Jan 2014 Bar Business Magazine

UK in the USA:

Hollywood’s Hooray Henry’s brings a British flavor to the LA nightlife scene.

The How-To Publication

BAR BUSINE$$ January 2014

M A G A Z I N E

www.barbizmag.com

Clever Cocktailing

with A twiSt LiqUid ASSetS: GIN POS: past, preseNt, future hOw tO: wINter meNus

Modern Beauty

The

create your own custoM ModuLar design

ModuLar Function

Visit us at Booth 837

Las Vegas

NORTH AMERICA NEW YORK METRO

ASIA HONG KONG

•

March 25-26

EUROPE POLAND

On Tap

BAR BUSINE$$

CONTENTS

34 42 Big Six The designer who fashioned Bootsy Bellows unleashes a new Britishinspired bar on the Hollywood nightlife scene with Hooray Henry’s.

48 iNveNtory 50 Supply SpotligHt

Departments 6 Bar room drawl 8 Booze NewS Pizza parlors prosper in big bar cities, and vice versa; Tequila Avión you’ve been waiting 44 months for; Two temps of Perlick; Wine on tap; Web site baby steps for bar owners.

12 liquid aSSetS Gin remains an alluring base spirit for creative mixologists and bartenders who can use its floral flavor components to their beneift.

Marking the 80th anniversary of the repeal of Prohibition, the Distilled Spirits Council lays out the legacy of this monumental industry event.

Features 34 Now iN SeaSoN Deb Harris goes beyond just cocktails to look at ways to overhaul your entire bar menu to bring seasonal beer, wine and even coffee into play on-premise this winter.

38 poS pow-wow We sat down with Harbortouch CEO Jared Isaacman to talk about the ghosts of POS past, present day profits, and the future of the technology in 2014.

42

52 Holiday HappeNiNgS oN tHe Cover

The Mint (recipe on page 24).

Photo courtesy of Hennessy USA.

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18 Style profile Louie and Chan mixes a new sense of mood and scene to pay homage to the “New York State of Mind.”

“Bar Business Magazine” (ISSN 1944-7531 [print], ISSN 2161-5071 [digital]) (USPS# 000-342) is published February, April, June, August, October, & December for $45.00 per year and January, March, May, July, September, & November will only be offered in a digital format at no charge by Simmons-Boardman, 55 Broad St 26th Fl., New York, NY 10004. Periodicals postage paid at New York, NY and additional mailing offices. Copyright © 2014 Simmons-Boardman. All rights reserved. Printed in the U.S.A. No part of the magazine may be reproduced in any fashion without the expressed written consent of Simmons-Boardman. Qualified U.S. bar owners may request a free subscription. Non-qualified U.S. 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 and 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 each. Subscriptions must be paid for in U.S. funds only. For Subscriptions, address changes, and adjustments, write to: Bar Business Magazine, PO Box 10, Omaha, NE 68101-0010. Instructional information in this magazine should only be performed by skilled crafts people with the proper equipment. The publisher and authors of information provided herein advise all reader to exercise care when engaging in any o 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. All rights reserved. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 10, Omaha, NE 68101-0010.

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Bar Business Magazine January 2014

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BUSINESS.TWC.COM/BAR-TV INTERNET | VOICE | TELEVISION | NETWORK SERVICES | CLOUD SERVICES Offer expires 12/31/13, and is available to new or returning commercial customers only. Price includes the Bars and Restaurants TV package and Basic TV package, and equipment for the primary outlet only. Installation and applicable construction rates may apply, 3 year service term required if significant installation and construction required. Lease of a digital set top box is required. Additional charges apply for taxes, fees and equipment. Subject to change without notice. Products and services not available in all areas. Some channels not available in all areas. Some restrictions apply. Time Warner Cable Business Class is a trademark of Time Warner Inc. Used under license. ©2013 Time Warner Cable Enterprises LLC. All Rights Reserved. NHL is a registered trademark, and NHL Network name is a trademark of the National Hockey League. NHL and NHL team marks are the property of the NHL and its teams. ©NHL 2013. All Rights Reserved. Best Buy® Card offer expires 12/31/13. Offer must be mentioned at time service is ordered to receive Gift Card. Offer valid only for business class customers located within markets in the Northeast, New York City and North and South Carolina areas serviced by Time Warner Cable Business Class (TWCBC). Offer not available to education and government customers. Customer must have switched from services comparable to those selected, or have commenced their business within the last 90 days. Customers must remain active, in good standing and must maintain all services for a minimum of 60 days after installation. For full terms and conditions, please visit www.timewarnercablebc.com. Gift Card will be mailed approximately 4-6 weeks after the 60 day period. Gift Cards may be subject to separate terms and conditions imposed by issuer. Limit one (1) Gift Card per eligible customer as defined by distinct Tax ID and this offer may not be combined with any other offers. To receive your Gift Card register within 30 days of installation or no later than April 30, 2014, whichever comes first, at www.timewarnercablebc.com and complete all required fields including a valid email address and upload a bill from your previous service provider within the last 90 days showing the service(s) you are cancelling or proof of new business. Best Buy does not sponsor, endorse, approve or have any responsibility for this promotion. BEST BUY, the BEST BUY logo and the tag design are trademarks of BBY Solutions, Inc.

Bar Room Drawl

By Chris Ytuarte editor-in-Chief

Let's All Walk the Walk "Always do sober what you said you'd do drunk.

That will teach you to keep your mouth shut.”

— Ernest Hemingway The above quote was brought to my attention the morning of January 1st 2014, following a New Year’s Eve celebration in the White Mountains of New Hampshire where, amongst family and friends, I enjoyed a few cocktails before midnight and shared some of my goals for the coming new year. And while I would not qualify myself as “drunk,” per say, when I made my statements of ambition, there was definitely a healthy mix of potent libation and new-day optimism in play, and some were quick to remind me of Hemingway’s famous suggestion the next morning—if you talk the talk, walk the walk, no matter how many margaritas you've had.

So here I am, kicking off 2014 by backing up just one of my many prideful New Year’s Eve declarations in once again aiming to make Bar Business Magazine the best possible resource for on-premise education in the marketplace today and the go-to brand for industry information and insight.

This year we again look forward to working with Jon Taffer and the good folks at The Nightclub & Bar Show to help promote this vital annual event in Las Vegas, being one of the few times that bar owners and operators can gather for a hands-on, in-depth immersion into both the physical 6

Bar Business Magazine January 2014

products available to the industry as well as educational seminars and some quality off-premise networking.

Our coverage in 2014 will only get stronger and more encompassing based on the feedback we’ve received from you, the readers, on what type of information and education can truly help your businesses this year. The continued support from our sponsors, advertisers, and partners, a collective that has grown exponentially since we launched the Bar Business brand in 2008, provides a backbone of products and services to our readership that proves invaluable over the course of a year, and we look forward to fortifying those relationships in 2014.

And of course we will continue to rely upon our stellar and growing stable of writers, special contributors, and industry insiders to keep us flush with the latest trends, technologies and techniques from across the country.

But what about you? Did you wake up on January 1st with a list of things you want to achieve as a bar owner this year? Are there areas of your business you know you can improve upon, grow, and sustain in 2014? Are you ready to do so? If so, we’re right behind you. We all need to walk the walk this year. So let’s get in stride.

Consider this: A “resolution” can be defined as “a course of action determined or decided on;” whereas a “goal” is described as “an objective.” In order to keep our word against Ernest’s earnest quote above, I think we all need to wake up from those year-end drinks, look in the mirror, and ask, “What’s my New Year’s resolugoal?”

BAR BUSINE$$ MAGAZINE

January 2014, Vol. 7, No. 1 Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004 executive offices

President and Publisher Arthur J. McGinnis, Jr. Associate Publisher Arthur J. Sutley 212-620-7200; fax: 212-633-1863 asutley@sbpub.com editorial

Editor-in-Chief Chris Ytuarte 212-620-7223; fax: 212-633-1863 cytuarte@sbpub.com art

Creative Director Wendy Williams wwilliams@sbpub.com Art Director Sarah Vogwill svogwill@sbpub.com production

Corporate Production Director Mary Conyers mconyers@sbpub.com circulation

Circulation Director Maureen Cooney mcooney@sbpub.com advertising sales

Art Sutley 212-620-7247; fax: 212-633-1863 asutley@sbpub.com circulation department

800-895-4389 Bar Business Magazine is published monthly.

All rights reserved. Nothing herein may be reproduced in whole or in part without written permission of the publisher.

To Purchase PDF files of covers, layouts or hard copy reprints, please call Art Sutley at 212-620-7247 or email asutley@sbpub.com.

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Booze News

Pizza City, Bar Town P

izza and beer go together, whether for one meal or for an entire town. A study from Infogroup Targeting Solutions, provider of innovative business data, and marketing solutions, found that the cities with the most pizza restaurants per capita also tend to have the greatest number of bars.

Infogroup pulled information on the number of restaurants by cuisine type and bars in each city from its real-time business database, Data AxleTM. By analyzing the number of each in the top 100 United States cities by population, the study found that the list of cities with the most bars and the most pizza restaurants per capita overlaps significantly. Seven cities appear on the top 10 lists for both of these categories.

“Data changes fast, and if marketers don’t have the most accurate information about a town and its inhabitants, they may be missing out,” said Jeff Khadavi, President of Infogroup Data Licensing. “The Data Axle sees nearly 40 address changes and over 100 business name changes per hour. If you’re not using verified information, it can be difficult to accurately paint a picture of your average customer and his or her hometown.”

Many of the cities with a high concentration of bars compared to population also lead the list of pizza restaurants per capita. These cities were most often found in Rust Belt cities and towns housing large breweries.

Pittsburgh leads the list, with 12 bars per 10,000 residents.

Cities famous for pizza, such as New York and Chicago, don’t appear in the top five in that category. Orlando, Pittsburgh, Cincinnati, Cleveland and Buffalo top the list, all with at least seven pizza parlors per 10,000 in population.

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Bar Business Magazine January 2014

Study: Pizza-loving cities also have the greatest number of bars.

