Bar Business January 2020 by Bar Business Magazine

January 2020

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

The Perfect

Pair

Plus

CRIME prevention Checklist

Combining whiskey and food.

CLEAR THE AIR Improve your bar’s air quality.

RTDs

Ready-to-drink products are trending.

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Contents How Tos

Prevention Checklist 14 Crime Top-shelf crime prevention measures

January

for your bar.

Bar’s “Coolest” Equipment 18 Your Choosing and maintaining your refrigerators and ice makers.

Up: Clear the Air 22 Tuning How to clean your bar and improve air quality.

Pairing is Sharing

Departments the Editor 4 From A letter from our Editor Ashley Bray.y

Collaborations between whiskey distillers and restaurants can add up to customer delight.

Tap 6 On Industry news & announcements. The Bar 8 Behind In-depth analysis of beer, wine & spirits.

12 Happenings Important dates for the month. 36 Inventory Featured product releases. 40 Q+A Eden Laurin, Founder, Co-Founder & CEO, Nyssa

Features History 28 Hiring The oldest continually operating

pub in Philadelphia talks staffing. Cover photo: Shutterstock/ Seva_blsv Contents photo: Shutterstock/ Alexander_Kuzmin

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January 2020

Bar Business Magazine

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

JANUary 2020

Vol. 13

No. 1

Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 88 Pine St 23rd Fl., New York, NY 10005

subscription department 800-895-4389

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

editorial

Editor Ashley Bray 212-620-7220 abray@sbpub.com Contributing Writers Brian Anderson, Emily Eckart, Elyse Glickman

art

Art Director Nicole D’Antona Graphic Designer Hillary Coleman

production

Corporate Production Director Mary Conyers mconyers@sbpub.com

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, 88 Pine St. 23rd Floor, New York, NY 10005. 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 © SimmonsBoardman Publishing Corporation 2020. 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 (US Only) 1-800-553-8878 (CANADA/INTL) 1-319-364-6167, Fax 1-319-364-4278, e-mail barbusiness@stamats.com or write to: Bar Business Magazine, Simmons-Boardman Publ. Corp, PO Box 1407, Cedar Rapids, IA. 52406-1407. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 1407, Cedar Rapids, IA. 52406-1407. Instructional information in this magazine should only be performed by skilled craftspeople with the proper equipment. The publisher and authors of information provided herein advise all readers to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein.

Bar Business Magazine

January 2020

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from the editor

From The Editor

H To be successful, you have to have your heart in your business and your business in your heart. - Thomas J. Watson

Bar Business Magazine

January 2020

appy New Year! I host a yearly New Year’s Eve party, and this year I did something a little different and created a simple cocktail menu with titles that riffed on my friends’ names. It was a big hit, and it definitely helped answer the question of “what can I make you?” One of my friends even commented, “This is so creative! I bet you could open your own bar!” If only it were that easy! I laughed it off, but it really got me thinking about how the general public has little to no idea of what it takes to run a business—whether it be a restaurant, retail shop, or in your case, a bar. Creating a cocktail menu is just one piece of the puzzle. You also have to worry about inventory, staffing, insurance, equipment purchases, and the list goes on (and on!). But as bar owners, you know this all too well already. And as you find yourself at the start of yet another new year, you may be taking the time to look over the many puzzle pieces of your business to identify areas for improvement and change. Fortunately, we’ve got articles lined up this month to get you thinking about a variety of business management topics. First up, we cover safety practices in this month’s lead how-to column. Are you working to reduce liabilities and the chance of crimes occurring in your bar? Turn to page 14 for our Crime Prevention Checklist, which looks at a variety of safety measures you can take now to keep your bar, employees, and customers safe. If equipment purchases are what’s on

deck for you in 2020, you’ll want to check out our article on refrigeration equipment on page 18. Next month we’ll delve even deeper into this topic and cover ice makers specifically. We also cover staffing this month (page 28) by speaking to the owner of the 160-year-old McGillin’s Olde Ale House about how the business handles the process of hiring and retaining employees. Spoiler alert—even being in business for 160 years doesn’t exclude you from staffing woes! If you’re revamping your menu options this year, we’ve got you covered with some of the products that are sure to be trending in 2020. Want to improve your bar snacks? Turn to page 6 for a look at what flavors will be influencing snack foods this year. In Behind the Bar on page 8, we talk to two brands about their ready-to-drink products and the recent explosion in popularity of this category. And finally, for those balancing motherhood and business, you won’t want to miss our Q&A on page 40 with Eden Laurin, who talks about being a woman and a mother in the hospitality industry. I wish you much success in 2020—with all the pieces of your business!

Ashley bray, Editor

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From ON TAP The Editor

ON TAP By Truly Good Foods

2020 Snack Food Trends

Unique Fruit Flavors Fruity flavors are taking a turn to the exotic. Especially popular in beverages and candies, the flavor trends are moving beyond traditional fruits and highlighting more unusual flavors. Coming from an overseas influence, we’re seeing fruits like yuzu, lychee, blood orange, prickly pear, calamansi (a hybrid between a kumquat and mandarin orange), Meyer lemon, and Japanese plum. Sweet Heat The consumer’s sweet tooth is transitioning into more of a spicy tooth. As sugar continues to be looked upon as a negative, product development teams are looking into 6

Bar Business Magazine

January 2020

less sweet flavors that will keep consumers interested. The combination of sweet and heat is continuing to gain ground, especially moving into candy. The spicy, global cuisines that continue to be a huge trend in the foodservice industry have filtered down to confections with spicy chocolates, baked goods, and candy. New Flours As a grain-free lifestyle becomes more popular, alternative flours are hitting the mainstream, and you can expect to see even more versions this coming year. Popular for a few years in pre-made cauliflower crust pizzas, cauliflower flour will be available in bulk. Some other interesting alternative flours going mainstream this year include banana flour, chickpea flour, Tigernut (a root vegetable) flour, coconut flour, nut flours (almond, cashew, macadamia, etc), and sorghum flour. Expect to also see more “boosted” flour options that feature added protein, fiber, and other nutritional benefits.

More packaged snacks will also feature these new flours as key ingredients to offer a gluten-free snack option. Mood-Boosting Food We covered the functional food trend in last year’s report, and this year, we’re diving deeper into mood-boosting foods. Foods and beverages featuring mood-boosting ingredients are on the rise as consumers want those added benefits from their snacks. Moodboosting ingredients are being featured on packaged snacks and restaurants are even testing special menus to shift your mood in a particular way. More Nut Butters Similar to gluten-free alternative flours, nut butters are getting more unique options to compete with the OG peanut butter. These plant-based butters avoid peanut allergies and many of them also eliminate the use of palm oil, whose harvesting can be harmful to the rainforests. Look for new nut and seed barbizmag.com

All Photos: Truly Good Foods.

ruly Good Foods’ annual trend report highlights some of the biggest food trends the company predicts for the coming year. 2020 is looking like a big year for flavor innovation, personalized nutrition, and a wider acceptance of plant-based options.

ON TAP butters that are made from watermelon seeds, macadamia nuts, pumpkin seeds, and coconut. Hybrids Adventurous consumers are highly receptive to hybrid products. You probably remember the mass hysteria a few years ago over the cronut—a croissant/doughnut hybrid. We’ve seen hybrid trends come and go since then, and we expect 2020 to be a big year for hybrid snacks. As food companies feel the pressure for creative flavor innovation to attract consumers’ attention and boost sales, they’ve taken to mixing and matching flavors and categories. Think birthday cake-flavored popcorn or alcoholflavored gummies. A lot of these hybrid flavors are being rolled out with limited-time releases, which enhances the uniqueness of the experience. Food launches with a limited-batch claim have increased by 36% over the past several years, according to Innova. It’s a great way to test innovation and draw excitement for interesting hybrid snacks. More Than A Flavor Consumer demand for unique experiences will move beyond flavor to include texture. 70% of consumers said texture gives food a more interesting experience. And although texture is a key element of how we experience food, it doesn’t get as much attention as some of our other senses. Often, when texture is commented upon in food, it’s in a negative way, such as not liking the

