Oct 2013 bar business magazine

Jazzing Things Up:

The beat still swings at Catalina Jazz Club in L.A.

The How-To Publication

BAR BUSINE$$ October 2013

M A G A Z I N E

all in?

on-premise poker is hoTTer Than ever

www.barbizmag.com

BAR BUSINE$$

On Tap OCTOBER 2013

CONTENTS

32 being borDeaux HOW TO

21

21

25

How’s your poker face?

wHat’s tHe big iD-ea?

We can tell you’re lying.

You thought poker would just be a fad, right? Well, it’s not.

Now’s the time to get your bar started.

The big idea is checking IDs more effectively to protect your bar, your staff and your customers. Our experts tell you what to do.

2

Bar Business Magazine October 2013

29 are you pos-itive?

If not, you should be.

A well-run POS program on-premise can make the difference between eeking by and earning. www.barbizmag.com

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On Tap

BAR BUSINE$$

CONTENTS

12 8 BoozE nEWs BRZoom gets creative with craft beer and spirits packaging; Doing RumChata shots from a cereal bowl; ABSOLUT Stuga hits San Fran and San Diego; Whiskey Blue launches bottled cocktails.

12 liquid assEts As autumn approaches, we look at some seasonal cocktail ideas for your cool weather customers.

18 tuning up

32 Euro WinE We visit the wine bars of Bordeaux to find out how the European approach can play out in America.

36 undEr control

Departments 6 Bar room draWl

Features

42 Big six In Los Angeles, Catalina Jazz Club has spent nearly three decades building a nationally recognized jazz scene that still swings today.

46 invEntory 50 holiday happEnings

In Part II, the timeless question of whether to free pour or use controls behind the bar gets examined by our resident veteran Bob Johnson.

52

52 oWning up Two college buddies take their love of brewing down to the clear waters of the Caribbean to create some craft beers on the island of St. John.

On-premise A/V entertainment in the form of trivia competition is heating up thanks to Buzztime.

42 “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 © 2013 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 1172, SKOKIE IL 60076-8172.

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 1172, SKOKIE IL 60076-8172.

4

Bar Business Magazine October 2013

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Bar Room Drawl

By Chris Ytuarte editor-in-Chief

The Changing Season Well, it’s October. In most parts of the country, a seasonal change is taking place. The warm weather has faded, leaves are shifting in color and then to the ground, and people’s drinking habits become a tad more . . . autumnal.

Personally, I am someone whose consumption (of both food and drink) varies dramatically with the weather. In the Summer, I prefer seafood meals, sauvignon blanc, and lime in my light beer; Come Fall, I seek out a nice pinot noir, some shellfish, and hoppy IPAs; In the dead of Winter, Guinness is my go-to brew, and I prefer pasta and heavy red sauces paired with a complex Cabernet; and in Spring, a flavorful Chardonnay goes well with grilled vegetables and a cold lager. And let me tell you, I stick to these preferences. Never in my life have I drank stout in 90-degree weather.

With the change in season also comes a change in people’s venue choices and in their habits on-premise. As we turn toward the colder months, customers are less likely to seek outdoor patios and will instead be interested in the entertainment options and drink varietals inside your bar. Now is the time to start focusing on the interior of your business, both behind the bar and around it.

6

Bar Business Magazine October 2013

BAR BUSINE$$ MAGAZINE

October 2013 Vol. 6, No. 10 Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004 executive offices

In this issue of Bar Business Magazine we get you started thinking along those lines, about what your customers— confined to the inside of your venue the next few months—will be looking for and responding to.

Naturally, we start with the drinks.

Contributing writer Deb Harris walks us through some great ideas for seasonal cocktails suitable for the Fall. Similarly, regular contributor Elyse Glickman looks at wine bars through the eyes of the Euro model, and how that seasonal elixir can work for smart bar owners in the U.S. as well.

"Now don't say you can't swear off drinking; it's easy. I've done it a thousand times."

— W.C. Fields

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 Contributing Editor Beer, Wine, and Spirits Adam Levy art

Creative Director Wendy Williams wwilliams@sbpub.com Art Director Sarah Vogwill svogwill@sbpub.com Designer Emily Cocheo ecocheo@sbpub.com production

Then we shift to a few articles about on-premise activities that will keep those cold weather customers happy being indoors. To entertain them, look no further than the two companies we highlight—NTN Buzztime and World Tavern Poker—for creating a destination location and cultivating longer stay times. We also look at several important factors for keeping your POS program running in a profitable fashion (along with your bar); and we visit a jazz scene in Los Angeles that has patrons coming back to one club year after year.

Finally, in our Owning Up column, we visit two buddies who are actively brewing beer down in the Caribbean.

Because let’s face it: All this talk of impending indoor weather has me wanting to hit the beach.

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

www.barbizmag.com

ADVERTISEMENT

GOING BEYOND ENTERTAINMENT

TO CRAFT A COMMUNITY

JOHN GREENWELL, BEEF ‘O’ BRADY’S Owner of Beef ‘O’ Brady’s in Newburgh, Indiana, John exemplifies how easy it is to “go beyond” for your customers. What’s his secret? It’s his ability to constantly ask one simple question: “What do my guests want?” By finding the answers to this challenge, John was able to offer them the winning combination of Buzztime and beer… what’s better than that?!

John became a Buzztime fan after playing our trivia, cards and sports games himself and knew that bringing free entertainment to his guests was a no-brainer way to build camaraderie and engagement. He was right! John then learned that his new regulars were craft beer fans, so he quickly added 12 higher-end beers that his trivia buffs love.

In a short time, John saw an increase of more than $800 per week in craft beer sales alone.

John’s recipe for success: He simply paid attention to what excited and motivated his guests to come back again and again. By creating a playful community atmosphere through trivia contests like Smartest Bar and Beef’s Battle, John has built a loyal group of players that not only comes back 3 to 5 times a week but brings their friends too!

John’s story is proof that success is crafted by focusing on the people who help you create it and giving them what they want.

Have you found your recipe for going beyond? Partner with Buzztime to discover it today! Visit goBEOND.com.

Booze News

BRZOOM SPEARHEADS CREATIVE PACKAGE DESIGN FOR CRAFT BEER AND SPIRITS BRANDS

C

raft beers and spirits are among the fastestgrowing segments of the beverage alcohol market – a fact that inspires BRZoom, the Louisiana-based marketing agency charged with helping expand this growing popularity.

For the past decade, BRZoom (Bochanis Rogan Zoom LLC) has worked with such powerhouse brands as Pabst Blue Ribbon, Rémy Martin and Snapple. Now the agency is focusing its efforts on helping craft brewers and distillers develop innovative packaging designs that tell their brand stories. The company’s latest inventive design work has been for three rising beverage brands: Two Roads Brewing, Bayou Rum and Humboldt Brewing Company.

BRZoom co-founder and design director David Worrell says the new designs are capturing growing recognition and intrigue from consumers. “We recognized early on that effective craft package design had to tell a story about the brand and its origins,” Worrell said. “Doing so sets the brand apart from the competition. Understanding this simple thought dramatically changed the way we approached our packaging design assignments. We aren’t just designers anymore; we’ve become Visual Story Tellers.”

For example, Connecticut-based Two Roads Brewing Company, one of Huffington Post’s 10 up-and-coming breweries to watch, encourages consumers to take the “road less traveled.”

BRZoom’s crafty design of two hands pointing in opposite directions illustrates owners Brad Hittle, Clement Pellani, Phil Markowski, and Peter Doering’s philosophy to explore 8

Bar Business Magazine October 2013

the path less frequented, while having fun along the way.

Hittle, co-founder of Two Roads, worked with BRZoom when he was Chief Marketing Officer of Pabst Brewing Company and thought the agency was a natural fit for his new brand.

“In our careers and in our life, we have always taken the road less traveled. It’s this same philosophy that drove our quest for innovative package design,” Hittle said. “BRZoom first helped us craft our brand story, and then visually tell that story thorough our packaging. Our brand really stands out on a cluttered shelf.”

Bayou Rum, launched by Louisiana Spirits in July 2013, was built on the credo “live life to the fullest,” a tribute to the unwavering spirit that runs through the region’s bayous and the veins of its residents. Recognizing rich tradition and culture, BRZoom’s unique bottle design with the ubiquitous alligator trademark enables Louisiana Spirits to boldly capture the spirit of the state.

“We just launched Bayou Rum and have received amazing response to our packaging. Just look at our bottles; there’s no mistaking that it’s infused with the Spirit of Louisiana,” said Trey Litel, co-founder of Louisiana Spirits, LLC. New packaging for BRZoom’s latest project, Humboldt Brewing Company, will launch this fall. The pioneering California craft beer brand debuted in 1987 as Nectar Ales, which was acquired by Total Beverage Solution in 2012.

BRZoom is finalizing a product design that will communicate the story of a unique beer for ‘liberated spirits’ from a region synonymous with preservation, independence and activism.

Visit www.brzoom.com for more information. www.barbizmag.com

RuMChata intROduCes ExcLUSIVE cErEAL BOwL ShOT GLASSES RumChata Brand Rum Cream is introducing exclusive branded cereal bowl shot glasses to bars around the country as the popularity of cereal flavor shooters continues to grow.

“We love having fun with our RumChata fans,” said Tom Maas, RumChata founder and master blender. “The cereal shooter craze started with them and we are thrilled to give them a special experience when they order their favorite RumChata cereal shooter.”

Cereal shooters quickly became popular when RumChata fans compared the taste of RumChata to the milk at the bottom of a cereal bowl after eating cereal such as Cinnamon Toast Crunch.

Bartenders, who call RumChata “the bartender’s best friend” because its high quality and real flavors provide easy mixability, are using their mixology skills to come up with perfect cereal flavor matches—recipes that taste like Honey Nut Cheerios, Fruit Loops and many more.

The logoed two-ounce, mini cereal bowl is a fun way for them to serve up RumChata cereal shooters like Honey Nut O’s, Loopy Fruits and Count Chocolate.

RumChata is now available in all 50 states.

More about RumChata, including food and drink recipes and where it is available, can be found at www.rumchata.com and on the RumChata Facebook page.

LOOpy FRuits 2 parts RumChata 1 part Loopy Vodka Splash Blue Curacao

ABSOLUT STUgA HiTS SAn FrAnciScO And SAn diegO

www.barbizmag.com

ABSOLUT VODKA unveiled its popular ABSOLUT Stuga event in San Francisco and San Diego on August 18 and August 20 respectively. Developed in the style and tradition of ABSOLUT’s homeland Sweden, ABSOLUT Stuga is a mobile tour designed to educate, entertain and engage local bartenders and mixologists with the brand and its heritage.

An intimate guest list of 50 local VIPs was treated to an exclusive ABSOLUT Stuga space transformed to include live music, dancing and Kubb, a classic Swedish Yard game. Guests were served a family-style dinner highlighting a local chef complemented by delicious craft cocktails made with ABSOLUT VODKA.

October 2013 Bar Business Magazine

9

Booze News WHISKEY BLUE NEW ORLEANS LAUNCHES BOTTLED COCKTAILS

W

hiskey Blue known for its chic and sophisticated lounge atmosphere offering some of the city’s greatest cocktails in the W New Orleans Hotel has launched a bottled cocktail program featuring handmade cocktails pre-made and bottled in single serving bottles.

All of the cocktails utilize premium brands as well as fresh ingredients that can be poured over ice or enjoyed directly from the bottle since they are refrigerated from creation to sale.

