in the Mix Winter Issue 2018 by in the Mix

Vol. 58 Winter 2018

I N N OVAT E

I N D U L G E

Brittany DeLoach Director of Beverage Operations

Hard Rock Cafe International

E X P L O R E

J. LOHR CABERNET

A CA BER NET FOR EV ERY COLLECTOR

in the Mix Magazine

JLOHR.COM @JLohrWines

PUBLISHER’S LETTER A View From the Summit

Don Billings Publisher, in the Mix Media

This fall in the Mix along with iMi Agency produced and presented our fourth B4 Summit, and our base camp was the iconic Broadmoor Hotel in Colorado Springs. Beverage industry professionals from around the country came to explore the trends, factors, emerging technologies and other “market disruptors” that will shape the global beverage business over the next two years and beyond. This was an opportunity to network with leading beverage chain marketers, operators, suppliers and allied partners as they enjoyed the invitation-only, information-packed Vision 2020. Judging by the response we received, it was a tremendous success and we will continue to support the B4 Summit into the future, with great enthusiasm. On another note, when scaling a summit, the mountain climber’s lifeblood is a rope and it’s the centerpiece of the safetyline for the team. As we wind down to the end of the year, I would like to recognize the lifeblood of our rope team at ITM – my partner in the pursuit of excellence for this magazine and media services, Mike Raven. To achieve such a goal takes a very special person. Mike is the Managing Editor of the magazine and has been at my side for the past 11 years. He came onboard just before the economic downturn poured water on everyone’s parade. So, it wasn’t a walk in the park or an easy climb to the summit, to keep the magazine relevant and moving forward. One way he accomplishes this is by having very little in the magazine and media operations that he does not touch. One of his great virtues is patience, and although we don’t always agree and sometimes even bark at each other, we always pull together to work through the magazine content and layout. He also possesses an eye for design and vision, clarity and a passion to see each magazine edition through from beginning to end. Mike’s background has served him well in this endeavor. He started out in 1982 with Southern Wine & Spirits and worked his way up the ladder to On-Premise Sales Manager in central Florida, over a 14-year career. He then went on to be President/ CEO of Lion Wines and Spirits in Deerfield Beach, Florida where he spent several years building that business. Following that, he then moved across the state to Tampa to work for Premier Beverage Company for a few years. I met Mike in Atlanta and immediately felt a connection with him. I brought him into the company and eventually he took over managing the magazine, which was only four years old at the time he took over in 2007. Mike has been my safety-clip for our rope team and I am happy he joined us on this adventure.

– Don Billings “The summit is what drives us, but the climb itself is what matters.” – Conrad Anker

Winter 2018 • itmmag.com 3

Cover Story 34. Interview with Brittany DeLoach, Director of Beverage Operations, Hard Rock International

Contents

Features 16. 44. 48. 52. 56.

The Adventures of George — Chasing the Green Fairy, by Tony Abou-Ganim Treasury Wine Estates Introduces Cavaliere d’Oro All Kinds of Bubblies, by Edward M. Korry, CHE, CSS, CWE Show Some Spirit with Asian Spirits, by Sherry Tseng, Datassential Recap of the B4 Summit at The Broadmoor in Colorado Springs, presented by IMI & in the Mix.

Technology and Innovation 22.

How Quaker Steak & Lube Will Win Casual Dining, by Anjali Kundra, Co-Founder and Vice President of Customer Success at Partender

Happenings

14. 26. 74.

This and That – A look at recent stories of interest. Ride for Charity – Tony Abou-Ganim and his fellow bartenders ride for charity. HEE Conference South, 10 Years of Conversations

Properties

28. 32.

Modern Elegance Shines at The Ritz-Carlton, Naples by Helen Benefield Billings Morton’s The Steakhouse Celebrates 40 Years with a Taste of Two Legends

Recipe Articles 6

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10. 78.

Drinks and Dishes with Kathy Casey Liquid Kitchen® Seasonal Winter Cocktails from Monin

N A P A

VALLEY

POINTS

the d ress code is velvet

POINTS

201 5 GE NE R A T I O N S CA B E R NE T S A U VIGNO N

POINTS

20 1 5 O A K V I L L E CA B E R NE T S A U VIGNO N

POINTS

20 1 5 S T . H E L E N A CA B E R NE T S A U VIGNO N

20 1 5 YO UNT V I L L E CA B E R NE T S A U VIGNO N

2015 R E S E R V E S E L E C T I O N CAB E R NE T S A UV I G NO N

Robert Parker’s Wine Advocate

Luxurious. Experiential. Theatrical. Sustainable. Napa’s most diverse and dynamic destination, dedicated to inspiring passion, creativity, and discovery. R AY M O N D V I N E Y A R D S .C O M

For more information on how to get these highly acclaimed wines in your area, contact mark.drake@boisset.com

Spring 2017 • itmmag.com

Contributing Writers Known as “The Modern Mixologist,” Tony is an accomplished bar chef, speaker and consultant who has created several original cocktail recipes, including the Cable Car, Sunsplash and Starlight. He has recently authored his second book, Vodka Distilled (Agate Surrey, publisher).

Tony Abou-Ganim

Kathy Casey is an awardwinning chef and mixologist, best known as the original “Bar Chef.” She owns Kathy Casey Food Studios – Liquid Kitchen®, a global full-service food, beverage and concept development agency. Contact: info@kathycasey.com. Follow: @KathyCaseyChef.

Larr y McGinn, Par tner Celeste Dinos, Par tner Don Billings, Founding Par tner

PUBLISHER

D o n B illin g s

Kathy Casey

E D I TOR I A L A N D DE S IGN

Managing Editor – Michael Raven Designed by – Kester Chau Copy Editor & Proofreader – Christine Neal Associate Editor – Celeste Dinos Associate Editor – Helen Benefield Billings A DV E RT I S I N G S AL E S

Rebecca Wilkie – Advertising Manager Rebecca@ITMmag.com 916-412-6142 E D I TOR I A L A N D BUS IN E S S OFFIC E

Sherry Tseng Sherry Tseng is a publications specialist at Datassential, a supplier of trends, analysis and concept testing for the food industry. She enjoys combining her background in research with her passion for food and beverages, to cover the latest trends in foodservice, from alcoholic beverages to global cuisines and flavors.

in the Mix Magazine

Edward Korry Edw ard is an Associate Professor and Department Chairman, College of Culinary Arts, Johnson & Wales University, Providence, R.I. Edward carries many certifications as well as being past President of the Society of Wine Educators and an executive board member of the U.S. Bartenders’ Guild Master Accreditation program.

1 1 9 6 B u c k h e a d C ro s si n g Wo o d s t o c k , G A 3 0 1 8 9 P H O N E 7 7 0 - 9 2 8 - 1 9 80 | FA X 7 7 0 - 5 1 7 - 8 8 4 9 E M A I L m ike @ it m m a g. co m WE B I T M m a g .c o m i n t h e M i x m a g a z in e i s p u b l i sh e d q u a r te r ly by iM i A g e n c y. A ll r ig h ts re se r ve d. No p a r t o f t h is p u b lic a t io n m ay b e re p r i n te d o r o t h e r w is e re p ro d u c e d w i th o u t w r i tte n p e r m is s io n f ro m t h e p u b l i sh e r.

in the Mix is exclusively operated and owned by Incentive Marketing Inc . Submissions: Incentive Marketing Inc. assumes no responsibility for unsolicited manuscripts or photographs.

EDITOR’S LETTER

Mike at The B4 Summit

Our cover story for this winter issue is an interview with Brittany DeLoach, Director of Beverage Operations, Hard Rock International. What an enjoyable time it was, doing the interview and cover photos at the Louisville Hard Rock Café. Brittany and the staff at the Hard Rock were fun and very hospitable. Also in this issue, we recap the B4 Summit at The Broadmoor in Colorado Springs, an event presented by in the Mix and IMI. Operators and suppliers attended seminars, tastings, group activities and some great social fun times. Kathy Casey gives us a Winter Sweet Decadence recipe and Tony AbouGanim chases the Green Fairy down in New Orleans. Also, don’t miss Don and Helen’s visit to The Ritz-Carlton in Naples Florida, one of my favorite properties in the country, showcased in “Making the Rounds.” I had the pleasure of attending and now writing about Treasury Wine Estates’ gala launch of Cavaliere D’Oro at Castello Di Gabbiano in Tuscany, Italy. Treasury brings us a new brand lineup of Italian wines that are extraordinary and shouldn’t be missed. I want to thank Scott Nava for the invitation and Alexis Walsh for a week of unprecedented hospitality.

Cover shot and interview photos by dna hospitality, Louisville, Kentucky

Mike Raven Managing Editor, in the Mix Media

IMI

Spotlight

REBECCA WILKIE, Advertising Manager Say “hello” to our new Advertising Manager, Rebecca Wilkie. Rebecca will be helping me with our new and existing clients to make working with in the Mix an exceptional experience. Rebecca has been in the beverage industry for almost two decades. She worked with Robert Mondavi Winery for five years in the Southern Division Team and National Accounts; she then joined IMI in January 2005 as an Account Manager for DIAGEO. Life tends to take you back home eventually, so she moved back to Northern California and started her own company, Cuvée Marketing, which specializes in social media implementation, strategic planning, media buying, event management and now adding the role of advertising manager for in the Mix. Rebecca says she is happy to be back in the national accounts arena with familiar faces and people who truly make a difference in the beverage world, nationally and internationally. What hobbies do you enjoy? Writing, beer judging, reading a good book (won’t finish a bad one), photography, hiking, and being a hometown tourist. What is your favorite travel destination? The beach, any beach. Something about the sound of waves, the sun going down or rising, and the peacefulness of the patterns in the sand that I can’t stay away from for too long. What is your favorite food? I’m going to have to say cheese on this one. I even have a cheese app from @cheesesofeurope that I reference often.

What is your favorite adult beverage? Wine was my first love and this still holds true, especially the nontraditional varietals. And Port and Sherry! One thing you can’t live without? Hands down, it is quality time with family and friends. Winter 2018 • itmmag.com 9

Drink: Red Wine Honey Sipping Chocolate Dish: Honey Marshmallows

Winter Sweet Decadence Who doesn’t love chocolate … and red wine?! So why not whip up a timely seasonal sip by combining these two beloved ingredients in a decadent sipping chocolate. This winter warmer is lightly sweetened with a touch of honey. It’s rich, delicious, and meant to be sipped and savored on a brisk night. For even more indulgence, top with toasted hand-made Honey Marshmallows and sprinkle with red wine salt. Serve extra on the side for nibbling. – Kathy Kathy Casey is an award-winning chef and mixologist, best known as the original Bar Honey Bacon Corn Cakes Chef. She owns Kathy Casey Food Studios – Liquid Kitchen® a global full-service food, beverage and concept development agency. Contact: info@kathycasey.com Follow: @KathyCaseyChef

in the Mix Magazine

Honey Marshmallows House-made marshmallows are so delicious, and once you get the hang of it, it’s easy! Use a fragrant honey, like orange blossom or wildflower. Makes about 100, 1 1/2-inch marshmallows, or 1 1/2 pounds 3/4 cup honey 2 cups sugar 1/3 cup light corn syrup 1/2 cup water ---------------------1/2 cup pasteurized egg whites 6 each, gold or bronze gelatin sheets ----------------------1/2 cup powdered sugar 1/4 cup cornstarch Lightly spray 2 full-size sheet pans with pan spray. Prepare a pastry bag fitted with a large plain pastry tip. Set aside.

