in the Mix magazine Spring 2020

Vol. 63

© Spring 2020

BUILDING BETTER BEVERAGE BUSINESS ™

Justin Solomon

Lead Program Manager-Beverage Strategy

Delta Air Lines, Inc.

Game Changer

© Imported by Winebow, Inc., New York, NY.

THE

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was one of the first Proseccos imported to the U.S., upending the sparkling category forever. We’re changing the game again with a new look and a new attitude. Introducing our innovative PEEL and REVEAL label and custom bottle.

Because we don’t just play the game, we

CHANGE THE GAME FOR MORE INFORMATION CONTACT NationalAccountsON@winebow.com

in the Mix Magazine

PUBLISHER’S LETTER It’s Not Easy Being Green …

On the Lighter Side

A colleague of mine gave me a little green book some years ago

by Jim Henson, titled It’s Not Easy Being Green and Other Things to Consider. It’s a collection of quotes, stories, anecdotes, songs and insights brought to us through the world of Kermit the Frog and The Muppets.

It’s basically a philosophy of creativity and compassion on life’s great adventures through humor.

“Always be yourself. Never take yourself too seriously.”

—Kermit

Don Billings Publisher, in the Mix Media

“Life’s like a movie — write your own ending, keep believing, keep pretending. We’ve done just what we set out to do, thanks to the lovers, the dreamers and you.”

- Kermit and the Muppets

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That colleague, not to be mentioned by name, heard that I sometimes refer to myself as Kermit the Frog, because I have skinny legs.

Well, that started an avalanche of frog-related memorabilia. And since I was in the drinks business … well, as you can imagine, the collection has grown through well-meaning friends in the business. You can’t believe how much frog-related beverage materials are out there — everything from napkins and coasters to straws, and you name it. Then people started sending me names of drinks and recipes. There are beers like Bad Frog, Happy Frog and Frog Alley Brewing. There are wines like Arrogant Frog, Frog Hill, Frog’s Leap, Toad Hollow and Splattered Frog. And cocktails like Frog Lemonade, Bull Frog, Blue Frog, Leap Frog, Fat Frog, Squashed Frog, Psychedelic Frog, Scotch Frog and finally, Irish Frog Shooter.

So, I thought, let’s have fun with it! Just for giggles, send me your favorite “frog” drink recipe, along with a high-resolution image of the drink, and we’ll put it up on our website.

You know, it’s not easy having skinny legs but at least I’m not green!

– Don Billings

Spring 2020 • itmmag.com

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EDITOR’S LETTER

Once again, the season of renewal emerges. In the nation’s northern states, people are getting ready to open up their verandas and rooftop bars, while the southern states are still enjoying the rest of tourist season. It’s a great time of year!

Our cover story is a fascinating interview with Justin Solomon, Lead Program ManagerBeverage Strategy, Delta Air Lines, Inc. Justin gives us a look into his strategies and challenges in creating onboard flight as well as Sky Club services.

In the next three issues of in the Mix, we will be featuring articles from Brandon Wise, Vice President of Beverage Operations at Sage Restaurant Group. Brandon will be touching on industry influencers, creating exciting and functional bar concepts, new mixology approaches, industry innovations, mentorship, bar design do’s and don’ts and more. Brandon has been instrumental in creating innovative ideas in the trendy Northeast where he got his start, and he is now creating the captivating outlets within the Sage Restaurant Group. Look for these articles starting in the summer issue.

Justin Solomon and Mike Raven

Mike Raven Managing Editor, in the Mix Media

Cover photo at the Delta Flight Museum

by Atlanta photographer Ninh T. Chau of Imagez Photographic Services.

Brandon Wise

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38.

26.

Contents Cover Story

46.

Ten Questions with Justin Solomon, Lead Program Manager–Beverage Strategy, Delta Air Lines, Inc.

Features

12.

32.

42.

56.

60.

