April 2017 Bar Business

Page 1

April 2017





Beer Trends

Seasonal Cocktails Usher in warm weather with springtime sippers

Hungry For Profits A bar’s business model takes a bite out of Charleston

How TO:

Choose the best furniture

Successful Setup

The right equipment for efficient operation


Extreme Hospitality Training

NRA/BAR To Meet Jon In Person

Hospitality Consulting Services Work Directly with

Jon Taffer and his team

We Consult To: • • • •

Chain Restaurants & Franchises Casino Properties Multi-Unit Operations Large Independent Operations


VISIT OUR WEBSITE TODAY to receive your complimentary copy


How Tos


A Front-Row Seat to Furnishing


Q&A Raises ROI


Three Categories of Intellectual Property

Take a seat and learn what you need to consider when choosing furniture.


How much money can you make on trivia night? A: More than you may think.

Advice on how to grow your business and protect your IP.


Tuning Up: Perfect Your Outdoor Sound

Choosing the right sound system for your establishment all year round.



From the Editor


On Tap

A letter from our Editor Ashley Bray. Industry news and announcements.




Behind the Bar




Important dates for the month. In-depth analysis of beer, wine, and spirits. Featured product releases.


Seth Freidus – Cambridge, Massachusett’s Alden & Harlow.

Cover STory Bar Tour

A look at the divine dishes and cocktails of Charleston, South Carolina’s 5Church.




Seasonal Cocktails: A Very “Buzzy” Spring

A collection of recipes to help you usher in the warmer weather.


Setting Up for Success

The right equipment and setup makes for efficient bar operation. Cover photo: 5Church Group. Contents photo: Shutterstock/Sea Wave

barbizmag.com 1 Bar Business Magazine

March 2017 www.barbizmag.com April 2017 Bar Business Magazine 1



April 2017

where are you looking forward to having a cocktail in the sun?

Vol. 10

No. 4

Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004

subscription department 800-895-4389

executive offices President Arthur J. McGinnis, Jr. Publisher Art Sutley 212-620-7247 asutley@sbpub.com


Editor Ashley Bray 212-620-7220 abray@sbpub.com

“My favorite place to have a cocktail in the sun is at Duke’s Waikiki on Waikiki beach.”

Contributing Writers David Albert, Emily Eckart, Jeremy LeBlanc, Andria Park


Creative Director Wendy Williams “I would have to say Ocean Beach in Fire Island. The town has a number of good bars to go to, and the Island has a very relaxed feeling to it. It is easy to unwind and forget about the mainland once you’re on Fire Island. ”

Art Director Nicole Cassano Graphic Designer Aleza Leinwand


Corporate Production Director Mary Conyers mconyers@sbpub.com Digital Ad Operations Associate Kevin Fuhrmann


Circulation Director Maureen Cooney mcooney@sbpub.com

advertising sales Art Sutley 212-620-7247 asutley@sbpub.com

“Yes, spring has sprung, and my cocktail in the sun will be from a rooftop in Manhattan.”

Bar Business Magazine (Print ISSN 1944-7531, Digital ISSN 2161-5071) (USPS#000-342) is published February, April, June, August, October, and December. January, March, May, July, September, and November will only be offered in a digital format at no charge by Simmons-Boardman Publ. Corp, 55 Broad St. 26th Floor, New York, NY 10004. Printed in the U.S.A. Periodicals postage paid at New York, NY and Additional mailing offices. Pricing, Qualified U.S. Bar Owners may request a free subscription. Non-qualified subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US $75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print & Digital Versions: 1 year US $68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 ea. Subscriptions must be paid for in U.S. funds only. COPYRIGHT © Simmons-Boardman Publishing Corporation 2017. All rights reserved. Contents may not be reproduced without permission. For reprint information contact: Art Sutley, Phone (212) 620-7247, or asutley@ sbpub.com. For Subscriptions, & address changes, Please call (800) 895-4389, (402) 346-4740, Fax (402) 346-3670, e-mail barbusiness@omeda.com or write to: Bar Business Magazine, SimmonsBoardman Publ. Corp, PO Box 3135, Northbrook, IL 60062-3135. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 3135, Northbrook, IL 60062-3135. Instructional information in this magazine should only be performed by skilled craftspeople with the proper equipment. The publisher and authors of information provided herein advise all readers to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein.


Bar Business Magazine

April 2017 barbizmag.com

JEVO ™ does all the work to make hundreds of gelatin shots in minutes.

The great customer experience, the high profit margin, these are reasons why we love gelatin shots. But making them is a hassle. Jevo is fully automated and makes hundreds of shots in minutes, turning gelatin shots into a steady source of fast, hassle-free incremental revenue for your bar. Jevo also promotes at the point of decision and tracks usage. Then, it smartly ships you more flavor pod supplies right when you need them. Basically, Jevo is everything you could want from a profit center.


from the editor

From The Editor

Helping people is my biggest motivation.

- Jon Taffer


Bar Business Magazine


he Nightclub & Bar Show returned to the Las Vegas Convention Center at the end of March, and it was my first industry show since becoming editor. I’ve always liked tradeshows because they offer a hands-on glimpse into an industry you can’t get anywhere else. And this show was no different (although there was a bit more alcohol than I’m accustomed to!). I met exhibitors offering everything from furniture to games to drinkware to even custom ice makers. There’s no shortage of innovation in our industry, and if you have a problem at your bar, chances are there’s a company out there with the solution. Nightclub & Bar launched a big solution on the POS side of things as Bar Rescue’s Jon Taffer & Harbortouch announced a partnership. Taffer has officially endorsed the company’s touchscreen POS systems and will collaborate with Harbortouch to develop the industry’s first “smart” POS system. The collaboration will enable Harbortouch to integrate powerful revenue-generating tools based on Taffer’s extensive industry experience into the company’s Elite POS systems. (Note: Check out a full write-up on the new smart POS in our May issue.) The new Food & Beverage Innovation Center also caused a big stir on the show floor. Hosted by renowned Chef Brian Duffy, the center was a dedicated area of food, food service equipment, and wine suppliers with access to expert demonstrations, tastings, and chef meet and greets. On-premise owners, operators, and chefs were able to explore and find

new enhancements to add to their bar menu with food, beverage, and pairing offerings. A number of chefs participated in the demonstrations, bringing 150-plus years of combined experience in the restaurant and hospitality industry. At the F&B Innovation Center, Chef Duffy stressed the importance of “pulling the box cutters out of your chef’s hands” and “letting them use their knives again.” The focus was on bringing back highquality food letting chefs be creative. Other events on the show floor included the Shake It Up Classic & Flair Competition, which featured 20 of the top bartenders from around the country competing for their chance to represent the United States at the World Cocktail Competition. The Nightclub & Bar Pitch Tank allowed vendors to present their products or services to a panel of sharks to gain valuable feedback and a potential investment from one of the judges. And for the first time ever, the expo floor closed with an Exhibitor Awards ceremony, where hundreds of vendors competed for prizes in a variety of categories. Be sure to mark your calendar for 2018’s show March 26-28 at the Las Vegas Convention Center.

Ashley bray, Editor

April 2017 barbizmag.com

As demonstrated at the Nightclub and Bar Show in booth 710 by Tobin Ellis.

Imagine bar equipment conceived by a renowned bartender, and built by Perlick Perlick’s new Tobin Ellis Signature Cocktail Station is a breakthrough achievement in underbar design resulting from an ambitious collaboration between 6-time national bartending champion and celebrated bar designer, Tobin Ellis and the award-winning engineering team at Perlick.

“Together, we’ve built a cocktail station that’s perfect for everything from craft cocktail bars to high-volume nightclubs and 5-star/5-diamond hotel environments. It’s the tricked-out station every serious bartender has dreamt about and every savvy operator has hoped for.”

Tobin Ellis

Exclusively from Perlick Contact Perlick today to learn more! perlick.com • 800.558.5592

From ON TAP The Editor

ON TAP The app VENUE is currently raising capital on Growth Fountain.


Raise Capital and Brand Ambassadors

magine assembling a team of brand ambassadors who will promote your bar to anyone who will listen. It can now be a reality thanks to Growth Fountain. Launched in February, Growth Fountain is an online platform that gives small businesses the opportunity to raise capital through a network of investors. Ken Staut is the brains behind the operation and got the idea to launch the platform back in the summer of 2013 after reading the Jumpstart Our Business Startups (JOBS) Act. The Act is a law intended to encourage funding of United States small businesses by easing various securities regulations—namely, that you have to meet certain wealth or income thresholds to invest. With this legislation, anyone can now invest in a small business. Businesses can take advantage of Growth Fountain to raise capital for new products, projects, etc. Businesses set a minimum and maximum goal, and if they don’t reach their minimum, they don’t receive the money raised. If they are successful, they receive the funds 6

Bar Business Magazine

with Growth Fountain taking a 6% success fee. No fees are charged if the business doesn’t meet its minimum goal. Growth Fountain has aimed to make the process as easy as possible by offering

Growth Fountain levels the playing field.

a variety of tools on its website, including a valuation calculator to help businesses assess what they’re worth, and a capital raise calculator to determine how much they need to fundraise to achieve their goal. Growth Fountain also handles all legal documents so the business can focus on getting their story out to investors.

So how can bars, restaurants, and nightclubs benefit from this tool? The monetary windfalls are obvious, but you can also turn your investors into brand ambassadors who become part owners in your bar, and as a result, have a close relationship with your establishment that leads them to champion it. Liam Hayden, Founder/CEO of the app VENUE, is currently using Growth Fountain to raise capital for his mobile app VENUE, which simplifies party booking. Hayden saw that the current system for booking small to mid-sized parties, which he says can be up to 30% of a bar’s growth sales, was broken. With VENUE, users input a variety of data points about their party, and venues respond with offers to host. Venues must respond and the user must confirm the party all within one hour. VENUE takes a 7-10% cut from all booked parties. Hayden hopes to launch the app this summer. growthfountain.com growthfountain.com/51

April 2017 barbizmag.com



The season never ends with DIRECTV.

Make your place the Sports Headquarters with the ultimate TV experience. Get COMMERCIAL XTRA™ PACK, which includes ESPN, ESPN2, ESPNEWS, FOX Sports 1, FOX Sports 2 and more, starting at $60.99/mo.! Price is for 12 months with 24-mo. agmt and Auto Bill Pay req’d. Add’l fees apply. New approved commercial customers only. Credit card req’d (except MA & PA). Prorated Early Cancellation Fee (up to $960) applies. Pricing based on Estimated Viewing Occupancy (EVO) for select packages.