Red Wine Honey Sipping Chocolate Pre-make the mix and then heat to order for service. Makes about 8 small-sipping servings. 12 oz bittersweet chocolate, finely chopped 1 cup Joel Gott Merlot 2 cups whole milk 1/4 cup honey Garnish: Honey Marshmallows (see recipe or substitute gourmet purchased marshmallows), red wine salt*, honey for drizzling Combine the chocolate and wine in a bainmarie over low heat; whisk until the chocolate is melted. Remove from heat and add the milk and honey; stir to combine. Remove from heat and chill. Heat to order and serve in small cups. Garnish with toasted marshmallows, lightly drizzled with honey and sprinkled with red wine salt. *Red wine salt is available online. Spon s ored by T he National Hone y B oard and Tr inche ro Family E states Recipe & Photos © Kathy C a s e y Liquid Kitche n®

Fill a bowl with ice water and add gelatin sheets. Soften or “bloom” the gelatin for 5-10 minutes, then gently squeeze out the excess water. Set aside. Meanwhile, combine the honey, sugar, corn syrup and water in a heavy-bottomed saucepan and bring to a simmer over medium heat. Stir to dissolve the sugar. Cook without stirring until a candy thermometer reads 230°F. Continue to cook while you prepare the egg whites. When the syrup reaches 230°F, start beating the egg whites on high speed until firm peaks have formed. When honey mix reaches 240°F, slowly pour it into the egg whites with the mixer on medium speed. Once you have added 3/4 of the honey mix, add the bloomed gelatin sheets, followed by the remaining honey mixture. Increase the mixer speed to high. Continue to beat the mixture for 10-13 minutes, with a bowl of ice under the mixing bowl to help cool the mixture. The mixture will increase in volume and start to thicken. Once thickened, fill the pastry bag with some of the marshmallow mixture. Allow mixture to rest for 2 minutes before piping. Pipe 1 1/2-inch marshmallows onto the prepared sheet pans. Refill the piping bag as needed. Next, mix the powdered sugar and cornstarch together in a small bowl. Dust the mixture over the marshmallows using a fine strainer. (Reserve extra for final dusting.) Let set at room temperature, uncovered for 24 hours. Once marshmallows are set, remove from pan and toss in remaining cornstarch mix. Store in a single layer in an airtight container. Sweet Tip: This recipe can be made in hotel pans and cut or piped into different shapes and sizes.

E L E VAT E

T H E

HIGHBALL

A highball refers to a family of mixed drinks that are composed of an alcoholic spirit and a non-alcoholic carbonated mixer served in a tall glass.

THE FIVE PARTS OF A SPECTACULAR HIGHBALL: 1. GLASS Needs to be a chilled highball glass to maintain carbonation. 2. ICE Large cubes are best as they minimize both surface area and dilution. 3. SPIRIT The best spirits make the best highballs. 4. MIXER High carbonation, low non-artificial sugar, and natural flavorings are all important elements when selecting a mixer. Q is the only mixers that has all of these attributes and more. 5. SERVICE The best way to serve an elevated highball is in front of your guest, presenting the mixer bottle like a good wine. 12

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The highball is thought to have originated from an old American Railway term for the ball indicator connected to a float inside a steam trainâ&#x20AC;&#x2122;s water float which told the conductor that there was enough water pressure in the tank for the train to depart. When the train was ready to depart the conductor would give the highball signal: two short whistle blows followed by a long one. This is apt because the highball drink recipe calls for two measures of spirit and a long pour of the mixer.

THIS &

That

Brandon Wise, 37, Vice President of Beverage Operations, Sage Restaurant Group, was named to the Wine Enthusiast’s Top 40 Under 40 Tastemakers of 2018. Wise has been with the Sage Restaurant Group since 2014, and during that time, he’s opened more than 20 bars, restaurants and cafés. His tasks span everything from brand development and consultation on the layout and design of the bars, to creation of award-winning beverage programs in partnership with IMI Agency. He’s also involved in training each bar team, which extends to more than 60 hotels, bars and restaurants throughout the country. This year, he rolled out a policy to minimize the use of plastic straws and encourage greater consideration of the organization’s environmental footprint. Source: Wine Enthusiast Photo Credit: Scott McDermott

The Grower’s Series, by Francis Ford Coppola, Marks One of the First Cannabis Product Launches Rooted in a Wine Family Release of new luxury lifestyle brand brings 100 percent organic, sun-grown flower to cannabis-curious California residents. November 01, 2018 NAPA, Calif. The Grower’s Series by Francis Ford Coppola launches a cannabis lifestyle brand with a limited edition collection featuring three unique, 100-percent organic cannabis flower strains that are hand-selected to offer distinct and memorable experiences. The six-time Academy Award-winning director and entrepreneur has more than 40 years of agricultural expertise through a thriving wine business, and he created his newest company to separately give life to a progressive vision for pioneering the highest quality, sun-grown cannabis products through sustainable farming. “Wine and cannabis are two ancient and bounteous gifts of Mother Nature, linked by great care, terroir and temperateness. The expertise for making one applies to the other,” says Francis Ford Coppola. “As with growing grapes, location matters, and The Grower’s Series reflects California agricultural expertise, creating a true blend of art and science.” 14

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Mary Melton, Beverage Director, P.F. Chang’s, named to Wine Business Monthly’s list of Wine Industry Leaders of 2018. As a key wine buyer, she is responsible for P.F. Chang’s beverage program across its 217 U.S. restaurants. She manages the creation of beverage menus, the wine program, drink innovation and development, as well as wine education and bartender training. P.F. Chang’s, through Melton’s leadership, was the first to bring Asian food and premium wine together on a broad basis.

Source: Wine Business Monthly The 2018 Harvest Could Be One for the Record Book

The American Beverage Institute (ABI) will be hosting our annual members meeting on February 25th in San Diego, California. One topic of discussion, among many others, will be the growing impact of marijuana legalization on the alcohol industry. To give some insight into these developments, ABI has invited Aaron Smith, co-founder and Executive Director of the National Cannabis Industry Association, to share some thoughts on the issue.  If you haven’t done so already, use the password “abiconference” to register for the meeting.

“A very even bloom was followed by a rapid veraison this year and, to date, our ripening period has been void of extreme heat, which will allow for some extended hang time and great phenolic maturity in the fruit,” said Paul Goldberg, Director of Operations at Bettinelli Vineyards and President of the NVG, in a recent statement. He also said that the 2018 growing season has been marked with steady, moderate weather patterns that mean uniformity in ripeness for grapes across the valley. And this proved to be true, according to winemakers in both Napa and Sonoma Counties.

Source: WinesandVines.com

IMI Agency joins with CORE (Children of Restaurant Employees) to create a Halloween “BearCrow” for their hometown contest in Woodstock, Georgia and wins 2018 Best of Woodstock Award in the category of Non-Profit Organization. The whole IMI team in the Woodstock office, outside of Atlanta, helped in the project. From the ideation and framework, to the clothing, stuffing and sewing, the BearCrow finally came to life holding a little injured CORE Bear in its hands. Waiting in line an hour to register for the event, Lisa Mooney said, “The guy showed me spot #97, which was right in front of Ice Martini Bar, in the central restaurant area of downtown Woodstock. I do believe we got the prime spot for our hope to spread the word about CORE.” Hopefully, the efforts will bring a lot of attention and awareness of CORE to this hip and trendy town. Winter 2018 • itmmag.com

The Adventures of George by Tony Abou-Ganim

The Old Absinthe House, New Orleans, opened in 1807.

Chasing the Green Fairy! “After the first glass of Absinthe, you see things as you wish they were. After the second, you see them as they are not. Finally, you see things as they really are, and that is the most horrible thing in the world.” – Oscar Wilde

George was sitting at the bar at Shawn McClain’s Sage, one of his absolute favorite restaurants in Las Vegas, finishing a wonderful meal, when he noticed a bar cart with a classic water fountain and several ornate looking bottles roll into the dining room. “What’s on the cart?” George inquired of the barman, as he finished the last bite of his lamb neck pappardelle. “That’s our Absinthe service we offer tableside,” he explained, handing George a dessert menu. “Have you ever tried Absinthe?” George had read much about the mysterious green liquid that the bohemian crowd in France embraced during the 19th century; it was what many famous writers, poets and artists would imbibe while searching for inspiration. Although he was very studied on the subject, he had never actually tried “la fée verte” (French for “the green fairy”). “I’ve never actually experienced Absinthe,” George responded. “Let’s have some. Which one would you recommend?” “I really like the La Clandestine from Switzerland,” the barman replied. “It is a ‘La Bleue,’ or clear absinthe, and at only 106 proof, very approachable.” 16

in the Mix Magazine

George watched as Aaron, the barman, began the ritual by first placing the vintage Absinthe fountain in front of him. Next he poured a measure of the clear liquid into a classic Pontarlier Absinthe glass, placed the slotted spoon atop the glass and placed a single cube of sugar on the spoon. He then placed the glass under the spout and opened the spigot just enough to allow the icy-cold water to slowly drip onto the sugar cube. The sugar sweetened water flowed into and blended with the awaiting La Clandestine, and George watched with anticipation as the clear liquid gradually took on a milky opalescence. “This is the traditional French preparation. As the water dilutes the Absinthe, the essential oils from the herbs come out of solution, which causes the drink to louche. This also sweetens the Absinthe and causes it to ‘blossom,’ bringing out the herbal flavors and aromas that are otherwise muted,” Arron explained. Aaron gave the finished drink one last stir with the slotted spoon to ensure the sugar was completely dissolved and the Absinthe drip perfectly prepared, before placing the glass in front of George. Upon smelling the milky liquid, George detected fennel and anise with a pleasant floral note. When he tasted the silky elixir, a sweet licorice prevailed with a wellbalanced nod of bitterness. George was an instant fan! Finishing the last of his drink, George paid his tab and thanked Aaron for a wonderful meal, his great hospitality and

Restoring an antique Absinthe fountain.

Inside the historic Old Absinthe House, a “must visit” when in NOLA. Try a Gin Fizz – the best in town! Winter 2018 • itmmag.com 17

The Sazerac Bar in The Roosevelt Hotel New Orleans, A Waldorf Astoria Hotel.

exposing him to the virtues of Absinthe. “If you really want to experience Absinthe and the cocktails fashioned from it, you should pay New Orleans a visit!” Aaron suggested, as George departed. As George headed back to his hotel, Aaron’s words continued to resonate in his mind. After all, it had been quite some time since he had visited the Crescent City. By the time he arrived at his room, the decision was made – he would fly to New Orleans in the morning and discover everything he could about this magical elixir. Checking into the historic Roosevelt Hotel, George made a beeline for the Sazerac Bar and their signature namesake cocktail. When he arrived, the bar was bustling with activity with most tables occupied. There were only a few empty seats at the historic bar, which features the wonderful murals of Paul Ninas that set the stage of the grandeur that was old New Orleans. George grabbed a barstool and was happy he was wearing a suit and tie. He was quickly presented a bar menu and a glass of water, while the attentive barman awaited his order. “I see you use Herbsaint in your Sazerac. Wasn’t it originally made with Absinthe?” George inquired. “Well, it was originally made with Sazerac-de-Forge et Fils French Brandy until phylloxera decimated much of Europe’s vines. Sometime in the 1870s, Rye Whiskey replaced the Brandy and there was the addition of Absinthe,” 18

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he enlightened George. “And then in 1912, Absinthe was banned in the United States. Most likely, bartenders used some type of Pastis in its place. Herbsaint was created as an Absinthe substitute without the wormwood and quickly found its way into the drink’s recipe, but I’m happy to make you one with Pernod Absinthe.” George found the Sazerac to be bold and powerful from the spicy Rye Whiskey, with just the memory of the bitter herbal notes from the Pernod Absinthe, accented beautifully by the licorice, saffron and citrus contributions of the Peychaud’s bitters. “Fantastic! I’ll have one more and the check please. Tomorrow will be a long day,” George said. With much Absinthe to be consumed, George’s first stop would require securing a good base and nowhere better than Breakfast at Brennan’s. The restaurant was very busy and George had to wait until a seat opened up at the bar. “Hi, I’m Jeanette. Here’s our breakfast menu, and what can I get you to drink?” “I’m in New Orleans to learn about Absinthe. What do you recommend?” George answered. “Let me make you an Ojen Frappe. It’s an anise-based liqueur, not Absinthe, but very popular here, especially during Mardi Gras,” Jeanette replied. The drink, served over frapped ice, reminded him of a sweet anisette, coupled with the fruity, herbal, spice notes of the Peychaud’s bitters. It proved to be the perfect precursor to brunch.

