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GETTIN’ DRAFTY:

Can a serious craft cocktail actually come out of a tap? You better believe it.

The How-To Publication

BAR BUSINESS M A G A Z I N E

January 2017

www.barbizmag.com

2017: It’s already

LIT!

The Weird, Wild & Wonderful World of Culinary Cocktails

How To: Choose the right Merchant Service Provider, Upgrade your Refrigeration System and Buy a Projector for your Bar


As demonstrated at NAFEM by Tobin Ellis, founder and CEO of BarMagic.

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

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

Tobin Ellis

Exclusively from Perlick Learn more at perlick.com/cocktailstation WATCH the Video!


BAR BUSINESS

On Tap January 2017

Cover Photo: Chris Capici, Bottom Left: Shutterstock/Wasant

CONTENTS

HOW TO 15

19

GETTING serviceD

Chill, bro!

Choosing a Merchant Services Provider for your business seems like a tedious and daunting task to many. But once you see how the smallest details of each can affect your bottom line, you’ll be glad you learned. www.barbizmag.com

The back bar. It’s easy to forget about it since you’re not often looking at it. But with the latest innovations in refirgeration you may actually need to re-examine what’s going on back there.

January 2017 Bar Business Magazine

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On Tap

BAR BUSINESS

CONTENTS

22 Features 22 is it just us or is there a draft in here? Like putting a man on the moon, getting a great craft cocktail from a draft was once a mere pipedream. But now, in the no-longer-distantfuture of 2017 (!), we can rebuild them; we have the technology!

Departments 4 Bar room drawl 6 Booze News Pernod Ricard grabs a stake in West Virginia’s Smooth Ambler, wine app Vivino announces its ‘Best in Show,’ and data from Nielsen’s On-Premise Consumer Survey determines which drinks are up and which are down.

8 liquid Assets

12 Tuning Up Whether you’re looking to display the Super Bowl in a massive IMAXstyle size or just the season premiere of Game of Thrones, a projetor for your establishment can be a great investment, even if you already have a flat screen or two. We break down the decision-making process for you.

27 Inventory

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

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Bar Business Magazine January 2017 www.barbizmag.com

Bottom Left: Shutterstock/Tadeas Skuhra

Why settle for a simple vodka soda when you could have a vodka and tuna ceviche or Kobe beef fat. Wait...what? Learn about this new mash-up known as culinary cocktails.


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Bar Room Drawl

By ChrisTOPHER TARANTINO Editor-in-Chief

Beginnings, Middles & Endings... Just Not in That Order

"When one door closes, another door opens. Or you can just open the closed door...that's how doors work." -Unknown

We don't really buy into this whole bogus "New year, new you!" nonsense. If we're honest, we're all probably going to stay the same jerks, saints or somewhere-betweens we all were the prior year. It's a naively sweet notion, yet highly doubtful that the simple turning of a calendar page will do much to alter basic human nature. Sorry, folks. Your 2017 diet which is only a few weeks old may already be over, and odds are, you're only going to get two to three good months on that annual membership to the gym—or as a confused Homer Simpson once pondered upon passing one, "Gime? What's a gime?" And don't even get us started on "Drynuary" which we cannot get behind for so many reasons, least of all the alcohol. The thing is, people don't really change. But you know what does? Magazines. After many new years—nine to be exact—and zero new us-es, we're finally ready to bandwagon jump on that trite expression ourselves, and show you the new us! And we're not just 4

Bar Business Magazine January 2017

talking a simple facelift here, no this is a head-to-toe, full-body transformation. But before you get too nervous though, we mean less in a Caitlyn Jenner, whole-new-person-you-barelyrecognize-sorta way and more in a Duane "The Rock" Johnson, goingfrom-strong-to-stronger-and-big-tofriggin'-massive-sorta way. You could say that Bar Business Magazine is getting all 'juiced' up, although we'd never admit to using anything to enhance our performance, except maybe some whiskey. We're really excited to show ourselves to you in all of our new fabulousness; to 'come out of the cabinet,' as it were, and we welcome any and all feedback from you, our loyal readers...so long as it's all glowingly positive. So, consider this your last looks on your old pal BBM 1.0 and get ready to meet your new BFF BBM 2.0 in a few short weeks. It seems only fitting that this is happening now, when a true sea change is currently taking place in our (already) great country. Come February, nothing else in this world will likely be the same, so why should our magazine? (Although we like to think that our changes will be exciting and fun for people, as opposed to, you know, striking fear deep in their hearts.) Don't worry though, we still have plenty of exciting stuff lined up for you this month, and are genuinely excited to start off the calendar year. And look on the bright side, drinking will become an even bigger national pastime now, making our little magazine here even more valuable.

BAR BUSINEss MAGAZINE

January 2017 Vol. 10, 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 Arthur J. McGinnis, Jr. Publisher Art Sutley 212-620-7247 asutley@sbpub.com editorial

Editor-in-Chief Christopher Tarantino 212-620-7223 ctarantino@sbpub.com art

Creative Director Wendy Williams wwilliams@sbpub.com Art Director Nicole Cassano ncassano@sbpub.com Graphic Designer Aleza Leinwand aleinwand@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 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 contact Art Sutley at the above phone number.

www.barbizmag.com


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Booze News

N

Pernod Ricard Invests In West Virginia-Based Smooth Ambler

BV Investments Inc. and an affiliate of New Yorkbased Pernod Ricard USA, recently announced an agreement to take a majority stake in Smooth Ambler Spirits, the award-winning West Virginia distiller and producer of Smooth Ambler Contradiction Bourbon and other high-end spirits. The brand uses natural resources and regional ingredients to produce gins, vodkas, rums and whiskeys, including the Old Scout Single Barrel Bourbon, which was recently recognized as the “Best Single Barrel Bourbon in the World” at Whisky Magazine’s 2016 Whiskies Awards. “We are very impressed by Smooth Ambler’s successful track record, and we are excited to partner with that team as they continue to produce high quality American Whiskeys.” said Jeff Agdern, President of NBVI. Smooth Ambler plans to increase production capacity and further expand its local team in West Virginia, according to John Little, Smooth Ambler’s Co-Founder and Head Distiller. “Smooth Ambler is committed to making great spirits, using the best American ingredients,” Little said. “This investment from NBVI will enable us to introduce our premium

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craft spirits to many more consumers.” Under the terms of the transaction, John Little will assume the role of CEO, and continue to operate the company with John Foster remaining as Director of Sales and Marketing. Located in West Virginia's Greenbrier Valley, Smooth Ambler produces spirits with state-of-the-art distillery equipment in conjunction with the natural resources of the region: high-valley mountain air, crisp, clean water and ideal temperature variations. Complementing its line of Appalachian Spirits is the Artisan Merchant Bottled products, spirits not of their making, but of their liking, that might not otherwise be brought to market. In homage to the centuries-old Scotch & Irish practice of bottling, Smooth Ambler cultivates and faithfully and honestly bottles them with the "Spirit of W V.” Alexandre Ricard, Chairman and CEO of Pernod Ricard said, “This investment illustrates perfectly our strategy of partnering with rising entrepreneurs sharing the same passion for authentic, high-quality brands. It represents a strong opportunity to enter the fastgrowing, high-end bourbon market extending our portfolio of genuine brands in our number one market.”