Whatever your sport, DIRECTV has you covered with add-on options like:

Call us now at 1.855.714.7210 to order! BASE PACKAGE OFFERS: Ends 5/20/17. New customers who subscribe to BUSINESS SELECT PACK or above with 24-mo. agreement and enroll in Auto Bill Pay will receive bill credit for 12 mos. starting in the second mo. After the promotional period (12 mos.) ends, then-prevailing rate for base package applies (currently: $61.99/ mo. for BUSINESS SELECT PACK; $102.99/mo. for COMMERCIAL ENTERTAINMENT PACK; $151.49/mo. for COMMERCIAL XTRA PACK), unless canceled or changed by customer prior to end of the promotional period. ABP OFFER: New customers who subscribe to BUSINESS SELECT PACK or above with 24-mo. agmt and enroll in Auto Bill Pay will receive $5/mo. bill credit for 24 mos. starting in the 2nd mo. After 24 mos. the credit will end and services will automatically continue at the then-prevailing rate. $15 OFF/MO. FOR 24 MOS. OFFER: New customers only. Requires Auto Bill Pay and activation of COMMERCIAL XTRA PACK with a 24-month agreement. DIRECTV will credit the new customer’s account $15/mo. for 24 mos. starting in the second mo. In the 25th mo., the $15/mo. credit will cease and DIRECTV services will automatically continue at the then-prevailing rate. SONICTAP MUSIC CHANNELS OFFER: After 3 mos., then-prevailing rate for SonicTap Music Channels (currently $37.99/mo.) applies unless canceled or changed by customer prior to end of the promotional period. 2017 NFL SUNDAY TICKET EARLY BIRD OFFER: In order to receive NFL SUNDAY TICKET, customers must subscribe to a commercial base programming package with a 24-month agreement. Customers must order by 5/6/17 and activate by 6/6/17 to be eligible for the Early Bird 5-Pay or 1-Pay option. 2017 NFL SUNDAY TICKET price based on Fire Code Occupancy (FCO). The remaining balance of NFL SUNDAY TICKET will be charged to customer’s account in the event of early disconnect. NFL SUNDAY TICKET consists of all out-of-market NFL games (based on customer’s service address) broadcast on FOX and CBS. Other conditions apply. LIMIT ONE NFL SUNDAY TICKET OFFER PER ACCOUNT. Offer void where prohibited or restricted. NFL SUNDAY TICKET subscription will automatically continue in 2018 and each season thereafter at a special renewal rate unless customer calls 1-866-945-9940 to cancel prior to start of season. Subscription cannot be canceled (in part or in whole) after the start of the season and subscription fee cannot be refunded. Commercial locations require an appropriate licensee agreement. NFL, the NFL Shield design and the NFL SUNDAY TICKET name and logo are registered trademarks of the NFL and its affiliates. NFL team names and uniform designs are registered trademarks of the teams indicated. HARDWARE OFFER: Programming agreement, as defined by customer’s commercial programming rate card, required. Offer available to new commercial customers in commercial structures no more than three stories high. No single-family residences allowed. Up to four free HD Receivers per commercial location. Make and model of system at DIRECTV’s sole discretion. Offer void where prohibited or restricted. DIRECTV SERVICE TERMS: Subject to terms of DIRECTV Commercial Customer Agreement. Must maintain a minimum base TV package and Auto Bill Pay at point of sale. Additional Fees and Terms: In certain markets, a Regional Sports fee of up to $12.99/mo. will be assessed with COMMERCIAL XTRA PACK. Receiver fees of $15/mo. apply for each receiver for BUSINESS SELECT PACK, COMMERCIAL ENTERTAINMENT PACK and COMMERCIAL XTRA PACK. $19.95 Handling and Delivery fee may apply. Taxes not included. Programming, pricing, terms and conditions subject to change at any time. INSTALLATION: Standard commercial installation included for BUSINESS SELECT PACK and above customers. Complex/custom installation extra. Applicable use tax adjustment may apply on retail value of installation. Visit directv.com/legal or call for details. To access HD programming, HD equipment required. Number of HD channels based on package selection. All DIRECTV Receivers must be continuously connected to the same land-based phone line or the Internet. MLB: Getty Image. NFL: AP Images. ©2017 AT&T Intellectual Property. All Rights Reserved. AT&T, Globe logo, DIRECTV, and all other DIRECTV marks contained herein are trademarks of AT&T Intellectual Property and/or AT&T affiliated companies. All other marks are the property of their respective owners.

From ON TAP The Editor How To Functional Flair Bartend


Brockmans Gin’s “Brocktail” Contest


rockmans Gin is once again inviting bars from the around the world to enter their Brockmans Gin cocktail as part of a competition to find the best “Brocktail” for World Gin Day, June 10. Entrants should submit a cocktail recipe, image, and name of their Brocktail by tagging @BrockmansGin and hashtagging #Brocktail on Instagram with their entry. The contest opens April 29th and closes at 7:00 pm on June 1st, 2017. Entries must be original recipes and must be from the Instagram account of the bar where the entrant works. Members of the public who are of legal drinking age will be invited to vote for their favorite recipes through an app accessed on Brockmans Facebook page. During the voting period, consumer votes will be fed into a leader board that can be viewed on Facebook and on the Brockmans blog, encouraging friendly competition between the bars. The winner and two runners-up will be announced on World Gin Day. The creator of the winning cocktail and the two other top finalists, based on public votes, will each win a trip for two to Tales of The Cocktail in New Orleans.

earn functional flair bartending to enhance your customers’ drinking experience with cool and fun tricks that entertain, raise your tips, and cut your cocktail creation time in half. Icelandic Reyka Vodka Brand Ambassador Trevor Schneider teaches you how to perform a few stunts. His extensive background in bartending and hospitality includes work at iconic establishments such as GoldBar and Sweetwater Social in New York City. 1. Stir several drinks at once In order to serve your guests quickly and maximize your cocktail output, stir several drinks at once. Use two stirrers in each hand to mix four cocktails at the same time—cutting your cocktail making time in half while impressing customers with your multitasking skills. 2. Shake three shakers at once Save time and impress your guests by creating three cocktails at once. Each shaker can contain the same or different cocktails. Place one hand along the top

and the other on the bottom spanning the three shakers. Shake away! 3. Shake and stir at the same time This skill allows you to create two cocktails at once while showcasing two different skills. Use one hand to shake up one cocktail and the other hand to stir the second for that extra tip. 4. Double bottle pour Put two bottles in between your fingers on one hand and start pouring. This requires you to swiftly flip the bottle without spillage and to pour the right amount of the spirit in each cup without measuring. 5. Bar Ballet Working together in creating your cocktails will prevent spillage, run-ins, and up the entertainment value. –Reyka Vodka Brand Ambassador Trevor Schneider



What’s Trending On BARBIZMAG.COM/ONTAP Our New Website

Ketel One & Arnold palmer

Cherry heering’s classes

Jon Taffer & Harbortouch

A New look for shock top

Touchtunes & Upshow

Check out our all-new site with easier navigation, new content, and more.

Jon Taffer is partnering with POS systems supplier Harbortouch. 8

Bar Business Magazine

Ketel One Vodka launches an “Arnold Palmer Collector’s Edition” bottle.

Shock Top rolls out its first major brand refresh in its history.

Cherry Heering serves up a unique educational workshop & masterclass.

New TouchTunesTV Powered by UPshow, offers value for venues.

April 2017 barbizmag.com


Happenings 4

May 4 Star Wars Day

May the fourth be with you. Honor the legendary films with a selection of drinks that is out of this world. A BB8 Bellini, anyone?

May 2017

May 25 National Wine Day Whether it’s red, white, or rosé, keep the glasses coming on this day.

Cue up your favorite tequila cocktails for this annual celebration of Mexico.


May 29 Memorial Day It’s the unofficial start of summer! Celebrate with some light and fruity cocktails that are an ode to the season of fun in the sun.

May 7 National Cosmopolitan Day Try some twists on an old favorite today. Maybe add some fruit infusions, like Pomegranate, as a nod to the spring weather.


Bar Business Magazine

April 2017 barbizmag.com

All Photos: Shutterstock.com

May 5 Cinco de Mayo


20 May 20 World Whisky Day World Whisky Day invites everyone to try a dram and celebrate the water of life. Why not invite your patrons to do the same?

Upcoming EVENTS

May New England Cocktail Conference

May 7, 2016 Lincoln, RI (Twin River Casino) newenglandcocktailconference.com

The Manhattan Cocktail Classic May 11-17, 2017 New York City, NY


May 21 National Waiters and Waitresses Day

National Restaurant Association/BAR Show May 20-23, 2017 Chicago, IL

An establishment is only as good as its staff, so raise a glass (or two) to your employees today.


July May 14 Mother’s Day


Be sure to pair your brunch menus with some champagne cocktails we can use to toast Mom.

Texas Restaurant Association Marketplace July 9-10, 2017 Dallas, TX


Tales of the Cocktail July 18 -23, 2017 New Orleans, LA


August May 13 World Cocktail Day Assemble a menu of your favorite libations. May we suggest a nod to the classics?



The Texas Bar & Nightclub Alliance Show August 14, 2017 San Antonio, TX


April 2017

Bar Business Magazine


Examining the way on-premise beer trends have changed. BY Ashley Bray


Bar Business Magazine

Let’s talk

beer T

he world of on-premise beer drinking has shifted, and even the definition of “on-premise” has changed. “Where we drink and how we drink today is different,” says Lester Jones, National Beer Wholesalers Association (NBWA) Chief Economist. “We have things like taprooms and brewpubs and outdoor beer festivals and so many different places that people can drink beer outside of the home.” This proliferation of places to grab a cold one comes as the general public prefers to drink at home. According to Jones, on-premise sales only make up 20% of the total beer business.

“On-premise trends continue to lag overall alcoholic beverage trends,” says Nuno Teles, chief marketing officer at Heineken USA. “As such, driving foot traffic will be one of the biggest challenges for the on-premise in 2017. “Owners and operators will need to raise their game to meet the needs of an increasingly discerning consumer with an expanding drinks repertoire.” Jones agrees and says independent bar retailers who work with independent distributors linked up to many suppliers are in a unique position to offer a wide range of choices. “Whereas a manufacturer who works toward a local taproom, which is basically a tied house,

April 2017 barbizmag.com

Photo: Shutterstock/Joshua Resnick.

Behind The Bar: Beer

Photo: Heineken USA.

