Nov 2013 Bar Business Magazine

70’s Chic:

A new venue in The Windy City harkens back to the soulful scene of the 1970s.

The How-To Publication

BAR BUSINE$$ November 2013

M A G A Z I N E

A Touch of Class

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Sophisticated suggestions for serious cocktails this holiday season

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BAR BUSINE$$

On Tap NOVEMBER 2013

CONTENTS

38 BourBon

& turkey

HOW TO 21 21

26

Social Media Marketing

Better BathrooMS

The social media universe has become a bit daunting. We look at ways to streamline your marketing efforts with minimal time loss.

One Colorado sports bar shows us how improvements to your bathroom can mean improved customer morale and comfort.

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Bar Business Magazine November 2013

30 We’re all Mixed up The latest edition of our bi-monthly section for digital issues only, where we provide a collection of cocktail recipes for on-premise. www.barbizmag.com

On Tap

BAR BUSINE$$

CONTENTS

Features 34 Bar Metrix

Departments

Inside the innovative approach to gathering customer data and the ways in which it can help your business grow.

38

38 under control

6 Bar rooM draWl

42 Big Six

8 Booze neWS

Take a trip back to the sexy 70s as we visit JIMMY at The James’ newest installation in Chicago.

The best bourbon bar on Bourbon Street; Skinnygirl® has gotten into the wine again; ABSOLUT Tune pairs with Icona Pop; Pernod Ricard gives the best gifts; Sitting pretty.

14 liquid aSSetS The best-of-the-best in beer pouring step up to compete for a chance at the ultimate in Amsterdam.

18 tuning up It’s time to tune in to holiday music, and we’ve got some serious playlist suggestions for your bar this season.

48 inventory 50 holiday happeningS

This holiday season, we take a lighthearted look at how to bring more bourbon to your Thanksgiving meal.

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52 oWning up A growing bar franchise provides a shining example of how smart owners can expand their empire— or jump aboard this one.

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“Bar Business Magazine” (ISSN 1944-7531 [print], ISSN 2161-5071 [digital]) (USPS# 000-342) is published February, April, June, August, October, & December for $45.00 per year and January, March, May, July, September, & November will only be offered in a digital format at no charge by Simmons-Boardman, 55 Broad St 26th Fl., New York, NY 10004. Periodicals postage paid at New York, NY and additional mailing offices. Copyright © 2013 Simmons-Boardman. All rights reserved. Printed in the U.S.A. No part of the magazine may be reproduced in any fashion without the expressed written consent of Simmons-Boardman. Qualified U.S. bar owners may request a free subscription. Non-qualified U.S. Subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US 75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print and Digital Versions: 1 year US 68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 each. Subscriptions must be paid for in U.S. funds only. For Subscriptions, address changes, and adjustments, write to: Bar Business Magazine, PO BOX 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 o the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein. All rights reserved. POSTMASTER: Send address changes to Bar Business Magazine, PO BOX 1172, SKOKIE IL 60076-8172.

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Bar Business Magazine November 2013

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GOING BEYOND ENTERTAINMENT

TO CRAFT A COMMUNITY

JOHN GREENWELL, BEEF ‘O’ BRADY’S Owner of Beef ‘O’ Brady’s in Newburgh, Indiana, John exemplifies how easy it is to “go beyond” for your customers. What’s his secret? It’s his ability to constantly ask one simple question: “What do my guests want?” By finding the answers to this challenge, John was able to offer them the winning combination of Buzztime and beer… what’s better than that?!

John became a Buzztime fan after playing our trivia, cards and sports games himself and knew that bringing free entertainment to his guests was a no-brainer way to build camaraderie and engagement. He was right! John then learned that his new regulars were craft beer fans, so he quickly added 12 higher-end beers that his trivia buffs love.

In a short time, John saw an increase of more than $800 per week in craft beer sales alone.

John’s recipe for success: He simply paid attention to what excited and motivated his guests to come back again and again. By creating a playful community atmosphere through trivia contests like Smartest Bar and Beef’s Battle, John has built a loyal group of players that not only comes back 3 to 5 times a week but brings their friends too!

John’s story is proof that success is crafted by focusing on the people who help you create it and giving them what they want.

Have you found your recipe for going beyond? Partner with Buzztime to discover it today! Visit goBEOND.com.

Bar Room Drawl

By Chris Ytuarte editor-in-Chief

The Casino Gamble A few years back in this column, I mentioned that I was on board with the idea of taxing people’s vices. Revenue generated by federal and state governments via the taxation of cigarette and alcohol sales—and especially of people’s legal gambling winnings—seems like a logical way to bring in money. Consumers choose to partake in these non-essential goods and activities for pleasure, so why not pay the piper to do so.

However, an interesting debate has been roiling around the halls of government here in New York State for the past few months, and on November 5th voters took to the polls to show they support the legalization of expanded casino gaming in New York (beyond Native American reservations). The issue had its opponents and proponents.

As a bar owner, which would you be?

As with most proposed governmental policy, the suggested purpose for legalizing casinos lies in generating revenue. New York Governor Andrew Cuomo and the bill’s supporters say gaming sites will create new money streams for schools and local government, not to mention some 10,000 construction jobs and permanent positions at the casinos.

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Bar Business Magazine November 2013

Opponents feel that casinos will simply be islands unto themselves— self-contained entertainment complexes that won’t help the businesses around them, but rather cipher customers from local bars, restaurants and theaters. Others simply don’t like the notion of creating public money by enabling potentially addictive behavior.

As I said a few years back, I don’t have a problem with the latter. If people choose to drink alcohol and gamble, those vices are their own. They will find a way to feed them regardless of their proximity to a bar or casino, so building these types of venues is not creating the problem. I do, however, tend to agree with the opposition’s former point: giant casino gaming centers can eat away at local nightlife. The neighborhood bar may go the way of the dinosaur where these casinos arise.

Consider Las Vegas, or even Atlantic City. Smaller, independent, “off-thestrip” establishments tend to struggle in the shadow of the mega clubs found inside casinos. After all, people travel to Vegas and A.C. to patronize the casino floors, the packed clubs, and the five-star restaurants. They don’t go out of their way to find Joe’s Sports Bar. (Sorry, Joe.) Meanhwhile, in New York, the gaming law has passed, but New York City and its suburbs remain safe from a casino invasion—for now. Gaming will be banned in those areas for at least seven more years under the newly passed legislation. But what then? Will Manhattan turn into Las Vegas East?

And what will become of the independent bar owners there, as well as those in the city's surrounding boroughs?

Place your bets.

BAR BUSINE$$ MAGAZINE

November 2013 Vol. 6, No. 11 Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004 executive offices

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

Editor-in-Chief Chris Ytuarte 212-620-7223; fax: 212-633-1863 cytuarte@sbpub.com Contributing Editor Beer, Wine, and Spirits Adam Levy art

Creative Director Wendy Williams wwilliams@sbpub.com Art Director Sarah Vogwill svogwill@sbpub.com Designer Emily Cocheo ecocheo@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

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Booze News

Bourbon on Bourbon St. New Orleans favorite named to Best Bourbon Bar list

I

n the summer issue of The Bourbon Review, New Orleans' Bourbon House Seafood & Oyster Bar was listed as one of the Top 55 Bourbon Bars in America. It was the only Louisiana establishment represented.

“The criteria for the list was simple,” said Justin Thompson of the The Bourbon Review. “The bar needed to showcase bourbon in a very proud manner, by educating their patrons about bourbon and either providing them with a superior selection or a combination of a great selection along with having a reputation for showcasing bourbon in their cocktails.”

The Bourbon Review asked each listed bar to hold a nationwide ‘toast’ on Wednesday, August 28th, celebrating each establishment as well as the 125th anniversary of Four Roses Bourbon. A Four Roses Bourbon taste was offered to all members of the New Orleans Bourbon Society, as well as anyone interested in joining. The New Orleans Bourbon Society is open to all interested ‘of age’ patrons.

“Bourbon has a long history in New Orleans, both as a drink and a street. It’s been fun collecting and celebrating bourbon. Through our New Orleans Bourbon Society, we are exposing consumers to smaller, craft spirits,” said Dickie Brennan.

The New Orleans Bourbon Society (NOBS) is a spirited society dedicated to the appreciation of fine bourbons.

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Bar Business Magazine November 2013

Membership is free and includes invitations to bourbon events, seminars with master distillers from the top bourbon and American whiskey producers, bourbon dinners, cocktail parties, a complimentary pour of the featured bourbon of the Month, opportunity to meet other bourbon enthusiast and more.

A New Orleanian through and through, Dickie Brennan was intrigued by New Orleans’ bourbon connection and wanted to pay homage to the spirit at Bourbon House. Today, Bourbon House offers over 100 American Whiskeys, many of which are rare/hard to find. In addition to having the most extensive list anywhere outside Kentucky, Bourbon House hosts regular whiskey events in conjunction with the NOBS. Master Distillers from Jim Beam, Jack Daniel’s, Woodford Reserve, Buffalo Trace, Wild Turkey, Maker’s Mark & Bulleit have and will continue to host dinners at the Bourbon House.

If you can’t make it for a Master Distiller dinner, check out other bourbon related events (tastings, bourbon study halls, crafting cocktail lessons) or stop in any time for a bourbon tasting flight. www.barbizmag.com

SKINNYGIRL® COCKTAILS

raises the bar on low-calorie cocktailing Skinnygirl® Cocktails, the industry leader in low-calorie wine innovations, proudly introduces fans to the newest additions to Skinnygirl™, the Wine Collection—Skinnygirl Prosecco, Skinnygirl Chardonnay, Skinnygirl Pinot Grigio and Skinnygirl Cabernet Sauvignon. The trail-blazing new varietals hit shelves in September 2013—just in time to serve as the perfect companion for any fall festivity or holiday celebration.

“Our fans are trendsetters and innovators, so we are always looking for the newest and greatest opportunities to continue to redefine how women cocktail,” said Megan Frank, Director of Skinnygirl Cocktails. “Through the expansion of our wine portfolio, we are thrilled to further extend our ‘closetful’ of low-cal, delicious wine, vodka and cocktail options to help our fans elevate their get-togethers, meals and celebrations.”

The four new additions to Skinnygirl, the Wine Collection join Skinnygirl Moscato from Italy, Skinnygirl California Red, Skinnygirl California White, and Skinnygirl California Rosé. With the new varietals bringing the portfolio to 20 products including Wine, Vodka and Ready-to-Serve cocktails, Skinnygirl Cocktails offers something for everyone without sacrificing convenience or taste. Each with a distinct personality of their own, Skinnygirl Cocktails’ new wine varietals are sure to be the toast of the town this fall and holiday season.