The Adventures of George — The Bahama Mama, by Tony Abou-Ganim P.F. Chang’s Elevates Experience in Miami I Can’t Hear You! by Don Billings Springtime or Summertime, It’s All Coming Up Spiked Seltzer Time, by Renee Lee Wege, Datassential Tariffs and the Greatest Threat to the On-Premise Industry Since Prohibition, by Edward M. Korry, CHE, CSS, CWE

Happenings

20.

Making the Rounds with Helen Benefield Billings — Delta One Shines at 30,000 Feet

38.

Aramark Super Bowl Weekend in Miami Interviews

26.

Take 5 Interview with Sam Calagione, President and Founder of Dogfish Head Craft Brewery Recipe Articles

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Spring Inspiration from Shelby Goelz of Monin Spring 2020 • itmmag.com

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Bib & Tucker Bourbon – Artfully Crafted and Aged in Tennessee

During America’s rough-and-tumble early days, the term “bib and tucker” was used to describe one’s best attire – like what you would wear to a wedding or special dance. It’s with this in in mind that Bib & Tucker puts forth only the finest bourbon selection – a premium whiskey to be enjoyed by those who enjoy an elevated whiskey drinking experience.

The process for making bourbon has remained largely the same for hundreds of years, but experts agree that what sets certain whiskies apart comes from the care in how they’re made. Using a unique blending and aging process, Bib & Tucker is one of those exceptional whiskies - a delightfully smooth, premium bourbon crafted and aged in Tennessee for at least six years and decanted into an iconic apothecarystyle embossed vessel.

What distinguishes Bib and Tucker bourbon begins with a superior distillation and barrel char process. First, each batch is double distilled using an extended column still.

Once settled, the bourbon is set in No. 1 charred American White Oak barrels, a very uncommon char level for American Whiskeys. This aging vessel provides more of a toasted note of the whiskey than the industry norm level 4 char barrel, allowing more roasted nuts and pecan pie notes to shine over the more common caramel and vanilla notes. This approach also results in softer notes of chestnut, vanilla and oak as well as an easy finish.

In addition to a unique production method, Bib & Tucker’s aging and bottling process also sets it apart from other bourbons. Rather than rush the task in order to keep up with demand, Bib & Tucker’s bourbon whiskey is aged for a minimum of 6 years. This higher than typical age statement is proudly displayed on each bottle; a superior standard that not only provides an honest representation of what’s in a bottle of Bib & Tucker, but one that also confirms the bourbon’s unparalleled quality. Bib & Tucker rests their barrels in non-traditional sheet metal warehouses that merely provide rain cover, but little else. This allows the naturally volatile Tennessee climate patterns to fully influence the whiskey – It ages as nature decides then is gently herded to bottle by man. Along with absolute transparency on its label, Bib & Tucker Bourbon is bottled in a beautifully embossed vintage amber flask that stands out on the bar with each bottle hand numbered with batch and bottle number.

For more information on the brand and to find Bib & Tucker at a location near you visit http://bibandtuckerbourbon.com/

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in theBMix Magazine IB & TUCKER

©2020 D E U T S C H F A M I L Y W I N E & S P I R I T S , S T A M F O R D , C T 0 69 0 1 .

B O U R B O N W H I S K E Y 46 % A L C O H O L B Y V O L U M E / 9 2 P R O O F . P L E A S E E N J O Y R E S P O N S I B L Y .

Redemption’s Whiskey Revival What started as a simple quest to bring rye whiskey back to its historic glory, has now become a movement to create and celebrate classic American whiskies. Produced in small batches in Lawrenceburg, Indiana at the historic MGP Distillery, Redemption has evolved to become one of today’s hottest onpremise spirit brands, spotted at some of most influential cocktail bars in the nation. While initially rooted in rye, Redemption Whiskey has now expanded its portfolio to include a variety of award winning, pre-prohibition style whiskies that appeal to both whiskey experts and the new-to-whiskey crowd.

Foundation: All About Versatility Redemption’s foundation variants include Rye, Bourbon and High Rye Bourbon.

Each has a distinctly high rye mash bill which yields a variety of zesty and spice-centric flavor profiles. This trio of smooth-yet-spicy whiskies offer lots of versatility; they’re great to enjoy on their own and perfect for experimentation in cocktails. Try them on the rocks or for a modern spin on a classic.