Behind The Bar: Beer will only have one choice,” he says. The other side of the argument is that brewpubs and taprooms offer a fresher product and a unique, behindthe-scenes look at the process. “I understand the idea of experiencing the local manufacturing scene, the brewing scene, seeing where it’s made, the freshness, and all that, but we have a very efficient distribution system that gets product from suppliers through distribution to retailers to their consumer, very quickly,” says Jones. “The idea of beer being one week old versus one day old is probably a moot point for most consumers.” In addition, products have now come to market that offer a fresher pour. Take Heineken’s BrewLock. The system offers easier installation and breweryquality taste. Freshness and the brewery experience aside, Jones still thinks consumers will go for more choice under one roof. “I think consumers will end up appreciating lots of choice from lots of different brewers in one location than having to go around to many locations sampling less of a choice,” he says. Luckily, there are plenty of choices in the current beer market. “It’s now up to 5000-plus breweries in the US, so the marketplace has been flooded with different brands,” says Mark Young, Founder & CEO of BeerBoard, which offers integrated draft management and guest display software. The proliferation and popularity of craft beer is driving much of this choice. It’s also changing the way patrons drink. Craft beer is a premium product with a higher ABV and calorie count, and as a result, patrons are often drinking less beer than they would if they chose domestic brews. “So when you’re measuring volumes, the volumes are apples to oranges here,” says Jones. “We’re talking about two very different containers of liquid that are not exactly barbizmag.com

comparable to each other.” BeerBoard’s latest Pour Report, which uses a sample set of same-store sales for brands actually poured to provide insights into the strongest performers and trending beer styles from Q4 2016 (October, November, December) as compared to the same period in 2015, found a number of beer categories growing. (Note: BeerBoard constantly monitors over 50,000 draft lines.) For one, the report saw IPA maintaining its position as the number 3 overall beer category (number 1 for craft), while growing 13% in pours from 2015 to 2016. “IPA has always been a really strong category and style for craft brewers,” says Young. “It’s something that gives the craft beer consumer a little different flavor profile than your domestic lager.” The report cited top movers in the IPA sector as Samuel Adams Rebel Grapefruit IPA (moved up from number 99 to 14) and Angel City IPA (climbed 189 positions to number 33). The report also showed that approachable beers like American Blonde Ales and American Pale Wheats made big jumps in popularity, each climbing seven positions to land at the #15 and #20 spots, respectively. Top players in this category include Firestone Walker 805 American Blonde Ale and Lagunitas Little Sumpin’ Sumpin’ American Pale Wheat beer. These approachable, sessionable beers are considered transitional brews to help move consumers from domestic to craft. “They allow a consumer to experience craft beers and local breweries without being overwhelmed by a style they’re not used to,” explains Young. “The demand for newer, different products has grown over the last five to ten years, and people are looking for different styles for different occasions.”

20% On-premise sales only make up 20% of the total beer business.

5,000+ There are 5,000-plus breweries in the U.S.

IPA maintained its place as number 3 in the overall beer category (number 1 for craft), while growing 13% in pours from 2015 to 2016.

April 2017

Bar Business Magazine


Are you matching what’s on tap to customer demand?


Bar Business Magazine

Because of this demand for different and approachable styles, BeerBoard sees Session IPAs continuing to grow (they climbed 58 places to come in at number 73 on the report). Heineken is hoping to meet some of this demand with its new Amstel Xlight. The beer has only 90 calories and is 4.2% ABV. “Amstel Xlight offers an upgrade by delivering a premium imported beer taste for an active, balanced lifestyle,” says Teles. With so many beers on the market, it can be difficult for an owner to choose what to put on tap. BeerBoard aims to help its customers make these decisions with some business intelligence. Young recommends setting one keg per month on each tap as a volume goal, which should help owners determine how many taps they need. From there, it’s choosing the styles and brands. Young cautions against having too many of the same types of beer. “After a certain number, you’re just going to cannibalize that style where you could bring in maybe an approachable brand that would help drive your profit margin by moving consumers from a domestic lager,” he says. Customer demand will drive many of the brands that end up on tap. “We help [owners] understand that tap optimization piece,” says Young. “What’s moving, what’s not, what are the trending styles and brands that we should look at in order to meet that customer demand? Those three components will help bars sell more beer.” Bars continue to be the ideal place to build up brands. “On-premise remains the key location to control brand interaction and engagement through initiatives like signature serves or tap takeovers,” says Teles. “Successful suppliers will target demographics, venues, and occasions to create experiences, which directly grow brand equity in a way which no other channel allows.” Some of these experiences can include on-premise events, which are another way bars can distinguish themselves from the competition. Heineken, in particular, drives traffic into bars and builds branding through the promotion of sporting events. “[The] consumer has an increasing expectation that venues must deliver experiences that make leaving home worthwhile,” says Teles. “Soccer and boxing, two of the world’s most televised and watched sporting events, will be a huge draw for viewership on-premise and will provide impetus for consumer engagement and enhanced beer drinking occasions.” Half the battle is getting the beers on the menu. “If it’s not on the menu, it’s not going to sell,” says Young. “If you did a study, and we’ve done them, you’re going to find that it’s close to 100% of bars that have inaccurate menus, especially the large, beer-centric bars because they can’t keep up with the number of rotations.” The other challenge is making sure there’s enough information on the menu—including the beer’s style, ABV, flavor profile, etc.—and that it’s correct. Without this information, consumers may opt to go with a beer they already know versus trying something new. “That really hurts your sales because you have the ability to drive your profit margins if you can upsell to premium products,” says Young. BeerBoard streamlines the whole process with its software. “Owners can pull from one central database and have that brand pushed to their print menus,” says Young. The system also pushes to digital menus on in-store displays, tablets, and mobile.

April 2017 www.barbizmag.com

Photo: National Beer Wholesalers Association.

Behind The Bar: Beer

Inventory Maple Sugaring Season Means Whisky in Quebec

A Kiosk to help you Take Care of ALL Your Customers

TAP 357 Canadian Maple Rye Whisky


Tap 357 is a premium, small-batch Canadian whisky that combines the flavors of rye and maple. Rye whiskies that have been cask-aged for either three, five, or seven years are married with pure maple syrup tapped at the first hint of spring. Maple sugaring in Quebec generally occurs between February and April for approximately 20-25 days, if the weather cooperates. Master Blender Michel Marcil takes the naturally complementary flavors of fine, earthy rye and rich, true maple and transforms them into an elegantly smooth spirit with a delicate sweetness that is subtle, not sugary. Thanks to skillful blending (and because Marcil has eschewed chill-filtering), neither flavor is allowed to dominate. The finished result is a layered, nuanced, and rounded spirit that’s great savored straight or added to creative cocktails. The 81-proof whisky is 40.5% ABV and imported from Canada by 375 Park Avenue Spirits.

About 54 million Americans have some sort of disability reports the ADA National Network, and the Americans with Disabilities Act requires restaurants to accommodate those with disabilities of all types—even when ordering a meal. Enter Oublié from technology firm Juke Slot. Oublié has the ability to function as a normal self-ordering kiosk as well as cater to the deaf, hard of hearing, blind, and non-English speakers. Its Android-based software is customizable, meaning restaurateurs can tailor the interface to their – and their customers’ – needs. Juke Slot is currently developing a patent interface that will specifically provide the deaf and hard of hearing a more inviting experience by enabling users to change the interface language to sign language, including a virtual avatar translating all customer selections in American sign language. The operating system eventually will go far beyond helping just the disabled and will be tailored to assist those with language barriers.




Fresh squeezing citrus is a badge of honor for any authentic handcrafted cocktail program. But fresh is a mess and expensive to do for each service. Now the ideal solution has arrived to eliminate all of the hassle and expense that on-premise fresh citrus squeezing brings (labor costs, shrink/ waste, volatile pricing). Industry Juice delivers consistently priced, fresh, filtered, cold-pressed juices direct to you—press to bar with a 30-day shelf life! The lush flavor and spectacular brightness of these 100% pure, never heat pasteurized, fresh-squeezed/fresh-pressed juices accomplish what no company has before…truly authentic fresh handcrafted taste out of a bottle. No mess, no labor, and loads of flavor. Industry Juice provides fresh squeezed, premium cold-pressed Lime Juice, Lemon Juice, Orange Juice, and Grapefruit Juice with other items on the way. Their mission is to help keep your creative juices flowing. When you shake these juices into your cocktails, you will taste why. industryjuice.com


Bar Business Magazine

April 2017 barbizmag.com


COOKING / Beverages / Wine & Spirits

$19.95 U.S. / $22.95 CAN.

Catch Up on Your Reading!



Learn to make white lightning and

Moonshine Mixology

delicious moonshine cocktails DoubleTake Shotcraft Glass

Take a fun-filled adventure into making and enjoying mountain spirits with Moonshine Mixology. Beginning with a short, rollicking history of lightning in a bottle, expert Cory Straub offers an in-depth overview of all the tools and equipment you’ll need to make ’shine, including where to source materials and proper setup, use, and maintenance. Then learn how to make tasty bases by flavoring your ’shine and how to mix a bevy of cocktails for sipping with friends and family. Straub offers valuable tips on storing, packaging, and serving your moonshine along with fun facts, quotes, and wit.

From the sandy beaches and bright lights of South Florida, DoubleTake Containers is revolutionizing the drinking experience with the innovative DoubleTake shot glass. Whether the burn from a shot needs a soothing chaser or a single shot just isn’t enough, the DoubleTake has you covered. Composed of a shatter-resistant, polycarbonate material, the DoubleTake enables a partygoer to consume a shot and chaser or double shot in one simple motion. The DoubleTake is dual-chambered and allows the user to control the flow of the chaser or secondary shot by simply covering the vent hole on the back side of the container. With this concept in mind, the DoubleTake is testing the skills of bartenders nationwide to reinvent the old and develop new drink combinations. “Through engineering design, the DoubleTake is bringing the excitement back to bars, restaurants, and nightclubs with endless drink blends and mixtures,” says the DoubleTake team. With the DoubleTake’s versatility, quality, and durability, you can say goodbye to the conventional shot glass. Manufactured in China

9781454920748_plc.indd 1

Available April 4, author Cory Straub’s book will lead you through the making and partaking of mountain spirits. for Flavoring Spirits & Making Cocktails Beginning with a history of moonshine, Straub details all the equipment you’ll need to brew it, offers an overview of the process, and shares 60 recipes for creating flavor bases and cocktails. You’ll learn tips on storing, packaging, and serving your hooch. Straub is a home distiller and fire captain and has been perfecting his grandfather’s moonshine recipes for 25 years. RECIPES 60


12/13/16 3:53 PM





Your Gluten-Free Customers Can Now Enjoy Beer Too! Duck Foot’s The Contender The brewers at San Diego-based Duck Foot are committed to brewing beer that’s accessible to all—including the gluten intolerant and those with Celiac’s Disease, like co-founder Matt DelVecchio. Instead of sobbing into a soda for the rest of his postdiagnosis days, Matt decided to fix the issue—without compromising on taste. He knows that gluten, though tough to digest, is a natural byproduct in some of the ingredients that make beer great, like wheat. So instead of completely omitting gluten from the brewing process, Duck Foot uses a special enzyme that breaks down the proteins in gluten, making it easier to digest. The enzyme reduces gluten levels below the FDA threshold for a gluten-free product. And did we mention it’s flavorless, odorless, and has zero effect on flavor? Their original IPA, The Contender, is a West Coast-style IPA that’s both light, refreshing, and big on flavor and aroma. Coming in at 6.5% ABV, the body of the beer is rounded with caramelized malts to balance out the bitterness from kettle hops. Once fermentation is complete, it’s blasted with a generous amount of Simcoe hops (in the dry hop) to give it a combination of citrus and pine aroma and flavor. duckfootbeer.com/home


April 2017

Bar Business Magazine


Bar Tour

Bar Tour


5Church Charleston Charleston, South Carolina

Housed in a 100-year-old church, 5Church offers divine dishes and cocktails.