Bar Business Magazine January 2017 www.barbizmag.com


Beer, Wine & Other Spiritual 2016 Stats

I

n the latest On-Premise Consumer Survey (OPCS) from Nielsen CGA on December 6, imported beer currently outperforms total beer in both volume and dollar sales, setting the pace in beer. Beyond providing a snapshot into monthly statistics, the report also takes a deeper dive into the growth of imported beers, showing the growth opportunities that do exist, even in a beer category showing consistent decline. Spirits remains the top-performing mega category over the last fiftytwo weeks, with volumes up 1.8% over this period and dollar sales up 3.4%, meaning the price/mix increased 1.6% (up 1.1% from September 10) as consumers continue to trade-up to more premium products. While both beer (vol: -3.1%, sales: -1.5%) and wine (vol: -1.3%, sales: -0.5%) continued to underperform over the same period. The ongoing sales challenge faced by in the beer sector has not been uniformly observed across the entire category. For imported beer, the fastest-growing beer subsegment, volume is up 3.8%, outperforming total beer by an impressive 6.9% pp. Import dollar sales have also outperformed total beer by the same 5.4% margin on the year. So why is imported beer faring so much better than the mega-category as a whole? Some of this growth is a result of a steady advance in distribution (+1.8%). Imported beer is now stocked in 94% of beer accounts – to put that into perspective, the

V

Taking Wine Online

ivino, the world’s most downloaded wine app and largest assembled online community of wine drinkers recently announced their Vivino 2017 Wine Style Award winners. The third annual awards recognize the best and most beloved wines from around the globe, and are the only industry awards that are determined by millions of wine drinkers across all levels of expertise. This translates to millions of wine ratings and reviews, allowing Vivino to gain valuable insight on key trends in consumer consumption. The Vivino 2017 Wine Style Awards name the top 10 highest-ranked wines across 147 wine-style categories, from Argentinian Malbec to Bordeaux Red to Californian Chardonnay, and everything in between. Less than onepercent of all wineries listed on Vivino receive this ranking. To be eligible, a wine from each wine-style category must have at least fifty ratings submitted through the Vivino community of over 21 million users over the past consecutive twelve months, from which we’ve selected the ten best-rated wines. This year's winning wines were determined by Vivino’s community of 21 million users and the countless wine ratings

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next highest footprint belongs to craft at 87%. More imported beer is being consumed per outlet too. Sales velocity is up 1.9% over the last year, meaning the average outlet that stocks imported beer is shifting an extra 6 cases a year. Mexican beers are another driving force behind this growth – indeed, they constitute all of the 5 fastest-growing imports. This alone has added an extra 2.7MM cases to 52-week volume sales, worth an additional $300MM. “While spirits remain undoubtedly the strongest performing mega category on-premise, Nielsen data for imported beer shows that growth opportunities do exist even in a beer category showing consistent decline,” according to Scott Elliott, SVP at Nielsen. “With cues around authenticity, provenance and heritage, sessionability and strong branding, imported beer appeals to drinkers generally with 41% of domestic premium drinkers and 51% of craft drinkers choosing to drink imported at some point in their on-premise visits. Mr. Elliott did have tips for improving sales, “Now that the craft trajectory is slowing, a sweet spot exists between sessionability and premium price point.  However, consumers need help in navigating the increasingly abundant choice in this market. Server recommendations, enhanced visibility and effective menu offerings are proven to work well in this space.”

they've submitted over the past year. Visitors to the site can explore the 2017 Wine Style Award winners, check out varietals they are curious about and explore their favorite styles with informative insights and introductions provided for each wine by Karen MacNeil, author of The Wine Bible. “Vivino’s 2017 Wine Style Awards are one of our proudest achievements and we congratulate all of this year’s winners for their contributions to the wine industry,” said CEO Heini Zachariassen. “The Wine Style Awards are the only industry awards determined from the opinions of an entire community of wine drinkers. It is also the largest industry awards with nearly 1,500 winning wines across 147 categories. This is a feat that cannot be achieved by any one individual expert, but by millions of wine fans combined," Zachariassen added.  The full list of rankings is at vivino.com. Follow the conversation at #VivinoWSAwards. January 2017 Bar Business Magazine

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Liquid Assets

A Meal In A Glass Bring some back-of-house magic up to the front with the latest culinary cocktails.

All Photos: Chris Capaci

By Rachael Robbins

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Bar Business Magazine January 2017 www.barbizmag.com


Mixologists can be a...curious bunch. Creative types usually tend to be. But it takes a true free thinker to add a mini high-end meal to a cocktail. 2017 may just go down as the year it became alright to actually drink your dinner.

H

ow many times have we lived the lie that that limp piece of celery in our Bloody Mary counts as “a meal”? Then, boom, the obscenely megagarnished Bloody Mary hits the bar scene and we lose the lie. At first we were all impressed with these Jenga-esque cocktail creations. But as reality set in—for those of us past the age of drinking out of red Solo cups— a tower of fried food teetering on top of our drinks quickly lost its appeal. When I’m out in my most fabulous of brunch attire, the last thing I want to have to do is fight my way past that sticky chicken wing, through the greasy extra large onion ring, only to slam up against a cold, hockey puck slider blocking my vodka like the most sadistic of fairy tale gatekeeper trolls. We are all old enough to know that we deserve better! And just when it seemed like there would never be a more sophisticated way to get food with your booze, boom, the “culinary cocktail” rises from the ashes like a Phoenix! The fast food–frenzied Bloody Mary now looks like primordial ooze in the evolution of man, with the new culinary cocktail as the highly intelligent, still-undesigned, prototypical artificially intelligent bot of the future. We’ve all seen how happy a simple olive can make most bar patrons, let alone a bleu cheese–stuffed olive! A favorite after-dinner cocktail is the coffee/booze hybrid, Expresso Martini, and bacon has been shoved into a drink in every possible way. So can you imagine the glee a cocktail accompanied with a bespoke bite would evoke?! It’s a multi-tiered win for your establishment. The new novelty will entice customers to try an unfamiliar spirit or higher-priced cocktail than they ordinarily would have. They’ll also be getting a “free” sample of your establishment’s food menu, likely leading to more food orders. And it’s still new enough to create a unique and memorable experience that will produce repeat customers. But where to start? When adding complex flavor bites to a cocktail, the best spirit to use is vodka. It’s a relatively neutral alcohol that won’t fight its tasty partner. And it’s important to choose a vodka that truly complements the experience you’re about to present. Take relative newcomer, VDK A 6100. Bottled and distilled in the least polluted country in the world (New Zealand, F YI) with local spring water and whey from free-range dairy cows, it makes for an incredibly smooth product. It is gluten, dairy, lactose and sugar free, and uses a three-tiered distillation process that removes unwanted ingredients while allowing its flavor to remain, eliminating the need for preservatives. My first experience with the brand was at an event with

