GOLF OUTING
PRESIDENT Keith Kern
SENIOR VICE PRESIDENT
Cathy Vales
SECRETARY
Kris Zappa
TREASURER
Todd Giraud
SOUTHERN ZONE VICE PRESIDENT
Jennifer Collison
SOUTHERN DISTRICT VICE PRESIDENT
Keith Koehler
EASTERN ZONE VICE PRESIDENT Vinny Egle
EASTERN DISTRICT VICE PRESIDENT Don Mjelde
CENTRAL ZONE VICE PRESIDENT
Paul Salzwedel
CENTRAL DISTRICT VICE PRESIDENT Bob Carpenter
NORTHERN ZONE VICE PRESIDENT Donn “Dino” Amundson
NORTHERN DISTRICT VICE PRESIDENT Nancy Lorbetske
PAST PRESIDENT Chris Marsicano
MANAGING EDITOR
Carrie Mantey, Nei-Turner Media Group Inc.
GRAPHIC DESIGNER AND ADVERTISING COORDINATOR
Jerriann Mullen, Nei-Turner Media Group Inc. jem@ntmediagroup.com
ADVERTISING REPRESENTATIVE Danielle Letenyei, Nei-Turner Media Group Inc. danielle@ntmediagroup.com
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On Premise (ISSN #1051-4562) is a bimonthly publication of the Tavern League of Wisconsin Inc., 11801 W. Silver Spring Dr., Ste. 200, Milwaukee, WI 53225, Phone: (608) 270-8591.
On Premise is produced by Nei-Turner Media Group Inc., 400 Broad St., Unit D, Lake Geneva, WI 53147. Gary Nei, Chairman; William Turner, President; Barbara Krause, Publisher.
For advertising information, please contact Danielle Letenyei at (608) 438-6996 or danielle@ntmediagroup.com. Subscriptions are included in TLW membership dues; nonmember subscriptions cost $15 per year. Postmaster: Send address corrections to the Tavern League of Wisconsin Office, 11801 W. Silver Spring Dr., Ste. 200, Milwaukee, WI 53225. Periodicals postage paid at Madison, WI and other additional offices.
©2024 Tavern League of Wisconsin Inc. Permission
Food safety is paramount to not only prevent foodborne illnesses, but also to protect your reputation.
PRESIDENT’S PERSPECTIVE
Well, with half the summer behind us and one more holiday to get on the schedule, I hope you have all had a busy and profitable summer even with the wild weather we have experienced so far.
Summer festivals, state and county fairs, and other local community events are in full swing, getting people out and about around the state. I have had the opportunity to attend a few of these events closer to home on a couple occasions. Many of the events I have been to have been put on by our members. From street dances to festivals and fundraisers, the amount of community involvement our members put in on a yearly basis continues to impress me.
I was in the Cumberland area recently for a Back the Blue fundraiser. When I arrived, I was blown away with the amount of support and people present during the event put on by Kris Zappa, our TLW secretary and owner of Bourbon’s Bar in Cumberland, and her fierce group of volunteers. When the dust settled and all the money was counted and the bills were paid, this one event brought in over $29,000. This money will be donated to the local police to help fund a new canine for the department.
Numbers like this are astonishing when you look state-wide, and add up all the events hosted and or supported by our members. (Check out Pages 14 and 15 for more information.) Our members help at, plan or put on many fundraisers around the state — from the Mile of Music in Appleton to the Concert in the Corn in Ashland to Fourth of July celebrations everywhere.
Putting on my own community block festival every year, I know first-hand the hard work that goes into planning events like this. Just imagine our state not having Ellsworth’s Cheese Curd Fest or the Wisconsin Cow Chip Classic in Prairie du Sac, where they compete throwing cow pies while enjoying some beverages. These are the things that make our state great, furthering our unique hospitality culture.
And to think many of these events are either organized, ran or sponsored by our amazing members around the state. I mean, $17 million in state-wide donations is impressive and important, but so is Pioneer Day in Ridgeland, where if you catch the chicken that is thrown off the roof, you get to keep it.
From street dances to festivals and fundraisers, the amount of community involvement our members put in on a yearly basis continues to impress me.
As I travel around the state (and I think I see it all), above Main Street in some small, random town hangs a banner for some fun and quirky festival I wish was happening when I was driving through. I can truly say that, once my time as president is over for the league, my new career might be in the journalism market writing blogs about all these amazing events.
With the dog days of summer ending, make sure you mark your calendars for as many TLW events as you can. The association is in full swing, planning many of our upcoming events to close out the summer and jump into fall, including:
• League Leaders Day on August 26. Please note the change in location this year, with Stevens Point welcoming us back to town.
• The TLW State Golf Outing on September 9 at Fox Hollow Golf Course in La Crosse.
• The Annual TLW Fall Convention & Trade Show from September 30 to October 3 at Kalahari Resorts & Conventions in Wisconsin Dells. Event registration and hotel blocks are open and will fill fast, so make sure you call our staff or jump on our website to ensure your spot. You don’t want to miss out.
I look forward to seeing many of you at these or other local events through the summer and into the fall. I continue to be honored to be your president, and appreciate all the support and hospitality as we continue to ensure our association remains the strongest of its kind in the nation!
Cheers,
Keith Kern TLW President
DIRECTOR’S MESSAGE
Recently, we at the TLW have seen an uptick of concerns from members who have bartenders who have been denied operators’ licenses and, in some cases, even renewals, based on brushes with the law that occurred decades ago. So it seems worthwhile to dive a little deeper into the issue
When applying for an operator’s license locally, the municipality is given wide discretion in determining whether a person’s background disqualifies the individual from receiving a license. State statutes prohibit municipalities from issuing a license to individuals who have habitually broken the law or have been convicted of a felony, citing Wisconsin Statute 125.037(5)(b). The circumstances of the conviction have been widely understood to have had to “substantially relate to the circumstances of the particular job or licensed activity.”
The problem lies in the fact that the 1,850 municipalities in Wisconsin have many different interpretations of what “substantially relates” to the job associated with holding an operator’s license. Furthermore, the state has chosen not to interpret it for them, instead giving municipalities wide discretion to interpret the statute in whatever way they see fit. In fact, we’ve even heard of a municipality that has suggested that any felony conviction could be grounds for an application denial.
With all the talk these days of giving a second chance to people whose mistakes were made long ago, it seems absurd to hold infractions against bartending candidates decades later by denying them employment opportunities today. It puts them in a difficult spot because, not only are they now arbitrarily being shut out of the industry, but also openly appealing for reconsideration and a more reasonable interpretation of the law risks reputational harm and makes it more difficult to get a job elsewhere.
Again, some of these folks have already successfully held operating licenses for many years only to be told by the same municipality now, or a different municipality if they’ve moved, they will no longer be issued a license. Local governments have wide discretion and do not have to be obstructionist. Some just choose to do so.
Personal views toward individuals or the alcohol industry should not be allowed to overrule a fair, uniform application of the law.
In order to give people an opportunity to overcome any local bias and assist individuals who may work for establishments in multiple municipalities, the TLW fought for and won the option for operators to apply for a state permit through the Wisconsin Department of Revenue (DOR) beginning on January 1, 2025. This is strictly optional.
No one will be required to get a state permit, but anyone choosing to go that route will be able to use it anywhere in the state, not just in one municipality. Most folks will likely continue to get their license through their municipality and there’s nothing wrong with that. But in some circumstances, going to the DOR might make sense.
In the months ahead, the Wisconsin DOR will determine the cost of these permits. They will also decide the criteria they will use to determine what constitutes an offense on someone’s record that is “substantially related” to the job of being an operator, so that we can have some uniformity in the state — and hopefully some common sense when interpreting the statute.
We have relayed our concerns to state officials on this issue and hope that those applying for operators’ licenses will be treated fairly. We’re not asking for special treatment, but we want to ensure that those who have put their pasts behind them, and are responsible and want to continue to work in the industry are allowed to do so.
Officials have every right to ensure that those who are issued licenses within the alcohol industry — or any other industry — are following the law and doing their part to keep our communities safe. But personal views toward individuals or the alcohol industry should not be allowed to overrule a fair, uniform application of the law.
Sincerely,
Mark Jefferson TLW Executive Director
CORPORATE SPOTLIGHT
TMembers Helping Members
he secret to the TLW’s success is simple: strength in numbers. And this strength comes from more than just Tavern League’s more than 4,000 members. It includes legislators, and county and municipal leaders. It also includes countless businesses that sponsor Tavern League events, including the Spring Conference & Trade Show, Fall Convention & Trade Show, TLW Legislative Day, League Leaders Day and the annual State Golf Outing, not to mention local league events.
The Tavern League is especially grateful for its 17 corporate members that have made a significant financial commitment to the organization. Current corporate members can be found on the opposite page.
Companies of all sizes have the opportunity to enhance their presence throughout Wisconsin when they partner with the TLW. Corporate members receive a number of benefits, including access to events, including convention and conference registration, a feature in On Premise magazine, entry to local meetings and more. Additionally, the greater the sponsorship level, the greater the benefits.