Top Pizza Cities

Top Bar Cities

Orlando (10.3 per 10,000 people)

Pittsburgh (11.8 per 10,000 people)

Pittsburgh (9.9)

St. Louis (11.6)

Cincinnati (6.7)

Cleveland (11.5)

Cleveland (6.7)

Cincinnati (11.5)

Buffalo (6.5)

Milwaukee (9.5)

St. Louis (6.3)

Orlando (9.4)

Las Vegas (6.3)

Las Vegas (9.1)

Tampa, Fla. (6.3)

Portland, Ore. (8.5)

Miami (6)

Omaha (7.6)

Minneapolis (4.8)

Buffalo (7.1)

“The Data Axle is a real-time database that’s updated by real people,” said Dave McRae, president of Infogroup Targeting Solutions. “We deliver relevant, accurate and complete information to help sales and marketing professionals target more effectively. The insights contained, from pizza-loving cities to the greatest concentration of brewpubs, can power multichannel intelligent customer engagements that drive marketing and sales ROI.” For more information, visit www.infogrouptargeting.com. www.barbizmag.com

Tequila Avión

™

Introduces Avión Reserva 44

T

equila Avión® recently announce the launch of Avión Reserva 44, an exceptional extra añejo tequila. Avión Reserva 44 is hand bottled in extremely limited batches and carefully filled into a fire-polished, luxurious crystal bottle. Only 744 cases of the unique, handcrafted extra añejo tequila will be available worldwide and the brand will unveil the first 150 select cases of Reserva 44 just in time for the holiday gift-giving season. This very special addition joins the already exceptional line of handcrafted tequila from Avión, which was voted World’s Best Tasting Tequila at the San Francisco World Spirits Competition.

Avión Reserva 44 is crafted in the highlands town of Jesus Maria, Mexico.

The process to create this exceptional tequila begins with the founder’s unwavering commitment to quality.

Avión Agave is hand selected and estate grown at 7,000 feet above sea level. Slow roasted in brick ovens for 72 hours, the Avión Agave is carefully distilled and filtered through Avión’s proprietary ultra-slow filtration method, where it is then aged for 43 months in oak barrels

to create an incredibly smooth and finely balanced finish. The final step for Avión Reserva 44 is aging the liquid for an additional month in specially selected petite barrels, which are rotated daily. It is during this intensive process that Reserva 44 takes on its rich, complex character. The liquid is then hand-filled into a fire polished crystal bottle, hand numbered and individually signed by Founder, Ken Austin. Reserva 44 is then enclosed in a uniquely crafted luxury gift box and shipped in a wooden crate.

“This release is the culmination of our bespoke tequila process," said Ken Austin, Founder and Chairman.

"Reserva 44 is a spirit that the most demanding of tequila connoisseurs and single malt scotch drinkers will fully appreciate.”

Jenna Fagnan, President of Tequila Avión, said, “Tequila Avión has become the fastest growing ultra-premium tequila on the market and it’s due to Ken’s unwavering dedication to always push traditional tequila rules and never settling until all previous limits have been surpassed."

A Tale of Two Temps Perlick, a leader in total package bar equipment and beverage dispensing systems, has announced the introduction of ArcticPOUR Advanced Refrigeration Technology www.perlick.com/bar-beverageequipment/beverage-dispensing/centuryremote-beverage-dispensing-system/ arcticpour – the industry’s first and only draft beer dispensing system that is able to remotely dispense two different beer temperatures at the tap.

A Perlick exclusive, ArcticPOUR’s unique technology consists of two main components, a refrigeration deck (UL-listed for outdoor use) and separate glycol bath, which work together to keep beer at chilled keg temperature all the way to the tap.

www.barbizmag.com

Additionally, when added to the glycol bath, ArcticPOUR’s flash chiller can cool one or more beer lines to 6 degrees below the keg temperature, resulting in the ability to serve beer from the tap at different temperatures. This helps operators serve two different varieties of draft beer at their appropriate temperatures.

Because the refrigeration deck can be located up to 100 feet away from the glycol bath, ArcticPOUR’s Advanced Refrigeration Technology offers the ultimate in application flexibility and energy efficiency, increasing an operator’s bottom line. For example, a refrigeration deck located outdoors can remove considerable heat load from the kitchen, saving on energy costs.

“For some beer drinkers, real refreshment begins at a frigid 32 degrees.

And, while draft macrobrews serve well at that temperature, many of the popular draft microbrews are best served at 41° – 53°F,” says Jim Koelbl, Vice President of Commercial Sales at Perlick. “Perlick’s ArcticPOUR Advanced Refrigeration Technology offers operators an innovative beer dispensing solution that addresses all their draft beer customers’ demands.” learn more at www.perlick.com

January 2014 Bar Business Magazine

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Booze News Wine Taps Give New Meaning to “Keg-Party”

T

madpixblue

he Front Porch, Midtown’s pre-eminent dining establishment, is excited to debut its new Vine to Tap system. An eco-friendly innovation, the unique wine kegs preserve the quality and flavor all the while reducing waste and affording a lower cost to patrons.

“When I think of fall I think of wine,“ says Steve Adams, corporate food & beverage director for Hunter+Harp Hospitality. “The Front Porch provides the perfect backdrop for friends and family to gather while enjoying a few drinks, some great company and a memorable dining experience. The implementation of our new wine taps allow guests the opportunity to try some excellent wines at a budget-friendly price.”

As the only location in North Florida and the second in the state of Florida to premiere the Vine to Tap system, The Front Porch offers a chic way to sip perfectly chilled wines. The cutting-edge method boasts new technology that eliminates oxidation and prevents spoilage, allowing the free flowing kegs to preserve the flavor and integrity of wines.

Innovative wine taps produce crisp, full-bodied, highquality wines, but also save money and are much more ecofriendly than traditional bottles and corks. Patrons save up to 30 percent as compared to purchasing wines from a restaurant with traditional bottle service. A reusable stainless steel keg holds the equivalent of 26 bottles and reduces the carbon footprint over 20 years by 96 percent.

Kegs also save 2,340 lbs of trash from landfills and reduce CO2 emissions by 30 percent.

Web Site Baby Steps

D

avid Chen, CEO of Strikingly, which helps create gorgeous, mobile-optimized sites in just minutes, knows exactly what bar businesses need—and don't need—on that first website.

Based on years of years of experience working with small businesses and startups, chen has developed a list of mistakes any business owner should stay away from when launching online: Too many clicks: Traditional websites ask people to "click around", but clicking is the most unnatural experience to the human brain. Every click requires the page to refresh, leaving your audience with a complete white screen for half a second.

Not easily updated: If you're required to pay an outside company to update your website, the costs will add up, and you may even be left without access to important files. You need to have a way to update your site yourself without having any technical knowledge.

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Bar Business Magazine January 2014

So ugly on mobile that it horrifies users: Websites should not only be accessible on mobile, but also offer a completely different and beautiful experience.

Complicated wording: Most business websites don't explain what they actually do in a simple way. Too much information is boring and time consuming. Encourage people to take action and click through quickly, with clear wording that's not confusing.

Much too much content: Screen filled with text might make a website look "full" but it's not easy on the eyes. Have a few bullet points that get the message across, and pair that up with multimedia content.

Strikingly allows businesses to set up a mobile optimized website in minutes, without knowing code or design. It has a unique "mobile first, web second" design approach that ensures your website looks great on your phone, tablet, and computer. You also have full control of the content and can easily update yourself.

To find out more, visit www.strikingly.com. www.barbizmag.com

music. photobooth. karaoke. mobile.

Liquid Assets great tasting cocktails with gin, his objective is to turn more people onto this great spirit, beyond the gin-andtonic standby. John Bauccio, the Beverage Director of Paul Martin’s American Grill, meanwhile, is enlightening his clients with his Sloe Gin Martini.

“Here in the U.S., most people have not tasted real sloe gin,” says Bauccio. “They may have tried an artificially colored mixer, which bears little resemblance to the real thing. This cocktail is made with Plymouth Sloe Gin, which is what we believe is one of the first true examples to arrive on our shores. Plymouth makes their liqueur the traditional and time-honored way of steeping the incredibly tart sloe berry (actually a relative of the plum, grown on a bush called a Blackthorn) in their delicious Gin. Our cocktail has the right balance of Bombay Sapphire Gin and Plymouth Sloe Gin, kissed with a dash of Solerno blood orange liqueur.”

A Collection of Artist Ori-GIN-als

Wunderkind

“This is why gin is my favorite spirit, as its make-up ties in so specifically with developing cocktail menus and recipes and there are so many styles of gin now from what we’re used to.”

As Tim Keller, Beverage Director for TAO Asian Bistro and L AVO Italian Restaurant in Las Vegas, sees it, the fact that trends are historically cyclical means things like the classic gin cocktails of the pre-Prohibition era will spark customer curiosity and come back into vogue.

However, given gin’s staying power, he hopes the spark this time around will endure for a longer period of time.

“I really hope that gin isn’t a ‘spirit of the moment’,” says Keller. “It’s been such a key part of American cocktail culture, dating back more than a hundred years.

In Las Vegas, our guests are moving on from vodka-based drinks and are now looking for more sophisticated alternatives. (As a result), brown spirits and gins are becoming popular once again due to the variety of flavors specific to each brand.”

Keller points out that to meet the current demand, his restaurants are adding more classic cocktails like the French 75 and the Bee’s Knees to the menus. By making 14

Bar Business Magazine January 2014

Tanqueray and Tanqueray No. 10 are bar-top essentials as are other familiar names such as Bombay Sapphire, Beefeater 24 and Plymouth Gin. However, as the classic cocktail revival and the modern mixology movement together have sparked a gin cocktail recipe boom, savvy beverage directors and bartenders have more than kept up with the demand.

In New York City, for example, Pedro Goncalves, wine director of Oceana, launched a gin program this past April that now encompasses 40+ gins, a handful of bitters and four house-made tonics (bitter, spicy, citrus, sweet) that widen the palette of flavors and possibilities. He also recently started making his own ginger ale, which is featured in the “Gin & Ginger” cocktail. In Los Angeles, bar chef and cocktail consultant Matthew Biancaniello (Eat Your Drink, at www.matthewbiancaniello.com) factors several of his favorites—a mix of familiar and boutique brands—into recipes he creates for several restaurants and bars, including Cap Rock (from Colorado), Hendricks, No. 209, Tanqueray 10, Genevieve and Gin Mare (from Spain).

“This trend is a big deal because what I do mostly is design a lot of drinks using seasonal fruits, vegetables and herbs, including the herbs that grow in my own garden,” says Biancaniello, who notes that while he has eight to ten gins on his bar shelf at any given time, that number would double or triple if he opened his own bar/ restaurant. “These ingredients are so aromatic that it makes sense to mix them into the right gin. This is why gin is my favorite spirit, as its make-up ties in so specifically with what I do developing cocktail menus and recipes. There are many styles of gin now, beyond the London Dry style that people are used to. While London Dry-style gins are heavier with strong juniper flavor, they are getting competition from other gins that factor in other botanicals and herbs.” www.barbizmag.com

Biancaniello, who is a featured speaker in Tanqueray’s Gin-Stitutute Educational series for mixologists, states his gin cocktail recipes are very culinary-driven and fruit forward, allowing him to follow the seasons and keep a flow of new recipes going all year round. Better still, he adds that gin is well suited for both cold and hot recipes. If this mindset sounds familiar to restaurant owners and bar managers, it should as the farm-to-table zeitgeist every genre of restaurant is adopting has bellied up to the bar.