“We found that some customers want a craft specialty cocktail that they can grab and go, without having to wait for the bartender to make it,” says Sam Skydell, General Manager of Whiskey Blue New Orleans. “Not only does this program allow for it to become more approachable for those customers, we also use established brands with fresh and readily available ingredients that our cocktails are known for.”

Whiskey Blue New Orleans is starting off with five craft bottled cocktails that include Mint Dew-lep, Cucumber Mule, Basil Aviation, Rock the Caz Bar and The Tea Off. Bottled cocktails are available individually for $12.

Located in the W Hotel, Whiskey Blue is the established nightlife destination for locals and visitors alike. With a spacious lounge, high ceilings, and a stained cement floor, Whiskey Blue creates an ambiance of style and comfort. The bar and lounge feature an exceptional mahogany bar, highlighted by a stunning blue-lit back-bar and an amber-lit front-bar.

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Bar Business Magazine October 2013

TANTEO™

JALApeÑo TEQUILA TAKES HOME THE GOLD Furthering its position as the most forward-thinking Tequila brand on the market, Tanteo Tequila announced its Jalapeño Infused 100% de Agave Tequila was awarded the Gold Medal for On-Premise at the 2013 Global Wine, Beer & Spirits EPPS, held August 27-28 in San Diego, California.

The annual event is a collaboration between The Tasting Panel and ECRM, and features wine, beer and spirits producers, importers, distributors and exporters from around the world who gather to showcase their brands. The awards were judged by spirits experts selected by The Tasting Panel magazine (including Meredith May, the magazine’s publisher), and the On-Premise Award was presented by Steve Brooks, Director of Beverage Development at Tumbleweed Tex Mex Grill.

“We couldn’t be more honored,” said David Campbell, Tanteo’s Co-Founder & CEO. “This award validates our belief that the Tanteo Jalapeño Margarita is the next revolutionary cocktail for bars and restaurants. It is memorable, sessionable, consistent, gender-neutral, and could even be considered an improvement upon America’s favorite cocktail, the margarita. We are creating, distributing and marketing the finest naturally infused spirit on the market. I would personally like to thank the hundreds of people involved in our on-premise accounts on a daily basis: distributors, managers, bartenders and servers. It’s a collaborative team effort and we are very grateful.”

Tanteo® Tequila is an ultra-premium collection of flavorinfused, 100% Blue Weber Agave blanco tequilas—Jalapeño, Tropical and Cocoa. Each tequila is infused by hand in a proprietary process using fresh, all-natural whole ingredients, with jalapeño providing a base note throughout.

Staying true to the spirit’s traditions, Tanteo is distilled, infused and bottled in the historic mountain town of Tequila, Mexico and is produced using local, estate-grown agave and whole, local jalapeños, fruits, and cocoa beans (never any additives or artificial flavorings). www.barbizmag.com

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Liquid Assets

Sugar & Spice: Autumnizing Your CoCktAils

As september rounds the corner, tension seeps into our lives. vAcAtion time And long weekends of beAch, sAnd And summer sun become but A fleeting memory. work intensifies And the grind begins Anew. but relAxAtion And revelry need not elude the leisure-seekers. As hospitAlity speciAlists And promoters of “the greAt unwind,� Allow your pAtrons to sAvor the seAson by ushering in Autumn with spiced-up seAsonAl cocktAils.

By mixologist and consultant Deborah Harris 12

Bar Business Magazine October 2013

A

seasonal cocktail list has the power to “keep patrons intrigued…enticing them to try new dr ink s,” stat es Br andon Papa mixologist at Orale, Jersey City’s hot new tequila hub.

Whether in a basic brewer y or a five star restaurant, Brandon, whose experience runs the gamut, believes that fulfilling patrons’ seasonal sensibilities can be accomplished at any establishment.

While summer drinks traditionally draw inspiration from tiki bars, imported fruits, a berry-full bounty and sweet liqueurs, this fall Autumnize your cocktail list by replacing all that sweetness with some spice…not just the jalapeno kind.

Shake things up! Don’t rely on old standards. Add some smoke.

Experiment with autumn spices. Get fresh…go local… and get simply creative.

Get Fresh Designing a seasonally inspired cocktail list does not have to be rife with stress. For any location, overhauling your menu can be as simple as bringing the focus home.

Walk the local farmer’s market and become familiar with the produce. Lots of apples, honey, pears and figs, use this produce-palate as a springboard. No farmer’s market nearby?

Refer to the produce/geography guide later in this article for a sense of what is fresh this autumn in your neck-of-the-woods.

Find ways to incorporate fresh ingredients throughout the season. But don’t limit them to muddle-only status. Experiment with heating the ingredients to create mashes, compotes and syrups. Freeze the fruit to create icy blended drinks with tons of flavor. Use fresh fruit juices (preferably juiced on premise) or house-made syrups and infusions in lieu of sugary liqueurs and bulk products made with artificial flavoring. “Replacing those liqueurs and fake flavors with real ingredients would be the way to go. It’s just overall healthier, more interesting and ultimately more attractive to the customer,” imparts Brandon Papa.

Bring your drink menu on home by celebrating the local harvest.

Fall ProDuce GeoGraPHy GuiDe Pacific Northwest- chilies, grapes, kiwi, melons, pears, persimmons, plums, pumpkins Northeast- apples, cranberries, grapes, nectarines, pears, pumpkins, watermelon, beets Midwest- apples, beets, carrots, grapes, pears, persimmons, pumpkins south- apples, figs, grapes, pecans, persimmons, pumpkins, sweet potatoes, tomatoes southwest- cilantro, chilies, figs, dates, key limes, pomegranates, pumpkins, raspberries, sage, tomatoes www.barbizmag.com

Go Local When purchasing seasonal ingredients look to support local purveyors. This is an excellent way build community. These partnerships not only help local businesses but they bring community awareness to your establishment. Partner with the local coffee shop, specialty food store, green grocer, or farm. You will find higher quality, fresher products and may be able to secure preferential pricing. Bonus: Your support of your neighbors will also result in reciprocal support of your establishment.

Fall Flavors Apple cider and warm pumpkin pie evoke autumn sentiments… and sentiment sells drinks.

“Our patrons definitely favor specific flavor profiles in different seasons,” imparts Tayler Buffington from San Francisco’s Range. As we enter fall, “certain ingredients like sweet potato and apple cider entice people to come and try the drinks,” shares Brandon Papa. Think apple picking, campfires, football and Thanksgiving. Strong, earthy flavor profiles override those of a sweet, beachy summer.

Fall is the time to replace citrus with spiced rums. Muddle fewer strawberries and more pumpkin. Substitute juices with cider and sweet spirits with deeply flavored digestifs.

Also incorporate brandy, or cream liqueurs. Creme liqueurs have a luxe, comforting mouth feel…more like sweaters than swimwear.

Mixologists across the country are using sherry for its intense nuttiness and favoring mezcals over tequilas for their smokiness and body. The following ten spirits will compliment your fall flavor palate, creating cocktails that will inspire your patrons this autumn; John Watlings Buena Vista Rum, Bodegas Hidalgo Amontillado Sherry, Illegal Mezcal, Vermont Ice Apple Crème Liqueur, Nocino Della Cristina walnut liqueur, Square One Botanical, Carpano Antica Sweet Vermouth, Jack Daniels Tennessee Honey, Calvados Apple Brandy, Kahlúa Midnight.

A hint of spice Spice is synonymous with the coming season. Tayler Buffington finds that each year his patrons look forward to the return of, “familiar, comforting flavors,” which include “lots of warming spices.” It is during this time that Tayler chooses to use cinnamon bitters and nutmeg.

Cinnamon, anise, clove, nutmeg, rosemary, ginger, tarragon, chili and jalapeno pair perfectly with autumnal spirits. Herbs and spices impart a bright earthy flavor and aroma that is not attained through the addition of flavored liqueurs. Look to cocktails that are or could be complimented by these ingredients. Spiced cider, Dark n Stormy’s and Manhattans stand up to strong spice. Steep maple syrup with cinnamon and star anise to create a Maple Manhattan. Make a ginger infused simple syrup for a spicy twist on a Dark n Stormy.

Infuse vodka with pink peppercorn and tequila with jalapeno to spice up your standard martinis and margaritas. Or think completely out of the box and make a Thanksgiving dinner martini with cranberry vodka, Grand Marnier, cinnamon simple syrup, a splash of apple juice and a cinnamon sugar rim.

Remember: 1. Fresh herbs and whole spices work the best October 2013 Bar Business Magazine

13

Liquid Assets Autumn Cocktails and whole spices will last over a year in their jar. 2. Air on the side of subtlety, a little spice goes a long way. 3. Always strain floating bits out of your cocktails. Though they may look interesting, they make the cocktails harder to drink and often make for an unpleasant mouth feel.

Get Smoky For an interesting twist on a fall cocktail start smoking.

One of the newest trends to hit the cocktail world is smoky drinks. In 2007, innovative mixologist Eben Freeman decided to smoke Coke and added bourbon when he sought to create a woodsy tipple. Now, cocktail ingredients are being smoked in many establishments from Boston to California to Miami, Florida. With the accessibility of “smoking guns” we can add smoke to most any cocktail. Just be sure to smoke judiciously.

A hint can be intriguing; too much will be overwhelming. And don’t forget, it is not necessary to smoke a spirit to attain a desirable woodsy flavor. Certain scotches, mescals, wines and bourbons can successfully impart an earthy tone and charring fruits, peppers, nuts and spices will add a smoky depth of flavor as well.

spiCe sYrup Courtesy of Allison Evanow and Square One Vodka 3 star anise 2 clove 3 cardamom pods 2 tbsp coriander

1 tbsp. fennel 1 grind black pepper 3 cups water 1 cup sugar

pink pepperCorn 2 oz square one Botanical 1/4 tsp pink peppercorns 0.5 oz agave nectar 1 oz fresh lime juice Lime wheel and pink peppercorns for garnish Muddle peppercorns in a mixing glass. add remaining ingredients and shake with ice. double strain into a highball glass filled with fresh ice. Garnish with a lime wheel and peppercorns.

Boil all spices with water until reduced to 1 cup of liquid. add sugar and simmer on low for 5 - 10 minutes or until it is a thin syrup. refrigerate, can be stored for up to 1 week.

Slow and Steady No need to overhaul your menu all at once. Why do something so daunting? Tayler Buffington of San Francisco’s Range imparts, “at the moment each of our nine specialty cocktails features a seasonal fruit or vegetable. As we start to see some of the early fall (produce) we’ll adjust our menu accordingly.”

Embracing autumn can be as easy as adding apple, sprinkling nutmeg and mixing mezcal. But most importantly choose the drinks and ingredients that work best for your staff and establishment. Never take on more than you can handle. Gradually add newbies as the spirit moves you. It is perfectly acceptable to test one new cocktail at a time. This steady seasonal transition can be less stressful for you and your staff. Remember, a few well-crafted cocktails will go much farther, than numerous hastily designed drinks.

Up for the overhaul? Keep a few familiars on the menu and be sure to have your most popular current cocktail ingredients on-hand for no less than two weeks. Ease the transition. While patrons never want to be blind-sided, offer them variety from season to season. That sells more drinks and keeps them coming back to try something new.

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Bar Business Magazine October 2013

CAlifornio Recipe courtesy of Range 1.5 oz Bodegas hidalgo amontillado sherry 0.75 oz california Bay Laurel syrup 0.25 oz Gran classico Bitter stir ingredients. strain into collins glass over ice. top with soda. Garnish with ca bay leaf.

