October 2015 Bar Business by Bar Business Magazine

Oktoberfest season kicks off a flurry of Beer Boom: The activity in the already bustling beer market. The How-To Publication

BAR BUSINE$$ October 2015

M A G A Z I N E

Fallin’ For It

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Getting ready for Fall with craft spirits and cocktails

RumChata® Pumpkin Pie Martini

How to: Marketing Magic Big Six NYC: Classy & Trashy Mixers: Bubbling Up Big

BAR BUSINE$$

On Tap October 2015

CONTENTS

Bottom: Shutterstock / Vasya Kobelev; Middle: Shutterstock / ra2studio

Sip & Sparkle

HOW TO

Those Tiny Bubbles

In the air tonight

eventful marketing

Using carbonated components as cocktail mixers allows for creative customization of your ingredients, plus its adds a little bubbly! www.barbizmag.com

Those invisible WiFi signals floating around your bar can be major moneymakers if you utilize and market their capabilties on-site.

The last thing you want your on-premise events to be is uneventful, so we have four tips to make your marketing work. October 2015 Bar Business Magazine

On Tap

BAR BUSINE$$

CONTENTS

Features 30 Fallin’ for it Our cover story on seasonal spirits and cocktails for the Fall looks at ways to bring a little warmth and spice and everything nice to your drinks menu this time of year.

34 Feeling Flush

Departments 4 Bar room drawl

38 Big six

6 Booze News

At New York City’s One Fifty One, a new approach to old ideas pairs classy with trashy to create a concept known as Trailer Tiki.

The results of the 1st Annual Bar Business Spirits Competition are in, plus we introduce you to our panel of judges; Women of the Vine unite; Tribute to Sasha Petraske.

10 liquid Assets It’s that time of year, when the beer market truly spreads its wings and brings out some of its best flavors and styles to accompany the crisp Fall weather, so we look at what’s new in autumnal brew for 2015.

44 Inventory 46 h oliday happenings

For the 14th consecutive year, Cintas Corporation is in search of America’s Best Restroom, and we have a look inside the latest lavatories. (Employees must wash hands before returning to work.)

48 Supply side With a menu built around locally sourced food and craft cocktails, Batch Gastropub is committed to keeping things close in Miami.

34 “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 © 2015 Simmons-Boardman. All rights reserved. Printed in the U.S.A. No part of the magazine may be reproduced in any fashion without the expressed written consent of Simmons-Boardman. Qualified U.S. bar owners may request a free subscription. Non-qualified U.S. subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US 75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print and Digital Versions: 1 year US 68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 each. Subscriptions must be paid for in U.S. funds only. For subscriptions, address changes, and adjustments, write to: Bar Business Magazine, PO Box 1172, Skokie, IL 60076-8172. Instructional information in this magazine should only be performed by skilled crafts people with the proper equipment. The publisher and authors of information provided herein advise all reader to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein. All rights reserved. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 1172, Skokie, IL 60076-8172.

Bar Business Magazine October 2015

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Toast with Cinnamon!

1 OZ RUMCHATA + 1 OZ JACK DANIEL’S TENNESSEE FIRE

Visit RumChata.com for recipes

PLEASE ENJOY RESPONSIBLY.

RumChata. Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors. 13.75% alcohol by volume. Bottled by Agave Loco Brands, Pewaukee, WI. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC. JACK DANIEL’S and TENNESSEE FIRE are registered trademarks of © 2015 Jack Daniel’s Properties, Inc. All rights reserved. Used with permission.

Bar Room Drawl By Chris Ytuarte Editor

The Art of the Craft "Let's raise a dram to giving a damn about what we create." — Anthony Bourdain

This month, I was lucky enough, along with Bar Business Magazine Publisher Art Sutley, to meet chef, author, TV star, and overall food & drink enthusiast Anthony Bourdain as he celebrated a collection of craft artisans he had curated from various fields on behalf of The Balvenie Single Malt Scotch Whisky. While the craftspeople he honored worked in mostly non-spirits-related fields (the exception being a cooper), Bourdain’s message resonated strongly with me. “I have been very fortunate to meet many skilled artisans throughout my career and travels,” said Bourdain. “I’ve said it before, cream rises. Excellence does have its rewards. The members of this diverse group all share one thing: an obsessive desire to make something amazing and a refusal to take the conventional path. Their painstaking patience and determination have made the difference between creating something good and something that’s really, really great." 4

Bar Business Magazine October 2015

There is likely no other industry today where the notion of craft is as prominent — and also sometimes contentious — as it is in the bar business. Craft beer, spirits and wine have become category juggernauts, with boutique brands forcing major corporations to rethink their approach to the marketplace. In this issue alone, we look at some of the best craft spirits and beers available today, from RumChata to Anchor Steam and many more. Even a company like Heineken USA, in our special Fall beer feature, talks about its smaller labels like Dos Equis, Newcastle, and Strongbow. But what I found intriguing about the craftspeople Bourdain was celebrating was that, seemingly, they had all steered clear (for now) of the allure of the buy-out. As we know, many craft beverages get scooped up by a corporation, and to some, lose their “craft” status via mass production. For some craft brewers and distillers, that is the goal; others resist. Can a balance be found? Can artisans remain true to their vision and still strive for financial success and business growth? Does American capitalism allow for such a creature to even exist? Maybe. And perhaps — simply, and at first — just giving the people of The Balvenie 2015 Rare Craft Collection the kind of recognition Bourdain has bestowed upon them will encourage artisans to stand by their craft, knowing that the benefits and rewards of creating truly great products can come in many different shapes.

BAR BUSINE$$ MAGAZINE

October 2015 Vol. 8, No. 10 Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004 executive offices

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

Editor Chris Ytuarte 212-620-7223; fax: 212-633-1863 cytuarte@sbpub.com art

Creative Director Wendy Williams wwilliams@sbpub.com Art Director Sarah Vogwill svogwill@sbpub.com Associate Graphic Designer Nicole Cassano ncassano@sbpub.com production

Corporate Production Director Mary Conyers mconyers@sbpub.com circulation

Circulation Director Maureen Cooney mcooney@sbpub.com advertising sales

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

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

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Booze News

First Annual Bar Business Spirits Competition Names Winners By The Trade, For The Trade The 1st Annual Bar Business Spirits Competition was held on August 16th, 2015. In cooperation with the Alcohol Professor (www. alcoholprofessor.com), the competition took place onsite at the sparkling new JW Marriott in Austin, Texas in conjunction with the start of the Texas Bar & Nightclub Convention (www. tbnaconvention.com). This trade-buyer-only competition was judged by three highly respected on-premise owners and mixologists, including one from the host-state of Texas, and was open to all commercially produced spirits and mixers from around the world. Competing spirits did not have to be distributed in Texas to submit to the competition. “The value inherent to our competition model lies in the foundational premise that our expert judges were tasting the entries with one main idea in mind — the overall value of the spirit or mixer to an on-premise owner or operator who is seeking highquality products for service that also fit a reasonable price point for their bar,” said Bar Business Magazine Publisher Art Sutley. “While other competitions may 6

Bar Business Magazine October 2015

have criteria for judging that includes consumer and retail consideration, the Bar Business Spirits Competition is conducted by the trade, for the trade. Our readers are bar owners. They need to know the value of these winning spirits based against the reality of fiscally managing a venue. And I certainly think we achieved that here.” Entering brands were rated on a set of criteria including appearance, aroma, taste, mouthfeel and finish. Upon completion of the tastings, the judges conferred and decided which samples were award worthy. “Only those entries deserving of a medal received one,” said Adam Levy, better known as The Alcohol Professor, who helped oversee the judging process. “These judges know what works and what doesn’t work on-premise, as that’s where they all come from. The overall value of a spirit or mixer, in their eyes, is based on the quality as well as the cost, and that’s what any smart bar owner should be looking at.” Award levels were Double Gold, Gold, Silver, and Bronze. Any Double Gold award winners were re-tasted by the judges to establish which brands might be eligible to receive a ‘Best of Category’ endorsement in its price range. “It was great to get a first-person, hands-on perspective of three industry experts utilizing not just their refined palates, but also their knowledge of the bar business, to pick out true value products for bar owners to consider stocking,” said Bar Business Editor www.barbizmag.com

Chris Ytuarte. “I can’t say enough about how impressed I was with the professionalism each of our judges displayed in spending several hours sampling and discussing each entry. If a spirit or mixer medaled here, believe me, it was well earned.” The three judges who made up the panel for the 1st Annual Bar Business Magazine Spirits Competition were Annemarie Sagoi, of Chicago; Travis Tober, of Austin; and Lucinda Sterling, of New York City:

Annemarie Sagoi has worked with some of Chicago’s most talented chefs and bartenders during her tour of duty in the city’s vibrant restaurant and bar scene. Sagoi cut her teeth at Pilsen’s Nightwood, & Michelin-rated Graham Elliot before jumping behind the stick at the Wicker Park bourbon and tequila mecca known as Big Star. She also began a long tenure at the Charleston where she received local and national attention for her industry DJ-nights which featured inventive punches and the reimagining of the Jell-o shot, and later presented a seminar on gourmet Jell-o shots at Portland Cocktail week. Sagoi has won numerous competitions including the Chicago Bacardi Superior Cup, 1st place in the 2014 Tenzing Coupe, and a finalist in the National Cherry Heering Competition at ToTC. She managed the beverage program at The Dawson, which opened in October 2013 and was honored with Time Out’s “Best New Restaurant Cocktail Program.” Sagoi has been given a nod for her industry innovation in Food & Wine, The Chicago Sun Times, Bon Appetit, Wine Enthusiast, Imbibe, and several more. Currently she is sharing her expertise as a consultant to numerous establishments, teaching bitters workshops, and managing the recently opened speakeasy The Drifter. She is planning her own bar in Phnom Penh slated to open December 2015, as well as a vermouth-focused bar opening early next year in Chicago.

Travis Tober For nearly 20 years, mixologist Travis Tober has been perfecting his bartending artistry at some of the most popular restaurant concepts and first-rate bars throughout the nation. Originally from New York, Tober discovered early in his restaurant career that he has an innate proficiency and natural talent for not only bartending, but for creating distinctive and www.barbizmag.com

innovative beverages that surprise and delight cocktail lovers. Tober received his formal mixology training from BarSmarts Advanced, an elite hands-on bartending certification course. Tober excelled in the program, particularly impressing Master Mixologist Dale DeGroff, for whom he was required to prepare a variety of cocktails as part of his final exam. After being recruited by Kahunaville Island Restaurant & Party Bar in Las Vegas to impart his vast bar knowledge as a traveling bar trainer, Tober spent years traveling the country as a bartender and consulting on beverage programs for several well-known restaurant concepts, including Ruth’s Chris Steak House, Landry’s, Hard Rock Cafe and TGI Fridays. A move to Austin landed Tober in the envious position of bartender and head mixologist at the Lobby Lounge at the Four Seasons Austin, where he elevated the bar’s menu and created one-of-a-kind cocktails that Austinites fell in love with. Along the way, Tober has received a wealth of awards and accolades, and much press for his mixology skills. He’s been featured nationally in the Wall Street Journal and locally in several publications, including Austin Woman magazine. He was honored with the First Place People’s Choice Award in Bacardi’s Hand-Shaken Daiquiri Competition, and was the People’s Choice winner in the Official Drink of Austin competition. Tober’s newest cocktail endeavor has Austinites buzzing. As the beverage director at the muchanticipated New American-style VOX Table restaurant in South Austin’s Lamar Union community complex, Tober is creating an unmatched beverage program comprised of a variety of craft beers, wines and handcrafted, innovative cocktails.