Tavern League corporate and affiliate members provide support to members. Don’t they deserve your support?
These benefits can help support the companies’ marketing and promotional efforts throughout the year.
For more information about the TLW’s corporate members, including complete benefit lists by sponsorship level, visit tlw.org/corporate-members.
In addition to corporate members, the Tavern League also appreciates the more than 250 affiliate members on its membership roll. From financial service providers and restaurant and bar supply companies to promotional goods providers and food purveyors, TLW affiliate members offer a range of products and services to benefit your business. A searchable directory of all affiliate members is available at members.tlw.org/affiliatedirectory.
While the support of these companies is critical to the organization, Tavern League members’ support of corporate and affiliate members is equally important. League leadership urges members to engage and do business with corporate and affiliate members whenever possible for business, networking and furthering industry support. A few even offer exclusive member benefits, which can be found at tlw.org/exclusive-member-benefits.
If you know of a company passionate about the industry and the charge of the organization, encourage them to consider becoming a Tavern League corporate member or affiliate member — sometimes it just takes a simple ask to put the wheels in motion. TLW
CORPORATE MEMBERS
SUPPORT THOSE WHO SUPPORT OUR ASSOCIATION
Support Those Who Support our Association
PLATINUM MEMBERS
Make sure to thank these groups for their support and encourage others not on the list to participate. Any business interested in joining should call the TLW office at (608) 270-8591 for more information regarding the benefits of the different categories. Remember to “support those who support us.”
sure and thank these groups for their support, and encourage others not on the list to participate. Any business interested in joining should call office (608-270-8591) for our brochure that lists the benefits of the different categories. Remember “Support those who support us.”
these groups for their support, and encourage others not on the list to participate. Any business interested in joining should call (608-270-8591) for our brochure that lists the benefits of the different categories. Remember “Support those who support us.”
Anheuser-Busch
Anheuser-Busch
Truly Embracing the Customer ‘Experience’
By Maura Keller
Walk into any bar, and you’re bound to see an array of games and activities — from darts to pool to dice to bingo to axe throwing — available to keep patrons entertained. According to Amanda Soelle, executive director at Wisconsin Amusement & Music Operators (WAMO), the trend toward hosting activities in bars is driven by patrons’ desire for memorable experiences.
“People are increasingly looking for interactive and engaging activities that go beyond traditional socializing,” Soelle says. WAMO operators are adapting by offering innovative uses of existing equipment, such as jukebox bingo, where patrons play bingo using a jukebox as the main game piece.
“This trend is fueled by the desire for social experiences that are both fun and competitive,” she says.
Josh Shamrowicz, owner of The Grey Dog Axe Throwing , says the creativity of a venue is needed to survive in today’s market. He thinks the longstanding “normal” bar scene has been diminishing over the years and people want something different.
“To stay in business, you must continue to change creatively to keep up with the interest of the younger generations,” Shamrowicz says. “My axe-throwing and games business has its challenges. Some try it just once and others come back multiple times, but other things have to be offered to retain interest — such as drink and price specials, blacklight axe throwing, DJs or any sort of axe-throwing game to win prizes.”
Similarly, Soelle is seeing a significant rise in the popularity of interactive games and entertainment that leverage existing bar equipment in new and exciting ways. For example, WAMO’s State Pool and Dart Tournaments continue to grow, with players participating in leagues that keep them engaged throughout the cold winter months. WAMO members work with their locations to develop creative solutions, like crane games featuring popular items, such as White Claws when they were at peak popularity, which have proven to be crowd-pleasers and draw in patrons.
“Tavern owners can capitalize on this trend by leveraging the expertise of WAMO operators to create engaging and interactive events,” Soelle says. “Hosting regular pool and dart tournaments, jukebox bingo nights, and other innovative activities can attract a broader audience and encourage repeat visits.”
Additionally, WAMO operators can register locations for Stern Pinball launch parties, where bars and taverns can be discovered by players on Stern Pinball’s Insider Connected app. These official launch parties, featuring games like the James Bond 007 pinball machines, will be showcased on the player homepage and in the location directory. As Soelle explains, as an added perk, locations hosting these parties will have high-score leaderboards
generated automatically, driving repeat gameplay and new player participation.
“This extends the entertainment experience, and drives revenue and excitement,” according to Soelle. “By incorporating such events, tavern owners can not only provide entertainment, but also create a unique and dynamic atmosphere that keeps patrons engaged and returning to your venue.”
Shamrowicz says the trend is staying alive as far as axe throwing, with venues being creative and doing whatever they can to bring knowledge of the activity to the general public.
“Many are still very scared to try it, but what I see now is more women axe throwing than men,” Shamrowicz says. “My analytics show that 78 to 84% who search axe throwing and make the reservation for my venue are women. The other trend I am seeing is more companies and businesses using axe throwing as a new teambuilding platform, or having us host the entertainment part of their functions. We created an activity that everyone can do with very few limitations and it can be fun for the whole family.”
For Todd Korves, president at Xtreme Bar Bingo , owners are looking for something to differentiate themselves from their competition. “Xtreme Bar Bingo is a great way to bring customers in on a slow night.
It gives patrons a fun activity to look forward to while they are eating and drinking,” Korves says. “Plus, they have a chance to win some pretty awesome prizes.”
Xtreme Bar Bingo consists of nine games of bingo where players have a chance to win prizes that range from bigscreen TVs and sporting tickets to gift cards and more. “The biggest draw is our jackpot game that is played at the end of the night — starting at $5,000,” Korves says. “Best of all, the games are completely free to your patrons.” These kinds of activities can quickly turn your slowest night of the week into your busiest.
Strategies to Take
When planning and executing these activities, tavern owners should focus on creating a seamless and enjoyable experience for patrons, Soelle says. This involves proper planning, effective marketing, and ensuring the necessary equipment and space are available. “Collaborating with experienced WAMO operators can help streamline the process and enhance the overall quality of your events,” advises Soelle.
Tavern owners can also leverage technology and resources provided by WAMO operators to boost their marketing efforts. For instance, TouchTunes is developing a mobile app that revolutionizes how patrons search for bars and taverns, whether in their hometown or on vacation. This app, along with professional marketing templates that can be personalized by the bar or tavern, saves time and energy on design details.
“Additionally, AMI Entertainment offers locations the ability to promote themselves on their mobile app and jukeboxes, while Arachnid provides digital advertising on dart boards and through their league leader app, which is used by all WAMO leagues,” Soelle says. Some bars enhance their visibility by connecting TVs above every dart board, making it easier for everyone to see advertising when the board is not in use and scoring when it is.
Tavern owners can also consider tying events to charitable causes, personal celebrations or community needs. For example, hosting a mini dart tournament
as a benefit for a good cause or a birthday celebration can attract more participants and generate goodwill.
“Utilizing social media to raise awareness and donations for these events can further enhance their impact and reach,” Soelle adds.
Bar owners can start by introducing a few well-planned activities, then gradually expand based on customer interest and feedback. Soelle suggests that, by using equipment you already have in innovative ways, such as hosting jukebox bingo or crane games with popular prizes, you can offer fresh and exciting experiences without a significant financial outlay.
“Partnering with WAMO operators provides access to a wide range of games and entertainment options, allowing bar owners to enhance their offerings while minimizing costs,” Soelle says.
As the current president of the Wood County Tavern League, Shamrowicz says some tavern owners are asking how they can capitalize on the growing trend of experiential bars. “What I have learned is that many owners have tried one or two new things, which did not bring them instant profits, so they stopped whatever they were doing and went back to their old ways. Others just don’t want to spend the money and are comfortable with how things currently are in their business. This is especially seen in the older generation of tavern owners,” explains Shamrowicz.
“The ones that bring in activities, such as dartball, axe throwing and whatever new thing comes around, see success over time. It just takes time, money, marketing, and the willingness to fail and try again,” he continues. Furthermore, Shamrowicz recommends tavern owners start out small and grow with their experiential
offerings. He says know your location and the audience you want to target.
“Once you establish what new experience you are creating, you will have to advertise no less than a month before. You need to create a buzz, establish an audience, create hype and get the public excited,” Shamrowicz says. “Closer to the date, you need to advertise and market every day. Social media will be your biggest asset. Once the day arrives, keep posting about the new experience and people enjoying it on all of your social media platforms. But the biggest thing you can do is never stop believing in what you are investing in. Times will be hard, every day will not be profitable, just don’t give up on your investment.”
Capitalizing on the axe-throwing market, for example, is not for everyone or every tavern. To be successful, Shamrowicz says that it takes time, dedication and education on the whole concept.
Korves says the most successful locations with experiential activities are the ones that are marketing to their customers, posting on social media, hanging up promotional material, mentioning these experiences throughout the week and adding their own spin by giving away special prizes.