Skinnygirl Prosecco ~ Skinnygirl Prosecco is a limitedtime, seasonal offering from Skinnygirl Cocktails, available through the New Year or while supplies last. Skinnygirl Prosecco is the first sparkling option launched by the brand and contains a delicate, fruity flavor with a hint of honey and a pleasant acidity. The finish of this Italian wine leaves behind a delicious freshness with a dry, well-balanced taste.

At 100 calories per serving, Skinnygirl Prosecco offers a satisfying, guilt-free way to enjoy sparkling wine without the extra calories. Skinnygirl Prosecco is 11% ABV (alcohol by volume) and is served in a 750 ml bottle.

Skinnygirl Chardonnay ~ Skinnygirl Chardonnay is one of two new white wine offerings joining the already successful Skinnygirl, the Wine Collection. Skinnygirl Chardonnay offers complex aromas of white peach, a hint of French oak vanilla, and a whisper of orange blossoms. The finish is light and lingering with a crisp acidity that balances the rich fruit flavors of this ripe, cool-climate chardonnay. Skinnygirl Chardonnay contains 100 calories per serving with 10% ABV and is served in a 750 ml bottle.

Pinot Grigio ~ Skinnygirl Pinot Grigio is the second, new low-calorie white wine option from Skinnygirl Cocktails.

Skinnygirl Pinot Grigio offers rich aromas of tropical fruit balanced with a hint of natural grape sweetness. The finish is elegant, delicate and long, with an intensity of rich, crisp www.barbizmag.com

flavors that pay homage to its European roots. Skinnygirl Pinot Grigio contains 100 calories per serving with 10% ABV and is served in a 750 ml bottle.

Skinnygirl Cabernet Sauvignon ~ Skinnygirl Cabernet Sauvignon is the newest red wine offering from Skinnygirl Cocktails. Skinnygirl Cabernet Sauvignon presents bright aromas of dark berries with a touch of warm chocolate.

Mature tannins are framed by bright acidity. Skinnygirl Cabernet Sauvignon contains 100 calories per serving with 10% ABV and is served in a 750 ml bottle.

In addition to the varietals, new vintage years are available for the existing Skinnygirl California Red Blend and Skinnygirl California White Blend, which optimize the flavor for a better tasting, more enjoyable product. These new vintages are currently rolling out nationally.

November 2013 Bar Business Magazine

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Booze News ABSOLUT TUNE® partners with pop duo

ICONA POP

T

he blend of two amazing talents creates something truly compelling and no one knows this better than ABSOLUT®. The premium vodka brand is partnering with Icona Pop—the pop sensation from Sweden behind the hit single ‘I Love It’ (ft.

Charli XCX)—to launch ABSOLUT TUNE® nationwide, a bubbly blend of crisp white wine and premium vodka.

To celebrate its national release, ABSOLUT TUNE and Icona Pop are encouraging party-goers everywhere to enjoy ABSOLUT TUNE, as featured in the brand’s new video “All Night” from their forthcoming debut album, “THIS IS…Icona Pop” out September 24 from TEN / Big Beat / Atlantic Records.

Debuting today, Icona Pop’s “All Night” music video features dueling dancers uniting in a “House Ballroom” experience as they unleash their spirit on the dance floor—much like how the flavors of crisp Sauvignon Blanc and premium vodka unite in ABSOLUT TUNE. Fans can enjoy the duo’s “All Night” video at www.youtube.com/IconaPop. “We’re thrilled to partner with ABSOLUT TUNE for our new video and single ‘All Night’,” said Caroline Hjelt of Icona Pop. “They’ve been so fun to work with and we can’t wait for our fans to toast along with us,” said Aino Jawo of Icona Pop. Previously only available in select markets, ABSOLUT TUNE can now be enjoyed nationwide. Whether it’s a birthday brunch or night on the town, the sophisticated drink delivers well integrated aromas and flavors that are well-balanced, rich, floral and fruity—met by a premium vodka note at the end. With vodka engrained in its DNA, ABSOLUT TUNE’s blend is perfect for adding a splash of juice or liqueur to create a simple and refreshing cocktail.

“We’re excited to join forces with Icona Pop to nationally introduce ABSOLUT TUNE,” said Maxime Kouchnir, Vice President of Vodkas at Pernod Ricard. “This blend allows us to experiment with new tastes and trends while offering consumers another delicious drink option perfect for any celebratory occasion.”

ABSOLUT TUNE’s dramatic bottle design epitomizes the brand’s unique offering. The white outer layer, filled with bright gold accents, unzips down the side to reveal a shiny black and gold interior. After the uncorking, a chilled flute glass of ABSOLUT TUNE ensures the perfect toast and start to any occasion.

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www.barbizmag.com

Booze News

SiTTiNg PrETTy: How To Select The Perfect Barstools To Complement Your Bar Furniture

PERNOD RICARD USA® Elevates the art of gift giving Pernod Ricard USA, a producer of premium spirits and wines, announces its holiday 2013 value added pack (VAP) line up, providing a range of premium, unique and convenient holiday gift giving options for the holiday season of entertaining and gift giving.

ABSOLUT® VODKA is setting the tone for exceptional gift giving with its striking new ABSOLUT VODKA Holiday Gift Box. The Glenlivet®, the single malt that started it all, understands the importance of holiday gift-giving and is offering two special VAPs this holiday season: the classic 750ml of The Glenlivet 12 Year Old packaged with two branded single malt glasses, and a 750ml of The Glenlivet 12 Year Old packaged with 50MLs of 15 Year Old & 18 Year Old. JAMESON® Irish Whiskey is once again offering its striking Jameson Gift Tin containing a 750ml of JAMESON Irish Whiskey, while Chivas Regal® is offering two handsome value-added packages: A Chivas 12 Year Old 750ml Made for Gentleman Gift Tin and a Chivas 12 Year Old pack that includes a 750ml with two rocks glasses.

Kahlúa® is offering a “Stocking Stuffers” trial pack that includes five 50mls of Kahlúa’s popular coffee liqueur flavors.

Beefeater® celebrates the holidays London style with a special gift pack offering of a 1.75L of Beefeater. The iconic gift box is complete with a pourer/stopper on-pack.

Martell™ Cognac is offering a handsome Martell™ VSOP gift pack this holiday season, complete with two branded Cognac snifters.

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Bar Business Magazine November 2013

T

he flooring, decoration, color scheme, lighting and restaurant furniture should all come together to create the mood that the establishment owners wish to evoke.

Probably the most important element, and often overlooked, is the choice of barstools. If tasked with furnishing a new venue or remodeling an existing one, keep these elements in mind when making your choice of barstool.

Comfort. If customers find the seating uncomfortable they will finish their drinks and move on. Bars are places to unwind and have fun, and nobody can do that on seating that causes aches and pains. Consider whether the clientele may want cushioned seating, back rests, arm rests or foot rests. Will swivelling and height adjustability make getting on and off easier, and aid social interaction? These choices will also dictate how you space the seating too.

Durability. Whether it’s a hotel bar, chic cocktail joint or a bar attached to a music venue there will be a lot of people hopping on and off the barstools every night. Therefore durability must be high priority when selecting any restaurant furniture. It doesn’t need to be explained why a barstool that collapses with a customer seated on it is disastrous. Metal barstools are an obvious choice with stainless steel and aluminum the best options. Wood can also be good, and may better suit the rest of the décor.

Make sure that the barstools are stable and don’t tip easily.

Upholstery options should also be carefully reviewed.

Style. You have to make sure that any furniture \ you select complements the overall look and feel of the venue.

If the specification is for a modern look, opt for minimalist designs, with metal frames and clean lines. If the client wants to create a luxurious atmosphere then wood frames, with upholstered seats and subdued, neutral colors will help to create a feeling of comfort and languid relaxation. Be sure to find a range of barstools with varied color options to make sure that your desired stools are the perfect fit for your design scheme. www.barbizmag.com

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Liquid Assets

The

T

oo often, bar owners and their staff underestimate the power of the pour. Draught beer is simply pumped up from the basement and spilled into a glass, with little or no thought of the science behind carbonation, the purpose of a foamy head, or even the cleanliness of the glass.

But it all matters. And at the end of the day, a well-served draught beer enhances the overall experience for the customer, and thereby stands to improve your business.

So how does one go about getting that message to bartenders across the country and around the world?

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Bar Business Magazine November 2013

Perhaps it just takes a little bit of friendly competition.

HEINEKEN USA, the nation’s leading upscale beer importer, in partnership with the U.S. Bartenders’ Guild (USBG), recently named Kelly Pigula of Hudson Grille in White Plains, New York, as the first crowned champion of the U.S. Heineken Bartender Star Serve Championship, a competition that was held in New York City on November 4th. She will head to Amsterdam next week to compete in the global finals. “It was magical,” says Pigula on winning the competition. “I’ve never been to Europe and I’m excited to go and represent the U.S. My experience was www.barbizmag.com

Photos : Godfrey Lopez

By Chris Ytuarte

e Power of

the Pour

amazing and I couldn’t be more thankful.” Pigula is now a part of the master plan—to get bar owners nationwide to recognize the importance of the pour.

The Heineken Star Serve program emphasizes the value in giving consumers the perfect draught beer through the Heineken Star Serve Ritual—a five-step process at the heart of a quality Heineken drinking experience. The Championship brought a collection of the top 16 bartenders from across the greater New York City area to compete in a bracket-style tournament for the coveted winner’s title. As the U.S. champion, Pigula will www.barbizmag.com

HEINEKEN and the U.S. Bartenders Guild have teamed up to promote the importance of a quality beer pour on-premise by highlighting some folks who do it right and pitting the best-ofthe best against each other in Amsterdam later this month. travel to Amsterdam to compete in Heineken’s Global Star Serve Championship on November 25, courtesy of the USBG. And with her goes the message behind the madness: A better pour means better service, which means a better bottom line for bar owners.

“Accounts that serve Heineken are no ordinary place to grab a beer,” says Patrick Libonate, Director of On-Premise & Draught Strategy for HEINEKEN USA. “When a customer steps into a Heineken bar, they want to know they are getting the ‘serve they deserve’ and all of the attention to detail that comes with it. Heineken’s Star Serve program is November 2013 Bar Business Magazine

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Liquid Assets

the sixteen competitors pose for pics before taking the stage to pour in front of a supportive home crowd at Marquee. designed to instill the brand’s clear focus on quality, and ultimately help our on-premise account partners increase customer loyalty, sales and profits.”