Here’s one of our favorites for this summer:

Fields Of Plenty 1½ oz Redemption Rye 1 oz Lemon Juice ½ oz Lemon Grass Simple Syrup ¼ oz Crème De Mure (blackberry liqueur) Combine all ingredients into a Cocktail shaker with ice and shake with a medium/short shake. Strain into old fashioned glass over crushed ice.

Garnish with blackberry, mint sprig.

LIMITED RELEASES: EXPERIMENTATION AT ITS FINEST Unique industry relationships allow Redemption Whiskey access to exclusive barrel and finishing opportunities.

Redemption’s Master Blender, Dave Carpenter is constantly experimenting, which has led to limited releases that offer special tasting experiences.

Redemption Wheated Bourbon

This award-winning limited release took home “Best Small Batch Bourbon Up to 5 Years Old” at the San Francisco Spirits Competition. Redemption Wheated Bourbon offers flavors of roasted coffee beans, hazelnut, black pepper and a hint of fresh mint.

New Redemption X Plantation Rum Cask Finish

Two of the fastest growing, family-owned brands in the industry have finally collaborated to release a truly unique spirit, an American Whiskey with a Caribbean flair. Redemption Rye Whiskey is finished in Plantation Rum barrels from Jamaica and Barbados, creating a revolutionary romance between the spice of a rye whiskey fused with the sweetness of a Caribbean rum.

FOR MORE INFORMATION, COCKTAIL RECIPES OR TO FIND REDEMPTION WHISKEY NEAR YOU, VISIT REDEMPTIONWHISKEY.COM. ©202 0 D E U T S C H F A M I L Y W I N E & S P I R I T S , S T A M F O R D , C T .

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P L E A S E D R I N K R E S P OSummer N S I B L Y .2014

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Contributing Writers BUILDING BETTER BEVERAGE BUSINESS Known as “The Modern Mixologist,” Tony is an accomplished bar chef, speaker and consultant who has created several original cocktail recipes, including the Cable Car, Sunsplash and Starlight. He has recently authored his second book, Vodka Distilled (Agate Surrey, publisher).

Tony Abou-Ganim

Larr y McGinn, Par tner Celeste Dinos, Par tner Don Billings, Founding Par tner Hospitality and travel writer, Helen Benefield Billings has been with in the Mix since its inception in 2004. Helen lives in her native childhood home of Sea Island, Ga. when not traveling or attending industry functions with her husband, Don.

PUBLISHER

D o n B illin g s E D I TOR I A L A N D D E S I GN

Helen Benefield Billings

Managing Editor – Michael Raven Designed by – Kester Chau Copy Editor & Proofreader – Christine Neal Associate Editor – Celeste Dinos Associate Editor – Helen Benefield Billings A DV E RT I S I N G S A L E S

Rebecca Wilkie – Advertising Manager Rebecca@ITMmag.com 916-412-6142 E D I TOR I A L A N D BU S I N E S S OFFIC E 1 1 9 6 B u c k h e a d C ro s s in g Wo o d s t o c k , G A 3 0 1 8 9 P H O N E 7 7 0 - 9 2 8 - 1 9 8 0 | FA X 7 7 0 - 5 1 7 - 8 8 4 9

Renee Lee Wege Renee is Senior Publications Manager at Datassential, a leading consulting firm and supplier of trends analysis and concept testing for the food industry. Renee has a background in journalism and enjoys repor ting on the latest happenings in everything from alcoholic beverages to breakfast and global cuisines.

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in the Mix Magazine

Edward Korry Edw ard is a retired Associate Professor of the College of Culinar y Ar ts, Johnson & Wales Univer sity and car r ies many cer tifications, as well as being past President of the Society of Wine Educators and an executive board member of the U.S. Bartenders’ Guild Master Accreditation program.