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Devil In The Details is a unique combo of spicy, homemade Green Bloody Mary Mix, topped with a friend oyster and a deviled egg. dedicated “Oyster Girls” who would dress your oyster for you, and then give you a shot of VDKA 6100 right out of the shell. This is a brilliant way to get people to taste the vodka on its own. I spoke with John Castiglione, the National Sales Rep, who also created the oyster shooter program, about how it has benefitted his brand. “It worked so well because people want something different. Consumers want to be delivered an experience. For us, it was luxury pairing and promotion. As a premium vodka, we not only need to differentiate ourselves from the rest of the pack, but also have a way to promote our growing brand in high-end accounts. I quickly realized that it’s a massive challenge to get people to try a vodka on its own, and this provided a painless avenue for them to do just that,” Castiglione points out. But most importantly, there is proof in the pudding—or oysters in this case. “It increased our sales and our accounts sold dramatically.” Wholesale oysters are usually less then a dollar, a small price to pay to sell a customer on a premium brand. V DK A 6100’s creamy texture allows it to fold seamlessly into other accompanying ingredients, making it a great choice for culinary cocktails. To help move those intimidating top-shelf luxury brands that look pretty on the shelf but can be a challenge to sell, try to make drinking them an experience! I stumbled onto one of my favorite high-end luxury January 2017 Bar Business Magazine

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Liquid Assets

When adding complex flavor bites to a cocktail, the best spirit to use is vodka. It’s a relatively neutral alcohol that won’t fight its tasty partner. And it’s important to choose a vodka that truly complements the experience you’re about to present. vodkas, Grey Goose V X in just that way. I was served an icy shot of it atop a seafood tower, and immediately became its biggest cheerleader. Grey Goose V X is bottled in France and made from spring water and soft winter wheat. But here’s the kicker: it’s combined with a cognac that’s been aged for two years, giving it incomparable body and flavor. The bottle is gorgeous, which can be intimidating, but the average cost for a customer is $18, only a few more dollars then a regular craft cocktail. Best savored on the rocks because of its heavy body, its got the heft of dark spirits making V X will appeal to fans of both vodka and cognac. What better to pair with some icy vodka than caviar? American caviar is typically more affordable and more palatable than its Russian comrade, so try pairing Grey Goose VX with a delicious bite of Paddlefish Caviar, and voilà, you’ve created a customer for life! My main inspiration and first introduction to the burgeoning art of culinary cocktails was at famed downtown NYC haunt, Sushi Samba. They offer an entire menu of culinary cocktails created by the mixologist many consider to be the father of this movement, Rich Woods. His seamless pairing of savory foods with sweet 10

cocktails was mind-blowing and extremely inspiring. In an interview with Paste Magazine, when asked what his inspiration was, Woods replied, “Wanting to engage guests in the Sushi Samba experience, I was looking for ways to show interaction between the bar and kitchen. Though for me, the culinary approach to drinks is nothing new, it’s how I’ve always approached a new creation.” I was particularly intrigued by his ceviche cocktail that pairs one of the restaurant’s signature ceviches with a passionfruit cocktail. It is savory and sweet perfection. But don’t let all the fancy ingredients scare you off, this can be applied to any type of establishment, from a bar food joint to a fine dining restaurant. You don’t necessarily need seafood or caviar to achieve the same results. After years of cleaning up tiny, gnawed-on chicken bones, I swore that when I had a place of my own, that I would never serve buffalo wings. But the practical side of me knew that they’re always a crowd favorite. So instead, I created the Pigs On The Wing, a cocktail that was the equivalent of a deconstructed buffalo wing (see sidebar for recipe). It has all the taste of a juicy wing, with none of

Bar Business Magazine January 2017 www.barbizmag.com


the mess. I paired it with a skewer of buffalo pork belly chunks and hand-stuffed bleu cheese olives. I wanted to use a flavored vodka to give it a real wallop, but flavored vodkas can be taste very artificial. When crafting a beautiful culinary cocktail with fresh accompaniments, the best vodka options are most often all-natural. You wouldn’t add a bunch of preservatives to your food, so why add them to your drink? One of the best all-natural vodka options out there is Tru Vodka from Greenbar Distillery. It comes in a variety of flavors, but “The Garden” is my personal favorite. Imagine one spirit that brings all the spices you would ever need in a recipe. This has got it all, including celery, dill, fennel, coriander, mint, thyme, pink peppercorn and cumin. Crafted from wheat in Los Angeles, Greenbar boasts that it is L A’s first distillery since prohibition. They have the largest portfolio of organic spirits and source all ingredients from local California farmers. Using a flavored vodka will add all the necessary seasoning, without the overpowering taste of a spirit. You want to add spice to a drink without giving it an overly alcoholic taste but still get the 80 proof kick. Forget gin, tequila, scotch or bourbon. Vodka is always going to be your best choice. So you can start by thanking the forefathers of the culinary cocktail revolution of today: your olives, your maraschino cherries, and your celery stalks. After all, without the alcohol a culinary cocktail is just a plain old amuse-bouche…and who’s going to pay $16 for that?? Rachael Robbins owns Chickologist, a cocktail consulting company. Her main objective is to infiltrate “the boy’s club of mixology” and show the world that hot ladies can mix a mean drink too. She’s tended bar in and around the NYC scene for many years, from nightclubs to chic lounges to strip clubs and everything in between. She eventually opened The Draper, her own speakeasy in Jersey City, NJ, and began creating innovative cocktails which caught the attention of some of the top experts in the hospitality industry. Find her online at chickologist.com or on Instagram at @chickologist or photographer Chris Capaci at @capacityimages.