The New York competition, held at the venerable Marquee club, was the culmination of two months of work to find the best Heineken pourers in the U.S., from which only one would move on to represent the nation against similarly selected bartenders from around the world.

With its global reach, Libonate expects the finale in Amsterdam to provide an interesting spotlight on how pouring practices vary throughout the world, thus indicating, perhaps, which cultures emphasize proper etiquette more than others.

“Beer in the U.S., as compared to other countries, has certainly been commoditized,” says Libonate. “The aspect of plastic red cups and kegs stands is probably more familiar to us as consumers than in any other part of the world. There are times where you go into a bar and it’s not about ‘getting it right’ with beer; it’s sometimes more about customers who will gladly drink a beer with no head on it, whereas in other parts of the world that is sacrilege.”

The process of identifying the best draught technicians, while somewhat clandestine, allowed HEINEKEN USA executives to get an unfiltered glimpse at those common pouring practices across the U.S. 16

Bar Business Magazine November 2013

Beginning in September, Heineken draught accounts were identified and trained on the ritual of the Star Serve.

Throughout September and October, accounts were visited by mystery shoppers—customers who did not identify themselves to be “judging” the bartenders pouring skills—who observed the Star Serve based on the fivestep process: rinse, pour, skim, check and serve. Accounts that demonstrated a mastery of and commitment to the Star Serve ritual were awarded a Heineken Star Serve Certification and the top New York City accounts were invited to compete in the Heineken Star Serve Championship finals.

“The Star Serve concept is a global program that has been going on for a couple of years now, and we’ve been implementing it in the U.S. over the last two years with some basic training,” explains Libonate. “When our sales reps go into a bar, they work with the bartenders to train them on the Star Serve and explain to them the benefits and why they should do it. But we wanted to build a little more of an initiative around it. We wanted to get bartenders motivated by an event.”

The basis for the U.S. Heineken Bartender Star Serve Championship lies in its name—with the bartenders.

Educating them through the opportunity to compete is something HEINEKEN USA hopes will trickle down through the bartending community, however long that process may take. Because at the end of the day, the benefits lie with the bar owners and their staff.

“It’s a brick-by-brick approach,” says Libonate. www.barbizmag.com

“You have to take one bartender at a time, and it’s not easy. Bartenders can be very skeptical and they’re typically very busy, so adding another step to a serving process is sometimes met with a little bit of cynicism.

But there truly is a value to doing this. There is a value to cutting the head of a beer in that it promotes quality, and that’s what we’re ultimately trying to deliver. We want not only our drinkers but also the bartenders to be part of this quality experience.”

As for Kelly Pigula, she heads to Amsterdam to represent the U.S., and to represent American bartenders, against a global collection of servers who may appear to have an upper hand based on their nation’s beer culture.

After celebrating her victory at the New York competition, the USBG sends winner Kelly Pigula (above) off to Amsterdam.

“If you think about the American position in this competition, from a sports standpoint, we’re definitely t he underdog role,” says Libonate. “Kelly is going in there like Rocky in Rocky IV, and we have to get her up and ready for the competition. But we’ve got her back, all the way to the end.”

Good luck, Kelly. Show ‘em what the American pour is all about, or, at least, what HEIENKEN USA and the USBG hope it can be.

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Tuning Up

Yo Santa, Spin that tRaCK! It’s the most wonderful time of the year—for bar owners in particular. The holiday season between Thanksgiving Eve and New Year’s Eve is when some bars can make the bulk of their profits, and the right music is essential. Here’s a short list of some great songs to get the holiday season started. By Chris Ytuarte

L

ate November into early December is the time to compile holiday playlists and load up the digital jukebox with seasonal music. The earlier you start playing holiday music the sooner your customers will get in the spirit of the season, and the more celebratory they become. A festive environment means better sales numbers for you.

It also encourages people to start planning parties, both private and corporate, and if they know you have a great selection of holiday music, the more likely they are to consider your venue as an option for their event this season.

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Bar Business Magazine November 2013

One suggestion is to consider some digital options.

YouTube has dozens of holiday mixes, some up to three hours long. Or download the TuneIn Radio app to your iPad or iPhone, which gives you access to thousands of streaming radio stations, searchable by style or key word. There will be plenty of holiday stations available.

That said, here is a personal list I’ve compiled for you of what I consider some of the top holiday songs to have on hand. We all know there are millions of them out there, but for me, these are some of the essentials for the season, broken down into a few different categories.

Let’s get started. Click on song titles to see videos. www.barbizmag.com

Top 5 Humorous Holiday songs

Top 5 Holiday classics as covers

The rule of thumb with humorous holiday songs is that (as with most things) they have a limited shelf life and can get very old, very quickly. Nobody wants to hear any of these songs more than once a night, if that. So be careful how you use them. And most importantly: Never, ever—no matter who might request it—never play Grandma Got Run Over By a Reindeer. Ever. Here’s the list: 5. The Hannukah Song by Adam Sandler 4. 12 Days of Christmas by Bob & Doug McKenzie 3. Christmas at Ground Zero by Weird Al Yankovic 2. The Chipmunk Song (Christmas Don’t Be Late)

by The Chipmunks 1. Christmas With the Devil by Spinal Tap

I would wager that almost all of the holiday songs you’ll hear this season are cover versions of originals written in the 1930s. In particular these are five great covers of old-time tunes that the newer artist has truly made their own, nearly making the originals irrelevant: 5. Christmas (Baby, Please Come Home) by U2 (Original by Darlene Love in 1963) 4. Blue Christmas by Elvis Presley (Original by Doye O’Dell in 1948) 3. Santa Claus is Coming to Town by Bruce Springsteen (Original by Eddie Cantor in 1934) 2. Frosty the Snowman by Leon Redbone and Dr. John (Original by Gene Autry in 1950) 1. Mele Kalikimaka by Bing Crosby (Original by Robert Alex Anderson in 1949)

Top 5 Holiday songs from arTisTs you’d never expecT To sing a Holiday song This is one of my favorite genres, as it’s always interesting to hear holiday songs from artists you’d think were too cool, or too funky, or—in the case of The Pogues, too drunk—to record a great holiday song.

But these folks all pull it off: 5. Christmas in Hollis by Run DMC (Check out the Charlie Brown video version!)

4. Fairy Tale of New York by The Pogues 3. Santa Claus Go Straight to the Ghetto by James Brown 2. It Must Be Santa by Bob Dylan 1. Little Drummer Boy by Bing Crosby and David Bowie

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Top 5 original Holiday songs WriTTen by famous musicians Penning an original holiday song (that isn’t meant for the humor column) is always a challenge, since the standards typically reign each season. But these five artists have made their mark with their own holiday staples: 5. Do They Know It’s Christmas by Band Aid 4. Christmas Lights by Coldplay 3. Christmas Song by Dave Matthews Band 2. Little Saint Nick by The Beach Boys 1. Happy Xmas (War Is Over) by John Lennon

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Tuning Up Top 5 classic upbeaT Holiday bar songs These are the five songs you’re going to hear over and over in your bar this season, because they get people up and moving, they make people happy, and they feel like the spirit of the holiday in their upbeat nature.

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5. Run Run Rudolph by Chuck Berry 4. Rocking Around the Christmas Tree

by Brenda Lee 3. Jingle Bell Rock by Bobby Helms 2. Christmas (Baby, Please Come Home)

by Darlene Love 1. (It Must’ve Been ‘ol) Santa Claus

by Harry Connick, Jr.

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How To:

r Manage You Social Media

NavigatiNg the Maze While social media has undisputedly become a necessary marketing tool for successful nightlife operators, the sheer number of sites and options in the spectrum has itself become quite daunting.

We look at a few new entries into the field, but more importantly, how you can better manage your multiple marketing platforms in this ever-expanding online universe. By Chris ytuarte

H

ave you ever heard of Photopon? How about Hopify? Do you know what Spotlight does? How about an easy one—Twitter? The fact is, all of these companies are part of the rapidly growing social media technology world, and despite the fact that you may only be familiar with one of them (and if you’re not familiar with Twitter, you can probably stop reading here), there is no denying that these means of communication are peaking as we speak. So how many can help you and your bar business? And how do you manage them all?

The nightlife industry is a social animal, thus its very survival hinges upon people creating a buzz about one bar

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or another. In this modern age, there is no better tool to do so than with social media. And while there are plenty of options—and new ones arriving everyday—the trick is in understanding which ones will work for you and which will appeal to your customer base. Once you’ve determined that, managing your suite of online marketing platforms, however, can become challenging to even the most disciplined bar owner and operator. A certain level of time commitment is required to update your events on Facebook, announce nightly drink specials on Twitter, post party videos on YouTube—and you don’t event know what Photopon, Hopify, and Spotlight offer! But help has arrived.

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How To: With a seasoned staff of 29 retail sales and promotion experts, Moving Targets (www.movingtargets.com) is a company that provides targeted and cost-effective neighborhood promotions for all types of business. Since 1992, it has helped more than 20,000 local retail businesses attract high-quality new customers and encourage current customers to buy more often. But in the last three years, Moving Targets has begun working more in three growing areas of marketing—text messages, e-mails, and social media. Today, they can practically run your online marketing program for you.

Has all this social media supplanted the regular marketing outlets, specifically for the nightlife industry?

“I wouldn’t say 100%, but close to it,” says Natalia Morais, Social Media Manager at Moving Targets. “Because that’s where people are. People spend so much time on their phones, on their tablets, on Facebook—it’s just an easier way to reach the people you want to reach. It’s more targeted. Plus, you create a more personal relationship.

People feel like they’re talking to you and getting to know the people behind the business. They don’t feel like you’re trying to sell to them all the time, they

Spotlight (www.spotlight.fm) is a new social media outlet for venue owners to book and promote trending music acts to play on-premise and create a viral buzz about the band and the host club.

Photopon is the next generation of social couponing, allowing users to create custom coupons using mobile photos. feel more like you’re trying to be friends with them or you’re creating this relationship because you’re interested in what they want; you’re not just selling, selling, selling.”

Bar owners who begin working with Moving Targets will suddenly find themselves free from the timeconsuming chore of constant status updates, event postings, and photo tagging. Moving Targets will immediately determine your online presence and then consult with you on what your social media goals are.

“It’s very important to know what they want to achieve because that changes the way you use social media,” explains Morais. “If they want new customers, we’re going to do different types of promotions than if they just want to build relationships. So we want to know what they’re expecting from their social media, and then we go from there. But we usually set up eight essential sites for them, which are Facebook, Twitter, Foursquare, Yelp, Google, Trip Advisor, Urban Spoon,

Moving Targets knows why online reviews are vital to success.