“Gin really fits in with the bartending and the local/ organic/farm to fork trends you are seeing unfold at restaurants all over the U.S.,” affirms author Teacher.

“Not only can different gins and gin cocktails be paired with dishes made from fresh, seasonal ingredients, but gin is a culmination of many of those same ingredients and botanicals that are part of the food recipes. It’s the spirit of the moment now, because distilleries can use the local farm-to-table movements to their advantage and the distribution channels that allow them to get access to the freshest and most interesting herbs and botanicals from around the world.”

Gin can inspire creative mixologists to give a classic cocktail a new twist or create a new cocktail based on a given gin’s unique flavor. It’s a true ori-GIN-al.

How Tanqueray Plays The Gin Game Tanqueray Global Ambassador Angus Winchester discusses why Tanqueray and Tanqueray 10 are in it to win it.

According to Angus Winchester, you can have respect for craftsmanship and tradition and still have fun with it, especially when it comes to mixing up cocktails with a gin like Tanqueray and its younger sibling Tanqueray No. 10.

While the globe trotting brand ambassador is constantly on the move with initiatives such as Tanqueray’s Ginstitute educational program for bartenders, he’s always happy to explain the timeless appeal of the brand.

BB: Where does Tanqueray No. 10 fit in?

AW: Tanqueray No. 10 shows people what gin can be for the 21st century. This gin is not juniper bomb, but a balance and presence of the other botanicals distilled into the spirit. The (addition of Tanqueray No. 10) is a good thing, and I think as we see the explosion of gin with 200 brands launched in the U.S. alone in the last five years. This style of gin plays up on new consumer hot buttons of “organic,” “Artisanal,” “craft,” and moving away from the gin you may find in the classic or standard cocktail recipes. www.barbizmag.com

BB: How do Tanqueray and Tanqueray No. 10 stand tall as unique spirits and great cocktail foundations amid the competition?

AW: Gin is not just a returning trend. It’s regaining its proper place front and center in the bartender’s mind as a cocktail ingredient. It is one of the few spirits out there that works better in the mixed cocktail world than it does in the “neat” (on its own) world. As customers are increasingly fascinated with the world of mixed drinks, gin regaining its relevance, and bartenders have a pulse on that relevance.

BB: Based on bartending trends you’ve observed, why is gin in the right place at the right time as a “spirit of the moment,” and what are you doing to keep that moment going as long as possible?

AW: It is important that we listen to the bartenders, servers and others who love our products and try to provide them what they want. We’re in a time where gin is not only coming back, but also other strong flavored spirits like Mezcal and Rye Whisky, for example. Flavor is something people are increasingly not afraid of, especially when it comes to spirits across the board.

January 2014 Bar Business Magazine

15

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Liquid Assets Get Yourself Gotten

Garden

Bill Anderson , Western Springs, IL

Derrick Bass, Willie Jane Restaurant, Venice, CA

2 oz Northshore #11 Gin ¾ oz Lemon Juice 1 oz Gingerbread & Rooibos Tea Syrup 1 barspoon of Huckleberry Aigre-doux Dash of Angostura Bitters

Asian Persuasion

• In a shaking tin, muddle the huckleberries.

• Add the remaining ingredients.

• Shake with ice.

• Strain through a mesh into a chilled coupe.

• Garnish with a lemon twist.

Asian Persuasion

G&T Rethunk

Aaron Alvarez, Bar Manager, Innovative Dining Group for Chi-Lin, Beverly Hills, CA

Jan Henrichsen, Found

1 oz Ungava Gin 1 oz lime juice ½ oz green tea syrup 1 oz. soda Cilantro steam and leaf for garnish • Load highball glass with ice and add ingredients finish with soda.

• Garnish with cilantro.

Sloe Gin Martini John Bauccio, the Beverage Director of Paul Martin’s American Grill Restaurants 1½ oz Bombay Sapphire Gin 1½ oz Plymouth Sloe Gin 1 oz Solerno Blood Orange Liqueur 2 inch thin strip orange peel for garnish

1½ oz citron geranium infused vodka ¾ oz fennel infused gin ½ oz lime juice ½ oz simple syrup • Shake all ingredients over ice • Strain into a Collins glass and top with a splash of soda

2 oz Letherbee Gin 1/8 tsp chinchona bark 1 oz tonic syrup ½ oz lime juice • Ice, and top with soda water

Wunderkind

Early Ace

Holly Zack, The Wallace, Culver City, CA ½ oz Damrak Gin ¾ oz dry vermouth 1 bar spoon Creme de Pamplemousse 1 barspoon Yellow Chartreuse • Shake hard and strain.

The Kilt Lifter

• Fill a shaker tin or mixing glass to ¾ full with ice • Add Bombay Sapphire, Plymouth Sloe Gin, and Solerno • Stir until cold • Twist orange peel around mixing spoon handle to curl it • Drop twisted orange peel into drink for garnish

Early Ace Holly Zack, The Wallace, Culver City, CA 2 oz London Dry gin (Tanqueray can be used) ¾ oz earl grey syrup ½ lemon • Shake hard and strain.

• Top w/ pistachio foam.

Foam: 3 oz pistachio liqueur 1 oz earl grey syrup 4 oz egg white 6 oz water ½ barspoon citric acid • Mix & charge in ISI

Mojo Risin’ Keith Nelson, Arlington Club, New York City

Aperol Negroni

2 oz Bombay Sapphire Gin 3 shiso leaves 1 oz ginger syrup 1 squeeze lime 1 splash soda water

Tim Keller, LAVO Italian Restaurant, New York City

• Muddle Shiso leaves and build rest of drink, ice and shake • Pour into Highball glass • Top with soda water

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The Kilt Lifter Del Frisco’s Grille Restaurants 1½ oz Hendricks Gin 1½ oz St. Germaine Elderflower 1 dash Tabasco Sauce Garnish with Lemon Squeeze and drop in • Served in a bucket glass

1 oz New Amsterdam Gin 1 oz Aperol 1 oz Carpano Antica Ver mouth 1 orange twist Rocks Glass • Combine three spirits into mixing glass.

• Stir and strain over fresh ice.

• Garnish with flamed orange peel.

January 2014 Bar Business Magazine

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Style Profile

In NYC, a New Scene with Louie and Chan Mixing and fashioning a new sense of mood and scene, Louie and Chan emerges on the Lower East Side and pays homage to the “New York State of Mind”.

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B

ehind a small storefront on Broome Street lies a clandestine world of both the alluring and the familiar. It’s a place where one might while away an hour, spend a relaxed day snacking on Italian delicacies, or immerse oneself within for the better part of an evening with potent Asian-inspired libations.

Tucked away, but still very much a part of the spirit and clamor of the Lower East Side, is newly opened Louie and Chan—a restaurant hybrid and inconspicuous yet inviting cross-cultural locale inspired by the unlikely partnership of two immigrants, Louie and Chan, whose early 20th Century story was pieced together by the establishment’s founding team.

From the outside, Louie and Chan appears a jewel box of a restaurant. With 44-seats, it is a striking room rich in texture with dusty rose tones, long banquettes, pleated booths and beautiful marble tabletops, all suggestive of what may have existed a century before—a familial and authentic Italian trattoria. In the early afternoons, newspapers might be scattered about Louie and Chan’s tables amidst cappuccino cups and plates laden with house-made crusty panuozzi and rustic pastas. Evenings will host a buzzing crowd sipping classic aperitvos and enjoying delicious Neapolitan inspired pizza by award-winning Pizzaiolo Michele Bisogno. Fresh crudi, oven-roasted dishes (made with the finest ingredients available) and more from the kitchen’s wood-burning oven will be served up by Executive Chef Pasquale Frola, whose fare lends itself to leisurely dining befitting the proper lingering Italian meal at any hour.

Just down the way, a separate space—intimate as a turn-of-the-century parlor—welcomes guests who may wish to hold a large dinner for 16 or plan a twilight rendezvous just for two. Like the restaurant at Louie and Chan, the private dining room is rich and homespun, conjuring the feeling of a special dinner party in a close friend’s home. The room’s décor gives off a warm, and welcoming feeling, featuring olive green Venetian plaster and vintage wallpaper reminiscent of 19th Century Venice with subtle Asian elements. The room also features chocolate wainscoting throughout and is affixed with a built-in China hutch service counter. Large format dishes like whole roasted 28 day dry-aged Black Angus rib-eye, whole Rack of Lamb, whole roasted duck and housemade, family-sized servings of various pastas are some of the many offerings served tableside by Executive Chef Pasquale Frola himself.

At the intersection of the Italian and Asian domains, the Cocktail Den is also the crossroads of Louie and Chan, where the charming and familiar meets the dark, mysterious, and playful. Shrouded and sexy, this subterranean room can be found through a staircase in the restaurant or discovered through a separate door on the street level, all leading to Chan’s world of curiosities. A den of plush materials and chocolate wainscoting featuring Asian inspired details, the lounge ties together what lies above to what lies beneath and offers Asian inflicted drinks alongside small plates from Louie’s kitchen. Creating a shadowy and provocative setting, the cocktail den invites

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guests to linger all night long and experience Louie and Chan’s punctuated sultry and stylish bar scene. Further into the rabbit hole of Louie and Chan and behind the cocktail lounge exists a bespoke music haven called the303.

In the spirit of Louie and Chan’s hidden subterranean bar, the303 is where the feeling of the clandestine meets unparalleled entertainment in the comfort of an intimate but lively setting.

The idea behind Louie and Chan was born when a group of Lower East Side friends came together wanting to open up a venue that shared both their varied passions and diverse New York state of mind. In their endeavor to build

From the outside, Louie and Chan appears a jewel box oF a restaurant. with 44-seats, it is a striking room rich in texture. something together, the partners—David Wiesner and Nicole Delacretaz-Wiesner (of Lower East Side’s staple Grotto & Monterone Catering), Eric Tucker (photographer, music aficionado and DJ) and renowned DJ Nickodemus— decided to take over a building on Broome Street that was left untouched for years to open up a venue with a new kind of sense of mood and scene.

A homage to the neighborhood, times past, and the unequivocal New York dream of cultures and influences meeting, Louie and Chan is an one of kind destination inspired by an immigrant Lower East Side story. The unexpected and exciting collide, conveying the originality of a genuinely New York establishment.

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Style Profile louie and chan cocktails:

Chan’s Dram

To the Limit

Beijing Sling

the303

Pierre Ferrand Cognac Simple syrup Chan’s 5 Spice Bitters House mandarin bitters

Bourbon Yellow Chartreuse Orange Curacao Fresh Lemon Juice Angostura Bitters

Gin Grilled Pineapple Syrup Fresh Lime Juice Simple Syrup Club Soda Grilled Pineapple Cherry

Vodka and housemade energy drink.