Lucinda Sterling began her segue into bartending by packing up her SUV in Denver and embarking on a crosscountry road trip to the East Coast. The NYC pit stop became a permanent residence. Over ten years later, and Lucinda calls NYC home, exploring the arts scene through music, fashion and photography and travels around the world striving to be a well-rounded bartender. Starting in the industry by being introduced to Sasha Petraske, she served at Milk & Honey, Little Branch, and became a partner and bartender at Middle Branch. Other interests include Veritas, Rocky Slim’s and organizations such as LUPEC. To see the full list of all the spirits and mixers that medaled at the 1st Annual Bar Business Spirits Competition, see page 42. October 2015 Bar Business Magazine

Beverage Biz Boys Club No More

In collaboration with an advisory board of top beverage industry executives, Deborah Brenner recently launched the Women of the Vine Alliance, a membership-based organization whose mission is to empower and equip women worldwide to advance their careers in the alcohol beverage industry; and to foster gender diversity and talent development across the industry at large. Brenner is best known as the author of Women of the Vine: Inside the World of Women Who Make, Taste, and Enjoy Wine, and as founder of the influential Women of the Vine Global Symposium. “Women of the Vine is the only organization of its kind to advance and support the careers of women in the alcohol beverage industry while challenging that industry to recognize and further the talents of women

Toasting a True Innovator:

Sasha Petraske, 1973 – 2015 8

Bar Business Magazine October 2015

Booze News in every position in the field,” said Brenner. “There has never been a forum for women in all sectors to come together to foster diversity initiatives and to ensure the next generation is being mentored to take leadership roles.” Anchored by the annual Women of the Vine Global Symposium – a conference in which members from around the world gather to learn, connect and effect change – the Women of the Vine Alliance brings attention to the issues women face in the alcohol beverage industry by offering education including best-practice strategies, mentorship, leadership and professional development opportunities; networking and camaraderie through convening at the annual event, regional networking events, peer-to-peer collaboration; and tools for forward-thinking employers and employees seeking to change the industry from within, primarily via a new website, womenofthevine.com. Additionally, the new Women of the Vine Alliance site includes a job board for members to post and peruse positions for hire nationwide across the industry, as well as career advice, powered by BevForce (bevforce.com). To become a member, whether as an individual, sole proprietor, or corporation, please visit womenofthevine.com. Those who aren’t ready to commit to membership or who wish to stay in touch with the work of the Women of the Vine Alliance may sign up for the Women of the Vine mailing list by subscribing on the home page. For more information on the Women of the Vine Alliance, Foundation, Global Symposium, or to sign up for the mailing list, visit www.womenofthevine.com.

Widely circulated following his tragic and untimely passing in August, this image of nightlife industry innovator Sasha Petraske says much of what you need to know about him: The perfectly poured cocktail, in carefully selected glassware, garnished expertly for both function and aesthetic, is pushed forward and is kept in sharp focus, while Petraske himself, impeccably dressed and serious about his craft, blurs softly into the background, eying his concoction with a mixture of pride and assurance. What mattered to him most is what he put forth here. While his New York City cocktail bar Milk & Honey needs little introduction to anyonein the bar business over the last two decades, Petraske’s dedication to the art and the passion of building a better venue, of expecting better behavior, of demanding better service, and of sipping a better beverage, was simply legendary. Known as an old soul, he brought back to nightlife the timeless virtues of craft cocktails and sophisticated scenes during a period when much of the industry was heading in the opposite direction. He will be missed. www.barbizmag.com

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Liquid Assets

The Season a Reason for

Thereâ&#x20AC;&#x2122;s just something about the Fall weather that makes the beer business come to life. With festivals popping up every weekend and seasonal offerings from brands big and small, the cool temperatures tease consumer tastebuds into thinking: What kind of beer do I want tonight? Are you ready to answer?

Beer By Chris Ytuarte

Bar Business Magazine October 2015

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t’s October. And in the language of beer, that is a special time. Sure, technically, Oktoberfest is more of a September happening; the 181st official Munich, Germany festival this year stretched from September 19th through October 4th. But in the U.S., this month, with its accompanying change in the weather and its crisp, Fall temperatures, means it’s time for weekend beer festivals and seasonal one-offs seeking space on your tap systems and beer coolers. To some, October means meaningful baseball games; to us, it means tasty beer. “During the fall season, consumers are looking for more fullflavored offerings than during the hot summer months,” says Mark Lang, Commercial Marketing Manager, On-premise for HEINEKEN USA. “We appeal to this change in taste by putting a seasonal focus on our innovative variety packs and limited edition offerings. This fall, Dos Equis is releasing its Exploration pack, the newest addition to the Dos Equis family that includes Dos Equis Roja, a red lager crafted with Mexican malted barley and hops, and Dos Equis Invierno, a medium-bodied winter-style bock beer with hints of toffee and a clean, crisp finish.” In San Francisco, where it always feels somewhat like Fall, the veteran craft connoisseurs at Anchor Brewing announced the seasonal return of BigLeaf Maple Autumn Red ™ , distinctive red ale brewed with real maple syrup. “We chose the syrup of the BigLeaf Maple tree not just because of the syrup’s complexity, but because it’s a native California tree,” said Anchor Brewmaster Mark Carpenter. “We are always inspired by the beauty and flavors of California, and our BigLeaf Maple Autumn Red is just another way we can honor our home state. The beer has pronounced malt flavors that are enhanced by the syrup. The beer isn’t sweet though, to the surprise of many. Instead, there are distinct hop flavors and aromas that add a nice citrusy bitterness to balance the malty backbone of the beer. While some may be sad to see

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summer go, this beer is the perfect autumn brew and helps us celebrate the change of season.” BigLeaf Maple Autumn Red was inspired by a native California tree. The tree, known as BigLeaf maple, thrives along the banks of California’s mountain streams. BigLeaf maple sugaring in California dates to the 1800s; yet this tree’s unusually flavorful syrup remains the product of a small group of hobbyists. A hint of BigLeaf maple syrup in every bottle perfectly complements the malty complexity, balanced hop flavors, and rich fall

with some of the boutique labels under its corporate umbrella, such as the Newcastle Collaboration series releases (Newcastle Scotch Ale, VIKINGS Amber Ale, and variety pack offerings including Newcastle Foreign Extra IPA) and the limited edition Dos Equis offerings mentioned earlier, found in its Beers of Mexico and Exploration pack. “Flavor promiscuity is driving the growth of new categories that go beyond traditional beer,” says Lang. “Seven out of ten of today’s millennial and multicultural consumers are eager to experiment and seek out new

“With the cooling temperaturs that come with Fall, cider provides a perfect crisp beverage option for consumers.” hue of this unique red ale. And with October baseball in full swing, Anchor Brewing and the San Francisco Giants also announced a limited edition collaboration brew, Giants Orange Splash Lager ™ , combining aromas of orange citrus and hoppy notes with a moderate malt bill. Giants Orange Splash Lager boasts a balance of flavor with a finish that is crisp and refreshing, complemented by the lingering bitterness from hops and zest. Adding seasonal flavors like maple and citrus is not a technique solely for the craft segment this time of year. Heineken USA this Fall is implementing similar approaches

styles, experiences and expanded flavor profiles and 50% are willing to pay more for something new and unique. Flavored beverages, beyond beer, already account for 30% of upscale consumption and are growing three times faster than the upscale segment. HEINEKEN USA is focused on premium products – our ciders and flavored beers all play in the upscale segment. We believe the upscale flavor/beer mix segment offers the greatest opportunity for growth and is where we are focusing our efforts through the introduction of new flavors.” Heineken is also looking at the change in seasons to increase October 2015 Bar Business Magazine

Liquid Assets awareness of its Strongbow Hard Ciders, citing the category’s natural ingredients — apples — as ideal for Fall season imbibing on-premise. “With the cooling temperatures that come with fall, Strongbow provides the perfect crisp, refreshing beverage option for consumers looking for seasonal flavors,” says Lang. “Cider consumption spikes in the fall and Strongbow Hard Ciders will leverage this opportunity with Strongbow Season. On-premise, Strongbow Season comes to life through table tents, banners and coasters encouraging consumers to enjoy Strongbow at its best, served over ice.” Additional Strongbow flavors, like Red Berries, and Ginger, go over well this time of year as well. Along with October beer and baseball comes Halloween, so the folks at Traveler Beer in Burlington, Vermont have come out with Jack-O Traveler, an alluring wheat beer illuminated by the tastes of Fall that strikes a nice balance between bright refresh-

Bar Business Magazine October 2015

ment and seasonal spice. Jack-O Traveler is brewed with fresh pumpkin, for a delicious dark-hued, Shandy-inspired beer — it doesn’t get much more October than that. The Jack-O Traveler is now available for the first time ever throughout the U.S.

“During the fall season, consumers are looking for more full-flavored offerings than during the hot summer months. Consistency and quality should always be a focus, regardless of season.” Again, seasonal opportunities such as Halloween are not just the domain of independent craft brewers. Dos Equis, one of the fastest growing upscale Mexican imports in the U.S., is celebrating the holiday with its

fifth annual Masquerade program. This fully integrated, 360-degree program provides LDA+ consumers access to the Most Interesting Man’s entourage to help them create or attend an epic Fall celebration that rivals the Masquerade itself. Masquerade will be supported by a comprehensive marketing campaign of on-premise POS materials and a sweepstakes providing consumers the opportunity to enter to win the grand prize trip to New York City to attend a Dos Equis-inspired event. “Dos Equis will get in the game this fall with the return of its annual Masquerade program, encouraging consumers to take advantage of the spontaneous and uninhibited spirit of Halloween,” says Lang. “In its fifth year, Dos Equis Masquerade encompasses the fall season’s most interesting holiday and is a proven seller, growing over two times faster than the category in the on-premise.” It is Dos Equis, as well, that is targeting yet another Fall tradition on-premise: football on Saturdays and Sundays. “This football season Dos Equis is hosting The Dos Equis MVP Search, challenging on-premise patrons in bars across the nation to prove that they are the most interesting sports fan,” Lang explains. “The contest will be run through social media and invite guests to write the most interesting sports Tweet for the chance to win StubHub e-credits to use for the game of their choice. Additional rewards and prizes will motivate customers to check-in at participating bars, driving account traffic and sales of Dos Equis throughout the promotion.” Of course, at the end of the day, your seasonal beer offerings can be boosted by marketing and improved service. Even the most delicious Fall brews can be beaten by a bad tap line. “At HEINEKEN USA, we believe that consistency and quality should always be a focus for draught beer ser vice regardless of season,” says Lang. “BrewLock is a patented and revolutionar y new www.barbizmag.com

A Craft Beer Tiff

er name is Tiffany, and she knows craft beer.

“After going out (a lot), I was really over vodka cranberry,” says Tiffany. “After all, I grew up in the burbs, all we drank was beer! So at every NYC venue I started becoming known as the girl who always had a beer in her hand.” With a little encouragement, Tiffany started a blog that combines great craft beer tips with a little style and fashion, two things the beer industry can always use. “All these women who blog really have a passion for fashion. I mean, I love clothes but I am not shopping

technology developed by HEINEKEN to ensure that our beer tastes ‘straight from the brewer y’ ever y time. Our BrewLock system relies on natural atmospheric pressure versus propellant gasses to squeeze the beer out of a bladder, which prevents any outside elements – air, light, CO 2 , mixed gases – from coming in contact with the liquid. This results in a consistently better beer flow and superior beer taste with ever y pour. Ser ving Heineken or Newcastle BrewLock beer in clean branded glassware will help bartenders provide a quality drinking experience.” “Increased consumer awareness and desire for an authentic draught experience in bars and venues, particularly in the craft sector, has lifted the profile of drinks from kegs. As consumers become more informed and savvy, it’s obvious that the days of poorly delivered draught beer and wine and badly maintained delivery systems are numbered,” says Andrew Hunter, Managing Director of Streamline Beverage (www.streamline-beverage. www.barbizmag.com

at Chanel and Dior. What was I really passionate about? What did I really enjoy? A light bulb went off in my head and the answer was there. I really, really, really enjoy a nice cold beer!

drinker by any means. I just really enjoy a good beer with amazing taste and appreciate the history behind it. I also love the fact that women can be a part of this amazing craft beer movement.”

“So I started researching the craft beers I enjoyed. I shortly realized the growth of craft beer, and it’s almost as overwhelming as the growth of NYC’s population! There are so many microbreweries, and the vast variety of cans and bottles inspired me to pair my style with craft beer.”

Cheers to that. Check out Tiffany’s very cool beer blog at www.sortofcandid.com.

But don’t make the mistake of taking Tiffany’s brew IQ lightly. “I am not claiming to be a Cicerone, but I do know quite a lot about craft beer,” she says. “I am also not a pretentious

com.au), an Australian company whose OP TIK™ beverage dispensing towers aim to enhance the consumer drinking experience with high visibility presentation to showcase favorite brands. “The old saying that people ‘eat with their eyes’ couldn’t be truer in today’s craft drinks phenomenon.” Similarly, PourMyBeer (www. pourmybeer.com) is an Illinois-based company focused on growing the self-serve technology for on-premise beer programs. The company has engineered their technology so bar owners don’t need to continue to hire additional installation technicians to keep up with demand. Customers have the option of installing the system themselves. “Since we added PourMyBeer’s Beer Wall, it’s been a great addition to the lounge experience for our guests, and our staff loves it,” says Mike Leonard, Food & Beverage Director at Grand Prix in New York. “We host nearly 2,000 events/parties a year, so it’s getting a lot of use for that as well.” It’s the season, so there is a reason, for beer. Be ready.