Bar Business Magazine

ince 5Church Charleston opened in November 2015, the restaurant has carved out a successful niche for itself in the popular Market Street area, which is no easy feat in a market as difficult as Charleston. “There are certainly easier markets to break into than Charleston,” says 5Church Owner/Operator Patrick Whalen. “I think we’re ambitious and we wanted to put ourselves in that kind of arena. We love being here.” 5Church also has sister locations in Atlanta and Charlotte, but the restaurant isn’t a chain. “We don’t want to be a chain,” says Whalen. “Charleston is adverse to chain restaurants. What they want is organic, locally owned, locally operated businesses.” Chain restaurants are known for their homogeneity and consistency, which isn’t a fit in a city like Charleston. In fact, while many things have combined to contribute to 5Church Charleston’s success, Whalen points to the restaurant’s willingness to adapt as a major factor. “For a market like

Charleston, which is so heavily weighted toward craft, to try and basically force a fixed business model onto a population of people that have other options, I think, is a failing proposition,” he says. “We have been very adaptive here, much more so than we had to be in Charlotte, at least initially, or even Atlanta, to make sure that our model was going to work. “We had to reprogram our business model, our food, service, everything.” Their goal with the food and drink at 5Church Charleston was to create something that was surprising while still being approachable. Although distinctive options like crab ravioli and a lamb burger pepper the menu, there are plenty of familiar steak, chicken, and fish options. “We want to make food that people understand. They read it on the menu, and they understand generally what they’re getting,” says Whalen. “And then we surprise them with the depth of flavor and ingredients, and also frankly, the value.” Whalen says offering a steak or protein for 10-30% less than competing locations is part of their

April 2017 barbizmag.com

All Photos: 5Church Group.

By Ashley Bray

Bar Tour business model. The goal with the cocktail menu is much the same, which is not surprising considering 5Church prides itself on eliminating divisions between the kitchen and bar. “We definitely do craft cocktails, but we never wanted it to be too much where people feel like they need an encyclopedia to understand the cocktail menu,” says Bar Manager Patricia Smith. “That’s been our goal since day one—to make drinks that are really high quality but also just really approachable and fun for our guests.” The drinks menu also boasts an extensive wine list, and Smith is the perfect curator for it as she’s currently working on becoming a professional certified sommelier. “My life revolves around beverage,” she says. “This was the industry I was meant to be in, and I wanted to find a way to make it my career.” Smith originally went to school for biology and genetics before realizing that the hospitality industry was her true calling. She accredits her quick success in the field of wine to her science background. Her goal is to share her education with patrons and staff. “I want to teach our staff to have them be as excited about wine, cocktails, and our bar program as I am,” she says. “For me, that’s what’s

Wild Berry Mojito.


next. Instilling the passion that I have about our beverage program into every single one of our staff members.” And passion is something 5Church has in spades. “We’re always trying to be inspired,” says Whalen. “Every day when we come into work we ask, how can we innovate and do something different?” It’s easy to be inspired when your backdrop is a 100-year-old church. The church on North Market Street was

We’re always trying to be inspired.

desanctified in the late 60s and has served up food instead of prayers ever since. Before 5Church moved in, a sports bar had occupied the space for ten years. The decision to move on the church wasn’t a moment of immediate divine inspiration—the partners considered it for almost a year because the space needed so much work. “It was a pretty audacious project, and we were a little nervous,” explains Whalen. “It’s an old

building, and old buildings come with lots of problems. So it took some convincing before we finally decided to move on it just because it was such an extraordinary property.” An extraordinary renovation followed, and what was projected to be a 40-50% gut, actually turned out to be closer to 80-90%. Almost the entire infrastructure—gas, plumbing, electricity, HVAC, the kitchen, etc.— had to be ripped out and replaced. At the same time, 5Church focused on retaining as much of the original beauty of the church as possible. They were able to save about 60% of the original floorboards and 90% of the stained glass. “I remember walking around this restaurant during construction, as our bank account was rapidly depleting and we were pulling our hair out, but looking at it and being so convinced it was worth it,” says Whalen. “It’s a very validating feeling to finish the work and see how people respond when they walk in the restaurant.” When the renovation was done, 5Church got to work on decorating and outfitting the space. Certain design elements are carried across all 5Church stores and then tailored to the individual city the restaurant is in. For the Charleston location, 5Church wanted to blend new and old. “There’s

5Church Lamb Burger.

A Cadillac Jalapeño Margarita.

April 2017

Bar Business Magazine


Bar Tour

Patrick Whalen Owner


atrick Whalen owns and operates the successful 5Church Charleston, but his story begins all the way at the bottom, where he started in the industry as a dishwasher. “I think my story is a good one for someone who wants to come up in the business because I really did start washing dishes,” he says. “That story of the ascension into ownership is one that I hope inspires people to see that there is a way to do it, and that there are opportunities to grow.” And grow 5Church has. Since the first store opened up five years ago in Charlotte, North Carolina, 5Church has expanded to two other locations and is now doing over $12 million a year in total sales across the three cities. “That’s a pretty impressive growth trajectory, and it started because we partnered with great people that were experts in their field, and we respected each other’s knowledge and expertise and synthesized the way that we could apply it to daily work,” says Whalen. “We’re just normal Joes, and we made it happen.”


Bar Business Magazine

sort of a recurring theme of what people perceive southern restaurants are supposed to look like,” says Whalen. “We wanted to play with that perception a little bit and add some pop art, some neo-Victorian touches here and there, and then utilize the artists that are local. We’ve got two pieces here that were done by a local artist, and then of course, the ceiling, which was the signature piece of the restaurant.” The soaring ceiling may be the focal point of the restaurant’s décor, but it almost didn’t happen. The original plan was to put in a drop ceiling, but when money ran out, the owners had to go with Plan B, which was to hire a local artist to paint the full text of The Art of War by Sun Tzu on the ceiling. This text appears in all 5Church’s locations, but you really only need to focus on one quote to understand why: “To expand your territory, you must divide your spoils.” The quote reflects 5Church’s business model, which aims to give all employees a chance to move up, grow, and partake in the “spoils.” “During our careers, the delineation between ownership and operations was a pretty wide chasm, and there were very few ways to get across it,”

says Whalen. “What we found happened more often than not was the people that had the operational knowledge would leave, including me. “So we were going to build a model where we were going to create a pathway for growth, not only by position or by title, but also into ownership.” Whalen is one of four owners in the 5Church group, which also includes Jamie Lynch, Owner/Executive Chef; Ayman Kamel, Owner/Operator; and Alejandro Torio, Owner/Marketing Director. There is always an owner in each 5Church location, and the group lives the restaurant’s motto of teamwork: “There is only we.” In fact, when asked about the future, the thing Whalen is focused on most is working with the next 5Church owners. “I want to know what the next generation of the people running the businesses looks like,” he says. “I want to continue to adapt the culture so that more people have a voice in how to make it a success.” 5churchcharleston.com The full text of The Art of War by Sun Tzu was painted on the ceiling of the church by a local artist.

April 2017 barbizmag.com

How To


Take a seat and learn what you need to consider when choosing furniture.

A Front-Row Seat to Furnishing 22

Bar Business Magazine

By Ashley Bray April 2017 barbizmag.com


Photos: (left) Erik Freeland; (right) Shutterstock/Africa Studio.


here are a multitude of factors to take into consideration when operating a restaurant, and one of the most essential is the furniture your patrons will use to sit, eat, and drink. Every owner has a vision of how they want their establishment to look and feel, but there’s more than the aesthetic to consider when choosing furniture. It may benefit a bar owner to team up with an interior designer or a furniture provider who knows what will work best for your particular establishment. “You have to remember that you’re designing for a business,” says Susan Pitaccio, Owner of Maxey Hayse in Montclair, New Jersey, an interior design firm specializing in restaurants. “The most important piece about using a designer that specializes in restaurants is that we understand we’re designing for a business. It’s very different than designing for residential. You’re making decisions for different reasons.” Those decisions are dictated by the budget, business plan, and what will work best for the clientele. While residential furniture won’t hold up in the demanding atmosphere of a bar, Pitaccio finds that the warmth of residential styles is finding its way into bars and restaurants—especially independent ones. “I find what’s happening is we don’t really want that corporate experience when we go out—we still want that independent feel,” she says. “So now the independents are creeping back in, but they’ve upped their game a little bit.” Choosing Furniture Branding. Superior branding is one of the ways independent bars and restaurants have stepped up their game, and furniture selection affects that branding. “When you’re deciding on your furniture, you want to make sure it’s matching with your brand and who you are,” says Pitaccio. “Because the brand is speaking to something—it’s speaking to a color, a texture, a finish.” Branding is also where bar and restaurant owners stand to make the biggest mistakes. “They start to mix too many different materials together barbizmag.com

Bar stools should be stable and durable.

because they can’t visualize the full vision,” says Pitaccio. This is where an experienced interior designer can be useful. They not only find the elements that speak best to an establishment’s brand, but they also will solve unexpected problems and save time by preventing mistakes and keeping a project streamlined and on schedule. An experienced furniture provider can also assist owners in choosing the right furniture elements for their brand. Modist Furnishings in Chicago, Illinois specializes in manufacturing industrial

and modern furniture. Modist is a bespoke manufacturer, meaning all of their products are customizable, which helps them to find an option for any establishment’s brand. “We take a very consultative approach when our customers come to us,” says Rosetta Mitchell, Founder & CEO of Modist. “We’re really upfront and honest, and we give them alternative options, as well, which could be something that already exists that we have, or something we could modify, or maybe something we can develop.” Modist offers almost thirty different metal finishes and a variety of wood finishes. Changing the finish, even on the same chair or table, can lead to radically different results. Modist is also able to match custom and brand colors. Most orders are turned around in 12-14 weeks, and there is an overall five-year warranty on all products. As for trends, Mitchell says she notices customers are choosing more modern pieces. They’re also forgoing metal in favor of premium, wooden products. Clientele. When choosing furniture, a bar or restaurant needs to consider their clientele and how long they want them to stay. “If it’s a quick-service restaurant, like Chipotle, you notice everybody has a hard, wood seat because they want you in and out fast,” says Mitchell. “Bars, on the other hand, typically have upholstered seats because they want you to sit and drink.” Comfortable seating means patrons stay longer, which increases tabs.

