t g n e r t S Financial Foothold

Earn It, Keep It:

7 Steps to Protecting Your Money in Uncertain Times

By William J. Lynott

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Bar Business Magazine March 2016

Here are seven steps you can take now to protect that money from the threats posed by today’s volatile economy:

1) Don’t Panic If you’re like most retail entrepreneurs, you have some investments in the stock market. Whether they are in a retirement program such as a 401(k) or IRA or in a regular brokerage account, it’s important to stay the course.

“Fluctuations in the market are a natural part of our economic cycle,” says Stacy Francis, Certified Financial Planner and founder of Francis Financial, New York, NY. “When the market is in a downturn it may seem logical to cash out and go home, but before you do that you may want

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s a bar owner, you’re working hard for your money in a tough, competitive business climate. Today’s troubled economy has made it more important than ever for you to protect those hard-earned dollars you’ve been able to save and invest for your future. Whether your retirement nest egg is a thousand dollars or a hundred thousand or more, it’s never been more important to protect it from the potholes that line today’s road to financial security.

Our roller-coaster economy, skyrocketing costs for food and energy, and the uncertain effects of civil unrest in many parts of the world all threaten to eat away at the safety net provided by the money you’ve been able to put aside for your future.

to think about your long-term goals for that money.”

Market downturns, even recessions, are relatively common in our society and are a normal part of a free economy. A recession, technically speaking, is a decline in Gross Domestic Product (GDP) for at least two consecutive quarters. That definition alone makes it rather easy for us to slip into a “recession.” Even with that somewhat liberal requirement, recessions have become of shorter duration and of much less severity than they were in the past.

According to studies by Ned Davis Research, since World War II, the average expansion in our economy lasted 57 months while the average recession lasted 10 months. In the past 20 years, according to the study, we haven’t had a recession lasting longer than eight months.

All of this suggests that the rules of the game of profitable investing remain pretty much the same. While today’s economic troubles may seem of formidable proportion, they are probably no worse than the concerns that bothered investors in the 1960s, or the 1980s, or any other period.

“Many people sell low and buy high because emotion drives their investment decisions,” says Lisa Featherngill, CPA/PFS, member American Institute of Certified Public Accountants. “Remember, you haven’t lost money until you actually sell a security.

“If you decide to sell, buy something else right away.

Studies have shown that your investment returns will suffer dramatically if you miss the best days of the market. Nobody knows when the best days will occur, so stay invested.”

In short, investing for a financially healthy retirement still calls for the same kind of common sense approach that has worked so well in the past. Most experts predict that the long-term future will most likely mirror the long-term past.

That is, a steady pattern of economic growth with periods of expansions, recessions, and downturns in the market.

2) A void Reacting to Daily Economic Reports “In an effort to sell newspapers and air time, the media trains investors to look out for the next economic number of the day,” says Jordan Kimmel, Managing Director, Magnet Investment Group, Randolph, NJ “Whether it’s employment numbers, capacity utilization, or inflation statistics, there is always a number of the day to tempt investors into overreacting. In reality, it is nonsensical to react to daily economic reports. No investment strategy is better than identifying superior companies and holding them while letting your money compound over time.”

3) D on’t Turn Off Your Buying During a Downturn Some of the world’s most successful investors made their fortunes by buying when everyone else was selling.

But that’s not easy to do. Investing steadily during market downturns may be too much of a psychological adventure for most of us, but there is a system that enables almost anyone to take advantage of those tempting buying opportunities. It’s called dollar cost averaging.

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“Dollar-cost-averaging calls for spending a fixed dollar amount each month or quarter on a specific investment or part of a portfolio, regardless of the ups and downs of the share prices,” says Francis. “By following this pattern consistently, you will purchase more shares when prices are low and fewer shares when prices are high.”

For example, if you decide to spend $500 each month on purchasing shares of stock or a mutual fund you will be able to buy only a few shares if the price is $100 per share.

However, if the price goes down to $50 the next month the same dollar investment will buy twice as many shares.

“By making regular and consistent purchases over a longer period of time, your cost basis, the total amount you pay for a security, is spread out. That provides a cushion against normal market price fluctuations,” says Francis.

“Dollar-cost-averaging is a time-proven and effective way to minimize the effects of emotion in financial management,” adds Kimmel

4) Don’t Try to Time the Market “It’s better to invest regularly, without regard for the general condition of the economy or the direction of the stock market,” says Darrell J. Canby, CPA/CFP, President Canby Financial Advisors, Natick, MA. “Timing the market, trying to determine the best time to buy specific stocks, rarely works,” he says. “You might get lucky once in a while, but your luck isn’t likely to last.”

Rick Willeford, MBA, CPA/CFP, Atlanta, GA says simply, “Market timing and day trading are for suckers. The financial press makes money from advertising, and they do that by keeping you breathlessly chasing the latest tip or fad.

They make money whether you win or lose.”

Waiting for stocks to hit the “bottom” before you buy or hit the “top” before you sell has long since proven to be a loser’s game for investors. Select the stocks or mutual funds that you buy only on the basis of sound fundamentals.

5) M aintain an Appropriate Asset Allocation If there is one point that virtually all financial advisors agree on, it’s the critical need for you to maintain an asset allocation suitable to your personal circumstances. Asset allocation refers to the process of dividing your investable assets among stocks, bonds, and cash.

The diversification mix that is right for you at a given point in your life will depend on such things as your age and your tolerance for risk.