Culinary Cocktail Recipes Pigs On The Wing 2 oz VDKA 6100 1 oz celery juice ½ oz olive juice ½ oz Franks Buffalo Sauce Preparation: Shaken and served straight up in a martini glass. Garnish with Buffalo Pork Belly Cubes and hand-stuffed bleu cheese olives.

H/X Wine & Cheese 2 oz VDKA 6100 2 oz ice wine Preparation: Vigorously shake until it creates a thin layer of ice chips Garnish with a cheese flight including quince paste, baby walnut, & candied grape

Hearts Afire 1 ½ oz VDKA 6100 1½ oz Funkin Pro Passionfruit juice ½ oz Ancho Reyes ½ oz Giffard BANANE DU BRÉSIL Banana Liqueur 2 drops Bitter Truh Orange Blossom Water ¼ oz raw simple syrup Preparation: Combine and shake all ingredients. Strain over ice into a highball glass. Garnish with a passionfruit shell filled with creme brûlée.

Devil In The Details 2 oz Tru Garden Vodka Fill a Collins glass with Green Bloody Mary Mix (Recipe below) Rim a Collins glass with green salt (Kosher salt blended with dried dill & parsley). Garnish with a deviled egg topped with a fried oyster.

Green Bloody Mary Mix recipe 2½ lbs tomatillos, peeled and seeded 2½ garlic cloves, peeled 1½ English cucumbers, peeled and rough chopped 1½ jalapeños, trimmed and seeded 1 bunch of cilantro leaves ½ yellow onion, peeled and rough chopped ½ green bell pepper, trimmed, seeded, and rough chopped 1 cup filtered water 1 cup fresh lime juice Kosher salt to taste

Pigs On The Wing is the equivalent of a deconstructed buffalo wing. It has all the taste of a juicy wing, with none of the mess. www.barbizmag.com

Preparation: Combine all ingredients except lime juice and salt in a blender and process until smooth. Strain mixture through a metal strainer to remove pulp and any lingering seeds; add lime juice and salt to taste. Makes approximately 12-15 drinks.

January 2017 Bar Business Magazine

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Tuning Up

Projecting

your future

in entertainment

Choosing, installing and maintaining your perfect A/V setup. ntertainment is one of the major draws in American bar culture. But these days, it’s not just about sports - movies, TV, award shows, debates, trivia, karaoke and video games are just some of the things you also might want to project to keep customers in their seats running up bigger tabs. Projectors can be a great way to make your bar feel exciting and alive with entertainment, but many owners and managers might not know the first thing about finding the right projector and accessories, and feel vulnerable to getting upsold on a pricier system than they need. So here’s a guide to make sure you not only get the right projector, but one that’s properly installed and cost-effective to your establishment.

about replacement bulbs or maintenance, but screens over 100 inches can run upwards of $40k, and are just as liable to break. Simply put, projectors are usually more cost effective when it comes to larger images. If you’re a sports bar, and want to show multiple games at once, a bank of several screens is probably your best bet. Even if you already have a bunch of flat screens, you may want to have a projector on the side so fans can watch the “Big Game”. The main benefit to a projector, besides lower cost, is it is versatile and generally more suitable for larger viewing crowds and rooms. If you change your mind and want a smaller or bigger image, you don’t need to buy a new screen, you just need to adjust its distance from the surface you’re projecting onto.

Projectors Vs. Flat Screens

Resolution Vs. Budget

The first question to ask: Do I need a projector, or will a flat screen TV suffice? There are certain benefits to going the flat screen route, namely that you don’t need to worry about the light level in a room—which you must be conscious of with a projector. You don’t need to worry

What are you willing to spend on a projector, cables and installation? This is ultimately up to you depending on your needs and trying to meet realistic expectations. Projectors with HD resolution(1920 x 1080) create the best image and the greatest connection flexibility. But

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Bar Business Magazine January 2017 www.barbizmag.com

Shutterstock/Tadeas Skuhra

E

By Heather Florence Marple


most owners don’t necessarily need an HD home theater projector for a business. The high-contrast ratios and advanced image processing important in a home theater aren’t as important at a sports bar. Projectors with XGA (1024 x 768) or Wide XGA (1280 x 800) resolution are likely fine for most owners’ needs. Once you have a make/model in mind, we recommend checking reviews on at least one independent, verified electronics site, like CNet or Consumer Reports. But here are a few units we recommend under $5,000 to get you started. Epson PowerLite 1980WU Wide UXGA 1920 x 1200 / 4400 lumens / Retail ~$1,500 Casio XJ-A257 Wide XGA 1280 x 800 / 3000 lumens / Retail ~$1,500 Sony VPL-HW45ES HD 1920 x 1080 / 1800 lumens / Retail ~$2,000 JVC DLA-RS400U UHD 3840 x 2160 / 1700 lumens / Retail ~$4,000

What The Heck Are Lumens? Another key element to understand is lumens, which is a measure of light emitted. The rule of thumb is, the higher the lumen count, the higher the dollar count. But having a ton of lumens isn’t necessary to have a good, properly contrasted image. The darker the room, the fewer lumens you’ll need for illumination. So don’t go overboard on the lumen count if you don’t need to. Here’s a rough guide of diagonal screen size to lumens: Screen Size  Suggested Brightness 60 - 80 inches  2,000 - 3,500 lumens 80 - 120 inches  3,500 - 4,000 lumens 120 inches & up  4,000 lumens & up It should go without saying to always save your receipt with a purchase of this size. If you get the unit back, turn it on and find out you’ve misjudged your count, then simply return it...before you install.

Buyer Beware: Audio-Visual Cables Electronics chains will try to upsell you expensive accessories. It’s just what they do. They sound fancy and always offer some sort of glitzy gimmick, but don’t fall for it: simple, cheap cables are 100% fine and wholly equal to the shiny name-brands at three to four times the generic price, and ultimately, no one will see or care. The cable type you’ll need depends on what types of input you’re connecting (i.e. cable box, AppleTV, Blu-Ray or DVD, etc.) but will most likely be HDMI. For audio, it depends on what your bar’s stereo situation is, but you will feed audio cables from one of the above playback devices directly into the input for your speaker system. You do not need to run the sound through the projector, unless you have your own reason for doing so.

Where Do I Point This Thing? This may sound obvious, but figure out where you’re going to actually be doing the projecting before you buy www.barbizmag.com

anything. Projector screens are unnecessary if you any have bare drywall surfaces. The simplest, most effective screen is a white wall, which you could prime with a coat or two of Projector Screen Paint, ($50–$200). If you have, say, exposed brick, you’ll need to figure out a solve. You could buy a retractable screen if you want to get real fancy, but even a piece of light fabric can do the trick if you hang it tight for a clean presentation.