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texture of a food item. Playing up texture can make existing products more exciting and enable new products to offer a fun, unique experience. Consumer demand for something new and different is predicted to increase, and because not many brands focus on their product’s texture, it can be a great point of differentiation in crowded categories, like snacks. For color trends this year, the palette is moving from warm to cool with blues and greens spotlighted in dishes and packaged snacks. Colorful ingredient options include blue algae, beets, matcha, and butterfly pea flower tea, which changes color from blue to purple when acidity is added to it. The Mighty Chickpea Product developers continue to discover new possibilities and applications for chickpeas. Already popping up in savory

and sweet spreads, pastas, and snacks, garbanzo beans are now breaking further into the bakery segment. A great source of plant-based protein and fiber, chickpea crust could be the next cauliflower crust and chickpea butter the next alternative nut butter. Plant-Forward World Food and beverage products featuring a plant-based claim posted an average annual growth rate of 68% over the past five years, according to Innova. The interesting part of the plant-based revolution is that it’s no longer just about finding meat-free alternatives for vegans and vegetarians. Now, plantbased products are being enjoyed by those in the general meat-eating population who are trying to cut down their meat consumption. That is a true testament to the product innovation of great tasting food and the storytelling that has gone hand-in-hand with plantbased products. Interest in plant-based foods and beverages is also aligned with sustainability, another top trend for 2020. According to an Innova report, close to 90% of global consumers said they expect companies to invest in sustainability, up 22% from last year. When it comes to sustainability, studies have shown that older consumers care more about food waste and younger consumers care more about plastic waste. The heightened focus on single-use plastics is no longer just a trend relegated to certain states, but a reality that goes beyond the purge of plastic straws. January 2020

Bar Business Magazine

Let’s talk Behind The Bar: RTDs

Ready or not, readyto-drink products are here to stay. BY Ashley Bray

Bar Business Magazine

January 2020

eady-to-drink (RTD) alcoholic beverages are booming. Typically available in cans, RTD products include spiked seltzers, wines, hard coffee beverages, and more. According to a recent report by Market Research Future, the global RTD alcoholic beverages market is projected to garner a 3% compound annual growth rate between 2019 and 2024. The same report says an increase in awareness about the RTD alcoholic beverages is likely to allow the market to reach a worth of $32 billion by 2024.

Growth Factors A few factors are fueling this growth, and they can be categorized as three “Cs”—convenience, consistency, and consumer demand. “Convenience is king,” says Jordan Salcito, Founder and CEO of RAMONA, a line of canned sparkling wines and spritzes. Phil Rooney, CEO of Newground, a line of RTD hard nitro coffees and lattes, agrees. “I think a lot of it has to do with convenience,” he says, citing the ease of grabbing products like these on-the-go in the off-premise world, and the ease of serving them in cocktails or on their own in the on-premise. barbizmag.com

Photo: Newground.

RTDs

Behind The Bar: RTDs Rooney also points to the consistent quality consumers get in a canned version as a boon for the products. Consumer demand for higher quality drinks—and the RTD market’s answer to that demand—has also led to an increase in sales, especially among smaller and craft brands. “Millennials’ and generation Z’s distrust of corporations is pretty high,” says Rooney. “We are the little guy. We’re not the big player. We are focused on product quality first, and we are confident we have the best product.” Salcito agrees. “We’re seeing a transition from a ‘push’ to a ‘pull’ relationship between distributors and consumers right now,” she says. “Today’s consumer is more inclined to ask questions and more empowered to experiment and make choices that fit their lifestyle and preferences as opposed to letting a large advertising campaign tell them what they should be drinking. “Consumers [have] a wide array of choices and the power to decide where innovation goes from here.” Newground Within the RTD space, coffee is a big mover thanks to the popularity of cold brew as well as a demand for on-the-go alternatives to traditional energy drinks. Launched this past July by Fundamental Beverages, LLC, Newground sought to capitalize on coffee’s growing popularity. “Obviously the growth of RTD coffees was at the forefront of our mind in the nonalcohol sector, and we started experimenting with a couple different groups on developing a product that would match it in the alcohol sector,” explains Rooney. Newground saw a need in the alcohol sector for hard coffee products and sought to fill it. “You’ve seen the expansion of two of the most popular drinks in the world, coffee and alcohol, coming together and creating a fusion, and putting money behind this to make it a category,” says Rooney. “When you have a concerted effort within the industry to create a product category, it’s a rising tide that lifts all ships, and it will help educate the consumer.” barbizmag.com

The result was a line of high-quality malt beverages infused with real coffee or tea, Dutch cream, and alcohol. Imported from Holland, the product is made to EU standards, which Rooney feels helps to distinguish it. “We really focused on ingredients and having a top quality product,” he says. “We searched globally for a high-quality malt base, and we found one in Holland.” Newground uses nitro technology for a perfect pour and smooth taste, and it comes in two varieties: Hard Dutch Cafe Latte and Hard Dutch Chai Latte. Cafe Latte is crafted with caffeine to provide an energizing jolt, and it features rich coffee flavors mellowed by a smooth sweetness. The caffeine–free Chai Latte balances vanilla notes, black tea, and natural spices, all complemented by the zing of alcohol. Both varieties are 5% ABV for sessionable beverages that can be enjoyed on their own or mixed with a harder spirit. Currently available in five states, Newground will be rolling out distribution to other states and major cities throughout 2020. RAMONA As a James Beard-recognized sommelier, Salcito was well prepared to launch an RTD wine product. She’s spent most of her adult life studying wine and being inspired by its ability to connect people. She’s also spent over a decade working in wineries to understand how production decisions relate to quality and taste. “I launched RAMONA [in 2016] because it became increasingly clear to me that beverages for casual moments unilaterally compromised on quality, and I didn’t agree with that,” she says. “As the beverage director for a national restaurant group (David Chang’s U.S. Momofuku restaurants), I understood what was on the market and saw a void for a high-quality organic beverage brand that tasted delicious, met my standards, and didn’t take itself too seriously.” RAMONA is made with the highest quality organic ingredients, sustainable production methods, and no gluten, artificial flavors, or added sugar.

READY-TO-DRINK products with alcohol come in many varieties, like spiked seltzers, wines, and hard coffees.

$32 BILLION The RTD alcoholic beverage market is likely to reach $32 billion by 2024.

CONSUMER DEMAND Convenience, consistency, and consumer demand are driving demand for RTDs.

January 2020

Bar Business Magazine

Behind The Bar: RTDs

Sicilian Breeze

Golden Hour Martini

S’More Please

Shake and strain into a martini glass. Garnish with fresh cranberry and a star anise clove.

Drizzle chocolate sauce into martini glass. Rim glass with chocolate sauce and crushed graham cracker crumbs. Shake and strain coffee liqueur and Newground Cafe Latte and pour into martini glass.

1½ oz Scotch whiskey 3 oz Newground Hard Dutch Chai Latte 1 Star anise

2 oz RAMONA Ruby Grapefruit 1½ oz Tequila ¾ oz Raspberry purée ½ oz Lime juice ½ oz Cane syrup Combine everything but the RAMONA in a shaker. Shake and pour into a highball glass filled with ice. Top with RAMONA. Garnish with a lime wheel.

Newground

Thomas Waugh, Santina

1 Part Coffee liqueur 1 Part Newground Cafe Latte chocolate sauce Crushed graham cracker crumbs

Newground

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the same about wine) to sustainable farming practices.” RAMONA is distributed in most states and comes in four varieties. Ruby Grapefruit Wine Spritz features the flavors of citrus zest, stone fruit, ruby grapefruit, lime blossom, and Honeycrisp apple. Lemon Wine Spritz has the taste of fresh-squeezed lemons, green apple, cactus flower, and lime blossom. Blood Orange Wine Spritz combines citrus zest, raspberries, blood orange, and hibiscus. Dry Sparkling Rosé offers the flavors of tart cherries and hibiscus. The Rosé is 12% ABV, and the other flavors are 7% ABV. RAMONA hopes to add more flavors soon. On-Premise Push At first glance, a bar owner may think RTD drinks are just another option to add to the cans section of the menu. Think again. Both RAMONA and Newground can be mixed into cocktails. “RAMONA is very versatile and can be enjoyed on its own, as a modifier, or a base ingredient in a cocktail,” says Salcito, who explains that a number of bars and restaurants have added RAMONA to their drink menus in various ways. Rooney says that Newground lends itself well to cocktails like gin fizzes, brunch and dessert cocktails, and even mixed shots. “You get the benefit of the nitro, and so when you go to make something and you shake it over ice, A, it’s not going to explode on you like a carbonated beverage, and B, you get that very soft, decadent mouthfeel that you get from a nitro coffee beverage,” he says. Rooney also points to the benefit of cost. “When you’re on a per ounce basis,

January 2020 2/1/19 12:31 PM

this is about half the cost of another cream liqueur,” he says, explaining that bar managers are lowering costs without sacrificing quality. The products’ shelf stability also helps to eliminate waste. Since it doesn’t need to be refrigerated, storing it is also easy. Newground aims to create partnerships with high-end bars to help promote the brand and educate bar staff and consumers. “It doesn’t matter how good it is if you can’t get the consumer to try it, taste it, and understand the use case scenario,” says Rooney. The brand has hired a dedicated on-premise sales person in every major city where it has distribution. “We believe strongly that the on-premise is where a brand is built. It’s where people can go to really enjoy themselves, have a good time, and have a positive memory with a product,” says Rooney. “So we really believe strongly in supporting on-premise and focusing on on-premise first as we launch this product.”

