Bar Business April 2018

April 2018

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

Page 48

Craft Beer Trends

A Fresh

“out”look How to design the perfect outdoor space.

PORTABLE BARS

Take your bar on the road

NICE ICE!

Elevate your cocktails with craft ice

PLus

Options to update or replace your flooring www.barbizmag.com

Contents How Tos

20

Bring Your Bar on the Road

Portable bars maintain professionalism on the road.

24

Factor In Flooring

30

Nice Ice!

38

All Charged Up

April

A guide to seamless and slip-resistant floors.

Two manufacturers help you elevate your cocktails with quality ice.

Providing phone chargers can lead to customer retention and larger profits.

Departments

4

From the Editor

6

On Tap

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

12

Behind The Bar

18

Happenings

In-depth analysis of beer, wine & spirits.

Important dates for the month.

52

Bar Tour

56

Inventory

60

Q+A

This cocktail-centric bar gives a nod to the past with an eye to the future.

Featured product releases.

Jared Bailey & Moses Laboy – New York, New York

Features

44

A Fresh “Out”look

48

Getting Crafty

The outdoors is “in.”

The latest craft beer trends and suggestions to serve up in your bar.

Contents photo: Shutterstock/ YARUNIV Studio, Cover photo: Rick Snider, Cooper Carry.

barbizmag.com

April 2018

Bar Business Magazine

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THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

April 2018

Vol. 11

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

editorial

Turn to page 60 to learn more about King’s Day and Rutte Old Simon Genever.

Editor Ashley Bray 212-620-7220 abray@sbpub.com Contributing Writers Emily Eckart, Phil Gendreau & Jeff Mikolazyk, Elyse Glickman, Tanya Lawrence, Andria Park

art

Art Director Nicole Cassano Graphic Designer Aleza Leinwand

production

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

circulation

Circulation Director Maureen Cooney mcooney@sbpub.com

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

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 Š Simmons-Boardman Publishing Corporation 2018. 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.

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Bar Business Magazine

April 2018 barbizmag.com

from the editor

From The Editor

My goal is to spread ideas.

Trends always start at the top.

- Homaro Cantu

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Bar Business Magazine

T

his year’s Nightclub & Bar Show returned to the Las Vegas Convention Center in March. A formal recap of the show will appear in a future issue, but I wanted to use this month’s column to highlight a few trends I observed during the show.

Virtual Reality. New to this year’s show was the eSports and Gaming Pavilion, which gave bar and nightclub owners/operators the opportunity to learn from industry experts about the growth of both eSports and virtual reality environments in the nightclub and bar space, and how to use them to their advantage. The pavilion, presented by Scout Gaming Platform and Creative Works, invited attendees to experience virtual reality for themselves.

Games. The eSports and Gaming Pavilion wasn’t the sole gaming entry on the show floor. Trivia, board games, pinball machines, tabletop games, and more were all represented at the show, and it’s clear that games are in high demand. We’ve written about this topic in our pages before, but providing games for your customers means they will stay in your establishment longer, which results in increased check sizes. It also enables your bar to differentiate itself by offering a unique experience. After all, unique experiences are why your guests seek out on-premise locations to grab a drink in. Give them a reason to get off their couch and into your establishment.

Chargers. While in your bar, chances are good guests will be looking to charge up their phones. Make sure you have a charging option to offer them—and no, your bartender charging their phone

behind the bar should no longer be an choice! The exhibit hall was full of charging technologies—from recyclable one-use chargers to portable units customers can rent out to secure locker charging stations that can be used for a small fee. You could say the show was all charged up this year! If you’re looking to bring in chargers to your establishment, check out our how-to column on this subject on page 38.

Cannabis. We’re still in the very early stages of cannabis making its way into our industry, but there was a separate area of the show floor this year, The Hospitality of Cannabis Pavilion, which gave attendees an inside look at how cannabis is growing in the nightlife industry. The Pavilion included cannabis advocates, product suppliers, and even chefs who infuse it into food and drink. It’s a complicated issue as the laws vary from state to state and sometimes even city to city. While cannabis is legal in certain states, the social use laws are still being debated and solidified on where and how it can be consumed and smoked. Pay special attention to this topic as laws change, social use issues are shaken out, and bars and nightclubs inevitably get into the mix. We’ll be keeping our eye on it for sure.

Be sure to save the date for next year’s show: March 25-27 in Las Vegas.

Ashley bray, Editor

April 2018 barbizmag.com

From ON TAP The Editor

The new Donna Bianca is a white pizza made with four Italian cheeses.

T

ON TAP

Turn Profits With This Three-Minute Pizza Solution

he ability to quickly, easily, and consistently prepare and serve a high-quality pizza without investing in large and expensive equipment, staff time, or training, has been a challenge.

Donna Italia has solved this problem by combining a great-tasting pizza with a specially designed, easy-to-use stone oven small enough to sit on a counter.

The innovative Donna Italia Pizza Solution guarantees an artisanal Italianmade pizza of optimal quality and taste served in just three minutes.

The ovens require only a regular 110volt outlet for operation and are available in three models: the Donna Italia Singolo with one baking chamber, the Donna Italia Doppio with two baking chambers, and the mobile Donna Italia Express with added space savings.

In addition to the product itself, the Donna Italia Pizza Solution also includes the company’s cost-effective business model and flexible contract terms. Bar owners receive the equipment (oven of choice, pizza prep tools, and ongoing

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Bar Business Magazine

service and support) at no cost, paying only for the pizzas—much like a monthto-month food club subscription— creating an efficient stream of revenue with zero depreciation.

The artisanal pizzas are made with 100% natural ingredients, including fresh Italian mozzarella cheese and a special blend of Italian flours, olive oil, and tomato polpa (crushed tomatoes).

The pizzas contain no added sugar, preservatives, or baking enhancers. Made in Italy, the dough is hand-stretched, and the pizzas are partially baked in a woodfire oven, fast-frozen to ensure optimal freshness, and individually wrapped in specially designed flow-pack packaging.

Beginning this month after almost a year of development, Donna Italia is introducing the Donna Bianca. The “white pizza” made with four Italian cheeses—Mozzarella, Provolone, Grana Padano, and Pecorino—was developed in response to demand from the company’s foodservice customers looking to expand their Donna Italia pizza offerings. The Donna Bianca features a light brushing

of garlic-infused extra virgin olive oil to its crisp and airy crust. Launching exclusively in the U.S., the Donna Bianca joins the Donna Italia Pizza Margarita and Donna Italia Focaccia (each available in 9-inch and 12-inch sizes).

The hospitality industry is catching on fast, with Donna Italia finding a receptive market among managers and operators.

To further help bars succeed, the company works with each new venue to assess its “pizza demand” based on the type of outlet, local market, and other factors. From there, the company provides staff education and training, marketing materials, and support. Donna Italia’s customer retention level exceeds 85%.

“Donna Italia was never really about the food per se,” says Donna Italia Founder and CEO Gilad Shalom. “It was about providing an industry—in this case, the foodservice industry—with a game-changing pizza solution and business model, while also spreading the Italian spirit, flavor, and passion for life.” donnaitalia.com

April 2018 barbizmag.com

PLUG IN. POUR. GET PAID.

Your Bar's All-In-One Draft System Solution All you need to do is plug in to start pouring • No Construction Needed • Portable • Indoor/Outdoor Use • Temperature Controlled • No Water or Sewer Line Required • No Waste • Made In The USA "You get the perfect pour every time because the beer is cold, the line is cold, and the tap is cold."

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- Miles Gould owner of The Cornerstone Bar and Restaurant, Winnipeg Canada

From ON TAP The Editor 10 Reasons Why You Need to Attend the 2018 NRA Show

T

he National Restaurant Association, Hotel-Motel Show 2018 (NRA Show®), the largest annual foodservice tradeshow in the country, returns to Chicago’s McCormick Place from Saturday, May 19 through Tuesday, May 22.

The tradeshow will once again include BAR, which showcases the hottest products and coolest trends in the bar business. Located in the Lakeside Ballroom, this year BAR will not be a separate show, and attendees will be able to purchase one pass that offers access to all areas.

Some highlights attendees can look forward to in the BAR specialty area is the annual Star of the Bar finals, which will be held live on the show floor on Sunday, May 20. On the Beverage and Alcohol Mainstage, attendees can experience mixology demos from master mixologists like Charles Joly, Brian Van Flandern, and Tony Abou-Ganim.

Need more reasons to register for the show? Well, we’ve got ten.

1. Restaurant Revenue Growth Conference. New this year, this unique, forward-thinking experience for restaurant leaders is focused on tools and resources to deliver actionable strategies for exponential growth, while providing takeaways that are critical to business success. The conference will include expert-led sessions with Billy Beane, Executive Vice President of Baseball Operations for the Oakland A’s, and Jon Taffer, restaurant business entrepreneur, consultant, and host of Bar Rescue.

2. Hottest products in the industry.

2,300 exhibitors representing 900-plus product categories bring their latest 8

Bar Business Magazine

and greatest products and solutions.

3. World-class celebrity chefs.

Industry celebrities will take center stage to showcase their culinary prowess and industry insights. Chefs demonstrate their techniques and share tips and tricks at the World Culinary Showcase, which runs all four days.

4. 50-plus On-Floor Education Sessions. Education sessions will cover a wide variety of subjects from workforce development and business operations to food, nutrition, and beverage/alcohol focused content.

They’re capped at 30 minutes, ensuring attendees receive cuttingedge industry knowledge for a manageable time investment.

5. Startup Alley. Back for its fourth year, this is the destination for emerging, tech-savvy startups in the restaurant technology space to gain the opportunity to get in front of more than 66,000 foodservice professionals to showcase technologies that help operations run smoother and more profitably.

6. Signature ’18. Join NRA President & CEO Dawn Sweeney as she hosts some of the brightest minds in the business for an energetic, focused discussion about the future of foodservice and best practices to adjust to the evolving climate.

7. Foodamental Studio. This event

will include two days of hands-on workshops, a day of culinary education, and a day-long tasting open house with all the Food and Beverage Award (FABI) products.

8. Specialty Areas & Pavilions.

Sprinkled across the show floor, these curated specialty areas and pavilions are grouped by top trends, products, and emerging technologies.

9. Bellavita Italian Pavilion. The largest Italian food and wine expo in the world will command approximately 20,000 square feet of exhibit space, and it features Italian food and beverage producers, wine-focused educational sessions, and demonstrations by celebrated chefs.

10. Exciting Awards Programs.

The FABI Awards celebrate the year’s most exciting food and beverage breakthroughs in taste, marketability, creativity, and profit potential. The Kitchen Innovations® Awards recognize equipment and cutting-edge technology innovations that improve back-of-house operations and benefit operators.

Before you go, plan ahead by downloading the NRA Show app (https://apple.co/2HFvnKr) to learn more about the exhibitors, speakers, schedule of events, and more! show.restaurant.org

April 2018 barbizmag.com

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From ON TAP The Editor Jell-O Shots Just Got a Makeover

J

ell-O shots are a great item to offer at your bar and nightclub, but they can be messy, difficult to enjoy, and time consuming to make. Enter the Original Jel Shot Company.

Company Founder and CFO (Chief Fun Officer) Ashley Zalkin was known as the “Jell-O Shot Queen,” and she used to make thousands of Jell-O shots for parties and events. She launched her company after looking for an easier way to get Jell-O shots and discovering there were no pre-made options on the market. The Original Jel Shot Company started in 2015, but it took three years to perfect the texture and flavor before they launched their product in November 2017.