“Bar owners pay $160 a week to have Xtreme Bar Bingo in their location,” Korves says. “This includes prizes, bingo cards, equipment and training. On average, we are seeing bars bring in more than 40 customers each night, making the investment well worth it.” TLW
PARTNERS IN PROGRESS
TAVERN LEAGUE OF WISCONSIN
• Co-Sponsor of TLW Legislative Day
• Underwriter of TLW Video on Jobs and Employment
• Provider of Coin-Operated Games at TLW Conferences & Trade Shows to Benefit TIPAC
• Sponsor of the TLW Trip Giveaway at TLW Spring Conference & Trade Show
• Donor of Large-Screen TV at TLW Fall Convention & Trade Show
LOCAL TAVERN LEAGUE PROGRAMS
(SafeRide, Golf, Others)
• Contributions and Support from Individual WAMO Members
• Matching Funds from WAMO to Taver n League Locals
• Contributions to SafeRide Program, Golf and Others
• Active Participation and Attendance
Totaling Up 2023 Giving
Wisconsin’s bar and tavern owners are typically quick to thank their loyal customers for patronizing their businesses. And acting as the generous association that the TLW is, its m embership continues to return the favor in a big way.
The TLW is pleased to announce that the association donated over $17 million to more than 16,000 charitable organizations and people in need in 2023 through the hard work and big hearts of its members, and the Matching Funds Program. The Tavern League Foundation, the charitable 501(c)(3) arm of the TLW, is the entity that coordinates this effort.
The Tavern League Foundation’s Matching Funds Program incentivizes TLW members to help others by boosting their efforts with matching funds. The program provides any local league that raises money for any specific cause a matching amount of funds raised up to $2,000 a year.
The types of charitable giving for which the foundation provides matching funds can range from individual college scholarships to helping a cancer victim to providing assistance to larger nonprofits. The only stipulation is that the league must issue a news release, so the public is aware of the TLW’s goodwill. TLW
2023 WISCONSIN TAVERN LEAGUE FOUNDATION CHARITABLE CONTRIBUTIONS
Food Safety — Back to the Basics
By Maura Keller
Each y ear, thousands of bar and restaurant patrons across the U.S. get sick from foodborne illnesses. From improperly stored food to personal hygiene failures to pest control, many issues can affect food safety practices for restaurants and other establishments serving food.
According to Mark Schroeder, a TLW food safety instructor, all food establishments are required to employ at least one individual who is a certified food manager and holds a valid certificate of food protection practices. “This individual is responsible for educating the staff in food safety procedures,” Schroeder says. If the certificate holder is not available, they must train a person in charge to take over food safety protocols.
Each county in Wisconsin has different parameters and some counties may have stricter rules than others. But as Schroeder explains, while food safety is paramount in all bars and taverns to prevent foodborne illnesses, it’s simple to accomplish. “Wash your hands, keep cold food cold and hot food hot. Temperature control is vital in food safety,” he says.
Dr. Vanessa Coffman is the director of the Alliance to Stop Foodborne Illness , which advocates for effective food safety policy and facilitates culture change to increase food safety. According to her, there are many safe food-handling practices, which are mandated by law, that are designed to protect consumers from foodborne illnesses. She emphasizes that different rules and standards may apply depending on where you live as laws and regulations are enforced at national, state and local levels.
“In a nutshell, these laws require safe food-handling by manufacturers, retailers and restaurants, as well as keeping records of what they’re doing to keep food safe,” Coffman says.
Jose Guerrero, the director of business development at Genista Biosciences , a biotech company dedicated to improving food safety, says these federal, state and local jurisdictions have their own regulations, but they often include requirements for food safety training and certification for food service workers. They frequently specify hygiene practices, temperature control standards and other food safety measures.
“As an example, ServSafe is a widely recognized food safety training and certification program administered by the National Restaurant Association ,” Guerrero says. “While not mandated by federal law, many states and employers require food service workers to obtain ServSafe certification. The program covers topics such as foodborne illness prevention, proper food-handling techniques and appropriate sanitation practices.”
Guerrero also points to the Food Safety Modernization Act (FSMA). Enacted in 2011, the FSMA has been the most sweeping reform of U.S. food safety laws in over 70 years. “The FSMA aims to shift the focus from responding to foodborne illness outbreaks to preventing them,” he says.
It includes several key provisions related to foodhandling practices, including preventive controls to minimize hazards. The FSMA also establishes sciencebased standards for growing, harvesting, packing, and
holding fruits and vegetables, and provides a foreign supplier verification program, which requires importers to verify that their foreign suppliers are producing food in a manner consistent with U.S. food safety standards.
6 Key Basics in Food Safety
1. Personal Hygiene
When it comes to personal hygiene, all employees — from bartenders to servers to cooks — should wash their hands frequently, especially after using the restroom, dealing with money or handling raw meat.
2. Proper Temperature Control
Schroeder pointed out that temperature control of food is one of the key basics when it comes to food safety. Quite simply, bars and taverns need to follow temperature guidelines for storing and cooking food. Refrigerators should be set at 40°F or below, and freezers should be set at 0°F or below. Cooking foods thoroughly to achieve the recommended internal temperatures is also required.
“It’s vital to emphasize the importance of monitoring food temperatures throughout the cooking and holding process,” Guerrero says. “Keep cold foods cold and hot foods hot. Keeping foods out of the danger zone will help prevent spoilage and foodborne pathogen growth.”
3. Proper Food Storage
To prevent cross-contamination, store raw meats separately from ready-to-eat foods, and keep food covered and properly labeled with dates to ensure freshness and prevent spoilage.
4. Proper Communication
Guerrero says it’s also important to stress the importance of clear communication among staff to prevent errors and ensure food safety.
“The basis of any robust food safety program is a robust food safety culture. There are inherent risks involved with food production, and it is everyone’s responsibility to be vigilant, and report and guard against food safety risks,” Guerrero says. “We all eat from the same food supply chain. Making safe and wholesome food is a privilege that comes with a high degree of responsibility.”
5. Proper Cleaning and Sanitizing
Regularly cleaning and sanitizing all food contact surfaces, utensils and equipment helps prevent the growth of bacteria. Bars and taverns should use approved sanitizers, and follow proper dilution ratios to ensure the established sanitizing protocols are met.
6. Proper Allergen Awareness
As more people suffer from food allergies, employees need to be aware of the most common food allergens
and take the necessary precautions to prevent any cross-contamination between foods.
By adhering to these food safety basics, you can minimize the risk of foodborne illnesses, and maintain a safe and healthy environment for your customers.
On arrival, kitchen, waitstaff and bartenders should be sure to keep personal items out of the food preparation area. Schroeder notes that, when entering, they also should head directly to the dedicated hand wash sink and wash hands according to Food Code rules.
“During work, wash hands as needed and wear single-use gloves when required. At the end of the shift, make sure all food is properly stored and labeled,” Schroeder says. “Equipment must be cleaned and sanitized.”
Education Opportunities
The TLW offers a series of food safety courses, including a class to prepare members for the National Certified Food Safety Manager License state-approved exam.
“The final outcome of the course is hopefully a food safety manager certification, so we base the course on all the basics that we can fit into a six-hour session,” Schroeder says. “We wish there was more time to discuss individual situations, but we try to give our clients the tools to research their own unique questions by using the Food Code or calling their local health department.”
Typically, an entire bar or kitchen staff isn’t required to take the test, so what should each know fundamentally about food safety basics? Schroeder recommends following the rules set by the Food Code and implemented by the certificate holder.
“Each business is serving different foods using various equipment in different types of facilities. Hygienic practices, proper cooking temperatures and staff who only work when they are healthy are all fundamental to food safety,” Schroeder says. “Many inspection reports start with ‘Person in charge has not properly trained employees’ in whatever violation was cited,’ so the onus is on the person in charge.”
YOUR ESSENTIAL KITCHEN STAFF CHECKLISTS
Jose Guerrero, the director of business development at Genista Biosciences, suggests your kitchen staff use the following checklists before, during and after a shift.
Before the Shift
1. Personal Hygiene
• Wash hands thoroughly with soap and water.
• Ensure fingernails are trimmed and clean.
• Wear clean uniforms and appropriate hair restraints.
• Remove jewelry (except for plain bands).
2. Workstation Preparation
• Sanitize all surfaces and equipment.
• Check that handwashing stations are stocked with soap and paper towels.
• Ensure all utensils and equipment are clean and in good condition.
• Verify that refrigeration units are at correct temperatures (below 40°F/4°C for refrigerators and below 0°F/-18°C for freezers).
3. Food Inventory and Quality Checks
• Inspect all food deliveries for signs of spoilage or contamination.
• Properly label and store food items according to the first-in, first-out (FIFO) method.
• Verify that raw and cooked foods are stored separately to prevent cross-contamination.
4. Menu and Special Instructions
• Review the menu for any changes or specials.
• Be aware of any customer allergies or dietary restrictions noted in reservations or orders.
During the Shift
1. Continuous Personal Hygiene
• Wash hands frequently, especially after handling raw foods, using the restroom, or touching your face or hair.
• Change gloves regularly and when switching tasks.
2. Food Handling and Preparation
• Use separate cutting boards and utensils for raw and cooked foods.
• Cook foods to the appropriate internal temperatures.
• Regularly sanitize work surfaces and equipment.
• Avoid touching ready-to-eat foods with bare hands.
3. Serving Practices
• Ensure that plates and utensils are clean before serving.