The Sazerac Bar in The Roosevelt Hotel New Orleans, A Waldorf Astoria Hotel.

Brennan’s Ojen Frappes Laura Bellucci

“This was a very popular drink here at Brennan’s, especially with the Rex Crew during Mardi Gras. They would always drink Ojen Frappes before they got on their float!” Jeanette explained. “It was originally made in Spain but eventually the only place that bought it was New Orleans, so they stopped making it and Ojen disappeared until the Sazerac Company began making it here in NOLA, in 2016.” George was now officially famished and ordered a big breakfast starting with the Turtle Soup with Sherry, followed by the fried Rabbit

Rushing with creamed collards, eggs over easy and a couple more Ojen Frappes. “If you’re interested in Absinthe, you should go see Laura Bellucci, who’s opening Belle Époque at the Old Absinthe House on Bourbon Street,” Jeanette expounded. George thanked Jeanette for the recommendation, wonderful breakfast, amazing hospitality and exposing him to a wonderful new cocktail! With a full stomach and a happy, warm glow, he headed to Bourbon Street and found a seat at the Old Absinthe House bar, where Trish recommended an Absinthe Suissesse. The Suissesse was light, fluffy and very refreshing, with the Absinthe balanced beautifully with the Crème de Menthe and the wonderful almond flavor of the orgeat. “Any chance Laura Bellucci is around?” George inquired. “I would love to talk to her about Belle Époque.” “She’s next door. Let me see if she’s free,” Trish replied. Winter 2018 • itmmag.com

Absinthe Suissesse 1½ oz Pernod Absinthe ½ oz orgeat syrup 1 egg white 1 ½ oz cream ½ oz White Crème de Menthe *Optional: dash of orange flower water Into a blender add Absinthe, orgeat, egg white, cream and White Crème de Menthe. Blend with fine or crushed ice. Serve in a highball glass.

George waited anxiously, sipping his Absinthe Suissesse, watching as the world passed by on Bourbon Street, until he was snapped back to reality. “Hi, I’m Laura Bellucci, curator of the cocktail program at Belle Époque,” Laura said, introducing herself. “Hello, my name is George. I came to New Orleans to learn about Absinthe and I’ve been told you are the person to talk to,” he replied. “So, we are opening Belle Époque later this year. Would you like a tour?” “That would be amazing!” George exclaimed. “New Orleans holds a strong connection to Absinthe,” Laura began. “The Old Absinthe House is one of New Orleans’ most prominent historical landmarks. Its building was constructed in 1806. In 1869, Cayetano Ferrer began working for the Jacinto Family. Ferrer had honed his craft in the Catalan region of Spain, where Absinthe was all the rage. Along with his love of Absinthe, he also helped introduce the practice of serving Dripped Absinthe Francoise, the slow water drip over a sugar cube to louche the glass of Absinthe,” Laura explained, as she led George into The Parlor, which was doubling as her temporary office. “Can I make you a drink?” Laura proceeded to make a couple of Absinthe highballs with Butterfly Absinthe, soda water and fresh lime. “Butterfly is the first pre-ban Absinthe of American origin to return to the U.S.A. It was originally made in 20

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Boston, circa 1902, at the Dempsey Distillery. Today it’s being made in Switzerland,” she stated. “What dealt the blow to Absinthe in America was the ban of Absinthe in 1912. Sensational stories from France of the deaths of famous authors and artists and mild-men-turned-murderers from Absinthe drinking regularly surfaced in American newspapers. The Old Absinthe House survived the banning of Absinthe by switching to Herbsaint from 1912 to 2007. Our guest books from the 1930s proudly feature the slogan ‘We serve HERBSAINT when ABSINTHE is called for.’” “So tell me a little about the new joint,” George encouraged. Laura replied, “Belle Époque will be a clandestine cocktail lounge in the heart of the French Quarter and will offer an intimate introduction to the world of Absinthe and Absinthe-based libations, as well as the spirit’s important place in the history of New Orleans. The original cypress bar and marble fountains of the 1800s are being resurrected from the murky waters of time and restored to their former grandeur, as we strive to untangle the sordid history of our patron saint, the captivating and damnable ‘la fée verte.’” George finished his Absinthe highball, thanked Laura for her time and promised to return to share another glass and help celebrate the opening of Belle Époque. Laissez les bons temps rouler!

- ESQUIRE, AUGUST 2017

Gin made the way it used to be, the way it should be. In 2009, Sipsmith launched the first copper distillery in London for nearly 200 years, on a mission to bring the art of beautifully hand crafted gin back to the capital where it all began. Only ever taking the heart of the spirit, our gin is lovingly crafted in small batches with skill, care and love, but never concentrate. The result is stunningly smooth, full of character and exploding with flavour. Hand crafted gin, made the way it used to be, the way it should be.

Fall 2018 • itmmag.com

SPOTLIGHT ON

Quaker Steak & Lube’s unique Vermilion store epitomizes the group’s creativity. The restaurant’s dock generates extra sales by offering local fisherman the opportunity to load up on supplies while enticing all types of boaters to stop in for a waterfront margarita.

How Quaker Steak & Lube Will Win Casual Dining

In an industry full of cost-cutting and an “if it ain’t broke, don’t fix it” mentality, Quaker Steak & Lube (QSL), a casual dining chain that started in an abandoned gas station, is breaking the mold by investing in new initiatives that will give them competitive advantages now and in the longrun. 22

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Af ter Q u a ker Ste a k & Lub e’s s a l e to TA R est aurant Group, John Poncz o ch , S e ni or Vi c e Pres i d ent of Fo o d and Market i ng O p e r at i ons for Q u a ker Ste a k & Lub e, tol d Retail and Restaurant Fac ilit y Bu siness t hat c apit a l ha d n’t b e en d eploye d i nto s ome store s for up to 4 ye ars . Inste ad of complet i ng t he m i ni mu m upg rad es , Poncz o ch and ne w C or p or ate B e verage D i re c tor, Shan non Sa lup o, d e c i d e d to d o t he opp os ite of t y pi c a l op e r ators: Inve st more mone y i n ne w te chnolog ie s and

i n it i at ive s fo c us e d on inc re asing prof its and e mploye e happiness. One initiative being considered was Partender, an inventor y and accounting tool that promised to deliver accurate, consistent inventor y in minutes. Salupo discovered Partender at the Hospitality Executive Exchange event where beverage executives were asked to use the 10-point scale to do inventor y and calculate cost of goods (COGS or gross profit). The old school method took almost 45 minutes with the execs either not finishing the task or coming up with inconsistent and incorrect numbers. After wards, the same inventor y process on Partender took only 1.5 minutes and the system instantly generated COGS for ever yone—correctly. After realizing how wildly different and inaccurate industr y veterans’ counts were—and how these inaccurate numbers alone compounded into misleading P&Ls that corporate beverage directors and CFOs constantly need to rely on as truth—Salupo decided she wanted to pilot Partender’s patented technology that made

it possible for ever yone in the group to do inventor y accurately, consistently, and within minutes. “Our goal was to test a system that would help cut costs by (1) creating accurac y, and (2) saving on time spent doing inventor y -- not just labor costs but also giving time back to our managers,” says Salupo. “We weren’t concerned about integration with our back office or POS, but first about getting accurate and consistent counts.” Luis Mendez, Bar Manager at the Valley View location recaps his experience with Partender: “When I started at The Lube, inventor y on pen and paper would take two of us of us 6 hours each week. On top of that, we were never consistent and always rushing to submit a report, which increased the chances of taking the path of least resistance and being incorrect.” Mendez recalls his store’s first week using Partender, “We cut inventor y time by half. Partender is so easy to use; anyone can pick it up and figure it out. Since it’s so fast

Winter 2018 • itmmag.com

“Partender is so easy to use that anyone can pick it up and start immediately. No more guessing on a 10-point scale or fluctuations in beverage cost.”

Bar manager Mendez touts Partender as being so easy to use that “anyone can pick it up and start immediately. No more guessing on an 10-point scale or dealing with fluctuations in beverage cost.”

to do inventor y now, while we have BeerSaver, I still like to inventor y my kegs on Partender for a true, actual count. I don’t have to rush. I don’t have to rely only on theoretical numbers. I’m actually able to audit, fix problems, and send corporate the most accurate reporting. Now, no more garbage counts in - just to get garbage reports out.” Mendez continues, “I now spend this new time back on training, reviewing trend data to test out new products, and brainstorming bartender incentives that energize morale and drive sales. In a recent incentive, our ser vers and bartenders decreased their average number of comps from 6 per person to 1, all while sales grew 8%. My team was so excited and so engaged. I was only able to come up with this incentive because of the time and data back from Partender.” 24

in the Mix Magazine

Even while working on these projects, Mendez says “We’ve decreased beverage cost by 5% and it now stays consistent. Before we’d always have fluctuations because of the 10-point system,” he pointed out. While he and his team have accomplished a lot, Mendez feels like he now has a healthier work-life balance and the ability to do more. “I’ve also gotten time back with my family. That is truly immeasurable.” With the Partender pilot stores generating thousands of dollars in additional monthly cash flow, increased employee happiness and productivity, and the opportunity to improve revenue and costs across all stores, the test proved to be successful, and corporate decided to roll out Partender nationwide.

So how does this all come back to winning in casual dining? In an industr y that continues to accept low margins as the status quo, which prohibits most companies from investing in their employees, Quaker Steak & Lube is questioning what their organization can do better - for their people, and thus their profits. With a unique innovation like Partender, QSL is generating tens of thousands in extra monthly cash flow, all while increasing employee loyalty, using Partender to seamlessly educate their employees on how to become even better bar managers, and creating motivated beverage leaders who are eager (and incentivized!) to increase the bottom line, delight guests, and—see their company succeed in the longrun. RIGHT: Quaker Steak & Lube’s Corporate Beverage Director, Shannon Salupo, stands out by prioritizing a culture that focuses on team happiness and productivity that naturally increases the bottom line.

Partender now provides Corporate Compliance Reporting on Distributor Price Changes, True National Average Price (NAP) And 9-Liter Case Depletion Analysis

As part of the nationwide roll-out, Salupo and her team will start using Partender’s purchasing portal for a 360° view on stores’ ordering, as well as Partender’s new Compliance Reporting, which includes distributor price change alerts at the local level, and true National Average Price (NAP) and 9-Liter Case Depletion analysis for corporate.

Winter 2018 • itmmag.com

Tony Abou-Ganim and his Fellow Bartenders RIDE FOR CHARITY SPOTLIGHT ON The Helen David Relief Fund (HDRF), a program of the USBG National Charity Foundation, honors the memory of Tony Abou-Ganim’s cousin, a beloved Port Huron, Michigan bar owner and community leader. Having beat breast cancer twice during her life, Helen David has become an inspiration to those living with the disease. In her name, the HDRF assists women in the bar industry who are taking on breast cancer with the dignity and courage Helen displayed through her battle with the disease, and exemplified throughout her life as a pioneer business owner in the bar industry. Acting as a marquis fundraising program, HDRF bike rides are organized throughout the country in conjunction with local USBG Chapters. The program continues to grow each year, with more and more

Shedd and Tony Abou-Ganim inLiz the Mix Magazine

bartenders jumping on their bikes to improve their health and fitness, all while raising funds for those in need – close to $200,000 in 2017! It is truly a program by bartenders, for bartenders. In the spirit of the HDRF bike ride program, and as Tony likes to say, “I try and be a little better today than I was yesterday!” The USBG National Charity Foundation’s mission is to advance the lifelong stability and well-being of service industry professionals through education and charitable activities. You can connect with the foundation through our email at foundation@usbg.org, and you can learn more about the USBG National Charity Foundation, its programs and events here: usbgfoundation.org.