Bay LaureL syruP: Bring 1 quart of water to boil. Lower heat and slowly stir in 1 quart of sugar. add 5 ca bay leaves and 3 sprigs rosemary. simmer for 2 minutes. remove from heat and strain out solids. syrup will keep, refrigerated, for up to two weeks. (if ca bay is unavailable, Mediterranean bay may be substituted by doubling the quantity of leaves.) www.barbizmag.com

Liquid Assets le ColoniAl Recipe courtesy of Range 2 oz rhum Barbancourt 8 yr rum 1 oz fresh pressed, unfiltered apple juice, preferably Gravenstein 0.5 oz lime juice 0.5 oz thai basil syrup

Autumn Cocktails

shake ingredients in cocktail shaker. strain into double rocks glass over ice. Garnish with thai basil. thai BasiL syruP: bring 1 quart of water to boil. Lower heat and slowly stir in 1 quart of sugar. add half of one bunch of thai basil (about 15-20 medium sized leaves) and simmer for one minute. remove from heat and let cool. strain out solids and add 1/8 teaspoon citric acid to maintain color.

otono Recipe courtesy of Orale Mexican Kitchen 2 oz silver tequila 0.5 oz spiced simple 0.5 oz citrus 2 oz apple cider combine ice, tequila, simple syrup, citrus and apple cider in a mixing glass. shake vigorously and serve in a margarita glass on the rocks. dust with freshly grated cinnamon.

Drink Tokens & Wooden Nickels Choose from 4 sizes, 13 token colors, and dozens of stock designs.

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www.kardwell.com • 1-800-233-0828 www.DrinkTokens.com • 1-800-233-0828 16

Bar Business Magazine October 2013

1 1/2 oz square one Botanical 1/2 oz rhum clement creole shrubb 1/2 oz blackberry shrub syrup 1/4 oz fresh lemon juice Ginger beer 2 sprigs of rosemary 2 blackberries for garnish in a mixing glass, add leaves of one-inch sprig of rosemary and all ingredients except ginger beer. shake with ice and strain into a collins glass filled with ice. top with ginger beer.

Garnish with a rosemary sprig with two blackberries speared onto stem. optional: use frozen blackberries left from making shrub to mix between the ice in the glass. shruB syruP: in a saucepan, boil 2 cups of water, 1 cup of sugar and 1 1/2 cups of blackberries until reduced to 2 cups. strain out the berries. (reserve whole berries and freeze them for garnish.) Put berry syrup back into pan. add 1 cup of balsamic vinegar and simmer on medium low for 20 minutes. cool and store in a squeeze bottle. www.barbizmag.com

Tuning Up

Smart BuSineSS for Smart BarS

Since discovering which is the smartest bar in America, NTN Buzztime has announced a new operating platform for its on-premise entertainment suite that is already showing bar owners bigger numbers.

W

ho says smart people don’t go to bars?

Regulars at 3,300 bars and restaurants across the U.S. and Canada not only beg to differ, they’ll challenge you—to a game of Buzztime trivia, that is. Especially those who survived multiple rounds since April to crack the Top Ten and find their way to the finals to determine the Smartest Bar in North America—or, officially, Buzztime’s Smartest Bar. Buzztime, a leading in-venue, social gaming and entertainment provider for the past 27 years, recently

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announced the finalists for its 2013 championship, shortly before the final true champion was revealed. To determine the winner, Buzztime each year challenges its vast network of thousands of bar and restaurant customers in two countries to compete head-to-head answering sports, art, history and pop culture bar trivia questions. In the one-hour championship round, each bar and restaurant put its top five players’ average scores against the other 75 remaining teams for the championship trophy, banner, and $500 cash for winning the title. www.barbizmag.com

Buzztime has over 3.8 million player registrations and over 52 million games played each year, turning casual visitors into regulars.

The Mezzanine Lounge in Houston, Texas, was the twotime defending champion. Would they make it a threepeat this time around?

“Every year, Buzztime’s Smartest Bar competition gets better, and this year’s final round promised to be the best and most exciting ever,” says Buzztime’s Chief Marketing Officer Barry Chandler. “What started as a modest competition has turned into a North American phenomenon in just three years. If you want to see some of the world’s best trivia players, you need to be there as your favorite watering hole stakes its claim as Buzztime’s Smartest Bar.” And at the end of the finals, the winner was…Buffalo Wild Wings North Rock, in Wichita, Kansas, which will now be known for more than just wings, beer and sports.

After outscoring the 3,300 other bars across the U.S. and Canada in bar trivia, the sports bar will be remembered for one other thing: being the Smartest Bar in North America.

After surviving multiple rounds since April in Buzztime’s 2013 Smartest Bar competition, Buffalo Wild Wings North Rock trailed defending champion Mezzanine Lounge heading into the championship round. And after the one-hour final, its top five players’ average scores proved to be the best-of-the-best against the 75 other remaining finalists, including the heavily favored reigning champ. Buffalo Wild Wings North Rock will receive the championship trophy, banner and $500 in cash for winning the title of Buzztime’s Smartest Bar. “Buffalo Wild Wings North Rock did the unthinkable this year in knocking off The Mezzanine Lounge, which

has owned this competition since it started,” says Chandler. “B-Dubs in Wichita shined under pressure, and for the next year will be known as the Smartest Bar in North America. Buzztime’s Smartest Bar competition gets better every year and this year’s final round was the best and most exciting ever. ” NTN Buzztime, Inc., is a leading bar and restaurant social entertainment and integrated marketing platform.

Trusted by over 3,300 bars and restaurants in North America since 1985, Buzztime integrates trivia, card and sports games with in- and out-of-venue messaging and communication tools.

With over 3.8 million player registrations on the Buzztime platform and over 52 million games played each year, Buzztime players spread the word and invite friends and family to their favorite Buzztime location to enjoy an evening of fun and competition. With Buzztime entertainment and marketing solutions, bars and restaurants can turn casual visitors into regulars, and give guests a reason to stay longer. According to a 2008 Arbitron study, Buzztime players spend 27 minutes longer and spend five dollars more per visit in bars that feature the technology.

“Every bar or restaurant owner I’ve ever worked with struggles with three things: attracting more customers, bringing customers back more often, and getting customers to spend more money,” says Chandler. “With Buzztime, you have the opportunity to do all three.”

And now bar owners have a chance to increase those numbers, as Buzztime begins to roll out its new Samsung

according to an arBitron study, Buzztime players spend 27 minutes longer and spend five dollars more per each Bar room visit.

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Tuning Up tablet-based platform, Buzztime BEOND (Buzztime Entertainment On Demand). “BEOND is a completely new way to experience Buzztime in-venue,” Chandler explains.

“We’re in about 58 locations right now with our new tabletbased platform, using Samsung Galaxy tablet-based playmakers. Patrons can now play Buzztime on a Galaxy tab, with some bar locations having as many as 50 tablets available to customers. What we’re building is a flexible, scalable platform, and the first iteration of it is now live and has officially launched out of beta.”

Based on that beta testing in 33 locations over a fourmonth period this summer, the participating venues saw a 500% increase in game play and a 700% increase in customers registering as Buzztime players, according to the company.

“We were in trial through June in 33 locations around the country, and we saw astounding results in terms of game play increasing in frequency and an increase in return visits and player registrations, so much so that we decided we wanted to accelerate the rollout nationwide,” says Chandler. “It’s available now for bars and restaurants to adopt the BEOND platform, which is really an exciting development for us because it’s probably the first new product line in more than 20 years for Buzztime.

venues using the new Buzztime Beond platform saw a 500% increase in game play and a 700% increase in registration.

We’re looking at it almost as a reemergence of Buzztime back into the marketplace.”

In addition to the Samsung tablets made available by host bars, the new BEOND platform also allows players to use their own smartphones or tablets to download the mobile playmaker app for use on-premise. “That is a huge part of our business going forward,” Chandler says. “We see more and more people playing on their mobile devices in-venue, which is great for locations that don’t have enough playmakers for everybody in the bar. Any BEOND location or traditional location will have a mixture of the blue playmakers, the new tablet playmakers, and customers using their own mobile devices.”

For the most up-to-date information on NTN Buzztime, check out www.buzztime.com or follow the company on Facebook or Twitter.

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How To:

Ante Up with Bar Poker

PlaCe YouR Bets it wasn’t long ago that poker—and specifically bar room poker—was viewed as merely a passing fad in american culture. But here’s something you can double down on: Bar poker is bigger than ever, and your best bet is to bring it into your venue as soon as possible. By Chris Ytuarte

R

ecently, we sat down with Mike Matsinger, Founder of World Tavern Poker (www.worldtavernpoker.com), to discuss the American underestimation of the age-old game of poker, which has gone from semi-scourge to a fringe fad and now is a mainstream movement nationwide. More so, it’s ready to bring your bar new business and build loyal regulars, and Matsinger explains how.

BB: Poker is still going strong. Do we understand why?

MatsingeR: The amazing thing is that everybody thought poker was going to be a fad, and bar poker for sure. But it’s grown significantly over the years, and it’s as strong for us as it’s ever been, and for our bars. www.barbizmag.com

But poker is poker. People have tried all kinds of things electronically. At casinos they have electronic poker tables where you don’t get cards or chips, so basically you’re playing online poker. But we think poker is sitting around a table with six or eight of your buddies and having cards and a beer in your hand and throwing some chips around.

Ten or 15 years ago, playing poker was frowned upon, similar to how pool was back in the mid-seventies. Back then, only bikers and gangsters shot pool in the back of bar rooms. Poker was the same way for decades. But it’s become a very mainstream culture. We're even shooting a pilot for a new reality show called The Next Poker Pro, where one of our bar players will win a professional poker staking package.

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How To:

BB: What is the draw to playing World Tavern Poker in a bar?

MatsingeR: It’s a social environment.

We’ve built an incredible poker family.

I did an interview six or seven years ago with a poker magazine and they asked me, ‘What is the number-one thing you didn’t expect getting into this business?’ And jokingly I said I didn’t think we were going to solve world peace. And they asked me what I meant, and I said, ‘Well, it’s amazing that you can sit down and there’s a biker sitting next to a black guy sitting next to a Jewish guy sitting next to a gay guy sitting next to a hardcore Republican—and no one cares.’ It really is all about the social experience. I think what happens, in today’s day and age, with DUI rates and enforcement up, with no smoking in bars in most states in the country, people aren’t just going to the bar after work to sit around for three or four hours to have a bunch of drinks anymore. Most of the successful bars we see have something going on seven nights a week. The days of just putting up 20 flat screen T Vs and having the world’s best chicken wings and expecting people to flood the gates— 22

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those days are gone. You really need to have a creative twist as to what you’re offering the customer in terms of entertainment.

BB: And poker is that twist?

MatsingeR: As I say, it’s almost an excuse to go out to the bar. If say to my wife, ‘Honey, I’m going to the bar Monday, Wednesday and Thursday this week,’ I’m an alcoholic. If I say, ‘Honey, I’m part of a national poker league and I have a shot at winning $100,000 in prizes,’ I now become an athlete. I now become a gamer. And that’s huge part of it. But the bottom line is the incredible social experience. Ver y rarely can you find an environment in a bar or outside of a bar in which you are sort of forced to sit down with likepeople, with the common denominator being a love of the game of poker. It's a social environment where you’re forced to make friends because you have to communicate with them. You might spend three hours with them next to you. You’re going to converse.

Incredible friendships have been built from this. We know at least 50 people who met playing World Tavern Poker who have since gotten married.

BB: So how does the average bar owner get started with World Tavern Poker?

MatsingeR: Bar owners sometimes say, ‘What are you guys? We don’t understand.’ And the way we explain it is: We are the largest national bar poker league in the countr y, where players play in free, live poker tour naments inside your bar. It’s very similar to a dart league or a pool league where the top players at the end of each season move on to the the regional and national championships, only for a shot at $100,000 in prizes.