Installation: Go Pro or No? Perhaps the most annoying part of the process is still ahead of you: installation. Most projectors are ceilingmounted or above six feet to minimize obstructions. You’ll want to keep the projector near cool circulating air and out of direct sunlight. The more lumens it’s got, the hotter it’ll get, and the more sensitive to temperature you’ll need to be. Too much heat can cause the beamer to overheat. Your best bet is to have an A / V professional install a proper housing for it, and help to run cables in the most efficient way. If you invest in that help upfront once, it’ll definitely pay off in the long run, helping to avoid shaky images, overheating and customer complaints. Or just extreme frustration.

Calibration & Maintenance Once it’s installed, you’re going to want to make sure the image is properly calibrated so you get the best picture possible minus weird color shifts—like skin tones looking off. If you get a professional installer, make sure they help with calibration too and let them know if it looks off to you, or some of your staff’s’ eyes. If you’re going the DIY route, there’s plenty of online tutorials on calibration using the color bars and the instruction manual. Basically, make sure the colors are balanced and the contrast and brightness are set to make a clear, strong image. Other than that, check that your projector is using the best resolution and proper aspect ratio and frame rate, which will also be covered in that manual. If you take care of your projector—which includes keeping your air filters and ventilation holes clean by spraying them with condensed air—it should last you a very long time, perhaps even decades. (Pro tip: If your bar allows smoking, that may break your warranty so be aware of that.) You’ll likely need to replace the bulb after several thousand hours, so factor that into future costs associated with the equipment. However, if you don’t want to worry about replacements down the road, perhaps consider an LED projector, which tend to have very long bulb life, although much dimmer bulbs. In theory, you shouldn’t need to replace projectors very often. If the image quality works for your crowd, you needn’t worry about constantly trying to keep up with new technology and “cutting-edge features” which come out every day, because it won’t be noticed by the vast majority of patrons. If the playback stays smooth, and the image looks clean, then that’s all that really matters. Then again, that could be just a projection on our part. January 2017 Bar Business Magazine

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“IF HEAVEN WERE A COCKTAIL PARTY THE CLOSEST MOST OF US WILL EVER GET IS THE MANHATTAN COCKTAIL CLASSIC.” - NBC NEW YORK


How To:

rchant e M a e s o o Ch Services Provider

merchant Service... With a smile? By Heather Florence Marple

Shutterstock/wavebreakmedia

The right merchant services company can provide you with a way of doing business that keeps everyone happy.

S

o, you’re putting together a new business plan or you’ve hit the ground running with a brand new space. You’ve got the edifice of the business and now you need the infrastructure to properly set up business. Somewhere along the way, you’re going to need to sign up for a merchant services provider, and many new owners don’t always take the time to dig deeper into this important area and truly shop around, as the assumption is that they’re all more or less the same. But when you’re processing up to hundreds or thousands of transactions each day, what can seem like miniscule and minor differences can pile up to

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solid gains or nagging pains. It all boils down to how you seriously you take this decision—and we recommend very. 
Of course, the bulk of merchant services covers processing credit and debit card sales. But—depending on your business model—could include other aspects, such as loyalty programs, gift cards, POS systems and merchant cash advances. Whoever is handling the bookkeeping of your business should probably also take some time to help you shop around or have some input on this choice as well to make their job easier down the road as well. The MSP you choose will affect your daily revenue and overall profit, so it’s January 2017 Bar Business Magazine

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How To:

The MSP you choose will affect your daily revenue and overall profit, so it’s worth taking time to thoroughly consider the decision. worth taking the time to thoroughly consider the decision. There are many types of providers out there, but we strongly urge you to work with a company who specializes in bar and restaurants, as they'll have the most relevant features for you—especially in the POS department. Here are some key questions to ask along the way.

Which Credit Cards Should I Accept? What’s the bottom line? If you do $150,000 in sales per month, a single percentage point can now mean a difference of $15,000 to you. Credit card companies (Mastercard, VISA, Discover, AmEx, etc.) all have their own fixed rates, so take the time to explore those. They're always nonnegotiable, and can change over time. So, it’s up to you as owner to decide which to honor. Many people choose not to accept American Express because of especially high fees.

DO I WANT Interchange-Plus Or Tiered Pricing? So, depending on which cards you decide to accept, you will 16

be charged directly by that company for their particular rate. The MSP will then also levy their charge to you, in one of two ways: interchange-plus or tiered pricing. Interchange-plus is the most transparent model to follow what you’re being charged. “Interchange” refers to the cost that networks like Visa or Mastercard charge for processing transactions, and the “plus” is the commission the merchant service takes. For example, Bar Merchant Services, a bar-specific MSP, has very clear cut pricing. It takes a .30% commission and $0.10 for every transaction. Tiered pricing (a.k.a. bucket, standard, qualified or packaged-rate pricing) gets a bit complex, as there’s several tiers of rates depending on what type of card is being processed. The “Qualified Tier,” for example, applies to cards with bonus programs or frequent flier miles, and has a lower rate than cards without. Tiered pricing can get complicated real quick, so we’d recommend going with interchange-plus, unless you have a compelling reason not to or someone who knows your business well recommends it, as it’s far easier to track costs and make

Bar Business Magazine January 2017 www.barbizmag.com


sense of how much is being deducting from your bottom line. Some other newer players have also emerged recently, such as Banco Payment, who have come up withir own novel system offering bars a workaround so that the business itself incurs does not incur the traditional per-transaction fee.

inconvenient it is for your business. Therefore be sure you ask upfront how long each firm’s holding/ processing period is.

Are These Companies Secure? PCI Compliance is the card industry’s set of security guidelines, but it’s not

federally mandated. So, merchant account providers are not legally required to follow these standards set forth by the credit card industry, so always find out what a company’s policy is (First question: Are you PCI compliant?), and what, if any, security issues they’ve had in the past.

contracts: are they Flexible? The younger the business, the shorter the contract you’ll want. Unless, for example, you’ve worked with some company before whom you know and trust. It’s also worth learning upfront about any type of cancellation or early termination fees. If there are, they're usually pretty nominal, a couple hundred bucks perhaps, but still, it's good info to know upfront.

are there setup fees and when you'll be paid out? Many companies are just happy to get you under a contract and won’t request any setup fees. Others will try to quietly work them in, in the hopes that you don’t notice. Payment Depot, for example, is one MSP that charges zero start-up. For processing, every MSP takes at least some time to crunch the numbers for payout. Obviously, the faster, the better. The longer your money sits out of reach, the more

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January 2017 Bar Business Magazine