• Use a clean cloth or napkin to handle dishware.
• Avoid touching the food-contact surfaces of glasses, plates and utensils.
• Promptly address any spills or contamination in the dining area.
4. Monitoring and Logging
• Record temperatures of cooked and refrigerated foods.
• Monitor food display areas (buffets, salad bars, etc.) to ensure they are maintained at safe temperatures.
• Keep an eye on food storage areas for any signs of contamination or pest activity.
After the Shift
1. Cleaning and Sanitizing
• Thoroughly clean and sanitize all kitchen and serving areas.
• Wash, rinse and sanitize all utensils, equipment and surfaces.
• Empty and clean trash bins, and ensure they are properly lined.
2. Storage and Inventory
• Properly label and store leftover food items.
• Ensure all perishable items are stored correctly in refrigeration units.
• Check for and discard any expired or spoiled items.
3. Final Checks
• Verify that all refrigeration units are at correct temperatures.
• Ensure that the premises are secure, with all doors and windows locked.
• Complete any required logs or reports, noting any issues encountered during the shift.
4. Staff Debrief
• Discuss any challenges faced during the shift.
• Review any incidents or near-misses related to food safety.
• Plan for any necessary improvements or changes to procedures.
Additional Tips
• Regularly train staff on food safety practices.
• Encourage a culture of food safety and cleanliness.
• Use checklists as part of routine audits to ensure compliance with safety standards.
“We all eat from the same food supply chain. Making safe and wholesome food is a privilege that comes with a high degree of responsibility.”
— Jose Guerrero, Genista Biosciences.
Guerrero adds that instructors may have a stronger knowledge of food spoilage cycles and manufacturing recommendations, such as expiration dates. “Expiration dates, as an example, are based on shelf life studies that use worst-case results as the basis for final expiration date recommendations. An instructor also knows training without reinforcement will only ‘check the box’ for training requirements, but may not ensure safe food handling. Food safety culture must be practiced and monitored consistently by leadership,” Guerrero emphasizes.
It’s important to remember that there are no tricks to food safety. It simply requires tenacity on the part of tavern and bar owners and employees. To help train employees on food safety, the Alliance to Stop Foodborne Illness has compiled gamified resources for reinforcing best practices and food safety culture, which are key. They can be found at stopfoodborneillness.org/ toolkit/gamification.
“Fundamentally, all bar and kitchen staff should understand the importance of the temperature danger zone and cleanliness, that microbiological organisms cannot be seen by the eye, and that, if a surface or cooking utensil ‘looks’ clean, it may still be contaminated,” Guerrero says. “Regarding food inventory, staff should use the common adage, ‘When in doubt, throw it out.’ If something seems spoiled either due to odor, visible discoloration or texture changes, it is best to dispose of the food product than to serve it.” TLW
ABL DISPATCH — THE LATEST INDUSTRY NEWS FROM WASHINGTON
BY JOHN BODNOVICH, ABL EXECUTIVE DIRECTOR
With summer now in full swing, Congress has one foot in Washington, D.C. and one out on the campaign trail for the November elections. That means messaging legislation and a few must-pass bills remain, but a lot of the work is behind the scenes with committee and subcommittee work ongoing, and agencies across the administration working on rule makings and other policy implementation.
Some keys dates to keep in mind include:
• July 15-18 – Republican National Convention Takes Place in Milwaukee
• August 5 – Congressional Summer Recess Begins
• August 19-22 – Democratic National Convention Takes Place in Chicago
• September 2 – Labor Day
• September 5 – 60 Days to the Election
• September 27 – Congress Leaves D.C. for Election Campaigning
• September 30 – Fiscal Year 2024 Ends
ABL and Industry Weigh in on Dietary Guideline Process
In early June, American Beverage Licensees (ABL) and 14 other alcohol industry trade associations sent a letter to the secretaries of the U.S. Department of Agriculture (USDA) and Health and Human Services (HHS) to ensure that the next version of the U.S. Dietary Guidelines for Americans (DGAs) is developed in a manner that is transparent, fair and free from bias, and solely based on the preponderance of scientific and medical knowledge as required by the law.
The DGAs are reviewed and reissued every five years and, since 1980, have advised adults who choose to consume alcohol to do so in moderation. In 2020, the U.S. government reaffirmed its guidance that adults of legal drinking age (21 or older) consume no more than one drink per day for women and two drinks per day for men.
However, in 2022, it was announced that alcohol would be separated from the rest of the DGAs’ focus and involved in multiple panel reviews that have not been transparent. Only after a congressional inquiry did further information about
the new process come to light, and only then was it revealed that the individuals involved in this new review were behind the recommendations in 2020 that were criticized as not being supported by the consensus of scientific evidence.
ABL and others are urging the USDA and HHS to ensure an alcohol review process that includes stakeholder input and public comment opportunities, and that is transparent, deliberative and science-driven, and results in guidance grounded in the preponderance of scientific and medical knowledge as required by law. Americans deserve guidance based on sound science, not ideology, that is developed and communicated in a clear, meaningful way to ensure Americans understand and implement it.
Seeking a Path Forward on the CCCA
In May, Congress took up one of the last must-pass pieces of legislation it will tackle this year in the Federal Aviation Administration (FAA) Reauthorization Act. One of a handful of legislative add-ons considered for the bill was the Credit Card Competition Act (CCCA), which would require card issuers to allow more than one network to be used on their credit cards, thus boosting competition in the credit card industry.
(As an aside, a new report from payments consulting firm CMSPI estimates that passage of the CCCA would “conservatively” save $16.4 billion a year, based on data from the Nilson Report showing credit and debit card swipe fees grew to a record $172.05 billion in 2023. That’s up from last year’s estimate of $15 billion based on 2022 swipe fees and an original $11 billion estimate based on prepandemic 2019 data.)
Unfortunately, and despite a push by ABL, its affiliates and all allied Main Street business groups, the CCCA was not
In 2020, the U.S. government reaffirmed its guidance that adults of legal drinking age (21 or older) consume no more than one drink per day for women and two drinks per day for men.
considered as an amendment. As the process played out, though, no amendments were considered and the bill passed just before the existing authorization was set to expire.
So what happens next? We continue to urge Senate Judiciary Committee chair and CCCA champion Sen. Dick Durbin (D-IL) to hold a hearing on the CCCA, and bring greater attention to the problem it addresses and the benefits it would provide. Beyond that, the looming lameduck legislative session, which follows the November elections, may provide an opportunity for movement. ABL continues to work with aligned partners to advocate for the bill and encourages members to support it.
ABL Urges Fed to Lower Interchange Fees on Debit Transactions
In May, ABL submitted a formal comment to the Federal Reserve as it considers a notice of proposed rule making on “Debit Card Interchange Fees and Routing,” which it is bound to do by law, and is appropriate considering fraud losses and prevention.
ABL agreed with the Fed that now is the time for the regulated debit rate to be reduced to reflect issuer costs more accurately. However, ABL believes that the proposed rule — which would reduce the rate from 21 cents a transaction to ~14 cents — does not go far enough. When considering that the average transaction cost was 3.9 cents in 2021, a reduction of greater than a third is warranted.
A 14-cent rate would give banks average profit margins of 270%. That is nine times the 30% average profit margins large banks make on their businesses overall, which is the highest profit margin of any industry in the United States. A white paper called “Considerations for the Federal Reserve Board’s Proposed Rule for Debit Interchange” laid out: “One scenario that would represent a significant improvement over the current proposal would be to implement a 6-cent base rate.”
With banks’ costs steadily falling and the same rate remaining in place since 2011, banks have reaped the profits, while debit card swipe fees cost merchants and their customers $36.3 billion in 2023, according to the Nilson Report. Credit and debit card swipe fees together totaled a record $172.05 billion in 2023 and have more than doubled over the past decade. The fees are most merchants’ highest operating cost after labor, driving up consumer prices by over $1,100 a year for the average family.
ABL urges the board to adopt a final rule that uses the proper methodology to reduce the regulated debit rate to a level that is truly “reasonable and proportional,” eliminate the outdated fraud loss component and resist the urge to increase fraud-prevention adjustment rates.
CHEERS Bill Gains Cosponsors
ABL is pushing for more members of Congress to cosponsor the bipartisan Creating Hospitality Economic Enhancement for Restaurants and Servers (CHEERS) Act. The bill would empower restaurants, retailers, and entertainment venues of all sizes by expanding the Section 179D deduction for qualifying investments in energy-efficient systems on commercial premises to apply to all new keg and tap properties. To date, the bill has added 14 cosponsors and ABL urges all of its members to encourage their members of Congress to support the bill.
Register for the 2024 ABL Annual Meeting
Registration is open for the 2024 ABL Annual Meeting at the San Antonio Marriott Riverwalk in San Antonio, Texas, from July 27 to 29. In addition to ABL events and hospitality, attendees are invited to the Texas Package Stores Association (TPSA) Trade Show and other hospitality events that are taking place as part of the 77th Annual TPSA Convention & Trade Show.