TAFFER TIP #1 Presented By Jon Taffer

“What reactions are your customers experiencing when they walk into your bar, eat your food and taste your drinks? In our business, there’s no second chance to make a first impression. Keep your eyes on the dollars and not on the dimes.” ~ Tap into Taffer Virtual Teaching. TAFFERVT.COM

April 2017

Bar Business Magazine




Bar Business Magazine

they rock back and forth. “Bars are going to want something that’s very stable and durable where there’s not a lot of swaying or swinging back and forth,” she says. “People are drinking, and they don’t want them to fall.”

Consider what will work best for your clientele.

Climate. Furniture that will be used outdoors should also be chosen carefully. For one, being in the elements can take a beating on furniture, especially for establishments near the ocean where salt can rust metal. Modist

solves this problem by treating any metal furniture, including steel, that will be used outdoors. Modist’s aluminum furniture already comes outdoor ready. Establishments in hot climates should rethink certain metal chairs or stools since they can heat up and burn someone when they sit. Mitchell recommends mesh, wood, or even aluminum. She often points clients to Modist’s Fenty line of chairs since they’re slated. “As long as its slated and you have air coming in between, it’s not going to really burn someone.” Setup & Layout How the furnishings are set up is also important. Pitaccio says the setup must follow function and flexibility. “For me, function is first. I need to make sure that the support staff has everything they need in the right location,” says Pitaccio. “Then we have to make sure that they can get through. [For example,] there are codes we have to follow for aisle width based on egress.”

April 2017 barbizmag.com

Photo: Erik Freeland.

The clientele should also dictate the style of furniture. “If you’re like a Fox and Hound Sports Tavern, then you’re going to want a substantial-sized seat,” says Mitchell. “If you’re a high-end cocktail bar in a peninsula hotel, you may be able to get away with something a little more sleek and modern.” Durability. Durability is another big factor. “We have to make sure that we’re selecting the right furniture that’s going to be able to take the wear and tear of people in and out,” says Pitaccio. Mitchell says many of her customers come to her looking for robust furniture options. She usually recommends Modist’s Louis line of stools and chairs. “That’s one strong, sturdy, workhorse of a bar stool, and we can actually apply different finishes to achieve different looks according to your market,” she says. Mitchell cautions bar owners to choose chairs that are not only durable, but also stable. Draftsman stools have become popular options for bars, but she says they’re unsuitable for this setting since

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How To: FURNISHING From there, flexibility is key. Can your establishment handle a party of two and a party of ten? Are you using tables or booths? “When you use banquets and booth seating, you can always fit more tables and chairs in because they take up less space, but they’re not always as flexible,” says Pitaccio. “So it’s really about balancing the function and your numbers.”

Since the number of seats is what helps determine an owner’s business plan, this part is especially crucial. There’s a lot to consider in selecting furnishings and setting them up. Don’t be afraid to reach out for help. “We don’t just look at it like we’re selling furniture,” says Mitchell. “We look at it like we’re actually helping our customers bring their visions to life.”


Don’t Forget the Blinds!

epending on the size and amount of windows in a bar or restaurant, blinds or shades should be considered right along with the furniture. Blinds make a big difference in client comfort. “First and foremost for any eating or drinking establishment is patron comfort,” says Scott Blue, Nice Chief Operations Officer. “Glare and heat from the sun can be a major distraction from the experience of being in the bar/restaurant.” Blinds or shades can also help a bar owner save money on energy costs. “Not lowering the blinds when the sun is intense causes the cooling system to work harder,” says Blue. “On the opposite end of the thermometer, not raising the blinds to let in sunlight leads to the heating system needlessly pumping warm air into the bar/restaurant. In both cases, HVAC energy is wasted.” Nice Group USA has launched Era Inn, a smart and versatile new system for window blind control that quietly optimizes the effectiveness of natural light. The Era Inn system enables adjustable speed control, object detection, and the ability for adjacent blinds to move at the same speed for hem bar alignment. Installation of the system only takes 15 minutes per blind. Best of all, bar owners and staff can easily operate the blinds with a wide range of user-friendly control systems, including touchless devices and an intuitive app for remote management. This eliminates the difficulties of operating blinds on tall windows or attempting to access the blinds without interrupting patrons while drinking and dining. niceforyou.us


Bar Business Magazine

April 2017 barbizmag.com

How To Q&A Raises ROI How much money can you make on trivia night? A: More than you think.

Photo: Shutterstock/Syda Productions.


ave you noticed mid-week nights like Tuesday and Wednesday are slow at your bar? Are you looking for a way to get more people through the door and beef up food and drink sales? Trivia nights may be the answer. The popularity of trivia nights has grown, and many bars and restaurants have jumped on the trend and begun offering game nights of their own. So just how do you do it? Before you spend hours scouring the internet for questions and answers, think about partnering with a company that sets you up with everything you need to host a trivia night once a week or every night of the week. There are all types of trivia offerings to choose from, but they can be split into two basic camps: traditional trivia nights with a host and booklets where answers are written on pen and paper, or a digital offering where patrons play along with a


By Ashley Bray game on bar televisions or on a tablet. Buzztime is a company that runs a nationally connected network of trivia and other games. The company has been around since the 1980s, but 2017 proves to be its biggest year yet as it roles out over a dozen new products, a new website, and a new user experience and interface. Players use Buzztime tablets to play a variety of games. Trivia games typically run anywhere from fifteen minutes to an hour, and Buzztime has experiences as short as five minutes. All the tablets in a location are networked together, and all participating venues are networked in the Buzztime server so that players can take part in live or preprogrammed entertainment. To get Buzztime, a bar just needs two TVs to dedicate to the gaming content as well as internet access. Buzztime handles the rest and provides the tablets along with the installation of a router, Wi-Fi access point, site PC that

controls the content on the screens, and charging rack for the tablets. The company will also train staff on the use of the system. Bars worried about theft of the tablets can rest easy. Buzztime experiences a less than 1% shrinkage rate annually, and due to the proprietary operating system, the tablets don’t work outside of the venue. The cost of the system varies depending on the number of tablets and the length of the subscription, but the company will

Pro Tip Want to estimate how much revenue your bar can earn from hosting a PubStumpers league? Check out their ROI calculator: http://bit.ly/2lYXetS.

April 2017

Bar Business Magazine


work with bars on the financing so that the system fits their budget. Buzztime’s ultimate goal is to connect people and enhance grouporiented experiences. “Social connectivity and groups of Millennials going out and wanting to play together and have shared experiences is growing,” says Dave Miller, Senior Vice President of Marketing at Buzztime. “Our mission on the entertainment side is to create more rewarding social experiences for groups of friends and family that are going out to eat.” Miller says these enhanced social experiences are what enables Buzztime to affect choice of venue and influence patrons to choose a bar with Buzztime over one without the system. “We’re offering experiences that connect you to other people that you can’t get on your personal device,” says Miller. “It’s not often that you’re going to get six people sitting together and playing the same product on their own personal mobile device—it just isn’t a natural play pattern.” Buzztime also leads to repeat 28

Bar Business Magazine

customers—30% of people who play Buzztime tablets have chosen a Buzztime location for their last night out. Word of mouth also helps to bring in new customers. Miller says that 74% of people who play recommend those locations to their friends, which brings in new customers.

Trivia nights replace slow nights with stable revenue.

Kim Wood, Sales at PubStumpers, a company providing bars with triviaoriented pub games, agrees that gaming entertainment is a big part of separating one venue from another. “There’s no shortage of places to eat and drink,” she

says, “but what else are they offering?” PubStumpers is based on a traditional pub quiz with minimal technical requirements aside from a mic for the host and the ability to play music for the “name that tune” rounds. “We take a back-to-basics approach to entertainment where you are supposed to use what you are born with and put technology aside, even if its just for a couple of hours, which many patrons appreciate and respond to given our fast-paced lives of high-tech everything,” says Wood. PubStumpers is just one option in parent company Braintrust Games, Inc.’s offerings, which include games across all price points to fit any bar’s budget. Some of the other options include On The Ball, a sports trivia game, and Zengo, a bingo-like game where players match trivia clues with answers. PubStumpers offers 12-week trivia “seasons,” which break down to $60 per night for a two-hour game. Hosts are required to run a game, and Wood says many bars select someone from their own staff or reach out to DJs, comedians, improv actors, or karaoke personalities.

April 2017 barbizmag.com

Photo: Buzztime.