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How To: do they facilitate Loyalty Programs or POS Systems? If you traffic in a high-volume of loyalty programs, memberships, gift cards or anything of this nature, then be sure to pay extra attention to this area, as you definitely do not want your staff getting bogged down in problems

around these issues. Sure, theoretically could manage membership or loyalty programs yourself, but this is a classic case of saving yourself loads of needless headaches and extra work by outsourcing it to a pro. Likewise, if you want to bundle a POS system with merchant services, which many people

Get in the mix.

do, make sure they specialize in bars.

what is their Customer Service Reputation? Do they offer 24/7 phone support? When you experience technical issues you’re going to want to resolve them as soon as humanly possible, whether that’s late at night, on the weekend, or in the middle of the holiday rush. So, if your system goes down and you can’t reach anyone, imagine the sales you could lose. At least make sure they respond quickly to emails with issues, questions or problems in a timely

Does the company respond to emails with questions, issues or problems in a timely manner? If not, find someone who does. manner. If not, find someone who will. Read up online, check out reviews, speak with friends and other bar or restaurant owners and anyone else who may be able to help. Do your MSP research now, so these seemingly minute details don’t get in the way of providing great service to people as a merchant yourself, that people keep visiting.

In print, in person and online. The premier how-to resource.

BAR BUSINESS www.barbizmag.com

18

Originally from Pensacola, Florida, Heather Florence Marple earned BAs in English and International Relations from FSU. Now based in the Windy City, she writes about cocktail culture, food, travel, literature and international law.You can find her behind the stick, down at her local (shoutout to Bucktown!) or at home rearranging her crystals or soaking in her antique clawfoot bathtub with a glass of P. Grigio. Despite the fact that the she’s still climbing out of debt to enter this mad, mad world, she is definitely not jaded…yet. Follow her on Twitter at @heatheriscold.

Bar Business Magazine January 2017 www.barbizmag.com

BB_House Ad_ Island_UPDATED.indd 1

7/18/16 11:54 AM


How To:

ur Upgrade Yo Refrigeration

The Big Is Not A Chill Little Thing By Elyse Glickman

When business starts heating Up, these New Advances in Refrigeration will help you keep your cool.

Shutterstock/Wasant

C

ommercial-grade appliances are necessary for the survival of any bar. But can appliances, like refrigerators actually be exciting? Well, manufacturers, like Beverage Air, Continental, Turbo Air, Norlake, Perlick and Glastender hope so. Their websites’ commercial refrigeration sections highlight features like updated NSF certification and improved energy efficiency. Important, very! But exciting? Hmmm. Brands can tout new models with “separate temperature zones” and "long-lasting LED lighting" but can it really bring the sexy back to the back bar fridge? Let's see. Justin Frost, Category Manager at KegWorks in Buffalo, NY, points to the ever-popular stainless steel look but has some caveats. “For years, the plain-back front fridges were what most

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bars had installed, or for those that wanted an old-timey look, wood-paneled fronts,” he says. “However, from a design standpoint, the modern look of stainless steel is on-trend and for high-volume, black vinyl front are always easier to clean.” On the other hand, profit is also exciting, and more likely when a patron's favorite drink comes to them at the perfect temperature. Additionally, cutting down on losses due to poor refrigeration or dispensing a a warm product is also critical to your bottom line. Batched craft cocktails are making their way into high-volume settings (see story, page 22) Frost points out, "So bars that previously never considered a back bar dispenser are now looking into it,” Frost observes. “The trend of serving wine or pre-batched tap cocktails has still not hit its peak. For January 2017 Bar Business Magazine

19


How To: those systems, all parts need stainless steel contacts. Beer 'kegerators' generally have chrome-plated brass contacts, so the acidity of wines and other beverages can chew away at that material, resulting in a degraded product.” Frost, along with Prima Supply's Josh Ruud offered up these tips for you.

1.) Shop Trusted brands Ruud and Frost both suggest zeroing in on manufacturers you know you can trust. “Some brands focus on producing the highest quality units, while other brands aim to provide uncompromised value at the best possible price,” Ruud says.

2.) DO Sweat The Small Stuff Frost advises buyers to look beyond the surface to learn more about items’ country of origin, capacity, potential to add taps, drain options, keg size storage, and everything that comes with the cooler itself. (Note: most units advertised as "kegerators" only come with the fridge, tower and manifold, lacking lines, couplers, CO2 tanks and regulators).

3.) always Check The Warranty “The commercial refrigeration segment has some of the most extensive warranties in the restaurant equipment industry, with some brands offering up to three years on parts/labor, and large networks of certified technicians to get your unit back up and running in the case of any mishaps,” Ruud said. Or, according to Frost, “You want to make sure that you can get the product serviced in your area when you go with a brand like Beverage Air, who have an excellent repair and installer network. You may pay less upfront with a discount label, but you'll pay more in the long run if the company doesn’t have anyone in your area able to service your unit.”

4.) Choose Your Size...wisely This is important when finding a model that fits your space. Ruud suggests starting by measuring the space behind the bar so you have exterior dimensions nailed down. Also, pay attention to the interior dimensions and consider how much storage your back bar will need. “Some units will have the same exterior dimensions but differ in the available interior cubic feet,” he said. “Consider your regular stock purchases, and how many customers you serve on a daily basis and choose a unit that accommodates your business's needs.”

Here are some newer, cooler offerings we found: Beverage Air's DD50 kegerator has a two ½-keg capacity and is forced-air cooled with continuous air flow to dispense beer at its coldest. This model can be adapted with different towers or use smaller kegs to jump in on that craft movement. Beverage Air’s Back Bar Glass Door Refrigerator, otherwise known as the “Cadillac of Refrigeration,” provides highvolume bars ample storage for cans, bottles or kegs in a large galvanized steel interior of 39 cubic feet with removable shelves for organization. A balanced refrigeration system chills drinks quickly and quietly, while foamed-in-place polyurethane insulation helps maximize operating efficiency. With the ozonefriendly R134a refrigerant, it’s also a solidly environmental system, and its glass doors make it easy for customers to see your selection and managers to keep an eye on stock. Glastender introduced a number of models with wine drawers for self-contained back bars with upright storage throughout for access to up to 60 750ml bottles per section, for a more diversified wine selection. Any door opening can convert to a wine drawer, making implementation a breeze. Or take Norlake's sleek AvantEDGE line, some of which feature a self-contained forced-air R-134a capillary tube system with a temp range from 34–38°F. Perlick’s two new next-gen contenders, the Dual Zone Back Bar DZS36 unit, allows for dual temp zones, making it a perfect unit for storing and dispensing a variety of wines or beers, and its digitally-controlled 40–65°F range allows bartenders to choose different temperatures for different product. Next is the Self-Contained Sliding-Door Pass-Thru Back Bar Refrigerator, which combines the benefits of their sliding door and pass-thru units, offering easy access for stocking and retrieving product from both sides. So what to choose? Well, we can’t answer everything for you. Ultimately, that’s up to you and whatever fits your bar’s needs. But with all of this info, you can probably just chill.