With Jel Shots, it’s easy for bars and nightclubs to supply Jell-O shots. The Jel Shots are pre-formed and easy to enjoy straight from the package with no mess.

They are vegan and gluten friendly, come in 100% recyclable containers, and don’t melt.

The Jel Shots are currently available in six flavors: Blu-Razz (blue raspberry), Banana Blast, Candymelon (watermelon), Frosty Mug (rootbeer),

Peach Bum, and Sin-O-Shot (cinnamon). The company plans to roll out new flavors in the next year or two.

Wholesale pricing and bulk packages are available to bars and nightclubs to order through their state’s distributor.

Bringing in additional revenue with a new product like Jel Shots is an obvious advantage, but the shots offer additional benefits as well.

1. Time savings. By eliminating the need to make Jell-O shots, you free up employee time to do other tasks.

2. No refrigeration needed. Jel Shots can be stored in dry storage for

The Bourbon Starburst Combine bourbon, Cointreau, peach bitters, and champagne in a shaker with ice. Strain into a coupe glass. Garnish with a Peach Bum Jel Shot.

up to a year, and thanks to the company’s special plant-based secret formula, they won’t melt up to 180 degrees. This saves on valuable refrigerator space as well.

3. Safety sealed! Jel Shots are hermetically sealed so your guests can be assured that the product is safe and germ-free.

4. Add them to cocktails.

Bartenders can use Jel Shots as a garnish for a twist on a signature drink or frozen to replace ice cubes in cocktails. See below for a recipe idea.

5. Inventory control. The individually packaged Jel Shots make it easy to take inventory of the product so you can tell if any product goes missing.

The company also offers a party tray with thirty assorted shots, which is easy for staff to use. It’s also a great menu item for VIP tables in clubs.

6. Gaming. Make games using the Jel Shots. There are small numbers on each package that sports bars can especially use to get creative with score-related games or raffles. originaljelshots.com

What’s Trending On BARBIZMAG.COM get ready for nra

Planning a trip to this year’s National Restaurant Association Restaurant, Hotel-Motel Show? Get full details about speakers, events, education sessions, and more to help you plan your trip.

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Bar Business Magazine

buyer’s guide

Looking for something? Our directory is your one stop for the products and services your bar needs. It’s separated into categories like Bar Technology, Drinkware, and Furniture to make your search even easier.

Win a Cask of Whiskey

With doors due to open by Christmas 2018, Lough Ree Distillery in Lanesborough Co. Longford, Ireland is celebrating with a promotion: The chance to win your very own cask of Single Pot Still Irish Whiskey.

April 2018 barbizmag.com

Tobin Ellis, founder and CEO of BarMagic.

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.”

INTRODUCING TOBIN ELLIS SIGNATURE DRAFT COCKTAIL SYSTEM

Tobin Ellis

Serving craft cocktails on tap is a great way to quickly elevate your beverage program and increase revenue and profits.

Check it out at perlick.com/commercial

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

Behind The Bar: tequila

Let’s talk

A primer on the tahona, blue agaves, and open-air fermentation.

BY Phil Gendreau & Jeff Mikolazyk

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Bar Business Magazine

S

pringtime is a fun and vibrant time of the year. The flowers start to bloom, the weather is changing, and the days are getting longer.

Behind the bar, we start to see our customers drinking habits change from heavier beers, red wines, and whiskey-based cocktails to lighter beers, white wines, and spirits. And with Cinco De Mayo right around the corner, nothing says spring has sprung like good tequila!

Whether your guests are sipping it straight or having one of your specialty cocktails, there are many ways to enjoy tequila. However, with so many on the

shelves these days, how do you know which one will appeal to your guests’ taste buds and sell consistently?

Lets get into what makes up tequila.

There are many factors that classify a spirit as tequila. It must be produced in Mexico. Almost all Tequila these days is produced in the Mexican state of Jalisco. However, there are some laws that allow certain limitations for other cities to produce as well.

A main factor is the blue agave. True tequila, by law, has to be 51% blue agave. Always be on the look out for great brands advertised as containing 100% blue agave. This is key in knowing that all-natural flavors are added to the

April 2018 barbizmag.com

Photo: Shutterstock.com/ zarzamora.

TEQUILA

Almost as Good as a Day at the Beach Affordable Simple Interface Online or Offline Mode Easy to Learn and Use

paradisepos.com • 1-877-777-5530 • info@paradisepos.com

ALMOST ALL TEQUILA IS PRODUCED IN

THE MEXICAN STATE OF JALISCO.

BLANCO/SILVER, REPOSADO, AND Añejo ARE THE

3

MAJOR TEQUILA CATEGORIES

TRUE TEQUILA, BY LAW, HAS TO BE 51% BLUE AGAVE

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Bar Business Magazine

bottle. The lower the blue agave, the more sugar juice is added, which creates a lower quality spirit.

Next, the aging process will inform you of the different taste profiles that you will experience.

There are three major categories you will see at most bars. We start with Blanco or Silver. This is unaged or slightly aged tequila with some heat and mild flavors. Reposado, which means rested, is aged in wood barrels from two months up to one year. Usually these tequilas bring the taste of oak with a slightly smooth finish. Añejo is aged from one to three years and is a very complex tequila that will bring heat with lots of smoky wood characteristics.

Now that we have covered the history and taste profiles, let’s talk about some great brands to use. We start with a newcomer in the market from Savage & Cooke Distillery. Their Ayate Tequila is fairly new to the market but is already making a big splash. Winemaker Dave Phinney of The Prisoner Wine Company in Napa Valley is running the show, and he has teamed up with Casa Ramirez Distillery in Guanajuato to produce this great product.

Their aging process is a bit unique.

Their Ayate Reposado starts with four months in American Oak barrels followed by four months in one of the wineries’ Chardonnay barrels. Once bottled, you will find flavors of agave, lemon, ginger, and vanilla bean. Their Ayate Añejo spends two months in new American oak barrels, four months in used French oak barrels, and finishes for six months in Chardonnay barrels.

The tequila features notes of caramel, butterscotch, dried fruits, toasty oak, and dark chocolate.

While there are many ways to enjoy Ayate, we believe that on the rocks would be best. The slight dilution of the ice will bring forth all of the tequila’s wonderful flavors and allow you to enjoy some easy sipping. We also used the Ayate Reposado in a Oaxaca Old-Fashioned. This drink was invented by Philip Ward of the famed cocktail bar Death & Co. in the East Village of New York City. It is a sweet

and smoky cocktail, which when made correctly, will definitely take you on a journey south of the border.

We now move forward to some brands from Pernod Ricard. Avión Tequila, which was just fully acquired by the Pernod Ricard brand, is quickly making its name as an ultra-premium tequila brand made from 100% agave.

Aged in small batches with a timeintensive distilling process, it is no wonder this brand is showing up behind the bars of all major restaurants. Avión Tequila features reposado, añejo, espresso, and smallbatch extra añejo expressions.

We used Avión Reposado to create a lovely spring margarita—the BasilBerry. Once the weather starts to heat up and we are able to finally get some fresh herbs and fruit, this makes for a great cocktail. The sweetness of the blueberries and the clean, crisp taste of basil combine perfectly with this tequila.

Olmeca Altos Tequila was originally based in the UK and has recently made its way to the US. Made from 100% hand-cut, Mexican blue agave, Olmeca Altos Tequila has reposado and añejo expressions.

We tried Olmeca Altos Tequila Plata, and used it in a take on the classic Paloma, a light and refreshing drink that’s a perfect alternative to a margarita. Olmeca Altos Tequila Plata uses 50% tahona-crushed agave and 50% roller mill agave that leads to a fairly complex tequila. Tequila aficionados love the complexity that comes with the tahona-crushed agave products.

What is tahona-crushed agave?

Back in the day—and we mean way back around 1500—there was an old tool called the tahona. Essentially, this multi-ton “wheel” spins in circles on top of the agave plant. It fine crushes it and releases all the juices from the heart of the agave. In the past, cows or donkeys would be strapped to the wheel and walk in circles to keep the wheel moving.

Tequila experts consider some of the finest tequilas in the world to be made using this method.

Seeing as we are living in 2018, and

April 2018 barbizmag.com

Behind The Bar: tequila

VISIT US AT THE NRA SHOW 2018 FOR A DEMONSTRATION AND TASTING. BOOTH # 8041

Behind The Bar: tequila

Phil Gendreau & Jeff Mikolazyk own and operate Seed & Sip, a farm-to-glass mobile bartending company based out of Rhode Island. They have operated and created cocktail menus for bars and restaurants in Providence, Boston, and Cape Cod. Seed & Sip is now their focus, and they use locally sourced ingredients from New England farms to create juices, syrups, and infusions for specialty cocktails. While using local breweries, wineries, and distilleries, they try to bring the freshest approach to any type of event. Follow them on Instagram @seedandsip. For inquiries, visit seedandsip.com or email them at phil@seedandsip.com.

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Bar Business Magazine

Oaxaca OldFashioned 1 ½ ounces of Ayate Reposado ½ ounce of Mezcal ½ ounce Agave Syrup 1 dash angostura bitters orange peel to garnish

Combine ingredients in a shaker and stir until well chilled. Strain into a rocks glass with ice. Garnish with the orange peel.

Optional: Hold orange peel in one hand and a wooden match in the other with the orange side an inch or so away from the flame. Quickly squeeze the orange peel until the oils spark, extinguish the match, and drop peel into the cocktail.

The caramelization of the orange oils enhances the taste of the cocktail.

Phil Gendreau & Jeff Mikolazyk

Basil-Berry 2 ounces Avión Reposado ½ ounce of triple sec ½ ounce fresh lime juice 1 ounce blueberry/basil syrup ½ ounce Grand Marnier fresh blueberries for garnish Blueberry/basil syrup recipe (makes 1 quart): 12 ounces of sugar 12 ounces water 12 ounces fresh blueberries 4-5 fresh basil leaves

For the syrup, combine ingredients except basil leaves in a sauce pan over medium high heat. Stir constantly until sugar is melted and reduce heat to medium. Add basil leaves and let simmer, stirring occasionally until the blueberries begin to burst and secrete their juices. Remove from heat and cool. Fine strain into a container and refrigerate for up to two weeks. For the cocktail, combine ingredients except Grand Marnier in a shaker, fill with ice, and shake well for 20 seconds. Strain into a cocktail glass filled with ice and float ½ ounce of Grand Marnier on top. Garnish with blueberries.

Phil Gendreau & Jeff Mikolazyk

Fuego Fresco

Paloma

2 ounces Olmeca Altos Plata tequila 1 ounce fresh grapefruit juice ½ ounce fresh orange juice ¼ ounce of fresh lime juice grapefruit soda to top 1 slice fresh grapefruit for garnish Combine tequila and fresh juices in a cocktail shaker and fill with ice. Shake for 20 seconds and strain into a highball glass filled with ice, top with grapefruit soda, and garnish with a fresh slice of grapefruit. If you’d like, try rimming the glass with some kosher salt which helps to balance the acidity of the juices.

Phil Gendreau & Jeff Mikolazyk

Fuego Fresco 1.5 oz Puro Verde Silver ½ ounce fresh lime juice ½ ounce simple syrup ½ ounce egg white (optional) 3-4 slices of cucumbers 1-3 slices jalapeño small pinch of salt chile lime salt for rim

Add cucumber and jalapeño to a mixing glass and muddle lightly then add remaining ingredients (with egg white add without ice, shake to emulsify egg white, then add ice and shake again) with ice, shake, and strain into a chilled cocktail glass. Garnish with a sliced cucumber and/ or sliced jalapeno.