The ABL Annual Meeting will continue to focus on trends in alcohol policy and regulation, as well as developments in the alcohol marketplace. Sessions will include:
• Covering the Industry: News in the Beverage Alcohol Business
• Navigating the Hemp-Infused THC Landscape: The Policies, Regulation and Market Dynamics
• The Beverage Alcohol Industry Today: The Trends, Insights and Future Outlook
• Beer and Beverage Alcohol Policy in Washington, D.C.: The Current Landscape and Key Industry Challenges
• Collaboration Across the Three-Tier System: Strategies for Success in the Beverage Alcohol Industry
With the ABL Annual Meeting taking place steps from the San Antonio Marriott Riverwalk, registrants will have the opportunity to immerse themselves in San Antonio while enjoying the program’s hospitality events. TLW
ABL is the voice of America’s beer, wine and spirits retailers in Washington, D.C. ABL represents the TLW and its many members, as well as thousands of other on- and off-premise retailers of beverage alcohol across the United States.
LEGISLATIVE NOTES
2024 ELECTION FILINGS
BY SCOTT STENGER, STENGER GOVERNMENT RELATIONS
The2024 election cycle is in full swing. The state legislative races will be contested under new legislative maps, resulting in more partisan primaries. The primary election is August 13 and the general election is November 5.
The TLW Legislative Committee will recommend endorsements in most races and provide members with a list of TLW-endorsed candidates prior to the primary. The 2024 election will have one of the largest legislative turnovers in state history and the TLW must be engaged in all races to make certain to support candidates who support us. This list is preliminary; the Wisconsin Elections Commission is still working to determine all the filings. Candidates may also file challenges, so the ballot determinations are not final. Bold/ red names are incumbents.
CONGRESSIONAL CANDIDATES
U.S. Senate
Tammy Baldwin (D), Eric Hovde (R), Rejani Raveendran (R), Charles E. Barman (R), Thomas Leager (O/I), Phil Anderson (O/I)
Congressional District 1
Peter Barca (D), Bryan Steil (R), Chester Todd Jr. (O/I)
Congressional District 2
Mark Pocan (D), Erik Olsen (R), Charity Barry (R)
Congressional District 3
Katrina Shankland (D), Rebecca Cooke (D), Eric Wilson (D), Derrick Van Orden (R)
Congressional District 4
Gwen S . Moore (D), Tim Rogers (R), Robert R. Raymond (O/I)
Congressional District 5
Ben Steinhoff (D), Scott Fitzgerald (R)
Congressional District 6
John Zarbano (D), Glenn Grothman (R)
Congressional District 7
Kyle Kilbourn (D), Tom Tiffany (R)
Congressional District 8
Kristin Lyerly (D), Andre Jacque (R), Roger Roth (R), Tony Wied (R)
WISCONSIN STATE SENATE
Senate District 2
Kelly Peterson (D), Eric Wimberger (R)
Senate District 4
LaKeshia N. Myers (D), Dora Drake (D)
Senate District 6
LaTonya Johnson (D)
Senate District 8
Jodi Habush Sinykin (D), Duey Stroebel (R)
Senate District 10
Paul Hambleton (D), Rob Stafsholt (R)
Senate District 12
Andi Rich (D), Mary Felzkowski (R)
Senate District 14
Sarah Keyeski (D), Joan A Ballweg (R)
Senate District 16
Jimmy Anderson (D), Melissa Ratcliff (D), Samba Baldeh (D)
Senate District 18
Kristin Alfheim (D), Blong Yang (R), Anthony Wayne Phillips (R)
Senate District 20
Michael Rapp (D), Daniel Feyen (R),
Timothy Ramthun (R)
Senate District 22
Robert W Wirch (D)
Senate District 24
Collin McNamara (D), Patrick Testin (R)
Senate District 26
Kelda Helen Roys (D)
Senate District 28
Megan Lach (D), Julian Bradley (R)
Senate District 30
Jamie Wall (D), Jim Rafter (R)
Senate District 32
Brad Pfaff (D), Stacey Klein (R)
Wisconsin State Assembly
Assembly District 1
Renee Paplham (D), Joel Kitchens (R), Milt Swagel (R)
Assembly District 2
Alicia Saunders (D), Shae Sortwell (R)
Assembly District 3
Jason Schmitz (D), Ron Tusler (R)
Assembly District 4
Jane Benson (D), Alexia Unertl (D), David Steffen (R), Darwin Behnke (R)
Assembly District 5
Greg Sampson (D), Joy Goeben (R)
Assembly District 6
Shirley Hinze (D), Elijah Behnke (R), Peter Schmidt (R)
Assembly District 7
Karen Kirsch (D), Lee Whiting (R)
Assembly District 8
Sylvia Ortiz-Velez (D), Enrique Murguia (D)
Assembly District 9
Deisy España (D), Priscilla A. Prado (D), Ryan Antczak (R)
Assembly District 10
Darrin Madison (D)
Assembly District 11
Sequanna Taylor (D), Amillia Heredia (D)
Assembly District 12
Brandon Willford (D), Russell Antonio Goodwin Sr. (D), Katrina Blossom Morrison (D), Deanna Alexander (O/I)
Assembly District 13
Robyn Vining (D), Tom Michalski (R), Patti Granger (R)
Assembly District 14
Brady Coulthard (D), Nathan R. Kieso (D), Angelito Tenorio (D), Jim Engstrand (R), Steven Shevey (O/I)
Assembly District 15
Sarah Harrison (D), Adam Neylon (R)
Assembly District 16
Kalan Haywood (D)
Assembly District 17
Supreme Moore Omokunde (D)
Assembly District 18
Angela Kennedy (D), Margaret Arney (D), Kevin Anderson (R)
Assembly District 19
Ryan Clancy (D), Jarrod Anderson (D)
Assembly District 20
Christine M Sinicki (D), Mike Moeller (R)
Assembly District 21
David L. Marstellar Jr. (D), Jessie Rodriguez (R)
Assembly District 22
Dana Glasstein (D), Paul Melotik (R)
Assembly District 23
Deb Andraca (D), Laurie O’Brien Wolf (R)
Assembly District 24
William Walter (D), Dan Knodl (R), Janel Brandtjen (R)
Assembly District 25
Stephen R. Welch (D), Paul Tittl (R), Dave Wage (R)
Assembly District 26
Joe Sheehan (D), Amy Binsfeld (R)
Assembly District 27
Kay Ladson (D), Lindee Rae Brill (R), Brian Hilbelink (R)
Assembly District 28
Danielle Johnson (D), Rob Kreibrich (R), Brady Penfield (R)
Assembly District 29
Terry Schoonover (D),
Treig E. Pronschinske (R)
Assembly District 30
Alison H. Page (D), Shannon Zimmerman (R)
Assembly District 31
John H. Henderson (D), Tyler August (R)
Assembly District 32
Michael Dhindsa (D), Amanda Nedweski (R)
Assembly District 33
Alan Kupsik (D), Robin J. Vos (R), Andrew Cegielski (R), Kelly Clark (O/I)
Assembly District 34
Dennis Nitzel Sr. (D), Rob Swearingen (R)
Assembly District 35
Elizabeth McCrank (D), Calvin Callahan (R), Todd Mayr (R)
Assembly District 36
Ben Murray (D), Jeffrey Mursau (R)
Assembly District 37
LaToya Bates (D), Mark L. Born (R), Steve Rydzewski (R)
Assembly District 38
Izzy Hassey Nevarez (D), William Penterman (R)
Assembly District 39
Chris Gordon (D), Alex Dallman (R)
Assembly District 40
Kyle Kunicki (D), Brad Cook (D), Karen DeSanto (D), Jerry Helmer (R)
Assembly District 41
Julia Henley (D), Tony Kurtz (R)
Assembly District 42
Maureen McCarville (D), Rebecca Witherspoon (R)
Assembly District 43
Brienne Brown (D), Dylan Kurtz (R), Scott L. Johnson (R)
Assembly District 44
Ann Roe (D), Cathy Myers (D), Bruce Danielson (R)
Assembly District 45
Clinton Anderson (D)
Assembly District 46
Joan Fitzgerald (D), Jenifer Quimby (R)
Assembly District 47
Joe Maldonado (D), Randy Udell (D)
Assembly District 48
Bill Connors (D), Andrew Hysell (D), Goodwill Chekwube Obieze (D), Avery K. Renk (D), Rick E. Rose (D), Lisa Rubrich (R)
Assembly District 49
Scott A. Walker (D), Travis Tranel (R)
Assembly District 50
Jenna Jacobson (D), Rich Johnson (R)
Assembly District 51
Elizabeth Grabe (D), Todd Novak (R)
Assembly District 52
Lee Snodgrass (D), Chad Cooke (R)
Assembly District 53
Duane J. Shukoski (D), Dean R. Kaufert (R)
Assembly District 54
Lori Palmeri (D), Tim Paterson (R)
Assembly District 55
Kyle Kehoe (D), Michael Schraa (R), Nate Gustafson (R)
Assembly District 56
Emily Tseffos (D), Dave Murphy (R)
Assembly District 57
Ruth Caves (D), Kevin Petersen (R), Duane Wilson (R), Dylan Testin (O/I)
Assembly District 58
Deb Anderson (D), Rick Gundrum (R)
Assembly District 59
Jack Holzman (D), Robert Brooks (R)
Assembly District 60
Joe Lavrenz (D), Jerry O’Connor (R)
Assembly District 61
LuAnn Bird (D), Martin Tontoe Gomez (R), Bob Donovan (R)
Assembly District 62
Angelina M. Cruz (D)