5.) pinpoint Your Condenser The condensing unit is the part of the refrigerator that does most of the heavy lifting of keeping your stock cold. “Reachins come in two flavors: top or bottom–mount,” Ruud says. “Bottom-mount units are often chosen for ease of cleaning and maintenance with better accessibility to stock, and lower strain on the unit in hotter conditions. On the other hand, top-mount configurations are popular because they don’t trap as much dust and debris, and don’t blow hot air into the cabinet whenever the doors are opened.” 20

Beverage Air's DD50 Kegerator

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2017: FANTASY

DRAFT

By Jeremy LeBlanc 22

Bar Business Magazine January 2017 www.barbizmag.com


The Inside Scoop on the leaders of the draft cocktail movement

I

n the past few years, draft cocktails have become one of the hottest trends in the hospitality industry, and have proven to hold value in quality and consistency from highvolume nightclubs and music festivals to the most serious and craftiest of cocktail bars. Although the trend has been kicking around for a number of years now, the original idea has been passed around, improved and tweaked, pushing fresh artisanal libations out of the tap, and around the country recently. For the most part, we’ve seen bars across the US serve maybe one or two simplistic, spirit-forward cocktails, like a Negroni or a Manhattan, but this new era in pre-batching has seen barmen and women take these concoctions to an entirely different level, helping to spawn new innovations, not only in mixology, but also in engineering and refrigeration, as they push the limits of what was previously possible in the game. Erick Castro, proprietor of Polite Provision in San Diego, is one of those men. He is the mastermind of the quaint, nostalgic atmosphere serving up housemade sodas and tonics, flowing freely from their taps. Pre-batched concoctions were a natural extension for the Polite Provisions cocktail program, and has made the invigorated the establishment to stay at the forefront of San Diego’s cocktail experience. A large portion of their draft cocktails are made to resemble classic highballs with a modern twist. They create top-notch blends of fruit-forward ingredients and savory elements which complement their base spirits. In addition, Castro and his crew have two spirit-forward options—as well as their cold brew coffee, and local favorite “Bronar” shot (Cynar and Bourbon mixed together at room temperature). Castro tells us that the word “craft” can be a very broad generalization, but that everything served at Polite Provisions is craft in one form or another. “We have a skilled team from start to finish. From the people operating our stills to make these spirits we serve, to our prep department that hand-crafts everything from scratch day in and day out,” Castro tells us. With their unique house-made sodas, Polite Provisions’ draft highballs tend to stay on their menus for around a year, but they’ve dedicated a nitro line that serves a rotating lineup of more “direct and boozy creations,” which brings draft cocktail aficionados from around the country to see their unique system. “Most people are very enthusiastic, considering San Diego is a traditionally recognized as more of a beer town. But ‘Cocktails on Draft,’ has a familiar ring to it, that beer drinkers too recognize,”

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January 2017 Bar Business Magazine

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Draft cocktails have numerous significant advantages: speed and accuracy, ensuring consistent dilution, perfect proportions, and reducing a waste by eliminating heavy pours and potential spills. he explains. “We typically explain the draft process to our guests, since we want to convey that everything is made in-house.” From the common highball-drinker to the avid craft-cocktailer, their program is an leading light in this trend, creating unique creations one tap at a time. Aviation Gin brand educator and longtime mixologist Travis Tober, says that training is the best way to reach bartenders and owners on pre-batching drinks. Draft cocktails have numerous significant advantages; from ensuring consistent dilution, perfect proportions, speed and accuracy to reducing a bar’s waste by eliminating heavy pours and potential spills. Until recently, kegged cocktails have appeared most commonly in cities with a high-demand for handmade beverages, but Travis has set out to change that. He has taken on the role of National Educator for Davos Brands, where he’s been tasked with creating a video for installation and proper implementation of a 24

successful draft cocktail program. Phil Wills, of Spirits in Motion beverage-consulting company and “Bar Specialist” on the popular T V show Bar Rescue is one of the industry’s leading consultants. His extensive mixology background has given him opportunities to design countless cocktail menus and implement draft programs in various clubs and bars, as well as at corporate restaurants. Wills states, “Ultimately, nothing is better than something from scratch, but as long as recipes are correctly followed, and the draft-to-glass procedure remains consistent, draft cocktails will continue tohave their time and place, .” He believes that you shouldn’t pre-batch simply for the ease of delivering a cocktail, but rather that it should be used to increase production to deliver highend quality concoctions. Wills asserts that these systems work extremely well at craft cocktail bars known for high-volume, as they help reduce the

Bar Business Magazine January 2017 www.barbizmag.com


bartender’s time spent on mixing the drink, which in turn allows them to spend more time on their actual art behind the bar. “A successful draft cocktail program needs to be exciting and continue to evolve. It is always a good idea to have interesting flavors and creations on your draft line. A basic margarita on draft sounds a bit less inviting then a Smoked Maple Black Walnut OldFashioned, so try and keep it interesting, flavorful and intriguing.” With his extensive experience in design, engineering, pre-batching and customization of draft equipment for bars, Shane McKnight is one of the preeminent names establishments looking to transition into draft cocktails stumble upon. He’s been a craft beverage professional since 1997, and is currently National Craft Director for Best Beverage Catering, as well as founder of Top Hat Provisions and Top Hat Ginger Beer. His carefully calculated draft programs are often used for large-scale public events. Six years ago, he and his crew were brought on to assist with Goldenvoice’s massive Coachella Valley Arts & Music Festival, Southern California’s premier luxury-weekend getaway. He gradually expanded the scale of his ‘Craft on Draft’ operation within the festival year after year, beginning with just two bartenders in a single mixology tent serving a selection of five cocktails, to now helping serve nearly the festival’s 750,000 young revelers. “We still hand-craft all of the cocktail batches using ultra-premium craft spirits and fresh ingredients, but locally pre-bottling naturally preserved craft shrubs, syrups & tinctures gives us an unbelievable advantage, and an unrivaled ability to keep up with 95,000 guests.” The draft programs executed by McKnight and his crew require CO2—or an even heavier CO2 blend for carbonated cocktails—and 100% NO2 or a lighter CO2/ heavier NO2 blend for still cocktails. Best Beverage and Top Hat handle everything from consulting, installation, gas activation and staff training for all types of programs. The more mixologists experiment with kegged cocktails, the more innovative this trends becomes. These industry professionals are all making their mark on the draft cocktail movement by education and training, so whether you are at a concert, nightclub or craft cocktail bar you will be sure to see draft programs serving up the finest concoctions that will absolutely amaze you.