E M A I L m ike @ it m m a g .c o m WE B I T M m a g .c o m i n t h e M i x is p u b lis h e d q u a r t e r ly. R e p ro du cti o n o f a ny p h o t o g r ap hy, a r t wo r k , o r c o py p re p a re d by in the Mix is s t r ic t ly p ro h ib it e d w it h o u t p r i o r w r i tte n p e r m i ssi o n o f t h e p u b lis h e r. T h e a d ve r t is e rs a n d p u b l i sh e r a re n o t re s p o n s ib le o r lia b le fo r m is in fo r m a ti o n , m i sp r i n ts, o r t y p o g r ap h ic a l e rro r s . A ll e le c t ro n i c fi l e s su b m i tte d to in t h e M i x b e c o m e p ro p e r t y o f t h e m a g a zi n e . © 2 0 1 9 in the Mix a n d B u ild in g B e t t e r B eve r a g e B u si n e ss™ 1 1 9 6 B u ck h e a d C ro s s in g , Wo o d s t o c k , G A 3 0 1 8 9 . A l l R i g h ts R e se r ve d.

in the Mix is exclusively operated and owned by Incentive Marketing Inc .

Submissions: Incentive Marketing Inc. assumes no responsibility for unsolicited manuscripts or photographs.

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Connect with us @Winebow © Imported by Winebow, Inc., New York, NY.

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FOR MORE INFORMATION CONTACT NationalAccountsON@winebow.com Spring 2019 • itmmag.com 9

Spring Inspiration from Shelby Goelz of

Shelby Goelz, Beverage Innovation Director at Monin, has created four deliciously-inspiring cocktails that feature Monin flavors. From hints of lavender to a touch of juicy white peach and beautiful violet, these libations promise to help you welcome spring. Over her 17-year career in the hospitality industry, Shelby has accumulated numerous beverage certifications (WSET Level 2 and Certified Spirits Specialist from the Society of Wine Educators) and has developed countless drinks for restaurant menus, culinary festivals, weddings and exclusive private events.

Additionally, she has worked closely with leaders in the spirits and distribution industry and has also trained with Michelinrated chefs (like those at The Aviary, Chicago). Shelby’s broad mixology knowledge and experience helped her to create these enticing, unique and well-balanced cocktails that are sure to wipe away those winter blues.

Puttin’ on the Spritz “Springtime means florals, which are my absolute favorite to work with! What better way to incorporate them into cocktails this year than with the everpopular spritz? It is light, refreshing and it leaves so much room for variation and inspiration. I prefer to start with a nice neutral gin, add some citrus, then top it with some bubbles. Customers are already familiar with lavender, so I used Monin Violet Syrup for a new floral flavor they are sure to love. Pop in a few fresh flowers and you have an easy, eye-catching spring favorite.”

Glass Size: 16 oz.

1 ½ oz ½ oz 1 oz ¾ oz Top with

premium gin maraschino liqueur fresh lime juice Monin Violet Syrup Prosecco white wine

Combine ingredients in shaker in the order listed, except sparkling beverage.

Shake ingredients and then pour into serving glass. Top with sparkling beverage. Garnish with edible flowers and an edible gold leaf.

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in the Mix Magazine

Soho Stone Sour

“Living in Florida, I find there is something about a good Peach Sour that screams ‘spring in the south’ to me. For this variation, I kept the Southern inspiration but took it north where the New York sour reigns! Using a sparkling red wine like Lambrusco updates this classic cocktail and gives it a springtime flair.”

Glass Size: 12 oz.

1 oz ½ oz ½ oz ½ oz 2 dashes Top with

mango rum fresh lime juice fresh lemon juice Monin White Peach Syrup orange bitters Lambrusco sparkling red wine

Combine ingredients in shaker in the order listed, except sparkling beverage. Shake ingredients and then pour into serving glass. Top with sparkling beverage. Garnish with mint sprig and peach slice.

Birds and the Buzz

“Alcoholic sparkling coffee variations are the perfect way to update and enjoy your cold brew through the spring. Here, I combined an unexpected flavor, stone fruit, with coffee and a little bit of mint and bubbles, to make this cold brew concoction spring-worthy (buzz included).”

Glass Size: 14 oz.