Chinatown Daiquiri Appleton’s Reserve Rum Ginger Syrup Honey Syrup Sriracha Strawberries Fresh Lime Juice Fortune Cookie

Jasmine Milk Punch Laird’s Bonded Applejack Milk St. Germain Elderflower 5 spice bitters Jasmine Tea Simple Syrup

No Problemo Reposado Tequila Licor 43 Celery Bitters Fresh Lime Juice Simple Syrup Egg White

Uncork potential profits.

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BAR BUSINE$$ M A G A Z I N E

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How To:

MASTER MIXOLOGY

MIXED UP:

Cocktail Ideas for the On-premise Mixologist Every other month, via the digital edition of Bar Business Magazine, our MIXED UP column offers bartenders and consumers a collection of recipes for the modern mixologist to implement on-premise or off, across the spirits spectrum. So break out the bar tools and get to it!

L

ast month we celebrated National Repeal Day on December 5th, 2013, the 80th anniversary of the end of Prohibition. Americans were allowed to drink again, and the continued honoring of this holiday ultimately led to modern cultural phenomenon like speakeasies and TV shows like Boardwalk Empire, all of which celebrate that bygone era.

More importantly, the cocktail renaissance we’ve seen take place the last few years can be heavily attributed to a resurgence in Prohibition-period recipes and spirits making a comeback. One of the leaders of that charge, of course, was (and still is) Dale DeGroff, renowned cocktail expert and President of the Museum of the American Cocktail.

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“King Cocktail” himself stopped by the offices of Bar Business Magazine just before National Repeal Day to drop of a few of his very own celebratory recipes, built just for such occasions.

DeGroff has authored many of the most famous cocktail books in American history and has a place in New York City lore as the head bartender of the famous Rainbow Room, where he brought classic cocktails back to the Big Apple in the 1980’s. And while Repeal Day may have come and gone, we hope you truly honor this holiday 365 days a year by imbibing and building better cocktails each and every day.

Here are a few of DeGroff’s very own to get you started.

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How To:

BULLEIT BOULEVARDIER (by Erskine Gwynne, editor of the Paris Boulevardier) Ingredients: 1.25 oz Bulleit Bourbon 1 oz Dolan Sweet Vermouth 1 oz Campari Preparation: Pour ingredients into an Old Fashioned glass and stir with ice to chill.

Garnish with orange zest.

WInTER WEAThER SPECIALTIES It’s January. It’s cold.

So once you’re done honoring Repeal Day, here are some great winter weather cocktails to keep customers warm.

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GIn & IT (Amended from Frank Meier’s recipe) Ingredients: 1.3 oz Tanqueray Gin 1.5 oz Punt e Mes Preparation: Prepare in a pitcher 2 hours in advance and refrigerate covered. Serve in a small coup glass without ice or in a small bar glass with ice. Garnish with orange zest.

ThE MInT (can be served cold or hot) 1.5 oz Hennessy V.S 0.5 oz Carpano Antica formula Splash of lemon juice Splash of simple syrup

2 dashes Fee Brothers Old Fashioned Bitters 1 oz cranberry juice 2 oz peppermint tea Garnish: orange twist Glass: Collins or mug

Cold Method: Add all ingredients to a shaker tin and shake with ice until well chilled. Strain into a Collins glass with fresh ice, garnish with an orange twist.

Hot Method: Add all non-alcoholic ingredients to a pot and bring to a boil, remove from heat and pour into heatproof glass, add all alcohol, garnish with an orange twist.

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DALE’S hOLIDAY OLD FAShIOnED

Photo by Michael Hnatov

Ingredients: 1.25 oz George Dickel No. 1 1 dash DeGroff’s Pimento Bitters 0.25 oz Dale’s Cherry Liqueur 0.5 oz simple syrup 2 orange slices 2 cherries

"KInG COCKTAIL" DALE DeGroff EFFEn® CUCUMBER WInTER SPICE Recipe by niccole Trzaska 1 1/2 part EFFEN® Cucumber Vodka 1 rosemary sprig 1/2 part simple syrup 1/2 part fresh lemon juice

5 1/4-inch cucumber chunks Club soda Garnish: rosemary sprig Garnish: cucumber wheel

Muddle a rosemary sprig in the simple syrup. In separate a mixing glass, muddle cucumber chunks. Top muddled cucumber chunks with all ingredients, including simple syrup and rosemary. Add ice, shake and strain over fresh ice into a highball glass. Top with club soda. Garnish with a rosemary sprig pierced through a cucumber wheel.

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Preparation: Muddle a cherry and orange slice with the syrup and liqueur and the dash of bitters in a bar mixing glass. Strain into an Old Fashioned glass, add the whiskey and ice and stir. Garnish with an orange slice and a cherry.

ThE nORTh STAR 2.5 oz Hennessy V.S .25 oz maple syrup 1 dash fee brothers black walnut bitters 1 dash angostura bitters Garnish: 1 star anise Glass: rocks Add all ingredients to a mixing glass and stir with ice until chilled. Strain into an old fashioned glass without ice and garnish with a star anise.

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How To:

o Build t s k s i R e k Ta Your Bar Business

The ParachuTe or The STairS?

By Tom Panaggio

Nine risks you must take (and keep on taking) to build a sustainable bar business.

I

magine you stand at the edge of an enormous cliff, a parachute strapped to your back. To your right is a winding staircase with a sturdy handrail. There are only two ways off the cliff—jump or take the stairs. If you jump, once you reach the bottom, you’ll be awarded the exact amount of money you and your family need to live a happy and comfortable life. If you take the stairs, you’ll reach the bottom and walk away—nothing gained, nothing lost. This is the dilemma entrepreneurial bar owners face every day.

Risk is eternally linked to opportunity. There is nothing wrong

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with taking the safe way out—millions make that choice—but successful entrepreneurs are a different breed.

They are professional risk takers and they need to be willing to strap on that parachute every day. Read on for my overview of the nine risks you must accept if you want to build and run a sustainable, profitable bar business.

Be the pig. “Are you a chicken or a pig?” I frequently heard one of my business partners, Phil Turk, ask this odd question. One day, I asked him what it meant. Phil explained, “Think about a bacon and egg breakfast. The chicken is involved, but the pig is committed.”

Lending an egg to a breakfast meal, the chicken participates but sacrifices nothing. However, the pig literally has skin in the game. He is most definitely fully committed. Following your entrepreneurial dream by giving everything you have is like being the pig: You have to be fully committed. An entrepreneur’s commitment is personal; it includes an investment of money, time, and loss of opportunity from forgoing other opportunities. The life of an entrepreneur is not glamorous; it can be stressful and it swallows up your personal time. Once you decide to jump, if you want any chance for success, you need to go all in just like the pig.

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How To:

How To:

Finance the dream yourself. Giving up your hardearned money is the ultimate risk. To pour life savings into an entrepreneurial pursuit is like walking the tightrope without the benefit of a safety net. It takes courage. Even though the commitment is substantial, it’s necessary to motivate you to keep pushing forward.

Money buys resources, technology, and manpower—all critical elements in helping a new business succeed.

If all capital investment is from your coffers, and not from outside sources, then you are truly committed. Of course, you might have to find a source for additional financial support, which means either giving up a piece of your dream in the form of a partnership, or taking on debt responsibility.

Building a successful business when money is tight is a true accomplishment.

The committed entrepreneur doesn’t allow a tight money situation to stop her. True entrepreneurial spirit promotes self-reliance and the willingness to find the money.

Sacrifice your most precious possession: time. When you pursue a new

enterprise, one resource that cannot be reimbursed, borrowed, or saved in an account for later use is time. Time is the most perishable resource of all. Time is finite; it’s more precious than money and more costly to waste.

Losing time is the risk you take going in. How you invest your time is a test of your resourcefulness. Where is the best use of one’s time? How much time must you invest? Too little means less than a full effort. If there is too much, then other life segments suffer.

The good news is eventually you will learn to navigate these challenges.

Don’t be a non-decider.

In business, you need to decide over and over again. The first decision you make is to jump in and pursue an entrepreneurial dream, but decisions don’t end there. And every time you make a decision, there’s a risk: These are the risks of failure, not being accepted, and making wrong choices.

Don’t let that stop you. By making decisions, whether right or wrong, you are progressing and moving from where you were to something different.

Change or die. Businesses are like sharks: They have to keep moving, or they will die. The rule is simple: Businesses must progress, and progress requires change. A business must be willing to simultaneously change internally and externally to keep progressing and remain competitive.

Internal change happens within the business walls and is not necessarily customer facing. Internal change can be organizational; there are changes in personnel, management, department, and staff reorganizations.

External change is always customer facing; it’s most noticeable to your customers and competition. Innovation, an external change, brings a new competitive edge to your business by introducing products or services that increase the value of a customer’s experience and is announced through branding and marketing.

Forget the “If I had…” excuse. Some entrepreneurs are like a little boy standing with his nose pressed to the candy store window, hoping and thinking, “If I had a couple of pennies, then I could buy some candy and everything would be great.”

Sub in new technology, a larger budget, etc., and you get excuses made by struggling entrepreneurs everywhere.

Entrepreneurs must be self-reliant.

You must get comfortable looking to yourself as the solution, not other people or objects. I have heard all the “If I had” excuses over the years. This way of thinking is based on false reality, because the road to success is through action, not tools or accessories.

Expect to fail. Starting and building a business is like being a child learning to ride a bike. You must first embrace the risk of failure and expect to fail. It is rare that someone can expect to accomplish either of these skills without a fall or two, and just as a child gets back up from a fall when learning to ride a bike, you have to be resilient to the pain and embarrassment of failing and keep pushing ahead.

What both child and entrepreneur must realize is that failure is not defeat but a signal that a change is necessary.

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By expecting to fail, we accomplish two very important objectives. First, we are willing to embrace risking failure by doing something to keep our dream moving forward rather than avoiding risk and doing nothing. You can’t hit a baseball unless you swing the bat.

Second, we set the proper expectation mentally that we are planning for the best but preparing for the worst. This is not a defeatist attitude, but it gives the opportunity to prepare for recovery and make another attempt.

short thank-you note after a customer places an order, whether it is done via email or by sending a handwritten thank-you card by regular mail, is an easy way to start building personal relationships with your customers.

Remember, the road to entrepreneurial success is not an easy one. You can’t simply take the stairs to a successful business; you have to recognize that taking advantage of opportunities—big

and small—means embracing the risks that come with them and be willing to embrace those risks day in and day out.

Keep that parachute handy.

Tom Panaggio's book, The Risk Advantage: Embracing the Entrepreneur’s Unexpected Edge (River Grove Books, 2013) is available at bookstores nationwide, from major online booksellers, and at www.TheRiskAdvantage.com.

