Bar Business May 2019

Page 1

May 2019




A closer look at

Organic Spirits

sweet & SAVORY Sips Freshen up your menu with spring cocktail recipes.


3 ways to engage customers with TVs


Take advantage of strategic technology

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.”

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Contents How Tos


The Tech Every Bar Needs in 2019


Take advantage of strategic tech.


TV Innovations

Using TV to engage customers in three unique ways.



From The Editor


On Tap


Behind The Bar


A letter from our Editor Ashley Bray Industry news & announcements. In-depth analysis of beer, wine & spirits.


Important dates for the month.





Featured product releases. Eddie Navarrette – FE Design & Consulting



Seasonal Cocktails: Beat the Heat

Summer cocktail menus lighten up.


Profits are on the Menu

Developing the fundamentals of an epic bar menu.

Cover Photo: Shutterstock/ Evgeny Starkov Contents photo: listen technologies.

May 2019

Bar Business Magazine




May 2019

Vol. 12

No. 5

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


Editor Ashley Bray 212-620-7220 Contributing Writers Elyse Glickman, Maura Keller, Joel Montaniel, Doug Radkey


Art Director Nicole D’Antona Graphic Designer Aleza Leinwand


Corporate Production Director Mary Conyers Digital Ad Operations Associate Kevin Fuhrmann


Circulation Director Maureen Cooney

advertising sales Art Sutley 212-620-7247

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 SimmonsBoardman Publishing Corporation 2019. All rights reserved. Contents may not be reproduced without permission. For reprint information contact: Art Sutley, Phone (212) 620-7247, or 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 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

May 2019

from the editor

From The Editor

Spring is nature’s way of saying, ‘Let’s Party!

- Robin Williams


Bar Business Magazine


appy spring! The calendar says warmer days should be here, but depending on where you live, they may be taking their time on actually arriving. I feel especially for readers in Chicago—I found myself in a late-April snowstorm on a recent layover! Despite uncooperative weather, your venue is probably busy revamping your menus for the spring and summer seasons. Fortunately, this issue has everything you need to build your seasonal menus. Looking to freshen up your cocktail selections? Start with the summer seasonal cocktails feature on page 28. Mixologists and bar directors discuss summer flavor trends and offer up a few recipes of their own. If you’re looking to add some new spirits to your cocktails and your back bar, check out our Behind the Bar column about organic spirits on page 10. Organic spirits fit in nicely with the spring and summer trends of lighter, fresher flavors and seasonal produce. Finally, don’t miss our feature on how to build a profitable menu on page 32. The same careful intention that went into building up your bar’s concept and aesthetics should also apply to your food and beverage menus. “It’s very easy to throw a bunch of ingredients together and make a drink seem ‘Instagrammable,’ or to add basic nachos, chicken wings, and pre-breaded calamari to your food menu and call it ‘your own’ on social media,” says contributing writer Doug

Radkey, Founding Partner and Lead Strategist at Key Restaurant Group. But for a menu to be popular and profitable, that isn’t enough. “To develop an epic menu takes an enormous amount of effort, but it can become a template for success that can be repeated quarterafter-quarter and year-after-year with the right structure, programs, planning, and mindset,” says Radkey. Don’t forget that with your menu items, presentation is as important as taste—patrons consume with their eyes before their palates. With that in mind, your bar may want to consider adding the Spanish-style gin and tonic to its summer cocktail menu. What separates this style of gin and tonic from the rest is not the recipe; your bartenders can still make gin and tonics how they choose—just be sure they’re use a high-quality, bottled tonic. What makes the difference here is the presentation—the cocktail should be served in a wide-mouthed, stemmed wine glass and poured over a beautiful garnish of your choice. We think this presentation will make for some pretty perfect Instagramworthy photos on your bar or outdoor patio this summer.

Ashley bray, Editor

May 2019

From ON TAP The Editor

Sports Bar & Amusement Center Shines Bright

or its first location in Denver, Colorado, GameWorks, Inc.—a national amusement center and sports bar/ restaurant chain—wanted “fun” to emanate throughout the entire 40,000-square-foot venue. The new location features 165 games, a twostory Laser Tag arena, a top-of-the-line eSports center, small and large private rooms accomodating up to 200 people, plus a full menu and bar featuring local flavors. GameWorks hired Davis Wince, Ltd. Architecture to oversee the design of the Denver location, with the goal to reflect GameWorks’ upbeat brand. The resulting design included use of iLight LED fixtures to add splashes of aesthetic punch—making the setting as exciting as the entertainment that guests enjoy. “As architects for the whole space, we worked with our local lighting representative to find the products with the right look and feel for this project,” says Eric Eschenbrenner, Senior Architect at Davis Wince, Ltd. 6

Bar Business Magazine

Architecture. “We wanted a neon-like product that could be changed for the holidays and sporting events to draw the eye to the front [of GameWorks].” To ensure a stunning first impression,

The venue wanted “fun” to emanate throughout.

the design team chose iLight Hypnotica iS Color Changing Series fixtures to create a dynamic X-shaped element behind the hostess stand, where guests first check in. Elsewhere iLight Plexineon fixtures are prominent. Plexineon can be bent

into custom shapes—a must-have capability in order to create the abstract designs envisioned for this project. Plexineon Red fixtures introduce abstract swirls of light above the main bar. Plexineon Rose makes a statement on a large feature wall, while Plexineon Blue is found throughout in the shape of starbursts, rectangles, and circles that seem to float from the ceiling. Between Hypnotica’s color-changing capability and Plexineon’s ability to bend, iLight was the perfect partner for the job. And because both products replicate the look of neon, they provide a nostalgic nod to game rooms of the past. In the end, Eschenbrenner says the 754 feet of iLight product used in this project helped his firm successfully achieve the design intent. “The client was pleased with the result. They really like it,” he says. “This was just the right kind of application for these products.”;

May 2019

Photos (left to right): iLight, Patron Tequila.



ON TAP Patrón Tequila Announces the 2019 “Margarita of the Year” Winner


atrón Tequila announces that with more than four million votes cast, the Dynasty Margarita created by Jay Khan took home the title of the 2019 “Margarita of the Year.” Patrón’s search for the “Margarita of the Year” began on International Margarita Day (February 22) when eight bartenders unveiled their unique margarita recipes using Patrón’s line of ultra-premium tequilas and ingredients inspired by their respective regions. Now in its fifth year, the search attracts bartenders from around the world to submit their take on the margarita for a chance to win. Each year, the dedication to creating innovative margaritas showcases the versatility of Patrón Tequila and how this classic cocktail can be enjoyed in unique ways. “In the five years since we first launched the ‘Margarita of the Year’ search, we have had the pleasure and excitement of uncovering dozens of incredibly gifted and skilled bartenders. Jay Khan is no exception, and he rightfully deserves the title of this year’s winner,” says Lee Applbaum, Patrón’s Global Chief Marketing Officer. “‘Margarita of the Year’ is a true testament to the ongoing and widespread love of the margarita and the ways Patrón Tequila highlights its unique flavors.” Inspired by Hong Kong, The Dynasty Margarita incorporates the traditional Chinese ingredients of lychee and ginger combined with the fresh agave notes of Patrón Silver and Patrón Citrónge Orange to create a citrusy and sweet cocktail. “I am incredibly honored that the Dynasty Margarita was crowned as the global fan favorite for this year’s ‘Margarita of the Year’ search,” says Jay Khan. “I was excited to create a margarita that reflects Hong Kong, which is why I incorporated lychee and ginger, which are known to this region. “The idea of my cocktail is purely combining ingredients that are native or influential in Chinese cuisine and easily replicable around the world. One great and underestimated ingredient that belongs to South China is lychee. Once it was ubiquitous and found in almost every bar in Hong Kong, but