In terms of how the entire event wor ks, we’ve become number-one because we have become the league, we are not the operator s, per say. Which means that we manage everything from national marketing to the Web sites, the software, the point management, the prizes, the regional and national events. And the only thing the bar owner really has to do is promote it on their own to their local customers and basically facilitate the game inside their bar.

In terms of what we provide the bar, we give them professional marketing kits, table tents, posters, flyers, etc., to help promote the event, plus things like social media marketing. We provide www.barbizmag.com

Angie Mac Photography

"If we canceled poker today, we'd have thousands of people waking up tomorrow saying, 'What the hell do I do tonight?'"

If you go in and play darts, sure, it’s you and another guy you’re throwing against and you get to know each other. Playing poker, you’re with a crowd of people you have to interact with, so the social aspect, without question, is a huge part of it. And because it’s fun and you’re playing without it being too serious, meaning with money on the line, it creates an environment to be able to eat and drink a little bit more. If you go to the World Series of Poker and you’re playing in a $5,000 event, chances are you’re not having five beers. But in this environment, this is what is accepted—it’s a social game of poker.

It’s basically taking your neighborhood basement game and bringing it to the bar level and making it free for everybody to come and enjoy.

them complete training, and we provide them supplies if needed. We provide them management of the entire Web site so, in a matter of minutes, they simply have to update the points each week and it all goes into our national date base and ranks all the players at multiple levels. Currently, we have nearly 400 locations running World Poker Trivia, depending on the day, in 22 different states.

BB: Your company also offers on-premise trivia. Tell us about that.

Mat singer: We have close to 100 venues that run World Tavern Trivia with us in about 20 states. Similar to poker, we provide the bar owner ever ything they need to facilitate a great trivia night, except for the host. That’s why we can do it at a significantly lower cost. We allow you to customize your trivia as well. Our format is designed so that, regardless of the environment or the customer base you have in your bar, we have a trivia game for you. We also launched World Tavern Trivia a couple of years ago, and that’s going great. We just launched World Tavern Pick ‘Em, which is a football pick ‘em concept, where you go online and or on your phone using the app, and pick all the games of the week.

What’s so amazing is that if we canceled poker today, we would have thousands and thousands of people who would wake up tomorrow and say, ‘What the hell do I do tonight? That’s where my friends go, that what’s I did every Tuesday night for the past five years.’ And I think a lot of bars are

missing that. They focus on things like dollar draft night or 2-for-1 specials or happy hours. And while that’s all good and they're important components of running a successful bar, the problem is that all you’re doing is lowering your price; you’re not creating a better experience. We can do that.

Get in the mix.

BB: So a bar owner can create enhanced social scenes with your platforms, which sounds ideal for business.

Matsinger: Well, poker differs from trivia in that, when you go to play trivia, you come in with a group of friends. It’s you and three buddies from work and you decide to go have a few beers and play trivia. You sit at the table with your buddies and it becomes you against the group of guys across the bar. With poker, because it’s an individual game where you’re forced into a group situation, the impact on t he social side is height ened immensely. You have no choice — you’re sitting shoulder-to-shoulder with somebody and these people will become your friends. www.barbizmag.com

In print, in person and online.

The premier how-to resource.

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October 2013 Bar Business Magazine

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How To:

Staff r u o Y n i a r T To Check ID

Get the IDea?

By RoBeRT C. SmITh, Nightclub Security Consultants

The basics of checking ID’s are just that—pretty basic. But there is a lot to learn in order to give your bouncers and bartenders the best chance to fend off minors and keep your bar safe.

G

et this simple fact through your skull: Nationwide, the number-one liquor control violation for liquor-licensed establishments is service of alcohol to an underage person. When I teach and talk about this (and other things) I try to get students to simply understand that if they could just do ONE THING—just one simple and routine thing—it would be to check a young person’s ID properly.

Fifteen years ago, I quickly learned that this request was much easier to talk about than it was to get employees to do.

It appears too many bartenders, servers, beer tub girls, doormen—and anyone else who might be tasked with checking ID—just don’t do it.

How the hell can you stop the 20-year-old from drinking in your bar if you’re not asking for their ID? You can’t.

Another excuse: “I thought someone else checked their ID already.” Again I respond: WHAT? This isn’t rocket science; it’s not even science! It is, however, simple to do and must be constantly stressed to employees. It’s one of the most important parts of their job.

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Please, allow me to first give managers and owners four important points to help them succeed in getting their staff to adhere the list that follows, all of which will lead to a better system for checking ID’s.

FIRST POINT: Everyone should understand the disastrous consequence of mistakes in this area. Teach them about ways your establishment can be held civilly liable, teach them about being arrested for serving a minor, and finally, teach them that they will get fired. And, by the way, if you teach this and then catch your bartender forgetting to check ID after being trained and warned, fire them anyway. Then watch how fast everyone else catches on.

SECOND POINT: Create or modify your house policy on whose ID you actually screen. My suggestion: “We check the ID of anyone who appears to be under the age of 30.” Simple to remember and simple to enforce. For those operators who think they should have a policy under which everyone must October 2013 Bar Business Magazine

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How To: be screened, you’re wrong. It’s not the law (anywhere) and it’s definitely not “hospitable.” Send me an email if you’d want to discuss this and want to see some legal documents on the topic.

THIRD POINT: Get all the necessary tools to do the job right. If you need to buy and issue flashlights, do so. If you need to buy the ID Scanning Guide, do so. If your staff needs tools to keep YOUR venue safe, give them the tools.

This might also include ID Scanners or ultraviolet lights and more. But remember, the employees must also be taught that even though they have the equipment, they can’t be afraid to use it when they need too.

FOURTH POINT: Even if you think you have a great relationship with your local police agency, get them involved in this new employee training and education process. You would really like to have them be knowledgeable of what you are doing, so when you have issues at your door, they are already up to speed on the program and will help you deal with complaints and other issues.

Ok, once you’ve checked off points one through four above (or at least completed the first two), move on to the list below, with training steps for your staff. This list will give them a great start and can provide refresher points to really get them on track. (For a more involved, formal, Internet training session, please visit our website at www. nightclubsecurity.com and take our nationally recognized ID Training Course. By using this along with your own internal training, you are truly raising your standard of care.) Here are your employee training points: 1. Ask the guest for their ID. Remember our first discussion point above. If employees aren’t checking for minors, they can’t catch them.

2. Get the ID in your hands. Don’t look at the ID though the plastic of the wallet or from across the bar. Politely ask the guest to remove the ID from its holder and get it in your hand. If it’s in your hand, you can feel it, rub it, touch it and feel any large or small imperfections or for the use of Internet plastics. Teach young servers it’s not being pushy to ask this, it’s part of the check that must be done.

3. Check the age. (This one kills me.) Teach employees to look at a calendar and know the date before they start their shift. As I sit and write this, it’s August 28, 2013. They have to remember the year 1992. Take the current year and subtracted 21. Then, they must know the current date. So, if I’m behind the bar and a guest who appears to be under the age of 30 walks up to me, I just think of 1992 and ask for their ID. If the birth date says July 26, 1992, simple: this person is only 20 but their birthday is in two days. This point can’t be confusing. This is basic training.

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First and foremost: Make sure the face in front of you matches the face on the ID. 4. Check the photo. One of the most important parts of checking the ID is to look at the photo. Although there are some great Internet fakes out there with the guest’s real photo, the most common type of underage ID your staff will see has been borrowed. So, examine the photo and the person giving it to you. I suggest starting at the top of the face and moving to the bottom: hairline, eyes, nose, ears, lips and then anything else that should match up. If you feel funny at all about the guest and the ID, STOP and re-examine and NEVER be afraid to get help from another employee.

5. Check the rest of the ID. Every state uses a combination of several security features, with most states using the same features but in different formats. For example, over 40 states use an ultraviolet or black light holograms. Florida has a blacklight photo while New York uses a blacklight state seal. Over 35 states use microprinting. Micro-printing is nothing more than a very small font. California has over 300 characters of micro-printing so small most can’t see them hidden in lines and designs on the front and back. Arizona places a small line of micro-printing under the signature box.

Some of the other commonly used security features are micro-perforations or very tiny holes to create a design. There are secondary hologram photos that are very common. There are small and large raised areas, like Braille, that are used to spell out names, signatures or birth dates. To get better at spotting these and other security features, start checking your own ID and fellow employees from other states.

Cont. on page 49 www.barbizmag.com

Bar Owners Use CUtting-edge teChnOlOgy in the Fight against Underage drinking ImagIne if servers at bars or restaurants could aim a smartphone at the barcode or magnetic stripe on a driver’s license to instantly read and verify the encoded information and display the results—including the bearer’s name, date of birth, height, weight, eye color, hair color, gender, issue date, expiration date, issuing jurisdiction and ID number.

Well, now it can be done.

Intellicheck Mobilisa, Inc., a global leader in identity solutions and wireless security systems, has officially launched barZapp™, an ID-checking mobile app that allows a user’s smartphone to verify the authenticity of an ID card.

BarZapp, which incorporates Intellicheck Mobilisa’s patented ID

Check software, instantly verifies the authenticity of state and provincial driver licenses and ID cards, as well as military and government ID cards.

This system can be utilized by servers at bars, restaurants and other establishments to reduce the chances of receiving fines and penalties when age-restricted products like alcohol, tobacco products, access or movies, for example, are unknowingly sold to underage purchasers. Licenses are granted for individual devices, allowing licensees to rotate the devices among rotating staff.

The introduction of barZapp offers an exciting and powerful new tool to battle the problem of fake IDs and underage drinking.

Uncork potential profits.

Sign up for free at www.barbizmag.com

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

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October 2013 Bar Business Magazine

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music. photobooth. karaoke. mobile.

How To:

Put Your POS to Use

STaying POSitive The importance of using your POS system to control operations underscores the way in which the right system—used the right way —can keep your profit margins on the POSitive side.

By Brian J.Warrener, Associate Professor, The College of Management, Johnson & Wales University

T

he new realities of the beverage business have raised the stakes for owners and operators. Higher quality ingredients mean higher cost, and the higher prices charged for drinks that include these costly ingredients mean more revenue is flowing through your bar. Understanding your cost basis and charging appropriately is imperative.

Having a tight handle on the product going across your bar

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and the revenue flowing back is just as important.

To best control this exchange, there is no substitute for a smart, observant, present manager. The most effective tool this manager can employ to assist in this effort is a good Point of Sale system. Not to over-simplify what can often seem overwhelming, there are only three things you need to do to turn your POS system into your most useful asset.

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How To: Tools like the Harbortouch mobile app make it easier for customers to spend money once inside in your venue.

1. Select a POS SyStem Chances are good that you are already using a POS system in your operation.

Good for you. Chances are just as good that you are not taking full advantage of its ability to control your operation. Not good for you…but it’s easy enough to turn that really expensive cash register into a really effective management tool.

If you don’t have POS in your operation or are considering a new system, there are lots of providers in the market and many of them offer an excellent product. How do you choose?

Price is an important consideration, but not most important.

Features and functionality are important considerations, but only those that you seem likely to use.

Don’t pay for stuff you don’t need or won’t use. Don’t get distracted by flashy technology that, while impressive when demonstrated, you suspect might be too complicated or time-consuming for your staff to easily or willingly employ. Be especially careful of technology that helps you accomplish something that is not a key goal or a core component of your business. For example, wireless technology allows for the convenient movement of terminals and the simple use of handheld remotes. If you do substantial sales away from your primary bar, this technology and its associated costs may very well be justified. If most of your business happens at your bar, you should pass.