Spend money on marketing. Marketing is key to building a successful business. But it is also something that many entrepreneurs are loath to spend their money on. Instead, they offer these handy excuses: “I tried it once and didn’t get any response, and so I stopped.” Or, “There’s just no money for marketing this quarter. Maybe I’ll try something next quarter.” It’s no doubt that it is hard to know what consumers think and what their dayto-day needs are, but a business void of a long-term and consistent marketing effort is doomed.

Accepting marketing risk also means recognizing that some degree of failure is both inherent and necessary to find your right path. You can’t accomplish this by sending a single message and hoping prospects individually remember you and then respond months later.

Get up close and personal with customers. Shortsighted business leaders assume that customers have unreasonable expectations or their demands will increase once you open the door of a relationship. The truth is customers require consistent care and investment.

You must risk investing in the necessary resources to draw your customers closer. You start by understanding the customers’ experience, and then continue maintaining a consistent line of communication.

Sure, as a small business, money is tight, but the simplest solutions are just as effective as grand gestures. A

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How To:

y Avoid Costl Productivity Pitfalls

The SilenT KillerS Part 2: L

ast month, we talked about the first three ‘silent killers’ of on-premise productivity in the bar business. In part two, we examine the final three, and discuss ways to work around them.

Silent Killer #4: Worship of information In our rush to “modernize” everything and make our enterprises more efficient, we have mistakenly come to

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in this two-part series, we look at six silent productivity and profitability pitfalls that can damage your bottom line and the basic morale of your bar business. By ChriS Majer believe that information is our most valuable commodity. But data and information are useless without human beings to interpret them. These days, computers can do just about anything— except think for themselves. But we have come to tolerate the illusion that the essential matters of work can be invented, managed, and sustained through the creation, storage, retrieval, display, and publication of information.

Contemporary information systems

are blind to many of the key drivers of productivity and have consistently failed in their quest to integrate the diverse operations of a company. By making information the priority, we have lost sight of its fundamental purpose—to enable the people to effectively address the concerns of their customers.

Rather than attempting to replace people, our IT systems, processes, and products should be aimed at enabling the human cooperation, collaboration,

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How To:

How To:

and innovation that are essential to growing a business. No matter how impressive or “efficient” an IT system claims to be, it will never replace the passion, joy, creativity, and spontaneity of people—all of which are essential to generating competitive advantage.

As people deal with the inadequacies, breakdowns, and sterility of most modern information systems, they find themselves unavoidably generating waste and unproductive moods. In fact, workers report wasting an average 42 to 43 percent of their time on the computer due to frustrating experiences, according to a study by researchers from Towson University, the University of Maryland, and Carnegie Mellon University.

Shift Your Understanding Rather than designing information systems to manage the movement and protect the security of information, we should be developing and continuously redesigning information systems that enable people to more effectively communicate with one another, coordinate their efforts, mobilize their resources, and take action.

For example, consider e-mail. What was invented as a means to replace the post office has now become the most common management tool in organizations. Rather than walking down the hall or picking up the phone to actually talk to our colleagues or employees, we have replaced conversation with impersonal electronic communication. It was never designed for that purpose and is, in fact, illsuited to managing the complex web of commitments that are the organization.

Concerns for legacy systems and the defense of historical practices must not be allowed to limit the capacity for people to work together effectively.

Currently this is the rule, rather than the exception. But a new generation of coordination tools is available, and the innovators of the world are using them.

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Bar Business Magazine January 2014

Silent Killer #5: Suppressing innovation Thanks to the bureaucracy and lack of listening that exists in most companies today, we have created working environments that stifle the creativity, original thought, and innovation that make our human capital so valuable. As such, it has become all but impossible for many organizations to adapt to our changing business world. Simply put, an organization that cannot innovate is dead; the only things missing are the inevitable funeral and suffering along the way.

Many organizations confuse the occasional “lightning strike” of a new idea or product innovation with having a culture that fosters innovation. But for this to truly be the case, innovation should not be something that happens every once in a while; it should be viewed as a critical competence—a skill to be developed, fostered, rewarded, and embedded into the workforce.

The greatest enemy of innovation is modern management. Contemporary management practices are geared toward ensuring stability and predictability, and avoiding surprises or “problems.” But innovation is unpredictable, even disruptive. Thus, in many organizations, innovators are largely suppressed for the sake of “productivity.” Ironically, this only kills productivity in the long run.

Shift Your Understanding In the new business world, innovation should not be restricted to product development. We should be encouraging our teams to approach every area of the business innovatively— including customer service, processes, organizational design, marketing, and leadership. Innovation should not be something we plan to do in a brainstorming meeting; it should be an everyday occurrence—the result of a culture where people are constantly designing and redesigning the way they work, the vision they want to accomplish, and the future they want to make a reality.

An innovative organization like this can only exist when leaders are willing to embrace diversity.

Chris Majer's latest book contains more answers for building a better business.

Silent Killer #6: Modern indentured Servitude Today’s world is one of sharp contrasts.

As a society, we have more choices, opportunities, wealth, and prosperity than at any other point in human history. Yet, we are also more depressed, dissatisfied, and despondent than ever.

In fact, more than 21 million Americans are depressed, according to Mental Health America, costing U.S. companies more than $31 billion each year in lost productive time.

A key contributor to this malaise is our contemporary view of work—that it is an endless series of “things to do,” things which have commercial value for the enterprise but produce little or no sense of value for “me.”

As a result of the five wastes previously discussed, we have inadvertently created a kind of “modern indentured servitude.” We sell ourselves into service in exchange for a paycheck and have only fleeting “real” lives after or outside of work. To have our work be seen as nothing more than modern feudal toil saps all our strength and turns people’s working lives from a source of

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inspiration and contribution into a futile search for meaning. Those in senior-management roles may have trouble seeing or identifying with this phenomenon and may mistakenly assume it only happens in other organizations.

The executive floors are largely immune from this and, at the same time, unconsciously responsible for it.

They are the ones who design or tolerate the practices, processes, structures, moods, and measures that create it.

One of the symptoms of this mess is the new degenerative mood of “overwhelm.” Resignation, resentment, arrogance, distrust, and cynicism have been with us forever, but overwhelm is a creation of our times. The narrative for emotion sounds like this: There is too much to do, too little time, and too many things pulling at me. I don’t have enough energy for this, and it is never going to stop.

we are going to reinvent ourselves and our companies to be competitive in this new business world. But leaders who embrace this new way of working will become the stewards of their organization—creating the necessary changes, eliminating the “modern wastes,” and ushering their companies into a future where they’re strong, lean, and poised for success.

Eliminate these modern wastes—silent

killers of productivity and profitability— and transform your organization!

Chris Majer is Founder and Chief Executive Officer of The Human Potential Project and the author of “The Power to Transform: Passion, Power, and Purpose in Daily Life” (Rodale), which teaches the strategies to corporate, military, and sports leaders to transform their organizations.

Visit www.humanpotentialproject.com.

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Shift Your Understanding When leaders are willing to make the shift away from bureaucratic work styles and structures, develop listening as a key management competence, generate cultures that welcome innovation, and build systems and processes that support this new way of working, their people will once again experience meaning and purpose in their working lives. Their interpretation of themselves at work will shift from feeling as though they’re renting out their bodies or brains to feeling like partners with their organizations—in which their contributions to the financial strength, practical knowledge, and reputation of the company are also a route to developing their own financial success, competence, and identities in the world. From this vantage point, work ceases to be toil and becomes a source of meaning and inspiration.

We at the Human Potential Project are not naïve dreamers who think the transition to this new way of working will happen on its own or overnight.

It won’t come as the result of good intention, a series of memos, or a new set of offerings at the corporate university. Nor will everyone welcome the changes that are being called for if

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January 2014 Bar Business Magazine

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A seasonal bar menu makeover

By Deborah Harris

Beyond Cocktails... is proof that God “Beer loves us and wants us to be happy. ” Benjamin Franklin

company, good wine, “Good good welcome, can make good people . ” William Shakespeare

the favorite drink “Coffee: of the civilized world. ” Thomas Jefferson

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I

n society, there exists an innate desire to indulge, simply, and often without thought. Whether swallowing mouthfuls of effervescent beer, sipping nutty roasts of dark black coffee or savoring swigs of rich red wine, the sensory experience of drinking transports us. Hence, we pursue the pleasure of cocktailing time and again.

Yet, pleasurable drinking need not be complicated.

True, mixology has pushed the limits of cocktail culture. An expertly composed drink can be a fantastic experience, however, Hunter S. Thompson put it best when he said, “Good people drink good beer.”

With excellent products coming to market and an increasingly knowledgeable consumer base, it’s important to not lose sight of your entire bar menu.

Seasonal perfection exists far beyond the limits of liquor alone.

Winterize your wine, beer and coffee selections this season. As Thomas Jefferson, William Shakespeare, and Ben Franklin all relished in these simple luxuries, know that these libations offer a taste of the times that will keep patrons coming back for more.

In speaking with David Lombardo, Ryan Benjamin and Brent Toevs, experts in wine, beer and coffee respectively, I gleaned three major takeaways: 1) Know your audience, 2) Educate your staff, 3) Variety is the spice of life. They all agree transforming your menu seasonally can be very beneficial. It allows a location to maintain favored standards while introducing new vintages, craft breweries and distilleries, and lesserknown/new-to-market products. Seasonal menus can also provide bold flavor profiles, offering an exciting patron experience. Here is what they shared:

Once winter brews have been chosen, pay close attention to how they are listed on your menu. It should carefully guide patrons through their beer experience, while assisting staff with making recommendations. Ryan suggests organizing beers by primary characteristics: Hop, Roast, Malt, Crisp. He also encourages including brief taste descriptions or additional buzz-words such as earthy, malty or bold.

Listing beers progressively through tasting notes will satisfy specific cravings and guarantee a positive patron experience.

Beer

The Seasonal Beer Basics For a winter beer list, Ryan Scott, award winning brewer and Certified BJCP Beer Judge, suggests exploring, “more adventurous beer styles that embody fuller, more complex flavors with greater levels of alcohol presence and warming.” He goes on to state, “some of the top-rated winter seasonal beers on sites like Ratebeer.com show a dominating presence of stouts (Bell’s Expedition Stout, Deschutes The Abyss), strong ales (Alesmith Winter Yulesmith), Belgians (Goudon Carolus), and barleywines (Three Floyds Behemoth).”