during the recent cocktail boom, we have seen a great decline in the use of lychee in cocktails.” Margarita fans were encouraged to taste the recipes and select their favorite by casting votes through Patrón’s social platforms,, and throughout events in each of the U.S. finalists’ hometowns. In addition to Khan’s entry, the margaritas and participants included: • “Paseo Margarita,” with coconut and basil, Jacyara de Oliveira, Chicago, IL • “Pasifika Margarita,” with pineapple and coconut, Samuel Jimenez, Oakland, CA • “Golden Hour Margarita,” with turmeric and pineapple, Natalie Jacob, New York, NY • “Flamingo Park Margarita,” with grapefruit, Tyler Kitzman, Miami, FL • “Margarita Caliente,” with passion fruit and chipotle, Adrian Rosales, Guadalajara, Mexico • “Margarita Amore,” with apple and chili pepper, Cristian Bugiada, Rome, Italy • “ Wild Rose Margarita,” with juniper and rose, Makina Labrecque, Calgary, Canada “It’s inspiring to see the multitude of ways each of the eight bartenders interpreted their margarita and how they used various Patrón expressions in their unique recipes,” stated David Alan, Manager of Trade Education & Mixology at Patrón Tequila. “Without fail, year after

year, the ‘Margarita of the Year’ competition shows there are truly no limits for this classic cocktail. Not only are they using Patrón to push boundaries, but they are doing so with inspiration from characteristics of their hometown.” To view all eight of the “Margarita of the Year” recipes, bartender interviews, cocktail demonstrations, and more information about the classic margarita cocktail, visit

Dynasty Margarita 1 ½ oz Patrón Silver ½ oz Patrón Citrónge Orange ¼ oz St-Germain ¾ oz Fresh lime juice ¼ oz Ginger syrup, such as Liber & Co. 3 Fresh or canned lychees Grapefruit salt rim Lime twist for garnish Rim a rocks glass with grapefruit salt. Place lychees in a cocktail shaker. Add remaining ingredients to shaker with ice and shake hard to chill and combine. Double strain onto fresh ice in a rocks glass. Garnish with a lime twist. Jay Khan, Hong Kong

May 2019

Bar Business Magazine


Let’s talk

Behind The Bar: Organic


The appeal and the “real” of organic spirits. BY Elyse Glickman


Bar Business Magazine


he craft cocktail movement and the fresh produce boom are still going strong after more than a decade— separately and together. This naturally dovetails into bartenders and customers demanding more variety and better quality spirits to choose from. The word “organic,” when used correctly and certified by the USDA, means the spirit has passed stringent requirements to earn the designation. If bar management takes the time to source produce from local (and, often, organic) farmers or grow the herbs in house, doesn’t it make sense to have organic spirits available to ensure customers are

ordering the best cocktail possible? “The availability of organic spirits has blossomed from obscure and esoteric brands to well-known brands going organic and embracing an ingredientforward and eco-aware mentality,” says Ben Carpenter, Beverage Director at Balboa Bay Resort, whose other accomplishments include his own bitters company and an all-California menu that supports local farmers, and spirits producers and his A&O Kitchen + Bar. “I think the biggest improvement has been the number of distilleries involved in creating organic spirits. Years ago, Crop Vodka was one of the few companies that brought organic spirits

May 2019

Photo: KOVAL Distillery.

Awakened Old Fashioned


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Behind The Bar: Whiskey to the marketplace. These days, a slew of distilleries have taken up the cause and produced a multitude of organic base spirits including whiskey, rum, vodka, tequila, and gin. I love that we’re in a place now that you can create a full organic cocktail menu out of the array of options in the market.”

organic ingredients add a layer of freshness that can’t be mimicked with artificial ingredients.

In distillation, the way ‘organic’ has affected the process is mainly through the sourcing of ingredients that are free of harmful chemicals, gluten, and GMOs.

All of the ingredients (such as grain) sourced for a USDA-certified organic product must pass certain requirements.


Bar Business Magazine

Oh, My Goodness! “Organic products are in high demand in response to the decades of overly processed foods we, as a society, have been consuming,” says Natalie Bovis, an award-winning bartender, author, and Co-Creator of Om Liqueurs. When Bovis came onboard with Om Liqueurs, she was already seeing organic foods going from niche to mainstream. “As people started to care more about a robust longevity, they began to consider what goes into their cocktail,” says Bovis. “The emphasis on freshly juiced citrus, herbs, and market-fresh ingredients in craft cocktails set the scene for organic products to make their way into the bar. Today, the term ‘organic’ translates to high quality and catches the eye or ear of a bar manager.” When Sonat Birnecker Hart Co-Founded Koval Spirits in Chicago with her husband Robert, the goal was to create organic spirits using artisanal techniques as it would give the couple an opportunity to support sustainable agriculture, local farmers, and as a result, wind up with a superior product from both a philosophical and flavor standpoint. More than a decade later, the demand for their product is a selling point in its own right. “We have maintained our focus on organic from the moment we started and have not changed our marketing all that much,” she says. “We have noticed, however, that there is more interest for our products because of being organic than when we first got started almost eleven years ago. “We also know that it is more than a trend because our farmers are planting more fields with organic crops than ever before, and we have seen a growing interest around the world for our organic spirits from Chicago to Tokyo.” Olli Hietalahti, Founder of Tom of Finland Organic Vodka, feels that a

quality product like his organic vodka has crossover appeal. “With the appeal of nature, we are targeting what we call ‘enlightened consumers,’ which not only includes the LGBTQ community, but also art lovers, people interested in organic dietary choices, and generally those of liberal beliefs,” says Hietalahti. “An organic product along these lines support the brand values and image. Furthermore, we have seen the interest in organic products and healthier lifestyles peak in all product categories—including spirits—worldwide.” The Organic Advantage Newport Beach has long been considered one of the most health-conscious towns, and this is a prime reason why Carpenter says integrating organic spirits into the Balboa Bay Resort beverage program has been a seamless process and an easy sell. “Giving these products prime placement on our cocktail menus has made them back bar ready,” says Carpenter. “Furthermore, we have taken an extra step in building our ‘California Distilled’ program from 100% California-made spirits as well as cordials and bitters from local producers. When you’re putting that level of effort into each cocktail, every ingredient receives a great deal of scrutiny from our bar staff.” When Carpenter and his team taste new organic spirits from vendors, the process begins with building a cocktail on the spot and seeing how it plays with citrus, bitter spirits, and cordials. If the mouthfeel is thin or the finish is short, it will likely not stand up to other artisanal ingredients in the recipe. Jacob Migliaccio, General Manager of Calo Kitchen + Tequila in El Segundo, California, observes that the demand for organic spirits at the restaurant has created such a buzz that guests are requesting specific tequilas be integrated into their margarita of choice from the menu. “It is so much fun to see the guests try new spirits and to educate them with the history and story behind each spirit,” he says. “Our bartenders really understand our method of creating a well-rounded cocktail and that starts with preparation. We spend a lot of time each day preparing our fruit