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How To:

ils with a t k c o C e k Ma Carbonated Mixers

Sparkle Plenty Champagne aside, there’s effervescence and festiveness to be found among a new breed of carbonated and artisanally crafted mixers and sodas. By Elyse Glickman

here's a season between the crispness of fall and the chill of winter, and it's called “The Holidays.” And what adult beverage comes to mind when there's a lot of celebration going on? Champagne, of course! However, Champagne, may not be everybody's cup of tea. Mass production sodas have been a bar staple, but what's a bartender to do when coming up with something a little more special? The producers of “artisanal” carbonated beverages may not only have an answer, they have dozens, in the form of flavored water, carbonated juices, nostalgic soda fountain-inspired fizzy drinks (ginger ale, cream soda, root beer), and even some interesting blends.

The Buzz on Fizz California-based Kombucha Dog is a fermented tea that can replace sparkling soda or Champagne/sparkling wine as well as a better bottom line booster than sodas. Company CSO Kaitlin Torson says the line’s other advantages include their complex flavor profiles and health benefits. “(Our beverages) are not made with refined sugar, and we only use cold-pressed juices to flavor,” she says. “It has a far

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more complex flavor profile than soda due to the fermentation an you can order it on tap at many bars. We are hoping to turn the cocktail industry in the direction of being more health-conscious and balanced. “Cerveteca, a Mexican restaurant in Venice and downtown L.A., makes a cocktail with our Wild BlueGinger Kombucha (available in kegs only), Rose Mule, made with homemade ginger simple syrup, vodka, and a twist of lime. Venice Ale House does a Kombucha Shandy with Ginger Kombucha and Longboard Lager as well as a Ginger Kombucha and Fireball blend.” Ben Scorah recently made a big splash at Taste of L.A. culinary festival with his traveling airstream speakeasy. Under his Road Soda banner, his team dispensed artisanal cocktails to hundreds of foodies with his Cocktails on Tap method, including some with a fresh blast of carbonation. “We use a number of different controls to regulate the amount of CO2 and nitrogen in the kegs, which determines how carbonated the cocktails are,” says Scorah. “After batching and chilling our cocktail, we force-carbonate our kegs using a proprietary, modified Cornelius keg. Next, we October 2015 Bar Business Magazine

How To: let the keg rest in refrigeration for around 12 hours. When the keg is hooked up to the tap system we have controls that allow more or less gas into the kegs. All this enables us to get just the right amount of carbonation for the drink. Nothing is artificial or has any kind of aftertaste.” Scorah predicted that this kind of cocktail prep would have a particular appeal during the holidays, for a couple of key reasons: Infused sodas have fewer calories than using wine, while sparkling wines’ heavy, yeasty texture may not be a good mixer for certain ingredients. He also noted that herbs could be worked in to various recipes for a seasonal effect (lavender, lemongrass, thyme, Thai basil, mint and, especially, ginger), as they can be sourced year round. “A homemade or boutique tonic syrup with sparkling water is delicious and fresh with a shot of gin,” says Scorah. At Denver’s Carbon Beverage Café, Beverage Manager Kyle Duce fashioned an all-tap customizable cocktail program that ensures customers can enjoy seasonal cocktails on tap as well as customizable experiences for those daring to stray from standard cocktail formulas. He brews up his own scratch soda to enhance any cocktail with in-house creations ranging from sweet and earthy to herbal and savory. In Duce’s fall-inspired Pom Pom Sangria, for example, he takes the tap House Sangria (a heady concoction of Mile High Peg Leg Rum, brandy, natural Triple Sec, pomegranate juice and fresh squeezed orange juice) and tops it with his homemade pomegranate Teakoe orange octane tea soda. Steas, an organic, fair trade iced green tea beverage line marketed as a healthy mixer for a variety of cocktails, crafts its trade marketing message around the fact that its energy varieties along with the other selections are far healthier than simple syrup or Red Bull. According to co-founder Steven Kessler, they also help expand options for bartenders catering to an increasingly diverse crowd of customers. “We’ve found that today’s mixologists often turn to fresh fruit flavors when first dreaming up exciting and appealing cocktails to serve,” says Kessler. “As consumers eat and drink more fruits and juices, they are demanding such flavors in other beverages. Coconut Water, Grapefruit Honey and Goji Blackberry didn’t exist just five years ago, but their popularity speaks to consumers’ awareness of the health benefits that are constantly being uncovered by researchers.” In contrast, Dan Cook of Mead Kitchen, an East Bay Vintners Alliance member, believes mead, the best “new” thing in sparkling beverages is as old as time itself (dating back to 10,000 BC). The meads his company produces bring a modern sensibility to the honey-based spirit, which is lightly carbonated and lower in alcohol (9% abv) than traditional champagnes and sparkling wines. “Our standard line-up includes our Orange-Ginger Mead, Sour Cherry Mead and Dry-Hopped Mead,” says Cook. “Our Orange-Ginger Mead, in particular, is an excellent choice as a base for Bourbon/whiskey and tequila/Mezcal cocktails. The sharpness of the citrus, bitter of the orange peel and ginger bite play well in these sorts of mixed drinks.” 16

Bar Business Magazine October 2015

A Spark(le) of Creativity Mixologist Adam Seger of Tanzy Restaurant in Westwood, California shares Steven Kessler’s sentiment that an inclusive bar program that includes truly original lighter alcoholic drinks and alcohol-free drinks could be the holiday season gift to customers that keeps on giving. “When you pay as much attention to your spirit free offerings as you do to your alcoholic options, your nondrinkers will be wowed and spend more money,” Seger affirms. “A drinker at a bar with a non-drinker who has been banished to drink only club soda will order less alcohol and less adventurously. With sparkling sodas and other high quality non-alcoholic mixers during the holidays, you as a gracious host can offer a sophisticated spirit-free option for your guests as well as give them their choice of spirits for those wishing to imbibe.”

“Soda and sparkling water provide bartenders with more creative inspiration and guests with more options for lighter cocktails.” Sarah Landry of Chicago’s The Florentine observes that while customers will assume Champagnes and proseccos will be a part of the beverage program over the holidays, she enjoys coming up with other means to create the festive, bubbly textures through other means. “(Sodas and sparkling water provide) bartenders with more creative inspiration and guests with more options, especially among those who may want lighter cocktails,” she says. “Alternative ways to create bubbles allows bartenders to reach customers with a variety of palates and liquor preferences, without needing to invest in Champagne. I have been using beer as a topper in some of my drinks because the craft beer world has blown up, and along with ginger ales and carbonated tonics, has expanded what we can do.” Omar Vega, Director of Food and Beverage for Omni Amelia Island Plantation Resort in Fernandina Beach, FL, affirms that as not every guest will be a fan of champagne, most guests are open to the opportunity to experiment with new flavors and textures in cocktails through sodas, effervescent beers and ciders and other bubbly drinks. These, in turn, compliment the fresh ingredients used in the resort’s kitchens, and The Sprouting Project, its on-property aquaponic greenhouse, organic garden and apiary. “With designated drivers and calorie conscious people, integration of sodas help the bottom line by keeping those customers engaged with their colleagues throughout the night,” he says. “Drinks are mixed as needed, with sparkling beverages added at the end for fizz. If I am in an old school mood, I will use a seltzer bottle, as it adds to the experience and becomes a talking point while preparing the drink.”

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Vinny’s Backside Chef Angelo Auriana, Factory Kitchen, Los Angeles, CA 2 oz Amaro Meletti 1 oz lime 2 dashes angostura 2 oz ginger beer Shake and strain over rocks in rocks glass. Top with ginger beer, garnish with rosemary.

The Cider’s Companion Ginger Combucha Mule Barrel Down, Los Angeles, CA 1½ oz Treaty Oak Starlite Vodka ½ oz fresh lime juice ½ oz simple syrup ½ 1 oz Kombucha Dog Kombucha (Barrel Down in Los Angeles has it on draft, but it’s also available in bottles) Ginger beer — to float on top Candied ginger — to garnish

Brie Grant, Lobby Lounge Bartender, Four Seasons Hotel Austin, TX 2 oz Red Handed Bourbon ½ oz lemon juice 1 barspoon of orange marmalade 1 barspoon of simple syrup 2-3 dashes of old fashioned bitters 2 oz Eastside Cider Shake and strain first five ingredients over ice in a tall Collins glass. Top with cider. Garnish with brandied cherries.

Makes Me Feel Fine Patrick Williams, Punch Bowl Social (Locations Nationwide) 1½ oz of Appleton White Rum 1 oz of watermelon shrub 6 oz of Dry Soda Cucumber Pour the Dry Soda in a 16 oz glass. Top with ice and leave a little headroom for the rum and the watermelon shrub. Add on top of the ice. Garnish with a cucumber wheel.

Combine all ingredients (except ginger beer) in mixing glass. Shake and strain over fresh ice in a copper mug or glass (we use 12oz copper mugs). Float ginger beer & add garnish.

To make the watermelon shrub: 4 cups cubed watermelon 1 cup sugar 6 oz apple cider vinegar

Mojito

Put mixture in a seal-able glass container and let sit for at least 48 hours. Use a hand mixer to blend the mixture. Strain through a mesh strainer or cheesecloth. Before using the shrub, shake up, or agitate, as some settling will occur.

1½ oz Rum 3 mint leaves 1 fresh squeezed lime 1 tsp. sugar 2 oz Mint Steaz Iced Green Tea In a Collins glass, muddle fresh squeezed lime, sugar and mint leaves. Add ice. Pour in rum and mint Steaz. Garnish with a lime wedge and mint sprig.

Peach Tini 1 oz vanilla vodka 1 oz peach schnapps 2 oz Peach Steaz Iced Green Tea 1 tbsp fresh squeezed lime juice In a mixing glass, combine vodka, schnapps, Peach Steaz and fresh squeezed lime juice. Add ice. Shake well. Strain into a martini glass.

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The Veranda Black Velvet Brooke Williamson and Nick Roberts for The Tripel, Los Angeles, CA 4 oz Belgian Stout beer such as Allagash Black 4 oz Cava, or other sparkling wine 1 tsp Crème de Cassis liquor 1 Luxardo Maraschino cherry for garnish Pour the Cava or champagne into glass and then add the Belgian Stout beer. After the beer, add Crème de Cassis liquor into the glass or flute. This can be served in a tall pilsner glass or a large Champagne flute.

Sarah Landry, Beverage Manager, The Florentine, Chicago, IL 1½ oz Woodford Reserve Bourbon ½ oz lemon juice 2 oz Two Brothers Dragon Fly Iced Tea 2 oz Vander Mille Ginger Peach Cider 7 ea peach slices 2 ea sugar cubes 3 dashes Fee Brothers peach bitters Muddle the peaches, sugar and bitters together. Combine all ingredients and shake well over ice. Strain into a chilled coupe glass and top with the Peach Cider.

October 2015 Bar Business Magazine

800.339.0201

amientertainment.com

How To:

ur Leverage Yo On-premise WiFi

Log On

By Tom Chapman

how free WiFi in your bar can build business opportunities.

Sergei Bachlakov / Shutterstock.com

iFi presents an unmissable business opportunity for pubs and bars; the service is considered a must-have by customers in today’s digital age, as fundamental as a good drink selection, clean glasses and a great atmosphere. More and more, forward-thinking landlords are offering free WiFi in their establishments and the customers are duly logging on; recent statistics show there are on average over 21 million visits in pubs alone via The Cloud WiFi (www.thecloud.net) every month. So just why is WiFi a must in the bar and pub trade, and what benefits can it bring to your business? We’re a connected population, thanks to our smartphones, tablets and laptops. Ownership of these devices is on the increase. In fact, according to globalwebindex, 80 percent of Internet users now own a smartphone (www. globalwebindex.net/blog/80-of-internet-users-own-a-smartphone).