Service and support are important considerations, and based on my experiences, the most important factors in selecting a system.

Installation and setup of a new system is difficult. Training managers on the use of a new system is difficult.

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Training staff on a new system is difficult. Having your system go down in the middle of a busy shift just plain sucks. Make sure you ask the right questions about service and support before committing to a new system.

Ask who will be responsible for installation and training, their experience and the duration of both.

Ask about support, who provides it and when it is available. Don’t assume the answers you get are accurate; ask for references, contact them, and ask tough questions. The thing needs to work, and when it doesn’t, it needs to get fixed…fast.

2. Set uP yOur POS Some of the expense associated with acquiring a POS system is associated with the installation of hardware and software and customizing the system so it works best for your operation. This can include the appearance and sequencing of screens, the appearance and location of buttons or tiles, and especially, the complete and accurate representation of your drink offerings and their associated prices and recipes.

Making sure the system works the way you want it to and that it includes all the information you need requires your input, effort, and time. Before installation you should go through your entire drink menu and finalize recipes, calculate accurate costing, and establish appropriate pricing. This can be a monumental effort for most operators. It takes time away from the operation and requires close attention to detail. Rest assured, the only way to effectively employ your POS system as an effective control is to set it up accurately. It is easier to set up correctly at the beginning than to correct errors and omissions later.

3. uSe yOur POS tO cOntrOl yOur OPeratiOn Once you have purchased a system, upgraded, or added the correct information to an existing system, you are ready to use the information it can provide to help control your operation.

Set up your manager reports. Any POS system includes a number of manager reports that can be run on individual products or categories for a selected period of time. These reports can provide useful information, including the number of units sold as well as the total dollars generated by the sale of an item or category. The total sales generated by a particular category is helpful when determining product offerings and mix, pricing, or the emphasis you should place on a particular category.

For example, I might want to run a report on the total number of drinks

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sold during the lunch shift that were made with ABSOLUT Vodka. The results of that report might tell me that we sold two ABSOLUT drinks, that they were both vodka gimlets, and that according to the gimlet recipe we should have used three ounces of vodka. We generated a total of $18.00 in sales for those two drinks.

Take inventory. It is necessary—at least monthly—to generate financial statements. Many operations complete full inventories bi-weekly, weekly, or at the end of each day because it's the best way to control product and revenue. It works, but it is certainly not optimal.

A POS system, however, is ideal for controlling operations in this manner in that it allows the operator flexibility.

It allows for periodic and regular audits, and those are much easier and more convenient than taking full inventory all the time. All you need to do is take an inventory for some duration of time that matches the duration of time for which you ran the manager’s report.

The purpose for taking inventory in this system is to determine an expectation for a particular product, for a particular shift, for a particular day, etc. That expectation is then compared to the actual results for the similar time period or product (or both) and conclusions can be drawn about what might be happening within your operation.

Let’s follow through on my original ABSOLUT lunchtime drink example from a few paragraphs back. At the beginning of the same lunch shift, I take an inventory of ABSOLUT Vodka.

At the end of the shift, I take another inventory of ABSOLUT Vodka, and I don’t tell the bartender. My beginning inventory—say 30 ounces—minus my ending inventory—say 26.5 ounces— indicates that we have used 3.5 ounces of ABSOLUT. I would expect that we sold three drinks with ABSOLUT, each drink having 1.5 ounces of vodka.

We should have generated $27.00 in sales from those drinks. We only sold two. We only generated $18.00 in sales.

I know I have a problem.

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Taking acTion I can now investigate the root cause of the problem. It’s possible that a drink was given away, or the bartender had a drink, or the bartender sold three drinks but pocketed the money for one.

It’s possible that the bartender is overpouring. Bottom line—I know there is a problem, I know when it occurred and I know what member of my staff was working when it happened. I can

identify the action and correct it.

By auditing my bars and bartenders frequently and conveniently, I am able to determine if there is a problem at my bar without having to take full inventory. I need the right Point of Sale system with the right information in it in order to be able to accomplish this task. This saves time and money and gives me excellent control over my operation.

HIRE Better Bartenders on Shiftgig.com/barbiz

Shiftgig.com/barbiz October 2013 Bar Business Magazine

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À la une… (making headlines)

W

hen doing my preliminary research for my piece on Bordeaux, I was surprised to learn that a place so identified with its wine history and traditions had a little bit of an image problem, from Rick Steves’ snarky assessment of the city about a decade ago to other pundits noting that the city of Bordeaux was merely a jump-off point for visits and tours to all of the area’s renowned areas.

While one could honestly assess that the city had seen better days a decade ago, it unfolds today as a more relaxed yet sophisticated alternative to Paris.

Alain Juppé, Bordeaux’s mayor and former prime

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By Elyse Glickman

minister of France, organized a makeover to the city that would make Coco Chanel, Givenchy and Yves Saint Laurent proud. Walk the streets of the central city today, and it becomes obvious savvy entrepreneurs and sommeliers took good advantage of the situation.

From an aesthetic perspective, wine bars run the gamut from jewel-box-like rooms with a Belle Époque flair to country casual chic evoking the wineries in the nearby countryside to gleaming modern and futuristic interiors. While there is overlap between the wines being served at these diverse spots, they are as much centers of wine education for customers as they are social gathering spots. www.barbizmag.com

As sophisticAted Wine bArs tAke flight Across the U.s., so do the expectAtions of increAsingly diverse And sAvvy Wine drinkers. WhAt better plAce thAn bordeAUx, frAnce to leArn the nUAnces behind sUccessfUl Wine bAr concepts

Old WOrld, NeW SpiNS Bordeaux’s streets are paved with culinary gold, from chocolate and cheese specialty shops to specialized boutiques proffering local sweets (macaroons, cannelles) to foie gras and wines. However, the wine bars add an extra patina to the urban scene, drawing everyone from trend-seeking college kids to middle aged couples to multi-generational groups enjoying a casual evening out.

Given that stereotypical American wine bar clients include stuffy, suit-wearing businessmen and ladies who lunch, there is a challenge for owners and sommeliers to make their establishment at once profitable as well as relevant wider group of customers beyond the over-40 upper-income demographic. Conversely, while every major market in the U.S. has cocktail bars and nightclubs designed with younger adults in mind, a savvy American wine bar owner visiting Bordeaux would immediately recognize that there are many young adults who embrace wine bars as a very palatable and social alternative to nightclubs...and big crowds may not be every young person’s cup of tea. www.barbizmag.com

It sometimes takes a young, educated and personable owner, sommelier or manager to not just introduce his peers to wine, but also transform the wine bar paradigm from a staid sipping session sometimes involving name dropping to a lively evening involving conversation and youthful energy.

Just ask Benjamin Bouet, who parlayed his early professional experience selling wines in Sydney, Australia into the three year-old Aux 4 Coins du Vin (“Four Corners of Wine”).

Bouet’s concept is solid, with old stone walls and basic furnishings providing a backdrop for by-theglass machine technology (by such companies as By The Glass, WineEmotion and Enomatic) and midcentury light fixtures. According to Bouet, the menu of simple cheese plates, charcuterie and bread is intended to complement but not distract from the bar’s raison d’etre--discovery and experimentation.

“What makes our bar successful? These machines for one, which I discovered while selling wines in Sydney” he muses. “They allow us to serve 32 wines by the glass at all times in a cost effective way. Back in 2007, when I was finishing my studies, I realized there were only five wine bars in Bordeaux, and there was (a great opportunity) here. As there are over 35 or 40 wine bars now, I am proud to be a part of the changing the landscape of the city and having an impact on who is drinking wine.”

While many of the wine bars are natural showcases for Bordeaux’s wines, Bouet’s menu also includes eight reds and eight whites from other production regions of France and eight reds from other countries.

“My objective is to offer an interesting variety of bottles by the glass, so customers have the freedom to try new things without having to buy whole bottles,” he October 2013 Bar Business Magazine

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“typical” customer will change. However, he says their basic concept will just deepen.

“If you want to keep old customers and bring in new ones, always look out for the new producers with big ideas,” says du Clos.

iN GOOd TaSTe

“To bring in new customers, look for new producers with big ideas.” explains. “A customer can spend the same amount of money to try more wines. The by-the-glass program and modern technology allows us to offer more wines, which in turn makes wine more approachable to more people.”

Bouet’s advice to young wine bar owners in the States, regardless of whether they want to focus on American wine regions or offer a variety, is to embrace technology that makes the by-the-glass program more profitable and more inclusive.

The acclaimed restaurant La Tupina is part of the Rue Porte de la Monnaie’s “restaurant row,” including Bar-Cave De La Monnaie. While owner Jean-Pierre Xiradakis holds court at La Tupina, Remy du Clos manages this traditional-looking (kind of arty, pocketsized neighborhood French wine bar you may have seen in the movies) wine bar whose wine list is as intimate as its setting.

Several successful restaurants like Brasserie Bordelaise are at heart very successful wine bars that just so happen to have good food as well as different rooms and expansive wine menus that cater to every conceivable kind of customer. One local in passing described it as sort of a Galeries Lafayette (department store) of wine experiences, from a sleek VIP room to country-type settings for large groups to more elegant cafe settings and the actual bar itself. The multi-page wine list is literally all over the map in terms of Bordeaux appellations as well as other regions of France, Europe and even California. Even before you see the actual list in print, you see their approach in the way wine bottles are arranged around the brasserie.

Although the wine list is more expansive than Aux Quartres Coins, the dishes themselves are decidedly simple (grilled duck, steak fillets and fish prepared with basic sides like perfectly done fries and green salad) so the glasses, bottle or bottles ordered can be seen in full relief. Its quintessentially French but nonregion specific ambiance plays a role given the mix of international tourists and local customers who are interested in casually exploring French culture and its “art de vivre”.

While Brasserie Bordelaise is regarded as a good jumping off point for a French gastronomic experience that incorporates wine, Le Grand Bar Castan is more an in-depth exploration of French culture through wine, according to owner Vincent Rocher, who with his brother used the building’s original structure to reconcile past, present and even primordial elements

in one approach, wines are organized by areas of production, which allows customers to explore by geopgraphic region.

“We focus on wines from small producers from the Cote du Bordeaux, and other small appellations,” explains du Clos. “While you won’t find Medoc or St. Emilion on the list, our goal is to show that small producers can make wines that are as good as they are affordable.”

Describing the establishment as a “district” (neighborhood) bar, du Clos explains that while the current clientele is mostly young locals and university students from the area, Parisians and other visitors are “discovering” it. He predicts that as Bordeaux expands as a city and draws increasing numbers of visitors from elsewhere, the definition of a 34

Bar Business Magazine October 2013

Non-region-specific ambiance works for attracting tourists. www.barbizmag.com

that provide guests clues to the terroir or soils that makes the Bordeaux appellations unique.

The floors, tiles and ceiling preserve the adventurous joie de vivre that we associate with the turn of the 19th century, contrasts with jagged-edged limestone coming out of the walls as well as German light fixtures made from reclaimed Campari bottles.

Just as the decor provides “some unexpected elements,” according to Rochers, the mostly Bordeaux-focused wine menu throws its regulars—a multi-generational customer base—a curve. Though the Rocher brothers don’t see Le Grand Bar Castan as a classic wine bar, per se, and there is no food pairing element, the wine aspect is successful with middle aged couples and older people, thanks to offerings that run the gamut from about €20 ($26) to €60 ($80) and up per bottle.

“Older customers are more adventurous than younger customers because they have had the prior experience drinking wine,” assesses Rochers.