Craig Reeves

April 2018 barbizmag.com

Photo: Puro Verde.

we don’t need cows walking in circles to make a wheel spin, most distilleries now use what’s called a Frankenstein. This play on the Tahona is a rolling ball machine that is computer operated. It requires less manual labor, but it’s still the same from back in the 1500’s.

However, there are still some distilleries that use the old-school variation of the tahona where workers push the wheel to crush the plant.

Lastly, Puro Verde is an all-organic brand that Brand Ambassador Craig Reeves says is “chemical free from ground to mouth.” The tequila is made on a single estate in Amatitán, Jalisco, and Puro Verde uses no pesticides or fertilizers when growing its agaves. It also uses all-natural, open-air fermentation, meaning there is no added sugar, yeast, or anything to expedite the fermentation, so the process takes about a week longer than enhanced fermentation.

Puro Verde’s tequilas are made from 100% Blue Agave and certified organic by the USDA and BioAgriCert. Puro Verde offers four 80-proof tequilas: Puro Verde Organic Silver (sweet agave taste); Puro Verde Organic Reposado (soft oak, sweet agave taste); Puro Verde Organic Añejo (deeper oak, light sweet agave taste); and a five-year Puro Verde Organic Extra Añejo Reserve that features a smokey body with a creamy texture. It also offers the uncut, 110-proof Puro Verde Organic 110 Blanco.

Fun Fizzy Fresh

SILVER

91 POINTS

www.SandaraUSA.com 01321

info@SandaraUSA.com

GOLD

GOLD

Happenings May 2018

28

May 28 Memorial Day After this winter, we welcome the season of the sun! Queue up a list of summer favorites.

May 14-20 American Craft Beer Week Celebrate the culture and community of craft brewers with beer specials and tastings.

20

May 20 Pick Strawberries Day Drop some of this fruit in glasses of champagne, use them to garnish a cocktail, or blend them into a daiquiri.

Orange juice isn’t just for breakfast. Squeeze out a menu of citrus-inspired cocktails featuring this staple ingredient.

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Bar Business Magazine

May 19 World Whiskey Day Invite guests to have a dram of a unique blend or one of their favorites.

April 2018 barbizmag.com

All Photos: Shutterstock.com.

May 4 National Orange Juice Day

Happenings

Upcoming

May 9 National Moscato Day

EVENTS

Pick up a few bottles of this sweet wine and get to pouring!

MAY National Restaurant Association/BAR Show May 19-22, 2018 Chicago, IL

show.restaurant.org

May 15 National Chocolate Chip Day Celebrate this sweet treat with chocolate chip cookies, muffins, and even garnishes!

JUNE Rum RENAISSANCE FestIVAL June 9-10, 2018 Fort Lauderdale, FL rumrenaissance.com

Bar Convent Brooklyn June 12-13, 2018 Brooklyn, NY

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2 May 8 National Teacher’s Day This holiday coincides with Trivia Tuesday, so offer teachers a muchneeded drink special while they show off their knowledge on a round of trivia.

barbizmag.com

Invite guests to raise a glass to their siblings —or a friend who feels like one— with two-for-one specials.

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Tales of the cocktail July 17-22, 2018 New Orleans, LA

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April 2018

Bar Business Magazine

19

How To

How To: portable bars

Portable bars maintain professionalism on the road.

Bring Your Bar on the Road 20

Bar Business Magazine

By Andria Park & Krystal Ndoni April 2018 barbizmag.com

How To: portable bars

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Photos (left to right): Barlok; The Portable Bar Company.

hether you’re an event company that rents out bars, a bar owner looking to promote your brand on the go, or a restaurant owner that needs a patio expansion, look no further than portable bars for your ideal solution.

For banquet halls, weddings, meetings, conventions, and galas, portable bars offer a flexible and professional looking setup for cash or ticket-stub bars. And not just for alcohol—these products can be used for other beverage or food service needs (it’s been said that chefs have even used them to serve sushi on movie sets!).

After all, bringing loose liquor and setting up shop on a folding table is the last thing you want to do if you’re trying to drive your brand.

Ultimate Bars Based out of Orange County, California, Ultimate Bars has been in business since 2005, though their concept started in the late 1990s.

“Back in the day, there were no real portable bars out there,” says Travis Crivaro, Co-Founder of Ultimate Bars with Guy Scharff. So, Crivaro built one out of necessity. “They’re built by bartenders for bartenders.”

Ultimate Bars brought its prototypes to catering events, and people noticed.

Their portfolio includes clients from Disneyland, the Hilton, Princess Cruise Lines, and the White House. Even Oprah bought several for a speaking tour to use as VIP registration booths.

Due to their ease of use and multifunctionality, they’re also popular on TV and movie sets.

Lightweight, durable, no/low assembly, and versatile, Ultimate Bars’ portable units are American made.

They are also easy to set up. “You can set up the bar literally in less than a minute—just roll it up,” explains Crivaro. “There’s no additional tooling necessary.”

The bars come in a variety of models, including The Ultimate Bar for high-volume situations that features folding upper and middle shelves, a detachable 15-bottle speed barbizmag.com

image of a client for a birthday celebration, etc.

“They’re very customizable,” says Crivaro. “They can be DJ booths, cocktail tables—there’s a lot of working space.”

The Portable Bar Company’s large back bar product

rack, two removable bottom rails for additional storage, and more. Optional accessories, like a rechargeable battery operated LED lighting system that runs off a remote control, are also available. Another popular model is The Convention Bar, which is a slimmed down version of the Ultimate model with one folding shelf.

Both The Ultimate Bar and The Convention Bar are made of aircraft aluminum—an extremely lightweight material that doesn’t rust, is ideal for the outdoors, and light enough that a single person can move the bar around.

Both models also fold into a five-inchthick table that can be wheeled over to a transport van or truck.

Ultimate Bars also offers additional models like back bar units and event cubes and tables.

Each bar can be customized in a number of ways. Interchangeable bar tops allow for easy swap outs (for example, there’s a circular bar top that flips on one side into an S-shaped bar top). There are also a variety of finishes to choose from, including high-end options like full-grain leather trim and lights. Currently, the “rustic” or woodpaneled look is popular.

And thanks to easy, interchangeable graphics, bar owners can slide in new graphics to correspond to any event— featured liquors, a company’s name, an

Barlok Based out of Hodgkins, Illinois, Barlok is another portable bar company and manufacturer that’s lighting up the scene. Specifically designed to fit the needs of a changing market, Barlok’s portable bars combine the versatility of form and function with hassle-free installation.

Barlok offers a variety of products that can be customized to fit the needs of your bar, for rent or for purchase and available for shipment coast to coast.

Their models include the Straight Shooter Kit, High Ball Kit, Happy Hour Kit, Double Shot Kit, Lucky Draw Kit, Jack Pot Kit, High Roller Kit, VIP Kit, and the Side Car Kit. Standard features of their portable bars include a programmable LED screen, tap attachments, tap hoses, and condiment and ice bins. Best of all, their design has the ability to add modular sections to achieve the size needed for a specific event or create different shapes for different bar configurations.

“At one location, a bar may be best configured in the ‘L’ shape, whereas another location may require an octagon or circular shape,” explains Douglas Crowe, Chief Operating Officer of Barlok. “Barlok provides this flexibility while creating a dynamic focal point for an event.”

No matter the size or shape, Barlok also builds customized flight cases to ensure for safe transportation.

Pro Tip Portable bars are a professional way to promote your brand at events and trade shows.

April 2018

Bar Business Magazine

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How To: portable bars

The Portable Bar Company Sinks, ice bins, and large portable bars 22

Bar Business Magazine

Portable bars provide functionality and branding.

that break out into smaller bars are all a part of The Portable Bar Company’s lineup. All of the products can be assembled without tools, but they still carry heavier duty components.

Standard features also include cutting boards and speed rails—all foldable and made with built-in wheels for easy transport.

The Portable Bar Company offers two lines of portable bars: foldable and modular.

“Each line has unique features to meet the needs of almost any business,” says Derek Bullard, Marketing Director.

The foldable models are “collapsible” or folded out on hinges, then set into place with locking pins on spring latches.

“Every bar in our foldable bar line can be assembled by one person in five

Ultimate Bars says the “rustic” look has become popular

April 2018 barbizmag.com

Photos (top to bottom): Barlok; Ultimate Bars.

In addition to being able to customize the overall setup of your bar, custom branding your business’ name and logo to Barlok’s portable bar is also a popular option. The benefit of this goes without saying.

“Most recently, we designed a bar for a prominent vodka company who now travels nationwide promoting the vodka with the custom graphics on the front of the bar and setting the RGB LED panel to the specific brand color as well,” says Crowe.

The RGB color model is an additive color model in which red, green, and blue lights are added together in various ways to reproduce a broad array of colors.

“The feedback we received from them is that the bar does not look or feel portable,” says Crowe. “It functions and looks like a permanent bar.”

If the bar is going to be outdoors, Barlok’s portable bars have got it covered—literally.

“Barlok is customizable to meet any environmental requirements as well,” adds Crowe. “If the bar is going to be outdoors, it can be built to look elegant without any electronics. Additionally, a canopy can be added.”

minutes or less and no tools are required,” added Bullard.

The modular bar line includes the Flash Bar and the Back Bar. If you want to switch up the shape and size, just switch up the interlockable components. Some of these models can even stretch as wide as 15 feet with “the look and feel of a custom permanent bar.”

Similar to Ultimate Bars, the Rustic Folding line has proven to be a trending bestseller for The Portable Bar Company. “We just came out with these bars, and they are already a huge hit,” shared Bullard. “These bars have all the traditional features of our folding line. What makes them unique is the steel frame is clear-coated raw metal so each bar’s frame has unique distress marks— giving them a truly custom look.”

If you want a bar that looks like a permanent built-in at a venue, the Flash Bar, another bestseller, is available at competitively low prices. These models can actually be set up as one or multiple stations, and they come in hundreds of styles of laminate.

Did we mention it’s portable?

Whatever your bar’s needs, these companies have something for everyone. Planning an event or trade show no longer has to be taxing.

The convenience of a portable bar should not be underestimated—it provides the necessary functionality bartenders require to perform their craft while still providing your business and brand with a polished and signature appeal.

So, cheers to the endless amount of portable possibilities!

2

How To

How To: Flooring

Factor In Flooring A guide to seamless and slip-resistant floors.

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our bar is made up out of a lot of components, but what about the floor that all of that equipment sits on and that your employees and customers traverse day after day?

We spoke with some flooring manufacturers about the products they offer, the current trends, and what a bar or restaurant should consider when choosing flooring.

Topping the list of considerations is

Pro Tip Install a slip-resistant, seamless floor without welds or joints so that there is no place for dirt and bacteria to get trapped.

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Bar Business Magazine

slip resistance. The key is to look for flooring with long-lasting slip resistance. “A lot of manufacturers will tell you their floor is slip resistant, which it likely is, but for how long?” asks Greg Veale, President of Altro, which provides safety floor and wall solutions for commercial sectors.

“Many floors will be slip resistant when first installed, but that slip resistance will wear away over time, long before the floor should need to be removed.