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This, combined with mobile Internet usage overtaking desktop dramatically this year, means that WiFi connection is no longer optional (www.smartinsights.com/mobile-marketing/mobile-marketing-analytics/mobile-marketing-statistics). It’s even led to changes in people’s shopping habits. Online shopping is no longer restricted to the home or office, but can take place anytime, anywhere. Today, even holidays are booked on-the-go, with more than one in ten travelers planning their next trip over a pint in the pub (www. dailymail.co.uk/travel/travel_news/article-2875840/Bookingholidays-One-10-Britons-plan-trips-pub-1-book-flights-theTOILET.html). With this thirst for connectivity, landlords are missing a trick if they aren’t offering WiFi as a value-add to their clientele, in one swoop improving customer satisfaction and encouraging loyalty. October 2015 Bar Business Magazine

How To: Pleasing sports fans and families alike For sports fans, being able to keep up with the latest scores, stats and opinions goes hand-in-hand with watching the big game over a pint. Enabling this by providing free WiFi makes for an all-round great experience, and keeps sports fans in your bar for longer. For family-friendly venues, keeping the kids entertained (specifically if outdoor space is limited) can be tricky — especially nowadays as jungle gyms and coloring books are no longer so popular. A staggering one in three kids aged five to 15 has their own tablet, and these handy devices can be excellent for keeping little ones occupied — providing there’s an Internet connection. With content filtering an easy option for most Internet providers, parents can rely on you as a venue to help keep their children safe online. If the kids are happy and kept busy, then families will be able to stay longer during the daytime, whether it’s enjoying a classic Sunday pub lunch or celebrating a loved one’s birthday. This all translates to more money changing hands at the till.

WiFi as a business tool

Bar Business Magazine October 2015

Requiring customer details such as social media profiles or email addresses for logins means you can grow your mailing list. How to use WiFi as a marketing tool In addition to being a USP, WiFi provides innovative and easy marketing benefits, with myriad promotional tools emerging at your fingertips. On top of the obvious benefits already mentioned, the promotional opportunities offered by WiFi in your venue are limitless. Utilizing this technology effectively means you can truly harness the business potential. The first place on which you can capitalize is the landing page that customers will need to login to your WiFi service. This web page offers wonderful marketing opportunities. You can use it to let customers know about promotions, discounts or upcoming events, and of course, for data capture. Requiring customer details such as social media profiles or email addresses for logins — of course with an opt-in option — means you can easily grow your mailing list. You can then use this to enhance future email marketing campaigns. The added detail will allow you to target your customers with valuable, tailored promotional messages such as happy hours or quiz nights.

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We know that WiFi is great for customers, but what benefits are there for the business, aside from those noted above? After all, as the business owner will be footing the bill, it must bring with it some financial benefits. First of all, free WiFi will encourage trade; many customers, particularly tourists and those visiting the area, actively seek out places they can get online whilst rejuvenating themselves with a cheeky cocktail or refreshing beer. If WiFi can be enjoyed over a drink (with only the latter being paid for), it’s an expense that many users will be happy with. You’ll discover a whole new breed of customer too, with the free WiFi draw pulling in a sometimes a younger generation of LDA customer, who will become a vital part of the business for years to come. If you have free WiFi then let people know; shout about it with stickers on the doors and windows, posters inside, and mention it on your website too. Consider listing it on Google as a selling point, and in online business listings. Treat your free WiFi as a USP to help set your business apart. Not only will WiFi pull in customers, it encourages them to stay longer. We all know that the longer the people stay, the more they spend. In fact, the stats back it up, with 62 percent of small businesses agreeing that customers spent longer inside after they had installed WiFi — 50 percent of which also found these customers spent more money. (smallbiztrends.com/ 2014/06/benefits-of-offering-free-wifi.html) WiFi is even more of a resource in areas of poor reception; the option of WiFi means customers will feel secure by knowing they won’t miss an important email or message, and can instead relax with their beverage.

Social sharing We all know how much people love to share pictures of their food or interesting cocktails; enable this by encouraging customer interaction on your social media profiles. By checking-in or tagging your bar in their posts, customers will help promote your business for you. Promote this interaction around the venue with calls to action or even competitions to encourage it; ‘Like us on Facebook’, ‘Tell us what you thought’ — WiFi is the perfect enabler here. Active social networks linked to your brand have the added benefit of being great for your website’s SEO.

Data insight Learning more about your customer is always a good thing. Social media allows you to build a closer relationship with your customers, but through social media you can also take advantage of data insight. Geotracking is gaining in popularity. This involves tracking customers (or more specifically, their phones) through the Media Access Control (MAC) address around a locality such as a mall — or bar — allowing an insight into how long customers spend, and much more. Through your Internet provider you can also access countless more insightful statistics and helpful information, enabling you to build up an accurate and detailed profile of

your customers. With this information you can create targeted marketing initiatives, helping build your business even further.

Keeping your network secure Your WiFi provider will be able to help you make sure your network remains secure, with family-friendly filters blocking anything illicit. As a landlord you can easily find the right balance between customer freedom and network security. Bar owners may be concerned about other nearby businesses jumping onto their connections, but need not fear. Password protection, offered by secure encrypted networks, will assist with this. Some businesses like to change the passwords regularly to dissuade other businesses from jumping onboard. Other companies offer free WiFi for a set period — for example 30 free minutes — with a charge for any time used after that. This has the added benefit of putting off those few customers who stay purely for the free WiFi without purchasing extra beverages. Whether you have Wi-Fi in your bar, or are exploring the possibility of installing it, making sure to get the most out of it (by maximizing its effectiveness for marketing, promotion and more) will benefit you and your customers long after last call.

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October 2015 Bar Business Magazine

How To:

PAY to PLAY?

Mike Luzio, CEO of Industry Retail Group, Inc., provider of customized managed network services, recently shared how both free and paid customer Wi-Fi increases revenue and creates a better customer experience. “Wi-Fi is nearly everywhere today, or at least customers expect it to be everywhere,” says Luzio. “What once was considered a special service to customers has become so common, retailers risk turning customers away if Wi-Fi is not available and easily accessible. The number of people requiring or expecting Wi-Fi in public places has grown exponentially. All customers perceive their need of it – whether for business, social media, or simply surfing the web. Q: Does offering free Wi-Fi encourage customers to stay longer in your restaurant without necessarily buying more? Luzio: No. Experience has shown that offering Wi-Fi results in higher store traffic, higher customer loyalty, and higher per-ticket sales. Not offering Wi-Fi is equivalent to a retailer having a no-returns policy for fear of the few customers who may abuse it. Q: How can you measure the increased customer loyalty from Wi-Fi? Luzio: Our customers reveal case after case where customer traffic increased after paid or free Wi-Fi was available and easily accessible by customers. Traffic alone indicates positive customer response, but it doesn’t stop there. Per-ticket sales steadily increase. Customers view the

location as a destination where they intend to spend more time, and therefore buy larger drinks, food items, and more. Further, the increased traffic results in measurable, additional sales. Customers enjoy a more inviting experience and the retailer watches sales climb. Everybody wins. Q: Which is better, offering free or paid customer Wi-Fi? Luzio: It really depends on the business model of the retailer. IRG’s project managers help guide retailers in deciding what makes the most sense for their business. The trend, however, is to offer it free. Increased sales and higher per-ticket sales result in a quick ROI, but IRG takes it one step further. We help retailers leverage their broadband and customer Wi-Fi to generate more revenue. We have several options to make that possible, from splash screens offering purchase incentives to ad-based Wi-Fi. The possibilities are endless. Q: What advice would you give a retailer considering offering customer Wi-Fi? Luzio: My advice is to view Wi-Fi as a revenue generator – because it is – rather than a line item expense. Also, carefully choose your managed service provider. Our clients will attest IRG’s service, reliability, and expertise are unmatched.

DO THE

MATH...

• ONE DRINK WITH 1 OUNCE OF LIQUOR = $7.50 SALE • 20% OVER POUR = ONE DRINK LOST FOR EVERY 5 DRINKS POURED • AT LEAST 6 DRINKS LOST PER LITER BOTTLE

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Bar Business Magazine October 2015

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CALLING ALL

NIGHTLIFE PROFESSIONALS WE’VE DONE THE RESEARCH... PUT YOUR VENUE ON THE PATH TO SUCCESS.

MARCH 7 - 9, 2016 LAS VEGAS CONVENTION CENTER

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How To:

able t fi o r P t s o H On-premise Events

It’s a Happening:

4 Tips for Hosting Successful Events By Kevin Tam

Shutterstock / zeber

f you want to add a large piece of revenue to your business, you need to constantly be hosting unique events. You cannot survive in the long term by doing the same thing over and over. People get bored quickly, and unless you can keep their attention with something new, you won’t keep their business. Events allow you to constantly recreate yourself in the eyes of your guests, and they can add big sales over the course of the year. Most operators have no structured approach to planning events, and tend to overspend on production costs while promoting weakly, and no one ever comes to their parties. There is no worse feeling than inviting a bunch of people down to your event and having no one show up. If that’s ever been a problem for you, here are four tips that will help you promote successful events:

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Provide Uniqueness Your event must be different than all other options to truly shine through. Nightlife venues will typically do this by bringing in big name entertainers like DJs and bands. Booked celebrity appearances with actors and socialites are also now commonplace in the club scene. Many restaurants now also finding success with wine, beer, spirits and food pairing events. Sports bars broadcast fights, hockey, and football. Entertainment of some kind is crucial for your offering to truly stand out. Whatever your “angle” is, make sure it is not dull and boring. Most bar operators simply do not get creative enough with this. Even if you operate a dive bar with no special décor, mediocre food, and average drink selection, you can still come up with something unique. You just need to think, “What kind of a party can we host here October 2015 Bar Business Magazine

How To:

that will fit our concept and no one else will have?” Write down the first five things that come to mind without judging yourself, and you now have the beginnings of a unique event.

Get Sponsors If you want to know the secret to throwing a big event on a budget, it’s sponsors. Every one of your suppliers has a budget for advertising. If they can win from having their name advertised to your customers during the promotion of your event, you can get them to pay for some of your expenses. Sharing production costs with vendors is a beautiful thing, as it gives you the required budget to produce unique events. There is a reason why the biggest parties are always “presented by…insert your big name company here”. Your liquor reps can help your events with product; your refrigeration guy might be willing to pay you $1,500 to put his logo on your ticket; your energy drink rep might be able to pay for the 26

Bar Business Magazine October 2015

If you have executed a marketing blitz correctly, you should go into your event with a good portion of guests already confirmed. DJ, and so on. The secret is to ask, negotiate until your face turns blue, and to talk to as many people as you can until you find people willing to sponsor your event. They are out there, but you must work for them.

Use a Structured Marketing Blitz Leading up to the event, there has to be a flurry of proactive door knocking done in order to fill the room. You want to have everything booked and confirmed for the event a solid month before it actually takes place. This way, you will have four weeks leading up to the event so you can properly promote. There is not a “rule” for marketing an event, as everyone does it differently, but there is a basic energy to

promoting that works like this: You start slowly by raising awareness, and the closer to the event you actually get, the more intense your promotion efforts become. The reason for this is that unless your event is so highly anticipated that it is going to sell out when announced a month before (rare), there is a good chance that most people will not buy tickets or plan to visit your party until the week of the event. That’s just how nightlife works. For example: Four weeks before your event, you may just be in the raising awareness stage, so do a round of advertising by posting flyers, using social media, e-blasts, and starting the word of mouth campaign. When week three comes, you do all that stuff again, but then add your

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media work: calling your publicist, getting your ads out in the paper, and handing out promo material to everyone already in your bar. When week two comes around, you do all the combined tasks of week three and four but now you add in street team work, and your entire bar is plastered with posters. When you are one week out, all hell breaks loose and you are promoting like crazy, doing everything from weeks one, two and three simultaneously, plus adding in the texting and phone calls to all your friends and contacts. You might even try incentive contests with your staff to see who can sell the most tickets to the event. The main objective of marketing from one week out is confirming attendance. If you have executed your marketing blitz correctly, you should be going into your event with a good portion of guests already confirmed.

Kevin Tam is specialist in liquor inventory control who serves as an advisor to bar, restaurant, night club and hotel operators. Along with providing weekly on-site audits, he also provides remote auditing services and consulting internationally for bar and restaurant owners who reside outside his home of Calgary, Alberta, Canada.

He is also a published author, speaker and trainer. His book – Night Club Marketing Systems: How to Get Customers for Your Bar, was published in Fall 2011 and is available on Amazon. com. Send hime an email to kevintam @sculpturehospitality.com or visit www.nightclubmarketingsystems.com.

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Deliver When the event is underway, you must deliver on your promises. If you booked a DJ, that DJ must be there and put on the show of a lifetime. Same thing with a band, entertainer, celebrity, special liquor product or whatever your “thing” is. No excuses. You will lose the trust of your customers if for any reason you fail to deliver. If your unique event requires a DJ, band, or entertainer, you would be wise to do your homework on them first. You might promote an event and get screwed when the entertainment doesn’t arrive. Ask around, and find others who have worked with them before. Find out if they arrived on time, what their habits are, and what to expect. This will save you many headaches before they happen. It also goes without mentioning, that during your event, your service standards need to be top notch and you need to be sure your operation performs flawlessly. You don’t want to be troubleshooting any mistakes during your event. Ensure the guest experience at all costs.