May 2019

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Behind The Bar: Organic

Hotel California ¾ oz Humboldt Distillery Organic Spiced Rum ½ oz Malahat Cabernet Barrel Rum ½ oz St. George Bruto Americano ¾ oz Organic cinnamon cordial ¾ oz Lime juice 2 dashes Housemade organic ginger bitters Float of Jardesca Red Apertiva Pour all ingredients except float and bitters into a Boston shaker. Shake and strain the drink into a tall or rocks glass. Finish cocktail with float and bitters, and add fresh mint and edible flowers.

and base mix so our guests can enjoy a quality drink with each visit.” Kevin Zadoyan, Owner of Te’Kila Restaurants in Hollywood and Sherman Oaks, California, meanwhile, has noticed that there’s definitely a stronger perceived value towards organic spirits, allowing cocktails and bars to command a higher price tag alongside the perception of being ingredientconscious and more eco-aware. “Any bartender who is fully invested in their craft will always gravitate towards the best possible ingredient,” says Zadoyan. “In the case of a base spirit, arguably the most important flavorimparting ingredient in a drink, the better the quality and attention to detail, the better. Freshness and taste is all that matters to them, and organic ingredients add a layer of freshness that can’t be mimicked with artificial ingredients.” The Pursuit of the Big “O” When a new trend ascends and peaks, “caveat emptor” is not just a starting point for a consumer but also a bar manager or director making the decisions catering to 12

Bar Business Magazine

those customers. The bar’s main decisionmaker should always ask if the product is USDA-certified. All of the ingredients (such as grain) sourced for a USDA-certified organic product must pass certain requirements. If they have that certification on the bottle, it has gone through a relatively rigorous check. If it doesn’t have the certification, it probably isn’t truly organic. “There are many certifying agencies, but it is important that it has the USDA certification and other verification because that insures that the entire supply chain is organic,” she says. “At Koval, we have to undergo an inspection every year that requires that we can trace every bottle back to all of its ingredients, and those ingredients must all be certified organic. There is traceability involved as well as having organic materials used in the process. All of the suppliers, not just the distiller, must have up-to-date organic certificates. This ensures that no one in the supply chain has a lapsed certificate or is not organic.” Aside from USDA certification, look for companies who embrace organic in

ingredients and in the way they operate. “In OM Organic Mixology Liqueur’s case, we share that we start with a ‘gluten-free’ sugarcane-based spirit, sweeten with organic agave nectar, and use all-natural flavorings and colorings derived from fruits and vegetables,” says Bovis. “For example, we use fair trade chocolate suppliers in our OM Dark Chocolate & Sea Salt Liqueur. We also sponsor yoga for bartenders at various events throughout the year. In short, we walk the talk—we aren’t just hopping on a bandwagon.” Bovis also recommends asking how the liquid is produced. It’s usually a good sign if a vendor can enumerate the distilling and crafting process right off the cuff, and stage trade events that tie into the beverage’s appeal and concept. Above all, the story behind the brand is important. “The best bet is to look beyond the label and understand the producers and their motivations,” says Zadoyan. “Organic doesn’t necessarily mean better, and vice versa, so seeking out producers who care about their results and their consumers is the ultimate badge of honor. I always ask about the owners or the

May 2019

Photo: Ben Carpenter, Balboa Bay Resort.

Ben Carpenter, Beverage Director, Balboa Bay Resort

With the right point of sale system, you can do so much more than settle tabs and process payments. Paradise POS systems equip you with innovative solutions that allow you to operate your nightclub or bar smarter, more efficiently and more profitably. Paradise POS systems are designed for iOS, so they are perfectly suited for mobile POS applications at the bar or tableside, and they are configurable, so you can optimize screens for greater employee productivity. Contact us to learn how Paradise POS systems can help your business be more successful.




Behind The Bar: Organic family behind the production. What is their goal? Why organic? What’s the motivation? This usually gives me a formative glimpse into the mindset [of who] created the products that my customers will be experiencing.” Migliaccio, meanwhile, asks if the company distilled it themselves or if it is more of a marketing company sourcing

a distillate and packaging it with a host of buzzwords that catch the eye of the consumer. As there are many spirits competing for limited spots in bars, a vetting process is required to pinpoint the brands that live up to the standards and need a space on the bar menu. “Organic certification doesn’t have novelty value any more. There needs to

be a deeper brand-related meaning, as opposed to just slapping the organic label on the bottle,” says Hietalahti. “The real questions should be, ‘Is it any good?’ and, ‘What is the liquid like?’ In distillation, the way ‘organic’ has affected the process is mainly through the sourcing of ingredients that are free of harmful chemicals, gluten, and GMOs.”

Tom’s Pickle

Casa Noble Signature Margarita

Awakened Old Fashioned

1½ oz Casa Noble Organic Tequila Blanco 1 oz Fresh lime juice ½ oz Organic agave nectar ½ oz Triple sec

2 oz KOVAL Bourbon 1 oz KOVAL Coffee Liqueur Gin ¼ oz simple syrup 2 dashes Chocolate bitters

1 oz Tom of Finland Organic Vodka 1/3 oz St.-Germain Liqueur 2/3 oz Chablis (or other dry, fairly acidic white wine) 1 teaspoon Honey vinegar 2 dashes Orange bitters Pour all ingredients into an iced mixing glass. Stir carefully until well chilled. Strain the drink into a Nick & Nora glass. Garnish with miniature pickle or a thin slice of lemon peel. Olli Hietalahti, Founder of Tom of Finland Organic Vodka

Combine ingredients in a shaker with ice, and shake until chilled. Strain into a saltrimmed glass (if the client requests it) over fresh ice. Garnish with a lime wedge or other fresh citrus.

Pour ingredients over ice and stir until chilled. Strain into rocks glass with one large cube of ice. KOVAL Distillery

Kevin Zadoyan, Owner, Te’Kila Restaurant

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Bar Business Magazine • 781-826-2400

May 2019

Happenings June 2019


June 1 National Candy Month Encourage your patrons to embrace their sweet tooth with cocktails that are inspired by candy and even candy colored.

June 8 World Gin Day The “ginaissance” is upon us—take today to highlight fan favorites and unique expressions.


June 21 Summer Solstice If you need some inspiration for summer seasonal cocktails, turn to our column on page 28.

You can’t beat the taste of fresh fruits and vegetables in a cocktail. Read more about the trend toward fresher, organic options on page 8.


Bar Business Magazine

June 4 National Cognac Day Offer up specials on pours of cognac today.

May 2019

All Photos:

June 16 Fresh Veggies Day



JUNE 19 National Martini Day


Shaken or stirred? Offer up both along with some summer flavors like raspberry, cucumber, and peach.