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For bars that serve good beer, and for people who love to drink it, now there is Hopify, a new app to unite them. and CitySearch, and then we look at Pinterest, Instagram, and any other local networks that we feel would be useful to them.”

These are the experts, and they know how to maximize social media outlets to promote and grow your bar business, so leave it up to them. “If they already have a presence on certain sites, we can create a new design, we can create posts and start chats with people,” says Morais. “We just become an extension of their online existence.”

But they can also get creative.

Moving Targets can integrate all of your social media sites so that they feed off of each other to generate buzz. A Twitter hashtag about an upcoming event is also posted on Facebook, then attached to a photo on Instagram, etc., and the cycle bgeins.

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“We like to use contests or sweepstakes to get users to the bar’s social media pages,” says Morais. “That way, we also gather email addresses and grow the database. Then we give them postcards to have at the bar to direct people to their sites as well. Sometimes we help them create a Facebook signature drink or dish, something that is only promoted through that site and is not on the main menu. So when someone comes in and asks for it, we know it came from Facebook. People feel like it’s special because they know about it and they're part of the ‘inside’ scoop. So when you do things like that, people feel cool and they tell their friends and it goes from there.”

Moving Targets also manages any reviews of your bar posted to sites like Yelp or Urban Spoon, and cultivates responses to negative comments on your behalf in order to diffuse any tension and ultimately start a dialogue with unhappy customers. (For positive reviews, they often issue a simple ‘Thank you.’) Imagine the hundreds or thousands of reviews available online that focus on your venue. Do you have the time to review and reply to them all? Moving Targets does. “Owners don’t need to know anything about social media or online marketing,” says Morais. “We’re here for them.

And now that you have all of this new free time, here are a few new social media platforms ideal for the industry:

where they were when they had these experiences and give due credit to the brands that provided them.”

Hopify Hopify (www.hopify.co) allows customers to search for a specific beer by location via up-to-the-second accurate beer lists for restaurants, bars and breweries.

Hopify shows what beers are trending at a specific location by giving bar owners

direct access to managing the content visible on the mobile app. The ability to communicate with customers nearby is a win for both sides.

“Yelp helps consumers figure out where to go with reviews and basic info on locations nearby; Hopify does it by connecting consumers to locations nearby—through the beer they love,” said Hopify CEO and Founder, Jacob Timm.

Photopon Photopon (www.photopon.com) is the next generation of social couponing.

Available on iOS devices, Photopon allows users to make custom coupons using their mobile photos and nearby deals, personalizing deal discovery, coupon sharing and loyalty rewards.

“At restaurants, bars and events, people post photos or ‘check-in’ because they’re having a great time and want to share the experience,” said Brad McEvilly, co-founder and CEO of Photopon. “There’s a huge missed opportunity for brands to associate themselves with these positive social experiences being shared through social media. Likewise, users need an easy way to immediately ‘visually’ express

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How To:

Bring Your Bathrooms Back

Better Bathrooms:

InSTALLed A bold bathroom renovation in Denver helped one bar maintain its high quality service standards in the Mile High City. Here’s how they did it.

N

estled in the friendly confines of Lower Downtown (LoDo) Denver, Coors Field has served as the home of Major League Baseball’s Colorado Rockies for the past 17 seasons. Averaging over 30,000 fans per game at home during the most recent 2012 campaign, over 40 million attendees in total have crossed the stadium’s turnstiles since its 1995 grand opening ceremonies.

Originally designed to hold 43,800 fans, the full capacity of Coors Field was increased to more than 50,000 when its predecessor and the former home of the Rockies, Mile High Stadium, set a major league record by drawing almost 4.5 million people during the team’s first season. As a result, the new stadium’s construction plans were updated during the building process to include an additional section of seats in

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the right field upper deck and the accommodations needed to support the extra throngs of visitors expected to fill the ballpark on a daily basis.

In addition to the many amenities featured at Coors Field, LoDo is also known as one of the liveliest areas in the city, featuring a mixed-use historic district and dozens of entertainment, shopping, and cultural options. Included among the many local attractions are the Denver Union Station, Museum of Contemporary Art, Children’s Museum of Denver, Elitch Gardens Amusement Park and the nearby Pepsi Center, home to the Denver Nuggets the National Hockey League’s Colorado Avalanche and the Colorado Mammoth of the National Lacrosse League.

Nightlife is also robust in LoDo. High-quality dining and

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Jackson's is a local bar and eatery situated directly across from Coors Field in Denver, often packed with fans before and after Rockies' baseball games. clubbing experiences permeate the landscape and can be found on virtually every street near Coors Field. In fact, a favorite of avid sports fans, tourists and Denver residents alike for the past 20 years is Jackson’s, the celebrated local bar and eatery situated directly across from Coors Field.

Known throughout the area for its legendary half pound burgers, rooftop patio, dance floors throughout the building, and its 75 high-definition flat screen TVs, Jackson’s regularly entertains standing room only crowds on game days and thousands of regular customers on weekends during the offseason.

“Jackson’s is a Denver tradition for all who visit the Mile High City,” says Scot Minshall, Jackson’s general manager for the past eight years. “This is a favorite spot for anyone looking for a great time and really good food. Visitors from across the country return to Jackson’s year after year to

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indulge in our entertainment. We not only have the largest outdoor rooftop patio in Denver, we are LoDo’s only live outdoor music venue.”

“But, like most establishments that cater to people looking for a good time, it can get a bit rowdy. This is especially true during the playoffs. As a result, we regularly do everything in our power to maintain the highest-quality entertainment experience for all of our customers. We are a family-oriented business and the satisfaction, comfort and pleasure of everyone that enters our restaurant is extremely important to us. There are no exceptions.”

In recent years, this commitment included the renovation of the premier establishment’s six restrooms, including the metal restroom partitions, which had become increasingly scratched and covered with graffiti. “All of our bathrooms are high-volume areas that accumulated a great deal of wear,” adds Minshall. “No matter what we did, we just couldn’t keep up with their maintenance, which is unacceptable given the quality standards we mandate as one of the leading family restaurants in all of Denver.”

Subsequently, Jackson’s upgraded its restroom facilities with the installation of black, textured Resistall™ bathroom partitions, the latest economical partition product from Scranton Products (www.scrantonproducts.com). Over the past 25 years, Scranton Products has been a leading provider of unique and attractive interior partitions offered in a variety of colors and textures. A favorite choice of many commercial institutions nationwide, Resistall Partitions also stand tough over time. Unlike metal partitions, they are impermeable to moisture, will never rust or need painting, do not delaminate, and are built to resist mildew, odors, corrosion and dents, saving you the added costs of maintenance.

In addition, Resistall Partitions are especially engineered for price-conscious bar owners looking to combine the easy installation of plastic partitions with the ability to create

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How To:

A nice, modern look in each of the bathrooms has earned the respect of staff and patrons alike.

Drink Tokens & Wooden Nickels Choose from 4 sizes, 13 token colors, and dozens of stock designs.

Visit www.DrinkTokens.com

Metal Coins Choose from aluminum, brass color, silver colors, and more in seven sizes. Visit www.

DrinkTokens.com

unique, attractive, interior spaces and achieve fully customized appearances. Available ADA-compliant, Resistall Partitions can be floor-mounted and overhead braced, ceiling hung, and purchased in floor-to-ceiling configurations.

Furthermore, as an industry leader in responsible recycling, Scranton Products is committed to reducing industrial waste. Subsequently, it only uses reclaimed material and offers 100 percent post consumer recycled products. The specification and use of the company’s solid HDPE products can also be a contributing factor for achieving points toward LEED (Leadership in Energy and Environmental Design) certification.

According to Minshall, in addition to providing “a nice modern look to each of the bathrooms,” the Resistall partitions have earned the respect of the eatery’s maintenance staff by withstanding the rigorous use of thousands of daily customers—some of whom may not be pleased by the day’s daily sports scores. This includes the ability to ward off scratches and remove the latest writing on their surfaces.

“The partitions have been in place for a few years and still work great and look brand new,” offers Minshall. “They are holding up really well under circumstances that can be difficult at times. Plus, everyone here really likes them. We’ve even gotten numerous compliments on how much of an improvement they are over the old ones. We couldn’t be happier with the way they’re working out and the fine way they’ve helped to convey the quality of our service efforts to all of our patrons.”

Resistall Partitions are the perfect replacement for metal in tough environments like bars, clubs, diners, cafés and more. They’re tough as they are affordable and easy to install.

Unlike metal, phenolic, stainless steel and other materials, they are highly resistant to dents, rust, scratches, odor, corrosion, impact and mildew. And for the establishment’s owner or property manager, Resistall saves on costly maintenance, with no need for painting or frequent repair and replacement.

Scranton Products also designed Resistall to be impermeable to moisture, which can be a bathroom partition’s worst enemy, creating rust, mildew and a breeding ground for bacteria.

“In commercial applications where bathroom stalls take abuse, Resistall is the best value,” said David Casal of Scranton Products. “It stands up to attempted vandalism and rough handling with durable good looks. Withstanding the test of time, Resistall can handle whatever patrons dish out.”

And, Resistall’s unmatched five-year warranty covers breakage, corrosion and delamination under normal conditions. So why not give it a shot? Get you bathroom looking good and acting tough.

www.kardwell.com • 1-800-233-0828 www.DrinkTokens.com • 1-800-233-0828 28

Bar Business Magazine November 2013

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How To:

Master Mixology

MIXED UP:

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

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A

s we ease into Thanksgiving, the appeal of that holiday often lies in the wide spectrum of delicious food to be found on the serving tables around the country—turkey, potatoes, corn, stuffing, ham, cranberry, stringbeans, etc. Visions of the traditional Horn of Plenty stimulate the craving for a wide variety of edibles. So why not have the same apply to your cocktails this year? Here is a mish-mash of drinks that work for the cool temperatures outside and the collection of cooked goods inside. But first, let’s start with three Thanksgiving-themed drinks:

Cranberry Winter Solstice

The Pilgrim

By Manny Hinojosa

By Manny Hinojosa

1.5 oz Grey Goose La Poire Vodka 1.5 oz The Perfect Purée Cranberry Puree, thawed 1 oz fresh lemon juice 0.5 oz agave nectar Ginger beer (to top) 3 drops sesame chili oil Lemon wheel (for garnish)

1.5 oz D ewar’s 18 Scotch Whiskey 1 oz The Perfect Purée Cranberry Puree, thawed 2 oz pineapple juice 3/4 oz fresh lime juice 3/4 oz simple syrup 3d ashes Fee Brothers Black Walnut Bitters

In a cocktail shaker combine all ingredients with ice except ginger beer and sesame chili oil. Shake and serve over the rocks in a Collins glass. Top with ginger beer and 3 drops of sesame oil. Garnish with lemon wheel.