Hard to believe these comely concoctions came out of the old beer tap, isn’t it?

After seventeen years in the bar business, Jeremy LeBlanc, President of Tin Play Innovative Barware, currently designs cocktail menus and consults for bars internationally. He has published two craft cocktail books, including The North American Whiskey Guide from Behind the Bar, and is trained and certified by the prestigious Academia Mexicana del Tequila. He’s acted as Senior Bartender/Mixologist for popular Southern California nightclub and restaurant Parq, and is currently Bar/Lounge Manager for the Kimpton Solamar Hotel in San Diego, CA. www.barbizmag.com

January 2017 Bar Business Magazine

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Inventory You Can’t Not Get No Satisfaction

Can You Be ‘Never Too Hungover'?

During the summer of 1972, The Rolling Stones went on tour across North America, taking Jose Cuervo along for the ride. They nicknamed their tour ‘The Tequila Sunrise Tour’ for their favorite cocktail. We are now proud to announce the launch of our oldest and most exclusive tequila, The 250 Aniversario Rolling Stones Special Edition. The bottle pays homage to the role Cuervo tequila played in the Stones’ legendary tour, as well as the luxury and glamour of that time in US history. The bottle is adorned with the band’s iconic tongue logo cast in 14-karat gold, with a glass blown stopper protected by golden spikes, all protected by a leather-bound guitar case. But it's not just the bottle that’s special, it’s also what’s inside. This extra añejo is blended with a reserve of 100 year-old blanco from the Cuervo family’s private cellar. The rare blend then spends one year resting in Spanish sherry casks as a saludo to the Spaniards who brought new world distillation techniques to the old world vino de mezcal process before being bottled. The bottle is now on sale in fine liquor stores everywhere and will be sold until supplies last for a suggested retail price of $4,000. Start it up!

Maloof Ventures recently launched their newest product, Never Too Hungover Boost, a revolutionary new step in hangover prevention and next-day recovery. The full line of supplements has debuted at Vitamin Shoppe, marking the company’s latest foray into the wellness retail market. An extension of the Never Too Hungover line currently available at GNC stores and select retailers across the US, NTHB contains a proprietary vitamin blend of amino acids, antioxidants, nutrients and minerals to neutralize and process the toxins caused by alcohol in the liver and eliminate dehydration including potassium, milk thistle, green tea extract, aloe vera, electrolytes, caffeine and gotu kola that is gluten ans sugar free. The supplement comes packaged in a 3.4 oz bottle that can also be consumed as a shot or a mixer. “Recent statistics indicate that the hangover recovery market is estimated to reach $785 million in 2018, and we are confident that our nationwide launch will solidify our position as the industry leader,” says Phil Maloof of Maloof Ventures. Never Too Hungover Boost can also be purchased at online retailers such as Amazon Prime, nevertoohungover.com, GNC and Vitamin Shoppe locations across the US, and select retailers in TX, CA, NV, AZ and NM, including Ralphs, Specs, BevMo!, Lee’s Liquors, Vons, Albertsons, Kroeger, H-E-B, Tom Thumb and Circle K among others. For more information visit nevertoohungover.com.

Gin For Short Days and Long Nights

Not Enough Schmaltz In Your Holidays?

Just in time for winter, the new Style Craft Gin Portfolio, has reimagined it’s Solstice Expression in a new, specially-released expression now debuting in PA, NY, NJ and MI. As a small batch grain-to-bottle enterprise, each new batch in the Revivalist Gins portfolio will be slightly different from the last. Master Blender Riannon Walsh wanted to take it a step further and bring folks on a cold-weather adventure with an entirely new batch release. The original infusions of dried cherry, anise and orange peel blend with the warm subtle touch of ginger and just enough juniper to invoke the season without overpowering the spirit’s balance have not been changed, but the barrel resting program is completely different for this release, creating a distinctive and one-of-a-kind gin expression. Rested in Hungarian Oak barrels previously used for Zinfandel, these barrels transform the spirit with a unique complexity not found in most gins. Imparting flavors of maple candy with a slight vanilla overtone that help balance out the botanicals, the new barrels have made a big difference in this new batch. On the nose, a wave of wine-like notes take shape giving the spirit a slight pinkish hue. Revivalist is available nationally online at brandywinebranchdistillers.com for a suggested 750mL retail price of $48.

L'chaim! Shmaltz Brewing Company officially turned twenty this past Chanukah as the largest, smallest, most award-winning and, astonishingly, still the only Jewish celebration beer company in the country. Born in San Fran and raised in NYC, Shmaltz reaches beyond its niche to the ongoing global revolution of craft brewing. Created as a Chanukah experiment, owner/founder Jeremy Cowan and a tiny “tribe” of friends gathered to hand-squeeze pomegranates for the first batch of He'brew Beer's Genesis Ale in 1996. Schmaltz now operates a 40,000-sq ft brewery with thirty staff members and has amassed over forty awards for their specialty beers. Hand-bottled, hand-labeled, and delivered by the founder in his grandmother's Volvo, He'brew became the chosen beer for a generation of those taking their first artisanal steps into the craft beer world. Shmaltz certainly has a lot to celebrate, and what would a true celebration be without the right beers to mark the occasion? Candles weren't the only thing getting lit this year with the limited-edition release of four new Shmaltz offerings, including Genesis 20:20 (Barrel-Aged Tart Barleywine), Chanukah, Hanukkah...Pass the Beer (Golden Strong Ale with Cocoa Nibs), Jewbelation 20 (Dark American Strong Ale), and Shtick in a Box (Holiday Variety 12-Pack). For anyone looking to convert or have their first true religious experience, visit shmaltzbrewing.com.

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

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Index of Advertisers Company

web address

page #

Manhattan Cocktail Classics

manhattancocktailclassic.com

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Moscow Copper Co.

moscowcopper.com/coppercard

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Nightclub and Bar Show

ncbshow.com

NRA Show

restaurant.org/bar

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Perlick Corp

perick.com

C2

Taffer Dynamics, Inc.

taffervt.com

3

5

Inventory Companies

web address

Dewars

dewars.com

Glenlivet Single Cask Edition

theglenlivet.com/us

Jack Daniels Single Barrel

jackdaniels.com

Narragansett Beer

narragansettbeer.com

To advertise in Bar Business Magazine contact Art Sutley Phone: 212-620-7247 Email: asutley@sbpub.com

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