How To: GAMING Host payment is at the bar’s discretion and varies based on location, bar size, and the number of players. Wood says that bars quickly recoup their gaming investment and then some. “From a bar’s perspective, knowing you’ve got an event held every Tuesday night, or whatever night it happens to be, for three months of competition, that’s great, stable revenue,” she says. Miller says bars with Buzztime also see an uptick in revenue as patrons stay longer and spend more on their checks. He says that revenue increases even more when a bar puts the tablets out on the tables before the start of each day. “Our stats show that when we have Buzztime tablets on tables, in general patrons will spend 21% more total on their check than locations that don’t have tablets out on the tables,” he says. While the additional revenue can help offset the investment in gaming entertainment, so too can teaming up with a sponsor or brand partner. Buzztime has national brand partners that run major promotions several times a year aimed at gaining access to people in bars, but the national promotions also benefit bar owners as they bring more people through the doors of Buzztime venues. At PubStumpers, Wood says that bar owners have gotten brand partners to sponsor all or part of their trivia leagues. Some bars have even had sponsors provide prizes in exchange for promoting their spirits during games or for keeping them on tap. This not only offsets gaming costs, but helps a bar to push sales of a new brand or reintroduce an existing one. “Certainly it’s a very competitive market to get on tap and stay on tap,” says Wood. “I think that if our game can shine a spotlight on a particular brand or product, that’s ultimately going to yield them more sales. It’s a win-win situation for everyone involved.” Aside from brand partners, bar owners can even look to partner with local businesses. In exchange for prizes or sponsorships, the bar can crosspromote the business during game nights. “We give the bar all the tools that they need to run a successful Pubstumpers trivia league, so it’s really barbizmag.com

up to them on how far they want to take it,” says Wood. Those tools include a training DVD, 20 team booklets, and a slew of marketing collateral: posters, beer coasters, table tents, branded pens, signup sheets, league tally score sheets, and more. PubStumpers recommends that bars give themselves a few weeks to advertise and market their trivia nights upon receipt of the game. Buzztime also provides marketing opportunities to its customers. First, there is a digital signage system built into the site PC and the accompanying content management system that allows subscribers to load in-house advertisements. “Every game we have has built-in ad breaks for digital signage,” explains Miller. “So if venues choose to use it, they can populate a ton of this inventory with their own specials, promotions, and signage.” In addition, patrons register to play Buzztime, and as a result, the company has access to over nine million

registered players with accompanying email addresses. Buzztime actively markets to these players across various segments, and this marketing often includes highlighting bars and venues that are doing special things to draw people in. “We’ve effectively got our own entertainment platform and the ability to market to our customers and help drive them back into venue,” says Miller. Buzztime is working on a program that they hope to release by the end of the summer that will enable bar owners to individually market to players who register at their venue. “We would like to give more control to local owners to drive their own promotions,” says Miller. “So those email addresses would be available to us and to that original bar owner to market out to for custom promotions.” Trivia and game nights provide a multitude of benefits, but at the end of the day, the purpose is to entertain. “The overall goal is for the bars to show their patrons a great time,” says Wood.

April 2017

Bar Business Magazine


How To: USE IP

How To

Three Categories of Intellectual property Advice on how to grow your business and protect your IP.


avvy bar and restaurant owners have a good understanding of their key intellectual property (IP) rights and take the necessary steps to develop and protect them. Trademarks, copyrights, and trade secrets are three categories of IP that can become essential assets to your business if properly developed, maintained, and protected.

Pro Tip You are solely responsible to police the marketplace to find and stop infringers, and you are obligated to do so to protect the value of your trademarks.


Bar Business Magazine

Trademarks Trademarks are any words, slogans, and/ or designs that consumers use to identify your establishment and/or your products and services. Trademarks can be used to identify the name of your bar or restaurant (e.g., Hard Rock Café®) or even a particular drink or food product (e.g., Dark ‘N Stormy®, the Whopper®). In addition, “trade dress” protection is a type of trademark that can protect the “look and feel” of your establishment. Trade dress – the combination of visual elements, such as fonts and color schemes and even the interior layout of your bar or restaurant – is what combines to identify your establishment to consumers. The following are a few important points about the adoption, utilization, and protection of trademarks to keep in mind, whether you are just getting started or have been in business for decades. Adopt Strong Trademarks. Strong trademarks (i.e., trademarks that are distinct and memorable and that help

distinguish your establishment from other businesses) can be easier and more cost effective to protect. An experienced trademark attorney can advise you as to whether a proposed trademark is strong and can also provide a trademark clearance search and opinion that addresses the business risk that your adoption of a trademark might be challenged as infringing upon a thirdparty’s trademark rights. Engaging an experienced trademark attorney to provide such an opinion is best practice before you adopt a new trademark. Federal Trademark Protection. Consider filing a federal trademark application with the U.S. Patent and Trademark Office (USPTO) for trademarks you adopt or intend to adopt. While you obtain certain “common law rights” in your geographic area just by using a trademark, a federal registration provides enhanced benefits and allows you to generally enforce your rights against others that adopt a confusingly

April 2017 barbizmag.com

Photo: Shutterstock/Nazar Skladanyi.

By David Albert





The Manhattan Cocktail Classic WHERE TRENDS ARE SET AMIDST









How To: USE IP


Bar Business Magazine

font, sizing). Your website, business card, advertisements, etc. should all send a consistent message about your establishment. Consider developing a “Brand Book” for use internally and by third parties such as website designers, advertisers, etc. to help insure that you send a consistent message to customers

Copyrights protect the original expression of ideas.

and others. Alert others to your trademarks by using the TM symbol for unregistered trademarks in which you claim rights and the ® symbol for federally registered trademarks. Never Allow Unlicensed Uses. All third parties that make use of your trademarks should only do so under a proper license with quality control

provisions. For example, if a brewery will make a beer with your trademark on it, they should first enter into a license agreement that includes proper quality control provisions and that specifies, among other things, that all rights in the licenses trademark belong to you. Take Stock. Examine your “trademark portfolio” at least annually to make sure that the trademarks you use are properly protected and that your trademark protection is broad enough to cover the products/services being provided with each trademark. Copyrights A wide variety of original content used by bars and restaurants can be protected under copyright law including: the layout and content of your menus, training manuals, your website design/layout/ content, blog posts, advertisements and promotional materials, photos, text, etc. These items are subject to copyright protection from the time they are created and “fixed in a tangible form of expression.” The aforementioned materials should include a proper copyright notification in a prominent area to alert others to your copyright claim. Also consider filing copyright

April 2017 barbizmag.com

Photo: Shutterstock/ Jane Rix.

similar trademark anywhere in the U.S. after the filing date of your trademark application. Even if you only have one location, obtaining federal protection is important in today’s environment where customers are increasingly mobile and where successful companies find that copycats can emerge on the Internet and/or in different parts of the country seemingly overnight. Monitor the Marketplace. You are solely responsible to police the marketplace to find and stop infringers, and you are obligated to do so to protect the value of your trademarks. Set up Google alerts for your trademarks and monitor the Internet and the USPTO database regularly for infringing uses or recent trademark applications that might be problematic. Ask employees and customers to alert you to any third-party infringers. If you do not actively monitor the marketplace and quickly act when learning of an infringement, you can lose the ability to pursue infringers and potentially lose significant value in your trademark(s). Consistent Use. Your “brand identity” includes not only the words or logos that encompass your trademarks, but also the presentation of these items (e.g., color,

How To: USE IP applications with the U.S. Copyright office for key works, as copyright registrations provide enhanced rights including the right to sue and the possibility of obtaining significant statutory damages for infringement. In particular, it is a good idea to file a copyright application for the layout and content of your website given the relative ease with which competitors and others can copy and paste information directly from your website. A copyright registration is often helpful in persuading website hosts and social media sites to quickly remove infringing content through the filing of a Digital Millennium Copyright Act (DMCA) takedown notice. Trade Secrets Although recipes cannot be protected by copyright or trademark law, the mix of ingredients and the process for creating a novel “cocktail” or signature dish can potentially be protected under “trade secret” law. Well-known examples of drinks/food protected under “trade secret” law include the formula for Coca-Cola® and the recipe for KFC® fried chicken. To be considered a “trade secret,” a novel recipe or process must, in sum: (i) derive economic value from not being generally known; and (ii) must be the subject of reasonable efforts to maintain its secrecy. Reasonable precautions to prevent disclosure, include: (i) keeping such recipes and/or processes in a safe place that cannot be accessed by the public; (ii) indicating the trade secret status to anyone who might access such recipes/processes; and (iii) requiring that anyone who might access such recipes/processes agree in writing to keep such information confidential. Finally, it is important to note that bars and restaurants often have multiple owners and other employees who are in the mix when it comes to the creation of key IP. The ability to continue using this IP could be jeopardized if a dispute arises and the business cannot show that the disputed IP was properly assigned to the company. Future investors or potential purchasers will also want to see documentation clearly showing that your key IP is owned by your company. It is essential that anyone who creates,

or has created, IP for your establishment – including owners, friends, independent contractors, third-party logo designers, website designers, etc. - properly assigns all rights in such IP to the company. The failure to properly assign such rights can create significant risks to your business and can negatively impact the value that potential third party investors and/or purchasers will assign to your business.

David Albert is a member of Cozen O’Connor’s Intellectual Property Department. His practice focuses on trademark and copyright prosecution, enforcement, litigation and licensing, and routinely involves the handling of Internet infringement and cybersquatting issues. To learn more, visit cozen.com.




BAR BUSINESS MAGAZINE provides nightclub and bar owners, operators, and managers the chance to find out what is going on in the industry, and more importantly, how to benefit from it all. Each issue includes our signature “how-to” columns with detailed, step-by-step instructions on various ways to improve your business through aesthetic alterations, managerial practices, marketing strategies, and more.


@BARBIZMAG April 2017

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Bar Business Magazine

33 4/3/17 3:38 PM

Tuning Up



Perfect Your Outdoor Sound Choosing the right sound system for your establishment all year round. e all know music can transform the ambiance of a space, especially when we’re entertaining a crowd. The right tunes can instantly provide the perfect backdrop for a romantic date night, a lively happy hour, or a dance party for the ultimate night out. 34

Bar Business Magazine

The ideal listening experience goes hand-in-hand with quality sound, which will keep guests happy and the drinks flowing into the wee hours of the night. As temperatures rise, bars and restaurants are sweeping their patios and dusting off their outdoor speakers to allow patrons to get a dose of Vitamin D and fresh air. This spring and summer,

make sure that your sound systems are properly equipped and ready to provide the ideal HD surround sound. Shopping around for quality sound systems might sound daunting if you’re unfamiliar with audiophile jargon, but we’ve highlighted some commercial and hospitality sound equipment companies who shared best practices for choosing

April 2017 barbizmag.com

Photo: Shutterstock/Ivan Neru.


By Andria Park









you’ll need


AMPLIFIERS and setting up the right sound system. “I would definitely suggest consulting with a professional,” advises Karl Kieschlich, National System Design Specialist of Sound Stage Systems, “to know what speaker to use, how to power it properly, how to process it so you get the right sound quality element and protection out of it.” Sound Stage Systems is a 37-year-old national sound, lighting, and video design installation contracting company specializing in indoor and outdoor sound equipment, video systems, and entertainment lighting. When setting up your sound equipment outdoors, Kieschlich recommends speakers that meet at least an IP65 or IP67 rating to withstand the elements of


Bar Business Magazine


MOTHER NATURE Mother Nature. The IP, or “Ingress Protection” rating, determines the level of protection against the intrusion of environmental factors such as dust, debris, liquid, and other foreign objects that may interfere with the sound. The first numeric digit represents the degree of protection against solid; the second digit against liquid. According to the IP rating chart, an IP code of IP67 will provide maximum, complete protection against dust and between 15 centimeters and one meter in depth against water immersion. Among the plethora of speaker models you can choose from, Kieschlich recommends brands such as JBL or Electro-voice for quality outdoor speakers that span a variety of styles.