June bar convent brooklyn June 11-12, 2019 Brooklyn, New York

June 10 National Iced Tea Day A perfect refreshing summer drink—we recommend having your bartenders offer up a spiked version.

july texas restaurant association marketplace July 14-15, 2019 Houston, Texas

tales of the cocktail July 16-21, 2019 New Orleans, Louisiana

June 16 Father’s Day Dear old dad deserves a cocktail or whiskey special today.


august texas bar & Night club convention August 19, 2019 San Antonio, Texas

ECRM On-Premise adult beverage epps August 27-29, 2019 New Orleans, Louisiana

June 21 Take Your Dog to Work Day A bar owner’s best friend. If you’ve got a dog-friendly establishment or outdoor patio, make today go to the dogs.

May 2019

Bar Business Magazine


How To: tech

How To Take advantage of strategic tech.

The Tech Every Bar Needs in 2019 18

Bar Business Magazine

By Joel Montaniel May 2019

How To: tech


Photo: Shutterstock/ Monkey Business Images, Shutterstock/ VicW

ast year brought a wide variety of incredible innovations in the restaurant and bar industry, from reservation-making virtual assistants, to the introduction of robot bartenders. But with endless possibilities for bars to create the best experiences possible for guests, operators shouldn’t get distracted by shiny toys or technology that won’t integrate seamlessly into their business. Instead, bars and nightclubs should take advantage of the strategic technology available to give guests what they want most: a seamless and personalized nightlife experience from start to finish.

Keep data safe through the latest data security technology.

Finding Your Voice In 2018, about 20% of people used a smart speaker at least once a month, according to digital research firm eMarketer. People used them to do everything from order new clothes to find new cocktail recipes. Looking forward as 2019 progresses, technology companies in the bar and nightlife industry will begin to adopt Amazon’s Alexa technology to increase efficiencies for operators and get the information they need faster while in-service. In fact, SevenRooms recently announced an investment from and integration with Amazon’s Alexa to bring voice-enabled technology into the front of house of restaurants and bars. Think, “Hey Alexa, who is the VIP guest at table 10?” or, “Hey Alexa, how close is table 12 to hitting their minimum? And what is John Smith’s favorite alcohol?” The implementation of voice technology will remove the physical interface that currently exists throughout the front of house, helping staff to communicate and understand their guests more deeply, and allowing them to focus exclusively on the allimportant guest experience.

marketing tools that allow them to reach the right guests, at the right time, with the right message. In 2019, one-size-fits-all marketing no longer can be relied on to drive significant returns for your business. In fact, according to a global poll conducted by Marketo, 79% of consumers say they are only likely to engage with an offer if it has been personalized based on a previous interaction. So, what does this mean for bar and nightclub owners? Every interaction—from an email campaign inviting guests to return to your venue, to an in-service experience that wows guests—should be tailored and personalized based on that individual guest. And it’s often the simplest interactions that can have the biggest impact. A recent study by Sevenrooms showed that 35% of people say a complimentary glass of wine would make their experience stand out, and bars should take note. Whether it’s inviting someone to celebrate their birthday at your bar and offering them their first round on the house, or targeting your football season regulars with events related to the big game, these promotions can help keep your venue top-of-mind for guests. This is how operators can turn one-time guests into regulars.

Personalized Marketing This year, we can expect more bar and nightlife operators to adopt advanced

Predictive AI & Data Analytics According to Dresner Advisory Services’ 2017 Big Data Analytics Market Study,

53% of companies use big data analytics—and there are many use cases that can be applied to bars and nightclubs to great effect. Although the idea of predictive AI and analytics may seem intimidating, with the right tools in place, it is easy to streamline operations by arming your staff with the information they need to execute on exceptional service every night. For instance, with a tool that captures transactional guest data, staff can anticipate a guest’s needs ahead of the night, preparing their preferred table and buckets of their favorite beers before they even walk through the front door. They can also review data like average and historical spend to more easily spot high spenders and accommodate them accordingly. After all, there’s nothing worse than failing to recognize and therefore turning away a potential big spender at the door because he or she will then walk in to your competitor down the street. On top of arming every staff member with information on their guests, predictive software can also help in larger scale planning for managers. For instance, tracking sales can help proactively inform operators of busy seasons, preparing them to order more accurately from their suppliers and hire more staff accordingly. Keeping Security Top of Mind As operators use integrated reservation and management tools to help tailor experiences for guests, it is increasingly important for them to keep the

Pro Tip Take advantage of the strategic technology available to give guests what they want most: a seamless and personalized nightlife experience. May 2019

Bar Business Magazine


How To: tech

Every interaction should be tailored and personalized based on each individual guest.

information secure. With a recent increase in data breaches, guests are especially tuned into businesses’ security procedures now more than ever. As bars adopt newer technology, they also need to keep up with the latest measures in data security.

The most important thing operators should do is train the first line of defense: their staff. According to the IBM X-Force® Research 2016 Cyber Security Intelligence Index, 60% of all cyberattacks are carried out by insiders, so making sure everyone has proper

training and is comfortable with the data they are handling is key. Limiting access to important information should also be prioritized, as most employees likely don’t have a need for all of the data they can currently access. Operators also need to implement

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• A variety of interchangeable bar top options

How To: tech marketing and analytics efforts. This will make it easier to attract guests through personalized messages and by proactively planning ahead, before their guests arrive. We’re very excited for the year ahead to see how bars better implement and integrate this advanced technology to deliver incredible experiences every night.

best practices like multi-factor authentication, banning data export and sharing, and using a secure antivirus software. 2019 carries with it the promise of an exciting year for those bar and nightlife operators who are adopting the latest in technology and serving up incredible

experiences to guests. Voice technology will empower operators to create a better experience for guests, turning one-timers into regulars and packing the house each and every night. Bars and nightclubs will also set a stronger focus on improving

Joel Montaniel is the CEO & Co-Founder of SevenRooms (, a reservation, seating, and guest management platform for restaurants, nightclubs, and hotels, where he leads business strategy and sales. Prior to founding SevenRooms in 2011, Montaniel served as the Chief of Staff at LivePerson, leading strategic, operational, and cultural initiatives. He started his career at Credit Suisse within the Real Estate, Finance & Securitization Group. He graduated with a B.A. from Georgetown University.

Photo: Shutterstock/ HAKINMHAN.


Bar Business Magazine

May 2019

Bar business booms! Introducing the Ventless Countertop Fryer and Instant Burger®, two pieces of convenient countertop equipment that heat up profits quickly and deliciously. Why have your patrons leave your establishment when cravings hit? Now you can serve up tasty meals to hungry guests anytime, anywhere! Both machines fit most establishments, no matter your size, because both pieces fit easily on a countertop for a minimal footprint.

Perfect foods for nibbling, sharing and satisfying any craving! Our Ventless Countertop Fryers cook up french fries, onion rings, popcorn shrimp, chicken tenders and more in no time! Our ultra-compact design of less than 2 square feet fits just about any countertop.


The Instant Burger can cook two burgers in under a minute! It’s also great for hot dogs, chicken, fish filets, turkey patties and more. No cooking skills are required, and training is simple. No supervision is needed because meat can’t overcook or burn.