In a mixing glass combine all ingredients, add ice and shake vigorously. Serve up in a chilled martini glass. Garnish with a pinch of ground nutmeg.

Warm and Toasty

By Manny Hinojosa 1.5 oz bourbon 1.5 oz The Perfect Purée Cranberry Puree, thawed 5 oz hot apple cider Whipped cream Dash of ground cinnamon Apple slice (for garnish) Orange wheel (for garnish) In a coffee mug, combine apple cider, cranberry puree and bourbon.

Stir and top with whipped cream a nd cinnamon. Garnish with apple slice & orange wheel.

I

n keeping with Sycamore Den’s dad-inspired cocktail philosophy, the Orchard Winter, reminiscent of a classic Stone Fence cocktail, features working class Dad-favored spiced rum. Rustic apple brandy, America’s oldest spirit, adds flavors of caramel, nuts and toffee perfectly suited for winter cocktails, while Allspice Dram adds a complex spicy, bold flavor to balance the sweetness of the apple brandy, and warms you from the inside out.

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Orchard Winter

By Eric Johnson, Sycamore Den 1 oz El Dorado Spiced Rum 1 oz Laird’s Apple Brandy 0.25 oz Allspice Dram 0.75 oz Sweet Vermouth Dash Angostura November 2013 Bar Business Magazine

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How To:

D

uring the colder season, pür•likör spice blood orange liqueur provides warmth in cocktails inspired by the classics. Try it in an Old Fashioned, a Manhattan, a Negroni, or a Hot Toddy. In holiday punches, experiment with red wine, bourbon, honey, and pür•likör spice.

Or, try Bay Area mixologist SummerJane Bell’s ‘Beat Poet’—we promise it will keep you cozy on a chilly evening.

Beat Poet

By Summer-Jane Bell (image on magazine cover) 2 oz rye 1 oz pür•likör spice blood orange liqueur ¼ oz Fernet or other amaro 1 dash angostura bitters Stir ingredients with ice and strain into a chilled cocktail glass.

Garnish with a brandied cherry or cocktail cranberry.

And here are some random recipes to round out your Horn of Plenty:

The Mont Condition 2 oz SKYY Infusions Moscato Grape 0.5 oz Aperol 0.5 oz Lime juice 0.5 oz Simple syrup 1 large sprig of mint leaves 1.5 oz Soda water In cocktail shaker, add all ingredients except for soda water but do not muddle. Add in ice and hard shake.

Double strain into a martini glass.

Top with soda water and garnish with a cucumber.

Black Forest Tea 2 parts Jägermeister 4 parts iced tea 2 parts pomegranate juice 0.5 simple syrup In a tall glass, combine the Jägermeister, iced tea, pomegranate juice and simple syrup. Add ice and stir well.

Garnish with a lemon slice.

Jäger Black Ice 1.5 parts Jägermeister 0.5 parts lemonade 2 parts unsweetened iced tea 0.5 parts simple syrup A small handful of fresh blueberries and raspberries In a shaker with ice, combine the Jägermeister, lemonade, unsweetened iced tea, simple syrup and fresh berries. Shake for 10 seconds.

Strain into a highball or rocks glass full of fresh ice. Garnish with a lemon wheel, fresh mint sprigs and whole berries.

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music. photobooth. karaoke. mobile.

By Elyse Glickman

By elyse glickman

Barmetrix: turning Overwhelming Objectives into tangible reality

W

hen bar and restaurant owners set out to carve their niche in the marketplace before, during and after an opening, they are often looking at the big picture when framing their concept. Consequently, a lot of the details—including inventory control and staff management—can slip out of focus when the day-today responsibilities and realities kick in.

There are days when all of us wish we had some kind of all-purpose assistant/management coach/ psychologist who would tell us straight up what’s out of stock, what employees are not working up to standard and what other crises may be looming beyond our field of vision. Barmetrix, which set up shop in 1999 in Toronto, Canada, set up to effectively be that personal assistant every business owner needs to not only survive on a large scale (with a successful, customerpleasing concept) but on a small scale with regards to those pitfalls that can ambush even the best laid plans at any time.

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“Our core goal is to help hospitality operators make the money they deserve through optimizing their operation,” says Matt Rolfe, the company’s Director of Sales and Operations. “We do it this through our inventory control solutions as well as process control solutions to solve common issues that reduce a business’ profitability.”

Taking The glass from “half-full” To CompleTely full Barmetrix was borne out of founder Sean Finter’s many years of beverage and hospitality industry experience in North America, the U.K., Europe and Australia, wearing many hats as bartender, bar/ restaurant owner, manager and business consultant.

After refining his business skills and savvy in North America and the UK, Finter set up his first consultancy in Sydney, Australia during the 1990’s, with the objective to transform struggling businesses into welloiled profit-making machines at a reasonable price for the challenged business owner. His strategy of choice www.barbizmag.com

was to first focus on back of house controls and staff training and from there transform that into better front-of-the-house customer satisfaction.

Years later, the Toronto, Canada-based company, whose U.S. operations are in the Washington D.C. metro area, achieved the unthinkable—bringing highly personalized and customized business solutions to bar and restaurant owners around the world. Rolfe, whose formative years in sales were spent at Labatt and Bacardi, explains Finter was able to achieve this because of the fact that he himself never lost sight of how difficult it is for an individual owner to have his eyes on all elements of the business at once.

“What Sean saw across his experiences working with restaurants and bars in the UK, Australia, Europe and North America is that (there were many) common challenges operators struggled with that had significant impact on their profitability,” says Rolfe.

“With all of that in mind, he started the designing processes for Barmetrix’s software that would allow us to assist bar and restaurant operators with such essential needs such as monitoring inventory control.”

helping oThers help Themselves and Their employer Barmetrix functions within an integrated solutions business model combining software and in-person training solutions with a “coaching” approach that encompasses staff management, employee

evaluations, business management training and inventory management.

“Our philosophy is that in order for a business person to have a successful and profitable hospitality business, they need complete control of your liquor inventory as well as a properly trained staff with good morale and knowledge on the latest industry trends,” says Rolfe. “This allows your bar or restaurant to run as efficiently as possible. Another advantage Barmetrix offers is providing fledgling business owners a trusted, independent advisor who will tell him or her the situation as it really is, then provide custom solutions and, more importantly, helps you implement those solutions. Our proprietary software not only measures a client’s current business performance, but helps him or her set clear goals with management while engaging the rest of the staff to do what’s needed to stretch profit targets.”

Unlike other management programs and services that offer a single seminar for staffers, for example, Barmetrix will organize a series of training sessions that not only tell staff ‘how to’ improve their work performance, but how and why those changes will make the business and their individual workload go more smoothly. Rolfe further explains that the Barmetrix method of training does not bombard attendees with new information without explanation. Instead, the goal is to teach staff how to understand and apply new

The canada-Based inTernaTional firm succeeds

By Taking every Bar and resTauranT’s managemenT and invenTory siTuaTion To hearT. “This allows your bar or restaurant to run as efficiently as possible.”

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November 2013 Bar Business Magazine

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practices and skills that will make a big difference to profit, job satisfaction and guest experience.

Unique features within the software include a “Bar Simulator Program” that puts new methods, skills and business operations models into a tangible context for management and staff. The training sessions are also designed to create a coaching relationship between management and their staff, which will improve communication that will result in better profits and higher customer satisfaction front of the house.

“Nobody wants inventory control—what they want are the benefits of inventory control that will boost the bottom line and consistency of the business,” affirms Rolfe.

“nobody wants inventory control—what they want are the benefits of inventory control that will boost their bottom line and consistency.”

“If an operator has questions about the services we offer and which ones are right for them, we will connect with them based on what programs and franchises are offered in their area. We are service rather than product driven, here to identify goals of the operators, what’s working and what isn’t in their

company, and the best opportunities for them to increase their profits. We deliver measurable, scalable results that provide a return on the business, or else the operator will pay us what we’re worth. If the work we’ve performed doesn’t benefit the client, they won’t pay for it. We stand behind our work and confirm and look for long-term partnerships will all of our clients.”

Barmetrix’s newly implemented and expanded web site, www.barmetrix.com, provides expanded overviews of various solutions for different kinds of bars and restaurants, as well as expanded details of the tools and solutions offered in different software packages.

“We send our account manager teams in to the location to confirm results with the management on site and identify losses down to a 1/10th of an ounce,” says Rolfe. In person, Barmetrix consultants will help clients better identify losses and offer options on different ways to take action, proposing a plan for the owner that will include positive behavioral changes made by management and staff that will allow them see more profits.

disCovering ameriCa “We were not just doing cost control but also helping operators across Australia increase p-trade sales and evaluate what it meant to increase p-trade sales to their bottom line by 20%,” Rolfe details. “From our original partnership with Diageo in 1999, we expanded rapidly across Australia and also expand the company

GoinG behind the scenes in “the Green room” Throughout the history of television, there’s always been a buzz about “the green room,” the fabled weigh station between dressing room, set, and rolling cameras. Barmetrix founder Sean Finter has taken that hallowed concept to the world of the bar and restaurant business with an assist from Tanqueray, which knows a thing or two about showmanship.

“The Green Room” under Finter and Tanqueray’s direction, preps bars and their staff for “showtime,” accomplished through a highly motivated, invested staff committed to customer engagement and repeat business. According to

Finter, the workshops also support Diageo’s efforts to bring top operators from major markets together to spend a day, “working on their business rather than in their business.”

The sessions cover everything from “casting” top talent to developing one’s employee pool individually and collectively.

Finter then explains that once staffers have shown themselves to be star quality, an owner then needs to take measures to convince them to stay on staff for years. This, in turn, will have a huge financial impact on an owner’s bar or restaurant.

Finter leads the sessions by coaching owners and managers on how to attract, filter, evaluate, educate, motivate, communicate, collaborate, and celebrate with their team.

The tour, which has received rave reviews, now has dates scheduled for 2014, including Las Vegas (2/26), New York City (4/2) and Austin (4/9), with more in the planning stages.

“High staff turnover and bad hiring decisions are reflected in the day-to-day experiences guests have—and can majorly affect a venue’s success,” cautions engaging emcee Finter. “By beginning with the end in mind, venues can attract staff who are aligned with the promises the business has made, educate them in a way that creates desired behaviors, and then move forward in a way that staff can relate to.” – Elyse Glickman

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Sean Finter, Global Director and Founder of Barmetrix (left) alongside Jason Jelicich, Barmetrix Regional Director-Australia.