Photo by TML Photo

Fall 2018 â&#x20AC;¢ itmmag.com

MAKING the ROUNDS

With Helen Benefield Billings

Modern Elegance Shines at The Ritz-Carlton, Naples

ome resort properties simply never go out of style. They are perfectly timeless classics and remain beacons of luxury. Others may constantly attempt to emulate that Old World glamour and seamless service, but that is a seemingly tough bill to fill. Such is the case at The Ritz-Carlton Beach Resort in sunny Naples, Florida. She is all shiny and fresh after an intense renovation over the summer months. The warm welcome that starts with the valets still remains, as does that Old World glamour I refer to, often along with many added modern touches throughout the hotel, making for an amazing balance of old and new. It is a combination necessary in our fast-moving world and Ritz-Carlton has captured that formula brilliantly. November is a perfect time to head down to Naples, especially if you’re hoping to hang on to the last bit of summer weather and your base tan. We have done this the last several years, spending Halloween in Naples with good friends and then hopping over to the Ritz-Carlton Beach Resort. Following a quick stroll through the gorgeously expansive and sparkling lobby area and an efficient check-in, I immediately pivoted to start the familiar walk to the elevators. I was all at once star-struck with excitement from what I saw in front of me. It was a beautiful sight – a Moet and Chandon vending machine. I’m thinking yes, let the celebration begin! This is so smart. I love the concept and love the placement of these machines at both The RitzCarlton, Naples Beach Resort and the Golf Resort. Each machine is filled with 320 mini bottles of either the Imperial Brut or the Imperial Rose’ Champagne. The machines only accept specially programmed and branded Moet coins available for 28

in the Mix Magazine

purchase at the coffee shops or front desk. The machine handles each bottle gently, depositing the Champagne chilled and ready to be popped. With the purchase of each coin, guests receive a gold Moet sipper (straw) to be placed right in the mini bottle, for consuming the Champagne. Embracing laid-back luxury, Alley Kitchen is the newest culinary concept at The Ritz-Carlton, Naples. The chef built his dream outdoor kitchen tucked behind the poolside café and utilizes an Old World cooking method that features a wood-burning oven, open fire grill and underground cooking pit. Hosting intimate and exclusive events, Alley Kitchen welcomes artisan chef partnerships and incorporates varied menus of locally sourced, fresh ingredients with an Old World flair. “We’re cooking for the moment. It’s artistic and the menus reflect our creativity and each chef ’s individuality,” says Chef Fistrovich, who was inspired by his early travels to Singapore and its hawker stands. The Grill steakhouse was the obvious choice for my birthday dinner on a Friday evening. It was raining outside but no one noticed while busy enjoying the cozy environment at this classic dining establishment, also recently refurbished. The contemporary yet comfortable furnishings and décor along with the mahogany accents convey warmth and elegance. Moet and Chandon Rose’ Champagne was still on my mind and it paired beautifully with absolutely everything from a pretzel roll to the Dover sole and a delicious chocolate mousse cake. #RCMemories #MOETMOMENT Portions of this article were provided by Ritz-Carlton Resorts of Naples Marketing

Moet & Chandon vending machine

& Communications.

A truly unique portable beer cart. Winter 2018 • itmmag.com

ABOVE: The Alley Kitchen open fire grill BELOW: Chef Fistrovich ALL OTHERS: Delicacies of the Alley Kitchen

in the Mix Magazine

Fall 2018 â&#x20AC;¢ itmmag.com

MORTON’S THE STEAKHOUSE CELEBRATES 40 YEARS WITH A TASTE OF TWO LEGENDS

In honor of its 40th anniversary this past October 27th, Morton’s The Steakhouse hosted A Taste of Two Legends, a once-in-a-lifetime celebration alongside Napa Valley’s most revered winemaking family, the Mondavis. Loyal patrons and wine aficionados were invited to enjoy an unparalleled dining experience complete with a six-course, chef-curated menu paired with rare, world-class wines from four Mondavi generations, including exclusive library wines and new family projects not available to the public anywhere else. “Morton’s is one of the most distinguished steakhouses in the country,” said Tim Whitlock, COO, Morton’s The Steakhouse. “We are thrilled to partner with a powerhouse, the Mondavi family, to celebrate 40 fantastic years with our amazing customers.” Tylor Field, III, Divisional Vice President of Wine and Spirits for Morton’s The Steakhouse, and the Mondavi Family led a discussion about the rare wines. A Taste of Two Legends featured a once-in-alifetime Melchior bottle (18 liters) of the 2016 Ancora Insieme crafted by third and fourth generation members of the Mondavi family including Tim Mondavi, Peter Mondavi, Jr., Marc Mondavi, Rob Mondavi, Jr. and Angelina Mondavi. Each facet brought to the table composites from their family properties located on Atlas Peak, Howell Mountain, Pritchard Hill and the Valley Floor, to create an intensely intricate proprietary Bordeaux red blend. The family named this wine “Ancora Insieme,” which means “Still Together.” Ancora Insieme is a monumental blend that encompasses both the original and modern winemaking philosophy of Napa Valley. The Boys & Girls Clubs of Napa Valley auctioned off this one-of-a-kind bottle with all proceeds going to their organizations. In addition to the exceptional wines, guests enjoyed a decadent meal including a reception of hors d’oeuvres, a seafood course, amuse-bouche, beef course, cheese course and dessert. Celeste Dinos, IMI Agency; Mark Leach, Landry’s; Jamie Conahan, Folio Wine Partners; and Tim Whitlock and

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TOP: The setting for the wine dinner at the historic Carriage House at Charles Krug Winery, Napa Valley. LEFT CENTER: Celeste Dinos, Rob Mondavi, Jr, Christine Krenos LEFT: Reserve and rare wines being readied for the celebration. ABOVE: An elegant menu was planned for Morton’s The Steak House’s 40th anniversary.

Winter 2018 • itmmag.com

Cover Story

Brittany the Mix DeLoach Magazine 34 in

Brittany DeLoach

Recorded live at the Hard Rock Cafe, Louisville, Kentucky, by Mike Raven along with IMI Agency’s Account Manager for Hard Rock International, Evan Traub. A special thanks to the management and staff at the Hard Rock Cafe Louisville for their hospitality during our visit. Photos by dna Hospitality LLC

Mike Raven: Though it is not new news, congratulations on your appointment as Director of Beverage Operations at Hard Rock International. What was your background before this position? Brittany DeLoach: Thank you! I joined Hard Rock International as Director of Beverage Operations in October 2017. Prior to overseeing Hard Rock’s beverage program, I worked for 13 years in a variety of beverage positions at Bloomin’ Brands restaurants. This is where I received plenty of operations experience with bars, how to set up a bar, and I did openings for them. That’s where I met Leigh Merritt, who is currently my boss today. She really mentored me through the beverage industry and brought me into some projects that she was working on as the Director of Beverage. Prior to Bloomin’ brands, my first job was a hostess at age 16 for a small mom & pop restaurant in Jacksonville Beach, Florida. Winter 2018 • itmmag.com

MR: Nice background in national accounts. BD: Yes, a good variety, all in wine, cocktails and beer, so it was good. MR: What changes have you made to the HRC beverage program since coming onboard? BD: We spent a good amount of time in the beginning getting to know the brands and operations. What that identified for us was that there was a large opportunity to simplify the execution of beverages behind the bar. So that was our biggest focus from the beginning – to get everybody to a great baseline and provide a more simplified execution, which will really give us a great runway for innovation in the future. For our first menu print, I have helped restructure the awardwinning drink menu and place a greater focus on 16 signature cocktails. This approach allows Hard Rock to implement new flavors and twists to classic cocktails, while maintaining consistency. MR: Sounds like a great start. BD: Yes, and we really focused on a cocktail menu to create an authentic beverage experience that rocks. We work to ensure that our offerings address guest preferences, align with Hard Rock’s classic persona, are reflective of our cafe locations around the world and are consistent across all locations.

Laverde, Brittany DeLoach and Katherine Cook theJacqueline Mix Magazine 36 in Michael David Winery grounds

We are continuously attending conferences to learn what ingredients are on the rise and are always thinking of how we can blend those trends with our Hard Rock personality, whether it’s through presentation or flavor. For example, this past June, Hard Rock Cafe created the Rockin’ Fresh Margarita, which features our own Southwest spin on the classic margarita, and added a Sparkling Berry Sangria that is light, refreshing and female-friendly. MR: There’s been a lot of talk about alcohol-free cocktails. How does that segment work for you? BD: Our alcohol-free, or our Alternative Rock, section does really well for us, especially over the summer when kids are out of school and everybody’s traveling to destinations. That’s normally where we see the sales of our Alternative Rock cocktails really spike. Overall, our guests truly enjoy some fruity-based cocktails. This is one section we’re actually looking at getting a little bit more involved in for 2019. MR: Is the Hurricane still the big drink? BD: Hurricane is our number one and our signature. It is a guest favorite! Most of our signature cocktails are featured in the Hurricane glass. It’s the one that is the most iconic to guests traveling to different locations and wanting to take the experience back home with them and be able to remember it.

MR: I know we touched on the core focus and direction of Hard Rock Cafe beverage program. Do you want to add to that? BD: Overall, we want to create authentic beverage experiences that rock! So it mimics exactly, in general, what we want to do for our guests all around. We want the flavor and presentation to have that WOW factor that makes you want to purchase the glass, take it home with you and remember your experience. MR: With top locations throughout the world – Times Square, Hollywood Boulevard and London – what are some unique ways you capitalize on these markets? BD: It’s an interesting question and it’s going to be a big focus for us in 2019. We are always looking at opportunities with locations around the world. There are plenty of opportunities for our local cafes to capitalize on their markets, and many have activated and executed their own offerings to have a bit of fun with their menus. For example, Hard Rock Cafe London created four American and British-inspired cocktails to celebrate the recent royal wedding. Hard Rock Cafe New York also created themed cocktails for patrons visiting New York City on New Year’s Eve. MR: You must spend a lot of time doing research for the global aspect of the beverage program.

BD: We did a lot of research and worked with some great partners on identifying, by country that we operate in, what their highest-ranking flavor and cocktail trends are. Then we compared those to help us identify what would be part of the future of our beverage program. As a restaurant that prides itself on fresh and flavorful ingredients, the biggest global challenge we face is produce accessibility and identifying partners who could meet our needs and guest demands. For example, limes are an essential ingredient in many of our beverage recipes, and the team collaborates with field operators to ensure the ingredients are fresh and streamlined throughout each region. MR: What do you look for when identifying cocktail, beer and wine selections for your cafes? BD: When we are looking at these, it’s a couple of different things. We definitely look at flavor trends that are going on throughout the industry but we also look at them globally, to see what flavors are popping in different countries so we can make sure we’re relevant to European consumers, as well as in Asia and Dubai. It’s looking at what our consumers really like to drink. Beer is a big one for us; we are getting ready to re-launch our beer program this December. We worked with our supplier partners to identify beer trends going on. We paid attention to our European and North American cafes as well as franchise owners. To be quite honest, they all drink the same, for us, in the beer segment.