RAMONA comes in Dry Sparkling Rosé, Blood Orange, Ruby Grapefruit, and Lemon. barbizmag.com

Photo: RAMONA.

“We have always prioritized taste at RAMONA—it’s something we spend countless iterations making sure we get right,” says Salcito. “We source exclusively organic ingredients, and I think people appreciate the intention behind every decision we make with both the product and the brand, from the Constructivistinspired label (that movement rejected the notion that fine art belonged only in elite circles in the way RAMONA rejects

Featured Cocktail

www.coitspirits.com

EARL GREY GIN Coit Earl Grey Gin is produced with the tea in the still. The Distillation captures the pure essence of the black tea and bergamot citrus. It is the Bergamott that defines the character of our distilled Earl Grey Tea gin. As a result the liquid is clear without tea tannin or color that occurs in the steeped version.

Alcatraz Views 2 Parts Coit Earl Grey Tea Gin .25 Part Mandarine Napoléon Orange Liqueur 1 Part Fresh Lemonade 1 Part Regatta Ginger Beer Garnish with Fresh Mint and Tajin Rim Method: Rim One Side of Glass with Lime and Tajin. Add all ingredients into a tall mixing glass and stir, transfer over fresh ice in the Rimmed Glass. Garnish with Mint Created By: Niccole Trzaska From Drinks By Niccole

Happenings February 2020

February 18 Drink Wine Day Use today to try a canned wine—they’re trending! Then turn to page 8 to read about more ready-to-drink products.

February 17 President’s Day Get patriotic with an Americano cocktail or a red, white, and blue concoction.

February 24 World Bartender Day Honor your bartenders today with an outing or a special meal, and check out our article on page 28 on staffing.

February 24 National Tortilla Chip Day February 2 The Big Game Ready your TVs, and don’t miss the kickoff for NFL’s biggest game of the year.

Bar Business Magazine

January 2020

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All Photos: Shutterstock.com.

The best way to celebrate? Nachos!

Happenings

Upcoming

February 25 Mardi Gras

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Make a New Orleansthemed menu filled with cocktails like a Sazerac, French 75, and Ramos Gin Fizz.

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February 19 National Chocolate Mint Day Whip up a combination of crème de menthe and chocolate liqueurs.

march seattle cocktail week March 1-8, 2020 Seattle, Washington

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March 2-3, 2020 New York, New York

February 9 Oscars Night Have patrons cast their own ballots for movie picks, and create a movie-themed cocktail menu.

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International restaurant & foodservice show of New york March 8-10, 2020 New York, New York

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ECRM Commercial foodservice program March 16-18, 2020 Las Vegas, Nevada

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New England Food Show March 22-24, 2020 Boston, Massachusetts

February 29 Leap Day It only happens once every four years, so create an extraspecial cocktail menu for this extra day in February.

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January 2020

Bar Business Magazine

How To

How To: Insurance

Top-shelf crime prevention measures for your bar.

Crime Prevention Checklist 14

Bar Business Magazine

January 2020

By Brian Anderson

barbizmag.com

Photo: Shutterstock/ 24Novembers.

ith odd hours of operation and so many people moving in and out of the building, bars are an attractive target for criminal activity. Unfortunately, certain targets and habits can increase an establishment’s vulnerability to crime. Owners can and should implement a variety of safety measures that reduce liabilities and mitigate the chance of crime in or around the building. Enact Smart Money Management Even though debit and credit card payments are popular payment choices, bars still ring up a fair number of cash transactions. The accumulation of cash during operating hours makes your bar an easy target, so keep it safe by assessing these vulnerabilities. Cash on-hand. Invest in a drop safe and keep cash in the registers to a minimum. Employees should make frequent deposits to the drop safe throughout the day to minimize the amount of cash available at any given time. This is an especially good practice during evening and late-night hours when robberies tend to be much more frequent. Moving Money. Transferring money to the bank can make your business susceptible to theft attempts. Make trips at varied times and through alternate routes of travel to avoid a predictable pattern. If criminals uncover a schedule, it makes it easier for them to attempt a heist on your hard-earned profits. Safe Standards. The number of people who have access to the safe should be limited as much as possible to minimize the risk of disappearing dollars. When an employee terminates or is terminated, the combination to the safe needs to be changed immediately so that there isn’t a chance they can return to the building and steal money or divulge the combination to other people. Additional rules of thumb include ensuring that the safe combination is barbizmag.com

How To: Insurance not written anywhere in the proximity of the safe, and being sure the combination is always scrambled upon closure. Evaluate Your Environmental Design Deter crooks from targeting your establishment by bolstering external crime prevention efforts. Consider addressing the following elements. Landscaping. Foliage offers the perfect places for criminals to hide until there’s a clear opportunity to make a move. Plant growth that is more than three feet high near doors offers the perfect cover, so keep shrubs and trees well-trimmed.

Implement safety measures to reduce liabilities and crime.

Lighting. Illuminate potential hiding hazards with motion detection lighting systems and/or bright exterior lighting that is on a timer system. A well-lit facade will make for an unattractive building for criminals to try and burglarize. Well-lit parking lots can also make employees and guests feel safer when leaving for the night. (Also, see more about the “buddy system,” below.) Trash Containers. Exterior dumpsters should be located in a locked enclosure to minimize the likelihood of people hiding in the trash receptacle. Surveillance. Security cameras should focus on the parking lot, back door, and other vulnerable exterior locations. Their presence can deter crime — but provide helpful information to the authorities if the unthinkable happens. Roof Access. Exterior ladders on the side of the building need to be secured so they don’t provide access to the roof.

Invest in Internal Video Monitoring Video surveillance isn’t just for the outdoors. Installing cameras inside is another piece of the security puzzle to help deter suspicious activity. Install the Right Cameras. Different camera systems boast distinct benefits, making them ideal for specific situations. For example, dome cameras house a small camera inside a dome-shaped enclosure and are typically installed in areas that get dirty. A bullet camera is small, narrow, and includes an infrared illuminator, which is ideal for low-light areas. Make sure you understand the available camera options and which will work best for your bar’s setting. Remember: Best practice for saving video is to record at least 30 days’ worth of footage, so make sure your surveillance selection can accommodate that. Place the Eye in the Sky. Cameras should be placed in all cash-handling areas (e.g., near cash registers and the back office), at entrances and exits, and in storage areas, work/prep areas, and break rooms, so staff and customers are aware they are being recorded. Prepare Staff. Appropriate employees need to be trained in the use of the video system, including activating it, reviewing the footage, and saving copies of incident video to a thumb drive, DVD, or other media. Review Building Security While seemingly straightforward, double-check the following safety components to ensure your bar is set up for security success. Alarm Systems. Activate a centrally monitored alarm system. Off-site alarm

Pro Tip The accumulation of cash during operating hours makes bars an easy target. Invest in a drop safe, vary trips to the bank, and limit access to your safe. January 2020

Bar Business Magazine

How To: Insurance

Double check doors, keys, and alarm systems to ensure security.

that key staff members have received special training on its activation and disabling procedures. Keys. Only distribute exterior door keys to employees who must have access. Keys should be marked “Do Not Duplicate” so employees won’t be able to get copies made at the local hardware store. Doors. The rear door leading to the trash containers should have a buzzer to request reentry or for delivery drivers to drop off provisions. Additionally, there should be a peephole to visually verify who is requesting entry. Back doors should never be propped open because it may seem like an invitation for someone to walk right in. Reinforce In-House Protocol Simple procedures can help keep employees safe while on the clock. Review and implement these suggested protocols to ensure your bar’s ongoing security. Train regularly. Continual safety training is a must. It will keep new and veteran employees in the know about the steps to follow to prevent criminal activity—and the actions to follow in case an incident occurs. Schedule smartly. Single employees are seen as more vulnerable targets for a robbery, so no one should ever be alone in the building. There should always be a “buddy system” in place

Bar Business Magazine

January 2020

during opening and closing procedures to check for securityrelated problems and ensure employees get to their vehicle or ride safely at the end of the day. Closing protocol. Staff should follow a detailed checklist to ensure the building is as secure as possible while finishing nightly responsibilities, including locking all doors once customers have left, checking bathrooms for “stay behinds,” and not allowing anyone back in the building after hours. Small Details Make a Big Difference Crime can happen anytime and anywhere, but a few preventive measures can mitigate the likelihood of criminal activity at your bar. When you put security first, both you and your employees will feel more at ease while on the job.