Assembly District 63
Robert Wittke (R)
Assembly District 64
Tip McGuire (D), Ed Hibsch (R)
Assembly District 65
Kyle Flood (D), Ben DeSmidt (D), Brian Gonzales (R)
Assembly District 66
Greta Neubauer (D), David DeGroot (R)
Assembly District 67
Jeff Foster (D), Jimmy Swenson (R), David Armstrong (R)
Assembly District 68
Richard Pulcher (D), Cliff Taylor (R), Rob Summerfield (R)
Assembly District 69
Roger Halls (D), Karen Hurd (R), Lori J. Voss (R), Joshua Steven Kelley (O/I)
Assembly District 70
David Heffel (D), Remberto Andres Gomez (D), Nancy Lynn VanderMeer (R)
Assembly District 71
Vinnie Miresse (D), Bob Pahmeier (R)
Assembly District 72
Suzanne M. Campbell (D), Scott Krug (R)
Assembly District 73
Angela Stroud (D), John Adams (D), Frank Kostka (R)
Assembly District 74
Jeanne Rand Bruce (D), Chanz J . Green (R), Scott Allen Harbridge (R)
Assembly District 75
Jane Kleiss (D), Neil Kline (R), Duke Tucker (R), Jay Calhoun (R)
Assembly District 76
Francesca Hong (D)
Assembly District 77
Renuka Mayadev (D), Thad Schumacher (D), Chuck Erickson (D)
Assembly District 78
Maia Pearson (D), Shelia Stubbs (D)
Assembly District 79
Lisa Subeck (D)
Assembly District 80
Nasra Wehelie (D), Mike Bare (D), Robert Relph (R)
Assembly District 81
Alex Joers (D)
Assembly District 82
Kevin Reilly (D), Samuel N. D’Amico (D), Scott Allen (R)
Assembly District 83
Jill Schindler (D), Dave Maxey (R)
Assembly District 84
Zach Roper (D), Chuck Wichgers (R)
Assembly District 85
Yee Leng Xiong (D), Patrick Snyder (R)
Assembly District 86
John H. Small (D), Trine Spindler (R), John Spiros (R), Donna M. Rozar (R)
Assembly District 87
William Switalla (D), Brent Jacobson (R), Cory Sillars (R)
Assembly District 88
Christy Welch (D), Benjamin Franklin (R), Phil Collins (R)
Assembly District 89
Ryan Spaude (D), Patrick Buckley (R)
Assembly District 90
Amaad Rivera-Wagner (D), Jessica Henderson (R)
Assembly District 91
Jodi Emerson (D), Michele Magadance Skinner (R)
Assembly District 92
Caden G. Berg (D), Joe Plouff (D), Clint Moses (R)
Assembly District 93
Christian Phelps (D), Nickolas Butler (D), James Rolbiecki (R)
Assembly District 94
Steve Doyle (D), Ryan Huebsch (R)
Assembly District 95
Jill Billings (D), Cedric Schnitzler (R)
Assembly District 96
Steve Campbell (D), Tara Johnson (D), Loren Oldenburg (R)
Assembly District 97
Beth Leonard (D), Cindi Duchow (R)
Assembly District 98
Del A. Schmechel (D), Don Pridemore (R), Jim Piwowarczyk (R)
Assembly District 99
Jeffrey Pfannerstill (R),
Barbara Dittrich (R) TLW
LEAGUE PROFILE
CRAWFORD COUNTY TAVERN LEAGUE
Located along the banks of the Mississippi River in Crawford County, this local Tavern League is doing big work with a small membership. “We have 35 members, and although we are small as far as a league goes, we have about a dozen or so very active members,” says Curt Bender, owner of New Spit and Whistle in Prairie du Chien, and president of the Crawford County Tavern League. “We get things done.”
One thing Bender helps get done is keep league members informed. He actively manages the league’s meeting agendas to ensure they are both interesting and informative. “I try to bring a lot of different people and groups in to make it interesting and get different perspectives,” he says. For instance, in recent months, he’s brought in Rep. Travis Tranel of the 49th Assembly District, the county sheriff and a Wisconsin Department of Revenue representative to talk about the new alcohol laws that went into effect late last year “because we have to keep everyone straight on that.”
The Crawford County Tavern League has also been busy fundraising with a bowling tournament and a golf tournament. Both events help support the league’s SafeRide program.
This league is fortunate to have a group of individuals itching to drive for its SafeRide program. “We have two people who alternate driving every other weekend. We pay a flat rate from 6 p.m. to 2 a.m. and they keep any tips they get. We had a hard time getting drivers for a bit, but now we have people backed up on a list waiting to drive,” says Bender.
Crawford County’s SafeRide program only runs on Fridays and Saturdays. In the winter, the program provides about a dozen rides a weekend and roughly double that in the summer. The league has two vans it uses for the program,
one of which was recently donated by Bob’s Standard, a local towing and auto repair business.
“It’s fancy,” says Bender of the van. “Someone came in to have work done, but didn’t pay for it, so Bob’s donated it. It’s a nice thing to have.”
To support its day-to-day expenses and other charity work, the Crawford County Tavern League hosts a spring golf outing and a Christmas party. The organization recently donated to Wisconsin Badger Camp, which supports individuals with developmental disabilities; Couleecap, which helps people in need with housing, food and transportation; a local youth baseball team; and more.
“We try to donate as much as we can every year, especially if we have a match from the state,” explains Bender. “Whoever comes and asks for money, we try to give it to them.”
To manage all of these activities, the Crawford County Tavern League now has an activities director. “It just got to be too much, so I appointed another person,” says Bender. “That has helped a lot — he’s a real go-getter.”
Bender appreciates the support and information the TLW provides, but he particularly appreciates the recent changes to Chapter 125 through Act 73, including the change in operator’s permits.
“We are a rural community here in Crawford, so it can be hard to get bartenders. But now that bartenders can work all over the state and don’t have to go to a specific city to get a license, it will be easier to get someone to come work, even if it’s just for a limited time or for an event,” says Bender. “The work the Tavern League does for us is very important for the industry here as a whole.” TLW
NATIONAL CERTIFIED FOOD SAFETY MANAGER LICENSE TRAINING CALENDAR
Small Operator Permit
To see details and register online, please visit tlw.org/food-safety-courses. Have questions? Call the TLW Food Safety Hotline at (608) 296-9226.
Date
Location
Site
and Address
Tuesday, July 16 Fond du Lac Radisson Hotel and Conference Center Fond du Lac, 625 W. Rolling Meadows Dr.
Wednesday, July 17
Madison/Cottage Grove Doubledays, 4586 Baxter Rd.
Monday, July 22 Rhinelander Cabaret Cove, 1540 Pueblo Dr.
Tuesday, July 23 Wausau/Weston Dale’s Weston Lanes, 5902 Schofield Ave.
Wednesday, July 24 Kenosha Brat Stop/Parkway Chateau, 12304 75th St.
Wednesday, July 31 Janesville Elks Lodge No. 254, 2100 N. Washington St.
Monday, August 5
Hudson/New Richmond Ready Randy’s Sports Bar & Grill, 1492 131st St.
Monday, August 5 Green Bay Stadium View, 1963 Holmgren Way
Tuesday, August 6 Plover Springville Sports Grill, 1800 Post Rd.
Tuesday, August 6 Eau Claire Elks Lodge No. 402, 3411 Stein Blvd.
Wednesday, August 7 Milwaukee Dugout 54, 5328 W. Bluemound Rd.
Monday, August 12 Wisconsin Dells Holiday Wholesale, 225 Pioneer Dr.
Wednesday, August 14
Wednesday, August 21
Wednesday, August 21
Madison/Cottage Grove Doubledays, 4586 Baxter Rd.
Kenosha Brat Stop/Parkway Chateau, 12304 75th St.
Dodgeville Dodger Bowl Lanes, 314 King St.
Monday, August 26 Wisconsin Rapids Jammers Bar & Grill, 2810 Eagle Rd.
Tuesday, August 27 Antigo Northstar Lanes, 400 Prosser Pl.
Wednesday, September 4 Janesville Elks Lodge No. 254, 2100 N. Washington St.
Wednesday, September 11 Waukesha Sunset Bowl Entertainment Center, 333 W. Sunset Dr.
Monday, September 23 Marshfield Eagles Club No. 624, 1104 S. Oak Ave.
Wednesday, September 25 Madison/Cottage Grove Doubledays, 4586 Baxter Rd.
Monday, September 30 Wisconsin Dells/Baraboo Kalahari Resorts & Conventions, 1305 Kalahari Dr.
Monday, October 7 Hudson/New Richmond Ready Randy’s Sports Bar & Grill, 1492 131st St.