If your retirement is years away, most experts recommend relatively heavy investments in equities, 60 percent or more of your total portfolio. “However, if your time horizon is less than 3 years,” says Certified Financial Planner (CFP) Greg Womack, Edmond, OK, “stay in fixed investments like CD’s, short-term bonds, and money markets.”

For an asset allocation calculator that takes these and other circumstances into consideration, log on to http://www.bankrate.com/calculators/retirement/assetallocation.aspx.

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How To: Once you allocate your assets in the manner right for your circumstances, it’s important to rebalance at least once a year.

If the value of your equities has risen, you may want to sell off some of them to restore your original ratios. If their value has dropped, moving more cash into equities may be appropriate.

“If your portfolio is largely within a 401(k), IRA, or other retirement plan, consider rebalancing every quarter,” says Womack. “If it is regular, taxable money, consider at least annually, perhaps more during extremely volatile periods.

For rebalancing strategy to work, you must own assets that don’t react the same way over differing market conditions.”

6) D o Everything Possible to Minimize Income Taxes There are two kinds of dollars: taxable dollars and tax-free dollars. Keeping Uncle Sam’s share of your hard-earned money to the legal minimum by maximizing tax-free dollars is a critical part of ensuring a comfortable financial future.

Always be sure to take every allowable deduction at tax time each year. And remember that every dollar invested in your 401(k) or your regular IRA is a tax-deferred dollar. You won’t owe income taxes on those dollars until you begin making withdrawals after retirement.

7) Stay the Course “Creating a plan such as dollar-cost-averaging and sticking with it under all market conditions is the way to maximize your returns,” says Kimmel. “Human nature makes it difficult for the average investor to stick to an investment strategy unaffected by emotion. Sometimes it’s fear; sometimes it’s pure greed. Either way, allowing emotions to affect your investing decisions is certain to damage your financial future.”

“It’s human nature to chase hot sectors that have already made a significant move,” says Womack. “It’s also natural to panic and sell-out when everyone else is doing the same.”

While it may be the natural thing to do, it’s not the smart thing, according to Womack. “It’s important to have an investment strategy and stick to it. Remember: if the headlines are full of it and everyone else is doing it, you’re probably too late.”

There is, of course, much more to the maintenance of your personal finances in a manner suited to promoting a good night’s sleep during these scary investment times.

However, sticking with these common sense fundamentals will go a long way toward protecting that nest egg so important to your future.

All you need to keep your bar running smoothly.

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BREAK IT UP Your source for on-premise gaming

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GOOD CHEMISTRY

Designed to inspire creativity for inventing new, memorable ways to prepare signature drinks that command attention, the Chemistry Bar collection includes beakers, cylinders, Erlenmeyer and round flasks and test tubes. In addition to offering an uncommon way to serve specialty drinks, the lines on the glassware aid in accurately measuring ingredients for pour control.

T

he Chemistry Bar collection from Libbey Foodservice brings an element of science to the art of crafting new cocktail presentations.

Incorporating glassware not typically found in bars, such as beakers and cylinders, along with bold preparation and presentation techniques, can create an extraordinary beverage experience.

As the name also implies, extra experimentation needs to be done to keep the bar menu fresh and the customers interest. In updating Science Club DC cocktail program, Willis’ team decided they would build the new program with science itself as the main focus of the drinks. For those bars going in a similar direction, his advice is to be absolutely sure that when using elements not usually meant for consumption to fully understand the ingredient.

“Know what makes it tick; what it’s made of, how it reacts to certain additions, and most and foremost, is it harmful,” he cautions. “You will also need to access proper equipment for handling said element and appropriate storage are all major factors in successfully crafting with chemical additives. For example, we had to train staff that handling dry ice without gloves will in fact burn the skin.

Lauren Parton, Beverage Director of the Loews Hotel Chicago believes picking and choosing your molecular

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“The right glass not only intensifies flavors and aromas but can also makes a statement about the kind of experience owners, mixologists and bartenders seek to create for their customers,” said Susan J. Dountas, director of foodservice marketing for Libbey Inc. For more information, visit libbey.com.

mixology weapons carefully is a good way to go, especially as things can go awry with the final drink when the techniques are applied without consideration to the final product. She warns bartenders that if you’re selling the process rather than the result, you may need to rethink things.

“You need to consider how the cocktail will taste for the guest rather than the coolness involved in making it,” says Parton. “I went to this restaurant in Nashville, and every single cocktail we tried had a liquid nitrogen froth coming off of it. When the smoke had settled, it killed the garnishes presented. What was left was brown grossness on the top of my drink. While the drink was probably good before, by the time it got to me, it was less than satisfying.”

Parton observes that while elements of molecular mixology are still relevant because of their practical applications, she says the emphasis from this point forward should be about the practical applications of

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Nitrogen helps create a smoky effect in cocktails.

ripe raw tomato. This (application) is how I see molecular gastronomy in mixology working. For example, using citric acid powder to preserve the integrity of fruits and vegetables.”

He cites an instance at home where he used a sous vide to make short ribs rather than do traditional braising. Even after glazing them in a pan, he found the result would have been better if he had made them the old fashioned way. He then applies the example to cocktails.

“You lose a little bit of the soulfulness of the original ingredients,” he says. “The question you need to ask yourself is whether the technique you are using actually ends up making the drink actually taste better, look better, have better texture. The techniques should be functional. Is it making it better or is it just a gimmick, and does nothing for the end product.”

One instance where he did use the “smoking gun” hand-held food smoker technique to his advantage was with the creation of a drink served alongside grilled dishes served in the hotel’s rooftop restaurant.