Seek earthier brews with hints of coffee, brandy and pine. Seasonal flavors soar, as well, through specialty spiced beers. Ryan recommends Harpoon Winter Warmer, Samuel Adams Old Fezziwig, Jolly Pumpkin Noel De Calabaza, and Troegs The Mad Elf. Though Ryan is a supporter of embracing seasonal flavors, he does not promote replacing all selections with heavier, spicier beers. “Many patrons will still prefer light lagers and session ales even in the winter” he states. Know that lighter brews can be winterized as well. For example, choose maltier, heftier, imperial/ double IPA over your standard IPA, such as Dogfish Head 90 Minute Imperial. www.barbizmag.com

Ryan’s must-haves for everyone: Sierra Nevada (CA) Celebration Ale Great Divide (CO) Hibernation Ale Victory (PA) Winter Cheers

Ryan’s must-haves for the adventurous: Port Brewing (CA) Santa’s Little Helper Delirium (Belgium) Noel Jolly Pumpkin (MI) Noel De Calabaza

Ryan’s must-haves for the connoisseur: The Bruery (CA) 6 Geese-A-Laying Southern Tier (NY) 2XMAS Evil Twin (Denmark) Imperial Biscotti Break

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A Wonderland of Wine Wine lists are often the last to be restructured seasonally. As vendors introduce new bottles, locations will adopt and adjust lists throughout the year, however, seldom structuring selections to compliment the seasons.

With so many wines on the market, each possessing a distinct depth of flavor and body, creating a winterized wine list is a no-brainer. Where to begin this winter overhaul? David Lombardo, from Marc Murphy’s Benchmarc restaurant group, feels, “spicy strong and earthy (wines)…particularly reds,” speak to winter sensibilities. As for the varietals he imparts, “I love a meaty Barolo with age as well as a spicy Coronas from France.”

Target rich, deep flavors—smooth caramel-y whites with an abundance of oak, and smoky, spicy reds with hints of tobacco. Allow your patrons to warm up with a full-bodied California Cabernet or a creamy tawny port. Lombardo also recommends an herbaceous “mid bodied, well-priced Aglianico from Basilicata, Southern Italy. All about herbs and spice. Rosemary, tarragon and white pepper.”

What constitutes an ideal winter wine list? Balance.

Lombardo suggests incorporating, “better known regions and well-known varietals and… some of the opposite.” He feels, “there are those who drink for remembrance and those who drink for discovery.”

Featuring popular vintages along with those lesser known will appeal to both audiences. He also strongly believes in satisfying a range of price points. An overly pricy wine list or pricing gaps can be a huge 36

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Wine David’s must-have winter red Cabernet Sauvignon Robert Craig ‘Affinity’ ’10, Napa, California

David’s must-have winter white Chardonnay Chateau Fuissé Tete de Cru ’11, Pouilly-Fuissé, Burgundy, France

David’s must-have half bottle Syrah, Crozes Hermitage, Paul Jaboulet 2010

David’s must-have for the adventurous Nerello Mascalese Tenuta Fessina ‘Erse’ ’11, Etna Rosso, Sicily, Italy

David’s must-have for the adventure-less Sauvignon Blanc Pascal Jolivet ’ 12, Sancerre, France

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turnoff. Target ten wines by the glass (five reds and five whites). These can be easily chosen for a particular season and changed regularly. Another wine list addition that has made the Benchmarc restaurants soar is their exemplary list of half-bottles. This winter, allow patrons to cozy up to the bar with a half-bottle of earthy red. Perfect to share and ideal for exploration.

Captivating Coffees Bold, rich, bitter and hot…a bar menu complete with coffees and coffee drinks pleases palates while satisfying all of the senses this winter.

Brent Toevs, CEO of Marley Coffee (curated by Bob Marely’s son, Rohan) states, “many people do expect seasonal coffees, especially in fall and winter. During the holidays, most coffee companies produce a limited edition…holiday flavor.” While flavors reflect the seasons, coffee can be, by nature, seasonal. The serving temperature of the beverage alone lends itself to winter preferences.

Offer hot coffee drinks. Serve a standard Irish wor Mexican Coffee or brew new coffee-cktails. Mix pumpkin spice coffee with Cointreau, cinnamon and

Coffee Mexican Cafe ¾ oz Suerte silver tequila ¾ oz crème de cacao 1 cup Marley Lion’s Blend Coffee 1 tbsp brown sugar ¼ tsp cinnamon Whipped cream Combine tequila, crème de cacao, hot coffee, brown sugar and cinnamon. Stir vigorously and top with whipped cream. (Garnish with additional cinnamon.)

Roasted Toasted ½ oz Frangelico ½ oz Chambord Chocolate syrup ½ oz Baileys 1 cup Marley Kingston City Espresso Coffee Splash of heavy cream In a glass mug, combine Frangelico, Chambord, chocolate syrup and Baileys, add hot coffee and cream. Stir and serve.

The Real Irish Coffee 1 cup black coffee 1 ½ oz Irish whiskey 1 tsp bar sugar Heavy cream

whipped cream or Godiva Chocolate Liqueur and espresso vodka with a bold, dark roast and steamed milk. Keep in mind “consumers are now demanding a better brew,” says Toevs.

With all this in mind, get roasted and toasted.

Expand your winter beer, wine, and coffee selections this season to expand your customer experience. www.barbizmag.com

In a glass mug, mix coffee, whiskey and sugar.

Stir until sugar is dissolved. Using the back of a bar spoon, layer cream so it floats atop the coffee and whiskey. Coffee should be drunk through the heavy cream layer.

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The Ghosts of POS Past We sat down with Harbortouch CEO Jared Isaacman to talk about the state of the POS industry in the bar business—how far it’s come, where it’s going, and how far away it will go from the antiquated ghosts of POS past. by chris ytuarte 38

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What worked for Harbortouch in 2013? isaacman: I think our whole strategy worked.

We’re a 14-year-old credit card processing company.

That’s what we’ve done since 1999. Our strategy to diversify heavily into the POS space in late 2008 has continued to pay off. That is clearly the direction the industry has been going. The days of the older VeraPhone and Hypercom credit card terminals being the mainstay of how business and commerce is conducted are quickly coming to an end. So we’re www.barbizmag.com

certainly very pleased that we got into that space very early on. We’ve continued to evolve our various product lines, from our first POS line to our Harbortouch elite, and all of our various software types that make sense in a lot of different businesses.

And of course we’ve been launching a lot of our complimentary solutions as well, like our Tableside iPad-based ordering system, which allows waiters and waitresses to eliminate the pen and paper and take orders right from an iPad, as well as Reservations and a lot of our unique modules. Universally I think people are diving into this space and recognizing that POS systems and tablets are going to transform the way a lcommerce is done at hospitality and retail locations.

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How has offering the free POS hardware worked out? isaacman: That is our primary initiative.

We’ve talked to other people in the industry who want to get really involved in the different minor features and funcationalities. That’s not what differentiates us. What we’ve done and what we’ve been successful at is purely based on price, because our POS systems do what every other POS system does. It keeps track of customer records, it increases operational efficiency by communicating with the chef, it’s got reward capabilities and online management, etc. But so do most of the other systems. And a feature that we have the someone else doesn’t have—that usually doesn’t make people switch. Where we gain our business is entirely based on price. No one is cutting a check up-front to get our system. They have a service agreement which comes with every POS system that you get regardless of who the vendor is, but you’re not shelling out the ten or twenty or thirty thousand dollars for the POS system, and that’s absolutely been successful. And that’s why we put out well over 20,000 POS systems in the last two years. And there’s no chance that is changing, because that is definitely the biggest strength of our program.

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Have bar owners responded to that program? isaacman: That is the heart of our offering, and that’s the whole reason why business owners didn’t have POS systems for many years— it was purely the acquisition costs.

Because the efficiency gains are obvious. A bar or restaurant that has a POS system is going to run far more effectively. Just the time in which it gets people in and out of the bar and the order accuracy, no matter what, you come out ahead on it. It’s just a matter of how much are you sinking into it to get one.

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What’s happening in POS overall in 2014? isaacman: The mobile app stuff is coming. It’s going to be a reality.

The interesting aspect is that everybody knows it. The whole industry, even on a really high level—the likes of Apple and Google and PayPal and MicroSoft, these massive companies—they all know that their phones are in some way or another going to help shape the way consumers conduct transactions at the point of sale.

That’s why the Money 2020 Conference was such a huge success this year, because there is a time period coming, a year from now or five years from now, where people who want to go out to the bar on a Friday night are going to open up their phone to an app based on geo-location that will tell you where you’ve been and list your favorite bars or the ones you’ve been to recently and it’s going to show you whatever reward or incentive offering there is for you to come in that night. And there’s going to be some sort of onscreen advertising to your phone that’s going to pop up and suggest you buy three Miller Lite’s tonight and get an extra dollar off, and you’re going to be able to see your whole tab on your phone and close it out and get instant gratification from the incentive program that got you into that bar. And what I just described is absolutely going to happen. It’s going to be a way of life for everybody in a very short period of time. The big question mark is: What app is going to do it? Which one will take off the most? Is it going to be a bunch of little apps or one main app? And what about compatability with the restaurant or bar and how they control the rewards and what offers are standing? But everybody knows where it’s going, and that’s why all the big players are pouring money into this industry to try to figure it out. We just don’t know necessarily how we’re going to get there over the next year or two. www.barbizmag.com

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What would you say to bar owners who want to straddle the line of embracing technology while keeping a human feel on-premise? isaacman: That’s something people don’t have to be worried about right away, at least not from anything new that’s coming.

If you’re talking about a bar that has no POS system, where the servers are adding everything up with a calculator and running the slips back and forth, in that environment if you put POS systems in you don’t need as much staff. But you’re also talking about the most inefficient way to get something done. So no matter how you slice it, in that environment you’ve got some efficiency gains that will come. But if you’re simply talking about a normal bar or restaurant that has a Harbortouch POS and they’re worried about the future, about what the apps will do and how it can impact the human touch and the mumber of staff needed, that won’t change. You still need someone to bring the food and the drinks and greet the customers and make the cocktails. Consumer apps won’t change that. Even if they are paying via their phone, it won’t change that much. What they need to think about is purely advertising. It’s getting people in the door.

You’re not losing that human touch, but this is what advertising is going to become: What is going to make them choose Bar A tonight instead of Bar B? And this is not speculative. Bar owners should be looking at mobile technology purely as a way to continue to drive traffic in the door and to retain traffic over time. It has nothing to do with employing fewer people or losing that human touch.

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What would you say to a bar owner with no POS or with an outdated system going into 2014? isaacman: The one that has the older system, just like anything over time, the more it ages, the more it costs to maintain.

That’s the nature of the beast with electronics and computers. It would probably cost more to fix an iPhone 1 today than it would to just buy an iPhone 5.

Inevitably that older POS system is going to have to be replaced, and what’s likely to happen is the cost to bring our POS system in will be less over five years than what they’d pay over one year just to maintain www.barbizmag.com

the older technology they have. To me, that’s an easy sale. They already have a POS system, they know they can’t live without it, and it’s purely a matter of just lowering costs and getting new technology, and that’s exactly what we can do.