The Hard Rock group at Jim Beam. Fall 2018 • itmmag.com

Evan Traub: Would you like to touch on the localization of craft offerings or the beer cocktails that are potentially in the works? BD: For this recent December 5th release, we are focusing on a national beer launch. Then for 2019, we will have our regional beer program rolling out where each cafe will select, based off of their region, some of the more relevant crafts. We are also working on some beer cocktails for summer. We are actually going to show one of them at the Taste of the NFL event at the Hard Rock stadium in Miami this November. MR: Earlier this year, you reopened a new property in Atlantic City. What’s unique about this location? BD: Hard Rock Cafe Atlantic City is the only cafe in New Jersey and has been present in Atlantic City for more than 20 years. The cafe features the newest design style, latest technology and is a 22,360 square-foot, state-of-the-art cafe located inside of Hard Rock Hotel & Casino Atlantic City. That location actually has three separate bars for the cafe. It has a beautiful location right on the boardwalk looking over the Ferris wheel, and the doors open up to the outside. It’s a beautiful hotel and casino combination that is open 24 hours a day. So it has a late-night menu and a breakfast component as well as the normal lunch and dinner. We put a fun brunch program together for that one, with a signature BBQ Bloody Mary and a passion fruit mimosa – it was a fun one to work through. MR: This sounds like a very time-consuming process to go through. BD: It’s not at all. I think for me, one of the most exciting parts is that we have a great beverage team. We have Jacqueline Laverde, who focuses on the cocktail side, and Katherine Cook, who focuses on the beer side for me. They’re both passionate about it and that’s one of the great things about this team, as we’re striving to have an expert in each segment with myself focusing on the wine. MR: How does IMI Agency help you with your process? BD: IMI’s expertise helps us in many ways. Through the iManagePROMO contest website, they help us bring a lot of these promotions and the beverage programs to life, as well as help with our supplier partners. They also help us navigate legal channels, such as with the Atlantic City opening, looking at different promotional offers that we might want to execute, what’s tolerable, what we can do. They help with some of the research internationally with what’s permissible in different markets. MR: What are some unique ways you train your teams about beverage? BD: We strive to provide a solid foundation for all our Hard 38

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Rock locations; therefore, we developed a proper protocol for our beverage team to ensure appropriate execution. For example, Hard Rock Cafe created a Regional Beverage Manager position in North America and they are tasked with making sure each location is complying with our high standards of handling ingredients, as well as accurately speaking to patrons about the recipes. This also helps support consistency and quality of products, and has been a huge success. Additionally, we conduct trainings in person with our Regional Beverage Managers and feature them in our internal newsletter, which includes information surrounding cocktail recipes, techniques and pairings. We also implemented short videos for our staff, featuring our new recipes and offerings, and highlighting proper techniques and pairings. Regardless of cafe location, information is always available to help educate and train our staff, which simply creates success. MR: Are IPAs still the driving force in the business? BD: For us, most of our consumers tend to go towards the American light lagers. The IPAs are definitely still there and we are actually adding Lagunitas IPA on tap this December. We feel, from a trend perspective, it is still there. MR: Earlier this year, you used IMI’s iManagePROMO platform for an international contest and are launching another one shortly. How did it go? BD: It was fantastic! The contest was souvenir glassware sales. We saw an increase in sales over the same period in the previous year. And yes, it really gave our team something to focus on. The tool, iManagePROMO itself was awesome because it was a one-stop shop for operators to log in and they could see where they had to hit goals by each week, so they could really start planning. And they could track accurately where they sat each week. So we are excited to be able to launch the next competition this December, which will run for another eight weeks focusing on souvenir glass sales, beer sales and featured cocktail sales. MR: So the program must be user-friendly to get so many people involved and get them excited about things. Is it easy for them to use? BD: It’s very easy for them to navigate. We used it for both our North American and European cafes. It provided weekly updates in a seamless process, which allowed our team to focus on weekly goals, resulting in an ample amount of success. It was a smooth process to execute and we look forward to launching another international contest soon! MR: Can individuals look at their sales compared to others, to see where they stand? BD: Yes, they could see all cafes that were participating in the contest.

Th k Y !

Still ______________________ after 21 years.

“

I just want to thank you for helping get these bottles to our consumers. It has been an amazing ride, and I appreciate your help in making this crazy dream of mine continue. Thank you very much.

“

CORE fits in with what we do at Tito’s Handmade Vodka – helping people help people. Fall 2018 • itmmag.com

Brittany getting some valuable reading time.

Brittany dipping a Makerâ&#x20AC;&#x2122;s Mark bottle into their famous red wax sealant.

in the Mix Magazine

Brittany with IMI Account Manager, Evan Traub

Evan Traub: As they go forward and do additional contests, they will be able to utilize that same website and refer back to old contests or look at who won and who was a top contender. It continues to build in this one place where they’re familiar with where all the materials are located. BD: We also had two great posters made by IMI that were hung in back of the house to support this past contest, as well as the new contest coming, which helped communicate everything. MR: Nothing like a little spirited competition to get everyone fired up, right? MR: How old is the Hard Rock company? BD: Hard Rock is 47 years old. It was founded in 1971 in London, England and from there it began its global expansion in 1982. There are now 185 cafes in 74 countries. MR: That’s a lot of Hurricanes! What’s the future hold for HRC? BD: I think it is a really exciting time for Hard Rock as we approach 50 years. The most exciting thing about Hard Rock for me, as we evolve the future of the beverage program, is that the staff and guests have such a huge amount of passion and excitement for this brand. Hard Rock Cafe will continue to focus on creating new, unique limited-time cocktails at cafe locations. Hard Rock guests should expect to see continued innovations throughout the year with a focus on new flavors, upgraded presentation and subtle twists on our classic and signature cocktails. Additionally, as mentioned earlier, we will build out our beer, wine and Alternative Rock programs. MR: The classic artwork, guitars and costumes – it’s all a major part of Hard Rock Cafe. You can walk around and see everybody from my generation to now. Let’s talk a little about that.

BD: The memorabilia is a huge part of it! It was an awesome experience to take Evan through the vault. (The vault is explained in the next question.) Everyone seems to have his or her own favorite piece of memorabilia. It’s the largest collection of music memorabilia in the world, with more than 81,000 pieces, all owned by the Hard Rock International. Each cafe has memorabilia that is relative to the city it’s in. MR: You can see, where we are here in Louisville, we’re sitting under the Dixie Chicks; Willie Nelson has a whole wall of stuff; there’s the Charlie Daniels Band – I definitely see the relevancy to the locations. So this “vault,” as you call it, is it where they keep everything before it is shipped to the locations? BD: It’s a full operation. It’s where they store everything but also, when a piece is assigned to a location – whether it’s a hotel, casino or cafe – the vault’s team designs how it will be framed there, its background and everything. A fulltime staff oversees all aspects of the Hard Rock collection, from the initial procurement of an artifact to its maiden installation at a Hard Rock location. MR: Wow, that’s a lot of moving parts. BD: They’re a pretty impressive team. MR: Brittany, you have been a gracious host and a pleasure to work with during this photo shoot and interview. Thank you! BD: Oh, it was fun. Thanks for having me in in the Mix!

Below: The Hard Rock group at Maker’s Mark.

Fall 2018 • itmmag.com

in the Mix Magazine

Treasury Wine Estates

Introduces Cavaliere d’Oro

Treasury Wine Estates (TWE) announced the introduction of its new Italian wine brand, Cavaliere d’Oro, designed to capture growth opportunities in Italian wine while at the same time making an Old World wine category more accessible for consumers. With its name translating to “Gold Knight,” Cavaliere d’Oro is born out of the legacy of Gabbiano, a premium Italian wine produced in the heart of the Tuscany region of Chianti Classico. The unique Cavaliere d’Oro portfolio also goes beyond its Tuscan offering to include wines from other premium winemaking regions across Italy, such Puglia and Sicily. The Gold Knight on the label signifies an invitation to consumers to explore these exciting regions.

LEFT TOP: Dan Hoffman, Marriott International, and Alexis Walsh, Treasury Wine Estates, posing with the “Golden Knight.” LEFT BOTTOM: The “Golden Knight” enters the party! RIGHT TOP: Castello di Gabbiano RIGHT CENTER: Setting for the Cavaliere d’Oro Gala, showcasing the brand line. RIGHT BOTTOM: Estate vineyards of Castello di Gabbiano.

Photo courtesy of Eureka Restaurant Group

“Today marks another significant milestone for TWE as a truly global wine company. We have strong and successful Australian, New Zealand, American and French portfolios of wine, and we are proud to now offer Italian wine through a portfolio that is accessible and compelling for consumers,” TWE Chief Marketing Officer Michelle Terry said. The brand portfolio was officially unveiled at a premier event in Tuscany at the beautiful Castello di Gabbiano, home to the heritage of crafting quality wine since A.D. 1480. Targeting 28- to 40-year-old new and existing consumers of Italian wine, the Cavaliere d’Oro portfolio comprises 13 wines, offered across three distinct tiers: • The Chianti range includes premium Chianti varietals, preserving the winemaking integrity of Tuscany, while enlivening the heritage of Gabbiano. • The Regional range extends Cavaliere D’Oro to Italy’s flagship growing regions including Tuscany, Sicily and Puglia, with characterful wines and styles including Primitivo, Tuscan red blend and Terre Siciliane. • The Light and Refreshing range rounds out the portfolio with a refreshing collection of celebratory and fun white wines including Pinot Grigio and Prosecco. The wines are produced by Federico Cerelli, a native of Tuscany and a passionate, talented winemaker with more than a decade of experience crafting top quality Italian wines. He has worked as part of the Gabbiano team since 2011 and this new portfolio will allow him to spread his wings into new exciting regions of Italy. The new brand will be supported by a comprehensive trade and consumer marketing campaign featuring the creative positioning “Bold or Nothing,” to reflect the vibrant, contemporary positioning of the new Italian portfolio. Cavaliere d’Oro will be available in the U.S. starting in January 2019, with other markets including China, Latin America and Canada to follow. Winter 2018 • itmmag.com

in the Mix Magazine

Typical street in Jerez, Spain

This past September, in the Mix’s Managing Editor, Mike Raven, had the distinct honor of attending the gala kickoff of Cavaliere D’ Oro with his host Alexis Walsh, Vice President, Commercial Strategy & On Premise, at the magnificent Castello Di Gabbiano castle in Tuscany. The gala started off with a reception and the grand entrance of a “Golden Knight” on a white steed. The reception gave the attendees, who were from all over the world including a large group from China, a chance to mingle and get to know each other. The ensuing eight-course dinner was a tour of the best seasonal Tuscan cuisine available, paired with wines from the new Cavaliere D’ Oro portfolio. Also included was a rare treat from the cellars of Castello di Gabbiano, a 1997 and 2001 Bellezza Chianti Classico Gran Selezione DOCG, a wine that will continue under the Cavaliere D’ Oro masterbrand. To add to the ambiance, two professional opera singers serenaded the group under the picturesque Tuscan moon – truly a night to remember. This was the start of a three-day event that included a Masterclass conducted by winemaker Federico Cerelli, cooking classes, as well as fabulous lunches and dinners, in grand Tuscan style.

LEFT TOP: Castello di Gabbiano in a spectacular evening setting. LEFT CENTER: Vistas of the Tuscan landscape. LEFT BOTTOM: The Gala evening setting on a beautiful night. LEFT MIDDLE: Winemaker Federico Cerelli with Derek Nicol of Treasury Wine Estates Europe. RIGHT TOP: Sunset at Castello di Gabbiano. RIGHT CENTER: Dan Hoffman, Alexis Walsh, Mike Raven and Michelle Fossett. RIGHT BOTTOM: Opera singers serenading the group. Fall 2018 • itmmag.com

All Kinds of Bubblies

By Edward M. Korry, CHE, CSS, CWE, Department Chairman, Johnson & Wales University Too often we limit ourselves to what we know or feel comfortable with, and nothing is more applicable to that than a discussion of sparkling wines. This article covers all kinds of bubblies other than Champagne or Prosecco, that one can seek out and enjoy this coming festive season. There are three primary ways of capturing bubbles in wine. The first is a pétillant naturel, or “pét-nat,” which is a single fermentation in the bottle and the oldest known method. The second, referred to as the classic or traditional method, is by inducing a second fermentation to wine in the bottle and aging it on the lees (the expired yeast cells) to derive complex autolytic flavors. The third method is called 48

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the “cuve close,” tank or Charmat method. The goal of this latter method is to maintain the fresh character of the variety without disguising it with the flavors associated with yeast.