Juyoung Kang, lead mixologist at the bar of Emeril Lagasse’s Delmonico Steakhouse in the Venetian Las Vegas, meanwhile, is not a fan of molecular techniques.

Her reasoning is based on comfort food’s return to vogue with customers. She also points out it is not a cost effective proposition for bars, especially if

the tools used rather than putting on a show. If you are still looking to bring molecular elements into your program, she suggests starting smaller and grow from there.

“Chemicals and tools, of course, can help preserve things and prevent them from spoiling, helping you to save some money and be less wasteful,” she says. “For example, you can use it to chill drinks in interesting ways, such as flash freezing olive juice to make your dirty martinis. You can chill the martini with a frozen olive juice bar that gradually melts and makes your dirty martini dirtier as the night goes on. We are gearing up for patio season, and this is one way we do use liquid nitrogen, in small ways, instead of making it a crazy extreme.”

Science Friction While Michael Ploetz has worked with noted modernist chef Jose Andreas and Los Angeles whiz kid chef Michael Voltaggio, he is now Food & Beverage director at The Peninsula Beverly Hills. It is a position he relishes as it has allowed him to get back to nature.

“While I spent a lot of time (with Andreas and Voltaggio), I am familiar with the (molecular gastronomy world,” he says. “However, my feeling is that molecular techniques should be used judiciously, and only used to make something taste better. For example, a cooked tomato is going to taste better than an underwww.barbizmag.com

The Buddhalicious cocktail at Barton G. (recipe on next page)

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The How-To Publication

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Call the Shots:

9 Tips For

By Seth Worby, CEO & Founder, Champ Internet Solutions

A

s the owner of a bar or nightlife establishment, you know what it takes to keep every aspect of your business running smoothly: an investment of time, money, and staff each and every day. You put a lot into your daily operations on-site; you should ensure that your website accurately represents your business and meets customer needs in order to attract new customers— and keep regulars coming back.

Start with these 9 easy tips for getting the most out of your bar or nightlife website:

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1. Begin with this mindset: My bar’s website is my most powerful communications platform.

At your bar or nightclub, you’re able to interact with your customers when they walk through the doors, at the bar, and throughout the evening. But what if you could engage these same loyal customers (and attract new ones) before and after their night out? You can– if you create a modern, easy-to-use bar website and a carefully maintained social media presence. Your nightlife website, Facebook, Twitter, and Instagram will act as the digital storefront of your brand.

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Building A More Engaging Web Site Responsive, mobile-first website design makes mobile phone users a priority by starting the creative process with a mobile design in the smallest screen confinements and, only then, building out bigger screen size versions of the design from that baseline. You wouldn’t turn away walk-in visitors with a messy exterior and hard-to-read menus, so why do it on your website?

A potential bar or nightlife customer could be searching for a hotspot near their location and land on your website from a Google search, or they could be looking up your business directly—even as we speak.

They may read a positive review or see a shared photo on social media, and arrive at your website looking for your location, phone number, or menu.

And they’re doing it all from their mobile phones.

Can they access the information they need quickly and easily from their iPhone or Android?

Your website acts as your bar’s digital storefront.

Not sure where to start? Ask yourself (and your staff) some tough questions: • W hat does the new website need to do for my business?

• H ow do I want to communicate with new and existing customers via my website?

• W hat do I want users to think about my brand?

What voice and tone should my business use in online communications?

• H ow can I control the information that is currently out there about my bar?

• H ow will I measure success in terms of website traffic, effect on sales, etc.?

Once you’ve had a chance to regroup and discuss business goals, it’s time to set up Google Analytics. For starters, make sure your current bar or nightlife site has the correct analytics tracking code in place—this goes in the header code of your website. By adding this code to your existing site now (if it’s not already there), you’ll be able to measure month over month and year over year growth between your old and new websites.

You’ll also gain insight into how many people are visiting your website and where they came from, how long users are spending on each page, and what pages they visit the most, along with many other traffic stats.

If you’re building your bar or nightclub’s first website, be sure to sign up for a free Google Analytics account and have a developer add the tracking code once the website is developed. Stay tuned: we’ll share how to measure your ongoing success with Google Analytics later.

2. D esign mobile-first for a responsive bar or nightlife website that’s easy to use on any screen.

More than likely, most of your current and new guests are well-equipped with the latest and greatest mobile technology, and are using their handheld phone or tablet to find information about your bar online. www.barbizmag.com

3. M ix up a memorable user experience that goes down smoothly.

User experience (UX) is a popular term in web design and development these days—and with good reason.

The experience a potential customer has on your site greatly impacts their decision to visit your bar or nightclub in person. Make it simple and easy for a customer to find the information they need in order to make that decision.

Don’t play hide and seek with your bar’s phone number. Make sure direct contact information is highly visible on all pages and displayed in an easy to read font and color.

When putting together a savvy UX strategy for your website, try thinking of frequently asked questions— the type of mental checklist we all go through when considering a nightlife destination: • W hat type of bar or nightclub is this?

• W here is the drink menu?

• Do they serve food?

• W hat time do they open/close?

• H ow can I make a reservation or request bottle service?

• W hat is their phone number?

• W here are they located?

• W hat are the drink specials here?

• W hat are the Happy Hour hours?

• A re there any special offers or events?

These questions cover a small set of the expectations an interested visitor may have when arriving at your bar website. Create a rewarding online experience by answering complete answers to each of these questions, all while highlighting what’s unique and cool about your bar or nightclub.

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Call the Shots:

5 . Write website content for your audience, not for you.

It’s harder than it sounds. When it’s time to write messaging and content for your new bar website, take each of your target audience groups into consideration.