As for the owner who doesn’t have a POS, that’s an easy one too, because it’s not like they don’t know the benefits that will come from a POS. I don’t think there’s a single bar owner that, if one of our Harbortouch sales representatives went in and said, ‘Hey, why don’t you have a POS system?’ is going to say, ‘What’s that?’

They’re going to say, ‘Because I don’t have ten grand,’ or ‘My credit is not so great so I can’t get approved for that $300-a-month lease.’ That’s the perfect situation for us, because we say you don’t have to pay anything upfront and you don’t have to worry about your credit with us, so we’ll sign you up and put you in the system.

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What is Harbortouch looking forward to in 2014? isaacman: We’ve had a long running partnership with Tabbedout, and it comes standard in every one of our free POS systems.

Tabbedout was smart; they didn’t try to figure out how to completely revolutionize the reward and loyalty game in a bar. You could invest millions in that and if the consumers don’t take off with it, you’re left with a POS function that’s a bust. So they took it in steps and phases.

Right now there are a million-plus consumers out there with Tabbedout on their phone looking to spend money with a Tabbedout-enabled merchant. And it’s not that hard for bar owners to adjust. All it does is open and close the tab through the phone. It’s efficient. But they don’t have to fugure out all the loyalty and mobile payments and rewards stuff just yet. That’s coming with the next phase.

But it’s definitely coming.

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Hooray for

Hollywood The latest Los Angeles nightlife (ad)venture from the fellows who brought you Bootsy Bellows beckons blokes (and blokettes) into a lair of British decadence that was designed with authenticity and functionality in mind.

Welcome to Hooray Henry’s. By CHrIS yTuArTe

HOO.RAY:.HEN.RY (hu-’ra’ hen.ri): A young man from a high social class who speaks loudly and behaves in a noticeable way in public.

W

hile the above British phrase serves as the name of one of the newest nightclubs in Los Angeles, it could very well describe both some of its customers (at times) and some of its owners (often), considering hyperactive Hollywood actor David Arquette is part of the collective that opened Hooray Henry’s last month in West Hollywood.

The h.wood group, which consists of John Terzian, Brian Toll, Markus Molinari, and Arquette, has followed up on the success of its previous Los Angeles venue, Bootsy Bellows, 42

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by bringing in the same design team from that project to create a unique and stylish club that cheekily delves into the world of British chic with Hooray Henry’s.

“We did every aspect of the venue, except for the naming of it,” says John Sofio, principal of Los Angeles-based design/ build company Built Inc. “That was the client’s idea, after we gave them the concept of doing a London-cool type of place.

The concept for the space is that it’s like an aristocrat’s manor, where he goes away for the weekend and the kids take over and they party like crazy. So it’s more like a living room feel in the main space, and the bar space that we set up has a hotel lobby bar vibe. We put this large custom painting over the bar, kind of like something you might find at a polo lounge or something like that. And I built the front of the www.barbizmag.com

building to look more like High Street in London or a storefront in some other part of england that maybe was originally a house but now is a place of business. That’s the overall theme and the design cues that I used there.”

The theatrical-like space incorporates booths inspired by rolls royce seats, paint used on vintage Jaguar automobiles, wood paneling, brass accents, smoky mirrors, and red and blue neon lighting symbolizing the union Jack. Sofio also implemented many custom elements, including a threedimensional projection screen and unique lighting fixtures.

But he was careful to remain somewhat restrained in his design, not wanting to plaster the place with British flags or traditional, touristy icons and images. “one concept I came up with—and I like to do this www.barbizmag.com

sometimes—is to avoid using the obvious,” explains Sofio.

“So there are no British flags in the space, even though it’s a London-themed bar. And other objects we designed and built specifically for the space. obviously the booths were inspired by the rolls royce Silver Shadow back seat; the paint is an automotive Jaguar paint from 1968—the blue color they used that year for the e Type. The horsehead lamps gave the space a sense of quality, as opposed to just spotlights coming down. The 3D production wall that I did is inspired by temporary spaces that use that technology, like one-off events; so it’s quite unique in that it’s in our permanent space. All of my theatrical LeD lighting is perfected by being hidden—you never really see the lights until they’re flashing. They’re hidden behind the beams and January 2014 Bar Business Magazine

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high where you can’t see into the box. So Because we have a very specific decision that I “enough experience that’s made during the layout of that area.

Similarly, the horsehead lights are glued down, knowing that someone is going to in the LA scene to grab one and dance with it.” with how customers wantHigh-end finishes with custom accents have been incorporated into operate in our every inch of the space at Hooray spaces, we’ve been Henry’s. The booths, 13 of which face the DJ and dance floor, are inspired by rolls able to really hit royce seats. Customization is also very important to Sofio. The team wove various the nail on the custom pieces into the design, including the head here.” three-dimensional projection screen set above

the posts in the space, so it really frames the architecture of the space when the lights are out.” even with all of the theatrical and stylistic touches, Sofio was well aware of how the LA crowd can party, and was sure to make his design rugged enough to sustain the swells. Guests first enter the foyer of the club, where vintage photos and “Buckingham Palace Guards” set the tone for the space. But this area is also prepared for the masses.

“It’s key that we bring in all these objects but then incorporate them and make them functional,” says Sofio. “So as you enter the space I decided to have the glass display divided into two sections, a lower and an upper section with a big 12-inch wood section between them. I assumed that’s where people would be banging into the wall as they exit and enter in a crowd and possibly being a little drunk. Based on my experience, I can see where the utilitarian decisions must be made in the architecture of the space, and then the display happens; as opposed to saying, ‘I’d love this display to be one big sheet of glass,’ while knowing that sheet of glass is going to get broken one day. So we have the wooden band going across about shoulder high, but still, not too 44

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the DJ booth, a one-of-a-kind chandelier that hangs over the dance floor made up of 76 lamps from London, and the lamps topped with horses that stand on mahogany boxes found on tables. even with all this attention to detail, for Sofio, working with the h.wood group remains a great partnership—something you don’t always see between ownership and designers in this business.

“They have 100% trust in me, so I gave them our concept boards in the beginning and they liked it and we went from there,” says Sofio. “I design and build as I go, so there were very few design meetings during the project. We had one

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small change where they wanted to relocate the entry door prior to us building it, so we changed the way you enter the space. But otherwise, everything you see there is my decision. So they’re great clients and operators in that they trust in what we do, and then we hand over the keys to them and they do a great job of operating the business. With the h.wood group, it’s not design-by-committee. We have one point-person and that person then downloads to their people, as opposed to having a bunch of chefs in the kitchen. The trust factor is there, on both ends.”

After working with the h.wood group on several projects now, part of the experience creating Hooray Henry’s was rather personal for Sofio, something that no doubt heightened and enhanced his passion for the venue and his design.

“My wife is British, so we traveled to London for this project,

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and we also went down to Cornwall and Falmouth,” says Sofio. “I was trying to mix the London feel and the city’s metropolitan vibe with the presidential feel of small towns like Cornwall. So a lot of the objects that we purchased for the bar area are directly from england. In fact, all of the trophies you see in Hooray Henry’s are my wife’s grandfather’s, who actually passed away while we were working on the project, at the age of 96.

Those were all of his trophies from a lifetime of bicycling.”

It’s conceivable, then, that some of the furnishing inside Hooray Henry’s, such as those trophies, may have belonged to a real-life Hooray Henry. At the very least, this new venue and its British theme must be the favorite design work of Sofio’s British wife.

“Ha!” says Sofio. “you’d have to ask her that!”

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Inventory Get Gnarly With New Malbec

Rise of the Phoenix

Gnarly Head, producer of bold, sophisticated wines, announces the introduction of Gnarly Head Malbec, produced from the coveted fruit grown in the foothills of the Andes Mountains in Mendoza, Argentina.

Channeling the punchy bravado of its flagship Old Vine Zinfandel , the Gnarly Head Malbec is a powerfully bold, fruit-forward wine. Sourced from the gnarliest Malbec region on Earth, the Mendoza-bred grapes deliver a wine overflowing with robust dark berry aromas and concentrated flavors of black fruit. The inaugural 2012 vintage of Gnarly Head Malbec is now available for distribution nationwide for a suggested retail price of $11.99. Gnarly Head Malbec joins the Gnarly Head portfolio of full-flavored wines including Old Vine Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir, Authentic Red, Authentic White, Pinot Grigio and Chardonnay. To find out more, visit www.GnarlyHead.com.

This fall, Tullamore D.E.W., one of the world’s fastest growing Irish whiskeys, is proud to release a new variant, Tullamore D.E.W. Phoenix, a limited edition high-proof whiskey. The name recalls a pivotal point in the history of Tullamore and honors its residents who displayed Irish True spirit in the face of adversity. In 1785, a hot air balloon accident over the town of Tullamore sparked an inferno that destroyed most of the town center. Rather than abandon their town for better opportunities, the community banded together and rebuilt the town, which nearly 45 years later included the construction of a distillery in 1829 that would later produce Tullamore D.E.W. Irish Whiskey. Tullamore D.E.W. Phoenix is a premium, high-strength blend of all three types of Irish whiskeys – pot still, malt and grain.

This triple distilled liquid encompasses high pot still content and is distinctively finished for two years in Sherry casks to develop its characteristic smoothness. To learn more, visit www. tullamoredew.com.

Sinfire® Cinnamon Whisky Arrives

Narragansett’s New Coffee Milk Stout

Hood River Distillers, Inc., the Northwest’s largest and oldest importer, producer, bottler, and marketer of distilled spirits, announced it has unveiled a new label design for its flavored whisky, Sinfire® Cinnamon Whisky. Originally released in February 2012, Sinfire capitalized on the growing trend of flavored whisky, and won over trade and consumers alike with its sweet yet sizzling natural cinnamon flavors. As a result, the brand has experienced impressive growth and is projected to nearly double in distribution in 2013 from 2012. Best served as a 32-degree shot, Sinfire now features a thermochromic temperature-triggered colorchanging label to help consumers know exactly when it reaches optimum temperature. The label also incorporates photochromic ink, which brightens the logo when exposed to UV lights.For more information about the product or where to purchase Sinfire Cinnamon Whisky, visit www.hrdspirits.com.

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Narragansett Beer announced the release of its limited-edition Autocrat Coffee Milk Stout, a unique collaboration between two iconic Rhode Island companies. A custom blend of Narragansett’s bittersweet milk stout with dark, delicious Autocrat Coffee makes for a delightful beer that is more Rhode Island than Roger Williams himself.

Since the 1890’s, Narragansett Beer and Autocrat Coffee have been home-grown Rhode Island favorites.