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Contact us for more information: Innova Products US LLC Ph: 1 800 884 4543 usinfo@innovaproductsltd.com www.strahlbeverageware.com

October 2015 Bar Business Magazine

How To: BE THE FIRST BAR… One of the best “events” you could ever consider would become the “first bar” in your town, your city, your state, or better yet, your country to do something or serve something. Take, for example, Casa Fuente, Las Vegas’ premier cigar lounge, that recently made history by

Bar Business Magazine October 2015

being the first drinking establishment in the North American market to own a private barrel of Asian Whisky. Working with Southern Wine & Spirits of Nevada, Casa Fuente embarked into uncharted territory and secured a barrel of KAVALAN Taiwanese Whisky, which became available exclusively at Casa

Fuente beginning October 10, 2015. KAVALAN which was voted “World’s Best Single Malt Whisky” at the 2015 World Whiskies Awards and named “Tasting Panel Magazine Distillery of the Year” at the 2015 San Francisco World Spirits Competition is a premium spirit and has received record accolades for being a distillery for only a decade. “We’re always in the market to offer our guests unique and special experiences so when the opportunity to be the first in the United States to purchase a barrel of the world’s number one whisky, it was a no-brainer,” said Michael Frey, proprietor of Casa Fuente. “KAVALAN has quickly become one of the most highly regarded whisky distillers in the world and we’re excited to have partnered with them for this momentous occasion.” Casa Fuente will have 489 bottles of the hand-selected and bottled Asian whisky made available for purchase, all individually numbered for a price of $165.00 per bottle. The whisky, which matured in an aged Spanish Oloroso Sherry Cask for five years and seven months is 56.3% proof and is a very robust whisky that pairs well with Arturo Fuente cigars. “We’re extremely proud to be aligned with Casa Fuente in making this amazing feat possible,” said Max Solano, Beverage Program Specialist & Spirits Educator of Southern Wine & Spirits Nevada. Casa Fuente recently added over 50 new whiskies to its premium spirits offerings to a list that now provides patrons with over 100 selections to choose from. In addition to the barrel of KAVALAN, Casa Fuente recently purchased its third barrel of Jack Daniel’s Single Barrel Whiskey as part of the Casa Fuente Spirits Collection, which was created to commemorate ten years of the world-renowned cigar haven on the Las Vegas Strip. Now that’s an event!

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FALLing In Love Again

By Elyse Glickman

Mixologists find more ways to play with essential spirits and ingredients that embody the flavors of autumn.

f there’s anything to be said about Autumn, it is the most flavorful season of the year. When it comes to the bar program, your customers are going to look for spirits that can stand up to those heady, hardy flavors and textures. We’re talking dark rums, whiskies, bourbons, applejack and liqueurs that warm the soul as much as they do the palate, according to Los Angeles-based restaurateur/chefs Brooke Williamson and Nick Roberts, who owns The

Bar Business Magazine October 2015

Tripel & Playa Provisions. “We stock classic fall mulling spices (nutmeg) and citrus,” says Williamson. “We keep things balanced by using citrus and bitters to counter sweeter flavors. We’re talking about cranberry that’s real, fresh, and tart, and not the cranberry cocktail from the supermarket. Of course, pear, apple, and spice-forward flavors come back every year, but it’s up to us to put a new spin on them by keeping things classic and simple.”

The Fall Fashion Parade It’s not just Williamson and Roberts who are looking to create the next fall cocktail fashion statement. Spirits companies large and small are getting creative with the arrival of the cooler months. Beam Global rolled out Jim Beam Apple, dominated by juicy, tart, and sweet green apple taste with subtle oak undertones. Herradura’s Reposado tequila is allowing its rich, aged notes to show to full effect in a series of fall recipes. www.barbizmag.com

In line with the famous names, independent distillers are also strutting their stuff. Evanston, IL-based Few Spirits is making a statement with its handcrafted Barrel Gin, American Gin, Rye Whiskey and Bourbon. Their earthy, oaky notes are showcased in their fall-friendly variations of the Negroni and the Collins. The Bourbon-based Sania, meanwhile, is a great companion for fresh, picked, muddled pears. Canada-based Pendleton Whisky just launched its 90-proof Pendleton Midnight, distinguished with notes of leather and warm spices. Also new on the “runways” of bars in New York, Florida and Tennessee is AFROHEAD Premium Dark Aged Rum, which will not only please rum fans but also the tweedy sensibilities of Scotch aficionados as well, with its proprietary combination of sugarcane molasses sourced from the West Indies along with 100-year-old Trinidad yeast. Anchor Distilling Company in San Francisco has added Christian Drouin Calvados to its portfolio. Christian Drouin has a variety of expressions, ranging from the versatile Sélection Calvados, an apple and pear brandy that’s lighter in style, making it ideal for cocktails, to aged VSOP, XO, Hors’ d’Age, and vintage bottlings for connoisseur clientele. While RumChata — a unique blend of premium Caribbean rum, fresh, real dairy cream and cinnamon — has generated a splash, the adult version of horchata (a cold rice, sugar and vanilla-based beverage popular in Latin America) has proven itself a natural companion for a variety of fall drink ingredients. “RumChata truly embodies the fall flavor profile,” says Tom Maas, RumChata founder and master blender. “When mixed in cocktails, it enhances the spice notes of pumpkin, nutmeg, brown sugar, maple syrup and ginger. As the autumn days grow cooler, www.barbizmag.com

there is no better creamer to mix in your hot cup of coffee or hot chocolate than RumChata. Furthermore, we have discovered how to let people consume it in new ways. For example, we made waves five years ago with the first, true-to-taste Pumpkin Pie Martini (recipe on pg 32) that could be made easily with readily available ingredients. It was successful because it was true to the flavor and texture of real pumpkin pie, and it was something anyone could make using RumChata as the base.”

Seasonal and Regional Nothing quite captures the resplendence of the Eastern Seaboard in liquid form quite like Laird’s Apple Brandy, in production since 1780. In addition to their perennially popular brown spirits, they recently introduced Laird’s Jersey Lightning, a clear apple brandy inspired by a favorite spirit of the Founding Fathers produced early in the company’s history. Representing the Deep South, limited edition Clyde May’s Special Reserve will arrive at the party just in time, with its blend of aged barrel spirits that have been mellowed, non-cold filtered, finished in the Alabama Style and bottled at a smooth 110 proof. Watershed Distillery, in Columbus, OH, is proud of its harvest of five spirits; Vodka, Four Peel Gin, Bourbon Barrel Gin and Bourbon. Says owner and distiller Greg Lehman. “(Our Bourbon Barrel Gin) is the first bourbon barrel-aged gin on the market. It is the same, citrusforward juice that we bottle as Four Peel Gin, but before we bottle it we age it in one of our spent bourbon barrels for a full year. The result is a gin with much of the character of bourbon.” Even in hotspots like Miami, customers have a taste for things warm, earthy and comforting. Steve Minor, who presides over the bar at the Mandarin Oriental Miami, points to the rise of

Rosemary Maple Bourbon Sour Jacob Kress, Bar/Floor Manager, Grill 23 & Bar, Portland, OR 3 oz Michter’s Bourbon 1 oz maple syrup ½ oz lemon juice Rosemary and lemon. Shake all ingredients. Strain into a glass over ice. Garnish with rosemary and lemon.

The Old Armchair Dan Rook, South Water Kitchen 1½ oz Pierre Ferrand 1840 Cognac ½ oz Pierre Ferrand Orange Curacao ¼ oz Rittenhouse Rye ¼ oz Fernet Branca 2 dashes Peychauds Bitters Stir ingredients and serve in a rocks glass over ice.

October 2015 Bar Business Magazine

Plank Smoked Old Fashioned Alexa Rose, Bartender, American Cut, New York, NY Bulleit Bourbon House bitters “The savory maple smoke that pervades our Plank Smoked Old Fashioned begs to be luxuriated over. Hints of chocolate, spice, and roasted nuts from our house made bitters create a roundness and warmth to adorn this familiar favorite.”

RumChata® Pumpkin Pie Martini 2 parts RumChata 1 part vanilla vodka 1 part pumpkin syrup (or substitute 3 tbs pumpkin pie filling) Cinnamon Shake with ice and strain into a martini glass; sprinkle with cinnamon. 32

Bar Business Magazine October 2015

Amaros, or bitters and sweet vermouths, which he and his team find have added a new level of versatility to the traditional fall beverage category. “We are seeing large format beverages coming back like punch and sangria,” he observes. “Bourbon and Applejack in particular infuse phenomenally with fall flavors such as cinnamon, star anise, cardamom, nutmeg, fresh apples, and pears. One of my favorite flavors for fall, hands down, comes from Italian company Varneli. They also make a signature Butterscotch liqueur, “Punch Fantasia,” which works great with apple cider and bourbon based drinks.”

Flavors and Fat Washing Just as climate and geography will define the way people dress, it will also impact what cocktails will be the most fashionable. That said, there are some aspects to autumnal cocktailing that transcend state lines and local color. While Miami’s Steve Minor observes persimmon is entering the Pantone spectrum of fall cocktail color, he will be bringing some new twists to such chestnuts as Hot Toddies, apple cider-based punches, and flavored hot chocolates. Mixologist Christa Roelle of Andiron Steak & Sea in Las Vegas, meanwhile, notes house-made bitters and spirit infusions will be among her secret weapons, as they are, “a great and effective way to add fall notes to any cocktail.” She is also putting the spotlight on yams and spirits with the flavors of fall already built in. “I got the crazy idea to try to shake it up with yams this year, and after many attempts with shrubs and simple syrups, we went with yam bitters,” she says. “Fall is the season of bourbon with Old Fashioneds and Manhattans. We are making a yam old fashioned with house-made yam bitters, Jefferson bourbon, luxardo cherries, and garnished

with a dehydrated orange slice.” Isaac Grillo, brand ambassador of AFROHEAD Rums, observes other familiar and unfamiliar spices and herbs will enliven a variety of cocktails. “I think you’ll see the use of things like chai tea, turmeric, and paprika popping up in cocktails,” he says. “I’ve found that these flavors are easy to mix and create fantastic results. Also, the use of fall seeds like pumpkin and sunflower make great syrups and flavored garnishes. Some more obscure ingredients I like to use are licorice root, dried orange peel, elderberry, persimmons, beets, salsify, gooseberries, sapote, sugar apples, and cactus pears.” “Using baking spices to help shape a fall cocktail menu is always a great place to draw inspiration,” says Jay Liddell, Vice President, Sales & Marketing of Clyde May’s Whiskey. “Warming up the drink with cinnamon, nutmeg, allspice, clove, are all ways to help lean cocktails towards autumn. Using preserves like apple jam and marmalade also offer a nod to fall. Smoking drinks is also a good twist, as adding the essence of burnt wood to a drink will definitely evoke the flavors and feelings of fall. Fat washing is another textural way of enriching the drink and adding a cooler seasonal component.” In New York, SUSHI ROX X’s Bar Director Gary Wallach concurs that bitter rules over sweet, and old ingredients will be rethought. “I believe you will still see pumpkin as a main attraction,” he says. “However, squash and sweet potato may find their place on the menu. I believe fat washing will pop us as well. It brings a different dimension to cocktails. Don’t be surprised if you see reimagined use of cranberry, seed oils, newly popular nuts, and butter making their way into the glass.” Ed Eiswirth, beverage director of Del Frisco’s Restaurant Group, says that they are staying on www.barbizmag.com

trend, not only by offering a variety of bourbons on their back bar but also testing out ways to translate a variety of artisanal cocktail techniques and flavor profiles into strategies that will work for their largevolume business. “One thing we’re testing out is using liquid smoke in the form of a bitters,” says Eiswirth. “It is very concentrated, so you only need a couple of drops to achieve a lot of flavor. We’re also seeing a lot of fat washing being done for greater depth of flavor, and garnishing drinks with things like bacon in everything from Bloody Marys to Manhattans.”