First, think of all the types of customers that walk into your bar or nightclub on a given night. Perhaps your key demographic is large groups looking for a night out on the town, or couples celebrating an 34

intimate special occasion. Take Always allow easy into account your audience’s access to group and needs, wants, and attitude when event booking or writing website content, using dedicate an entire language, voice, and tone that page to themed nights. speaks to each group in the way they like to communicate.

Give each audience group the information they need. Allow easy access to group and event booking, daily drink specials, or an entire page dedicated to upcoming musical performances or themed nights.

Providing content that’s tailored to your target customer—and speaks directly to them in plain language—makes website writing a more efficient, creative process.

6 . Shake things up with social media.

Attractive, well-maintained social media brand pages can be a powerful marketing tool for your bar or nightclub. Make use of your popular social profiles (or create some) to channel web traffic to your site, but don’t forget that it’s all about engagement. Use your bar’s Facebook or Twitter page to spark conversation and encourage sharing around your business.

Dedicate prominent space to social feeds, and be sure to include links to your social profiles in the header space of your website, so they can be seen from any page. Encouraging nightlife website visitors to interact with your social media pages can create opportunities for happy bar-goers to review your business, share their thoughts, and post photos of their drinks and the atmosphere—which can, in turn, convince a new patron to choose your bar for their next big night out.

Integrating social media into your website plan only

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4 . Hire a professional photographer for your bar/ nightlife website.

You only staff a true mixologist behind your bar, so why not hire a professional photographer with a proven background in food and beverage? An experienced photographer can add visual beauty and legitimacy to your website, portraying both entertainment and beverages in the best possible light. Rely on your best bartender for perfectly blended cocktails; leave it to a professional photographer to provide you with drool-worthy photos that capture the great look, character and atmosphere of your bar.

Some bar and nightclub owners rely solely on their patrons to share images of their drinks and the scene on a typical night, taking advantage of “free” material by re-using and sharing or pulling in a stream of tagged social media posts on their website. This might do the trick for some brands—most often for casual places—but avoid leaning too heavily on usergenerated photos without creating some of your own. Be in control of the information being circulated about your brand online, and serve up professional, authentic views of what your bar is really like.

works if the two work together. Put aside some time to nurture your social profiles on a consistent, ongoing basis. Consider hiring a social manager or assigning a longtime staff member—one that knows your business well—to be the new voice of your brand on Facebook, Twitter, Instagram, YouTube, or Pinterest.

to navigate for any user, no matter Treat your bar’s their technical know-how. website like you At the bar, beverage taste testing would your menu: allows your staff to try different continue to evolve recipes before adding them to the and grow. drink menu. You can do the same for your new website. Perform web user testing on your current bar website to gather feedback for the new work in progress, or bring in a user testing group postdevelopment to discover any user experience issues before site launch.

Bar website user testing can also be done after the site is live and released to the public. Obtain feedback post-launch—and beyond—by adding a pop-up survey to the website, offering a coupon to those who complete the survey. Make sure they know they’re getting an exclusive “prize” in return for their time.

7. Use the freshest ingredients.

Creating a new bar or nightclub website demands upto-date content and images, while staying in the know with beverage and entertainment trends. There’s always something new to share with your customers, whether it’s a new drink special, big upcoming event, or holiday party. The possibilities are endless when it comes to keeping your brand top of mind with patrons and guests.

Share photos and video, ask for feedback, or spark up a giveaway contest—all exciting ways to attract repeat website visitors and an engaged customer base.

Don’t make the mistake of forgetting email newsletter integration. Add an area to your website where users can sign up for brand emails—in exchange for a free first drink, perhaps—as another way to connect marketing, social, and website efforts.

9 . Measure your success.

You and your team have put a ton of time and effort into your new bar or nightclub website. Post-launch, it’s now time to see how well your website stacks up to those goals you set in Step #1.

Firstly, get acquainted with your bar website’s Google Analytics account, setting up new custom dashboards and monthly reports that keep you informed of the latest visitor traffic, referrals, and top-performing site pages.

Treat your bar or nightclub website like you would your menu: continue to evolve and grow. Pay attention to guest feedback and reviews, implement change, keep testing and creating consistently authentic web content. Successful bars are constantly evolving to meet changing customer expectations and keep up with the latest trends; bar web sites need to do the same.

8 . Test your bar/nightlife website with real people.

At the end of the process, remember that your website was created for your customers. You already know what makes your bar or nightclub an awesome hotspot, but potential patrons may not. That’s why it’s crucial to build a nightlife website that’s accessible and easy

Backed with a decade of experience in the SEM and SEO fields, Seth Worby founded Champ Internet Solutions in 2009, a full service digital marketing agency. Seth’s breadth of technological and business knowledge helps drives results in terms of website design, SEO, e-commerce, digital marketing and integrated solutions. Champ’s most recent work includes designing websites for restaurant groups. Visit www.champinternet.com to learn more.

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Big

6

D.C. Boston CHICAGO

Los Angeles MIami

new york

For More Years!

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n and around the halls of Washington, D.C., let’s face it—the truth can sometimes be hard to come by. But while both sides hope to hoist their candidate into the White House in 2016, there may only be one bipartisan consensus to be reached this year: The D.C. cocktail scene is rising in the polls.

This has always been a city, in my view, of three distinct nightlife worlds—the old boys’ club backroom politician bars surrounding Capitol Hill, the college crowd, and live music— and there was something to be said for each. The District’s classic cocktail bars made excellent “old man” drinks; the co-eds always had great options for cheap beer; and the live music venues may have been host to the dawn of punk rock in America (just ask Dave Grohl). But as cities like New York,

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Chicago, and San Francisco have given birth to the craft cocktail culture, it seemed like D.C. was lagging behind a bit.