“Although our primary clients out our head office in the DC area are located near Baltimore and Virginia, we recently sold franchises in Baton Rouge, LA and Raleigh, NC,” continues Rolfe. “Five new franchises will kick off in the back half of 2013, and we’re looking at 20 new franchise partners that will help us with the expansion across the US in 2014. We have a large business in DC and in Baltimore, but the key thing for us is to change the profitability and eliminate that 15-20% loss the average operator is experiencing, and by franchising reaching more operators.”

Increasing Profits, Increasing Optimism into the UK. I joined the company in 2005 when we brought the company to North America and started out head office out of Toronto.”

At press time, Rolfe noted Barmetrix was working with 1,200 company clients worldwide on a monthly basis.

While some of those clients are based mainly in the eastern U.S., he says they are in talks with franchisees interested in bringing Barmetrix into California and other western states in the coming months.

“We have earned a long history of renewal and retention of clients, which demonstrates market confidence in our ability to deliver results and quickly become part of the team,” concludes Rolfe. “We are proud of how quickly our methodology and proprietary systems produce a measurable impact and a return on investment, including a financial impact, the achievement of targeted performance results, staff retention and customer satisfaction.”

Swipely Seeks Info Simple sales summaries show a daily breakdown of new vs. repeat customer sales, the percentage increase or decrease, and how much of total sales come from all of your new customers as opposed to your regular repeat ones. This helps realize the value of an average sale for your regulars and repeat visitors as compared to new customers.

Swipely’s “Time of Day Report” shows the best time of day for sales via a heatmap as signified by darker colors, where as the lighter colors are lower sales. Notice what time customers are spending the most during each day of the week for the entire month, and better understand when you should be open, when you shouldn’t be, and when you should run promotions to get people to come in.

In addition to managing inventory, bar owners should be managing their patrons as well, and now a company called Swipely can help them do just that.

Swipely (www.swipely.com) is a software package that integrates with most existing POS systems and allows bar owners to unlock vital information about their clientele from payment data culled from each transaction.

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The “Reputation Monitoring” function lets you know what customers are saying about you on popular review sites like Yelp, Google and TripAdvisor. You pick the sites you want to monitor (for some or all of your locations), and you can add other businesses to see how you are doing against other bars like yours—or even your competitors.

These and many other functions from Swipely make this a vital new tool for bar owners who want to maximize their potential and their profit.

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BourBon Lends a Ham This holiday season, Knob Creek® has tapped into flavor country with its Smoked Maple Bourbon, the super-premium bourbon’s first-ever flavor innovation. Inspired by original innovator Booker Noe, it’s perfect for your holiday ham.

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his fall, Knob Creek® Bourbon is adding to its award-winning portfolio with the introduction of the brand’s first ever flavor-innovation, Knob Creek Smoked Maple Bourbon. Created in honor of Knob Creek Bourbon founder Booker Noe, this new expression is made using the big, full flavor of Knob Creek Bourbon along with hints of maple and a touch of smoke to create a truly unique flavor expression that lives up to Booker’s traditions and the Knob Creek name—and makes for an ideal cooking companion this Thanksgiving, Christmas, and throughout the holiday season.

“Knob Creek Smoked Maple Bourbon is inspired by my dad’s passion for innovation,” says Fred Noe, seventh-generation Beam Master Distiller and 2013 Bourbon Hall of Fame Inductee. “In addition to his love for crafting and distilling quality bourbon, he also enjoyed smoking meats in the smokehouse at his home and even crafting his own maple syrup from the sugar maples on the family property in Bardstown. Smoked Maple brings these three flavors of smoke, maple and

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bourbon together to honor Booker’s legacy and his quest for big flavor.”

Bottled at 90-proof, Knob Creek Smoked Maple Bourbon is best enjoyed neat, or with an ice cube or two. It also makes an excellent after-dinner drink for those who prefer to sip and savor a nice whiskey with dessert. But in the words of Booker Noe, “drink it any damn way you please.”

Building off of its two-year partnership with Chef Michael Symon (who helped launch Knob Creek Rye in 2012), Knob Creek Bourbon is showcasing how the full flavor of Knob Creek Smoked Maple Bourbon translates just as perfectly on the plate as it does in the glass.

Symon is an award-winning chef, restaurateur, television personality and author who cooks with soul, creating bold, deeply satisfying dishes at his various restaurants across America. The Cleveland, Ohio native shares his exuberant, approachable cooking style and infectious laugh with television viewers as an Iron Chef on the Food Network, ABC’s The Chew, and the Cooking Channel’s Symon’s Suppers. www.barbizmag.com

Knob CreeK SmoKed maple Glazed Ham Created by Michael Symon Recipe serves 8-10 INGREDIENTS: 10-12 pound, bone-in, fully cooked ham 1 C water 2 C Knob Creek Smoked Maple Bourbon ¼ C Dijon mustard 1 ½ C brown sugar ½ C honey ½ C Apple Cider Vinegar 1 Cinnamon stick Juice of 1 orange ½ tsp. salt METHOD: 1. Preheat oven to 275 degrees.

2. Place ham in a roasting pan, adding 1 cup of water to the bottom of the pan. Cover with foil and place in the oven to warm through, about 2 hours. (begin making glaze) www.barbizmag.com

3. After about 2 hours, your ham should be warmed through.

Remove it from the oven and remove the foil.

4. Turn the oven up to 375 degrees.

5. Pour the glaze over the ham and place ham back in the oven, uncovered, for another 10-15 minutes, until the glaze becomes sticky on the outside of the ham and starts to caramelize.

6. Remove from the oven, slice and enjoy.

GLAZE METHOD: 1. Heat a large heavy bottomed saucepot over medium heat and combine the Knob Creek Smoked Maple, mustard, brown sugar, honey, cider vinegar and cinnamon stick.

2. As the mixture comes to a gentle boil, whisk to dissolve sugars.

3. Lower the heat to medium low, and continue to cook and reduce liquid. Whisk the mixture occasionally until it begins to thicken, about 30 minutes.

4. After about 20 minutes, the mixture will begin to look like a glaze and the bubbles will slow down and appear smaller.

5. Remove from heat and finish the glaze with the juice of 1 orange and ½ tsp. salt. Remove cinnamon stick then set aside.

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As such, Chef Symon created two one-of-a-kind recipes that bring to life the full flavor of the new Knob Creek expression, and when imbibing with your entrée, these culinary (previous page) and cocktail (see below) creations are the ideal seasonal treat.

Knob Creek Smoked Maple, like the rest of the Knob Creek portfolio, was inspired by Booker Noe’s passion for experimentation. In addition to his love for crafting and distilling quality bourbon, Booker also enjoyed smoking meats in the smokehouse at his home and—on a family trip to Vermont—became very interested in

maple syrup, eventually crafting his own. Smoked Maple brings these three flavors of smoke, maple and bourbon together to honor Booker’s legacy and his quest for big flavor.

“Knob Creek decided to unveil a flavored expression because we wanted to create a flavored whiskey unlike anything else available today,” said Noe, whose love for experimentation always led to new flavors. The introduction of Smoked Maple follows in his footsteps.

“At a higher-than-average 90-proof, paired with the classic Knob Creek flavors and the added touch of

GOBBLE GOBBLE: Thanksgiving Cocktail Recipes WHiSKey SmaSH Ingredients: 2 oz Wild Turkey 101 3/4 oz fresh squeezed lemon juice 8-10 mint leaves ½ oz Oleo-Sacchrum* 2 dashes Angostura Bitters METHOD: Add all ingredients to mixing tin with ice. Shake vigorously and strain over fresh ice. Garnish with mint sprig. * Oleo Saccharum 1/2 lb superfine sugar The peel from 6 lemons Place sugar and lemon peels into a zip lock bag or jar & let rest at room temperature overnight. The oil from citrus will dissolve the sugar into a thick syrup.

Knob CreeK ol’ FaSHioned Holiday maple Created by Michael Symon INGREDIENTS: Pinch of raw sugar Orange peel 3 dashes bitters 1 ½ parts Knob Creek Smoked Maple Bourbon 1 part Calvados Boulard® Apple Brandy METHOD: 1. Drop a pinch of raw sugar, orange peel, and 3 dashes bitters into a rocks glass and muddle.

2. Add Knob Creek Smoked Maple Bourbon and Calvados Boulard® Apple Brandy and stir with ice.

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smoke and maple, we have created a truly unique flavored expression that lives up to our traditions and Knob Creek’s name.”

Knob Creek Smoked Maple Bourbon became available nationally in September 2013 at $30.99 for a 750ml bottle, and the brand’s history speaks for itself.

Knob Creek Bourbon has been handcrafting extraordinary full flavored bourbon with intriguing taste and bottled in unique flask shaped packaging for over 20 years, which has helped make it the #1 selling Super-Premium bourbon in the world. Aged for a full 9

years in new, charred American Oak barrels and bottled at an honest 100 proof, Knob Creek upholds the standard for what great bourbon ought to be.

Launched in early 1992, at a time when the terms “craft” and “super-premium” bourbon didn’t exist, Knob Creek Bourbon is named after the small town in Kentucky where President Abraham Lincoln was born.

In recent years, Knob Creek has expanded its portfolio releasing Knob Creek Single Barrel Reserve (120 proof / 60% alcohol by volume) in 2011 and Knob Creek Rye (100 proof / 50% alcohol by volume) in 2012.

FiG FlinG Ingredients: 1½ oz Wild Turkey 81 1 tablespoon fig jam ¼ oz orange liqueur ½ oz fresh lemon juice Ice METHOD: Combine all ingredients into a cocktail shaker with ice.

Shake and strain into an old fashioned glass over fresh ice.

KilbeGGan® autumn elixir Recipe by Anna Walsh, of the Long Island Cocktail Bar in Cork, Ireland.

Ingredients: 1 1/2 parts Kilbeggan® Irish whiskey 1/2 part yellow chartreuse 1/2 part lemon juice 3/4 part honey syrup (2 parts honey, 1 part water) 3 blackberries METHOD: Muddle blackberries with honey syrup in a shaker base.

Add the rest of the ingredients and ice, shake and double strain into a chilled coupe glass. Garnish with lemon zest and blackberries.

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JIMMY Gets Windy The trio of nightlife veterans who created JIMMY at The James in New York City has taken the concept to the Windy City to bring Chicago a taste of the high-end design and mixology for which the original venue is famous. By Chris Ytuarte “It’s a pretty common story,” says Larry poston.