Monday, October 7 Green Bay Stadium View, 1963 Holmgren Way
Tuesday, October 8 Eau Claire Elks Lodge No. 402, 3411 Stein Blvd.
Wednesday, October 9 Kenosha Brat Stop/Parkway Chateau, 12304 75th St.
Monday, October 14 Rhinelander Cabaret Cove, 1540 Pueblo Dr.
Tuesday, October 15 Plover Springville Sports Grill, 1800 Post Rd.
Tuesday, October 15 Oshkosh Fox River Brewing Co., 1501 Arboretum Dr.
Wednesday, October 16 Milwaukee Dugout 54, 5328 W. Bluemound Rd.
Wednesday, October 23
Madison/Cottage Grove Doubledays, 4586 Baxter Rd.
Tuesday, October 29 Two Rivers/Mishicot Good Times Restaurant and Banquet Hall, 16607 County Rd. B
Wednesday, October 30 Kenosha Brat Stop/Parkway Chateau, 12304 75th St.
Wednesday, November 6 Janesville Elks Lodge No. 254, 2100 N. Washington St.
Monday, November 11
Solon Springs St. Croix Inn, 11390 S. Fifth St. E
Wednesday, November 13 Waukesha Sunset Bowl Entertainment Center, 333 W. Sunset Dr.
NEW MEMBERS
As of July 1, 2024
SIX-MONTH TRIAL MEMBERSHIP
The Bald Spot LLC
Camp Douglas
Freddie’s East
Melissa Stein
Kenosha
MULTI-UNIT MEMBERSHIP
Bottoms Up Tavern
Shaun Bowe
Butler
Church and Market Kenosha
Double Vision
Wendy Coey Racine
Fiesta California Bar and Grill
Jose Oswaldo Guzman
Omro
Rippin Lips
Julie Bushweiler Milltown
Route 41 Bar and Grill
Shawn Utphall
Oak Creek
Samantha’s Ring of Fire
Samantha Rezachek Two Rivers
Shotzy’s Country Rock Bar 2
Brandon Balaka West Allis
The Spruce Lodge
Josie Krause Two Rivers
The StilleryGrafton
Shaun Bowe
Grafton
Sugar River Lanes
Marcia Bloxham Belleville
The Thirsty Otter
Shannon Jacob Balsam Lake
The Venue at Union Square
Brennan Seehafer Manitowoc
DISTRICT 1
Kenosha City
Anna’s on the Lake
Anna Pitts Kenosha
Kenosha County
1844 Table & Mash
Michael Carstedt Kenosha
Racine City
Buca’s Bar & Grill
Ronald Kroes Racine
Hansen’s Tap
Thomas Hansen Racine
Racine County
Oak Wine and Spirits
John Palmer Waterford
South Central Attica Bar
Tina Klitzke
Albany
Pecatonia’s
Village Inn
Steve Monson
South Wayne
Twin Grove
Stage Stop
Dennis Zimmerman Monroe
Walworth County
Big Foot Market
Vicki Drake Fontana
Friends
Rick Kluge
Lake Geneva
The Hive Taproom
Reilly Lagerhausen East Troy
DISTRICT 2
Columbia County
Log Tavern
Pizza Company
Eric Meyer
Lodi
Jefferson County
Pour Decisions
Danielle Glazar Watertown
Madison/Dane County
Madison Marriott
West
Jim Strom Middleton
DISTRICT 3
Crawford County
Buckhorn Grill & Pub
Staci Beckmeyer
Prairie du Chien
Dells/Delton Area
Hofbrewzhaus
Chaz Hastings Wisconsin Dells
Grant/Iowa County
The Bat Cave
Bar & Grill
Shawn Underwood
Gotham
Boaz Fun Daze
Jean Nicks
Richland Center
The Neighborhood Slush
Carrie Wunderlin
Cassville
DISTRICT 4
Calumet County
Isaac’s Sports Bar & Grill 2
Isaac Beirne
New Holstein
Fond du Lac County
Auburn Bluffs
Golf Course
Ree Mies
Campbellsport
Luke’s Tap
Brent Lucas
Fond du Lac
Manitowoc County
Annsanity & Son
Austin Stencil
Maribel
The Barn at Vertical Timbers
Cheryl Saunders
Valders
Lumberyard Brewery
and Events
Jason Knuth
Kiel
Oshkosh City/ Winnebago County
Cedar Bar and Grill
Ken Lulloff
Neenah
Sheboygan County
Cozy Bar
Amber Tellez
Plymouth
Fat Cow Pub and Eatery
Theresa Schafer
Sheboygan Falls
Washington County
Covered Bridge Estate
James Quigley
West Bend
West Bend
Country Club
Kayla Panella
West Bend
DISTRICT 5
Adams County
Tipsy Tee Tavern
Melissa Thomas
Adams
Double D’s Bar and Grill
Casandra Burns Arkdale
Langlade County
Drifters Outpost
Lisa Kuenzli Bryant
Marathon County
M & R Station
Rick Gordon Wausau
Marquette County
Emrick Lake
Campground & Resort
Brian Daggett Oxford
Western House
Bar and Grill
Brandon Sosinsky
Markesan
Portage County
The Classroom Bar
Ceola Coverley
Stevens Point
Shawano County
Brickstone Inn
Mot Lacosse
Shawano
Waupaca County
Keglers Bowling Center
Rob Ferg Manawa
Wood County
Foley’s Nita Brew
Kevin Foley
Nekoosa
DISTRICT 6
Brown County
Green Bay Casuals
Soccer Pub
Joe Phillips Sobieski
The OC
Gabriel Gomez
Green Bay
Rookies Bar & Grill
Jack St. Peter Denmark
Door County
AC Tap
Mike Sadler Baileys Harbor
Forest County
Wolf River
Rendezvous
Bruce Decorah
Rhinelander
Kewaunee County
von Stiehl Winery
Anthony Bilwin
Algoma
Marinette County
Caldron Falls Bar
Scott Sawicki
Crivitz
The Country Bar
Dana Devine
Niagara La Cabaña
Mexican Cuisine
Martin Espinosa
Marinette
Oconto County
The Blind Walleye
Christine Chambers
Crivitz
NEW MEMBERS
Outagamie County
Capitol Centre
Sports Bar and Grill
Mike Gonnering
Appleton
Cozumel Bar and Grill
Alejandro Torres Neenah
Frank’s Again Bar and Grill
Brian Olson
Seymour
DISTRICT 7
Barron County
Cousin’s Hideaway
Andy Olsen Haugen
Chippewa County
The Brass Lantern
Pub and Grill
Joshua Thibedeau Chippewa Falls
Elk Point Resort
Sarah Golden Colfax
Horizons Bar and Grill
Brandalee Sikora Chippewa Falls
Schuebels Frog Hop
Tisha Schuebel
Cadot
Clark County
One Shot Bar and Grill
Travis Arndt
Owen
Eau Claire City/County
Eau Claire Golf and Country Club
Roland Green
Altoona
Mega! CO-OPTravel Stop
Don Buck Colby
Nacho’s Grill and Cantina
Ignacio Fuentes
Eau Claire
Jackson County
Black Oak Grill & Saloon
Robert Cobb Holmen
Mr Pita
Sharon Trujillo
Black River Falls
Off Road Bar and Grill
Gary Kaufman Fairchild
Pepin County
Exile Bar
John Skogen
Plum City
Trempealeau/ Buffalo County
Black Oak Grill
& Saloon
Robert Cobb Holmen
Cantina Cruz
Gerardo Cruz Larios
Independence
Dockside
Trempealeau Marina
Steve Miethke
Trempealeau
DISTRICT 8
Ashland/Bayfield County
Roo’s Bar & Grill
Chantel Rouhoff
Cable Greater Northwoods
Little Bohemia
Lodge
Deborah Johns
Manitowish Waters
Lakeland Area
Gresham Lodge
Elana and Paul
Seidler
Arbor Vitae
Musky Shores
Michael Olp
Minocqua
Oneida County
The Willows End
Thor Laibly
Hazelhurst
Rusk County
Backwoods Resort
Bar and Grill
Austin Metcalf
Weyerhaeuser
Sawyer County
Somewhere Else Bar & Grill
Christine Lillie
Hayward
Superior/Douglas County
Wine Seller Winery
Jodi Hansen
Superior
Vilas County
Andy’s Pontoon Saloon
Andy Lichtfuss
Eagle River
The Flame Bar & Grill
Dawn Snippen
Lac du Flambeau
Riverstone Brewing Company
Steve Skotzke
Eagle River
DISTRICT 9
Milwaukee County
Mezcalero
Restaurant and Bar
Benjamin Rosales
Greenfield
Mortimer’s Pub
James Baade
Milwaukee
On Tap
Keanen Kopplin
Milwaukee
Sidetracked
Shawn Utphall
Oak Creek
The Thirsty
Cactus Saloon
Craig Silber
West Allis
Tipsy Turtle Patio and Grill
James Losiniecki Muskego
As of July 1, 2024
GameMaster
Daniel Fifield
2624 S. 162nd St. New Berlin, WI 53151 (262) 439-5105
marketing@gamemasterstore.com gamemasterstore.com
Home Entertainment and Game Products
NEW AFFILIATE MEMBERS
Glasses, Mugs & Steins
Patrick Clark 9240 N. 107th St. Milwaukee, WI 53225 (414) 739-0034
patrick@glassesmugs.com glassesmugs.com
Drinkware and Customized Printed Glassware
INDUSTRY TRENDS
A Craft Martini in a Bottle
XXI Martinis has been shaking up the ready-to-serve cocktail segment ever since it quietly launched its beverage brand with three ready-to-shake premium vodka martini flavors — espresso, chocolate and chocolate peppermint. A craft martini in a bottle that’s easy as shake, pour and sip, each martini is made to be enjoyed on its own at 15% ABV (30 proof), but can also be added to coffee, blended with ice, or served on the rocks or over ice cream.