That was then. More recently we are seeing a growing crop of new, high-end cocktail bars that don’t just make martinis for senators. Mixologist Derek Brown is a big part of the movement, a longtime D.C. bartender and owner of such venerable venues as Eat the Rich and Mockingbird Hill. This month, Brown opened his latest, Columbia Room, to rave reviews.

And in early 2016, it was a New Yorker with years of bar experience in the Big Apple who saw the scene in D.C. becoming something he wanted to be a part of, leading him to open another one of the District’s newest cocktail dens, Quarter+Glory.

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Top, facing page: Daniel Swartz

By Chris Ytuarte

As the nation’s capital becomes the focal point of the world for the next eight months of a presidential election period, perhaps the spotlight should instead be on its burgeoning cocktail culture and new venues like Quarter+Glory.

Quarter+Glory, the latest addition to D.C.’s thriving hospitality scene along the U Street Corridor, is a modern take on the classic American watering holes of past generations, where all walks of life convened over a shot of whiskey, a cold beer or a simple cocktail and enjoyed good conversation in a convivial atmosphere.

“A lot of the inspiration for Quarter+Glory came from growing up in bars in New York,” explains Kenneth McCoy, Chief Creative Officer at Public House Collective, the New York-based hospitality management and consulting company behind Quarter+Glory as well as other well known venues like Ward III in Manhattan. “My dad owned five bars in New York City, and these were the kind of places you’d go into and there would be a banker sitting next to a writer sitting next to a model sitting next to a construction worker. I’ve always been in love with that romance of these very different people in the same setting. So the idea of the racanteour, the storyteller—Quarter+Glory is inspired by that. You’d hear these stories from different people—a Wall Street guy telling one story and a postman sitting next to him telling a different story—and it’s the idea of stories and how they connect us all together, regardless of where you’re from.”

Quarter+Glory embodies the spirit of creative types of a past era coming together, whether it be journalists, poets, actors, novelists, or just the neighborhood raconteur, to converse about their individual crafts and the unique creative process that connected them. In that vein, Quarter+Glory borrows its name from an alleged secret literary society said to be started by famed playwright Eugene O’Neill. As lore would have it, the members would gather in old waterfront bars and conclude each meet by raising their glasses and pledging, “give me Quarter and Glory!”

“I don’t know necessarily that I’m saying this is what D.C. needed, but I was drawing on the inspiration of where I’m coming from, and that’s all I know,” says McCoy. “We have a couple of bars in New and they’re in very different neighborhoods, but I always feel like, no matter what neighborhood it is, everybody always needs a good bar to go to. It sounds cheesy, but that idea of that Cheers environment, where you walk in and everybody is friendly and everybody is talking and everyone is from different worlds, I think everybody needs that, no matter where you are.”

At the core of Quarter+Glory is a menu of 25 cocktails, comprising both “The Survivors” classics and “The Originals” house originals, which will rotate seasonally. Cocktails on tap include the No Sé, a Barrel-Aged Ilegal Mezcal Negroni made with Campari and Cinzano Sweet Vermouth; and Jamie www.barbizmag.com

“I don’t know necessarily that I’m saying this is what D.C. needed, but I was drawing on the inspiration of where I’m coming from, and that’s all I know.”

(Here’s How), combining Rittenhouse Rye, Gran Classico and Angostura Bitters with house carbonated Sarsaparilla.

And while the cocktail menu is stellar (and seasonal), McCoy emphasizes that the key to Quarter+Glory goes beyond just great drinks.

“In the service industry, you can teach bartending, but there has to be something in you that wants to do this and wants to be there every night,” says McCoy. “Bartending is March 2016 Bar Business Magazine

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Big

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D.C. Boston CHICAGO

Los Angeles MIami

new york

almost like being on stage because you’re dealing with tons of different characters and you have to be able to make that whole thing jive. There’s a guy walking in from Texas sitting next to a local construction worker sitting next to a woman who’s reading a book sitting next to a politician. You have to be able to orchestrate this whole situation; you’re on stage.

And you have to know when to talk to people and when not to talk to people and know what to talk to people about. You have to be well versed in everything, and it’s all about bringing your personality to that.

“For too long in this industry, and at least for the last ten years, it’s been all about the cocktails. But people are going to bars for an experience. It’s not just about a cocktail.

People are going for an entire package—the music, the bartender, the server, etc. And you really have to offer that to people. The idea of walking into a bar and seeing some stuffy 38

bartender not talking to people, with his hands behind his back or twirling his moustache and talking about ice cubes or the latest jigger—it’s extremely unappealing. People are going to bars for an escape.”

Public House Collective partnered with acclaimed design firm Parts and Labor Design to execute their vision for the space, which is inspired by American craftsmanship rooted in tradition. Housed inside a building constructed in 1919, original brick walls set the scene while a 33-foot-long oak bar top serves as a frontispiece to the stunning back bar that reaches all the way up to the lofty ceiling. With warm leather banquettes and covered bar stools enhanced by intersections of tweed and other fabrics in various patterns, the 44-seat space evokes a sophisticated handsomeness that is both timeless and effortless. Custom lighting accents add curvature and softness, complementing some of the harder

Bar Business Magazine March 2016 www.barbizmag.com

Top, facing page: Paul Wagtouicz

The No Sé cocktail, on tap at Quarter+Glory, is a barrel-aged mezcal negroni made with Campari and Cinzano Sweet Vermouth.