“For areas prone to spillages and slip hazards, you need to install flooring with sustained slip resistance, meaning a floor that guarantees the same slip resistance from when it was installed throughout its useful life. This is one of the benefits of ‘resilient’ flooring, such as vinyl. The composition of the product can allow for slip-resistant particles throughout the material and not just on the surface, ensuring good traction for the life of the floor.”

Just as important is a floor without

any seams. “Seamless floors—which means a poured-in-place floor with no welds or joints—delivers a sanitary solution, critical to food environments,” says Kendall Ellis, Marketing Manager at The Stonhard Group, a manufacturer and installer of seamless floors, walls, and linings.

“Without seams, there is no place for dirt and bacteria to get trapped.”

Other flooring options, like tiles with grout, will eventually break down.

“Grout in a tiled floor installation will wear away over time, leaving water, dirt, and bacteria behind,” says Veale.

(Note: While considering floors, bars may also want to invest in seamless walls with impact resistance. “In busy kitchens and bars, impact resistance is key,” says Veale. “One ding in a wall can become a bustling apartment complex for bacteria, germs, and fungi.

Health inspectors don’t take kindly to those kinds of tenants, so one tiny hole in a wall can spiral into a giant hole in

April 2018 barbizmag.com

Photo: Liquid Elements’ Glitz & Reflect.

By Ashley Bray

JetRock offers an overnight flooring replacement solution ideal for the back-of-house.

your wallet.”)

For seamless floor installations, Altro has a number of flooring options to cater to different environments. Altro recommends its Altro Stronghold 30 for behind the bar and in kitchens, a 3mm slip-resistant safety floor that works best in environments with frequent spillages.

The flooring has a 12-year warranty.

Altro’s floors can be installed over existing substrates, concrete, metal, wood, and even existing quarry tile, which makes for an easier and faster installation by a network of recommended and trained installers. “A typical kitchen installation of any product can take between 48-72 hours, factoring in removal of equipment, the old flooring, and allowing for adhesives to set,” says Veale. “While we recommend a similar time frame, we can do installation in stages to minimize disruption. We also offer adhesive-free options that can be welded and walked on in under 24 hours. So a kitchen or bar-area renovation can be completed any day the business may be closed.”

Bars looking for a fast installation can also turn to JetRock, Inc., an overnight flooring replacement solution ideal for back-of-house areas. “The JetRock product consists of a proprietary blend of quartz aggregates and specially designed epoxy resins,” says Jed Riopelle, Senior Vice President of Sales, JetRock, Inc. “The components are mixed together and troweled by hand in 26

Bar Business Magazine

a single application to a uniform thickness. The JetRock installation does not require a primer coat or a topcoat, which allows for quick turnaround and eliminates ongoing maintenance issues.”

The JetRock product is installed by a network of certified installers, and it can be applied directly over the existing flooring surface including quarry tile, wood, concrete, or failed thin-mil coating. “Installation requires preparation of the existing surface, which consists of thoroughly cleaning and grinding the existing floor and filling low spots or areas where tile is severely compromised. The JetRock cove base is then installed four, six, or eight inches up the wall followed by installation of the flooring material.

This creates a watertight, monolithic flooring system,” explains Riopelle.

“The JetRock flooring system is installed quickly with roughly 100-150 square feet being able to be completed per hour. This installation is followed by a roughly four-to-six hour curing time at which point the restaurant or bar can resume operations.”

The installation is typically done at night so that the bar has no down time or lost revenue. JetRock’s flooring can withstand the fatty acids, extreme temperatures, and heavy foot traffic found in the back-of-the-house areas of restaurants and bars. It comes with a full three-year warranty for both the product and the installation.

The Stonhard Group carries a wide range of flooring options under four brands. For bars and restaurants it recommends Stonclad UR, Stonclad UT, and Stonshield URI in its Stonhard line.

As part of its Liquid Elements collection, Smooth, Reflect, Crush, Capture, and Polished are recommended for bars. In its Expanko line, CorkCore LVT, Heirloom, and XCR4 are suggested for bars. “Most of our Stonhard products are formulated to stand up to chemical spills and splashes, thermal cycling, and frequent cleanings,” says Ellis. “In addition, they are slip resistant, impact and stain resistant, and seamless so there are no joints and seams to trap dirt and bacteria.”

The Stonhard Group manufactures and installs the floors and offers a single-source warranty on them. The company can handle both new construction and rehab work. “Our installation crews are skilled at preparing a surface for our floors, this ranges from blasting existing concrete to removing existing and damaged quarry tile,” says Ellis.

Depending on the floor chosen, installation can take only a few days, while other floors require more time.

Altro’s Lavencia luxury vinyl tile mimics the look of real wood floors.

April 2018 barbizmag.com

Photos (top to bottom): JetRock, Inc.; Altro.

How To: Flooring

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How To: Flooring

“Our installation teams work with other trades and will work with your schedule so service is not interrupted,” says Ellis.

“We recognize the need to be flexible to accommodate the hours and demands of the hospitality industry.”

While many of the above products are utilitarian floors, companies also offer options for the front of the house, where aesthetics matter more. “The atmosphere, theme, or desired look of the restaurant dictates front-of-house designs, and we recommend smooth sheet or tile products,” says Veale.

For front-of-the-house projects, luxury vinyl tile (LVT) is proving to be a popular finish. “Bars, and other food and drink establishments, are beginning to prefer products that look like real wood without the hassle or expense of actual wood,” says Veale. “A popular LVT texture is a registered emboss, which mimics the cuts of real wood grains and is the most realistic LVT emboss on the market. Unlike real wood, vinyl is unaffected by water, so it won’t warp or rot. This makes it a popular choice for bars and restaurants.

“Altro Lavencia LVT mimics the look of real wood in sheet and plank form, and with their extensive ranges of 28

Bar Business Magazine

color and look, can fit near-any restaurant atmosphere.”

Altro’s LVT flooring comes with a 20-year warranty and offers a fast installation. “With our click-together LVT flooring, we can install these areas sometimes overnight, and they can be walked on right away,” says Veale. “That allows a business to close and have a new floor when it opens.”

The Stonhard Group also offers LVT options. “LVT is still a big trend, and our CorkCore LVT is a fabulous combination of cork and LVT with a wood look. It’s water resistant, quiet, and easy to install. And the colors and wood visuals make it a favorite for restaurants and bars,” says Ellis.

Custom orders are also proving popular for bars looking to stand out.

Altro can provide custom options like corporate logos cut out of the flooring.

The Stonhard Group has the ability to color match floors and create custom logos and designs. Their Liquid Elements series lends itself well to frontof-the-house installations. “Our Liquid Elements Reflect comes in the Artist Series where we partner with an artist to create a one-of-a-kind design,” says Ellis.

“Our Capture product offers a great

deal of artistic freedom as well, as it incorporates inanimate objects in rich, thick resin to produce a unique and eyecatching floor.”

Ellis also says that natural looks, sustainable designs, and unique surfaces are trending with bars.

No matter what flooring your bar chooses, it’s important to properly maintain and clean it. Most manufacturers recommend a deck brush versus the common cotton mop.

“Throw away those gross cotton mops that just spread slop, dirty water, and bacteria around until it nestles into a hard-to-reach spot,” says Veale. “A deck brush combined with our Altro-44 cleaner ensures your Altro floor stays clean and hygienic.”

JetRock also recommends using a deck brush along with a squeegee and a non-enzymatic cleaning solution when cleaning JetRock floors.

The Stonhard Group provides its customers with detailed instructions on how to maintain their floors, and it recommends using its Stonkleen line of cleaning products, which include products like heavy-duty degreasers, stain removers, and green general cleansers.

April 2018 barbizmag.com

Photo: Liquid Elements’ Glitz.

The Stonhard Group’s Liquid Elements brand includes artfully poured floors that are both decorative and high performing.

How To: Ice

How To Nice Ice!

Two manufacturers help you elevate your cocktails with quality ice.

W

hen shopping for a diamond, the three C’s—cut, clarity, and color—are the factors consumers look for. The same characteristics can be applied to ice as bartenders and guests search for ice that is clear, unclouded, and the right shape and size. Within the craft cocktail movement, ice has ascended in value.

“People expect more from their

Pro Tip Quality ice can elevate the overall cocktail experience and your bottom line.

30

Bar Business Magazine

cocktail experience these days, and the moment someone has experienced high-quality craft ice, they desire nothing less,” says Andrew Allsbury, Chief Executive Officer of ICEBIRG, a manufacturer that offers an ice ball press and an in-freezer ice system.

“Comparatively speaking, craft ice is one of the least expensive ways to elevate the cocktail experience and raise your return on investment for each sale. For many craft cocktail connoisseurs and enthusiasts, they will not order much more than a beer if they see that your ice is not clear, large, or geometrically perfect. The bars that fail to implement high-quality craft ice are going to rather quickly begin seeing a decline in their higher-end pours and cocktails, if they haven’t already.”

To achieve “craft ice,” many bars cut and work with block ice themselves using a series of tools. But block ice can be difficult to work with and isn’t for every bar. Luckily, there are other solutions.

ICEBIRG Allsbury started ICEBIRG after seeing an ice press in action and being moved to find a more efficient and costeffective method. “It seemed like a tool that could be redesigned to be both more efficient and less expensive for the customer,” he says. “Also I knew it had the potential to evolve not just into a single tool but into an entire eco-system of tools meant to enhance the craft beverage experience.”

Today, ICEBIRG offers a way to make perfect ice spheres with its Ice Ball Presses as well as clear slugs of ice through its PURUS Clear Ice System.

The ICEBIRG Ice Ball Press works by harnessing the natural properties of thermal transfer and gravity. “In simple terms, aluminum and copper are both heavy, highly conductive metals, meaning they pass along energy very efficiently—whether it be heat or electricity,” says Allsbury. “So when you put your large slug or block

April 2018 barbizmag.com

Photo: Phil Morrow; ICEBIRG.

By Ashley Bray

How To: Ice

of ice into one of our presses, a combination of the weight and the transfer of the aluminum’s heat rapidly melt the catalyst into the perfect shape for consumption.”

The company offers four models of the Ice Ball Press—the Lite, Pro, Elite, and Modular unit—and Allsbury says many bars opt for two to three presses for the highest efficiency. “We came into this business knowing that every person and establishment has different budget restrictions. This led us to create a vast ecosystem of products at different price points to make sure every customer could order exactly what they need,” says Allsbury. “All of our models will produce the perfect ice sphere—the choice is simply how fast, cool, and convenient you want that process to be.”

ICEBIRG has many new rollouts planned for its presses this year, starting with a special price on PRO upgrade inserts for existing machines.

“This insert slightly flattens one side of your Ice Ball and embosses the logo or icon of your choosing into the sphere,” says Allsbury.

Due to customer demand, the company will also launch an affordable Diamond PRO model press designed to produce an eight-faceted, 2.5-inch ice diamond.

ICEBIRG’s PURUS Clear Ice System works similarly to its press. “It forces the water to freeze in a downward 32

Bar Business Magazine

direction, slowly in your freezer. This allows the ice to continuously push out all of the gasses and impurities, making for 90-100% perfect ice slugs,” says Allsbury. The slugs can be used as is or formed into shapes utilizing your Ice Ball Press.

This system is available in PURUS1 and PURUS PRO models, depending on the volume a bar is planning for and the

In the craft cocktail movement, ice has ascended in value.

configuration of its freezer. This year, ICEBIRG will release a space-saving redesign of the PURUS1 system called the BALLISTIC PURUS1, which will have a 35% smaller footprint in the freezer and a more efficient final slug size.