We’ll beg to disagree. The vision and success of JIMMY at The James is quite uncommon, actually, which is why The James Hotel luxury chain requested that Poston and his two partners revive the concept at a Chicago location. Not often are “common” bars duplicated.

In all fairness, Poston’s comment on a “common story” was actually in reference to his own beginnings in the nightlife industry. “I cam to New York to be an actor, and part of that process is working in restaurants” he says. “And as with anything else, whatever you’re doing, make sure 42

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you’re doing it the best. So I worked hard in my restaurants and kept getting promoted. Pastis was my first restaurant managing job. And once you’re in the mix, you start learning all the details of restaurants and bars. Each advancement made me hungry and wanting to climb and get involved with more restaurants, because I was seeing how it was done.”

Today, Poston and his two partners, David Rabin and Johnny Swet, have forged a name for themselves from that early ground-up experience, culminating this past August with the opening of JIMMY at The James Chicago. Following the success of their New York location, Rabin, Poston and www.barbizmag.com

Swet are bringing their signature ingenuity to the Windy City with their newest venue. Discreetly located behind the new Burke’s Bacon Bar at 610 N. Rush Street in Chi Town, JIMMY is the second location in the partnership between the three hospitality veterans whose names are synonymous with lively sophistication.

“I think a big part of this is the relationship we developed with the people behind The James Hotels,” says Poston. “We really executed and performed beyond their expectations [in New York], and I hope we can continue to do so.”

“We’re excited to bring JIMMY to Chicago, as we’ve long admired the city’s dynamic and influential restaurant and bar scene,” says Rabin. “We’re thrilled to open our little jewel box of a cocktail bar in a prime downtown location at The James.”

With a design that is subtly influenced by the revolutionary era of the 1970’s, the space will offer a drinking experience celebrating the art of cocktail culture. Featuring a cool, contemporary atmosphere, JIMMY is the ideal location www.barbizmag.com

Evisioned as a true destination with unparalleled ambience, JIMMY promises a sophisticated environment for guests. for post-work or pre-dinner cocktails, as well as a prime spot to finish off the evening with a nightcap. Envisioned to be a true destination for the ultimate drink with an unparalleled ambience, JIMMY promises a sophisticated and approachable environment for guests.

“JIMMY New York has a pool, a rooftop, and a capacity that changes from summer to winter, and we were trying to curate a certain element and a certain crowd there,” explains Poston. “In Chicago, because we’re learning the city—and we love the city—it’s about being more open and welcoming.

Some exclusivity exists because of the small space; it probably holds about 40 to 50 at capacity, and it’s also on a side street with a secret door, to give it a little mystery, I suppose. But as synonymous as I think we’ve become with November 2013 Bar Business Magazine

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The decor features warm earth tones, upholstered furniture, walnut paneling, bronze surfaces and chrome details.

it, I don’t like to say ‘exclusive’ because I want people to feel welcome and we want people to try us.”

Tamping down the exclusivity a tad when entering a new city like Chicago was something all three partners agreed upon, especially when considering the notion that they were three known names from New York coming into the “Second City,” as it’s sometimes referred, to start a new business. “We didn’t want to come into Chicago as snobs, saying, ‘Hey we’re from New York,’ with our chests puffed up,” says Poston. “The idea was to come to Chicago and to be welcoming and to host and greet people. But there are certain things about a small space that you can say make it exclusive.”

That said, Poston and his partners made every effort to get to know Chicago in order to best serve it. They wanted their new JIMMY to appeal to what the people here were after, and they sought that out firsthand. “We did a few bar tours before we started the project to get a sense of Chicago and the people and what people are going to. The three of us hit maybe 20 bars and restaurants over four nights. granted, we didn’t drink heavily, but we drank a lot. We wanted to see the styles that people were gravitating towards and maybe what was dated in Chicago five years ago and what’s current now, all of those elements.”

“Chicago has a lot of really great spots,” says Rabin.

“Before we opened, as we visited other places, we were struck

by how much attention has been paid to design, and to building teams that really convey hospitality in its truest sense. We hope and believe there is always room in town for a venue like JIMMY. We’re a niche spot. We’re not for everyone. We’re meant for that person who knows themself well enough to walk into a room and soak in the vibe for a minute and happily conclude, ‘Hey, I’ve found my new spot.’

We think there is always room for a place like JIMMY in any city that has a population as discerning as Chicago’s.”

Designed by James Beard award winner Thomas Schlesser, the JIMMY Chicago interior pays homage to the 1970’s lounge scene coupled with modern day flare that strikes a seamless balance between classic and current.

Schlesser reinvented signature elements for the venue, giving them a familiar yet contemporary feel. Additionally, JIMMY features a unique entrance allowing patrons to enter the space through a private door adjacent to the hotel. guests are immediately enveloped into a refined lounge space, complete with a wood-paneled bar and private, plush seating accommodations. The décor features warm earth tones, upholstered furniture, walnut paneling, bronze surfaces, and contrasting chrome details, effortlessly balancing style and comfort.

“JIMMY Chicago is sexy,” says Poston. “It has a very 70s type of feeling thanks to designer Thomas Schlesser. And it is small, in the sense that everyone can’t get in every night. But for the people who are in the space, we want them to enjoy it.”

Designed by Thomas Schlesser, JIMMY Chicago pays homage to 1970s lounges coupled with modern day flare.

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“What you plan for your bar always becomes what the guests make it. Who’s coming to your place is what your place becomes. So we’re getting a sense of Chicago.”

Part of that experience, of course, is in the drinks. The art of the cocktail is the centerpiece of JIMMY and the menu is inspired by iconic cinema, which presented cocktail culture in a sleek and accessible manner. Partner Johnny Swet utilized his mixology know-how to develop a carefully curated menu featuring classic drinks infused with seasonal and unexpected ingredients—with a hint of humor.

A noted member of the food and beverage industry, Swet previously assisted in creating the cocktail program for New York restaurant Freeman’s and previously worked at New York landmarks such as The Bowery Bar, Balthazar, and Pastis. offered for $14 to $17, each drink at JIMMY is handcrafted by Swet and utilizes locally sourced and in-house ingredients that are sure to shake up the Chicago cocktail scene, which has its own impressive approach.

“These Chicago guys are very serious mixologists, and the drinks are amazing,” says Poston. “We find there is a certain sense of seriousness to their mixology that I think New York has had previously. Johnny [Swet], who does the bar program, is capable of creating almost anything, so it’s really about the ease with which you present these things. It doesn’t have to have a million ingredients, but it should be interesting to your palate. My only note to them was: ‘These are great drinks, just smile when you serve them.’ Because they’re so serious here.”

Sample cocktail menu items include the Bondsman (apple brandy, vodka, lime, cranberry juice, agave and seltzer); the Cucumber Vesper (gin, vodka, lillet, lemon and garnished with cracked white peppercorns); and the Mexican Julep 46

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(tequila, watermelon, lime, agave and cilantro muddled in a silver cup with crushed ice). Some of JIMMY’s classic cocktails will also appear on the well-rounded menu, including the grilled Pineapple Mojito (rum, grilled pineapple, lime with muddled mint, topped with soda) along with newcomers such as a Chicago-style dirty martini called the Dirty Little Secret (vodka, dry vermouth, olive brine, celery bitters, lemon and infused with a drop of A1 sauce).

“Each drink has a sophisticated combination of both balance and body, lending familiar styles a unique touch while mixing in memorable new creations,” says Swet.

“Drawing inspiration from classic 1970’s films, the menu at JIMMY will offer a progressive twist on classic cocktailing by infusing modern ingredients and styles.”

As JIMMY at The James Chicago catches up with the city and catches on with its residents, Poston and his partners fully understand the nature of the business, especially when trying to transfer a successful nightlife formula from one region to another.

“I think it’s always a partnership,” says Poston. “What you plan for your bar always becomes what the guests make it. Who’s coming to your place is what your place becomes. opening JIMMY Chicago, we’ll let it simmer, so to speak. We’re getting a sense of the Chicago people, the media, the socialites. But we also want to get to know the chefs—where do they go after work? Bar staff—where do they go after a shift? It’s a slow simmer and we’re getting a sense of it and I think The James executives are giving us time to execute and perform. We’ll see what it becomes.” www.barbizmag.com

Inventory Campo Viejo New Wine Offering Campo Viejo, the second-largest Spanish wine brand in the U.S., announces the debut of the winery’s first 100% Garnacha wine. The release of the wine and the corresponding holiday highlight one of the most widely used red grapes in the world, known for its accessibility and versatility. Campo Viejo is one of the first Rioja brands to launch a Garnacha of this quality from Spain’s most renowned winemaking region. Garnacha plays a large role in Spain’s winemaking narrative and is in the majority of traditional aged Rioja blends. Harvested from old vines, the Campo Viejo Garnacha is a modern interpretation of a historic grape, deeply rooted in Spanish winemaking. For more information on Campo Viejo and its portfolio, visit www.CampoViejo.com, or follow Campo Viejo on Facebook, Twitter and Pinterest.

Introducing Chivas® 12, ‘Made for Gentlemen’ In a celebration of craftsmanship and innate style, Chivas reveals the Chivas 12 Made for Gentlemen Limited Edition Gift Tin by Patrick Grant. Grant is a modern icon in menswear design, credited with reinventing bespoke tailor Norton & Sons of Savile Row, London. The striking collectible illustrates the attention to detail and sophisticated style, which have become synonymous with Savile Row and two centuries of shaping trends in tailoring.The limited edition tin, designed in partnership with Grant, houses a bottle of Chivas 12 blended Scotch whisky and showcases four modern, tailored looks that talk to men around the world. Each silhouette features a different accessory: a tie, a cufflink, a watch or pocket square - the expressive details that Patrick Grant believes make a personal style statement. The limited edition tin’s lid nods to the label used on the inside of a bespoke Norton & Sons suit.

See www.chivas.com for more information.

Cruzan® Rum Launches the Distiller’s Collection

Dead Bolt™ Breaks Into New White Blend

This month, Cruzan® Rum unveils the Cruzan Distiller’s Collection, a line of super-premium, blended aged rums. Comprised of Cruzan Estate Diamond® Dark Rum and the new Cruzan Estate Diamond Light Rum, along with the popular Cruzan Single Barrel Rum, the collection stays true to the spirit of The Don’t Hurry™ and doesn’t rush the aging process, waiting until each rum is aged to perfection. All three rums are equally enjoyable neat, on the rocks or as a base in classic cocktails. For more information, visit www.CruzanRum.com.