“For too long in this industry, and at least for the last ten years, it’s been all about the cocktails. But people are going to bars for an experience. It’s not just about the cocktail. People are going to a bars for escape.”

edges noticeable in features like brushed metal and marble utilized in the drink rails located around the room. The original hardwood floors have been refinished and are joined by a new brass entryway detail that will immediately welcome new guests and future regulars to experience the hospitality and community of Quarter+Glory.

“We were really fortunate with the two spaces we’ve had in New York, and looking in D.C., there were a lot of similarities,” says McCoy. “The building in D.C., I believe, is from 1919, with very tall ceilings, and once we gutted the space, there was a ton of exposed brick, which we hadn’t realized initially. And there was also a drop ceiling with old rafters and exposed brick. I think that brings a lot of character to a space. I like those really old world ideas of having a tin ceiling or rafters or a high ceiling or brick; they add a lot of character and warmth.” www.barbizmag.com

McCoy hopes that Quarter+Glory brings a little bit of the New York of his youth to D.C., and he see’s the shift in the District’s cocktail scene as something that was always coming. Now, it’s arrived.

“Obviously the cocktail movement has crossed into many different states and towns and cities in the last ten years, and I think there is so much going on in D.C. that there was an opportunity here,” says McCoy. “It was always in my mind to go there and do this. D.C. has changed in the sense that I think more people are moving there and staying there, rather than it being a cyclical town where it changes with the administrations and with people going to college. I think there is more building go on there now and more people are going there and staying.”

Whether its college or politics, the D.C. bar scene is becoming bigger than just four more years.

March 2016 Bar Business Magazine

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Inventory Redd’s Launches “Limited Pick” Series Redd’s unveiled the new “Limited Pick”, a series of special release ales each available for a limited time. The 2016 special releases will feature three exciting ales over the course of the year: Redd’s Cranberry Ale, Redd’s Blueberry Ale and Redd’s Ginger Apple Ale. Like the original Apple Ale, the Limited Pick flavors are five percent alcohol by volume, each adding a unique twist to the signature crisp apple taste Redd’s is known for: Redd’s Cranberry Ale delivers a slightly sweet, tart cranberry taste, balanced with crisp apple notes and a refreshing smooth finish; Redd’s Blueberry Ale boasts a delicately balanced apple and blueberry aroma, while offering a taste that hits with ripe blueberry tones and a satisfying apple finish; Redd’s Ginger Apple Ale delivers the fresh taste of ginger with hints of Redd’s crisp apple, providing just the right amount of spiciness and sweetness. Redd’s Cranberry Ale—a beer fans have been begging Redd’s to bring back since its first appearance in 2014—will kick off the release of the series in February, followed by Redd’s Blueberry Ale in April, and rounding out the year with Ginger Apple Ale in September. All beers will be available for a limited time only while supplies last. For more information visit www.ReddsAppleAle.com.

Teeling Whiskey Exclusive Single Barrel Series The Teeling Whiskey Company, Ireland’s leading independent Irish whiskey producer, has released an exclusive Single Barrel bottling programme just in time for St. Patrick’s Day. This series involves 12 individual casks of Irish Single Malt whiskey hand bottled for some of the top American on and off premises accounts on both the East and West Coast of the U.S. The 2016 U.S. Single Barrel release consists of 13 Year Old Single Malt Irish whiskey distilled in 2002, and initially matured in ex-bourbon barrels for the first 12 years before being finished exclusively in ex-White Port barrels from the Carcavelos region of Portugal famous for its beautiful light fragrant fruity flavor. The Teeling Whiskey Company is the first whiskey producer to ever use this type of White Port barrel to age whiskey and deliver a taste that works with the underlying taste. www.teelingwhiskey.com

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Champagne Charles Heidsieck Releases 2006 Vintage Rosé Champagne Charles Heidsieck, one of the most respected and rewarded Champagne houses, based in Reims, France, is proud to announce the release of the Charles Heidsieck Rosé Millésime 2006 (SRP: $150), the new vintage rosé release by the House, following the legendary and multi-awarded 1999 Rosé. The wine is imported through Folio Fine Wine Partners and is available nationwide in limited quantities, with approximately 250 6-bottle cases imported. A blend of 15 crus from the Montagne de Reims and Cote des Blancs, the 2006 is a blend of 63% Pinot Noir, 37% Chardonnay and 8% still red (Pinot Noir). For only the second time in the history of Charles Heidsieck, the House decided to disgorge the Rosé Millésime 2006 before the next scheduled vintage rosé: the 2005. This truly wine oriented decision – the last one made by Thierry Roset, previous and long standing Chef de Caves, before he passed away in October 2014 - was driven by the 2006 achieving its potential. www.charlesheidsieck.com.

Sam Adams Rebel Grapefruit IPA Hits The brewers at Sam Adams announced today that they’re releasing the newest member of the Rebel family to craft beer lovers across the country with the nationwide launch of Rebel Grapefruit IPA in bottles and cans. Drinkers first got a taste of this thirst quenching IPA back in November when it was released on draft, and the brewers are now offering it year-round in bottles and cans. Brewed with real grapefruit – Californiagrown Star Ruby and Star Rio – Rebel Grapefruit IPA hits the palate with a juicy citrus punch. These grapefruits are known for their thicker peel, and during the brewing process the peel is added in the kettle to give the beer a tart, sharp character. Before the beer is filtered, grapefruit juice is added for a sweet juiciness and to round out the bitterness from the peel. The grapefruit amps up the citrus and fruit notes of the four hop varieties, including Mosaic hops, which impart the tropical, citrus notes at the forefront of this beer. In addition to Mosaic hops, three other hop varieties are added at different stages of the brewing process for even more hop flavor and aroma. The resulting beer is distinctly bright, with a juicy tartness that is complemented by the hops.