Brian Anderson is a Risk Control Representative at Society Insurance. Headquartered in Fond du Lac, Wisconsin, Society Insurance (societyinsurance.com) has been a leading niche insurance carrier since 1915. Society focuses on the small details that make a big difference to its policyholders while offering top-notch insurance coverage and services to businesses in Wisconsin, Illinois, Indiana, Iowa, Minnesota and Tennessee. barbizmag.com

Photo: Shutterstock/ alexfan32.

companies notify key staff and law enforcement quickly if someone attempts to breach the building. Conduct routine maintenance of the alarm system to ensure it works if a break-in is attempted, and make sure

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How To

How To: Kitchen

Choosing and maintaining your refrigerators and ice makers.

Your Bar’s “Coolest” Equipment 18

Bar Business Magazine

January 2020

By Emily Eckart

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Photos (left to right): Shutterstock/ Hakan Tanak; Hoshizaki America.

efrigerators and ice makers are the foundation of any successful bar. They’re essential for the production of top-notch drinks and the satisfaction of customers. So when selecting a refrigerator or ice maker, a bar owner should not take the decision lightly. “Dependability and reliability are vitally important to any bar,” says Jim Koelbl, Commercial Refrigeration Vice President at Perlick. “Quality refrigeration is paramount to ensure consistent operation and stable temperatures,” says Sally Ray, Senior Marketing Manager at Hoshizaki America. And for ice makers, “Great ice, which is clear and large in size, allows for superior chilling with minimal dilution, allowing the creativity of the mixologist to fully shine.” “No ice, no drinks, no money. It’s that simple,” says Murray Meyer, Director of Product Marketing at Manitowoc Ice. “Having a reliable ice machine is super important to the operation of the bar. While there is always an outlet to go to the 24-hour 7-Eleven and buy ice, it’s not practical for a bartender to leave the bar while in operation. That is why having a machine that doesn’t break down is so important.” When selecting a refrigerator, Ray explains, “A bar owner will want to first consider what types of products they want to serve at the bar and consider the placement of the cans, bottles, or kegs. Since space is usually at a premium, it will pay to understand how many of each product will fit within the equipment, and how the equipment will fit in the space behind the bar.” Ice machines involve similar considerations. “The size of the machine and the type of ice depends on what kind of drinks the bar serves and how many people they serve,” says Meyer. The size and location of the ice machine also matters. Consider whether it will be in the back of the house, under the counter, in the kitchen, or even in the basement. “Space constraints also play into it,” says Meyer. “Many bars are created from vintage buildings that have narrow doors and access points, so you need to consider

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How To: Kitchen

HOSHIZAKI

Back Bar Cooler

what will fit through the door. Sizing the machine comes down to how many tables or chairs you have and how many drinks you serve on your best nights.” It’s also important to look at whether there is enough room for the ice machine or refrigerator to “breathe” so it does not overheat. While evaluating logistics, don’t forget the aesthetic factor. Koelbl encourages bar owners not to settle for simple exteriors or the default option on the showroom floor. “Perlick refrigerators can be customized with an almost endless variety of laminates, wraps, or wood overlays,” he says. “Order it in the exterior finish and configuration that will meet your needs. Quality and versatility trump price every time.” Perlick’s 48 models of backbar refrigerators come in a variety of heights, widths, and temperature zones, with customizable configurations. The company also offers top load bottle coolers, glass frosters, undercounter refrigerators, and column wine reserves. “Although we do not manufacture [commercial] ice makers, very soon we will be introducing the world’s first large-format ice management freezer,” says Koelbl. Ray says to also consider the materials used on the interior and exterior of the refrigerator, as well as the interior lighting. All of these things can make a huge difference in how drinks are presented to bar patrons. “In addition,

durability of materials so the refrigeration equipment looks good long term,” she says. “For example, Hoshizaki has a reinforced threshold on direct-draw models to protect the cabinet from loading and unloading kegs. Keg cushions come standard, which protects the interior floor and provides air flow underneath the kegs. Lastly, equipment comes with a heavyduty, 18-gauge thick, stainless-steel top, which is ideal for bar environments.” Hoshizaki offers backbar, direct-draw, and slide-top bottle coolers ranging from 24 to 95 inches wide. Its models come in black vinyl or stainless steel exteriors, with stainless steel interiors, LED lighting, and environmentally friendly R290 refrigerant. Additional features such as door locks, adjustable shelves, and sturdy bin dividers add to the products’ durability. Hoshizaki’s refrigerators comply with requirements

Pro Tip When choosing a refrigerator, consider how many of each product will fit, and how the equipment will fit behind the bar.

January 2020

Bar Business Magazine

How To: Kitchen

of the Standard(s) for Food Service Refrigerators and Storage Freezers (NSF-7). For ice makers, Hoshizaki offers a variety of ice types: crescent cubes, oneinch cubes, top-hat gourmet cubes, “cubelet” nugget ice, and flaked ice. “Hoshizaki ice machines can be used back-of-house on a bin for large ice production, as well as under the bar for additional specialty ice types,” says Ray. “We will also have the first sphere-ice machine in the North American market in the first half of 2020.” Manitowoc ice machines create various types of ice: gourmet, cubed (which comes as regular, dice, or half-dice), nugget, and flake. “The type of drink will determine the type of the cube,” says Meyer. “Many bars are opting for more than one machine and different kinds of ice depending on the drink.” For example, bars with patios and Tiki drinks may want to add a nugget ice machine to their assets to augment their summer drinks menu. To accentuate high-end brown spirits, gourmet cubes are the perfect style. “The ice does matter when presenting a high-end cocktail,” says Meyer. “The more pictures of their drinks are photographed and put on social media sites, the more people will want to come and enjoy their cocktails.” When you’re choosing a refrigerator or 20

Bar Business Magazine

January 2020

MANITOWOC ice machine

ice maker, customer service should be another consideration. Meyer emphasizes that when you’re buying a machine, you’re also establishing a relationship with the manufacturer. “If [the machine] does go down, can it get fixed the next day?” asks Meyer. “Are the parts available, is there a service tech nearby, is it easy to diagnose and repair?” To this end, Manitowoc has a network of distributors throughout the U.S. that stock units and parts, as well as more than 900 factory-authorized service agents. Manitowoc ice machines have a self-diagnosis feature that identifies errors and creates a log for service technicians to review in the event of a problem. Once you’ve selected and purchased a refrigerator or ice machine, cleaning and maintenance are essential. “The most important thing a bar owner can do is to keep the condensing coil clean and free of lint,” says Koelbl. “It will greatly increase the life of their refrigerator.” Ray says, “The condenser coil requires regular cleaning.” Depending on the accumulation of dust and grease, she recommends cleaning the coil every 30 to 60 days. “If you keep the condenser clean, you will minimize your service expense and lower your electrical costs. Failure to maintain a clean condenser coil can initially cause high temperatures and excessive run times.

Continuous operation with dirty or clogged condenser coils can result in compressor failure.” For the exterior of the refrigerator, Ray says, “Routine cleaning of stainless steel can be done with soap and water. Extreme stains or grease should be cleaned with a non-abrasive cleaner and plastic scrub pad. There are also stainless-steel cleaners available, which can restore and preserve the finish of the steel’s protective layer.” For ice machines, both Ray and Meyer recommend cleaning and de-scaling two to four times annually, depending on water quality and the environment. “If it is next to the place where all the beer bottles go, then there is yeast in the air,” says Meyer. “That means yeast can be drawn into the machine and grow yeast spores. In this case, you’d need to clean more frequently.” De-scaling may need to be performed more frequently in locations with hard water. Meyer also recommends installing a water filtration system for the ice machine, since around 80% of ice machine problems are water-related. Ultimately, Meyer says, “The ice machine is your cash cow, so give it some love and take care of it! Don’t neglect it.” Invest proper time and care into your equipment, and it will provide years of service in return. barbizmag.com

Photos (left to right): Perlick, Manitowoc.