Make your bar business boom! With Ventless Countertop Fryers and Instant Burger from Broaster Company, you’ll be building bigger bar business in no time. Get cooking by calling 800-365-8278 or visit

Tuning Up

How To: tv


TV Innovations Using TV to engage customers in three unique ways. ar owners today operate in an incredibly competitive environment. As such, more and more operators are looking for unique and innovative entertainment solutions to give their customers additional benefits and incentives for visiting their venues. 24

Bar Business Magazine

Bar owners are increasingly focused on engaging with their consumers on a more reliable and recurring basis. As a result, they are recognizing the vital role entertainment technology can play in their marketing efforts as well as how investing in that technology can help them further connect to their customers.

Social & Sports According to Tom Finn, Vice President of Franchise Development at the Greene Turtle Sports Bar & Grille based in Columbia, Maryland, TVs are a central component to the experience at The Greene Turtle. In fact, there are typically anywhere from 50 to 60 screens in every location.

May 2019

Photo: The Greene Turtle.


By Maura Keller

How To: tv “From setting the atmosphere to providing entertainment and a social element for all guests to attracting people who want to watch specific games with friends and other fans to making us a destination for big ticket events like championships or highly publicized competitions, TVs and the programming we show make The Greene Turtle the place to gather with others and catch all your favorite teams and athletes,” says Finn. Several of The Greene Turtle’s locations also use the screens to advertise specials and special events, further benefiting the bottom line. The restaurant also offers smaller screens in each booth that can be individually programmed by the guests—giving everyone in the dining party control over what they want to watch. At The Greene Turtle, this interactivity is key to the entertainment programming offered. By giving each booth in the restaurant its own programmable TV screen, guests are now able to select a specific game to watch up close, or to turn on other programming to entertain their kids while they dine or for others in their party to watch while they view a broadcast on one of the overhead screens. “Each big screen overhead is numbered, so that guests can request a specific program to be broadcast on the [screen] of which they have the best view,” says Finn. According to Finn, TVs, and more specifically the programming The Greene Turtle airs on them, definitely add a level of excitement to the atmosphere and help perfect the sports theme that the restaurants maintain. “A critical part of our strategy is to offer something for everyone,” says Finn. “The TV’s there for the fans who want to watch a specific event or the guests who simply want to watch something while they dine, but they’re not so

overwhelming that other guests can’t sit and have an enjoyable meal and conversation with others in their party.” From a marketing perspective, the technology allows The Greene Turtle to host special viewing events when major competitions like championships, key boxing or MMA bouts, popular tournaments, and other events air. The TVs have also helped amplify the company’s marketing message with ads for specials or upcoming events at specific locations interspersed within the broadcasts. Interactivity Know-How Just as bars are improving their interactivity with customers, so too are companies looking to enhance the technology being used. One such company is UPshow, which transforms how businesses leverage their existing TVs and the smartphones in their customers’ pockets to enhance engagement, drive sales, and also improve their marketing ROI. As Adam Hirsen, CEO and Co-Founder of UPshow explains, UPshow’s platform gives venues total control over their TV screens to showcase brand and customergenerated social media content, feature promotions, and provide hyperlocal entertainment curated just for the location. “UPshow provides owners the ability to create their bar’s very own marketing and entertainment channel,” says Hirsen. “Bar owners can choose from a variety of features to achieve the content mix that is right for them.” Whether it’s customer-generated content, local sports team highlights, or funny viral videos, these entertaining features draw customers’ attention. “Once customers’ eyes are glued to the screen, businesses can showcase their own promotions to feature specials, events, and/or new items,” Hirsen says.

TVs are a central, interactive component of the experience at this sports bar.

The Greene Turtle bars leverage their tVs differently by showcasing brand and customer-generated content.

Our strategy is to offer something for everyone.

UPshow Multiple TVs? Listen EVERYWHERE provides audio over Wi-Fi directly to a viewers’ smartphone.

Listen Technologies May 2019

Bar Business Magazine


UPshow also is simple to install. Once bar owners plug UPshow’s Google Chromebit device into the HDMI port of their TV, the onscreen content can be managed from anywhere, via desktop or mobile, using the cloud-

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based control panel. “UPshow’s enhanced comprehensive social media CRM and analytics database allows owners to analyze their venues’ data to enhance their marketing efforts,” says Hirsen. “The analytics include data about customer interactions at their bar, how they choose to do so, and how frequently they do so. “This allows owners to optimize onscreen content for their audience, as well drive engagement with their most important customers.” Embracing Challenges Ryan Walker, Product Marketing Manager for Listen Technologies, says sports bars provide an entertaining and exciting viewing environment for sports fans. But one challenge sports bars face is how to deliver audio to viewers in the bar with many different channels and games showing at the same time. “Our Listen EVERYWHERE product provides audio over Wi-Fi directly to a viewers’ smartphone via our free Listen EVERYWHERE app,” says Walker. “This enhances the viewers’ experience by giving them the option to select any game that is playing within the bar and hear the play-by-play.” Listen Technologies enables complete branding customization within the Listen EVERYWHERE app so that the viewer experiences a continuation of the

sports bar’s brand. Customization branding options for bars include adding a menu, promotional ads, and even special offers/coupons. As Walker explains, a Listen EVERYWHERE server is installed and connected to the audio feed of each unique channel for which the bar wants to provide audio. The viewer downloads the Listen EVERYWHERE app and connects to the bar’s Wi-Fi. Within the app, the viewer simply selects the channel they want to listen to. The venue has the option to fully customize the names of the channels or add channel logos. “We launched the Listen EVERY WHERE server line in January of this year, which included four server options ranging from a two-channel server up to a 16-channel server,” says Walker. “Additionally, the launch of the Listen EVERY WHERE servers expanded the number of simultaneous users to up to 1,000— more than enough for the typical sports bar environment.” And once the server is set up and a bar has made customizations using cloud services, there is little-to-no maintenance. The venue simply makes viewers aware of the technology and the opportunity to listen to any of the channels that are playing. “Awareness can be done through posters, table toppers, TV labels, and window clings, all of which we offer in an awareness kit,” explains Walker. “We can also help the sports bar come up with creative ideas and content to promote the technology for special games or key events.” The Listen Technologies team is really excited about the recent launch of the new Listen EVERY WHERE servers, and they are always looking into the future for what’s next, including exploring possible capabilities that could evolve the way audio is delivered to tables within the restaurant/bar environment. “We believe that great audio improves and enhances our lives,” says Walker, “and we are dedicated to being a catalyst in driving the future of personal audio experiences.”

May 2019 2/1/19 12:31 PM

Photo: Listen Technologies.

How To: tv

Seasonal Cocktails

Beat the Heat By Ashley Bray


Bar Business Magazine

May 2019

Seasonal Cocktails

Summer cocktail menus lighten up.