For more information visit www.samueladams.com.

Bar Business Magazine March 2016 www.barbizmag.com

Two New Single Pot Still Irish Whiskies Hit the Market

SVEDKA Vodka Rolls Out Cucumber Lime

Pernod Ricard USA welcomes further innovation to the Irish whiskey category with two new expressions, Midleton Dair Ghaelach and Green Spot Château Léoville Barton. Midleton Dair Ghaelach is the first ever Irish Whiskey from the Midleton distillery to be finished in virgin Irish Oak Hogsheads, and Green Spot Château Léoville Barton, the first Single Pot Still Irish Whiskey to be finished in Bordeaux wine casks, bring a new dimension to the classic expressions renowned among whiskey connoisseurs for their exceptional quality. Midleton Dair Ghaelach, meaning ‘Irish oak’, is the result of a six-year exploration by the Midleton Masters into using native oak to mature Irish whiskey.

Analysis shows that the Irish oak enhances the whiskey with notes of vanilla, caramel and chocolate and perfectly balance the classically rich, spicy Single Pot Still taste profile. In collaboration with professional Irish forestry consultants, Midleton sourced oak exclusively from sustainable Irish Oak forests to construct the casks for the first in a series of virgin oak releases in the coming years. Each bottle can be traced back to one of ten 130-year old Irish oak trees. www.PernodRicardUSA.com.

SVEDKA Vodka announced SVEDKA Cucumber Lime, the latest addition to its award-winning portfolio. Continuing SVEDKA’s leadership in discovering and leveraging food and beverage trends, SVEDKA Cucumber Lime brings consumers a crisp, refreshing palate combining zesty citrus and cool cucumber flavors. SVEDKA Cucumber Lime builds on the momentum within the food and beverage spaces for refreshing, bright flavors, as seen with the surge in popularity of crisp cocktails like the Moscow Mule and Gin and Tonic. SVEDKA Cucumber Lime also capitalizes on trends within Asian and Mexican cuisine, which have exploded in popularity among consumers looking to pair the distinct tastes of cucumber and lime.

Opening with a hit of cool cucumber and tart citrus, SVEDKA Cucumber Lime ends with a fresh, bright lime kick. www.svedka.com.

Now RTD: Mailbu® Strawberry Kiwi

Charles Smith Celebrates Its 10th Anniversary

Malibu®, the number one selling Caribbean Rum with coconut liqueur, announces the introduction of Malibu Strawberry Kiwi Cans as the newest addition to its popular ready-to-drink portfolio beginning this February. The pre-mixed cocktail that combines the juicy flavors of ripe strawberry and kiwi with a hint of Malibu Coconut, will be available in convenient, single serve cans perfect for outdoor and on-the-go occasions throughout the spring and summer seasons. Malibu Strawberry Kiwi Cans join Malibu’s current line of flavors: Malibu Fizzy Pink Lemonade, Malibu and Pineapple and Malibu Island Spiced & Club Soda. To increase engagement and drive consumers in-store, Malibu will support the launch with digital media promotions, sampling events and public relations outreach, including full integration into all Malibu social media platforms. At retail, engaging POS including shelf cards, cold box clings, single serve bins, can racks and dump bins will encourage trial and purchase. Offpremise sampling in key markets will drive trial and awareness of the Malibu Cans portfolio. Find out more at www.maliburumdrinks.com.

www.barbizmag.com

Charles Smith, Wine Enthusiast’s 2014 “Winemaker of the Year” and the largest independent winemaker in Washington state, is celebrating the 10th anniversary of Charles Smith Wines by unveiling his latest masterpiece – Casa Smith – a collection of wines produced from classic varietals of Italy.

Recognized for award-winning, yet approachable wine, Charles Smith is once again breaking the mold of traditional winemaking by crafting accessible Italian wines with grapes grown in eastern Washington, adding to his extensive portfolio of offerings sold in all 50 states and 20 countries.

According to Nielsen Wine Data (December 2015), among high frequency wine drinkers, Italy rates number one in quality and Italy tops the list of imported wines purchased in late 2015. Now, with Casa Smith, wine drinkers have access to bold Italian varietals grown in Washington. Casa Smith includes four distinct bottles produced with only Washington grown grapes from single vineyard selections: 2012 Casa Smith Jack’s Barbera; 2014 Casa Smith Cerva Barbera: An earthbound wine with savory layers, deep color and a mouthful of complex fruit and spice. www.charlessmithwines.com.

March 2016 Bar Business Magazine

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Holiday Happenings

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April 1: St. Stupid Day. This holiday is real, based around an organized “religion” some dude started, but for the bar business, we think it’s just a great day to call the next person who orders a Long Island Iced Tea “St. Stupid.”

April 2: Tangible Karma Day. Honor this holiday by having your staff start to ignore customers at the bar who aren’t tipping as they go.

That is the definition of tangible karma.

April 4: Vitamin C Day. The screwdriver is the forgotten cocktail of our generation, so why not celebrate this holiday by bringing back that Vitamin C(ocktail) to your patrons. Freshly squeezed, please.

April 6: New Beers Eve. New Beer’s Eve is an unofficial holiday in the United States celebrating the end of Prohibition in the United States on this day. So open those taps and serve with pride.