Building off the success of the launch of Dead Bolt Red Winemakers Blend, the brand is now introducing Dead Bolt™ White Winemakers Blend; A full flavored, juicy blend led by Chardonnay and featuring Chenin Blanc. While the white blend category is smaller than red blends, it is now a $90 Million category and growing in value and volume by +30%.* This fresh and inviting white wine will be competing in one of today’s fastest growing domestic table wine categories.

Using a similar approach with the Red Blend, The Dead Bolt™ team had their own ideas about how to craft a distinctive Californian wine that dares to be different.

The wine has a bright straw color with flecks of green hues, notes of fresh stone fruit, vanilla and spice which leaves the palate with a white peach, pineapple and sweet spice finish. Dead Bolt’s blend is so unique that the winemaking team is keeping the full details under lock and key. Visit twitter.com/DeadboltWine.

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Narragansett’s Award-winning Autumn Brew Arrives

Anchor Distilling Brings Nikka Japanese Whisky to U.S.

Narragansett Beer announces the release of its all-new Bohemian Pils, a craft offering joining the brewer’s flagship Lager, Light, and Cream Ale in its year-round line-up, which is complemented by seasonal craft offerings and limited-edition releases. The Narragansett Bohemian Pils was styled after the Narragansett Imperial Bohemian Pilsner, a limitededition offering in the brand’s Private Stock series, released earlier this year. Brewed under the supervision of award-winning brewmaster Sean Larkin, the new Pils is brewed to 5.2 percent alcohol by volume and filtered for a flavorful, sessionable beer experience. The brew features the nuanced flavor of Pale malt, Pilsner malt, Wheat malt and Cara Blonde malt up front, balanced with the bitterness of Northern Brewer and Hallertau hops.

For further information on the Narragansett Bohemian Pils or to find a retailer near you, visit www.narragansettbeer.com.

Since its U.S. launch

by Anchor Distilling Company in November 2012, Nikka Japanese Whisky has opened the eyes and palates of spirits enthusiasts across the country to what makes Japanese whisky unique from its Scottish forefathers.

The first Nikka introductions, Taketsuru Pure Malt 12 Year Old and Yoichi Single Malt 15 Year Old, showcased the elegant flavor profiles produced through Japanese distillation techniques and the special characteristics of the water and land. This month, thanks to glowing reviews and overwhelming demand, Nikka and Anchor Distilling introduce four additional, award-winning expressions to the U.S. market: Nikka Coffey Grain; Miyagikyo Single Malt 12 Year Old; Taketsuru Pure Malt 17 Year Old, and Taketsuru Pure Malt 21 Year Old. Nikka boasts a long history of dedication to the whisky craft in Japan. Masataka Taketsuru, Nikka’s founder, is considered the father of Japanese whisky.

Relentlessly passionate about quality, Taketsuru used what he learned in Scotland to create the Japanese style of whisky, unique to the country. Visit www.anchordistilling.com/brands/nikka.

Rum as Rare as its Namesake

Stern Pinball Announces STAR TREK™ Game

The Indian Ocean Rum Company and Berry Bros. & Rudd Spirits are delighted to announce the launch of Penny Blue XO Single Estate Mauritian Rum in the United States through importer, Anchor Distilling Company. Named after the world’s rarest stamp, Penny Blue is distilled at the oldest operational distillery on the Island of Mauritius, Medine, dating back to 1926. The estate is situated a few meters from the sea on the western side of the island near Bambou. Penny Blue joins another Medine-distilled Mauritian rum in the Anchor Distilling portfolio, Pink Pigeon.

Doug McIvor from Berry Bros. & Rudd and Medine’s Master Distiller, Jean Francois Koenig, have selected 14 individual casks at the very peak of their maturity. The single estate, limited edition XO Mauritian rum is a vatting comprised of rum that was matured in American oak whisky casks and French oak Cognac casks.

Penny Blue is natural in color, un-chill-filtered and bottled on the estate. The Penny Blue stamp is as rare and highly collectable as this small batch rum. To learn more, go to www.anchordistilling.com.

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Stern Pinball, Inc., the world’s leading maker of real pinball games and the American Amusement Machine Association Manufacturer of the Year, proudly announced today the availability of Star Trek pinball. Inspired by the Star Trek and Star Trek Into Darkness films, the newest Stern machine puts players in Captain James Kirk’s chair of the U.S.S. Enterprise, embarking on a journey to protect and defend the planets of the Federation. Stern’s Star Trek pinball machine features all the bells and whistles a Star Trek fan would desire.

With adrenalin-filled battles, high-definition artwork, cosmic LED lighting and classic musical scores, the Star Trek game will evoke the sensation of flying through space at Warp Speed to rescue Spock and defeat the U.S.S. Vengeance. The newest game from Stern includes an animated battleship, three lightning fast ramps, three flippers, resettable memory drop targets and much more.

Star Trek is Stern’s first all-LED Pro Model. The playfield features eight multicolored LED paths that lead gamers on easy-tounderstand color-coded routes. Visit www.sternpinball.com.

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Holiday Happenings

December 2013

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Dec 2: National Fritters Day. Serve up some special fritters from the kitchen today to pair with your drink menu.

We highly recommend trying conch fritters.

Dec 3: Rockefeller Center Tree Lighting.

Yet another annoying tourist-trap event we’ve never been to in 37 years of living in New York City. But it is a boon to the bar scene around the area.

Dec 5: Repeal Day. On this day we celebrate the 21st Amendment ending Prohibition. Encourage your customers to take advantage of this freedom while we still have it!

Dec 7: National Cotton Candy Day. Pinnacle makes a cotton candy flavored vodka that can be used on this day to create some sweet and special cocktails in the name of all things cotton candy.

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Dec 17: National Maple Syrup Day. Check out the selection of maple bourbon cocktails available for on-premise concocting from the good folks at Knob Creek, which can be found on pg. 38 of this issue.

Dec 18: National Roast Suckling Pig Day. Enjoy this holiday on-premise by putting a pig on a spit outside the bar. Then encourage your patrons to turn over a new leaf in the new year and stop eating meat. Good luck!

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20 23 Dec 20: Go Caroling Day. Dec 23: Festivus.

It never gets old.

My father always told me this would be a fun thing to do with a bunch of my friends around the holidays. Instead we decided to just go to the bar. You were right dad, it was a blast!

12 Dec 12: National Ding-a-Ling Day. We’re not exactly sure what this holiday is all about, but we suggest you make it your own by downloading the fantastic Chuck Berry song in the title to your digital jukebox and have at it.

26 Dec 26: Boxing Day. This may be a Canadian holiday, technically speaking, but you can still offer your American customers special prices on glasses of boxed wine. We highly recommend Black Box.

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December 3 photo: Andrew F. Kazmierski / Shutterstock.com

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index of advertisers

Company

web site address

page #

Barzz.net

www.barzz.net

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Buzztime

www.goBEOND.com

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Cabaret Design Group

www.cabaretdesigners.com

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Cardcom Technology

www.cardcom.com

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Casio

www.casiolampfree.com

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Flagship Carpet & Alpha Patterned Carpets

www.apcmill.com

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IDscan.net

www.idscan.net

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Kardwell International Inc

www.DrinkTokens.com

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Lefty O'Douls World Famous Mixers

www.BestBloodyMarys.com

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Modern Line Furniture

www.modernlinefurniture.com

Moving Targets

www.MovingTargets.com

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Pernod Ricard

www.ABSOLUT.COM

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Shiftgig.com

www.shiftgig.com

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TinPlay LLC

www.tinplay.com

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TouchTunes

www.touchtunes.com

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World Tavern Entertainment

www.worldtavernentertainment.com

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inventory Companies Campo Viejo Wine

www.CampoViejo.com

Chivas

www.Chivas.com

Cruzan Rum

www.CruzanRum.com

Dead Bolt Wine

www.Twitter.com/deadboltwine

Narragansett Beer

www.NarragansettBeer.com

Niki Japanese Whisky

www.AnchorDistilling.com

Penny Blue XD Rum

www.AnchorDistilling.com

Stern Pinball

www.SternPinball.com

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

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Owning Up

BAR LOUIE: Eat, Drink, and Expand The Bar Louie national franchise continues to open new locations around the country, providing an example of how to build a brand as well as an opportunity to get on board.

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ar Louie, a Texas-based neighborhood bar and eatery known for its handcrafted cocktails, local brews and great food, recently announced that it is in the midst of an aggressive expansion. The company is experiencing solid growth with 40 projected new openings for 2013 and 2014. In addition, Bar Louie has plans for nearly 100 new corporate and 100 franchise locations across the U.S. within the next five years. Since 2011, Bar Louie has seen a 50 percent growth in corporate locations. This number is expected to climb to more than 70 percent by the end of 2013.

“This is an exciting time for Bar Louie as we are experiencing growth at an exceptional pace,” said John Neitzel, CEO of Bar Louie. “We believe this success can be attributed to our proven 50/50 bar/restaurant business model that encourages multiple customer visits throughout the day, and truly differentiates our brand from competitors.

We invite entrepreneurs interested in business ownership to join our system and help establish Bar Louie as America’s favorite bar and eatery.”

With more than 70 Bar Louie locations across the country, the brand started its fiscal fourth quarter strong with four new restaurant openings in October in Ashburn, Virginia; Rochester, New York; Minnetonka, Minnesota; and South Arlington, Texas. Before year-end, plans for three more

openings are slated for Gainesville, Virginia; Charlotte, North Carolina, and Arlington, Virginia.

“Our growth and success this quarter is a true testament to our franchisee partners and unique bar/restaurant concept,” said Neitzel. “Having been around since 1990, we are thrilled at our momentum this year and look forward to expanding our brand’s presence across the country. As we continue to develop, we invite interested entrepreneurs to join our team and help bring Bar Louie to additional markets in the U.S.” Bar Louie is dedicated to remaining a national brand with local appeal and delivering an unforgettable experience to every guest, and a major component of that experience lies with the staff. Katie Nelson, manager of a Bar Louie location in Chicago, exclusively hires from Shiftgig.com, the service industry employment Web site that provides the best possible candidates for a growing business like Bar Louie.

Many of the brand's locations are following suit and relying on Shiftgig.com to find new staff.

To fuel this growth, Bar Louie is seeking experienced multi-unit foodservice and retail operators with a passion for the industry. Entrepreneurs interested in joining this growing concept can call Andy Gunkler, 816-305-7427 or visit barlouieamerica.com/franchise.

The Bar Louie brand is looking for a few good men and women to join its still growing team.

52

Bar Business Magazine November 2013

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