“Younger people sometimes gravitate towards whisky or beer, and while we have those available, it is my metier to introduce them or reintroduce them to wines of the Southwest Region and get them excited about it.

Our wines are organized by areas of production, which allows (customers to explore the wines) by geographic region and even the visuals (the labels) on the bottles.”

bordeaux’s streets are paved with culinary gold, from chocolate and cheese specialty shops to specialized boutiques.

The majority of wines coming from Bordeaux on their wine list are broken down by red, white, style, region, and appellation. However, there are quite a few wines from other parts of France, including Carcassonne and Champagne, as well as a handful of wines from Portugal, Lebanon and Spain. The common thread running through the wine list is that at the high and low ends of the price scale, the owners feel their selections demand a discovery.

“My advice? Be fearless in introducing new things to the guest,” assures Rochers, “You are not just making money for your bar but also helping the producers or merchants you work with sell those wines at local retailers. Teach younger people how to drink wine, but in a way that’s fun, emphasizing the discovery. As they grow more experienced and sophisticated with the wines, extend their comfort zone.”

In their own way, every bar uses a strategy of education to create repeat business for themselves, and by association, the wine producers and their representatives. However, there are some bars that elevate the importance of wine education to a new level—both for the general public and for those in the business as well. www.barbizmag.com

No matter the country, wine storage is a key to service.

To read more about the wine bar scene in Bordeaux, including a gallery that takes the concept of “wine as art” quite literally; plus, how the educational approaches of The Bordeaux Wine School and Bar à Vin work, check out the special Web-only portion of this article by going to http://www.barbizmag.com/component/content/ article/22-booze-news/2772-bordeaux-nights.

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October 2013 Bar Business Magazine

35

To Free or Not to Free?

(That is the Question, Again) The age-old conundrum faced by many a bar owner Is wheTher To allow free pours or requIre conTrolled pours In TheIr esTablIshmenT. In parT 2 of our exTensIve examInaTIon of ThIs TopIc, we look aT whaT The experTs have To say on The maTTer.

By Bob Johnson, aka “BobTheBarGuy.com”

I

n Part 1 of our look at free pour vs. control pour in the September 2013 digital issue of Bar Business, we discussed some of the myths, the math, and the methods behind this long-running argument. This month, we’ll leave up to the experts, citing a selection of excerpts from some of the leading industry writers and mixologists and the words of wisdom they’ve shared over the years on the topic.

So, what do the experts have to say about shot glass versus free pour?

Brian Rea, former corporate beverage director for Host International, winner of numerous mixed drink competitions, and a UCLA bar management professor, conducted consumer research and training seminars for the National Restaurant Association for many years. “Measure, measure, measure! Do not free pour,” says Rea. “The key to consistently great-tasting drinks is adherence to measurements. You must be exact. Be sure to measure and never attempt to give the guest an oversized drink, because all it does is spoil that guest’s chance of an enjoyable drink. You don’t like it when people give you those portions, so why should you engage in that practice?”

Philip Moore, author of Total Bar and Beverage

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Management, says, “The argument that customers prefer bartenders to free pour is usually much exaggerated. If the portions are going to be the same, why should the customer care?”

Harris Thayse, author of Professional Bar Service Management, has this take: “Controlling the portions of liquor used in highballs and cocktails is a difficult and serious problem to management. The difficulty does not lay so much in getting the bartender to pour a oneounce (or whatever) drink and no more. The difficulty lies in the absence of controls for spot-checking the bartenders on different shifts to see how they are doing on portion control.”

“Standard portion sizes are another beverage management tool,” says Jack Ninemeier, author of Management of Food And Beverage Operations. “All drinks of the same type should be of the same size portion. Portion size should be dictated by the standard beverage recipe.”

Jon Buller, author of Buller’s Professional Course in Bartending for Home Study, says, “Bartenders generally do not like using the shot glass. It slows you down, and it seems to take away some part of your professionalism. It also removes the possibility of www.barbizmag.com

“pouring a good drink” for a regular customer. This can be an important part of a bartender’s relationship with regulars and, if it’s not overdone, can be good for the business as well as for tips. It is also helpful to have the option of occasionally pouring a weak drink.”

He continues: “The biggest drawback to shot glass and automatic pour is that in many parts of the country, they run against the grain of local custom. At a bar at a major airport or in a large hotel chain, these tools may be appropriate. But in a more local market, if free pouring is the accepted practice, then the use of the shot glass or the automatic pourers can be resented by the clientele and give an impression that is somewhat tightfisted and unfriendly. Bartenders also dislike these systems.”

Buller’s conclusion: “It is possible to have control with a free pouring system, but it requires a little extra training and watchfulness on the part of management. A free pouring system can work amazingly well if employees are clearly aware of their responsibilities and if there is proper supervision. A free pouring system that simply abandons control, however, can be a disaster!”

Costas Katsigris and Mary Porter, authors of The Bar www.barbizmag.com

and Beverage Book, a bar management textbook used at several universities, comment on the topic: “Free pouring takes practice, experience, confidence, and good reliable pourers. It is usually the least accurate way to pour, since it is only as consistent as the individual pouring and it is likely to vary from person to person and from day to day. Even the best free pour bartender should check his or her pour every few days to see if it is still on target.

“If the free pour is accurate and consistent it can have the advantages of speed and showmanship. But few bartenders can rival the accuracy and consistency of an objectively measured drink.”

And here is what I have to say about free pour: I have converted over 60 bars in recent years from free pour to measured or controlled pour. There was minimal customer complaint. Those who did complain were the heavy drinkers who wanted something for nothing. We lost many of those customers. Good! The new customers we gained never complained about the measured pour.

The drink was 1 ¼ ounces every time and it was fairly priced and competitive for the local market.

Pouring cost percentage reduced on average 8-10 percent per location. That’s a staggering amount of October 2013 Bar Business Magazine

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PERNOD ABSINTHE ANNOUNCES RETURN TO ORIGINAL RECIPE Speaking of free pour vs control pour, here is some news about a particular spirit you want to be quite careful about dispensing haphazardly.

Pernod Absinthe, the first-ever absinthe commercially produced and sold, announced today the re-launch of its original formula.

Available on- and off-premise in October 2013, the change marks a new chapter in the brand’s storied history. The formula was developed during a two-year process using the few remaining records of how Pernod Absinthe was made in the 1800s. Since the 1912 ban on absinthe in the United States was lifted in 2007, Pernod Absinthe has been at the forefront of the spirit’s renaissance. With the re-introduction of the Original Formula, Pernod Absinthe again takes its rightful place as the most authentic and original absinthe on the market.

The recipe change features three marked differences. First, the base spirit will shift from a neutral grain to a neutral wine spirit, staying true to the traditional and most authentic way of making absinthe. Grapes are sourced from Region 5 “Languedoc” as noted in the original manuscript.

Next, the grande wormwood, the key element to creating absinthe, will be cultivated in Pontarlier, France, the historical home of Pernod Absinthe where the original factory was founded in 1805. Lastly, the spirit will be colored naturally through maceration of green nettles, instead of added dyes and artificial colors.

“Pernod Absinthe has a rich history that helped shape an era, and a return to the original Pernod Absinthe formula marks a historic time for both the brand and its heralded past,” says Clare Kanter, VP, Category Marketing (Gin, Tequila & Exports) at Pernod Ricard USA. “As we pay homage to the brand’s past, we look forward to introducing Pernod Absinthe for the world to enjoy as it once did.”

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In France, at the turn of the 19th Century, Pernod Absinthe was the aperitif of choice. The creative community, in particular, savored the long evenings spent conversing over a glass of absinthe. By the middle of the 19th Century, it was standard practice to celebrate the hour just before dusk by enjoying a Pernod Absinthe cocktail with friends—“The Green Hour.”

As absinthe’s popularity grew, it sparked jealousy in the wine lobby of France. As a result, the lobby launched a severe and effective smear campaign against the spirit, fabricating and spreading misinformation about absinthe’s qualities. Despite the false claims, the campaign was successful and

by 1915 absinthe was banned in the United States and Europe. It was not legalized again until the ban was lifted in 2007 after the FDA confirmed that absinthe is, and has always been, safe for human consumption.

Absinthe is officially defined as a high-proof spirit containing wormwood. Distillers often use other herbs and spices as well, green anise and fennel being the most common additions. Pernod Absinthe is flavored with a carefully balanced bouquet of herbs, including Melissa, hyssop, Pontique wormwood, fennel and star anise, and is made in small batches in a copper still in its new distillery in Thuir, located in the South of France. The distillery will also serve as the new “Brand Home,” where bartenders and brand enthusiasts can visit to learn more about the brand and develop new cocktails.

TASTING NOTES Color: Bright green close to yellow, combined with water, Pernod Absinthe is adorned with a light opalescent green.

Nose: The powerful note of the wormwood herb, both green and animal (musky) is refreshed by herbaceous notes of hyssop and citrus notes of lemon balm. The whole note is softened by floral and round notes of anise seed.

The extracts of other aniseed plants enhance the freshness and bring their contribution to the complexity of the product.

Palate: The attack is fresh, with a distinctive feature marked by wormwood herb softened by aniseed notes. Then, green, spicy and slightly medicinal notes from other plants follow, bringing a lot of complexity. The final note is a balance between the smooth and almost sweet note from aniseed and the bitterness brought by the Pontique wormwood. www.barbizmag.com

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money toward the bottom line.

As a former bartender, I tired of the customer type who questioned the amount of my free pour. “Hey, that’s not a shot!” or, “Hey, when are you going to put some liquor in the drink?” I always preferred working in a bar that measured its shots. I was required to perform to a higher standard and there was a way to measure my performance. I liked knowing the drink was going to be made the same way every time. I liked knowing that my Martinis and Manhattans, ordered “up” were going to come up to the same level in the glass every time.

What amuses me about most free pour bartenders is their inability to use two hands when making a drink. You see them pouring the liquor with their right hand, then putting the bottle back in the speed rack. With their left hand (or right hand) they’ll pick up the liquor and the mix and add it to the drink. Two separate steps. You would think they would take advantage of the “speed” capability of free pour and pick up the liquor and the mix at the same time, one in each hand, the glass already iced.

Another advantage of a regulated, shot glass bar is that management dictates to the bartender how the bar is going to be run, not vice versa. There has to be a chain of command in the bar. Bartenders work for the bar manager. There needs to be accountability and performance requirements the bartender must adhere to—dictated by management!

Look—this is America. You can

when you measure, you can manage. when you free pour, you won’T be sure of anyThIng, you’ll jusT be guessIng. and you won’T have conTrol of your busIness.

run your bar any way you want.

You can listen to all the experts (though every expert I’ve known personally, or who has written a book about bar management, are unanimous about using controlled pour). You can listen to those who have been there more years than you’ve been open, or you can listen to your bartenders.

I want you to stay in business a long time and I want you to make as much money as you possibly can. Remember: It’s not what you are making, it’s what you should

(or could) be making that will determine the amount of profit you generate from your business.

And I can assure you, beyond any reasonable doubt, you will make more money with a controlled pour as compared to a free pour, and you’ll have a better-run, more manageable bar with accountability. “Knowing” is a lot better than guessing or wondering. I’ll say it again: When you measure, you can manage.

When you free pour, you won’t be sure of anything, you’ll just be guessing. And you won’t have control of your business—the bartenders will To free or not to free? I think we all know the answer to that.

Bob Johnson, Bar Management expert, is a multi-unit beverage director who specializes in inventory control, bar management, and bartending. His book, “Manage Your Bar My Way!” is a compilation of 50 years of making mistakes and finally getting it right. Contact Bob at 800-447-4384 or check out his Web site at www.BobTheBarGuy.com.