Created by two friends and martini enthusiasts, XXI Martinis was born when Columbus businessman Shannon Keeran walked into a Las Vegas lounge and sat down at the bar. He couldn’t have predicted that Angelo Bottley, the head bartender, would become his favorite mixologist, his friend and, later, his business partner. What started as a late-night cocktail in Las Vegas turned into an award-winning, innovative product, scooping up a double gold medal and a best of category accolade at this year’s ADI2022 International Spirits Competition.
“From the moment I tasted Angelo’s espresso martini, I knew I had to bottle it,” says Keeran, co-founder of XXI Martinis. “We launched in Ohio earlier this year and are blown away by the interest in and response to the brand.”
New Blended Bourbon Whiskey Finished in Chardonnay Casks
Ghostwood Distilling Co. recently released its Blended Bourbon Whiskey Finished in Chardonnay Casks. It was among the company’s three award-winners, receiving a silver medal, at the 2024 San Francisco World Spirits Competition. The new spirit is Ghostwood’s first cask-finished whiskey. The Chardonnay casks used for finishing provide a blend of citrus and oak that complements the rich flavors of the company’s Premium 4-Grain Blended Bourbon Whiskey.
Lucas Perks, the founder and owner of Ghostwood Distilling, admired how sherry cask finishing has been used to add
depth and complexity to scotch. In line with his philosophy of innovation in whiskey production, he sought to create a similar experience by using Chardonnay casks to finish Ghostwood Blended Bourbon Whiskey. He selected casks from a Napa Valley vineyard where he has a personal connection. Its award-winning Chardonnay, he believed, would enhance the flavor profile of his Blended Bourbon Whiskey by infusing it with fruity and dry notes, resulting in a product that stands out in the whiskey market.
At 90 proof/45% alcohol by volume, Ghostwood’s Blended Bourbon Whiskey Finished in Chardonnay Casks has a gold amber color, a fruity aroma with hints of oak and spice, and oak and tannin flavors complemented by almond, warm spices and a buttery note. The finish is characterized by warm spices with a dry and smooth aftertaste.
Meet the Dirty Monte
You’ve heard of a dirty martini — now meet the Dirty Monte. In Venice, it is traditional to garnish a spritz with an olive, along with an orange slice. But here, you add half an ounce of olive brine right into the drink itself. The recipe is from “Every Cocktail Has a Twist: Master 25 Classic Drinks and Craft More Than 200 Variations” by Carey Jones and John McCarthy. Amaro Montenegro’s herbal side shines with the salinity of the brine. Use Spanish martini olives marinated in vermouth if you can find them.
Ingredients
• 3 ounces of sparkling wine
• 1½ ounces of Amaro Montenegro
• ½ ounce of green olive brine
• 1 ounce of club soda
• 1 orange slice for garnish
• 1 green olive for garnish
Directions
In a large wine glass filled halfway with ice, combine all the ingredients, adding the club soda last. Stir gently and briefly. Garnish with a thin, half-moon slice of orange and an olive.
Is Gen Z Changing Cocktail Culture?
The emergence of Generation Z into the alcohol market is helping to fuel the ongoing rise in the popularity of cocktails, in both traditionally hand-mixed as well as ready-to-drink (RTD) forms. However, cocktail culture risks stagnation, according to data and analytics company GlobalData, in its new report, “Industry Insights: Cocktail Culture.”
Gen Z is inclined toward quality over quantity, thereby shaping the evolving landscape of cocktail consumption, says the company, and demanding innovation and relevance in their drinking experiences.
INDUSTRY TRENDS
A generational effect is seen in how consumers described their spending on pubs, clubs or bars, according to the GlobalData 2023 Q4 Consumer Survey – Global (published in 2023 with a sample size of 21,291). Gen Z is above average by generation in terms of reporting high spend. This is despite the widely accepted view that Zoomers are more ambivalent to alcohol than their predecessors. The data reinforces the idea of Zoomers as a key generation for “less, but better” consumption.
“Cocktail culture is a historic trend that has undergone several movements over its more than 200 years of history. In 2024, it has been influenced by relatively recent developments — the craft alcohol craze, home-based indulgence and entertaining during the COVID-19 pandemic, increased RTD product diversity and sophistication, and the emergence of a more experiential, quality-not-quantity-focused Gen Z,” says Richard Parker, a principal consumer analyst at GlobalData.
“The nature of Gen Z, as the heir to Millennials’ role as the defining consumer generation in the 2020s-2030s, is key in guiding the demand space evolution for alcoholic beverages.”
“The old favorites of the cocktail market remain relevant to a large degree, but they are familiar and not exciting to younger generations looking for relevance to their preferences and need for experiential challenges. Cocktail culture has a reactionary element to it, recycling trends from the past, which might appeal to retro connoisseurs and older consumers, but threatens the ability to keep the segment vital for newer consumers,” notes Parker.
Pickle Brine Margarita Is the Real Dill
In a signature margarita recipe, Bubbie substitutes agave nectar with its Bread & Butter brine. The tart and subtle sweetness of this family recipe pairs perfectly and makes for a fresh twist on a classic margarita. The fermented and pickled brines can become complex ingredient substitutes for any recipe that calls for vinegar or a syrupy sweetener,” says Matt Reynold, a brand manager at Fermented Food Holdings (the parent company of Bubbies Fine Foods). Warning: This recipe serves one.
Ingredients
• 3 ounces of tequila
• 6 ounces of Bubbies Bread & Butter Chips brine
• 3 ounces of lime juice
• 1 cup of ice
• Salt (to rim the glass)
Directions
Mix the tequila, lime juice and pickle brine together in a blender with 1 cup of ice. Salt the rim of the margarita glass, and garnish with a lime, or a bread and butter chip.
A Carnival in a Bottle
Inspired by the joy of Brazil, Penelope Rio Bourbon delights the senses with a double cask finish of American honey and Amburana, a Brazilian hardwood. The two finishes combine to deliver a rich, sweet experience. “Our latest Rio release is a party in a bottle — the finishes complement each other so well, resulting in a fun and surprising mix of flavors,” says Michael Paladini, founder of Penelope Bourbon. “This year’s release delivers a dessert sweetness combined with a nice baking spice on the finish.”
The bourbon features an aroma of sweet honey coupled with notes of cinnamon rolls; a rich body with notes of gingerbread, honey, nectar and baking spice; and a savory finish highlighted by subtle notes of honey and spice. Bottled at 98 proof, Rio’s blended four-grain mash bill consists of 74% corn, 16% wheat, 7% rye and 3% malted barley. This year’s installment is limited to 5,000 cases.
Founded in 2018, Penelope Bourbon has been one of the country’s fastest-growing whiskey brands. The line boasts a series of straight bourbon and rye whiskey expressions that are all uniquely blended and finished. Smooth and flavorful, Penelope is perfect whether sipping neat or mixing in a cocktail. TLW
SOCIETY INSURANCE
As a bar or restaurant owner, you know that your night isn’t over when the last customer leaves. To expedite the process of wrapping up for the night, restaurant and bar owners can turn to a closing checklist that outlines tasks to be completed by front-of-house staff, back-of-house staff and management.
Items on a closing checklist might include, but are not limited to:
Tasks for Front-of-House Staff
• Make sure all servers have closed their tables properly and have cashed out for the night.
• Take out the trash and secure the garbage or dumpster area.
• Polish all glassware and roll the silverware for the next day.
Tasks for Back-of-House Staff
• Clean and sanitize food preparation areas and work surfaces.
• Take inventory and report low-stock items.
• Update food labels.
Tasks for Managers
• Reconcile or balance the cash registers.
• Properly secure all cash in a drop safe.
• Take notes on the night’s operations.
• Set the building alarms and lock the doors.
Benefits of a Closing Checklist
Some of the main benefits of a thorough and consistent closing checklist include:
• Enhanced restaurant safety.
• Energy savings.
• Improved organization.
• Smoother business operations.
• Reduced business risk.
To learn more about how Society Insurance can help your business, contact your local agent today.
This information is provided as a convenience and is for informational purposes only. It does not constitute legal or professional advice. It is provided to assist you in recognizing potential unsafe work problems or conditions, and not to establish compliance with any law, rule or regulation.
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