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Tuning Up

HOW TO

CLEAr THE AIR How to clean your bar and improve air quality.

ave you ever heard the saying that bartenders are the modern shrink? Yes, bars are usually pegged as places to drink and party, but more than that, it also serves as a refuge for those of us who seek to unwind from the stresses of life. 22

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January 2020

Hence, we believe that it should be a clean and safe space too. In this article, we are going to talk about how to improve your bar’s air quality from cleaning up to air purifying. Let’s get started! Here’s the thing about air pollution: It is composed of tiny particles and contaminants in the air that can be

very difficult to track without the proper equipment. Fortunately, there are ways to minimize their presence in your air through regular clean-ups. Clean Bathrooms Regularly Two common air contaminants are chemical fumes and odor. barbizmag.com

Photo: Shutterstock/ r.classen.

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TUNING UP

Cleaning

keep your bathroom clean and dry.

Your air conditioner is equipped with air filters that can catch dust and other small particles. It’s important that you don’t forget to clean those filters regularly.

Unfortunately, these also frequently come from bathrooms—both clean and unclean. However, there are things that you can do and products that you can use in order to clear bathroom-related contaminants from your air. Here are some of them:

is composed of tiny particles and contaminants in the air.

Air It Out. If you do choose to use chemical-based cleaning agents, then make sure to air out the room to allow the fumes to release.

Purifiers use air purifiers to keep the air clean and fresh.

Keep it Dry. Keep your bathroom as dry as possible. Another reason for the stench is the excess moisture, especially after cleaning. Let your bathroom air out to deal with that. You can even install dehumidifying agents to help keep everything dry even without supervision. Cleaning Tables Now that your bathroom’s all clean, it’s

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January 2020

Kitchen Clean Up You can apply the tips that we have shared with you above when cleaning your kitchen, but what’s more important is for you to keep tabs on your inventory. You see, food and drinks going way past their expiration date is also a cause of air pollution due to their strong odors. What’s more, this can also invite mold and mildew to develop, which can, again, spread contaminants in the air. Pay special attention to your soda guns and garnish trays since both can get dirty easily.

Indoor air pollution can be even worse than outdoor.

Change Your AC’s Filters Here’s the problem: Sometimes regardless of how much you clean, barbizmag.com

Photo: Shutterstock/ Africa Studio.

Air Pollution

Go Natural. You don’t need bleach to make your toilets and tiles sparkling clean. Instead, you can create a cleaning solution out of natural products by mixing vinegar and baking soda.

time to move on and wipe down other surfaces as well. One of the issues when cleaning tables, however, is that the rags seem to smell after time. If you’re looking for a disposable method, then you should use disinfecting wipes instead. What’s great about this is that it also strips your tables of diseasecausing micro organisms.

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TUNING UP Keep Optimal Humidity Level Aside from catching dust and harmful particles, do you know what else your air filters do for you? Manage humidity. A clogged air filter will leave your humidity unchecked, and this can then lead to mold development and health problems. Yikes. The optimal humidity level is 50%, and you can measure that with a hygrometer. If you need more control over your establishment’s humidity, then it is a must to get a commercial dehumidifier.

When cleaning the kitchen, keep tabs on expired food and drink. Also, pay special attention to your soda guns and garnish trays, since both can get dirty easily.

there’s still that thin layer of dust in the air. That’s normal. Your clients come and go bearing dust from the outside. Good thing your air conditioner is

equipped with air filters that can catch all that dust and other small particles! That’s why it is so important that you don’t forget to clean those filters regularly.

Purify the Air Maintaining the humidity is not the only way to keep your air clean and fresh. You also need to purify the air afterward. This is the step of replacing stagnant air with fresh air. There are two different types of air purifiers: natural and electric. Green and Natural Air Purifiers The best way to invite some fresh air in

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TUNING UP is still to open those windows to dilute the stagnant air inside. Aside from that, we also recommend getting a lot of plants. Having indoor plants doesn’t just freshen up the look of your place, but it will also breathe in new life by being a natural air purifier for you. Air Purifiers The problem with plants, however, is their maintenance. They would also be a problem to take care of if your bar doesn’t get enough natural light. Don’t worry, you can simply get electric air purifiers instead. You can position them all around your bar, especially near the bathroom and smoking areas where the air quality is the worst.

Conclusion It is a common misconception that air pollution is only present outdoors. Indoor air pollution can be even worse and cause more serious respiratory health issues due to extended exposure. Save your clients from that. Make your bar a safe refuge where they can have fun and literally just breathe. Good luck!

Megan Jones is an author who works at aerindustries.com, a supplier of water damage restoration equipment. She mostly writes about camping, interior and exterior maintenance, healthy living, and related topics. Having a huge experience in renovating and remodeling, Megan has gained some valuable knowledge, which she is now actively promoting.

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HEPA Filter. Also known as HighEfficiency Particulate Arrestance, this is the best filtration technology that you can get in the market today. These filters can trap up to 99.97% of all the impurities in your air. Carbon Filtration System. Another filter that you should consider purchasing is a carbon filter. These are great in purifying both weird odors and allergens. Portability. Finally, you’ll want air purifiers that are easy to move and position anywhere. This way, it will be easy for you to adjust them according to your needs.

THE HOW-TO PUBLICATION

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

A dehumidifier will give you more control over your bar’s humidity. barbizmag.com

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STAFFING

HIRING

History By ASHLEY BRAY

Bar Business Magazine

January 2020

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STAFFING

The oldest continually operating pub in Philadelphia talks staffing.

Photos (left to right): Shutterstock.com/ Maksym Fesenko; Thomas Robert Clarke Photography.

ccording to a study by Statista, more than 590,000 bartenders were employed in the United States in 2015, and this number was forecasted to increase to 696,000 by 2026. The U.S. Bureau of Labor Statistics says that the employment of bartenders is projected to grow 8% from 2018 to 2028, faster than the average for all occupations. The U.S. Bureau of Labor Statistics attributes some of this growth to an increased demand for food, drinks, and entertainment spurred on by population and income growth. In addition, job prospects for bartenders are expected to grow because of the need to replace the many workers who leave the occupation each year. Bar staff may be in demand, but that doesn’t make it any easier to find, hire, and retain the best people for each job. McGillin’s Olde Ale House, the oldest continually operating pub in Philadelphia, Pennsylvania, has 160 years of experience in dealing with the issue of employment—but that hasn’t made it any easier. “Since the recovery from ’07, as we got closer to full employment, it has become more and more of a challenge to find good, qualified, quality people,” says Chris Mullins, Sr., who owns the pub with his wife Mary Ellen and son Christopher Mullins, Jr. McGillin’s has been owner-operated since its founding in 1860 (Mary Ellen’s father and uncle bought the pub from the McGillin family in 1958), which Chris says has contributed to its ongoing success. He says that staying true to its concept as a beer-centric establishment has also helped the bar survive. The pub has 30 beers on draft and is committed to serving a large selection of regional microbrews. It even has three versions of its own house beer. barbizmag.com

Lastly, Chris says owning the building and not having to deal with landlords or rent raises has also helped the bar to endure. “As the oldest bar in the city, we feel that we’re a landmark, and we try to be industry leaders in terms of our business principals, what we believe in, and appreciation for our customers,” says Chris. McGillin’s dedication to its staff has

also certainly helped to keep the bar going strong. It even has a few staff members who have been with the bar for over 40 years (and one who now works alongside her granddaughter!). “We’re a family-operated business, and we have family values, and that’s very important,” says Chris. “We value our employees, and we value the relationship with our employees, and we value the relationship of our employees

McGillin’s Olde Ale House is celebrating 160 years.