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Bar Business Magazine October 2013

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All That Jazz For nearly three decades, Catalina Popescu has owned and operated one of the premier jazz clubs in America, right in the heart of Los Angeles. This month she tells us about how she got started and how she keeps it going after all these years. By Billy Kerr

R

unning a bar/restaurant, as anyone who has engaged in the task can tell you, is a daunting, thankless, almost impossible chore. What with the fickle attitudes of patrons, changing taste in food, and a feeling of simpatico with the actual space the establishment occupies, many obstacles must be addressed.

Adding live jazz to the mix, many would say, verges on insanity. Owning and operating a jazz club is not for the faint of heart, but that is exactly what Catalina Popescu has done for the last twenty-seven years.

In 1986, Popescu and her late husband Bob decided to open a seafood restaurant (the legal name of the club remains Catalina’s Seafood Inc.), but were warned by a friend

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that a seafood venue would be a risky venture. According to Popescu, the friend pointed out that, “It would be better to have music, jazz in particular, as part of the enterprise, since jazz would attract a more specialized clientele.”

(Bartender, I’ll have what he’s having.)

The Popescus took their friend’s advice and opened Catalina’s on Cahuenga Blvd., a block south of Hollywood Blvd. in the heart of Hollywood, in October 1986. Seafood was at the center of the menu, and the couple, not knowing much about the genre, decided to hire local jazz musicians to provide the music; in fact, the very first group to perform was lead by legendary saxophonist/flutist, Buddy Collette.

Catalina’s continued to hire local groups, but they were not www.barbizmag.com

able to make enough money to sustain the business. “One night, Bob announced he knew what we would do to change everything,” says Popescu.

“We’re going to hire Dizzy Gillespie.”

Gillespie’s was the only jazz name known by the couple, because he was the only famous jazz musician to have performed in their native Rumania, back when the “Iron Curtain” was very much a reality in Eastern Europe.

“This was not going to be very easy,” explains Popescu, “since we didn’t know Gillespie, or the people that booked him, all added to the fact that we owned a new, small, unknown club in L.A.” Still, the couple was persistent, and with the aid of Collette, they obtained Gillespie’s home phone number and called him. “Bob explained who we were, and that we wanted to hire him and his group,” continues Popescu. Amazingly, Gillespie said he would do it, and that he was available in March of 1987. “Now, we were new club owners,” says Popescu, “and we didn’t know what dates were good or bad to stage events, so we booked the dates, without a contract, which Gillespie said would be unnecessary. Bob’s word was good enough.”

The Popescu’s began advertising and making plans for the weekend performance by this famous jazz musician, “without one reservation [in place] by the Sunday before the engagement,” Popescu points out. “On the weekend before the performance, the local papers ran a story that this would be Gillespie’s first performance in L.A. in seven years. The phone rang off the hook on Monday, and we were sold out for two shows a night, for all three nights of the engagement—

Good Friday, Holy Saturday and Easter Sunday.” On the Saturday night, Gillespie requested a table for several friends, including Freddie Hubbard, Carmen McRae, Alice Coltrane, Tony Bennett and Miles Davis, all of who performed on stage that night.

That weekend changed everything for Catalina’s, almost instantly making it a world-class venue for jazz. The club became a Mecca for nationally and internationally known jazz stars including Art Blakey, McCoy Tyner, Chick Corea, Ray Brown, Joe Williams, Max Roach, Betty Carter, Joe Henderson, Joe Zawinul, Wynton and Branford Marsalis, Michael Brecker, and many more.

Catalina’s was flourishing, but certain problems connected with the Cahuenga location remained, including a lack of parking and the size of the club, which could not

The bar at Catalina Jazz Club offers all manner of beers and spirits and a complete wine list with many varietals by the glass. A menu of 50 specialty cocktails, offered at the tables and the bar, changes about every six months.

www.barbizmag.com

October 2013 Bar Business Magazine

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Catalina Jazz Club became a Mecca for nationally and internationally known jazz stars, such as Art Blakey, McCoy Tyner, Chick Corea, Michael Brecker, and Max Roach, all of whom graced the simple but classy stage inside the venue. support the big-name acts ownership wanted to book. Then, in 2000, it was every bar owner’s nightmare: The building owners informed the Popescus that a new lease would go into effect in 2003—at three times the rent. The couple spent the next three years looking for a new location, eventually opening the current Sunset Blvd. location on December 3, 2003.

When the Popescus decided to move to this new location, they had to apply for all the appropriate licenses, and a hearing was held for the general community to voice opinions. “Not one person raised any objection to our opening the new club (which is one block from Hollywood High School),” Popescu points out. “In fact, the assistant chief of police testified that we would be an asset to the community.”

The new club boasts 9,000 square feet (including the kitchen), with 75 tables, seating 235. In addition, there is affordable valet parking in the building and a lovely courtyard next to the main entrance. The club has a staff of 18, including six or seven part-time employees (most of whom have been with Popescu for more than ten years) and assistant manager Manny, who has 27 years on the job. “It took a bit of time after the move for business to get on an even keel again,” says Popescu. “Some customers liked the old place and resisted the new, but business did come back.”

Chef Luis Guzman, a veteran of 19 years with Catalina’s, oversees the Continental menu. All dishes are cooked to order 44

Bar Business Magazine October 2013

and include a wide variety of starters and salads, as well as specialty entrées such as Cajun Catfish, Homemade Sausage Pasta, and Mediterranean Salmon, their most popular dish. A full dessert menu completes the sumptuous package. In addition, Catalina’s has a Small Bites menu, which includes Tomato Brushettas (chopped Roma tomatoes, garlic, red onion, basil served on ciabatta bread topped with a touch of goat cheese), Jalapeno Poppers (Jalapeno peppers filled with cheese, fried, and served with ranch dressing), and Mini Chicken Tacos (pretty self explanatory). For after dinner, Catalina’s offers an extensive list of specialty coffees that includes Irish Coffee, Mexican Coffee (Kahlúa, tequila, and whipped cream), Spanish Coffee (Tia Maria, rum, and whipped cream) and Monte Cristo (Kahlúa, Grand Marnier, and whipped cream), among others.

The bar at Catalina’s offers all manner of beers and spirits and a complete wine list with many varieties by the glass. The list consists of California Chardonnays, like Sonoma Creek, all the way up to Louis Roeder Cristal Champagne, as well as red wines like Red Rock California Merlot, Opus One, and Mondavi-Baron Phillipe Rothschild Cabernet Sauvignon. Catalina’s also has a menu of 50 specialty drinks, offered at the tables and bar, which changes about every six months. “Many customers have no idea what they’d like to drink,” says Popescu. “This list gives them a chance to try something completely different.” www.barbizmag.com

“I’m very hands-on with every aspect of the restaurant. I buy the food and liquor, hire the acts, and deal with customers. And because I do these things, the staff does the same, without question. Everyone pitches in, like a family.”

Because the restaurant’s primary purpose is the presentation of jazz, several conditions must be considered, Popescu explains. “All the food is prepared to order, but everyone is seated at the same time and leaves at the same time,” she says. “Orders must be taken and filled as quickly as possible, and the food must be served before the performance starts (including coffee and desert) so as to not make any disturbance during the performance.”

On performance nights, the general price structure consists of an admission charge, which varies according to the artist, and a two-item minimum. (An “item” can be dinner and a beverage, dessert and a beverage, something from the small-bites menu and beverage, etc.) Student discounts are offered at most performances, allowing local youth the opportunity to hear the greats in jazz. “We try to offer as many choices as we can for our customers, to be as accessible as possible,” says Popescu.

Besides functioning as one of the most famous jazz clubs in the U.S., Catalina’s is also part of a community, and as such serves the community in many ways. The club provides a venue for civic functions, meetings, and parties. Catalina’s has been the home of the Young Artists’ Jazz Series for the last 17 years, through which aspiring jazz artists as young as 12 are presented to the community at large. In addition, the Musician’s Institute, a local private technical school, holds their recitals twice a year at the club. www.barbizmag.com

Catalina’s has certainly lived up to its slogan: “Nothing but the best in Jazz.” There is however, much more to this unique club and restaurant. When asked to what she attributes the success of the club, Popescu responded, “I’m very hands-on with every aspect of the restaurant. I buy the food and liquor, hire the acts, and deal with the customers. If someone in the kitchen is late or can’t come in, I’ll help prepare the food; if we are short handed at the bar, I’ll mix drinks; if there is a mess, I’ll clean it up. And because I do these things, the staff does the same, without question.

Everyone pitches in, like a family. It’s about care and respect. It’s really pretty simple.”

Simple? Oh bartender, I’ll have what she’s having.

Catalina Jazz Club 6725 W. Sunset Blvd.

Los Angeles, CA 90028 www.catalinajazzclub.com Billy Kerr is an accomplished jazz artist, composer, arranger and clinician. Brooklyn-born and raised on Long Island, he completed his studies at the Juilliard School of Music and Queens College receiving a BA in music. In addition to his busy performing schedule, Billy has written CD reviews for “Saxophone Journal” and is on the faculty of Shepherd University and College of the Canyons. www.BillyKerr.com October 2013 Bar Business Magazine

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Inventory Baileys® Vanilla Cinnamon Liqueur Baileys Vanilla Cinnamon is the newest addition to the Baileys collection. This modern twist on the classic Irish Cream blends the finest Madagascar vanilla and cinnamon for a unique Baileys taste experience. Extremely versatile with a lighter colored liquid and lighter mouth feel, the result is a delicious spirit that adds a touch of style to any occasion. With the elegant taste of vanilla blended with the finish of cinnamon spice, Baileys Vanilla Cinnamon can be enjoyed in a variety of ways.

The versatile liquid blends well with any base spirit for a delicious mixed shot or cocktail. You can also enjoy Baileys Vanilla Cinnamon neat, on the rocks, blended with ice, in your favorite cocktail, or in coffee. Visit www.baileys.com for more information.

Boyden Valley Takes Liqueurs To A New Level Boyden Valley Winery and Spirits, a producer of award-winning wines and cream liqueurs, is excited to announce its brand new Vermont Ice Apple and Maple Crème Liqueurs. These multi-award winning cream liqueurs are made with only the most exceptional ingredients, including Vermont estate maple syrup and Vermont grown, premium handpicked apples. Located on the hillsides of the Green Mountain state, Boyden Valley is proud to be the first craft distilled company in the United States to specialize in cream liqueurs. Carefully craft distilled in small batches, Boyden creams deliver an exquisite drinking experience that reflects the care, time and provenance of the ingredients that go into each bottle. Boyden Valley features craftdistilled apple brandy from the best varieties (Northern Spy, Macintosh and Empire) of premium, handpicked Vermont apples for flavor and complexity. www.boydenvalley.com

Metallic Wallcovering for Custom Murals

Laphroaig® Launches Cairdeas Port Wood Edition

DreamScape, a division of Roysons Corp, introduces Black Flash, a highly reflective black wallcovering, to it’s printable wallcovering media assortment of silver and gold metallic look media. DreamScape adds new Black Flash to its line of Silver Flash and Gold Flash metallic wallcoverings, further expanding the creative options for artists and printers. The glossy deep black surface lends drama and intrigue to feature walls and custom murals. The new material produces head turning wall graphics, wide format murals, and interior decor for retail, hospitality, corporate, trade show and museum displays and is especially effective in upscale, flashy venues like nightclubs, bars, restaurants and hotels. Black Flash meets the digital printing industry’s standards for materials that enhance image impact, color, depth and durability. www.dreamscapewalls.com.