Quality ice can elevate the cocktail experience, but will it also elevate your bottom line? Allsbury says yes, and that when his company’s products are utilized correctly, bars see a 20-40% increase in high-end liquor sales.

Beyond Zero Watered down drinks is what propelled CEO Jason Sherman to create Beyond Zero, a company that creates machines that turn the liquor into ice.

“Regular ice waters down drinks to cool them, and you’re left with a flavor profile not intended or different from what is expected,” says Sherman. “Most spirits consumed on the rocks are good—but when it is the rocks it’s much better since the alcohol burn goes away, revealing the true underlying flavors.”

Beyond Zero is a two-part process that starts with the countertop Ice Maker, which is operated via an easy-to-use touchscreen interface. “The Ice Maker freezes one ounce every four to six minutes for most 80-90-proof base spirits like vodka, tequila, bourbon, whiskey, rum, scotch, and gin. It also freezes wine in about three minutes,” says Sherman, who notes the machine can freeze liquor up to 120 proof and even mixed cocktails. “The machine’s technology pumps directly from a liquor bottle and measures each cube to accurately make .25 ounce cubes so that four cubes equal one-ounce of spirits.”

Once the liquor cubes are made, they are stored in the Ice Storage machine, which holds 160 cubes or 25-40 servings depending on the number of cubes in each drink. The cubes will last indefinitely in the storage unit. Sherman says depending

April 2018 barbizmag.com

Photo: Beyond Zero.

Spirits are often consumed on the rocks, but Beyond Zero turns spirits into the rocks.

Presentation is everything, and the key is being sure the press is on the bar where customers can see it.

“The pressing ‘show,’ as we describe it, adds an element to the experience of drinking whiskey [and other spirits] that has always been lacking,” he says.

“Regular ‘rocks’ or bar chip ice are often very small, jagged, often foultasting pieces of ice. These melt rapidly—both destroying the subtle flavors of the beverage/whiskey and keeping your customer sipping on water for far longer than they should.

“Our 2.5-inch ice spheres melt incredibly slow and even, generally only melting enough in one pour to perfectly cool the beverage and activate the desired flavors.”

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How To: Ice

iCEBIRG’S Ice Ball Press creates a large, perfect sphere of ice that melts slower.

on a bar’s volume, it may need one maker and two storage units. He plans to make a high-volume machine for large-scale venues in the future.

Leasing and financing plans are available, and Sherman says bars can

easily add to their bottom line with the machines, “With just 15 drinks per day at six cubes per drink, you have a three-month payback period at $10/ drink with $2.50 drink cost. Selling cocktails with cubes at a luxury price

point, say $18, would result in $195,000 in sales at 30 drinks/day.”

Sherman also suggests developing a signature drink using the liquor cubes.

“Simply replace the liquor count with liquor ice as the ingredient. Since liquor ice is so cold, it makes for a great presentation when pouring a mixer or additional spirit over the ice because it gives a cool smoke effect,” he says. “We really enjoy making wine spritzers and champagne-based cubes that still bubble after being frozen.”

The liquor cubes also allow bartenders to get creative and make things like “progressive cocktails.”

“Imagine a mixology program creating cocktails that start out as one drink and change into another. Make a Manhattan transform into an Old Fashioned or take a Dry Martini into a Cosmopolitan,” says Sherman.

“Another cool feature we have been experimenting with is beer cocktails where we add different liquor ice into a beer, like a boilermaker.”

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April 2018 barbizmag.com

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How To: Ice

Bars See Sales Spike with New Gelatin-Shot Automation

T

he food and beverage universe might be in for, well, a “jevolution.”

More than an original innovation, the Jevo gelatin shot maker is proving something every back bar operator and restaurateur knows too well: Doing things quicker means little if it’s not helping you make a profit.

“I don’t say this lightly, but having a Jevo machine has transformed how we think of gelatin shots,” says Steve Ford, General Manager of Nashville’s Winners and Losers. “Where past methods questioned its cost-benefit significance, Jevo changes all that.”

The Jevo machine may be small, but it’s making a big difference. Not much bigger than a CRT computer monitor, it’s designed to be displayed and accessible. It dependably pumps out up to 300 gelatin shots per hour without fuss, making it impervious to the frenzy of peak times.

The people behind the Jevo maker — Portland, Oregon-based Food & Beverage Innovations, LLC (F+BI) — are proud of the machine’s consistency and reliability, but equally quick to emphasize how their Jevo machine does so much more than streamline the preparation of greattasting gelatin shots.

“It gives bars another way to add value and impact the bottom line,” says F+BI CEO and Co-Founder Jeff Jetton. “Not only is Jevo based on eliminating the four- to five-hour hassle and mess of handmade gelatin shots,

36

Bar Business Magazine

but its technology helps manage and streamline the entire operation and ownership. Everything from the way the machine eliminates cleanup, stays stocked with supplies, tracks profitability, and so on.”

Ford agrees. “They think through every detail,” he says. “As a solution to reinvent how gelatin shots create revenue, Jevo is a game changer.

Jevo users average an 80% profit margin on a $2.50 shot.

There’s something about the dependability of making something customers love — a big deal by itself — but then there’s also a cool fun factor, which translates into a multiplier effect.”

Beyond the “Keurig of gelatin shots” From the time F+BI unveiled its Jevo machine only a year ago, industry observers were comparing it to the Keurig coffee brewing system. The parallels are about the convenience.

With the Jevo maker, someone on the bar staff inserts a Jevo flavor pod into

Raising bars across major markets Jevo makers are currently serving shots across major markets in 22 states—plus on the open sea if you count the Royal Caribbean cruise line. F+BI’s expanding list of customers includes Live Nation, Circus Circus Las Vegas, MGM Grand, Luxor Las Vegas, New York New York, The Mirage, Hard Rock Hotel & Casino, Tilted Kilt, and Señor Frog’s.

“Our gelatin shot sales are night and day since Jevo,” says Tim Ryll, Beverage Director of Chicago-based Four Corners Tavern Group. “It’s a no-brainer that equals bigger check averages, happy guests, and a ton of Instagrams, Snaps, and all the other social media ‘90s kids love.”

And Millennials aren’t the only ones gobbling up Jevo shots. While sports bars, bowling alleys, and stadiums tend to skew toward under-35 crowds, Royal Caribbean and Holiday Inn — with their Gen Xers and baby boomers — are proving a Jevo shot knows no demographical boundaries.

“We support our customers in every way we can, which includes understanding our customers’ brand and the consumers they serve,” says F+BI Co-Founder and Vice President of Business Development Tyler Williams. “We’re more than ready to customize marketing collateral for those who ask. We also try out different recipes all the time to make sure we’re sharing the best possible information with our customers.”

April 2018 barbizmag.com

Photos: Food & Beverage Innovations, LLC.

the machine, adds their liquor, and presses go. This way, they’re making hundreds of shots in minutes.

The Jevo machine precisely controls the pour and calibrates the amount of spirit per shot. And because flavor pods get automatically re-stocked only when they’re needed, the autoreplenishment feature is good for limited storage space and cash flow.

Jevo customers average about an 80% profit margin on a $2.50 shot.

That’s the sort of profitability, Jetton points out, for customers to generate enough revenue to pay for their Jevo maker in a matter of weeks.

“In simple terms, Jevo ownership provides steady incremental revenue,” says Jetton. “A case of 30 flavor pods brings our customers an average of $1,800 in sales.”

How To: Ice Nashville’s Ford attests: “Once bar operators see it in action, there’s no turning back. For anyone who’s had to make shots the old way, I can’t think of an easier business decision.”

Attendees at the National Restaurant Association (NRA) Show in Chicago, May 19-22, will get to see for themselves.

An F+BI team will be taking part so bar and restaurant professionals can experience Jevo in action.

The biggest draw at the Jevo booth?

“Tasting!” says Williams. “We can talk about revenue and convenience till we’re blue in the face, but if a product doesn’t taste good, forget it.

“Fortunately, taste matters—and I’ve lost track of how many people have asked if they can get a Jevo for their house.”

Flavors and more flavors Developed in partnership with Illinoisbased Jel Sert Co., Jevo currently offers 10 flavors, everything from cherry, lime, and watermelon to piña colada, plus an unflavored gelatin, formulated to feature the flavors of spirits and mixers.

“We’ll always be introducing new flavors. The idea is that combinations are unlimited and up to the user’s imagination,” says Jetton. He also hints at ongoing innovations to give Jevo

users even more creative flexibility.

“Our next major software update rolls out this month,” he says. “Our vision is to give bar staff even more freedom to develop versions of their own signature cocktails.”

Global patents have been granted for Jevo, says Jetton, which is a testament to F+BI’s attention to product development.

“Our design engineers can’t pick

their favorite feature because it’s such a ‘sum is greater than its parts’ system,” explains Jetton. “Fact is, we only get excited when our customers get excited.”

But will we one day see Jevo makers for the home?

“The question is when,” says Jetton.

“The jevolution is just starting.”

For Jevo—and its customers—the future looks bright.

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How To

How To: Chargers

All Charged up Providing phone chargers leads to customer retention and larger profits. or today’s customers, who use their phones all day, staying charged can be difficult. And nobody wants their phone to die during a night out.

“Access to a mobile phone isn’t merely about communication, it’s about security and peace of mind,” says Robert Tuffy, Co-Founder of Chargique.

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Bar Business Magazine

As a result, when guests are out at a bar, they often ask bartenders to charge their phones—a risky situation, as phones might get stolen or damaged. “We’re now assuming the liability of thousand-dollar phones,” notes David Adams, COO and Co-Founder of SafeCharge.

While it might not seem like a big

deal for your bartender to handle the occasional charging request, all those distractions add up. Adams points out that time spent dealing with phones is time spent not pouring cocktails. Over the course of a year, that can add up to thousands of dollars in lost revenue.

But it’s easy to convert this challenge into an opportunity. Many businesses are

April 2018 barbizmag.com

Photo: Chargique.

F

By Emily Eckart

The floor-model jukebox rich in AMI tradition, but built for the new era.

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How To: Chargers

choosing to provide customers with dedicated phone charging options.

Donna Tanner, Co-Founder of Lux214 Media Group, says, “Like WiFi, charging has become an in-demand amenity. With a fully charged phone, customers are able to stay on premises longer, maximize spending, leave reviews, and post about the experience on social media. The overall customer satisfaction experience for the business is increased.”

A diverse set of charging devices allow savvy bartenders to meet the demand for phone charging.

SafeCharge. This company offers a secure, multi-doored locker for phones.

The unit is installed against a wall where customers have easy access. The customer enters a credit car to unlock one of the doors, plugs her phone in, and shuts the door, which locks automatically. To collect the phone, the customer simply enters the same credit card to unlock the door.

By providing charging for customers, SafeCharge encourages people to stay longer. “The advantage to the bar owner is that the average charge time is about 45 minutes,” says Adams, who notes that bars are likely to sell more drinks and food during that period.

SafeCharge is distributed through a business model similar to jukeboxes.

Rather than buying the machine outright, most bars partner with SafeCharge. The company provides the machine and customer service for free.

The bar receives a percentage of the revenue. Adams notes that this option is most popular, although bars can also 40

Bar Business Magazine

password-protected WiFi. The Internet connection allows for credit card processing and collection of analytics. SafeCharge provides the bar owner with a username and password to access an administrative dashboard on their website. In this dashboard, bar owners can see real-time data on exactly how many people used SafeCharge, at what time, and for how long.