Pétillant Naturel or Pét-Nat Wines This first method, which has gained recent popularity because of the trend for all things “natural,” is called the pét-nat, short for pétillant naturel. It is a pre-classic (Champagne) method also referred to as the “méthode ancestrale” or “rurale.” This method may owe its 16th-century origin to monks producing AOC Limoux Méthode Ancestrale, made from the Mauzac grape in southwest France. This is still widely available, a very good value and to be recommended. There are many different styles of pét-nat, from white to deep rosé, dry to sweet, low to higher alcohol, disgorged to unfiltered, fresh fruit to autolytic

and, unfortunately, very often with off-flavors as the wine producer needs a level of considerable expertise. I have been fortunate to taste a gamut of these wines and most recently was impressed by New York State’s Seneca Lake AVA Red Tail Ridge Pét-Nat Riesling 2016. The Loire Valley has seen a plethora of this style being produced since the mid-1990s and there are many very good producers including Les Capriades, Le Petit Saint Vincent and Domaine Lise et Betrand Jousset. Some of my favorite méthode ancestrale wines come from the Savoie region of France from the Buguey-Cerdon Appellation, where one finds delightful sparkling pink wines made from the Gamay and the local Poulsard grapes. This delicate, refreshing, medium sweet and affordable wine is a lovely treat to accompany many desserts this holiday season.

also focus on wines from Spain, Italy and France. Some are fairly straight forward and represent good value, while others have Champagne-like complexity. One key factor to the wine’s gaining complexity is the length of aging on the lees. Examples include Schramsberg vintage Rosé, Scharffenberger Brut Excellence, Chandon Blanc de Noirs, J Cuvée Brut, Domaine Carneros Vintage Blanc de Blancs and Roederer Estate’s vintage L’Ermitage, which rises to Champagne’s level of complexity and charm. Argyle’s Blanc de Blancs and Soter’s Brut Rosé represent Oregon’s sparkling wines very well, while a Chateau Frank sparkler from New York’s Finger Lakes AVA will catch a wine snob off guard and believing it has French provenance.

Spain’s Cava Classic or Traditional Method

American Wines There are wonderful wines representing wine regions in California, Oregon and New York, among others. I will

Spain is famous for its cava wines. The appellation transcends geographic boundaries though most cava wines are made from the indigenous varieties Macabeo, Xarel-lo and Parellada, in the Penedès region. Chardonnay and Pinot Noir may also be used. Recent revisions governing this region’s Winter 2018 • itmmag.com

winemaking laws, in the hopes of boosting its reputation, may ensure that top producers are better recognized. Due to the revolt led by Raventos I Blanc winery that left the appellation unhappy with its lack of limits to promote top quality, and which formed its own unofficial appellation of Conca del Rui Anoia, new rules were passed for cava including the designation of Cava del Paraje Calificado as a single vineyard or estate wine. For price value classic winemaking, Ana de Codorniu Brut Rosé is a great example. While Freixenet is perceived as only a value-driven wine, the Freixenet Casa Sala Brut Nature is a sophisticated, complex sparkling wine. Some of my favorite producers include the incomparable Gramona, Recaredo and Mata, and don’t forget the Raventos I Blanc wines, which are a great value.

Italy’s Alta Langa,

Franciacorta and Trentodoc Piedmont has a relatively unknown sparkling appellation named Alta Langa, which was created as a DOCG in 2011. It uses only the classic Champagne grapes of Chardonnay and Pinot Noir and early results suggest top quality wines. Banfi’s Cuvee Aurora Rosé is a great example. While Lombardy’s Franciacorta is not very well known, it likewise produces excellent classic wines also made primarily from Chardonnay and Pinot Noir. The minimum time the wines must age on the lees is longer than that of Champagne. While Giulo Ferrari is the oldest and best-known estate, the large co-ops of Mezzacorona and Cavit are producing quality wines. In the Franciacorta wine region, the Ca’ del Bosco and the Saten wineries are both premium producers, exceeding the minimum requirements at every level. The other superlative producing region is the mountainous Trentodoc in Trentino,

northeastern Italy. The blend of grapes includes the classic Champagne varieties with the addition of Pinot Blanc.

Cuve Close or Tank Method Wines Many “experts” tend to decry this high volume method but the proof is in the glass. Almost all Prosecco wines are made this way. True, most often the bubbles are not as delicate nor are the wines complex, but the reason for using this method is that it best preserves the grapes’ aromas. There are good value Deutscher Sekt wines from Germany made from many allowed varieties, but Riesling is usually the best and can be dry to medium sweet. There are new regulations providing greater quality control, namely Sekt QbA, which is what I suggest you seek out. There are exciting developments in the category of Winzersekt, which is made in the classic method and similar to Champagne but with emphasis on Riesling. Austria Sekt is also very good and can be made from any of 36 different varieties; but now there is emphasis on Austria’s Sekt Klassik, which reflects similar rules as Champagne and falls under the previous category of methods. In Italy one will find delightful frizzante wines including the Lambrusco wines of Emilia-Romagna, which suffered from maligned opinions of many writers. Consider the dry sparkling red of Lambrusco di Sorbara DOCG or the more tannic and less fizzy wines of Lambrusco di Grasparossa Castelvetro. If seeking a sweeter style, try the aromatic Brachetto d’Acqui from Piedmont, especially with a chocolate dessert! In closing, I will say that there is no better time to differentiate your wine program from others, given all the sparkling wine styles available, and many present not only good values for your customers but also favorable margins.

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Asian Spirits By Sherry Tseng

Back in August, a rare bottle of Whisky sold in Hong Kong for $343,000 USD, and while the sale made headlines, it wasnâ&#x20AC;&#x2122;t for the price tag. Though $343,000 is nothing to sneeze at, other Whiskies have sold for more in the past, such as the record-shattering $1.1 million USD winning bid for a 1926 Macallan in October. So whatâ&#x20AC;&#x2122;s the reason for all the hubbub behind this $343,000 Whisky? The answer lies in its origin: the spirit doesnâ&#x20AC;&#x2122;t come from Scotland, the U.S., Ireland, or Canada (though these countries are generally known as the top producers of Whisky globally). Rather, this particular Whisky, a 50-year-old first-edition single malt, was produced in Japan, and now holds the world record of being the most expensive Japanese single malt ever sold. 52

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This is the third time that record has been broken this year, indicating not only that consumer awareness of Asian Whiskies is growing, but also that the quality of the spirits from the region is gaining recognition – the term “Japanese Whisky” has grown over 400 percent on U.S. menus in the past four years, according to Datassential’s menu tracking tool MenuTrends. As many major Asian spirit brands trickle into the Western retail market and start appearing on U.S. menus, it’s critical for operators to understand the burgeoning category and avoid missing out on the growing trend.

The Who’s Who of the Asian Spirits World Japan is arguably the most well known producer of Whiskies among Asian countries, and it has two powerhouse brands: Suntory and Nikka. Established in 1899, Suntory is one of the oldest alcoholic beverage distributors in Japan and owns a number of distilleries. One subsidiary is 95-year-old Yamazaki, Japan’s first commercial Whisky distillery that also produced the aforementioned 1926 Macallan. Nikka Whisky Distilling is a relatively newer Whisky producer, founded in 1934 by a former employee of Suntory. The company’s best-selling Nikka Coffey Malt was named both Japanese Whisky of the Year and Japanese Single Malt of the Year for 2018 in Jim Murray’s Whisky Bible. While most Japanese Whiskies are Scotch-style, they are notable for having a more refined, delicate flavor and are lighter on the smokiness that’s pervasive in traditional Scottish Whiskies. While Japanese Whisky is having its moment in the global spotlight, Shochu has long stood at the top as one of Japan’s most popular spirits and is now also quietly gaining traction in the U.S. It has grown 37 percent on menus in the past four years, according to Datassential MenuTrends. Shochu shares a similar ingredient list (and similar-sounding name) to Korean Soju, which is also extremely common in its home country. Both can be made with anything from rice to barley to sweet potato. In

Korea, Jinro and Chum Churum are two of the most popular brands of Soju, with Jinro Soju being the most-sold spirit worldwide for 16 years, according to Drinks International. Chinese Baijiu, a formidably potent spirit (it can be anywhere from 80 to 120 proof) has been called “the new darling of the New York cocktail scene” by The Wall Street Journal. It is also showing up on U.S. menus – Seattle-based Plenty of Clouds leverages it as an ingredient in its Ernest Goes East cocktail, which mixes Baijiu, maraschino, grapefruit and lime. Not to be outdone by Japan’s Whisky offerings, other countries in the Eastern hemisphere are also throwing their hats in the ring. Taiwanese brand Kavalan is a fairly young company established in 2005, but its Whisky offerings have taken the world by storm since it beat out three Scotches and one English brand in a blind tasting in Scotland in 2010, and the brand has since gone on to earn over 200 accolades. Indian Whiskies, too, deserve a mention, particularly as the country is known for having the highest consumption of Whisky in the world (though it’s important to note that many Indian distilled spirits are derived from molasses, which EU legislation holds are technically Rums, not Whiskies). Amrut is known for being the first single malt Whisky made in India, and its Amrut Naarangi was named Best Indian Single Malt in the 2018 World Whiskies Awards.

Asian-Inspired Cocktail Bars Are on the Rise Next-level cocktail bars are trending among U.S. consumers, with nearly 40 percent loving the idea and over 60 percent saying they would visit one if they had the opportunity, according to Datassential’s Creative Concepts: Next-Level Cocktail Bars. As consumer awareness of Japanese Whiskies and other Asian spirits grows, operators are finding ways to showcase Asian spirits and flavors in next-level cocktail bars. Wolf and Crane Bar in downtown Los Angeles, for example,

Winter 2018 • itmmag.com

Photo by Regina Fell

Looking for Something New? Try a Little Asian Flavor Innovation

Julia Momose, is slated to open in Chicago by the end of the year and promises an omakase cocktail experience for patrons seated at the bar. It will offer a twist on the classic Vesper that stars Japanese Gin, single-malt Vodka from Ireland and Pommeau from Chicago. Even operators who aren’t strictly focused on Asian spirits are getting in on the Asian-inspired trend, as many mixologists are experimenting with global flavors like guava and lychee. Trendy matcha, a type of Japanese green tea powder, stars in the Matcha Old Fashioned with 2016 Russell’s Reserve Single Barrel, wasanbon sugar and orange, at Bar Leather Apron in Honolulu, Hawaii. In San Francisco, Pearl 6101 is also flavoring an Oakland Spirits Gin with lemongrass and foraged nori, combined with local Californian Aquavit and Manzanilla Sherry for its Pearl Martini. In today’s era of rapid globalization, the introduction of Asian spirits and flavors into the alcoholic beverage landscape will only continue to accelerate. Yuzu, a Japanese citrus that’s been showing up in cocktails, has increased 41 percent on menus over the past four years. On top of that, Datassential’s trend prediction tool Haiku, which uses machine learning to analyze the future growth trajectory of ingredients, estimates that yuzu will continue growing by nearly 25 percent over the next four years. Haiku also predicts that the term “Japanese Whisky” will increase by another 100 percent on menus within the same period. As consumers become increasingly adventurous and look to explore more global alcoholic beverages and flavors, operators can stay on top of the game by looking for opportunities to combine Asian inspiration with familiar elements, for a fresh and exciting beverage.