Tiki & Tequila Thanksgiving? Paul Hletko of Few Spirits points out brown spirits and brandies have a real affinity for baking spices and fall fruits like apples, pears, and pomegranates. However, he feels the way to innovate within a fall cocktail menu is to incorporate something unexpected, whether that’s a spirit not usually associated with fall, like gin or blanco tequila. “Bourbons offers the vanilla and caramel notes that come from barrel-aging, as well as a good punch of spice that pairs well with things like cloves and cinnamon,” he says. “Our bourbon is spicier than most, thanks to two things: a high proportion of rye in the mashbill (ours is 70 percent corn, 20 percent rye and 10 percent malted barley), and fermenting with a beer yeast that helps increase the spice even more.” While Hletko doesn’t deny apple, pear and pomegranate are fall staples, he suggests one fruit to not overlook is pineapple. “It goes really well with baking spices and aged spirits of any kind, whether cognac, rum or whiskey,” he explains. “It’s kind of counter-intuitive, but most tiki drinks are actually nice for fall, with flavors of almond, nutmeg and anise behind that pineapple.” The Cocktail Club in Charleston, SC believes it www.barbizmag.com

captured fall in a glass through its cocktail, The Apple of My Rye, which is a far cry from the apple martinis of the last decade with its bitter and savory flavors. Bar/Floor Manager Jacob Kress of Boston’s Grill 23 & Bar takes a similar approach with the unexpected flavor profile that arises from his Rosemary Maple Bourbon Sour. “Bourbon will always keep you warm,” Kress says. “However, it’s finding one that has the right level of sweetness that balances out the high level of alcohol. Mitcher’s was our choice. The maple syrup gave great substance to the cocktail, along with the acid of lemon juice the drink had a nice lift to it.” Andrea Tatosian, lead bartender at Urbana in Washington D.C., treats the development of seasonal cocktail recipes much like a painting or photograph in terms of how she composes it to create an effect. “When I’m looking at cocktails based on a particular season, I will look at ingredients and consider what type of mood or feeling I am trying to evoke. Am I evoking flavors of Thanksgiving meals or another holiday? Do I want to play with a pre-dinner drink with cranberries, or am I trying to create the kind of drink one would want to enjoy while sitting under a fleece blanket on the couch looking at autumn leaves changing?” Justin Hampton, of Poste Moderne Brasserie in D.C., meanwhile, is drawing on a mix of novelty and nostalgia to develop his Thanksgiving dinner menuthemed cocktail program. “While Cranberry sauce is a staple on food menus, I knew it would also be a homerun as a cocktail,” Hampton says. “I could start with a fresh homemade cranberry simple syrup, which I feel pairs best with a good gin, a white spirit that allows the natural flavors of cranberries and allspice to pop as well as the herbs and spices in that recipe.”

Herradura Espresso Cocktail 1½ oz Herradura Anejo ½ oz coffee liqueur 1½ oz espresso ½ oz simple syrup 1½ oz heavy cream Place all ingredients excluding the heavy cream in to a cocktail shaker filled with cubed ice. Shake hard and strain over ice in to a chilled coupe glass. In a separate shaker place the heavy cream and cubed ice, shake hard to aerate. Pour carefully over a bar spoon to layer the cream over the coffee. Garnish with three coffee beans.

Cinnamon Apple Mule Ed Eiswirth, Beverage Director, Del Frisco’s Restaurant Group 2 oz Fireball Cinnamon Whiskey 2 oz apple cider 2 oz Reed’s Ginger Beer Build in a copper mug. October 2015 Bar Business Magazine

Strataca

Let the “Bowl Games” Begin

hat’s the best place “to go” in all the land? We’re about to find out. For the 14th straight year, Cintas Corporation will stage America’s Best Restroom Contest and ask the country to vote on a group of creative public restrooms sure to entertain. Will the 2015 winner be a restroom inspired by “Alice in Wonderland”? What about a restroom that looks like a giant whiskey barrel? Or maybe a restroom covered in “The Far Side” comic strips? This year’s top ten public potties will now compete for the coveted title of Cintas’ America’s Best Restroom. In addition, the 2015 winner also receives a $2,500 credit 34

Bar Business Magazine October 2015

to spend on Cintas services like restroom cleaning and supplies, wet mops or Tile & Carpet Deep Clean. “We’re excited about our 2015 finalists and expect a lot of friendly competition,” said John Engel, Cintas’ Senior Marketing Manager. “The contest also promotes the importance of hygiene and salutes businesses that strive for restroom excellence in both function and design.” Headquartered in Cincinnati, Ohio, Cintas Corporation provides highly specialized services to businesses of all types. Cintas designs, manufactures and implements corporate identity uniform programs and provides entrance mats, restroom supplies, www.barbizmag.com

Photos courtesy of Cintas Corporation

Finalists Named in Cintas’ America’s Best Restroom Contest

promotional products, first-aid and safety products, fire protection services, and document management services to approximately one million businesses. Voting is open now, and the public is invited to show its support by casting a ballot for a favorite restroom at the Best Restroom website, www. bestrestroom.com. The contest site takes visitors on a photographic tour of each nominee and encourages them to choose their favorite. Cintas Corporation accepts nominations for any non-residential restroom accessible to the general public online through the summer. Qualifying facilities are then judged and finalists are selected based on cleanliness, visual appeal, innovation, functionality and unique design elements. Cintas Canada also recently announced its top finalists in the annual Canada’s Best Restroom Contest. Visit the Canada contest website (www. bestrestroom.com/canada/) for more information. Cintas will reveal the winner during a nationally publicized media event later this fall.

2015 F inalists for C intas’ A merica’s B est R estroom C ontest

The Fitton Center for Creative Arts Hamilton, Ohio

Enter the restrooms at The Fitton Center for Creative Arts and step into nature — one tile at a time. The men’s and women’s restrooms were created by Cincinnati artist Jan Brown Checco as an homage to our relationship with the Earth and the importance of conservation. In addition, students in the Fitton Center’s pottery classes and community members joined forces to create several of the tiles. In the women’s restroom, take particular note of “Mother Nature” and the rainbows, flowers, seashells, fossils, colorful glass and clay tiles that comprise her face. In the men’s restroom, the Greenman gives a nod to Hamilton’s Great Miami Buried Valley Aquifer. The restrooms have become a big hit at the art center, and every tour begins with a look at the beautiful tiles. “The title of Cintas’ America’s Best Restroom would be a wonderful honor for the Fitton Center,” said Cindy Dingeldein, ASID, interior designer on the project. “What we designed is much more than restrooms. The rooms are hand-made, unique works of art.”

Cibo Wine Bar Miami, Florida

Cibo Wine Bar is billed as “big, bold and beautiful” – and the Italian eatery lives up to the hype. Located in Miami’s famed South Beach district, Cibo is a blend of old world rustic and modern industrial chic. Patrons can even watch chefs prepare meals at a 60-foot open kitchen counter. The restrooms, the creation of Liberty Entertainment Group’s Vice President and Creative Director Nadia Di Donato, are stunning works of art. Guests are often intrigued by the faucets, which are mounted to the ceiling and activated by motion sensor. The restrooms also feature pieces from renowned artist Randy Cooper. “Liberty Entertainment Group venues are renowned for their restroom designs, and we are honored to be recognized,” said Di Donato. “This nomination pays tribute to the artists and craftsmen who dedicated themselves to this project.”

Charleston Distilling Charleston, South Carolina

A restroom inside a whiskey barrel? Believe it. At Charleston Distilling in South Carolina, which makes small batch handcrafted spirits, two restrooms are designed as giant wooden barrels. And the creative place “to go” has become a popular attraction for patrons. “The usual response is that people say the restroom is very cool,” said Stephen Heilman of Charleston Distillery. “The restroom is part of a lot of Instagram photos.” The custom woodworking of the “barrel” restrooms fit the atmosphere and décor of the distillery and its tasting room. So belly up to the bar and order a round – it’s a trip you won’t forget. www.barbizmag.com

Cibo Wine Bar Great American Ball Park Cincinnati, Ohio

This baseball season, the Cincinnati Reds hit a homerun…with moms everywhere. That’s because the Reds, in partnership with Pampers and Fischer Homes, debuted the first-of-its-kind nursing suite at Great American Ball Park. The Reds talked with local moms to identify specific needs for the restroom. As part of the restroom area, you’ll find five comfortable gliders, changing stations, kitchenette with a sink, ice and refrigeration, lockers for storing items and flat screen T Vs, so mom doesn’t miss any of the game. Already last season over 3,000 moms and families used the Pampers Nursing Suite and its restroom facility. “The Reds, Pampers and Fischer Homes are very proud that we have set the gold standard for a nursing area in a public space,” said Michael Anderson, public relations manager for the Cincinnati Reds at Great American Ball Park. “We have proven that this quiet place for moms to feed and care for their babies is one of the most popular spaces at Great American Ball Park.” October 2015 Bar Business Magazine

Perry Lakes Park Marion, Alabama

Perry Lakes Park The Music Hall

Portsmouth, New Hampshire Take a long look at the restrooms at The Music Hall. Are you thinking “Harry Potter” or “Alice in Wonderland”? Either way, you’re not alone. The team at The Music Hall, a performing arts venue in downtown Portsmouth, New Hampshire which dates back to the 1870s, says the restrooms are like a trip into a childhood fairytale. That’s because, during a recent renovation in 2008, designers drew on the mysticism of Gaudi and the classic touches of the Tiffany style to create a fantasy forest of cast bronze trees, branches and vines, gilded Corinthian columns, elegant velvet settees and creative tile patterns. Now people stop by every day to tour not just the theater but the restrooms too. “We are excited to be part of Cintas’ America’s Best Restroom because we’ve put a lot of blood, sweat and tears to create a magical experience for our patrons,” said Michael Tucker, director of operations at The Music Hall. “It would be great to win this award to showcase all of the hard work we’ve put into our massive renovation project.”

OB Warehouse

Ocean Beach, California At OB Warehouse World Food and Bar in Ocean Beach, near San Diego, old meets new as vintage artifacts blend seamlessly with modern, industrial design. It’s the vision of designer Philippe Beltran who created the entire restaurant (restrooms included) to trigger “a reaction that will make people remember their experience.” The OB Warehouse restrooms are a sight to behold with retro, hand-held vintage mirrors, oil cans and tools like vintage plumber pipe, a wrench and metal letter stamps which read OB Warehouse over the men’s urinal. Many of the items are encased in glass behind large concrete sinks. All the building materials are recycled from other buildings either in San Diego or locales around the world. “From the day we opened our doors last year, guests have taken pictures of our restrooms and asked to see the opposite sex restroom, so we give them tours,” said General Manager Yami Bryan. “We are excited to be included in this great contest.” 36

Bar Business Magazine October 2015

On a stroll through the woods, the last thing you’d expect is a fifty-foot tall restroom in the clearing. But at Perry Lakes Park near Marion, Alabama, that’s exactly what you’ll find. The fifty-foot structure (known as “Tall toilet”) is part of a three-restroom complex built in 2003 by architecture students at Auburn University Rural Studio. In addition to “Tall toilet,” the students constructed “Long toilet” with long walls that frame a tree and “Mount toilet,” which sits atop the septic system for the restroom complex. All three use durable and local materials – a mix of cypress and locally-milled cedar along with anodized aluminum, stainless steel and concrete. “Winning the title of Cintas’ America’s Best Restroom would be an incredible honor for the Perry County community,” said Andrew Freear, director of Auburn University Rural Studio. “We hope to expose more people to the natural beauty of central West Alabama.”

The Salty Pig

Boston, Massachusetts Are you a fan of “The Far Side” comic strip? Then you’re in for a real treat at The Salty Pig in Boston. Owners Jim Cochener and Mike Moxley plastered the restroom walls with “The Far Side” comics. The restaurant, which serves house-made charcuterie, pizza and pasta, has also created a buzz in the bathroom. Guests take “extra” time drying their hands so they can read the comics, and many regulars challenge themselves to read a new comic each time they visit. What would happen if The Salty Pig wins top honors as Cintas’ America’s Best Restroom? “I guess our waiting line would get even longer!” said Ines Lee Santos, general manager of The Salty Pig. “We are very excited to be part of the contest, and we love knowing that across the country there are many like-minded friends putting work into the details, including creative restrooms.”

The Fitton Center For The Arts www.barbizmag.com

Strataca

Hutchinson, Kansas Ever used a restroom underground? How about 650 feet underground? At Strataca, the only underground salt-mine attraction in North America, the men’s and women’s restrooms are part of the museum experience. That’s because they’re both carved out of a stratified salt bed formed 275 million years ago. It took quite the engineering and plumbing feat to make the restrooms possible – it’s not easy to construct pipes, toilets, sinks and hand dryers that far underground. But the Strataca team had a vision and made it a reality. Now they often hear guests say “ooh” and “aah” and run to tell their friends about the incredible restroom facilities. “Winning the contest would provide public recognition of our team’s hard work,” said Gayle Ferrell, former director of operations at Strataca. “We have something here that is totally unique in North America – both our underground restrooms and our amazing, passionate staff.”