“To build up the full system, you’ll need amplifiers and a processor,” says Bradley Drummond, Global Market Manager of Nightlife at HARMAN. HARMAN is the leading manufacturer of professional audio, video, lighting, and control systems of high-fidelity brands, including the aforementioned JBL, AKG, Harman Kardon, Infinity, Lexicon, Mark Levinson, and Revel. “Choosing an amplifier is best done after you’ve chosen your speakers. You’ll need to get a certain power or output to achieve the full output of the speakers and get the ESPL (equivalent sound pressure level) that they’re desiring for that application. The same with the processor. “Once you know how many zones you need and how many outputs, then you can pick the right amount of processors to handle the whole system. So we have a lot of systems to hit many different price points and power outputs.” There are design elements that should be taken into consideration when choosing the right speaker. “If it’s outdoors, if you’re oceanfront, there’s the saltwater corrosion, which is a big element in beachfront properties,” says Kieschlich. “The dispersion of the speaker, which is the coverage pattern, that [also] has to be taken into consideration because sound outside travels.” “You want [the equipment] to be weatherized,” says Jak Daragjati, owner of JD Systems, which has been providing sound and video system engineering, design consultations, design/build services, sales, rental, and audiovisual

April 2017 barbizmag.com

Photo: JD Systems.


How To: OUTDOOR SOUND systems installation for more than 10 years. “If you have something that’s weather-resistant (not to be confused with waterproof), you’re gonna want it to be under an overhang.” Daragjati recommends Community Professional Loudspeakers, a brand that designs premium performance speakers with a series of models meant for extreme weather environments. Although there are different levels of coverage, Daragjati admits that nothing is “100% foolproof.” Drummond mentions that HARMAN’s models don’t require significant protection when not in use. “The stuff we have, even at the smaller ratings, can still handle a good amount of water. But obviously the higher you go the more protected it will be,” he says. “If you’re going to install some things under an awning but still outdoors, you can get away with some of the lower IP54-rated products. If it’s going to be out in direct sunlight and rain, you probably want to go with something


closer to an IP56.” Weather conditions aside, customers will benefit from a versatile and enjoyable listening atmosphere if bar owners decide to invest in a quality sound system. If you run an establishment where you opt for softer, brunch-friendly vibes but shift to a livelier scene toward the evening, you’ll be pleased to learn that the transition is fairly simple. The speakers will remain the same. Just adjust the amplifiers and processing accordingly in order to boost the sound. “It’s always easier to go bigger then lower than it is to go the other way around,” says Darag jati. “If you do need that capability of going higher and becoming loud later on and raising the decibel level, then you’re better off going with some heavier systems—going to a larger format box and just lowering it during the day. There’s no reason to purchase two different sets of equipment.” “Typically, you want to design your

system to be able to handle your loudest, worst-case scenario,” adds Drummond. This means you want equipment that’s capable of reaching peak levels at night. You can set up a separate time preset to handle a louder volume. Feel free to also make adjustments to the high frequency or bass accordingly. “[With] a lot of our products, you can set up a schedule. Say at 6:00 it will automatically switch over to that preset. Or you can have it be a manual trigger on a button press or some kind of control page.” Both Kieschlich and Daragjati say that multiple speakers throughout the venue will ensure a more even coverage versus blasting the volume from a single point. “You might have 15, 20, 30 speakers throughout the venue,” says Kieschlich. “So when you’re in dinner mode, you’re not raising the volume to be able to hit all the tables—it’s an even volume throughout the space. “The experience you’re giving to the customers should be from the front door to the back door.”

April 2017

Bar Business Magazine


Seasonal Cocktails

1.5 oz. Crown Royal Northern Harvest Rye 1 oz. pineapple juice 1 oz. lemon juice .75 oz. cinnamon syrup Add ingredients to a shaker tin and give a vigorous shake. Strain into a collins glass and top with .5 oz. of Captain Morgan Spiced Rum as a float. Brian Roy, Diageo

No Say 1.75 oz. Ilegal Mezcal .75 oz. Aperol .25 oz. Clément Mahina Coco 1 oz. lime juice .5 oz. fresh pineapple juice .75 oz. lemongrass syrup Combine all ingredients and shake. Strain over ice in a lowball glass and garnish with a kaffir lime leaf. Pamela Wiznitzer, Creative Director, Seamstress

Peas and Thank You

2 oz. Fifty Pounds Gin .75 oz. Orgeat .5 oz. fresh lime juice 2 whole sugar snap peas 3 drops of Bar40 Salt Bitters 2 dashes Berg & Hauck’s Celery Bitters 1 egg white Fresh cracked black pepper Place snap peas in shaker and lightly muddle. Add the rest of the ingredients and dry shake. Add ice, shake, and double strain into a chilled coupe. Crack fresh black pepper over cocktail for garnish. Roberto Rosa, Bar Manager and Mixologist, Duende 38

Bar Business Magazine

a very “buzzy”



he air is fresh, the flowers are blooming, and so are our springtime concoctions. After a long winter season of warm-hearted cocktails, it’s time to transition in some light and refreshing springtime sippers. There is no better way to rejoice in the warm weather than with some delightful spring flavors with hints of citrus and floral aromas. “Seasonal doesn’t necessarily mean one-time only,” says Leo Zweig, Owner of Muddle & Stir, which sells hand-selected artisanal cocktail mixers, shrubs, syrups, bitters, bar tools, and glassware, while educating buyers on how to use them. “Focus more on the mixologist’s creativity with ‘seasonal’ versus onetime ingredients. Taste, create, and inspire. With so many people making cocktails at home these days, we should continuously drive to educate through experience in the bar.” Mixologists are choosing to use seasonal and fresh farm ingredients to ensure the finest flavors from plants, flowers, herbs, and spices. “Spring inspirations are fun and delicious using fresh-farmed fruits and berries for the ingredients that are brighter, bolder, and flavorful,” says Tenzin Samdo, Beverage Director of Tavern Road in Boston, Massachusetts. “This is the time of the year that mixologists put away some of the darker spirits to substitute with lighter ones such as pisco, singani, gin, vodka, and more.” Indeed, gin is one of the season’s favorites as it’s a spirit that derives its predominant flavor from juniper berries. “I believe it is the season for gin to shine,” says Roberto Rosa, Mixologist and Bar Manager of Duende. “When I think spring, I think bright and crisp. I use fruits and vegetables that will add brightness and a nice color to the cocktail but will allow for a refreshing, crisp finish. A couple of my favorite ingredients are apricots, strawberries, rhubarb, snap peas, and avocados.” I have picked some great spring cocktails from some of the industry’s finest to celebrate this new season, so enjoy serving up these delicious drink recipes to your patrons! Jeremy LeBlanc designs cocktail menus and consults for bars internationally. He has published three craft cocktail books and is trained and certified by Academia Mexicana del Tequila. He is president of TIN PLAY Precision Pour Flair Tins, LLC.

April 2017 barbizmag.com

Photo: Shutterstock/nd3000


A collection of recipes to help you usher in the warmer weather. By Jeremy LeBlanc

seasonal Cocktails

Old Grove Gin & Tonic

2 oz. Old Grove Gin .75 oz. fresh lime juice .5 oz. lemon grass syrup 3 oz. Q Tonic Water

Build in a wine glass and garnish with fresh aromatics like lemongrass, rose petal, juniper berries, or lime wheels.

Ginger Rabbit

Santa Maria

The Vines

1.5 oz. Hendrick’s Gin .75 oz. Domaine De Canton 1 oz. organic carrot juice .5 oz. fresh lemon juice

2 oz. Fresno chili pepper-infused Tequila Fortaleza Reposado .75 oz. fresh squeezed lime juice .5 oz. Dimmi Liquore di Milano .25 oz. organic agave nectar .25 oz. organic ginger syrup or shrub

2 oz. Santa Margherita Pinot Grigio 1 oz. St. George Botanivore Gin 1 oz. Strawberry-Sage Mix 2 dashes of Black Cloud Bitters’ Prairie Rose bitters

Add Hendrick’s gin and Domaine De Canton into an ice-filled shaker and shake well. Combine .5 oz. fresh lemon juice and 1 oz. organic carrot juice into a soda siphon and charge. Top the cocktail with the lemon-carrot soda and garnish with a basil leaf. Robbie Flair, Learnbartending.com

Add all the ingredients to a shaker and shake vigorously. Strain into a rocks or margarita glass with ice and garnish with lime wheel and Luxardo cherry. Cesar Sandoval, lead mixologist, Cataniam

Pour your ingredients into a mixing glass. In a microwavable mug, combine 1 oz. water (or Lillet Blanc if you want it sweet) and 1 tablespoon of seedless strawberry jam. Put it in the microwave for 15 to 20 seconds so that the jam will break down and integrate. Stir it to make sure you have smooth liquid. Add 3 sage leaves. Muddle for 8 to 10 good presses to extract the sage essence into the mix. Strain 1 oz. into a jigger for your cocktail. Stir with ice, strain into an old-fashioned glass over a rock, and garnish with a sage leaf. Muddle & Stir


Bar Business Magazine

April 2017 barbizmag.com

Photos: (top) Scott Mires; (bottom) Shutterstock

Levi Walker, Cutwater Spirits

Competitive* The success of your bar program depends on differentiation— what you have to offer over your competition. Strategically developed drink selections, appealing menus and tempting promotions are your arsenal of opportunities to get ahead and improve your program’s performance. Find them all at BAR 17, where we offer the innovation, education and inspiration you need to come out on top in a competitive climate.