The beauty of Asian spirits is that they can be swapped in place of Western spirits in traditional cocktails for a unique spin on old classics. Bar Kumiko, owned by 2016 Eater “Young Gun”

This article has been provided by Sherry Tseng, Publications Specialist at Datassential, a leading consulting firm and supplier of trends analysis and concept testing for the food industry.

focuses on Japanese Whiskies (there are over 15 types on their menu), using them in drinks like the Tokyo to Manhattan, made with Iwai Japanese Whisky, Sweet Vermouth, orange flower water and bitters. Fine China in Dallas, Texas serves up a range of Asian-inspired drinks like the Sino-French Connection made with Takara Soju, lime, hibiscus, orange, grapefruit and sage. Highballs, a type of cocktail that first became popularized in Japan, are now starring on U.S. menus, thanks to a relatively low alcohol content (which allows them to pair well with food) and ability to be customized with a variety of spirits and flavors (though Whisky is the predominant alcoholic component in Japan). The cocktails feature a Japanese practice called “mizuwari,” literally meaning “mixed with water,” where typically two parts cold water or other mixer are combined with one-part spirit and some ice. Highballs are showing up in places like New York’s newly opened Katana Kitten, a Japanese-American cocktail bar situated in West Village that showcases a playful “East meets West” theme both in its décor and its beverages. Designed to resemble the bar-filled Golden Gai district in Tokyo, Katana Kitten offers a restrained menu of five Sake options, five highballs, five signature cocktails and five boilermakers, many of which feature Japanese elements in ways that are either straightforward (like a highball made with Toki Whisky) or creative (such as a Fancy Ramune boilermaker with Other Half IPA and Lemon-Daiginjo, a flavored Sake).

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A View From the Summit – VISION 2020 By Don Billings, Publisher, in the Mix magazine

his past fall, IMI Agency and in the Mix magazine (ITM) had the great pleasure of hosting the fourth B4 Summit, held this year at The Broadmoor in Colorado Springs, Colorado. It was a tremendous pleasure to host this prestigious gathering of leading hospitality operators, beverage brand suppliers and allied partners. “B4” is an acronym for “Building Better Beverage Business ™,” and the idea of holding summits was conceived in recognition of a need to address the “disruption” taking place in our industry – disruption in beverage consumer behavior, route to market, external influencers (e.g., cannabis) along with beverage product selection, service and delivery models. All this is going on today, so we addressed what our business models need to look like by 2020. At this summit, we took a look at some of the ways the on-premise national chain operators and beverage brands can take positive action to grow their beverage businesses. To accomplish this, ITM in conjunction with IMI Agency, brought together a group of speakers who are experts in their fields, to share their knowledge. Throughout the summit, participants were exposed to an expanded spectrum of services emerging from IMI. The ultimate take-aways were valuable actionable ideas and resources to bring back to their respective companies for implementation. Additionally, the summit provided numerous networking opportunities and events for shared goals, intelligence, competencies and experiences, while offering participants occasions to build relationships with the other B4 guests and sponsors.

Photo by Steven Krause

Winter 2018 • itmmag.com

Welcome to the B4 Summit ]

Don Billings Publisher, in the Mix Magazine Chairman and Founding Partner, IMI

Don Billings opens as co-host and Publisher of ITM by setting the stage with a look back at some of the disruptive topics the B4 Summit has addressed over the past 12-years. 2006 Jamaica Mixology – Staff Engagement – Distributor Roles 2012 Sea Island Technology in Operations – Data Management – Media Platforms 2015

Sea Island Social Intelligence – Virtual Reality – Trade Practice

2018

Colorado Springs Disruptive Environments Vision 2020

Larry McGinn President, IMI Larry McGinn, co-host of the B4 Summit and President of IMI, welcomes the B4 attendees and introduces the theme of the Summit – Vision 2020. As Don mentioned in his remarks, IMI and ITM convene this client and sponsor VIP event every three years to examine, plot and plan strategic and tactical moves to embrace or overcome disruptors facing the beverage business. In addition to best-in-class speakers, the B4 attendees were treated to a glimpse of IMI technology and innovation as well as ITM media tools to succeed in Building Better Beverage Business™ in 2020 and beyond.

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Master of Ceremonies Brian Yost Founder of Meliora Consulting Br i an Yo st’s ho spit a l it y i ndust r y background is deep. He has been in executive management positions with Euro Disney, Marriott International, Harrah’s Entertainment and, most recently, as President with Onsite Products at Live Nation.

Keynote Speaker Jack Maxwell Global Drinks & Disruptors Jack Maxwell is the host of “Booze Traveler” on the Travel Channel. In “Booze Traveler,” Jack ventures out around the globe to not only get a taste of a country’s alcohol but also to quench his curiosity about what people drink, why they drink it and the stories they tell when they do. At each stop, he connects with locals, immerses himself in regional activities, learns about the country’s unique relationship with liquor and sometimes even participates in the alcohol-making process. Jack also co-hosted Travel Channel’s “The Trip: 2016,” which showcased the distinct cultures, cuisines and luxuries of five Caribbean islands. In addition, he has made guest appearances on hit broadcast television shows including “24”, “Lost,” “Without a Trace” and “Beverly Hills 90210.” Jack became a lifetime member of the Actors Studio in 2003; he won “Best Actor in a Lead Role” at the 2012 Pan Pacific Film Festival and was presented with both the Emerald Star award and Golden Halo award from the Southern California Motion Picture Council. Additionally, he has shared stage time with Al Pacino and Jessica Chastain in Oscar Wilde’s “Salomé” as well as the movie, “Wilde Salomé,” about the making of the play.

Fall 2018 • itmmag.com

Who Will Be Drinking What in 2020? Colleen McClellan Director, Datassential Colleen McClellan has over 18 years of experience in marketing, insights and innovation for both retail and foodservice markets. Throughout her career, she has worked to translate trends and insights into profitable actions across all food and beverage categories. Colleen is a certified Sommelier, holds an MBA in international business, an M.S. in management information systems, and a B.S. in neurobiology and physiology.

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Colleen’s presentation focused on adapting to the trends, the story of people and how the beverage industry needs to adapt to their wants and needs. She walked through the alphabet soup of each of our generational types – Baby Boomers and Gens X, Y, and Z – laying out their lifestyles, patterns and how each influences how, what and where we go to market to reach them. She also covered how to deliver the right product and service targeting gender, generation, ethnicity, region, foodie and income.

Consumers’ Retail Behaviors Transferring to Hospitality Doug Stephens Founder, Retail Prophet Doug Stephens is one of the world’s foremost retail industry futurists. His intellectual work and thinking have influenced many of the world’s best-known retailers, agencies and brands. Doug is also a syndicated retail columnist and is featured in many of the world’s leading publications and media outlets. He is the author of two groundbreaking books: The Retail Revival: Re-Imagining Business for the New Age of Consumerism, and Reengineering Retail: The Future of Selling in a Post-Digital World. This was a massive presentation, so we can only offer these few general highlights. Doug Stephens addressed the mega-trends shaping a new era of retailing and consumerism. Those who don’t may soon find themselves on the outside looking in at a data-centric economy that has moved on without them. Everyone wants

our consumer data – more comprehensive, substantive or complex pieces of information for research. From economics and demographics to media and technology, disruption came at retailers from all directions. With the declining need for, and escalating value of, human service, technology has been steadily reducing the number of human service interactions we require in an average day. For at least the last decade, the list of what we as consumers can do for ourselves has grown rapidly. Doug talked about the emerging location-based marketing channel and its impact on brands and retail. Social media isn’t the culprit – it may be our marketing strategies. And finally, Doug pointed out that the pace and volume of change is exponential. We are witness to massive shifts in consumerism, technology, economics and sociology. Winter 2018 • itmmag.com

What’s Up With IMI? Larry McGinn, President, IMI Agency IMI Tech & Innovation Products Rachel Morgan, Director, Technology & Innovation Tues d ay mor ning , L ar r y McGinn, President of IMI, and R achel Morgan, Dire c tor of Te chnolog y and Innovat ion, to ok t he B4 st age to up d ate IMI’s clients and sp ons ors on “What’s Up w it h IMI.” L ar r y b egan w it h hig h lig ht ing advancements in cre at iv it y and award-w inning success es of t he IMI CSD (Cre at ive S er v ices) Group. R achel t hen int ro duce d t he audience to t he mu lt iple s a les-dr iv ing and incent ive te chnolog y pl at for ms t hat her te am has implemente d w it h t he li kes of Hi lton, Appleb e e’s, IHOP, Hard R o ck and Aramark. St ay ing on innovat ive te chnolog y, R achel t hen went into t he ne w apps her te am has broug ht to market – an RFP Blind Tast ing pl at for m, as wel l as IMI Sp e ci a l Events to ols for F&B/GM conferences. The IMI Events app, us e d by a l l in attend ance t his we ek, is an example of t he c utt ing-e dge interac t ive te chnolog y b eing cre ate d. L ar r y combine d IMI’s cre at iv it y w it h its te chnolog y as he wa l ke d e ver yone t hroug h t he IMI 62

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t raining and e duc at ion pl at for m de velop e d w it h t he P.F. C hang’s C hina Bist ro te ams. Using t he v ision of Mar y Melton, Dire c tor of B e verage for P.F. C hang’s, IMI worke d w it h Mar y, t he PFC Tr aining Te am and t heir LMS p ar t ner to dig it ize PFC ’s pr inte d b e verage t raining guide, br ing ing t he content to life in Spi ke d Universit y w it h dig it a l host and sp okesman, Jacks on S our. In t he t wo-mont h p er io d since int ro ducing Spi ke d Universit y, b e verage s a les at P.F. C hang’s ros e 4 p ercent over t he pr ior ye ar’s p er io d, t he b e verage a lcohol s a les mix jump e d a f u l l p oint and s er v ice s cores in guest s at isfac t ion sur ve ys were t he hig hest in ye ars! Next was a PODS (Por t able O pp or tunit ies for Dist r ibut ion and Sa les) up d ate. This in-market e quipment adver t ising and le as e prog ram was l aunche d at t he l ast B4 Summit, t hre e ye ars ago, and now has over 130 ac t ivat ions across t he U.S. L ar r y hig h lig hte d success stor ies a long w it h t he res e arch show ing t hat an adver t is er’s ROI is genera l ly <9 mont hs on a t wo-ye ar ag re ement and a licens e e’s le as e ROI is <1 mont h. L ar r y clos e d “What’s Up” w it h conf ir ming to t he audience t hat IMI is NOT for s a le, and t hen he le d into a pres ent at ion by D on Bi l lings, of a che ck for C ORE f rom ITM and IMI Agenc y.

Sensory Perspective Mary Melton Director of Beverage, P.F. Chang’s Mar y Melton, Dire c tor of B e verage for P. F. C hang’s, l e d t he g roup t hrou g h a S ens or y Pe rsp e c t ive. Nine te ams comp ete d i n a b att le of t he s ens es using sig ht , smel l and t aste, t h rou g h t hre e dif ferent s ens or y cha l lenges . The f i rst cha l l enge had e ver yone t a k i ng a w i ne t hat a w as p oure d in a bl ack R ie d el g l ass and t r y i ng to deter mine if it was a w hite or re d w i ne, b as e d on smel l a l one. The g roup had to d is c uss t he aromas and c ome up w it h one te am answer. T he s e c ond cha l l enge w as s et w it h i nd iv i du a l v i a ls of w ine aroma oi ls und er ne at h up si d e - d ow n w ine g l ass es. C ho osi ng one v i a l, e ach p e rs on had to deter mine w hat aroma t hei r oi l w as. E ach oi l was compl etely di f ferent w it h t he on ly hint b eing it was an aroma t hat cou ld b e fou nd in a w hite or re d w ine – t hat cou ld me an anyt hing f rom mel on or p e ar to tob acco or haw t hor n.