Photos (left to right): Shutterstock/ nd3000; Danielle Nicole Photography.


ighter options are the name of the game this summer as bars update their cocktail menus with plenty of refreshing choices. “This summer is going to be all about tropical drinks, fresh, and light,” predicts Karol Ansaldi, Beverage Manager of Florida’s Planta South Beach. Build tropical drinks that feature color and floral notes to help carry bargoers through the summer season. “I think the world is going to stick with fruit-forward liqueur spritzes for daytime use and ever-fresher margaritas,” says Mat Snapp, Beverage Director for Fox Restaurant Concepts. Jose Gill, Beverage Manager at Florida’s American Social Bar & Kitchen, agrees, “Balanced sours, garden-based cocktails, Tiki-style cocktails, mocktails (non-alcoholic), and colorful, floral cocktails are what I believe will be very popular this coming summer.” The low-ABV/non-alcoholic trend also lends itself well to sipping in the summer heat. “Think refreshing and light,” says Angela Ryskiewicz, Bar Manager at Brandon’s and 6th & La Brea in Los Angeles. “So, a focus on lower-ABV cocktails and effervescence.” According to Snapp, a low-ABV cocktail likely to rise in popularity this season is Ranch Water, which is simply tequila, lime, and Topo Chico. “Keep your eye out for Ranch Water variations with Topo Chico—I’m seeing some great ones lately,” he says. Ingredients like citrus and fresh fruits continue to be mainstays on summer cocktail menus. “Some of the ingredients that work great for summer drinks are watermelon, berries, jalapeño, coconut water, lychee, cucumber, and floral ingredients such as lavender, rosemary, elderflower, and hibiscus,” says Gill. Snapp recommends investing in an inexpensive centrifugal juicer to make

juicing fresh fruits easier. “Use a touch of acid and sugar as a megaphone for those fresh ingredients, and watch the difference in reaction over pre-made purees and syrups,” he says. Both Gill and Ansaldi agree that gin and tequila lead the way on summer cocktail menus. But darker spirits can play a role as well. “Don’t shy away from darker spirits— adding tropical flavors like banana or passion fruit to something like a rye can make a stirred cocktail seasonal,” says Ryskiewicz. Spirits featuring vegetal characteristics, like a grassy rhum agricole, can also help to add seasonal elements to a cocktail. Above all, the bar and beverage managers we spoke with agree it’s best to keep things simple and light when planning a summer cocktail menu. Aside from that, let the flavors of the season guide your choices. “Ask yourself what reminds you of summer and go from there,” says Gill. “You want to create something that is refreshing and cools you down, in addition to using fruits, vegetables, and herbs that are in season in the summer months.” The classics can also be a good

jumping-off point. “Play off of the classics, like a daiquiri or spritz, and make it interesting by using fresh herbs as a garnish,” recommends Ryskiewicz. Snapp offers up some parting advice—be sure your menu isn’t striking one note or one color. “Buy a Polaroid camera and take quick pictures of your favorite results from R&D. Line them all up—you want your menu to look diverse when represented on tables in the dining room and in photos.”

White Peach Margarita 1½ oz Don Julio Silver Tequila 1 oz White peach nagomi 1 oz Lime juice ½ oz Cider 4 Cranberries Combine Don Julio Silver, white peach negomi, and lime juice in a mixing glass with ice. Shake and strain over ice. Float cider on top, and garnish with four cranberries and lime wheel. American Social Bar & Kitchen

May 2019

Bar Business Magazine


Seasonal Cocktails

Drop the Beet

2 oz Mezcal union 1 oz Cold-pressed beet juice ¾ oz Agave nectar ½ oz Yuzu ½ oz Lemon juice 4 Raspberries 1 slice Fresno chili 3-4 dashes Celery bitters Combine all ingredients in a shaker with ice. Shake and strain over ice. Garnish with lemon wheel. Planta South Beach

½ oz Lemon juice ½ oz Simple syrup ½ oz Giffard Crème de Framboise 1½ oz Raw ginger/vanilla vodka

1½ oz Rhum agricole ¾ oz Fresh lime juice ½ oz Ginger liqueur ½ oz Lemongrass syrup*

Build in a highball glass and garnish with a mint sprig.

To make the lemongrass syrup, take two stalks of lemongrass, cut off the tops and bottoms, and remove the first layer. Gently muddle the lemongrass stalk to release some of the juice. If you have an immersion circulator available, add one quart of simple syrup to a Ziploc bag with the lemongrass and cook at 165 degrees for 60 minutes. If that’s not an option, simmer the lemongrass in equal parts water to sugar for 10 minutes. Be careful not to let it come to a boil, keep it over low heat. Strain and cool. For the cocktail, shake and double strain into a coupe. Garnish with a shiso leaf.

Angela Ryskiewicz

Angela Ryskiewicz

Shake and double strain into a martini or coupe glass. Top with Prosecco and edible orchid blossom. Mat Snapp

Spritz #2

1½ oz Blanc vermouth 1 oz Verjus ½ oz Giffard Pineapple Splash of soda Top with sparkling rosé


Ginger’s Dream

Bar Business Magazine

West Coast Lime

1 oz Bourbon ½ oz Giffard Crème de Pêche ¼ oz Luxardo maraschino ¾ oz Fresh lime juice ½ oz Cinnamon syrup* Top with soda To make the cinnamon syrup, add two cinnamon sticks, one cup water, and one cup sugar to a pot and set to medium heat, bringing the water to a simmer. Let cool, and keep the cinnamon sticks in the syrup to continue infusing. For the cocktail, shake/strain into a highball glass over ice. Garnish with a lime wheel. Angela Ryskiewicz

Looking for more summer recipes? Visit recipes/seasonal.

May 2019

Photo: Planta South Beach.




Bar Business Magazine

introduce a strategic food and beverage menu that targets specific timeframes throughout the entire day at a high level of expertise without diminishing storage and overall productivity? Can you offer elevated coffees and reduced alcohol volumes during the day and an enhanced cocktail program at night? What about your happy hour strategy? Remember,

once an hour (moment) goes by, you never get it back again! Competitive Analysis. How does your ideal customer profile match up against the profile of your hyper-local competition? What levels are you competing on in terms of value, pricing, guest experiences, flavor profiles, production, marketing, etc.? What

May 2019

Photo: Shutterstock/ astarot.


esigning your bar’s menu should be a fun and exciting task, but it is also a potential turning point for your venue’s long-term sustainable success. Every glass and plate needs to deliver a visible, positive emotion and also must hit a variety of senses, in addition to a variety of food and beverage “strategies” that align with your overall concept and its core statements. To develop an epic menu takes an enormous amount of effort, but it can become a template for success that can be repeated quarter-after-quarter and year-after-year with the right structure, programs, planning, and mindset. If you’ve developed a conceptual plan for your bar, you would have shaped your idea into a tangible form with character, heart, and soul—giving your concept a visual personality. Using these characteristics will help you define the style and size of your food and beverage menu. Research & Development is the first, fundamental step towards a winning menu concept. While we can’t create your menu for you within this article, we can prepare you for the questions you need to answer. Ideal Customer Profile. Guests are more educated today about beer, cocktails, spirits, wine, etc., not to mention where their food is (or should be) coming from. Consumer knowledge has forced concepts to elevate their food and beverage strategy, and yours should be no different. You need to first understand everything you can about your ideal target customers; their age bracket, spending habits, entertainment budgets, food and beverage budgets, their desired experiences, choice of flavor profiles, how they prefer to be marketed to, and how they go about their average day-today lives. What does that customer look like for you and your brand? How many of them exist within three to five miles of your venue? How can you exceed their elevated expectations? Day-Part Strategy. Once you understand your ideal guests, you then need to maximize each operating moment by looking at your mornings, lunch periods, afternoons, dinner hours, and late night day-parts. Can your bar


menu Profits are on the

Developing the fundamentals of an epic bar menu.