January 2020

Bar Business Magazine

STAFFING with our customers.” McGillin’s currently has about 90 employees who work throughout the week. Chris says that building the staff up from 65-90 was the hardest part. He says he’s had new hires who sometimes don’t even show up for the first or second shift. “I feel there’s no predicting the success of a future employee. You have a gut feeling, and once in a while it works out, but a lot of times you’re disappointed,” he says. “It’s a numbers game. You keep hiring and hoping that they stick, that they’re good, and that you can hold onto them.” Employee retention is where the Mullins shine. The family closes the bar on all major holidays so that staff members can spend time with their families. They also offer an appealing benefits package. “We have paid holidays, paid time off they can use for vacation or personal days, we have a 401k plan, we offer healthcare and a healthcare subsidy to

our employees,” says Chris. “These are kind of unusual in the bar and restaurant business, but we want to keep our employees.” The Mullins also recognize the difference in earning potential between the front-of-the-house and back-of-thehouse staff, and do their best to close that gap. “Your front-of-the-house employees you reward by giving them better shifts, more lucrative shifts, and that type of thing. So if you’re here longer and you’ve done a good job, we try to give you the kind of schedule that you want. In the back of the house, we pay competitively or better, but we do have a benefits package that helps them a lot,” explains Chris. “We do little things like give them a birthday present. We have a profit-sharing program where every quarter we give them a 4% bonus from their wages. “It’s up to us to reward the back-of-thehouse people because the front-of-thehouse people are rewarded by tips, and

the better they are, the more they make.” Aside from hiring and retaining staff members, the Mullins also have to contend with working beside family daily, which can often bring its own unique set of challenges. “Sometimes the business spills over into our personal lives,” says Chris. “As in all businesses and all relationships, you don’t always agree about everything, so that’s a challenge. On the other side, it’s a delight to be able to work with my son, see him as frequently as I do, and know that he’s very, very competent to carry on the business.” In fact, the succession plan is for Chris, Jr., who already owns about 20% of the business, to fully take over after his parents step down and retire. But for now, Chris and Mary Ellen are happy to continue maintaining McGillin’s success into its 160th year and beyond. “We’re both very contented here,” says Chris. “As long as I keep contributing, I’m going to keep coming to work.”

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Pairing iS Sharing 32

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Mixed UP

Collaborations between whiskey distillers and restaurants can add up to customer delight. By Elyse Glickman

All Photos: Teeling Whiskey.

or decades, carefully planned winemaker and pairing dinners have been a staple promotion for white tablecloth restaurants, bistros, and upscale bars looking to bring in sophisticated clientele. No matter how complex the winemakers’ wines or the chefs’ dishes, the objective of this presentation is clear: education, leading to repeat purchases and brand loyalty. The target customer is eager to learn more about what makes a wine or a portfolio work with different foods, what makes it versatile, and the “right ways” to order it at future restaurants or serve it at home when entertaining. With the advent of the craft spirits and cocktail revolution, it is no surprise distilleries, distributors, and their marketing firms have adopted this promotional format. And recently, whiskey producers have been assertive in taking their place at the dinner table. Over the course of 2019, and the years leading up to the new decade, brown spirits producers such as Ireland’s Teeling Whiskey and Tullamore Dew, Scotland’s The GlenDronach, Makers Mark bourbon, and Japan’s Suntory and Yamazaki brands have strutted their stuff at chef-driven restaurants and high-end food festivals to show how effortlessly their whiskies—neat, over ice, in cocktails, or in flights—can go from bar to table. The master distillers and their representatives will often build their platform to promote their classics, new releases, and luxury editions at restaurants known for their innovative approach to food. For example, this past fall in Los Angeles, The GlenDronach’s Master Blender Rachel Barrie showcased several of her expressions (including Cask Strength Batch 8 and Master Vintage 1993) with artisanal cheese and seasonal dishes at Republique. While Teeling Whiskey Master Distiller Alex Chasko and others from the distillery were on hand for a night of craft cocktails and flights (the headliner was the 2019 World Whiskies award-winning

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24-year-old Single Malt) at The Tasting Kitchen, currently one of the city’s hottest restaurants. Bar specials pairing artisanal whiskies with artisanal food in both formal and informal formats can also help expand the reach to whiskey drinkers through a series of events with an educational twist. “Whiskey becomes so intricate, and there are so many factors that affect flavor, from the mashbill to barrel type, storage, temperature, and [aging] time,” explains Brad Gertz, Manager at Bub City in Chicago. As this famed whiskey destination has over 125 selections available, he and his team have a lot to cover in educating their customers. Food provides a context in which to accomplish this. “There really is no go-to pairing, as you are allowing customers to have an opinion and develop their own pairings,” says Gertz. “We can keep the trend going by continuing to innovate. Just like a Michelin star chef, you can curate a unique cocktail that will open up the senses, or develop dishes that will make you want to pull flavors from whiskey. As whiskey’s appeal is broadening, its important to know that more women than men are drinking whiskey, and women have better palates. Making your events or pairings approachable for everyone will help your bottom line because you’re going to sell more seats.”

as your father’s or grandfather’s drink. Today, this is not the case.” He then explains that the science of flavor has played a role in presenting fine brown spirits in a new context that in turn will bring in new customers who never could have imagined they could warm up to their dad’s favorite standby. However, the initial sell may be challenging for some customers because of their lack of knowledge on whiskey or personal taste preference. “Many individuals who are open to drinking wine with their food on any occasion may be quite hesitant to pair their food with “hard liquor,” Daniel continues. “[However,] it does not matter

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Hitting the Right (Flavor) Notes At The Ballantyne Hotel in Charlotte, Director of Outlets Scott Daniel points out By Elyse Glickman that the property’s Whiskey Club has garnered a loyal following over the years through the chefs’ inspired pairings with some of the finest Scotch, American, and international whiskeys in their collection. At each monthly event, various dishes are devised and prepared around a theme to showcase a region, style of whiskey, distillation house, or portfolio of one of the property’s brand ambassador partners. “Whiskey and scotch have skyrocketed in popularity in the past 10-15 years,” says Daniel. “Before, it was sort of known January 2020

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Mixed Up

A simpler way to ease into whiskey and food pairings is through cheese or charcuterie pairings.

if you are pairing a wine or a whiskey as whiskey shares the same core elements that winemaking does. Whiskey is fermented and barrel aged so that the distiller achieves a complex flavor with appealing aromatics. These properties, though different from wine, can be paired with food quite well.” As education is key, Daniel underscores the importance of good storytelling behind the labels as well as the backstory of the various expressions being served. “I think that people find stories about individual distilleries quite fascinating, which will lead them to remember their experience, and hopefully share with others,” he says. “Much like distilling, the culinary world is constantly evolving and changing,” says Teeling Master Distiller Chasco. “I think people are looking for something new, and whiskey is a good alternative for wine because it is so multi-dimensional. On that score, I think food pairings work best when there’s a balance between the whiskey and the dish. You really need to be conscious of the whiskey’s tasting notes in order to strike the ideal balance. In order to know, it’s really crucial that you understand how the whiskey was aged, for how long, and in what type of cask.” Chasco details that the sweet honey notes of the multi-layered Teeling Small Batch harmonizes with a wide spectrum 34

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January 2020

of salty, creamy, and nutty flavors as well as desserts. The aging process gives it the complexity required for seamless pairing results. Smoked foods, meanwhile, go well with the Single Grain thanks to its distinct red-berry and tannic profile from the Cabernet Sauvignon casks it’s aged in. “I think the light nature of the Single Grain works with appetizers,” says Chasco. “It has a smooth and soft taste that can be a great way to ease you into the start of the meal. The Small Batch can pair nicely with chicken and pork dishes, but we typically like to use this whiskey in cocktails due to its versatile nature. I think the Single Malt pairings with desserts are great, due to its various wine influences.” Looking Sharp According to Gertz, bringing in a master distiller is key, as he or she is closest to the product and knows the trials and tribulations it took to get to a desired flavor. Furthermore, the more immersive one can make the experience, the better off the venue will be. Many of Bub City’s dinners incorporate music paired with courses and whiskeys. This triggers memories when certain songs come on. He also stresses the importance of offering specialized swag as part of the package. Give an educational keepsake (such as a tasting notes booklet, journal,

clock, bartending tool, or a digital deck) that customers will be proud to use regularly and will lead to word-of-mouth in a conversation outside of the event. These strategies, in turn, lay the groundwork for the bar team to discuss what sets a given brand, portfolio, or individual spirit apart from the others. Gertz’s team gets more specific in discussing nuances such as heat and spice and comparing one sweet and smooth spirit to another that may be malty, earthy, or smoky. “Being a barbecue restaurant with cured and smoked meats, we have a great opportunity to pair items,” says Gertz. “One dinner we have coming up has a flight of four tastings that is paired with a chef-driven smoked charcuterie board. Each meat pairs with the flavor profile of their bourbon, rye, American whiskey, and single malt. When it comes to cocktails, we always use fresh juices and house made syrups, which help with the overall freshness of the cocktail.” “We typically like to start with a given whiskey and pair from there,” continues Gertz. “We can grab the flavor wheel and dissect the different flavor components of the whiskey. Once we narrow down flavor profiles, we can assemble a dish that will compliment and pair with the whiskey. You also have to think about the entirety of the event. Think about the flavors you want to start with and where to end. People focus on desserts being sweet versus pairing a savory dessert with a bold rye, or something along those lines.” How to Pair Venues and Chefs with Brand Ambassadors If the idea of adding a whiskey/food program to your venue may seem daunting, Daniel and Gertz point out that curating an innovative, customized program together can be as simple as approaching your local or regional scotch or whiskey representative or distributor to advise on putting together a tasting dinner for a special event. “We started by developing relationships with our vendors and distributors,” says Gertz. “There is a threshold when brands started approaching us because they became aware of our whiskey program along with our successes in event execution, barbizmag.com