T he t hi rd cha l lenge was mu lt i -f a c e te d and i nclud e d a p ai r i ng of one w h ite w i ne w it h one s ma l l bite, and one re d w i ne w it h anot her s ma l l bite, w it h b ot h bite s hav i ng b e en cre ate d by T he Bro ad mo or’s che f and b as e d on t he cor resp ond i ng w i ne. The te am had to d eter mi ne b ot h t he v ar i e t a l and app el l at i on of b ot h w i nes , as wel l as t he mai n f l avor prof i le of t he p ai re d bite. Th is cha l lenge prove d to b e t he mo st d i f f i c u lt for t he te ams , w it h no one te am ge tt i ng a l l f l avor prof i les , var i et a l or app el l at i ons c or re c t , a lt houg h one or t wo c ame clos e. ABOV E RI GH T : I n t he end, t he wi nni ng team w a s “ E7 ” a nd inc lu ded Brent Ber kowi tz from S a ge Rest a u ra nt Gro u p , Ca t h er i ne StantonS c hif f fro m Edringt o n, Linda M ar ti nez from Disa ro nno , Ma rk Rev eles w it h G r and Si er r a Reso rt s, Eric La k e w it h Deu t sc h Fami l y W i ne & S p irit s, Co lleen Mc Clella n w ith Datas s enti al , a nd Do n Billings w it h I MI . Ea c h wi nni ng team memb er rec eiv ed a go lden b ottl e of M oet & Cha ndo n I mp eria l! Winter 2018 2018 •• itmmag.com itmmag.com 63 Spring

Digital Reality for 2020 Left to right: Tony, Duncan and Paul

Duncan Freer Founder & CEO, Freer Technology Paul DiBenedetto Co-Founder, Freer Technology

Tony Pereyra Spirits In Motion

Freer Technology founders Paul DiBenedetto and Duncan Freer and Tony Pereyra of Spirits In Motion were honored to have were honored to have the opportunity to speak at IMI’s prestigious B4 Summit in Colorado Springs. The topic of discussion: the future of augmented reality in the beverage industry. Freer Technology was founded in 2016 with the sole focus on bringing augmented reality marketing to the hospitality industry. During their presentation, Paul and Duncan highlighted the trends of the industry, demonstrated examples of their recent work and discussed the future of augmented reality in the hospitality space. Paul stated, “Augmented reality is the future. Our focus has been on developing engaging, cuttingedge technologies to enhance customer experiences, with applications in beverage hospitality and beyond, such as interactive menus. There is no better opportunity to truly bring brands to life and engage with customers in a new, experiential way.” To learn more about recently launched live AR examples, contact paul@freer.tech.

BREAK OUT SESSIONS Low ABV, Calories and More Patrick McGinn Director, Account Management, IMI Patrick McGinn is celebrating his 10-year anniversary with IMI Agency. Patrick has worked in all aspects of chain hospitality beverage marketing and has managed some of IMI’s largest operator accounts. In the past 10 years, Patrick has worked his way from Project Manager to Account Manager, then to Senior Account Manager and he is currently the Director of Account Management for IMI. Patrick walked B4 attendees through the LOW presentation, which was focused on low ABV (alcohol by volume), low calories and low environmental disruptions. These three buzz-worthy industry topics were discussed at a detailed level on how they apply to the hospitality industry. Low alcohol by volume is not only a responsible service application, but it also allows for great menu activation like spritzes, apéritifs, as well as low alcohol beer (Heineken 0.0) and spirits (Seedlip). The low-calorie topic addressed the current caloric content laws as well as the spiked seltzer craze. The low environmental disruptors discussion focused upon the hospitality industry and their decisions on straws, ugly fruit, garnishes and spirit production that can help the environment. 64

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Cannabis Keith Villa Brewmaster and Co-Founder, Ceria Beverages

Keith Villa’s higher education began with an undergraduate degree in molecular, cellular and developmental biology. His first job was conducting molecular biology research on yeast for Coors Brewing Company. He then traveled to Belgium to pursue a Ph.D. in brewing science and fermentation biochemistry, a degree held by only a handful of people in the world. Keith created Blue Moon Brewing Company as an operating unit of Coors, which later became MillerCoors. Now retired – well, sort of – his new career is the creation of non-alcoholic brews infused with THC that offer consumers a socially acceptable and responsible way to enjoy cannabis.

Smoke Wallin President, Vertical Companies

Smoke Wallin is a highly accomplished CEO, entrepreneur, thought leader and board member, with more than 25 years of success across the consumer products, alcohol beverage, distribution and technology industries. His broad areas of expertise include start-ups, branding, marketing innovation, distribution, transformational leadership, sales and business growth. Smoke also has extensive experience in regulated industries at the local, state and federal level. After studying the legal medical cannabis industry and recognizing the eventual convergence between legal cannabis and the alcohol beverage industry, he joined Vertical as a partner and President, overseeing distribution, sales and marketing. Both gentlemen spoke to the overlapping synergies and differences between cannabis and the adult beverage businesses, including federal and state regulations. Keith talked about the brewing sciences, and building a new non-alcoholic beer infused with THC, as well as the challenges the industry faces in the brave new world of cannabinoids. Smoke laid out the big picture covering everything from consumer products and brand development to production, distribution and sales. He also shared the legal and political landscape as cannabis moves to critical mass legalization by 2020. As states continue to legalize different forms of cannabis, more hotels and resorts plan to offer cannabisbased menu items and wellness treatments, as well as the use of cannabidiol (CBD)-based edible cocktails and desserts. The on-premise restaurant, bar and lounge segment will certainly join in.

Fall 2018 • itmmag.com

The RFP Revolution Adam Billings Founder of PayBev (a subsidiary of IMI) Rachel Morgan Director, Technology & Innovation Ad am Bi l l ings is a Dire c tor and shareholde r in IM I Agenc y and has worke d w it h t he Nat iona l Ac count C hain Hospit a lit y cli e nts of i Mi for t he p ast 14 ye ars. Ad amâ&#x20AC;&#x2122;s e x p e r t is e i n Te chnol o g y and Innovat i on has le d t he g rowt h and s er v ic e c ap abi lit i es i n manag i ng t he b e ver age a l cohol c ategor i es for i Mi hospit a l it y chains ac ross d i n i ng , lo d g i ng , c asinos, clubs and C oncessi onar i es . R a chel Morgan is Dire c tor of Te ch nolog y and Innov at ion at IM I Agenc y. She has had 13 ye ars work ing in var i ous i ndust r i e s f rom b an k ing to b e ver age cre at i ng and i n novat ing te chnol o g ies. For t he p ast

in the Mix Magazine

s i x ye ars , she has b e en ut i li z i ng he r e x p e r t is e to g row our i Manage Suite of pro du c t s and prov i d e i ndust r y - le ad i ng te chnolo g i e s to i Mi cli ents . Ad am and R achel d is c uss e d t he cha l lenges of b e verage prop os a ls for t he hospit a lit y i ndust r y, f rom t he suppl i e r to op erator issues , and t he y pres ente d a ne w appro ach to manag i ng t he orche st r at i on of RFPs . R achel a ls o i nt ro duce d a ne w I MI t ast i ng app t hat cre ates a rat i ng s y stem and pre s e nt s t he resu lts i n re a l t i me to t he mo de r ator and t he t asters .

CORE Check Presentation

The B4 Summit, on b eha lf of in the Mix magazine, IMI and a l l t he B4 sp ons ors, has s ele c te d C ORE as our nonprof it char it y for t he 13t h ye ar. A che ck for $5,000 was pres ente d to C ORE at t he Summit. C hi ldren of R est aurant Employe es, or C ORE, is a 501(c) (3) char it able organizat ion f unde d by donat ions f rom t he fo o d and b e verage indust r y and indiv idu a l donat ions. One hundre d p ercent of t he f unds rais e d are us e d towards C OREâ&#x20AC;&#x2122;s mission of prov iding supp or t to chi ldren and fami lies of rest aurant employe es w ho are exp er iencing or af f lic te d by life-a lter ing circ umst ances. Yo u c a n v i s i t C O R E g i v e s . o r g

ABOV E : G ro up s h o t o f a l l cur re n t a n d pa s t b o ard m e m b e r s an d s uppo r te r s pre s e n t a t th e S ummi t. BE LOW: La r r y McG i n n , P re s i d e n t, I MI

Winter 2018 â&#x20AC;˘ itmmag.com

SPONSOR //

Beam Suntory Sipsmith Gin

SHOWCASED BR AND //

bramble The original Bramble was invented in 1984 by Dick Bradsell at Fred’s Club in London’s Soho. The drink is balanced with both sweet and sour tones. Many people consider the drink a version of the Cosmopolitan. The drink is simple to make and our version swaps blueberry for the traditional blackberry ingredient. Our Bramble is made with Sipsmith’s London Dry Gin, distilled from the finest English wheat spirit with ten carefully selected botanicals, and blended with the exceptionally pure water of Lydwell spring, the source of the River Thames.

ingredients 2oz 3/4oz 3/4oz 2 3/4oz

Cocktail Competition The event wouldn’t be the same without a cocktail competition. Supplier partners were invited to create a cocktail of their choice. All the attendees were invited to sip and taste all the drinks and vote for their favorite. While all were outstanding, to say the least, someone had to win. And the winner was The Bramble by Beam Suntory, featuring Sipsmith Gin!

Sipsmith Gin grapefruit juice lemon juice fresh strawberries (chopped) Monin Blueberry Syrup

garnish Dress the Drink Blueberry Abstract Pop - Dusted in Blueberry Ruby Red Grapefruit and Lemon Zest Blend with Silver Flakes.

method Combine all but the Monin in a cocktail shaker with ice. Shake hard to chill and combine ingredients. Strain into your cocktail glass over crushed ice. Float Monin Blueberry Syrup over the top. Garnish and enjoy!

category Gin

SPONSOR //

Diageo

SHOWCASED BR AND //

Don Julio Reposado

grilled pineapple

margarita ingredients 1-3/4oz 1/2oz 1/2oz 1oz 1/4oz 3 to 4

Don Julio Reposado Cointreau fresh (or cold-pressed) pineapple juice fresh lime juice light agave nectar grilled pineapple chunks

garnish Dress the Drink Grilled Vanilla Pineapple Plume – Dusted in Smoked Vanilla Pineapple Coarse Sugar Sea Salt Blend

method

Muddle grilled pineapple chunks with lime juice, agave nectar and pineapple juice. Add Don Julio Reposado and Cointreau and quick shake with ice. Strain into a Smoked Vanilla Salt rimmed oldfashioned glass over fresh ice and garnish.

blend

Dress the Drink Smoked Vanilla Pineapple Coarse Sugar Sea Salt Blend

SPONSOR //

Frederick Wildman Chartreuse Yellow

naked & famous SHOWCASED BR AND //

The coolest, most addicting cocktail this side of the Rocky Mountains. A little smoky on the nose from the Mezcal, slightly tart on the tongue from the lemon juice and Aperol, yet perfectly balanced by the sweet nectar of a 400 year old secret recipe produced by Carthusian Monks, Chartreuse Yellow liqueur.

ingredients 3/4oz 3/4oz 3/4oz 3/4oz

Chartreuse Yellow Aperol Mezcal Reposado fresh lemon juice

garnish Dress the Drink Apple Round Dusted in White Lemon Zest Blend

method Combine all ingredients over ice in a mixing glass and shake. Strain into a coupe or over large ice cubes in a rocks glass. Garnish with a lime.