Chargique. A different approach is provided by Chargique. This simple, sleek, and attractive charger attaches to the wall, providing a USB port for one phone and a hook for hanging a purse, hat, backpack, or other personal item.

The USB charging port is illuminated, making it easy for customers to see.

Chargique simultaneously provides phone charging and reduces the tripping hazard of personal items stored on the floor.

Many bars install their Chargique devices right under the bar, a location that is convenient and intuitive for the customer. It can also go in other spots.

“We are working with customers to bring the devices to high-tops, booths, and tabletops,” says Tuffy. “Our ‘just out the door’ targeted user groups include restaurants and bars, five-star hotels, salons, and casinos.”

Chargique does not cost anything for customers. As Tuffy says, it creates return on investment through “customer convenience, satisfaction, and peace of mind that they have a charged phone.”

Once your establishment is known as a place that provides charging, you’ll see an increase in foot traffic from new and returning customers.

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April 2018 barbizmag.com

Photo: SafeCharge.

SafeCharge offers a multi-doored locker.

choose to buy or lease a charging machine.

SafeCharge works with bar owners to customize pricing for each location. The goal is to match the average charging fee with the average price of a beer— somewhere around the national average beer price of $4.30. Adams explains, “Some locations in downtown might be more expensive, while a college bar might be cheaper.”

SafeCharge also provides a 24/7 customer service line that customers can dial directly, with no need to involve bar staff.

For example, if someone locks a credit card in with their phone, recovery is simple. “They’ll borrow their buddy’s phone and say, ‘hey, I lost my credit card, or I accidentally locked my credit card in with my phone,’” explains Adams.

SafeCharge then asks for the customer’s name and the last four digits of the credit card and sends a remote command to open the door within one minute.

For the cables, Adams says, “It’s all USB plug and play.” Each of the six lockers has a USB port equipped with various phone adaptors. If a new model of smartphone were to come out requiring a new adaptor, or if a current cable were damaged, SafeCharge would ship out replacement cables.

Installation is fast and simple. “There’s a mounting bracket supplied with the unit,” says Adams. “Once the bracket’s up on the wall, you just drop the unit on there and hand-tighten a couple of nuts.”

The machine plugs into a standard 110-volt outlet. It requires an Internet connection, which can be supplied either through a CAT-5 Ethernet cable or

How To: Chargers customers with fully charged phones are more likely to post about their experience on

Bars can choose from lockers, USB ports, and portable units as

charging options customers with fully charged phones are more likely to stay at the bar for a longer amount of

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Bar Business Magazine

Chargique devices come in packs of 12 and installation is easy. “The simple installation makes it attractive for both new and existing environments,” says Tuffy. “In fact, most of the earlier installations have been in existing spaces and customers have been pleasantly surprised with the ease of installation.

One 120-volt receptacle and a minimum of tools are all that is necessary to get up and charging.”

RAP Charge.

Finally, there’s the RAP Charge, a port with 10 individual battery chargers.

Customers can borrow one of the chargers and use it to charge their phones.

(Note: The name stands for Rapid And Portable).

“RAP Charge is unique in that the customer’s phone remains in their possession for ready use,” says Tanner. “It is not necessary to wait tethered while charging, and you are free to roam to all of the amenities throughout the establishment.”

The RAP Charge’s distinctive trait is its portability. “The charger is about the size of a lipstick case,” explains Tanner.

An individual RAP Charge battery can charge a phone half-full in about thirty minutes and full in about one hour. Most bar owners keep the RAP Charge port (which charges the individual batteries) on or behind the bar in a highly visible location. The charging port has an

estimated lifespan of 5,000 cycles. “A standard outlet is all that is required,” says Tanner. “RAP Charge is equipped with connectors to accommodate Android, Blackberry, Windows, iPhone, and iPad devices.”

The RAP Charge provides value, Tanner explains, because “it helps create guest retention and loyalty while improving efficiency.” It’s also a branding opportunity: bars can add their logos to each charger.

If bars are concerned about theft, there are ways to prevent it. “The business may insure the return of the RAP Charge Port by accepting either a driver’s license, credit card, or even car keys,” says Tanner.

“The RAP Charge Port has a proprietary charging interconnect for the recharging base station, which deters customers from removing them from the premises.

Actual loss is a very nominal figure— less than 1 percent.”

Bar owners can provide RAP Charge to customers as a complementary service, or they can use it to create a recurring revenue stream.

With all the charging options currently available, you can select the best fit for your individual business model and layout.

And as with any charging system, the end result will be happy customers.

Providing chargers leads to increased traffic and profits.

April 2018 barbizmag.com

Photo: RAP Charge.

social media

outdoor design

a fresh

“out�look

By Elyse Glickman

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Bar Business Magazine

April 2018 barbizmag.com

outdoor design

Photo Credit

All Photos: Rick Snider, Cooper Carry.

W

barbizmag.com

The outdoors is “in.”

hen we think about “al fresco” dining and imbibing, chances are continental Europe comes to mind—from the sidewalk cafes of Paris to the patios of Italy and Spain to the summer beer gardens of Germany and Austria. There’s plenty of that joie-de-vivre in our warmer states year-round. That spirit is now being translated across the country by venue owners who are no longer content with putting tables and chairs out only when the mercury passes 65 degrees.

“The biggest trend in outdoor space is having outdoor space,” says Susan Pitaccio, President of Maxey Hayse Design Studios in Montclair, New Jersey. “People work inside all day, so the thinking goes that if they can be outside, it will make life that much happier and venues catering to them more profitable.”

There’s a new paradigm in developing outdoor space for longer “seasons” or even year-round use far beyond Florida and Southern California. Beyond investing in patio heaters and umbrellas, developing an outdoor space requires owners to put in more thought—from preparing questions for prospective designers to being sure the right materials are factored into the equation.

Screens and retractable ceilings are also getting serious consideration.

“When designing an outdoor bar, you don’t want to specify furniture and materials that are not suitable for commercial/outdoor use,” advises Michelle Hanna, Interior Designer at The Johnson Studio, a force behind the Kimpton Tryon Park Hotel’s Merchant and Trade rooftop in Charlotte, North Carolina; South City Kitchen in Alpharetta, Georgia; and the KR Steak Bar in Atlanta’s Peachtree Hills.

“Umbrellas, for example, should be made from high-quality awning fabric that is durable and easy to clean,” continues Hanna. “It is a good idea to consider perforations in the design of tabletops and furniture to allow for water drainage and that can limit the effects of wind. Don’t over-light your patio but

instead keep it ambient with candle, lantern, or twinkle lights. And don’t limit yourself to loose tables and chairs.

Incorporate a variety of seating types and outdoor upholstery, even outdoor vinyl.”

Pitaccio says planning in the beginning will save bars in the long run. “Focusing on the function and necessity of the outdoor space is important because, in the long term, this is what will help owners maintain it,” says Pitaccio. “Consider how large your space is, how many people are you trying to seat, can you keep the furniture fixed and outdoors full time or will mobile pieces work better, and do you have a space to store them? Though outdoor furniture can handle the weather, do you really want it getting snowed on or the seat cushions getting wet even with their indoor/outdoor fabric?”

Pitaccio also says to make sure inside and outside aesthetics blend together seamlessly.

The patio should reflect the bar’s “brand” as much as the interiors do.

Pitaccio and Hanna also strongly recommend owners do their homework on city, state, or county building codes before sealing their plans in place and bringing in builders. Pitaccio says that her commission for the Mad Hatter in Sea Bright, New Jersey, originally destroyed by Hurricane Sandy, required five years of government approvals before the rebuild could begin.

“Some jurisdictions require a barrier between guest and pedestrian,” says Hanna. “It is also important to understand the climate, as it can affect material selection for the space. You might not want to specify metal that is not powder coated as it will rust, especially in a coastal area.

If you are using wood, select a species that is conducive to the elements such as Teak, Ipe, or Red Grandis.”

Dieter Cartwright from New York-based Warren Red, the firm behind The Outsider at Milwaukee’s Kimpton Journeyman Hotel, observes that his company has seen an uptick in demand for custom wood furniture for rooftop bars and restaurants and custom decorative light fixtures replacing the “Tivoli” string lights for a more permanent effect that feels specific to the client’s restaurant and location.

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outdoor design

To have a rooftop with a great view for a bar or restaurant setting is not enough. Bars also need great design.

“In many cases, [it is not just about] practicality, but about a venue’s identity and culture,” says Cartwright. “A rooftop or outdoor bar in Milwaukee will feel very different to one in Miami, stylistically, from a brand identity point

of view. Understanding that is critical and the magic of good design.”

With that, he reminds clients that every city and region’s weather conditions will alter the equation for materials and design choices totaling up to the perfect

bespoke outdoor experience.

“Dodging rain in isn’t a big issue in LA, but in Miami, time by the pool sipping a cocktail may be interrupted for a few minutes by a downpour. Customers there will want to be back out in the sun as soon as the rain goes away,” says Cartwright.

“In colder climates, it gets a little trickier.

Freeze-thaw has to be considered in the selection of materials and finishes. This also applies to outdoor plumbing. At The Outsider, all exterior plumbing lines had to be installed with a specialized fitting for connecting an air compressor. At the end of the outdoor season, air is forced through the outdoor plumbing system to expel any water so freezing won’t burst pipes over the winter.”

Designers Jessica Gracey and Allison Weber of Gensler Chicago agree that major considerations in outdoor space planning must include opting for soft, natural lighting; adequate off-season furniture storage; and whenever possible, working with manufacturers to make sure furniture and fabric finishes are

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outdoor design resistant to the heat, sun, and salt. Also, other small details (such as barstools having a footrest to extend the life of the chair) can’t be overlooked.

“Patrons need space to feel comfortable, and it seems that when outside you should plan a bit more generously to achieve that feeling of release,” says Weber. “It’s important to consider the entire experience of the space, views, flow, textures, comfort, temperature to name a few. The space is setting the environment for the food and drink, and it all needs to be thoughtful and connected.”

Weber and Gracey stress that less is more in outdoor décor—even with fire pits, walls, large planters, etc. coming into vogue. The trick is to create a substantial style through the arrangement of these elements while having a setup that’s easy for guests and staff to navigate.

“We are seeing heavy coordination to conceal elements to establish comfort, whether shelter from the elements or subtle lighting that prolongs the use of the space,” says Weber. “We are seeing living room settings brought to the outdoors, which are commercial quality yet have a residential aesthetic.”

“In seasonal climates, we are seeing an acceptance that the furniture will only see limited outdoor use, and a general preference for form over function,” says Gracey. “While durability is still a driver, an aesthetic fit is winning out over bulky, weatherresistant, high-gloss finishes. At Tied House, there is a strong connection to the outdoor space, so it was important to the client that the finishes and furniture selections all correlated.”

Andy Gould, Co-Owner of The Moonlighter (a new destination for craft beers and ciders owned by the Scofflaw Group in Chicago), reflected on his recent experience pulling together an outdoor space with the assistance of local design experts that tackled the Windy City’s unpredictable weather head-on.

“Chicagoans are stoked for patio season after months of winter hibernation, and we make the most of days that aren’t picture perfect by incorporating outdoor fireplaces, a covered porch, and garage doors that let our guests enjoy the outdoors while staying warm and dry,” says Gould. “As far as we’re concerned, barbizmag.com

comfort and function are always on trend.