Town of Minturn Public Restrooms Minturn, Colorado

Founded in 1904, Minturn is rich in mining history and its new public restrooms reflect the past. The unique, digitally fabricated shape of the men’s and women’s restrooms resemble an adit (horizontal passage way) into a Rocky Mountain mine. The

Charleston Distilling concept is the product of several key players: the Town of Minturn, LaN Architecture - Monika Wittig, LGM 3d Studios and Noble Welding. The team came together to produce “functional art” that’s already captured community attention. “Our public restrooms prove how great it is to combine art, architecture and creativity. It changes moods, places and people,” said Janet Hawkinson, director of design and construction for the public restroom project. “It would be the best to win the contest and show the country what can be accomplished when everyone works together to create something truly memorable, as we did in small town Minturn!”

Easy enough for your staff and DJ to operate Design pyro effects live, as easily as your light show

www.dssptech.com www.barbizmag.com

October 2015 Bar Business Magazine

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Classy and Trashy At New York City’s One Fifty One, nothing is sacred…

ew York City is always at the forefront of trends, from fashion to finance, burgers to booze. If something has a chance to make waves in middle America, is first has to swim in the City That Never Sleeps. Last month, two nightlife trends — one as old as they come, the other a more recent revelation — came together at a venerable Manhattan venue to see if the combo could stick. 38

Bar Business Magazine October 2015

The concept, just like New York City itself, is both classy and trashy all at once. Proprietors LLC and 213 Hospitality recently announced the exciting evolution of New York’s One Fifty One, inspired by both its deep party DNA and all the whimsy of Tiki culture. One year after the group — which gave us Death & Co and Nitecap — brought the famed Lower East Side basement bar www.barbizmag.com

back from the dead, One Fifty One will take a turn into new, unexplored territory. In a style that considers the ceremonial Tiki cues and kitsch without the doctrinaire formality, this no-holds-barred riff on celebrated tradition is a fun, playful slant, aptly dubbed “Trailer Tiki.” In a paradoxical nod to the greats — the likes of New York City’s famed Painkiller and Trailer Happiness in London — paired with an aloofness aimed at everything else out there, Trailer Tiki is every bit of thoughtfulness: bright, beautiful transportative elements, and colorful grit and grunge. 213 Hospitality and Proprietors LLC are no stranger to the exploratory cocktail experience. When Death & Co burst onto the scene nearly a decade ago, the establishment and unrivaled talent behind the bar revolutionized the art of drink making, ushering in a new era of cocktail culture. And, with the introduction of Honeycut, the first partnership between the two cocktail companies two years ago — a boisterous bar-discotheque hybrid nestled in a quiet alley in

“Everyone right now seems to be searching for that intersection of off-the-rails party and great cocktails. Trailer Tiki is our response to that sentiment.” Downtown Los Angeles — the two groups have been tinkering with the types of drinks that match the Technicolor dance floor, yet are executed at the level of any of the other craft cocktail bars in their quiver. Recognizing the success that Honeycut has enjoyed so far in this regard, the two groups decided it was time to apply their learnings and extend eastward. “Everyone right now seems to be searching for that intersection of off-the-rails party and great cocktails,” says partner David Kaplan. “We just don’t see that anywhere in New York at the moment. Trailer Tiki, and this evolution of 151, is our response to that sentiment.” The new menu will feature offerings that span the gamut of slushees, shorties and other signature slings, as well as a coozy upgrade for any cocktail can or beer (make it Polynesian!) so you can enjoy the party long after it ends. Prices will range from $4 Jungle Backs — a house chaser — to a $130 Scorpion Tower that serves up to ten guests. In addition to new menu and menu design, patrons will also notice some changes in décor elements. With warmer light, additional seating, mirrored accents, and maybe even some blacklight, One Fifty One will retain much of its ‘70’s era swagger…but it’s not your dad’s basement. Art displayed throughout the space will be commissioned by Matthew www.barbizmag.com

Talley and Bryce Operandi of LA’s Martlett Tattoo Parlor. Founded in 2007, Proprietors LLC (www.ProprietorsLLC. com) is a full-service consulting company that focuses primarily on building world-class, cocktail-centric beverage programs for clients, consulting on flavors, formulations, strategy, marketing and branding for the beverage industry, and managing Proprietors LLC partner-owned bars. With a collective passion rooted in furthering cocktail culture, partners David Kaplan, Alex Day, and Devon Tarby

South Beach Paradise Diet

love traveling the world opening projects for their clients. Currently, Proprietors LLC owned properties span two coasts, with Death & Co, Nitecap, and One Fifty One in New York City, and Honeycut, The Normandie Club and The Walker Inn in Los Angeles. Proprietors consulting projects range from Los Angeles, New York, Chicago, India, Russia and South East Asia. Death & Co, whose namesake book, Death & Co Modern Classic Cocktails launched in October of 2014, has become a timeless reference on craft cocktails. With chapters on the theory and philosophy of drink-making; a complete guide to the spirits, tools, and other ingredients needed to make a great bar; and recipes for nearly 500 iconic drinks, the Death & Co Book, like the bar that inspired its creation, is bold, elegant, and setting the pace for mixologists around the world. October 2015 Bar Business Magazine

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Pu Pu Platter

The acclaimed Los Angeles-based hospitality group, helmed by celebrated innovator Cedd Moses, has both established and elevated craft cocktail culture through its diverse collection of over fifteen bar and restaurant venues. Under Moses’ deft touch, 213 Hospitality (www.213Nightlife. com) has expanded beyond Los Angeles to key markets in California, Texas, and New York with more in the pipeline, bringing the group’s acclaimed drink program and service philosophy to each brand extension while still reflecting the unique style and culture of their respective cities. 213 was the first hospitality developer to stake a claim in Downtown Los Angeles’ historically significant buildings, transforming the neighborhood into a cultural destination and contributing to the bustling real estate renaissance that has reinvented modern LA living. Each bar, set in reclaimed architectural gems, showcases distinct and dedicated spirit programs led by some of the country’s luminary bartenders offering guests an authentic—and accessible—sense of place including Seven Grand Los Angeles & San Diego (@sevengrand);

With Trailer Tiki, 213 Hospitality continues toward its goal of bringing the group’s acclaimed drink program and service philosophy to several new cities. Cole’s French Dip & Red Car Bar (@colesfrenchdip); The Varnish (@thevarnishbar); Las Perlas (@lasperlasla); Golden Gopher & 8th Street Bottle Shop (@goldengopherla); Caña Rum Bar (@canarumbarla); Broadway Bar (@broadwaybarla); Tony’s Saloon (@tonyssaloon); as well as Penny Pound, an artisanal ice purveyor. Currently in a dynamic period of growth, 213 Hospitality has recently expanded with the opening of Pellicola Pizzeria (@pellicoladtla), Cole’s French Dip LAX, Half Step (Austin, TX - @halfstepbar), and four projects in partnership with Proprietors LLC: Honeycut (Los Angeles - @honeycutla), The Normandie Club (Los Angeles - @normandieclubla), The Walker Inn (@thewalkerinn) and 213 Hospitality’s first project in New York City, One-Fifty-One (@151NYC). The new menu at One Fifty One is now available, and business hours remain 7pm – 4am, seven days a week. For those who want to straddle the line between classy and… well…not so classy, Trailer Tiki promises an interesting evening of contrasts.

Bar Business Magazine October 2015

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INEBRIATION EQUALITY TRAY

STONE COLD STUNNA

Most cocktail nerds might recoil at the thought of a test tube tray full of TOOTERS at their table in a myriad of colors — but taste the rainbow!

Papa Hemingway apparently loved a Floradora, or so the legends say, but sub out the soda water for an upturned Miller High Life pony bottle.

PARROTHEAD

SCORPION TOWER

An ode to the piña colada and to Margaritaville itself. One Fifty One couldn’t go all trashy tropical without acknowledging the great Jimmy Buffet.

Who doesn’t want to drink a Scorpion Bowl out of a Chang Beer tower? Seriously — re-evaluate your life.

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October 2015 Bar Business Magazine

Congratulations to the 2015 Bar Business Spirits Competition

wi nners double gold

TEquila Embajador Tequila Anejo Vodka Kruto Original Vodka Vodka (FlaVorEd) New Amsterdam Pineapple Flavored Vodka

Vodka Punzoné Organic Vodka

gold EnErgy drink Cool Blue Energy Drink Triple Berry Blend TEquila Embajador Tequila Reposado Familia Camarena Tequila Silver

bronze aMEriCan singlE MalT Long Island Spirits Pine Barrens Cherrywood Smoked Malt brandy E&J Gallo VSOP E&J Gallo VS CarbonaTEd drink Virgil’s Root Beer liquEur Backwoods Pecan Pie Shine Liqueur Hill Country Ruby Red Grapefruit Dulce MEzCal Kimo Sabe Mezcal Joven

silver CaChaça 51 Cachaça CarbonaTEd drink Reed’s Spiced Apple Cider Brew irish WhiskEy 2 Gingers Irish Whiskey liquEur Heering Coffee Liqueur non-CarbonaTEd MixEr Lefty O’Doul’s Sweet & Sour

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individual winners aMEriCan singlE MalT disTillEry oF ThE yEar Long Island Spirits bEsT ValuE añEjo oF ThE yEar Hornitos Tequila Black Barrel blanCo TEquila oF ThE yEar Familia Camarena Tequila Silver brandy ProduCEr oF ThE yEar E&J Gallo CaChaça oF ThE yEar 51 Cachaça CarbonaTEd MixEr ProduCEr oF ThE yEar Reed’s FlaVorEd MoonshinE disTillEry oF ThE yEar Hill Country

FlaVorEd TEquila oF ThE yEar Soltado Tequila Picante FlaVorEd Vodka ProduCEr oF ThE yEar New Amsterdam graPEFruiT FlaVorEd liquEur oF ThE yEar Hill Country Ruby Red Grapefruit Dulce irish WhiskEy oF ThE yEar 2 Gingers Irish Whiskey liquEur oF ThE yEar Heering Coffee Liqueur MoonshinE ProduCEr oF ThE yEar Ole Smoky

non-CarbonaTEd MixEr ProduCEr oF ThE yEar Lefty O’Doul’s PECan FlaVorEd liquEur oF ThE yEar Backwoods Pecan Pie Moonshine Liqueur russian Vodka oF ThE yEar Kruto Vodka sPiCEd ruM oF ThE yEar Squeal Spiced Black Rum sWEdish Vodka oF ThE yEar Purity Vodka TEquila ProduCEr oF ThE yEar Embajador

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October 2015 Bar Business Magazine

Inventory Mezcal Viejo Indecente Expands Into U.S. Though it has been handcrafted in Mexico for years, Mezcal Viejo Indecente is a welcome new addition to the U.S. market. With its natural agave flavor profile, it has the potential to redefine the mezcal category, offering an expertly handcrafted, agaveforward spirit without the typical smoky notes found in the vast majority of other mezcals available in the U.S. Mezcal Viejo Indecente is produced in the small community of San Isidro Guishe, within the district of Miahuatlán, Oaxaca, by the Lucas family, who has been producing mezcal for three generations. Mezcal Viejo Indecente Espadín, the first product to launch stateside, begins with 100% Espadín agave sourced from the Lucas’ farm and harvested after approximately 8 years. The agave is steamed in a clay oven, distilled twice in a pot still at the family distillery, and carefully filled and bottled by hand. In lieu of the smoky notes imparted from typical wood-fueled pits, Mezcal Viejo Indecente utilizes an energy-efficient, steam cooking process – a traditional process. For more information, visit www.viejoindecente.com.

Stern Pinball to Release Game of Thrones® Stern Pinball, Inc., the world's oldest and largest producer of arcade-quality pinball machines, proudly announced today the availability of Game of Thrones pinball machines. Inspired by the hit HBO® drama series, the newest Stern machines put players in the heat of battle where noble families fight for control of the Iron Throne of the Seven Kingdoms. Stern’s Game of Thrones Pro, Premium, and Limited Edition machines are packed with features and toys that provide an irresistible challenge to play against kings, knights, knaves and dragons. Each player can choose to be a Knight of the Stark, Lannister, Greyjoy, Baratheon, Martell, or Tyrell family Houses, and pick other Houses to battle. Game of Thrones actor Rory McCann as Sandor Clegane (The Hound) guides the player throughout the game with authenticity. Visit www.sternpinball.com.