Mixed UP marketing reach, and knowledge and sales of their brand. At Bub City, we typically like to ‘spread the love’ and host dinners and one-off nights that we think our consumer would be interested in. We have hosted both brand ambassadors and some of America’s great master distillers. We typically plan our dinners around when a master distiller is in town, adding convenience to the mix.” The better representatives, according to Daniel, are eager to set up events because it pushes their products. Even if they are not always able to get a master distiller to come to an event similar to those at Los Angeles’ Republique, a brand ambassador (such as Chasco) can speak about the connections between how the master distiller does things and how it relates to food. “Each representative gets a certain allotment of marketing money to spend in a variety of ways with different accounts,” says Daniel. “From there, your chef can send the representative a menu that he or she wants to run, and the representative will give suggestions of pairings with their products. Because of this, often restaurants can work out deals with the representative for doing longterm promotions. Your chef, beverage manager, and a brand representative or a master distiller ideally should create a mutually supportive relationship that is symbiotic and long term. The restaurant gains interesting fresh pairing knowledge with exciting brand focus for guests, and the distiller or brand ambassador gets to share their product and market to more customers.” The Ballentyne’s regular events almost always start with a special welcome cocktail, utilizing one of the spirits that will later be tasted on its own with a pairing. Next, the event continues with four whiskeys paired with small seasonal bites from the chef. Twice a year, the club offers its members a five-course chef’s dinner paired with five spirits. Preparation for every event begins with a meeting between the chef, beverage manager, and a brand ambassador to taste the proposed spirits and create a paired menu. “We will always line up each of the whiskey offerings on a customized tasting mat for the guest before they are seated at barbizmag.com

the table, oftentimes pouring while they are enjoying their welcome cocktail so they can observe the labels,” says Daniel. “This allows our guests the opportunity to compare and contrast the spirits side by side, and revisit the whiskeys from previous courses as the event progresses.” Drama With Your Dairy A simpler way to ease into whiskey/food pairings is through cheese or charcuterie pairings. While wine and cheese pairings have long been a staple, whiskey brings something nuanced, complex, and a touch more special to the cheese-tasting experience, according to Charles Duque, Director of the French Dairy Board for the Americas. “Pairing cheese and brown spirits is a way to surprise and delight guests, allowing them to experience even the most familiar cheeses in a new way,” he says, noting that small-batch bourbon or cognac are particularly good partners with different cheeses. Daniel agrees that there’s nothing better with a whiskey flight than a great charcuterie and cheese board. “The briny bite of an aged prosciutto and smoky richness of an eight-year Gouda will accentuate just about every nutty, peaty note of a single malt Scotch, while a sweet quince membrillo paste and Manchego can either compliment a classic bourbon or cool off a spicy rye,” he says. “Our chefs have fallen in love with creating salmon dishes to pair with whiskeys as well, as we have had success using the smoked, poached, and even tartare iterations of the fish to adapt to the many expressions of our favorite brown spirit.” Here are some of Duque’s brown spirits and cheese pairings:

caramelized flavor and a texture falling between Parmesan and cheddar, is the perfect companion for Four Roses Small Batch Bourbon, a fruity spirit with hints of pear and apple that softens the saltiness of the cheese. Cheddar & Rum. Like attracts like in this pairing. Aged cheddar, with its rich caramel notes, complements the caramel notes of spiced dark rum such as Myer’s Dark Rum. The richness of the spirit along with flavors like tropical fruits, smoky oak, vanilla, and spice allow it to pair well with strong flavored cheeses like cheddar, which develops many of the same flavors as it ages. Époisses & Cognac. The bold and pungent soft cheese Époisses beautifully offsets Hardy Legend 1863 Cognac with its mocha and coffee flavors.

Auld Murphy 2 oz Teeling Small Batch Irish Whiskey ½ oz Crème de Cacao 1 oz Amontillado Sherry Banana whip to top Combine Teeling, creme de cacao, and sherry in a cup with ice. Stir, pour into chilled coup, and top with banana whip.

Teeling Whiskey

Camembert & Single Malt Whisky. With its buttery texture and earthy mushroom aromas, Camembert complements Ardbeg 10, a single malt whisky that beautifully balances the sweetness of malt and the smokiness of peat. The creaminess of the cheese is a great foil to the whisky, especially when a small amount of water is added to the single malt to open it up. Mimolette & Bourbon. Mimolette, with a bold nutty, buttery, and January 2020

Bar Business Magazine

Inventory

The Perfect Purée Brings Two New Flavors to the Table

Track Your Vodka from Field to Bottle

The Perfect Purée of Napa Valley, a leading U.S. producer of premium frozen fruit purées, zests, and blends, introduces two new flavors and expands its line to 39 products. Red Jalapeño Puree is a bold and superbly savory combination of mature jalapeños puréed with rice vinegar. Red Jalapeño Puree is the reimagining of The Perfect Purée’s earlier Roasted Red Pepper puree, a popular but mild red pepper expression. Red Jalapeño Puree speaks to the current American palate and its obsession with heat. Peach Ginger blend combines the classic flavor of juicy yellow peaches with the distinctive warmth of real ginger and a splash of citrus. Peach Ginger blend is a response to consumers’ evolving palates and higher expectations for sophisticated flavors that combine the familiar with the adventurous.

Tattersall Distilling launches its 40% ABV Organic Vodka. USDA Certified, non-GMO, and gluten-free, Tattersall sources and mills its organic grain from an independent family farm, just 87 miles away. The result is a smoother and more neutral-tasting vodka that’s environmentally friendly, handmade, and high in quality. To become certified organic, Tattersall spent the past year working through the process. Every step of the process, from transportation to sterilization of equipment, was evaluated in order to be compliant. Once distilled, Tattersall sends the spent grain to another farm in Cambridge, Minn. to be used for livestock feed. Any leftover spent grain is further upcycled for edible ingredients while also reclaiming the water used. “Each bottle of our Organic Vodka is dated and labeled to track the entire lifecycle,” says Dan Oskey, Founder and Chief Operator of Tattersall Distilling. All vodka produced by Tattersall moving forward will now be organic, replacing its previous bottles.

The Perfect Purée Peach Ginger & Red Jalapeño Puree

Tattersall Distilling Organic Vodka

perfectpuree.com

tattersalldistilling.com

New Bourbon Aged in The Prisoner Wine Company Barrels Bardstown Bourbon Company & The Prisoner Wine Co. Collaboration

Launching in January 2020, Bardstown Bourbon Company’s latest Collaboration is a 100-proof, nine-year-old Tennessee bourbon aged for 18 months in the same French Oak red wine barrels used to age the Wine Company’s flagship product, The Prisoner. “This spirit is very complex, with a welcoming bouquet of blackberry and black cherry, blended with honey and vanilla,” said Steve Nally, Master Distiller at The Bardstown Bourbon Company. “The luxury wine blend’s red fruit flavors take the lead on the palate.” Bardstown Bourbon Company & The Prisoner Wine Collaboration is the latest addition to the Bardstown Bourbon Company’s Collaborative Series, a line of innovative finished bourbons, which saw new products finished in brandy and Muscat Mistelle barrels in 2019. Bardstown Bourbon Company & The Prisoner Wine Collaboration will be released to all of Bardstown Bourbon Company’s current markets in January. As the distillery broadens its national footprint throughout 2020, it will also enter several new markets. bardstownbourbon.com

Bar Business Magazine

January 2020

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Inventory

Holla Spirits Rebrands Packaging of Vodka Lineup

The Debut of Hiro Single-Serve Sake Cup

Holla Spirits, a millennial-owned spirits company, has announced a packaging rebrand of its popular vodka lineup. The rebrand features new bottle designs for the company’s original vodka and all varieties of its flavored vodkas. The new bottle designs introduce a sleek look with metallic features and quick-glance flavor icons on the neck labels for easy identification in bar rails. “Our brand is continuously evolving to meet the needs of next-generation consumers,” said Holla Spirits President Patrick Shorb. “We demand better from our brands, just like our fans. We are progressive and constantly seeking new and innovative technologies. We will act on any opportunity to improve our impact on the community and the environment.”