With more than 100 years of shared heritage, the two local legends joined forces to celebrate the art of craft brewing and bring New England an emblematic brew that pays homage to their history.The fullbodied milk stout is enriched with the robust flavor of Autocrat Coffee to achieve an extraordinary taste experience. For further information on the Narragansett’s Autocrat Coffee Milk Stout or to find a retailer near you, visit www.narragansettbeer.com.

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goCharge Tabletop Charging Stations

A Stout Russian Arrives

Frank Mayer and Associates, Inc., has partnered with Hercules Networks Inc. to engineer and produce goCharge Tabletop Charging Stations. Worldlink Integration Group, Inc. is handling the logistics, installation, site surveys, and ongoing maintenance for the charging stations. Charging Stations, available in a tabletop and wall mounted design, accommodate smartphones, cellphones, iPads and tablets. Sports fans can walk up to the tabletop kiosk, plug in their mobile device to the corresponding charging system, and enjoy the game while their device is charging. Each tabletop charging station has been designed with a distinctly styled center pedestal and is topped by an easy-care round glass tabletop, to protect the charging mobile devices.

Wall mounted charging stations feature cubbies to hold phones and can be outfitted with or without lockable doors.

Additional modules can be connected to add more chargers, depending on each location’s needs.

GoCharge is the nation’s leading provider of mobile device charging kiosks. The company offers an innovative mix of charging stations in floor, wall and tabletop models.

For more information, visit www.frankmayer.com.

Just in time to ring in 2014, Beachwood Brewing has released its last seasonal beer of the year—Tovarish Russian Imperial Espresso Stout. Tovarish is a bold Russian imperial stout brewed with a base of British Maris Otter barley, heaping amounts of roasted barley, and specialty malts. Tovarish is a remarkably rich and complex beer. It is finished with a touch of blackstrap molasses along with a custom roasted coffee blend by Portola Coffee Lab in Costa Mesa, CA. Savor the layers of roast, coffee, and dark fruits with every sip.

Beahwood will be celebrating the release of Tovarish with a classic Russian fete, borscht and all.

Tovarish will be sold in 22 oz. bottles at finer craft beer retailers across Los Angeles, Orange and San Diego counties. The brew will also be available on draft at both Beachwood BBQ locations. Find out more at www.beachwoodbbq.com.

Two New Paddy Flavors

Napa Technology Introduces DuoClimate Accessory

This fall Paddy Whiskey, a 233-year-old authentic Irish whiskey, has introduced two new flavored whiskey blends to its portfolio, Paddy Bee Sting and Devil’s Apple. With the sweet honey taste of Bee Sting and the cinnamon apple kick of Devil’s Apple, both new flavors are smooth, balanced, easy on the pallet and can be enjoyed either on their own or mixed.

Just like Paddy O’Flaherty, the larger-thanlife whiskey salesman who the brand changed its name in honor of in 1913, these bottles are representative of enjoying life with good friends during good times. Paddy Devil’s Apple offers a crisp apple flavor with a devilish cinnamon bite. When served on its own, it can be enjoyed in shot form or over ice. If mixing, consumers are encouraged to mix one part Devil’s Apple with four parts cranberry juice, Irish cider or ginger beer and a lemon wedge over ice. On the sweeter side, Paddy Bee Sting is dripping with fresh honey notes and finishes soft and smooth. For more information, visit /www.paddywhiskey. com/. Share the night out with Paddy at http://swy30.com/.

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Napa Technology, creator of the WineStation intelligent wine dispensing and preservation system, announced today the introduction of its new WineStation DuoClimate accessory that allows operators to dispense white and red wines at ideal serving temperatures, side by side from the same four-bottle system.

Napa Technology’s DuoClimate accessory creates a 12- to 15-degree differential between the two zones. This upgrade further assists Napa Technology customers – from single to multiple unit, hotels and cruise lines – to have greater flexibility managing the growing consumer demand for more wine-by-the-glass choices and expanded try-before-you-buy tasting programs. For more information about Napa Technology’s WineStation and the DuoClimate accessory go to www.napatechnology.com.

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Supply Spotlight

A RepeAl ReveAl december 5th, 2013 marked the 80th anniversary of Prohibition's repeal, and while the U.s. alcohol market has modernized, legacies linger. the good folks at the distilled spirits council of the United states go back and take a look to reveal more of the repeal.

Eighty yEars aftEr Prohibition rEPEal, states across the country have greatly modernized their alcohol markets but some Prohibition legacies linger, according to the Distilled Spirits Council.

In 1920, the 18th Amendment, popularly known as “Prohibition,” outlawed alcohol in the United States making America a “dry” country. Thirteen years later on December 5th, 1933, most of the country agreed Prohibition was a complete policy debacle and overwhelmingly ratified the 21st Amendment repealing the 18th—to this day the only Constitutional amendment repealing another amendment.

“While the Government originally envisioned Prohibition to be a ‘noble experiment in social engineering,’ the effort completely failed to deliver its promised benefits and actually made things much worse,” said DISCUS President Peter Cressy, noting that Prohibition increased crime and exacerbated alcohol abuse. “Over the past eight decades, there has been tremendous modernization within the industry; however, some prohibition legacies still remain inconveniencing consumers and impeding economic growth.”

For example, Cressy cited, 12 states still ban Sunday spirits sales at package stores; six states ban all forms of spirits tastings; and, one state (South Carolina) continues the truly anachronistic ban on alcohol sales during state and national Election Days—a throwback to the period when saloons often served as polling stations.

“Consumer demand for greater choice and convenience has resulted in a more modern marketplace across the country and a boom in innovative spirits products around the globe,” Cressy said.

States are increasingly repealing outdated Blue Laws as a means to increase revenue without raising taxes, according to Cressy, who noted that 16 states have repealed Sunday sales bans since 2002 for a total of 38 states. Further, he said, the last decade has seen an increase in spirits market share among beverage alcohol products, greater consumer interest in premium spirits products, and record export growth.

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took a stand 80 years ago against one of the biggest policy fiascos in American history and set the stage for today’s robust American spirits market,” Cressy concluded.

Prohibition’s lingEring lEgaciEs * Dry Counties. Eighty years later, there are still hundreds of dry counties across the United States today that partially or completely restrict alcohol consumption— mostly across the South and West. * Sunday Sales. Twelve states still ban Sunday spirits sales, including: AL, IN, MN, MS, MT, NC, OK, SC, TN, TX, UT, and WV. Notably, Indiana remains the only state in the country which still bans all beer, wine and spirits sales at package stores on Sundays. * Spirits Sampling Restrictions. Six states still ban all forms of spirits sampling, including: AK, GA, MT, NC, OK, and UT. * Neo-Prohibitionists. Neo-prohibitionists continue to promote misguided “population-based controls” as a means of restricting alcohol sales. The most popular examples of these population-based controls include tax increases which lead to higher prices; bans on advertising and marketing; and excessive restrictions on market access.

trEnd of ModErnization * Since 2002, 16 states have joined the list of states that allow Sunday spirits sales for a total of 38 states, including most recently Connecticut (2012). * In 2011, Georgia passed local option legislation allowing Sunday alcohol sales. Since then, more than 200 communities have voted in favor of Sunday alcohol sales, including major population centers such as Atlanta (82% 18%), Macon (62% - 38%), and Savannah (60% - 40%), among others. * Since 2004, Texans have marched to the polls to rally for alcohol modernization. Of the 665 local wet/dry elections since 2004, nearly 80% have gone “wet.” In November, voters in Arlington, TX overwhelmingly favored alcohol sales by a margin of 70% - 30%.

For more information, visit ProhibitionRepeal.com. www.barbizmag.com

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Holiday Happenings

February 2014

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14 Feb 14. National Organ Donor Day. Free drink to anyone who proves that they checked off the organ donor box on their driver’s license.

(And a free drink to anyone who has enough back issues of Bar Business Magazine to prove I’ve used this organ donor idea before.)

Feb 7. Winter Olympics Opening Ceremony.

Oh boy! Two weeks of Olympic curling! What tremendous athletes!

Nah. Skip this one.

Feb 12: Abraham Lincoln’s Birthday.

In honor of our greatest president, all drinks today are $5.

19

20

22

23

Feb 19: National Chocolate Mint Day. Midori Peppermint Kiss 1 oz Midori Melon Liqueur 1 oz SKYY Vodka 3 oz Pineapple juice ¼ oz fresh lemon juice ¼ oz Peppermint Schnapps 6 Basil Leaves, gently torn in half, (to release oils)

Feb 20: Love Your Pet Day. Never mind loving your pet, you should love MY pet. Look how cute she is! LOOK!

Feb 22: Be Humble Day. “Yes, you’re right Mr./ Mrs. Customer, the martini you make at home probably is much better than the one I just made you.”

Not a very popular holiday in the bar business.

Feb 23: Winter Olympics End. No more curling?

Oh boo hoo.

What do we do now?

Feb 5: National Weatherman’s Day. Why do we feel the need to honor people who are wrong 50% of the time (at best)?

If you only poured drinks correctly half the time, you’d be out of business; but these people get a holiday?

Nah. Skip this one.

Forecast calls for nothing.

18 Feb 18: National Battery Day. Offer one free drink to anyone who donates a pair of working AA batteries to the bar.

Because you always need those things, for like, everything. So you win in the end.

28 Feb 28: Public Sleeping Day. Right, like that ever happens in a bar.

Close enough.

52

Bar Business Magazine January 2014

www.barbizmag.com

index of advertisers

Company

web site address

page #

Barzz.net

www.barzz.net

45

Cabaret Design Group

www.cabaretdesigners.com

7

CheckPass Business Solutions

www.checkpass.com

16

HARBORTOUCH

www.iharbortouch.com

21

Heineken USA

www.heinenkenusa.com

3

IDscan.net

www.idscan.net

29

Lefty O’Douls World Famous Mixers

www.LeftysFamousMixers.com

22

Modern Line Furniture

www.modernlinefurniture.com

C2-Pg1

Night Club & Bar

www.ncbshow.com

30

Shiftgig.com

www.shiftgig.com

26

Time Warner Cable Inc

www.BUSINESS.TWC.COM/BAR-TV

5

TouchTunes

www.touchtunes.com

11

Ultimate Bars

www.UltimateBars.com

33

Inventory Companies Beechwood Brewing

www.BeechwoodBBQ.com

Gnarly Head Wine

www.GnarlyHead.com

goCharge

www.FrankMayer.com

Napa Technology

www.NapaTechnology.com

Narragansett Beer

www.NarragansettBeer.com

Paddy Whiskey

www.PaddyWhiskey.com

SinFire® Cinnamon Whisky

www.HRDspirits.com

Tullamore D.E.W.

www.TullamoreDEW.com

To advertise in Bar Business Magazine contact, Art Sutley, Ph: 212-620-7247, e-mail: asutley@sbpub.com

www.barbizmag.com

January 2014 Bar Business Magazine

53

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