By Doug Radkey

strategies within your menu can you create that will position you to crush your competition? How can you differentiate your food and beverage menu in a way that will both attain and retain customers? Like your ideal customers, find out what you can about your competition in terms of market share, perception of value, quality of

service, local marketing, competitive advantages, and of course, their menu. Sensory Management. Using this accumulated content and data, you can begin to develop a menu that will focus on a variety of senses. Your bar needs to remember that you don’t just sell food and beverage—you sell experiences through the enhancement of guest emotions. Each

and every item on your menu should enhance the visual, olfactory (smell), gustatory (taste), and even auditory (music, ambience, the sound of cocktail shaking) senses of your guests. Each item should meet at least three of these senses. How can you make your cocktails, nachos, and chicken wings, for example, the absolute best in your neighborhood? This May 2019

Bar Business Magazine



type of mindset towards planning is what will make your menu (and concept) different from your competitors! Skill Set. You should have a vivid understanding of your menu concept by this stage. What skill set is needed among your staff to execute this style of menu? Is the labor pool in your community strong enough to pull from to meet your criteria? Is your training plan developed in a way that it consists of proper job descriptions, on-boarding methods, communication strategies, and ongoing training programs? Keep in mind, your bar is “only as good as its worst bartender”—everyone, and this goes for all positions, must be trained consistently to maximize the potential of both your menu and overall venue. Vendor Selection. Your choice of suppliers equally plays a large factor in the success of your menu. Transparency, traceability, and accountability must be a top concern when deciding on vendors to ensure all products (both food and beverage) entering your bar are not only safe and sustainable for your customers, but also for your community. Are they in a position to consistently deliver the quality product and ingredients you need each and every time? Can they grow with your brand in terms of quantity? Will suppliers and ingredients need to change based on seasons? Are there partnership opportunities with your vendor that will allow you to collaborate on future events and marketing initiatives? Do your due diligence for the betterment of your brand. 34

Bar Business Magazine

Economic Factors. Now that you understand your vendors, competitors, labor needs, and ideal customers to execute an epic menu, the next step is to formulate your pricing strategy. Keep the mindset that “every drop (and bite) counts.” Cost out every ingredient used, develop fundamental inventory processes, and create a balance in your menu that will drive the perception of value within your pricing strategy. Your pricing needs to reflect your target market, your competitive analysis, your quality of ingredients, and the quality of skill needed to execute your menu. All of your work should start coming full circle. Ergonomics. Now that you know the core of your menu, you can plan the remaining components around your bar and kitchen equipment, its square footage, and the productive layout of your stations and back bar in terms of staff movement, pivot points, mise en plus, and point-of-sale. Remember, there is a cost in time to execute your menu; how can you maximize productivity within your bar based on your desired menu? What could an additional five drinks an hour per bartender mean to your bottom line over the course of a year? Look into and analyze each menu item and the staff movement required to deliver that item. Menu Engineering. From recipe documentation to menu layout (size and presentation), the development of ice programs, creation of unique food and beverage pairings, product mix, sales

Doug Radkey ( is the Founding Partner and Lead Strategist at Key Restaurant Group (keyrestaurantgroup. com), a speaker at leading industry events, and the author of the recently released book Bar Hacks. KRG is a creative North American start-up planning, development, and support agency for bars, restaurants, brewpubs, lounges, hotel F&B programs, and more.

May 2019

Photo: Shutterstock/ Ekaterina Iatcenko.

Keep in mind, your bar is “only as good as its worst bartender”—everyone, and this goes for all positions, must be trained consistently to maximize the potential of both your menu and overall venue.

mix, product education, and story-telling; your menu engineering strategy is arguably the most important aspect once you’re operating. You and your team need to consistently review your menu’s positioning, productivity, and profitability on a weekly, monthly, and quarterly basis through the use of sales reports, guest feedback, and team meetings. Menu Activation. Once your team is trained on executing the finalized menu, it’s time to launch an awareness campaign. A successful menu launch includes building plenty of buzz for the one to two weeks leading up to the official launch. It also means developing a specific, measurable, and unique marketing plan for your new menu. This should include the likes of photo/video content, social media and other public relations, and a menu launch party with tasting events. Whether you’re developing your first bar menu or re-engineering your current one, you must also position yourself to be open to change. Adapting to change in consumer behavior, labor dynamics, operating cost structure, hyper-local competition, and supply chain management will all play a factor in how your menu performs now and in the future. Not adapting to change shows that you’ve become complacent. How many bar menus have you seen that haven’t been changed in years? How many bars have you seen close their doors over the past year that seemed to be an icon in their respective neighborhoods for decades? This is often not a coincidence. Your menu and concept must remain “fluid.” Understanding the economy, human resource management, and socioeconomics will position you to adapt and make sustainable business decisions year after year, starting with building the fundamentals of your number-one marketing tool: your epic new menu.


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Fever-Tree Launches Three New Ginger Expressions

A New Way to Add Flavor to Any Drink!

Fever-Tree launches Smoky Ginger Ale, Spiced Orange Ginger Ale, and a Refreshingly Light version of its Premium Ginger Ale—all of which use a unique blend of Fever-Tree’s three signature gingers. Sourced from Ivory Coast, Nigeria, and Cochin (India), the variety of gingers add an incredible freshness and aroma required to complement the large variation of flavors found in the finest spirits. Smoky Ginger Ale adds smoked applewood and subtle citrus to the signature ginger blend. Spiced Orange Ginger Ale combines ginger, citrus from cold-pressed South African clementines, and spice from Sri Lankan steam-distilled cinnamon. Refreshingly Light Ginger Ale reduces calories by 47% without compromising on taste and blends fruit sugars with the same gingers used in the brand’s regular range.

Monin Americas has released Monin® Lime Concentrated Flavor. The Monin® Concentrated Flavor line is a result of increased consumer desire for lower sugar and caloric products and Monin’s commitment to offering clean label flavorings. Each bottle is a natural, highly concentrated, and unsweetened solution that adds impactful and authentic flavor to food and drinks. With only 10-15 calories per pump, Monin® Concentrated Flavor will transform cocktails, mocktails, and more. The new lime flavor is zesty, refreshing, and brings a new twist to basic beverages. Monin® Lime Concentrated Flavor is vegan, non-GMO, allergen free, dairy free, gluten free, and kosher. It is made with no artificial colors, flavors, ingredients, preservatives, or artificial sweeteners. “With so many exciting flavors, such as watermelon, oak barrel, and habanero, we look forward to helping operators develop flavorful applications that their customers will crave,” says Bill Lombardo, CEO of Monin Americas.