Hiro Sake the award-winning, handcrafted, premium sake from Japan, debuts its first single-serve glass cup sake (180ml, 15% ABV). Hiro Sake cups will debut in Southern Florida this month at on-premise accounts initially. Distribution will expand across the U.S. Hiro Sake is 100% produced in Japan where cup sake is a popular trend. The Co-Founders of Hiro Sake decided to introduce single-serve Hiro Sake cups to the U.S. market to capitalize on the success of the Hiro Sake portfolio and expand the brand into a new market of single-serve products.

Holla Vodka

Hiro Cup Sake

hollaspirits.com

hirosake.com

Featured

PRODUCT

Conecuh Brands

Clyde May’s 11 Year-Old Cask Strength Alabama Style Whiskey Conecuh Brands, LLC has launched a limited-edition release of 3,000 bottles of the Clyde May’s 11 Year-Old Cask Strength Alabama Style Whiskey bottled at 120-proof. The Clyde May’s 11 Year-Old Cask Strength Alabama Style Whiskey release is the most recent from the Cask Strength Continuity Program. The program began in 2016 with an eight-year-old release, followed by a nine- and 10-year-old release in 2017 and 2018, respectively. This selection will be available nationally with an SRP of $119.99. “The release of this expression demonstrates the brand’s continued commitment to developing limited editions for our onand off-premise trade partners and adding value to the brand,” says Roy Danis, President and CEO of Conecuh Brands Ltd. clydemays.com

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January 2020

Bar Business Magazine

H-Club Jarmans Bar, Los Angeles. CA

CONGRATULATIONS

HUDSON SANDERS

Western Foodservice & Hospitality Expo in LA was host to Hip Sip’s Battle of the Modern Bartender. This year it was a Tequila & Mezcal showdown looking for the best bartender in the region. Top bartender finalists were judged on creativity, use of product, taste and presentation.

Congrats to Hudson Sanders being crowned the winner.

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BAR BUS NESS MAGAZINE

www.westernfoodexpo.com

La Mujer Amada 2 oz Yola Mezcal 1 oz Ancho Reyes 1 oz fresh Lime juice 1/2 oz Plantation 5 Year Barbados Rum 3/4 oz Agave Orgeat 2 dashes Jerry Thomas Decanter Bitters Absinthe rinse Process: Chill your desired glassware in the fridge so it is nice and cold. Add your bitters to the tin first, and add remaining ingredients as you see fit. Retrieve your glassware from the fridge, it should ve nice and cold, and rinse it with 1/4 oz of absinthe. Let rest while you shake. Fill your tin with medium sized ice cubes and shake hard, but with an even tempo, for 12 seconds. Toss your absinthe, or drink it (im not telling). Double strain into glass and top with a dehydrated lime wheel. Sip at your leisure, by the pool or during dinner. La Mujer Amada is great for both.

Ad Index

Company

Contact

Inventory COMPANIES

AMI Entertainment

amientertainment.com

bardstown bourbon bardstownbourbon.com

cogobuzz

cogo.buzz

Clyde May’s clydemays.com

Coit spirits

coitspirits.com

Hiro Sake hirosake.com

g&g closed circuit

GGCCEVENTS.com

Holla Spirits hollaspirits.com

guitar center inc

guitarcenter.com/gc-pro

International Restaurant

InternationalrRestaurantNY.com

multi-flow

multiflow.net

The Perfect Purée perfectpuree.com Tattersall distilling tattersalldistilling.com

nightclub & bar

ncbshow.com/register

To Advertise in Bar Business Magazine, contact Art Sutley

NOrthwest Food Show

nwfoodshow.com

212-620-7247 Asutley@sbpub.com

perlick corporation

perlick.com

Savage & Cooke

savageandcooke.com

shift4

TafferSmartPos.com

tater kegs

taterkegs.com

twisted alchemy

TwistedAlchemy.com

vinexpo

vinexponewyork.com

Western Foodservice

westernfoodexpo.com

wonkyware

wonkyware.com

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Thirsty for more? visit @BarBizMag

January 2020

Bar Business Magazine

with EDEN LAURIN

Tell our readers a bit about Nyssa.

Nyssa is a women’s wellbeing brand that has launched with a focus in postpartum care and comfort. We are a certified Women Owned Business, and our name means “new beginnings” in Greek and is derived from the word “woman” in Arabic. Our first product is Fourthwear™ Underwear: a postpartum undergarment that holds an ice/heat pack in the abdomen and/or in the widened gusset, for comfort in your fourth trimester. It is eco-friendly, made from post-consumer recycled materials, stretches to accommodate a changing body, quick drying, and virtually seamless for added comfort.

What led you to found Nyssa?

As new mothers, we were not satisfied with accepting the makeshift, mostly DIY solutions that exist for women going through an incredibly vulnerable and often physically traumatic experience.

Co-Founder & CEO of Nyssa

fter establishing a career in international non-profit food banking, Eden Laurin became Managing Partner of award-winning bar The Violet Hour and was responsible for the development and launch of a successful retail line under The Violet Hour brand. As Co-Founder and Director of the cocktail consultancy, 10 Inc., she inspires and leads international bar programs from Chicago to Guatemala. Laurin is also Founder and Director of The Drinking Fountain, a global clean water initiative that links the culinary world with those in need. In addition, Laurin serves as the Co-Founder & CEO of Nyssa, a woman’s wellbeing brand. In her downtime, she takes photographs, plays with her son Bo, listens to her partner Robby’s music, and practices baking.

Bar Business Magazine

January 2020

What does the brand offer for women in hospitality?

A goal of Nyssa is to identify, innovate on, and offer items that support women as they muscle through life. Nyssa aims to create items that will help give comfort, whether a mother is resting at home or seating tables, or cooking for hundreds of people in the back of house. Another major component is that by saying this out loud, by demanding better, and by shining a light on the realities of womanhood, we raise the bar for human care. Historically, the hospitality industry has lagged behind in mandatory and adequate benefits, guaranteed pay, and work life balance. There is an incredible opportunity to speak to these needs and make change.

How can the hospitality industry better accommodate parents?

First and foremost is paid parental leave. Though an employee might have their position “protected” by FMLA, it is up to the establishment to have a parental policy. Industry average is one to two weeks, and for tipped employees, that is only offering their under-minimum wage hourly rate

as compensated. An adequate parental leave would not only leverage a business into the category of socially aware, it also directly correlates to higher retention, something that would be hugely impactful for hospitality businesses. Accommodations for pumping and feeding. These are non-existent in the hospitality world, but customers have babies too! Consider carving a space out for a lactation room. You can post a menu, brand it such as you would any other part of your space. You will sell more, and retain more customers. Not penalizing employees if they have schedule changes postpartum and re-thinking how we rate management candidates. Studies show time and again that parents actually make the best managers. They are more efficient with their task management, can much more effectively see big picture and how operations work together, and will remain in their post longer if there is a schedule and benefits that help them support being a parent. The 70-hour work week for managers needs to end. Women being bypassed for advancement because of impending maternity leave is absolutely ludicrous and antiquated.

How do you balance motherhood and your career?

Delicately. I am incredibly fortunate that my partners both in business and life are supportive of each new project, from motherhood to Nyssa! But it is still an incredible challenge.

Tell us about the podcast you host, The Unmentionables.

The Unmentionables brings thought leaders from other industries and gives them a platform to share. From authors to musicians to doulas and doctors, it is literally a microphone for those fighting every day.

Any advice for new mothers?

You now have a resume builder, a slew of new qualifications, and an advantage over the “you” that filled that role before. Never let anyone convince you otherwise. Remain empowered, confident, and aware. barbizmag.com

Photo: Kirsten Miccoli.

Q&A

STRAIGHT TO YOUR PHONE

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