Bar Business Magazine October 2015

Gnarly Head is Back in Black Gnarly Head, producer of bold, sophisticated wines, unveils a lineup of dark red blends for the Fall season including new addition 1924 Double Black and the return of Authentic Black as an ongoing item. Originally launched as a seasonal offering in 2014, Gnarly Head Authentic Black is now accessible to Gnarly Head enthusiasts year-round. According to Nielsen, in the competitive domestic $8-11.99 price segment, red blends are now the second largest wine type next to Chardonnay and are driving dollar volume growth at 15 percent versus a year ago. Leading growth in the red blend category, dark red blends are driving 65 percent of dollar volume growth in the domestic $8-11.99 red blend segment. Gnarly Head 1924 Double Black is a limited release, Prohibition-style dark red blend that pays homage to the family’s first vineyard plantings in 1924. On the heels of the successful 2014 introduction of Petite Sirah-based Gnarly Head Authentic Black, 1924 Double Black, led by Zinfandel, delivers a dark red blend style all its own. Crafted in the field blend style preferred by Prohibition era speakeasies, 1924 Double Black delivers the dark, fruit-driven profile that modern day wine enthusiasts seek. Following an overwhelming response from consumers on social media and in the market, Gnarly Head Authentic Black is back. Visit www.gnarlyhead.com.

Limited Edition Kelt Cognac Arrives KELT COGNAC, an independent boutique cognac producer based in Grande Champagne Cognac France, is set to release a limited edition run of their acclaimed KELT XO which will be un-chill filtered and at a higher strength proof in the US market. This unique X.O. will be available throughout the NY, NJ and CA markets beginning October 2015 and will have a 46% ABV and an $199$225 MSRP. Kelt Cognac, established in 1987 by Estonian-born Swedish entrepreneur Olev Kelt – whose relentless pursuit of perfection and painstaking attention to detail led him to develop the brand’s 90 day tour du monde ocean maturation process and core component of KELT’s award-winning cognacs. Kelt’s love for fine cognac and passion for the craft of production lead him to explore how cognac’s long sea voyage in oak casks from France to the New World improved and enriched the quality of the spirit. The waves constant motion dramatically increased the liquid’s contact with the cask’s surface to impart a unique depth to these rich complex flavor profiles each. Meanwhile the fluctuations in temperature, air pressure and atmospheric vapor and weather all make a tangible contribution, rounding off a beautifully complex spirit. www.KeltCognacUSA.com.

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Angostura No. 1 Once Used French Oak Known for their iconic bitters and rum making heritage, the House of Angostura — with the only rum distillery in Trinidad — announces the release of No. 1 Once Used French Oak, the second edition of The Cask Collection, a limited‐edition range dedicated to rums aged in special casks. Bottled at 40% and the first Angostura rum finished in French oak casks, No. 1 Once Used French Oak is an exquisite, silky smooth complex blend – created with a fusion of techniques learnt from the Old World and perfected in the New World. Only 15,030 bottles will be available in Europe, the Caribbean, Australia and the USA in Fall 2015. The No. 1 name conveys the spirit of the rum being one‐of‐a‐kind. Each limited edition introduced into the range offers the recipient a joyous experience, one that can’t be replicated after the bottles have been sold. For this reason, The House of Angostura has chosen to name every new release No. 1, paired with a sub‐title that states the special cask used to mature the blends. No. 1 Once Used French Oak is a 16 year old blend. The rums were aged for a minimum of 10 years in American Oak casks. For more information visit www.angostura.com.

Alacran Tequila Introduces Alacran Cristal Autentico Tequila Alacran or known as Alacran Tequila, the up and coming Tequila company releases their Alacran Cristal in the marketplace. The Tequila company launched in 2011 in the U.S. and is poised to make their mark this year with their new Alacran Cristal product to the elite. Alacran Cristal is an ultra premium anejo tequila that sets itself from the competition as their taste is pure, distinct and stands out. It is packaged in a beautiful, clear glass bottle that is sleek looking. The tequila uses agaves from 7-10 years old harvested in the highlands of Jalisco. It is matured for 14 months in American Oak barrels from bourbon generating a rich, woody flavor with a hint of vanilla. As a result of their exclusive clarifying filtration process, a crystal product is produced with light gold reflections. Ensuring the quality of the product, each bottle is hand labeled and numbered. Alacran Cristal has a sophisticated flavor and is deliciously smooth in taste without the sting. It retails for $49.00-$59.00 and is sold at the hottest lounges and high-end restaurants. www.autenticoalacran.com.

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Teeling Whiskey Expands With Single Malt The Teeling Whiskey Company, Ireland's leading Independent Irish whiskey producer is expanding its premium Irish whiskey portfolio in the U.S. market with the launch of its award winning Irish Single Malt. This Single Malt, was recently named World’s Best Irish Single Malt at the 2015 World Whiskies Awards. Teeling Single Malt is the third release in the Premium range of Teeling expressions completing their full range to form the Teeling Trinity of non-aged statement of Irish whiskeys. To add a unique depth of character and flavor, Teeling Single Malt consists of aged malt whiskey up to 23 years old that has been matured in five different wine casks including Sherry, Port, Madeira, White Burgundy and Cabernet Sauvignon. This combination of cask maturation techniques has never been done before in Irish whiskey and creates a truly innovative Irish whiskey bursting with personality. Like all the Teeling whiskeys, it is bottled at 46% with no chill filtration allowing for all the natural flavors of the whiskey to be retained. For more information visit www.teelingwhiskey.com.

Complexity with Cool Climate Wines McWilliam’s Wine Group Ltd., a sixth-generation family owned company and makers of the highly awarded McWilliam’s Hanwood Estate range, has just announced the U.S. introduction of a new line of high altitude cool climate wines. Grown at elevations between 650 and 1,700 feet in the region of New South Wales, the 2013 Cabernet Sauvignon, 2013 Shiraz and 2014 Chardonnay have been produced from vines with reduced yields to exhibit dramatic, yet refined flavor intensity. Each of the three wines will be sold through the company’s importer, Total Beverage Solution (Mt. Pleasant, SC) at a suggested retail price of $14.99. The grapes used to make McWilliam’s Cool Climate Wines are grown in select vineyards located in premium New South Wales growing regions including Hilltops and Gundagai. The cooler weather at these locations provide a longer period of ripening for the fruit, supporting the development of fragrant, medium-bodied wines with exceptional flavor and intensity that pair well. www.mcwilliams.com.au

October 2015 Bar Business Magazine

Holiday Happenings

November 2015

Nov 2: International Day to End Impunity for Crimes Against Journalists. A UN resolution established this day in 2013, ending impunity for crimes against journalists and media workers — so back off dude! And give us writers a freebie today.

Nov 6: National Nachos Day. Though it’s not exactly nacho weather in November, all the more reason to break out of the cold-weather doldrums, put the Coronas on ice, and serve up some housemade nachos. Don’t forget the melted cheese!

Nov 8: Dunce Day. I say bring back the dunce cap. On this night, shame your lazy employees by having them wear a dunce cap for an hour. They’ll get the message, and your customers will get a laugh. Win win.

Nov 14: National Spicy Guacamole Day. Once again, an unusual holiday for mid-November, but maybe you have some leftover nachos from Nov 6th that you can pair with a spicy housemade guac? And for the correct pronunciation of guacamole, please contact George Takei.

Nov 15: America Recycles Day. If you’re not recycling already, shame on you. Go get the dunce cap from Nov 8th and put it on. Then honor this holiday by getting your staff started with the blue bins to help save the blue planet!

Nov 21: Guinness World Record Day. What’s the Guinness World Record for the most pints of Guinness served in one day? Find out. Try to break it. Invite us.

Nov 27: Black Friday On this day, give a free drink to anyone with a receipt showing a purchase from a small business (not a chain or franchise) in your town.

Nov 18: National Apple Cider Day Nothing says seasonal sipping this time of year like cider, and while this holiday aims to honor the NA apple sort, we don’t really care. Put a few cases of hard cider in the cooler tonight and start selling. Don’t forget the ice!

Nov 20: Globally Organized Hug A Runner Day (aka G.O.H.A.R.D.) Once again, we’re pretty sure this holiday probably aims to help those who run marathons and such around this time of year, but you could do both: hug a runner (athlete) and a runner (service staff) today.

Bar Business Magazine October 2015

Nov 29: Square Dancing Day. Pass.

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Index of Advertisers Company

web site address

page #

2TouchPOS

www.2TouchPOS.com

Agave Loco LLC (RumChata)

www.RumChata.com

AMI Entertainment Network LLC

www.amientertainment.com

Bar Biz Spirits Comp

www.barbizspiritscompetition.com

Barzz.net

www.Barzz.net

Coast to Coast Insurance

www.ctcoinsurance.com

Custom Earpiece

www.customearpiece.com

DSSP

www.dssptech.com

G&G Closed Circuit Events LLC

www.GGBOXING.com

HarborTouch CA

www.iHarbortouch.com

Hobart Food Machines

www.hobartcorp.com/LXGe

Innova Products US LLC

www.strahlbeverageware.com

NightClub & Bar

www.ncbshow.com

Plug In & Pour

www.pluginandpour.com

REEDS Inc

www.REEDSinc.com

Spill-Stop

www.spillstoppourer.com

Touchtunes

www.TouchTunes.com

Inventory Companies

Alacran Tequila

www.AutenticoAlacran.com

Angostura Rum

www.AngosturaRum.com

Gnarly Head Wine

www.GnarlyHead.com

Kelt Cognac

www.KeltCognacUSA.com

McWilliams Wine Group

www.McWilliams.com.au

Stern Pinaball

www.SternPinball.com

Teeling Whiskey

www.TeelingWhiskey.com

Viejo Indecente Mezcal

www.ViejoIndecente.com

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

October 2015 Bar Business Magazine

Supply Side Spotlight

A Batch of Local Pride With a menu built around locally sourced food and craft cocktails, Batch Gastropub’s commitment to provide fresh local ingredients makes it a leader in Miami’s restaurant industry. Batch Gastropub has managed to effortlessly combine a diverse menu offering while maintaining a conceptual commitment to utilize primarily fresh and local ingredients, a fact that has made it a stand-out name in an otherwise highly competitive Miami culinary scene. From tap cocktails and house-made spice blends, to house-infused liquor it is constantly redefining the typical restaurant approach. The local favorite actively promotes the importance of food with integrity and puts this belief into practice by maintaining a “from scratch” kitchen and bar. From inception, the concept architects of Batch were vehemently opposed to the common “freezer-to-fryer” method. This led to the implementation of alternative cooking techniques that create delectable meals using all-natural, fresh ingredients. For example, the BBQ Pork Pizza, a guest favorite, is made to order on the spot. Starting with fresh rolled out dough, hand-chopped fresh ingredients and baked to mouth-watering excellence in a wood-burning oven. Everything from the Blackened Grouper Tacos to the Mini Biscuit ‘n’ Egg Sandwiches are prepared daily, when the customer places their order at the table. Even the Mozzarella Cheese Sticks are hand-breaded by the cooking staff. It’s an understatement to say that Batch takes pride in their hand-made and high quality food. In addition to their commitment to serving delicious, fresh food, Batch also believes in having a strong sense of community; that is why it puts forth every effort to buy local. From craft beer to grouper fish chips, Batch knows that buying local makes a difference not only in quality, but also 48

Bar Business Magazine October 2015

in community building. Creating and maintaining relationships with local vendors and purveyors continuously keeps their food fresh and noteworthy. The same effort is applied behind the bar at Batch. Forget the days of ceiling-to-wall display of blenders or unnaturally colored syrups behind the bar. Batch creates each and every one of the infusions, tap cocktails, bitters, and simple syrups from scratch. Throughout the year, Batch experiments with different seasonal flavors to create distinguished popular drinks such as the Pecan-Jameson Old Fashioned, Orange Blood Margarita, and the Sake It To Me. The Hard Root Beer Float, a summer favorite, is made with their house-made root beer and spiced rum. The road to success has been guided by the most basic of principles: Why buy a tomato soup when you can make it with local tomatoes and fresh basil? Why bulk order baked goods when you can have a pastry chef carefully craft buttermilk biscuits, mud pie, and brunch sweets? Why stock bar shelves with headache-inducing, high-fructose corn syrup when you can make a lemongrass ginger simple syrup with cane sugar and water? At times, the easy way is the right way. Batch has permeated this new food culture movement with the success of their from-scratch kitchen, and has continued to carve their niche in the competitive restaurant industry. Learn more about Batch Gastropub at www.batchmiami.com.

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