Fever-Tree Smoky Ginger Ale, Spiced Orange Ginger Ale, & Refreshingly Light Ginger Ale

Monin® Lime Concentrated Flavor

Brewers Publications® Updates Resource for Brewers & Retailers Draught Beer Quality Manual (4th Edition)

Completely revised, the Draught Beer Quality Manual (4th Edition) is an indispensable resource for brewers, wholesalers, retailers, and draught system installers. Delicious draught beer is a true delight, but the challenge is ensuring that beer is enjoyed with all the freshness and flavor the brewer intended. In an ongoing effort to educate about and improve the quality of beer served, Brewers Publications has released an updated and revised fourth edition of the Draught Beer Quality Manual. Prepared by the Technical Committee of the Brewers Association, the Draught Beer Quality Manual presents well-researched, detailed information on draught line cleaning, system components and design, pressure and gas balance, proper pouring technique, glassware sanitation, and other valuable advice from the experts. Also included is information on both direct- and long-draw draught systems, important safety tips, and helpful visuals for easy reference.


Bar Business Magazine

May 2019


London Essence Company Makes U.S. Debut

Grand Mayan Tequila Expands its Portfolio

London Essence Company has made its U.S. debut, and the collection features a range of carefully calibrated mixers with a contemporary edge using distilled essences, imagination, and input from leading bartenders. The uniquely elegant mixers collection is delicately light and low in calories, with naturally sourced sweetness and no more than 20 calories per 100 ml. The result is a more sophisticated flavor profile that flatters discerning palates and allows the distinct notes of a spirit partner to shine through. The line includes: Grapefruit & Rosemary Tonic Water, Bitter Orange & Elderflower Tonic Water, Perfectly Spiced Ginger Beer, Delicate London Ginger Ale, Classic London Tonic Water, and Soda Water.

M.S. Walker announces the nationwide expansion of the premium Grand Mayan Tequila line with Grand Mayan Reposado, which joins Grand Mayan Ultra Aged and Grand Mayan Silver. Aged in American and French oak casks for six to eight months, Grand Mayan Reposado Tequila (40% ABV) is smooth for sipping with notes of oak and chocolate. It is full on the palate and leads into a layered and delicious long finish. The tequila is packaged in a hand-painted, cobalt blue bottle that boasts 14-carat gold leaf lettering and embellishments.

London Essence Company

Grand Mayan Reposado



EFFEN® Vodka Expands Portfolio EFFEN Rosé And EFFEN Yuzu Citrus

EFFEN® Vodka, a super-premium and smooth vodka, has added two new flavors to its lineup: EFFEN® Rosé and EFFEN® Yuzu Citrus. These new offerings celebrate two varied, dynamic flavor profiles that embody the clean, crisp taste fans love and expect from EFFEN Vodka. EFFEN Rosé turns the rosé wine trend on its head with its unique taste profile. A refreshing, bright vodka, EFFEN Rosé challenges traditional vodka and rosé wine to create a crisp, clean and fruity flavored expression that emulates a classic rosé. This new flavor is best served with soda or combined with sparkling wine. EFFEN Yuzu Citrus was created to embody the subtle beauty of Yuzu, a Japanese fruit with a flavor profile that resembles a combination of lemon and grapefruit. Growing in popularity amongst chefs and mixologists for its aromatic flavor, this trend-forward innovation provides a sweet flavor with a citrus finish. The new citrus offering is best served neat or with grapefruit club soda. EFFEN Rosé and Yuzu Citrus are made with 100-percent premium wheat from Northern France and no added sugar or artificial flavors. Both expressions are filtrated and distilled in Northern Holland. They are the perfect canvas for cocktails that highlight their bold character.

May 2019

Bar Business Magazine








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May 2019 Bar Business Magazine



with Eddie Navarrette

Hospitality Permit Expert and Chief Consultant of FE Design & Consulting (Los Angeles, California)


ddie Navarrette, also known as “Fast Eddie,” is a Southern California native who uses his expansive knowledge of planning, building, and health codes to develop overall project design and strategy for his clients’ businesses. A life-long musician, Eddie played in countless locations while on tour, which helped develop his nickname, “Fast Eddie.” He discovered his consulting calling when his favorite rock club, the legendary Jabberjaw Café, was shut down due to its inability to meet the Fire Department regulations. Eddie passionately fought to keep the club’s doors open. This sparked the inspiration to help guide business owners through the requirements of City, County, and State agencies. Nearly 20 years later, Eddie is the Founder and Chief Consultant of FE Design & Consulting, which launched in 2003, and helps entrepreneurs navigate through the bureaucratic red tape of the hospitality industry.


Bar Business Magazine


What are some common hurdles to opening a bar?

Unrealistic expectations in the permitting process and not doing the correct due diligence when taking over an existing location or a new location that you’re proposing to have a bar in. Opening up a bar is one of the most difficult things to do in hospitality. It’s so easily demonized in the permitting process. Whenever we’re getting alcohol permitting, at least in the state of California, it involves a ton of community outreach. And because its alcohol, because of the word “bar,” you have a lot of individuals who have their own ideas about what they want to have in their communities, and it definitely does not include bars. So you have a lot of people who come out against bars. And if you have several different community outreach requirements in different applications, then you have many opportunities for these people to come out against you. Not having a clear idea of how that process is going to go can be very troublesome and intimidating for some people.


What are some common operation hurdles?

I find that the locations of ice machines and the amount of ice machines are always a problem for bar owners. People are always running out of ice. Ice machines are huge, they are noisy, they generate a lot of heat, and there’s a lot of water in the area around them. Having the proper infrastructure for ice machines is something that people don’t think out properly. Also consider efficiency. When you’re talking about efficiency, ask how long does it take to make a drink, how long does it take for your staff to function properly and with the resources that they need?


When first opening, what should bar owners know about permits?

Make sure you think about all the agencies that would be involved, all the big hitters: fire department, building and safety, police department, health department, and your alcohol license. These are five agencies that generally will have their hands in the cookie jar. If you do a

checklist to make sure you have all of those permits together, I think you should be in a good place.


What permits should existing bars keep on top of?

A lot of these agencies will take no liability when you don’t pay their bills to renew the permits, and then they come out with enforcement citations. It’s a good idea to have a calendar reminder to pay your renewal fees. (Note: Navarrette cites your liquor license and permits from the health department and fire department as particularly important.) If you weren’t to renew some of these permits, it could lead to you having to lose any type of existing, nonconforming right that you may have been able to retain from when you were originally approved. This can be huge. A lot of the time, these bars have been operating since WWII, and they have very grandfathered situations going on. So when you take over one of these locations, you’re operating it, and you forget to pay the bill, it could be that the health department, etc. tells you that you have lost all of those existing, nonconforming rights, and you have to reapply. And now you’ve literally lost the business that you intended on operating.


Any other advice for bar owners?

Make sure that you don’t hire family. Make sure that whoever you are bringing on to your development team has done a significant amount of hospitality business operations before. Spend the time calling in references of the individuals that you plan on bringing in. It’s important that you really do your homework on the individuals that you’re bringing on. Also, really do your best to have a basic understanding of the infrastructure involved in the permitting process. To go into this thing ignorant is not in your best interest. There are going to be a lot of people out there who will have their own interests in you, your money, and your start-up costs. If you don’t have the right understanding of how this process works, you can easily be taken.

May 2019


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