Fire pits and fireplaces have taken the place of infrared heaters while adding a relaxing camp vibe.”

Gould also suggests adding in clear waterproofing, like a deck stain, to keep your patio looking sharp; choosing aluminum furniture, which can easily be moved inside during the off-season; and remembering that drainage is critical.

Cartwright and the other designers also agree that a bar owner can never pay too much attention to engineering the social dynamics of an outdoor space.

“To have a rooftop with a great view for a bar or restaurant setting is a gift, but that alone is not enough,” says Cartwright.

“You need to be highly analytical and have mad design skills to create a special place for people to gather.”

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47

Getting

By Tanya Lawrence

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Bar Business Magazine

April 2018 barbizmag.com

Craft Beer Trends

The latest craft beer trends and suggestions to serve up in your bar.

Shutterstock/ djile

I

t wasn’t too long ago that I was standing in line at an ice cream parlor in Berkley, California pondering over which enticing flavor to get.

In town celebrating Cantillon’s annual Zwanze Day at Mikkeller San Francisco, and hence having beer on the brain, I quipped that the shop’s offerings—a peanut butter cocoa nib, hazelnut marshmallow, toasted coconut espresso, and hazelnut amaretto crunch—read more like a taproom’s stout list than a roster of gelato flavors. My group laughed, only I wasn’t joking.

For craft brewers and breweries, 2017 was a year of experimentation and innovation. It was one of emergent trends, reimagined styles, and novel practices in both packaging and ingredient implementation. It was a year of pastry stout adjuncts comparable to sundae toppings; of double, triple, and quadruple IPAs; and of chucking hundreds of pounds of whole burger buns and French fries into the boil (God speed, Omnipollo).

For craft, 2017 was not only a year of pushing boundaries, but one of immense, rapid growth as well. Whereas overall beer volume sales throughout the United States remained largely static over the past two years, craft beer sales, according to the Brewers Association, continued to increase at a rate of 6.2%, reaching over twelve percent of the national beer market by volume.

Correspondingly so, retail dollar sales increased roughly ten percent, and today—with more than 6,000 breweries in operation—craft now accounts for nearly one-quarter of the nation’s 107.6 billion dollar beer market.

So what is next for this fastgrowing, impactful market? What styles, practices, and discernible trends can we expect to see in craft barbizmag.com

beer in the coming year? Take a look at the trends below along with some suggestions for each category in the side columns.

A return to the pilsner and craft lager Pilsner and pale lager is a category of style including everything from American lager and Helles to Bohemian- and German-style Pils and crushable Mexican lagers. It has long been favored amongst American beer consumers for its clean, crisp taste; medium to high carbonation; and moderate (4.1% to 5.6%) alcohol content. While recent years have seen brewers pushing boundaries in regards to flavor profiles, brewers too understand both the importance of drinkability and beauty in simplicity, hence promoting a return to well-crafted traditional styles.

Lower-ABV IPA There’s no question that highstrength beer has skyrocketed in popularity amongst consumers over the past few years, with an estimated 10% of all craft beer sold last year ringing in at 7.0% ABV or higher.

With most commercial imperial India Pale Ale weighing in between 7.6% to 10.6% ABV, and other triple and quadruple styles topping out at as much as 14%, drinkability has become a recent focus. The coupling of high bitterness and high alcohol content oftentimes encourage a “one and done” experience. The lower-ABV session IPA packs all the flavor and character of an imperial IPA in a package or pint that your guests can enjoy a few of.

A continued trend towards NEIPA and Milkshake IPA Despite its controversy, NEIPA (New England or northeast IPA)—a regional, unfiltered

pilsner and craft lager Suarez Family Qualify Pilz (5.5% ABV) Hudson, New York Firestone Walker Brewing Company Pivo Pils (5.3%) Paso Robles, California Crooked Thumb Brewery Grandpa Jack’s Pils (5.3% ABV) Safety Harbor, Florida

Lower-ABV IPA Stone Go-To IPA (4.8% ABV) Escondido, Califonia Burial Beer Co. Ceremonial Session Amarillo (4.0% ABV) Asheville, North Carolina Lawson’s Finest Liquids Super Session #2 (4.8% ABV) Warren, Vermont

NEIPA and Milkshake IPA Industrial Arts Brewing Wrench NEIPA (6.8% ABV) Garnerville, New York Equilibrium Brewery dHop5 (8.5% ABV) Middletown, New York Magnify Brewing Peak of Ripeness (6.5% ABV) Fairfield, New Jersey April 2018

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Craft Beer Trends

Non-adjunct stouts and nonadjunct barrel-aged stouts Finback Brewery BBA Faster Than Light (11.3% ABV) Queens, New York Voodoo Brewery Big Black Voodoo Daddy (12.5% ABV) Meadville, Pennsylvania Left Hand Brewing Nitro Milk Stout (6.0% ABV) Longmont, Colorado

Approachable wild or sour beers Hudson Valley Brewery Silhouette sour IPA with peaches (6.0% ABV) Beacon, New York Westbrook Brewing Co. Gose (4.0% ABV) Mount Pleasant, South Carolina Union Craft Brewing Older Pro Gose (4.5% ABV) Baltimore, Maryland

A focus on locaL Fonta Flora Rhythm Rug (5.9% ABV) Morganton, North Carolina Jester King Brewery Atrial Rubicite (5.8% ABV) Austin, Texas Great Notion Brewing Blueberry Muffin (5.0% ABV) Portland, Oregon 50

Bar Business Magazine

adaptation of IPA characterized by an intentionally cloudy or hazy appearance and smooth, creamy mouthfeel with little to no hop bitterness and notes of tropical fruit—has become popular amongst consumers and brewers alike. Believed to have first originated with the inception of Vermont-based The Alchemist’s Heady Topper, NEIPA has been popularized the nation over, with more breweries producing it and more people wanting to drink it.

Nowadays, consumers desire more flavor and not necessarily more bitterness. These individuals are opting for beers with softer hop profiles and big aromatics, which both the NEIPA and milkshake IPA—essentially a NEIPA to which lactose, oats, and high-pectin fruit has been added—provide.

Brett, American Sour, Gose, Flanders, Fruited Lambic, or Gueuze—you’ll hear descriptors such as “lemony,” “leathery,” “floral,” “cheesy,” “horsey,” and even “goatlike.” The flavors that make these beers so beloved by craft enthusiasts are the same that many others find unpalatable. Nevertheless, interest in sour beer prevails. In the coming year, consumers will have their pick of beautiful, fruited Gose; dryhopped or fruited kettle sours; and even sour IPA, which is a hybrid that’s bridging the gap between the two seemingly different, highly popularized styles.

A focus on local In a consumer survey conducted by the Nielsen Company, 45% of people over the age of 21 reported that whether or not a beer is produced locally is “very important or somewhat important” in their decision to purchase the beer.

The continued patronage of small, independent local breweries and taprooms, the utilization of sustainable ingredients, and the implementation of high-quality fruits from neighboring farms, will continue to shape our craft landscape. It will result in beer that has not only a sense of place, but a sense of community identity and significance as well.

Last year, craft beer was over 12% of the national beer market.

Non-adjunct stouts and nonadjunct barrel-aged stouts Even though last year lower-ABV session IPAs saw a growth in sales of over 199% (according to the Brewers Association), stouts remain a favorite amongst craft beer enthusiasts. Once thought to be seasonally driven, stouts are increasingly being enjoyed yearround. They are trending subtly away from the adjunct-laden pastry bombs of the year previous and towards classic non-adjunct versions that showcase the brewers’ capacities and highlight the more traditional notes of bittersweet chocolate, coffee, roasted malt, etc.

Approachable wild or sour beers If you ask someone to provide tasting notes on any of the subcategories of wild-sour beer—be it

Tanya Lawrence is a graduate of George Washington University in Washington, DC. A former territory manager at Big Top Brewing in Sarasota, Florida, she moderates the Instagram page babels_cameron dedicated to craft beer and craft beer tourism throughout the United States. She currently lives in Cleveland, Ohio and enjoys bird-watching and cheeseboards.

April 2018 barbizmag.com

Craft Beer Trends

H

HEINEKEN Introduces the New Blade Countertop Draught Beer System

EINEKEN USA has announced the introduction of a new draught beer system that delivers a premium draught beer experience to on-premise accounts that may have considered their beer volume too low to warrant the investment.

HEINEKEN USA touts this new table-top draught system, called Blade, as a way for smaller volume accounts to boost their beer profits with a unique draught system that guarantees brewery-fresh draught for 30 days and—with nearly 100% yield—ensures less waste. Blade fits on a countertop in a 12-by-19-inch area, requires no cleaning or maintenance, no installation, and weighs only 38 lbs.

Blade operates with HEINEKEN USA’s proprietary BrewLock® system that pushes air between multiple layers within an eight-liter disposable PET keg, squeezing the

inner wall and driving the beer out.

The beer remains untouched by outside influences and is served only with the natural carbonation that is already in the beer. Blade requires no keg deposit or costly line cleaning or CO2.

“The unique Blade system guarantees fresh draught even when you only serve a couple of glasses a day or a week,” says Cormac McCarthy, Project Lead – Blade at HEINEKEN USA. “Blade is hassle-free and fits almost anywhere.

“Just insert spout, pre-cool the top-loading keg, turn on the power, and you’re good to go!”

Measuring 11.4 inches wideby-18.5 inches deep-by-23.2 inches high, Blade requires space smaller than most commercial espresso machines and needs only an electrical socket to be fully functional. HEINEKEN USA expects

Blade will be a perfect fit for small bars and restaurants currently without a draught beer program, or for accounts with one or two taps looking to maximize profitability and remove the hassle of traditional draught systems.

Every system comes with a twoyear full replacement warranty and a 30-day money back guarantee.

Blade BrewLock Countertop Draught System is available for $437 plus tax and shipping. To order, call 833-MYBLADE, email ordertheblade@ micro-matic.com, or contact your distributor.

The initial Blade launch is in select markets and includes Heineken® & Birra Moretti kegs.

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Bar Tour

Bar Tour

F The Hawthorne

Boston, Massachusetts

This cocktail-centric bar gives a nod to the past with an eye to the future.

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or bars in the shadow of Fenway Park, the keyword for how they operate is “volume,” but this isn’t so with The Hawthorne.

“The Hawthorne is a little bit more unlikely of a lounge space and has great scalability for events,” says Jackson Cannon, Co-Owner & Bar Director of The Hawthorne. “So I was able to put the cocktail first—70% of our business is bespoke, handcrafted cocktails. I didn’t need to make a determination based on quantity or speed; all of the decisions that we made were purely based on which turns out the absolute best version of a cocktail. I was able to bring the rigors of ice and technique, the equipment we use, and the complexity and depth of the [cocktail] lexicon.”

This focus on cocktails comes as no surprise to cocktail connoisseurs who hear the bar’s name, which is a nod to the Hawthorne strainer as well as the Boston bar, The Hawthorne Café, that inspired and registered a patent for it.

The Hawthorne’s logo includes the

coiled spring from the strainer, and the bar also borrows the original café’s font and styles for its logo and menus.

When designing the actual space of The Hawthorne, Cannon aimed to create a comfortable atmosphere where guests could enjoy quality cocktails alongside quality artwork and music. “I knew what I wanted from the cocktails, and I knew that I wanted to execute a space that elevated where you could get those quality cocktails,” he says.