April 7: Metric System Day. Today, inform your customers that they can not order a pint of beer, they must instead ask for 0.47318 liters of ale. No exceptions will be made.

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10 April 10: National Sibling Day. Free round of drinks today for any two (or more) customers who can prove they are drinking with their brother or sister. One extra free bonus round of drinks for twins.

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12 April 12: National Be Kind to Lawyers Day. Pass.

April 14: National Pecan Day. Honor this day by serving up cocktails made with Rivulet Pecan Liqueur.

7th & Main 1 oz bourbon 1.5 oz Rivulet Liqueur .5 oz Campari Place all the ingredients in a shaker filled with cracked ice. Shake well. Strain into a cocktail glass.

Garnish: Orange peel

April 16: National Wear Your Pajamas to Work Day. Today is the day your bartenders and servers can come to work in their most comfortable — or perhaps persuasive — sleepwear. Don’t snooze on this one.

April 21: National Surprise Drug Test Day. How can something with a scheduled calendar date be a surprise?

Bar Business Magazine March 2016 www.barbizmag.com

April 1: Shutterstock/Anton Watman, April 2: Shutterstock/Tom Saga, April 4: Shutterstock/3523studio, April 6: Shutterstock/Everett Historical, April 7: Shutterstock/Nitr, April 10: Shutterstock/Kenneth Sponsler, April 12: Shutterstock/Lane V. Erickson, April 16: Shutterstock/Milkovasa, April 21: Shutterstock/JPC-PROD

April 2016

Index of Advertisers Company

web site address

page #

Barzz.net

www.Barzz.net

5

HarborTouch CA

www.iHarbortouch.com

C2

Heineken USA

www.DosEquis.com/cinco

3

Newell Rubbermaid

www.NewellRubbermaid.com

16-17

Inventory Companies

Charles Heidsieck Champagne

www.CharlesHeidsieck.com

Charles Smith Wines

www.CharlesSmithWines.com

Malibu Rum

www.MalibuRumDrinks.com

Pernod Ricard USA

www.PernodRicardUSA.com

Redd’s Apple Ale

www.ReddsAppleAle.com

Samuel Adams

www.SamuelAdams.com

SVEDKA Vodka

www.Svedka.com

Teeling Whiskey

www.TeelingWhiskey.com

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

www.barbizmag.com

March 2016 Bar Business Magazine

43

Owning Up

THE Cost of Doing Business Smart bar tenants can negotiate their operating costs as rent.

Although most commercial real estate professions may tell you that operating costs are not negotiable, there are aspects of these costs that can be changed to the tenant’s favor. If a formal lease document uses sufficient detail to define what constitutes an operating cost, then the bar tenant has a fighting chance to at least examine, question, and negotiate each item.

We remember one Florida landlord who charged his tenants an annual fee to contribute towards a pool of money available for hurricane damage (not fully covered by insurance). Upon closer inspection, we noticed there was no end to this billing or reserve fund. Therefore, if a tenant moved out at the end of their lease term, they did not get their money refunded – even if there had been no hurricane damage. The money collected was simply for the landlord’s slush fund and could be used for whatever the landlord pleased. Look out for these types of odd clauses – after all, it’s your money.

Look at what you’re paying for. The majority of commercial lease agreements may stipulate the specific components of the operating costs that the tenants need to pay for. Typical examples of valid operating costs include general maintenance, painting, lawncutting, snow removal, property insurance, and so on. Almost every lease agreement has an operating cost clause in a short- or long-form manner. From a bar tenant’s perspective, longer is better as it creates more certainty.

Understand how proportionate share counts. Not all tenants use operating costs proportionately. For example, should you be paying for common lobby charges or elevator maintenance costs if you are on the main floor and there is a floor of office tenants above you? Have your proportionate share of the operating costs actually stated in your lease agreement (as a percentage number) and consider excluding costs that are not applicable to your tenancy. Question the operating costs and your proportionate share.

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By Jeff Grandfield and Dale Willerton – The Lease Coach

Cap the operating costs. In some cases, a slothful or cash-strapped landlord may have skimped on regular maintenance. If the property is sold to a reasonable landlord, several years of deferred maintenance has to be caught up on at the expense of the current tenants. If you’re trying to budget costs for the year, and your overhead rents are important to you, you may want to negotiate a 5 – 10 percent cap on operating costs so that your landlord can only raise them that amount at a maximum annually. Note that the landlord may only be willing to cap controllable operating costs – meaning they won’t cap property taxes (or similar items beyond their management control). Any ceiling or restrictions that a tenant can put on rising operating costs will ultimately benefit the tenant.

Communicate with your landlord about operating cost concerns.

Operating cost discrepancies come in two flavors: honest mistakes or dishonest calculations. In a building where the property is close to or fully occupied, the landlord may have less reason to try and profit from operating costs but may still try to enhance the property using the tenant’s money. Communicating both verbally and in writing about operating cost concerns is imperative. And don’t wait too long because the lease may stipulate a statute of limitations on adjustments. If you catch your landlord with his hand in the cookie jar, don’t be surprised if they are not communicative or cooperative.

Dale Willerton and Jeff Grandfield - The Lease Coach are Commercial Lease Consultants who work exclusively for tenants. Dale and Jeff are professional speakers and co-authors of Negotiating Commercial Leases & Renewals FOR DUMMIES (Wiley, 2013). Got a leasing question? Need help with your new lease or renewal? Call 1-800-738-9202, e-mail DaleWillerton@TheLeaseCoach.com or visit www.TheLeaseCoach.com.

Bar Business Magazine March 2016 www.barbizmag.com

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