*Offering all the insider information you need to stay current and on the cutting edge



Bar Business Magazine

s u c r c o e f


n i g t t U e p S

Bar Set UP

April 2017 barbizmag.com

Bar Set UP

The right equipment and setup makes for efficient bar operation. By Emily Eckart


Photo: (left) Shutterstock/Kamira; (right) Perlick.

hen it comes to profitability, bar design matters. Choosing the best setup and equipment for your particular space affects the success of your operation. “Bars differ in the types of beverages they offer; the shape, size, and configuration of the bar space; and the number of patrons they intend to serve during peak times,” says Dave Kearns, Product Marketing Manager at Perlick Corporation in Milwaukee, Wisconsin. “Selection of refrigeration equipment, underbar components, glass washing, and storage equipment are all affected by the variables mentioned. The ultimate goal is creating the most efficient and productive bar the space and budget will allow.” Service Stations Specialized service stations can increase bartender efficiency. One of Perlick’s new products is the Tobin Ellis Cocktail Station. “[It’s designed] to be more ergonomic for bartenders and to better accommodate their needs when making craft cocktails,” says Kearns. “It’s specifically dedicated to the efficient production of cocktails in high-volume environments. The Perlick speedrail features a rounded design, allowing bartenders more of a ‘cockpit’ feel in their station. They can be closer to their work counter and guests. It has space for large-footprint bottles that don’t fit in standard speed rail. It’s designed for optimal reach for bartenders to pull bottles from the rail. “A specially designed refrigeration unit features two low-temperature refrigerated drawers with the industry’s only NSF-rating for open food storage.” Bar owners should also consider bottle display. “A liquor step module in a variety of sizes is advisable at each station or shared by two stations,” says James A. Brown, Sales Engineer at Perlick. “This stock duplicates the most popular call barbizmag.com

brands displayed on the back bar. It saves wasted motion by keeping bottles close at hand rather than requiring the staff to make two trips to the back bar.” Glass Washing Bar Maid Corporation, based in Pompano Beach, Florida, makes a small, convenient glasswashing machine. “The glasswasher that we manufacture actually fits right into a bar sink,” says George Shepherd, President of Bar Maid. The machine uses five brushes—one for the inside of the glass and four for the outside. “This method of washing glasses is just as fast as loading or unloading a dishwasher,” says Shepherd. Bar Maid also has a new glass polisher. Similar to the washer, it features five soft brushes to polish each glass with a tube that blows hot air onto the glass to achieve a high shine. “It’s 35 pounds, very portable. It’s already being picked up by a lot of the state chains,” says Shepherd, who points out that the machine can polish up to 400 glasses per hour. Some companies advocate under-

counter glasswashers. “A glasswasher requires less space than a three-tank bar sink, reduces staffing needs, and provides consistently sanitized glassware at a far higher rate than manual washing,” says Brown. Kearns details the three types of glasswashers that Perlick offers— Door Style (standard and high temp), Carousel, and Batch Rotary. “They vary in capacity and the way glassware is loaded and unloaded,” he says. “They also vary in the way they sanitize. For example, most of the glasswashers use chemicals to sanitize the glasses, whereas our PKHT24 is a hightemp model that sanitizes the glassware with 180-degree water during the final rinse. At 180 degrees, besides sanitizing without chemicals, lipstick is removed.” Companies like Moyer Diebel and Glastender also offer glasswashers. For rinsing bar tools, Naoki Sonoda, a bartender and inventor in Palatine, Illinois, has the solution. “I saw a need for rinsing bar tools in between making drinks—mostly mixing tins,” says Sonoda.

Perlick’s Tobin Ellis Cocktail Station better accomodates bartenders’ needs when making craft cocktails.

April 2017

Bar Business Magazine


Bar Set UP

Pass-through refrigerators work better for certain bar layouts.

He developed the Omni-Rinse, a machine that rinses the inside and outside of mixing glasses and tins. Requiring no electricity, the machine is simple to use. “The bartender dumps the shaker ice in the unit, places the mixing tins on the Rinse Platform, and presses a button on the side,” says Sonoda, explaining that the machine rinses everything within 10-12 seconds. “By the time the bartender has made another drink, they will have a freshly-rinsed set of tins.” Refrigeration Perlick offers numerous refrigerators.

This Program “Gathers” All Your Event Details

ather is a cloud-based software that lets you manage an event in one place. “We think of ourselves first and foremost as a hospitality company,” says Alex Lassiter, Co-Founder and Vice-President of Customer Experience. “Events are hard, and there are a lot of moving pieces.” While you have numerous responsibilities, this could be a special event for your guests, like a wedding afterparty. They expect perfection. Gather handles everything from booking to credit card payment. When a guest requests an event, you log into Gather. Gather’s calendar shows available dates and times. It asks for all the necessary information: location (if you have multiple rooms), expected attendance, and menu items. There’s also a field for extra information, such as allergies or AV needs for a presentation. Gather then creates a proposal 44

Bar Business Magazine

Other Equipment Perlick also has a number of underbar accessories such as a compartmentalized ice bin, tool caddy integrated into multiuse sink, storage cubby in front of multiuse sink module, refrigerated storage drawers for cocktail garnishes and fresh fruit juices, soda gun manifold storage

locker, curved speed rail with a section for storage of large format liquor bottles, and a slanted speed rack. According to Kearns, one of Perlick’s most popular products is its forwardsealing beer faucets. “The forward sealing design eliminates the problem of bacteria and mold from growing on the interior wetted surfaces that are exposed to air in between pours,” he says. For combating fruit flies, Bar Maid has a non-toxic fruit fly trap called the “Fly Bye,” a drip tray strip that blocks fruit flies, and the new Fly-Bye Floor Drain Trap Seal. The trap seal replaces ordinary drain covers. It allows liquids to drain but prevents fruit flies and gases from entering. Since drains are a common fruit fly breeding zone, according to Shepherd, this seal solves the problem and only takes seconds to install. No matter what type of equipment you need, the top consideration should be your bartender’s movements. “Limiting wasted motion is a key part of maximizing efficiency, productivity, and ultimately return on investment,” says Kearns.

and itemized bill. It emails this to the guest. The guest reviews the proposal, signs the cancellation policy, and accepts. There’s even a booking widget venues can put on their websites. Prospective guests can click on a date, check availability, and book everything with a credit card. On the event day, Gather prints the information on one page. “Best practice,” Lassiter says, “[is to] hang it in the back of the office so anybody coming in is ready.” Gather also sends a morning email summarizing all weekly events. In addition, Gather has features for growing your business. You can pull a report with the phone numbers or email addresses of everyone who reached out in a certain month. If you have venues across multiple locations, you can pull data comparing locations, managers, and regions. Gather also builds a database of customers. “You can pull in relevant

information about them too, like favorite drink, booking history. If they’re part of a company, it’ll link everybody together so you can see who else you might know in common,” says Lassiter, noting it’s one of his favorite features. “Making those little connections is what hospitality is about.”

April 2017 barbizmag.com

Photo: (top) Perlick; (bottom) Gather.


For tight spaces, Perlick has compact refrigeration in one or two door models. Perlick also has pass-through refrigerators featuring doors on both sides. “For certain bar layouts, such as a racetrack designed bar, a pass-through refrigerator in the middle of the track allows bartenders on opposite sides to access packaged beverages without having to walk around to the other side,” says Kearns. Glastender, a Michigan-based company, offers several underbar coolers with features such as front venting, mug chillers, and pass-through. Low profile and narrow door coolers are available. Glastender also has a refrigerated wine drawer with upright storage.



May 2017


Chicago, IL

The competition is open to all commercially produced spirits, mixers, energy drinks, beers, and wines from around the world. This by-the-trade, for-the-trade competition will be judged by some of the top on-premise owners and mixologists in the industry. Winners in each category will be promoted within the pages of Bar Business Magazine both in print and online for the rest of the year. Winners will also receive a two-inch round physical medal and the use of the digital medal image in any POS material. barbizbeveragecompetitions.com

BAR BUSINESS B E V E RAG E CO M P E T I T I O N By the Trade, for the Trade

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To Advertise in Bar Business Magazine, contact Art Sutley 212-620-7247 Asutley@sbpub.com barbizmag.com

April 2017

Bar Business Magazine



How did you design Alden & Harlow’s bar program?

They had a basic bar layout done, and then I adjusted it and designed it from there to be more efficient. My inspiration is what can we make in-house that other people aren’t doing? We try to do something different, that’s pretty fun and approachable, tastes great, and you’re not seeing in other places. Everything we do we like to say is seasonally inspired, but we do change our food and beverage menu on a weekly basis, so if there were 52 seasons, then we’d be pretty seasonal.


Beverage Director of Alden & Harlow (Cambridge, Massachusetts)


eth Freidus started working in restaurants when he was just a teenager, and he worked his way up from cleaning and prepping to running the beverage programs at two Cambridge restaurants: Alden & Harlow and its sister restaurant, Waypoint. Freidus spent years bartending, but he also spent a lot of time perfecting cocktails at home. “I made hundreds of classic cocktails before I even started playing around with my own recipes,” he says. “I love cooking at home, so I started tying the two together and asked what can I create that will be fun, fresh, and better than what’s out there to purchase?” Those early days of inspiration are evident on Alden & Harlow’s cocktail menu as Freidus mixes up cocktails with unexpected food ingredients like roasted beet, smoked jalapeño, and carrot.


Bar Business Magazine

What was your guiding inspiration for the cocktail menu?

If we can make it better than what’s out there on the market, then we do. So most of our cordials and things like that we make in-house. And then we have our actual menu featuring house-made ingredients, which is meant to be paired with our food menu. So you’ll see a lot of coexisting themes between the food and beverage menus. Sometimes we’ll put ingredients on the drink menu and the kitchen will use a component of that, or vice versa. Why can’t you make a delicious and easily approachable cocktail with that same ingredient? I feel like it scares a lot of people who run bars, and they’d rather just keep it simple. Whereas we like to push the envelope a bit and create dialogue with our guests. The kitchen and bar work together very closely to create little journeys and experiences for our guests with food and beverage.


How do you curate your wide selection of unique beers?


How do the beverage programs differ at Alden and Waypoint?

Alden is a basement bar and focuses more on whiskeys. So we do a lot of cocktails and definitely focus on a lot of brown spirits. We probably have about 60 different whiskies. At Waypoint, being more seafoodfocused, we have the largest absinthe program in Boston with about 20 different absinthes and specific absinthe cocktails that rotate. We have a lot of different cocktails that are meant to be paired with more seafood-focused cuisine.


What is the driving force behind your food menu?

A lot of it stems from Chef/Owner Michael Scelfo’s Italian grandmother and his family. He does a lot of twists on classics, but he also does a lot of really new, successful dishes that are a culmination of different cooking styles and flavors. He moved around a lot so he has influences from the South, Midwest, West Coast, East Coast, and Mediterranean influence from his family.


Any advice for other bar managers/beverage directors?

It’s really all about the people that you bring on. You want people who will come in early, work as hard as they can work, have fun while doing it, stay late to help everyone close up, and then come back the next day and do it again. If you find people who fit what I described, you hold on to them and you make sure that they’re happy, being challenged, growing, and want to be there.

We’re dubbed a rotating account, and by that I mean we change up our beer list every week. We’ll get small amounts of limited allocated beers that are delicious and highly renowned. We’ll put them on, run them out, and move on to the next. Luckily, Massachusetts is getting way better beers to the market now and every year there are better breweries entering. Our distributors are very aware of what we want and when we want it, and they’re pretty good at reaching out to us and letting us know when they have something.

April 2017 barbizmag.com

All Photos: Kristin Teig.



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KEEP RUMCHATA ON THE BACK BAR AND IN THE COOLER. IF PEOPLE SEE RUMCHATA, THEY WILL BUY IT. RumChata®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.