Part of that desired ambience was achieved by The Hawthorne’s status as a hotel bar, as it is a tenant in the Hotel Commonwealth. “The reason I’m so proud of being considered a hotel bar is probably for the nod to a very luxurious, comfortable, welcoming experience,” says Cannon. “I’m trading a little on the ethos of grand, old hotel bars. Having said that, we’re bustling and busy with the city and neighborhood business that doesn’t necessarily have a lot to do with the hotel.”

(Note: The Hawthorne recently won the 2017 Tales of the Cocktail’s Spirited Awards for Best American Hotel Bar.

April 2018 barbizmag.com

Photo: Sam Grey.

By Ashley Bray

Bar Tour

Photos (left ot right): Emily Hagen, Gustav Holland.

“It means a lot to have those plates on the back bar,” says Cannon. “Because everyone knows how stiff the competition is for that sort of thing.”)

For the bar’s design, Cannon called on husband and wife designers Alison and Stephen Sheffield to bring his vision to life. The result was a contemporary space with a palate of soft grays and blacks featuring textures that are plush and rewarding to the touch. Intersecting themes of usefulness and home are evident throughout and especially in the design of the back bar.

“We did a kitchen cabinet motif, and it speaks to two things: a sense of the place being homey even though it’s high end,” says Cannon. “Also that there’s a place for everything and everything in its place. It has a very clean, clear working environment.”

The cabinets work to conceal the clutter of a commercial bar—pens, check presenters, etc.—for a more streamlined presentation.

The layout of the multi-leveled venue includes a few semi-private lounges as well as a very private back room used for events. Low chairs surround a communal table in the center, which is also used to seat larger parties. Most of the room’s 60 seats have a view of the bartenders at work.

To round out the space, Stephen Sheffield curated 40 pieces of artwork in a myriad of mediums, which are hung throughout.

The Hawthorne’s focus is on the cocktail, and its menus don’t disappoint. Selections are a mix of nouveau classics and rediscovered gems. A “bookmark” of cocktails is changed out weekly, and the bar also offers the ability to curate individual menus for parties in the private and semi-private lounges. “The whole team

I wanted to execute a space that elevated where you could get quality cocktails.

is really adept at creating menus,” says Cannon. “It’s gotten to the point where they react with that alacrity that I was hoping for when I first thought that I might be able to change the menu everyday in a similar way to the way chefs approach what they offer for the night based on what they can get.”

Cannon also has extensive book-style menus divided into sections for each spirit. These are not circulated as a part of general service, but he keeps them on hand for guests interested in

taking a deeper dive into the history of cocktails.

There is also a highly curated selection of the rarest in cognacs, tequilas, whiskey, and well-aged rums.

“We’re fortunate being in a hotel,” says Cannon. “We have a bit more storage area than we might have if we were a standalone bar.”

Cocktails may be king at the Hawthorne, but that doesn’t mean the bar has snubbed beer and wine—quite the opposite, in fact. “Just because we’re more into cocktails doesn’t mean we don’t hold all the rest of beverage in very high regard and interest,” explains Cannon.

The wine program includes a selection of unique and rare wines by the glass, which are typically only available by bottle elsewhere. Cannon knew the role of wine at The Hawthorne wouldn’t be about selling volume or fitting in with a certain cuisine. Instead, it was about the experience of enjoying the wine in a luxurious environment. “People will see it as a treat to have a more luxurious glass pour,” he says. “It’s about that sense of attainable luxury and being a little bit surprised by the quality of what’s being offered, the care of which it’s being delivered, and the accouterments of it.”

The Hawthorne also carefully curates a list of rare ciders and a variety of imports and craft beers.

The cocktail menu changes weekly and includes options like the Red Maple.

Cabinets behind the bar give the space a homey feel and hide clutter.

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Bar Tour

Co-Owner & Bar Director

W

hen Jackson Cannon pivoted from music to bartending, he became a bit of a cocktail historian and helped to preserve and elevate the legacy of American cocktails just as the craft cocktail movement was getting underway. He opened Eastern Standard in Boston in 2005 as Bar Manager under Owner Garret Harker.

From there, he continued to work with Harker on other restaurants, eventually partnering with him to launch The Hawthorne in 2011.

The Hawthorne and Eastern Standard are part of a network of eight affiliated restaurants, and Cannon currently works on bar programs in six of them.

“What’s inspirational about it is that you really get to focus on each of the programs from the perspective of if that was the only concept that you were working on,” says Cannon. “I like to think that there’s some unity in the warm-heartedness of the service that we’re going for everywhere, but each restaurant’s program is so unique, and I find that to be really satisfying.”

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are a reach above what one might call well or even call spirits. So knowing where they come from and why, and knowing who created certain cocktails and where and when, gives the server confidence to discuss that with a guest if that’s part of what a guest is looking for. If they’re not looking for that, then that kind of disappears.”

Cannon says training and continued education are especially important when working with Millennials. “To be competitive in employing Millennials, you have to offer dimensions to the workplace. There’s a baseline amount of education a bartender needs to function, but there are all other kinds of avenues of specialty that they may not need that it’s up to them to self direct,” he says. “We pride ourselves on being ready to help them go on in their education in whatever direction they’re interested in.

“Probably my favorite part of this generation is that sense that they have of making whatever work that they’re doing have more components to it than just the transactional component of employer/employee and guest/ bartender. There’s a real sense for them that the more I learn and the more I apply myself to it, the richer the environment, the richer my experience will be in service.” thehawthornebar.com

The à la carte menu includes small plates and finger foods, like soft pretzels.

April 2018 barbizmag.com

Photos: (top left) Melissa Ostrow; (bottom right) Emily Hagen.

Jackson Cannon

The food menu is made up of à la carte options designed to accentuate the guests’s drinking experience. Small plates, finger foods, a variety of cheeses, and a few dessert options round out the menu.

For private events, The Hawthorne can craft custom menus and offers everything from carving stations to a raw bar.

“When we do private events, we’re very fortunate to be able to draw on the power of the restaurant kitchens both at Island Creek Oyster Bar and Eastern Standard. At that point, we can do anything and everything,” says Cannon.

“That’s one of the great advantages of being related to the restaurants in our building.” (Note: See sidebar for more information on The Hawthorne’s affiliation with nearby restaurants.)

What pulls everything together at The Hawthorne is the level of service, and Cannon carefully trains all of his staff. He says that a strong knowledge base of what spirits and ingredients are used and where they come from is important in conversing with guests who are looking for an experience when they go out to drink. It’s also important in satisfying those guests who are more and more interested in the “provenance of things.”

“Everyone at The Hawthorne needs to be very conversant on what’s behind the spirits,” says Cannon. “We make a lot of our cocktails off of spirits that

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April 2018 barbizmag.com

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April 2018

Bar Business Magazine

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

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59

Q&A

ared Bailey is an established bartender and cocktail aficionado at the famous Soho Cigar Bar, which opened up his passion for whiskey and cocktails. Bailey believes that a lot of his success comes from mirroring the spirit of pre-prohibition cocktails, where the point of the cocktail was to enhance the flavor of the base liquor and not (as we see too much of today) bury the liquor in a sea of sugar and other various mixers.

Moses Laboy is known as the creative beverage and cocktail mind behind several bars/eateries throughout NYC. Laboy has consulted beverage programs for celebrity chefs and created cocktail programs for many NYC restaurants. He is a member of The Court Of Master Sommeliers and BAR certified.

Moses Laboy

Joe Cool’s Negroni 1.5 oz Rutte Old Simon Genever 3/4 oz Campari 1/2 oz Sweet Vermouth 1/2 oz Dry Vermouth Stir and serve with a large ice cube and orange peel.

Jared Bailey

Not The Count’s Negroni 1 oz Rutte Old Simon Genever 1 oz Dolin’s Sweet Vermouth 1 oz Coconut Fat-Washed Campari 2 dashes Peychaud’s Bitters 2 dashes Regan’s Orange Bitters No. 6 Build in a vessel, add ice, stir until cold, and strain over a large ice cube. Garnish with a fresh orange twist.

Moses Laboy

The Royal Dutch Negroni 1 oz Rutte Celery Gin 1 oz Rutte Oranjebitters (can replace with Aperol) 1 oz White Sweet Vermouth 2 dashes Peychaud’s Bitters Stir all ingredients on ice in a tumbler.

Turn it into a Royal Dutch Negroni Royale by topping it with a splash of Champagne.

Garnish with a stick of celery. Optional: Use Rutte Old Simon Genever to make it even more Dutch and garnish with orange twist.

One of the world’s biggest street birthday parties happens each year in Amsterdam on April 27. King’s Day celebrates the Dutch monarch’s birthday, and Amsterdam’s population nearly doubles as one million people bathe the streets and canals in orange to honor the House of Orange-Nassau, which rules over the Netherlands.

This celebration stretches way back to 1890 and was known as “Queen’s Day” up until the inauguration of King Willem-Alexander in 2013. Rutte Gin, which has been distilling juniper-based spirits in Dordrecht, Netherlands since 1872, has been celebrating the holiday from the very beginning.

In 2015, King Willem-Alexander visited Dordrecht on King’s Day and passed by the Rutte Distillery. To mark this visit, Rutte reworked a traditional Dutch orange liqueur and named it The King’s Orange. To mark 2018’s holiday, Rutte has created an orange King’s Day Cocktail called The Royal Dutch Negroni, which uses genever.

To help you celebrate this Dutch holiday stateside, we spoke with two U.S. bartenders—Jared Bailey, Bartender & Cocktail Aficionado at Soho Cigar Bar, and Moses Laboy, veteran New York City Bar Man and Beverage Director of Craveable Hospitality Group at David Burke Kitchen.

1

What are the advantages of using genever in The Royal Dutch Negroni?

Moses Laboy (ML): Genever brings a completely different but just as elegant flavor profile to this Negroni variation.

It brings layers of woodiness and malt that are different from the juniperforward London dry gins. Genever creates a richer mouthfeel while still being sophisticated.

Jared Bailey (JB): Unlike gin, genever is not as robust and overtaking as a spirit.

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Genever is incredibly smooth and delicious and those two aspects work together to create a more well rounded cocktail. Instead of a harder gin competing for room on the palate with Campari and the vermouths, the genever works to recreate the classic into something that becomes more of a marriage between the involved parties.

The overall spirit of genever (and even more so with Rutte Old Simon Genever) is much tamer and easier to take in.

This all adds up to a pleasant taste.

2

imilar to gin, do you foresee genever S making a comeback in the U.S.?

ML: Absolutely. As long as we as hospitality and beverage professionals continue to introduce and educate the guest, genever will continue to do well.

Today’s consumer is smarter than ever—all we have to do is open the door of creativity and possibility.

JB: I see it as a progression similar to the one tequila took not long ago. After the resurgence of tequila, people’s horizons were subsequently expanded, and that trend was quickly followed by the introduction/reintroduction of mezcal, which then proceeded to take over as not only an expansion of tequila, but also as it’s own spirit.

3

Any tips for using genever?

ML: Substitute it in classic gin cocktails. Genever is amazing in a Clover Club, makes a delicious Corpse Reviver #2, or you can try it in a Singapore Sling. Start with classics as a base and let your creativity run free!

JB: I like using it much in the same way that I use gin. However, I find it easier to mix than the more juniper-y and botanical gins, which can be a little too powerful if you’re searching for a more subtle taste.

April 2018 barbizmag.com

Photos: Margaret Pattillo.

Jared Bailey

J

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