The Càirdeas Port Wood Edition is a unique expression especially produced for Laphroaig’s distinguished loyalty group—the Friends of Laphroaig®. With a name derived from the traditional Gaelic meaning of “friendship,” this expression blends flavors of summer with more classic peat, charcoal flavors, celebrating the honesty, warmth, depth and inspiration behind every great friendship. At 102.6 proof, Càirdeas Port Wood Edition is available in limited quantities at fine retail locations nationwide at a suggested retail price of $74.99 for a 750ml bottle.

To learn more visit www.laphroaig.com.

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Narragansett’s New Year-Round Craft Bohemian Pils

Kentucky Pumpkin Barrel Ale Arrives for the Season

Narragansett Beer announces the release of its all-new Bohemian Pils, a craft offering joining the brewer’s flagship Lager, Light, and Cream Ale in its year-round line-up, which is complemented by seasonal craft offerings and limited-edition releases. The Narragansett Bohemian Pils was styled after the Narragansett Imperial Bohemian Pilsner, a limited-edition offering in the brand’s Private Stock series, released earlier this year.

Brewed under the supervision of award-winning brewmaster Sean Larkin, the new Pils is brewed to 5.2 percent alcohol by volume and filtered for a flavorful, sessionable beer experience. The brew features the nuanced flavor of Pale malt, Pilsner malt, Wheat malt and Cara Blonde malt up front, balanced with the bitterness of Northern Brewer and Hallertau hops. For further information on the Narragansett Bohemian Pils or to find a retailer near you, visit www.narragansettbeer.com.

The first seasonal beer ever produced

by Alltech’s Lexington Brewing and Distilling Co. will soon hit the market and signal the beginning of the fall season, conjuring up images of falling leaves, pumpkin carving and football.

The new Kentucky Pumpkin Barrel Ale will hit the market in limited quantities this week on draft, with bottles following shortly. Kentucky Pumpkin Barrel Ale is a barrel-aged ale brewed with Kentucky-sourced pumpkin, richly spiced with cinnamon, nutmeg and allspice. As the ale is aged in fresh bourbon barrels, the sweetness of caramel and vanilla are imparted upon the brew and complement its spicier base. At 10 percent alcohol by volume (ABV), this robust, limited release seasonal makes for a flavorful sipping beer to slowly warm up with as the weather cools. Some retailers will be offering collectible jack-o-latern snifters along with the ale. Kentucky Pumpkin Barrel Ale is finished using the same process as Kentucky Bourbon Barrel Ale® and Kentucky Bourbon Barrel Stout®, which are both aged in bourbon barrels for six weeks. Visit www.Alltech.com

Sauza® Sparkling Margaritas Keep Summer Alive

Woodchuck® Launches New ‘Cellar Series’

Sauza® Tequila, the margarita’s favorite tequila, is revolutionizing the category with its launch of NEW Sauza Sparkling Margaritas.

Made with a Sauza Silver Tequila base, the line comes in three delicious and refreshing ready-to-serve flavors – Original Lime, Wild Berry and Mango Peach.

All three varieties have a real, authentic margarita taste in a bubbly format.

Serve over ice, and make any moment a celebration! For more information, please visit www. sauzatequila.com.

Woodchuck Hard Cider is launching a new line of ciders crafted from the many cider recipes and test batches tucked away in the back of the cidery cellar. The Woodchuck Cellar Series will be released across the country, and feature a rotating selection of innovative cider styles every few months.

The first such cider is Woodchuck Cellar Series Dry Hop. The dry hop technique, by which the fermented cider is strained through a tank of fresh whole cone Cascade hops, infuses the cider with crisp citrus and pine notes. The smooth apple character of Woodchuck’s signature hard cider balances perfectly against the bitterness of the hops. It’s another category bending cider from Woodchuck. Each cider starts as a blank canvas upon which unique ingredients, yeast strains, and fermentation techniques will serve as the brushstrokes. Each batch will be produced in extremely limited quantities to allow quick turn over between styles. For more information visit www.woodchuck.com.

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October 2013 Bar Business Magazine

47

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The How-To Publication

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

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How To: Cont. from page 27

6. Teach employees not to be afraid to ask questions.

Yes, there are some normal questions to ask the possible underage person, but remember, they have probably have already memorized things such as the address on the ID or the zip code. So, instead, think of more direct questions that they may not have thought of. Employees shouldn’t use these questions all the time, but instead, they should be “go to” questions that you know what the response should be.

You don’t have to know the correct answer to these questions, but you want the person who is using a borrowed ID to stop and think about your question, mainly because the question has surprised them and they don’t know the answer. So, pick a question that most people would automatically know the answer to: “What’s your zodiac sign?” or “What high school did you go to?”

Again, you don’t have to know the answer, but you need to understand the way they answer.

Typically an underage person will start their answer with, “Uhh…” or they will be very silent. Try this with another employee or friend you know. If they have a brother or sister or a close friend, just quickly ask them, “What’s your sisters zodiac sign?” It’s funny but you will automatically see the response you’re looking for when you ask the underage person using a borrowed ID; they will appear like they are thinking of the answer instead of just automatically knowing the answer.

Employees must understand that, as with any skill — and checking ID is a skill — with time and practice, they will become better at it. It’s extremely important that employees understand their role and the importance of screening ID. If your employees can follow the rules you teach them, your entire establishment will be better protected. Get the IDea? Good luck and be safe.

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October 2013 Bar Business Magazine

49

Holiday Happenings

November 2013

1

7

Nov 1: National Authors Day. On this day, pick up a copy of The Tender Bar,

by J.R. Moehringer, which is the sweetest love story ever told about a man and his bar.

Nov 7: National Gin Day. It’s about time we honor this often neglected botanical beauty of a spirit. Tonight, offer drink specials on the classic gin and tonic and get people drinking and thinking about gin.

21 25 Nov 21: Great American Smokeout.

Here’s an interesting approach for this annual anti-smoking day: Encourage your puffing patrons to try an e-cigarette today; maybe even have a few freebies on hand behind the bar.

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Nov 25: Blasé Day. We’re so not feeling this holiday…

Bar Business Magazine October 2013

10 Nov 10: Area Code Day. 212 in the house yo!

Mix up a special concoction today and name it after your area code.

Show some numerical pride, people!

28 Nov 28: Red Planet Day. To honor that big old planet today, serve up some bright red cocktails and put “Pump Up the Volume”

by M.A.R.R.S. on your digital jukebox. Then welcome all your usual martians . . . ahem . . . customers into the bar.

15

17

Nov 15: America Recycles Day. If you don’t already have a dedicated recycling program in place for all your glass and plastic, today is the day to get it started.

Help us keep the bar industry on the forefront of the green movement.

Nov 17: Take a Hike Day. Organize a hike with some of your regulars on this day. Drag them out of the bar and into the great outdoors, then bring them back to the bar. A cold beer always tastes a little better after some fresh air exercise.

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Nov 29: Square Dance Day. I was forced to do this in my high school gym class once a year, so the rest of you should suffer as much on this day and have your customers dosey doe around the bar. It’s awful. Just awful.

Nov 30: National Meth Awareness Day. Thanks for the ride, Mr. White. It was as good as it gets.

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index of advertisers

Company

web site address

page #

ADT

www.ADT.com

11

Barzz.net

www.barzz.net

17

Buzztime

www.goBEOND.com

7

FIO Financial Solutions

www.fiofinancialsolutions.com

35

HARBORTOUCH

www.iharbortouch.com

39

IDscan.net

www.idscan.net

40

Kardwell International Inc

www.DrinkTokens.com

16

McCormick Distilling Co Inc

www.TarantulaTequila.com

1

McCormick Distilling Co Inc

www.TripleCrownWhiskey.com

24

Modern Line Furniture

www.modernlinefurniture.com

C2

Moving Targets

www.MovingTargets.com

3

Pernod Ricard

www.ABSOLUT.COM

15

Pernod Ricard

www.theglenlivet.com

C4

Shiftgig.com

www.shiftgig.com

31

TouchTunes

www.touchtunes.com

28

Western Spirits Beverage Company

www.KRU82.com

20

World Tavern Entertainment

www.worldtavernentertainment.com

5

inventory Companies Alltech

www.Alltech.com

Baileys速 Vanilla Cinnamon Liqueur

www.Baileys..com

Boyden Valley Winery and Spirits

www.BoydenValley.com

DreamScape Walls

www.DreamScapewalls.com

Laphroaig

www.Laphroaig.com

Narragansett Beer

www.NarragansettBeer.com

Sauza速 Tequila

www.SauzaTequila.com

Woodchuck Hard Cider

www.Woodchuck.com

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

October 2013 Bar Business Magazine

51

Owning Up

Tapping the Caribbean Dream: St. John Brewers in the U.S. Virgin Islands

By Tim Cotroneo

U.S.

retail dollars for craft beer in 2012 were estimated at $10.2 billion, up from $8.7 billion in 2011. In 2004, on the Caribbean island of St. John, no bar or restaurant was serving, let alone brewing, craft beer. St. John transplants Kevin Chipman and Chirag Vyas decided their new Caribbean home needed the kind of beer they’d grown accustomed to while attending college at the University of Vermont.

Chipman and Vyas were receiving plenty of requests for the mango-flavored beer they had concocted using a microbrewing kit in their quaint St. John apartment. Chipman, a former physical therapist in the states, and Vyas, a support scientist with NASA, had taken bartender jobs to make ends meet after relocating to St. John. The two 27-year-olds decided “we need to do this” and they began distributing their mango recipe craft beer to bars and restaurants on the 19-square mile island.

These college roommates turned business partners started hawking their beer from the back of a 1986 Toyota pickup truck. Their beer warehouse was as primitive as their distribution system. “We had 700 cases of beer arranged as couches, chairs, and tables in our apartment,” Chipman said. After starting their new business venture, Chipman and Vyas burned the candle at both ends, delivering beer by day and bartending at night. This mega-hours dedication to their entrepreneurial dream continued until 2006. That’s the year Chipman and Vyas took a financial leap of faith and opened their own liquor establishment. The Tap Room opened for business on the second floor of Mongoose Junction, an upscale 30-year-old shopping and restaurant venue located in Cruz Bay, St. John’s retail epicenter. The shopping center is named after the furry little critters often seen scurrying across St. John’s winding and hilly roads.

The new beer and bar business operated under the name St. John Brewers. Chipman and Vyas pushed their business

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Bar Business Magazine October 2013

boundaries by exploring new ways to market their beer. St. John’s only craft beer brewing company expanded its business horizons by working with Shipyard Brewing Corporation, a larger stateside brewing company based in Portland, Maine. Chipman and Vyas also negotiated a deal to sell their beer on other Caribbean islands with West Indies Corp., a distributor on the neighboring island of St. Thomas.

Chipman and Vyas continually pondered how to leverage marketing a beer brewed in a paradise-like setting.

Merchandising their brand seemed like a natural next step.

With label names like Island Summer Ale, Liquid Sunshine, and Island Hoppin’ IPA, St. John Brewers growing product line would grace t-shirts, caps, glassware, and even boat flags. “When I saw someone wearing one of our t-shirts in the Miami airport, I guess you could say that our label had gone national,” Chipman said.

Business success isn’t something that Chipman and Vyas take for granted. The dynamic duo are constantly reinvesting in St. John Brewers while finding time to educate themselves as businessmen. They expand their network by attending annual stateside craft beer conferences. The entrepreneurs enjoy the reaction from other brewers after revealing where their beer headquarters resides. “We like sharing business stories with other people in the brewing industry. The only difference between us and other brewers is we make beer in paradise,” Chipman said with a smile.

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