1 ½ oz ¾ oz ¾ oz ½ oz 1 pump Top with

premium vodka Monin Cold Brew Concentrate Monin Stone Fruit Syrup fresh lemon juice Monin Mint Concentrated Flavor club soda

Fill serving glass with ice. Combine ingredients in serving glass in the order listed. Pour ingredients from glass into mixing tin and then back into serving glass. Garnish with mint sprig and peach slice.

My Chareau-na

“Low-ABV cocktails are booming, which inspired me to make this cocktail combining two of my favorite ingredients, Chareau Aloe Liqueur and Monin Lavender Syrup. Chareau Aloe Liqueur has a beautifully-light profile that complements the floral and mint notes of the lavender syrup and mojito mix. The cardamom bitters adds a woodsy element to help bring some depth to the cocktail.”

Glass Size: 10 oz.

1 ½ oz 1 oz ½ oz ¼ oz 2 dashes

Chareau Aloe Liqueur fresh lime juice Monin Mojito Mix Syrup Monin Lavender Syrup cardamom bitters

Combine ingredients in shaker in the order listed. Add ice and shake ingredients. Strain into serving glass over fresh ice. Garnish with lime wheels and lavender sprigs.

Fall 2019 • itmmag.com

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The Adventures of George

by Tony Abou-Ganim

George had a couple of days planned in Las Vegas before

his much-anticipated trip to the Atlantis Resort on Paradise Island, Bahamas. So, with a little free time on his hands, George decided to do what he loves to do the most, and that is to visit some of his favorite bartenders and watering holes. Since a tropical location was in his near future, he thought nothing would be better than visiting his good friend Adam at Golden Tiki for a little pre-trip inspiration.

George walked through the front door and once his eyes adjusted to the lighting, he felt as if he had been magically transported to the South Pacific. From the thatch roof, hula girls and Menehune, to Don Ho blaring from the speakers, this joint resonates authentic tiki at its best. After grabbing a seat at the end of the bustling bar, George was presented with a cocktail menu and a glass of water. He watched the bartenders feverishly preparing exotic libations while appearing to be having a wonderful time doing so. Just as George was about to order, he spotted Adam heading in his direction.

The Bahama Mama

“It’s Better in the Bahamas!”

“George, how are you, my friend?

Welcome to town!” Adam greeted him with a warm smile and a handshake.

“I’m just here for a couple of days and wanted to stop by to say hello and get prepared for my trip to the Atlantis, Tiki style,” George replied.

“The Atlantis … nice, lucky guy! So, what are you drinking?” Adam inquired.

“I was thinking about a Suffering Bastard, unless you want to suggest something.”

“Well, that is a great drink but if you’re headed to the Bahamas, you have to have a Bahama Mama!” Adam recommended.

As Adam prepared his drink, George continued to peruse the menu, which contained a wide variety of tiki classics, from the well-known Trader Vic’s Mai Tai, to staples such as the Painkiller, Navy Grog and 3 Dots & A Dash.

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Atlantis Resort on Paradise Island, Bahamas Summer 2019 • itmmag.com

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Frankie Gone Bananas

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“Here you are,” Adam presented him with his drink.

“With its multiple versions with different ingredients, a varied and contested origin story, a name that rhymes, and the fact that it packs a wallop, the Bahama Mama has all of the elements of a great cocktail!”

With his first sip George picked up the coconut Rum and pineapple juice immediately, followed by the complex layers of the varying Rums, and then just the memory of coffee, which added a new layer to this intriguing tropical tipple. “Wow, that’s really good, and I see what you mean about it packing a wallop!” George exclaimed.

“We don’t serve them a lot but when called for, we try and bring the goods,” Adam responded. “Can I fix you another?”

“Absolutely!”

George felt the Rum warming his insides as Don Ho played and visions of palm trees and sandy beaches raced through his mind. Just then, he was brought back to reality as Adam delivered his second and final Bahama Mama. “Thanks, Adam. You can bring me my check. I have an early flight tomorrow and two of these is definitely my limit!” George said.

After a full day of travel, George was excited to arrive at the Atlantis, check into his room at the Royal Tower, drop off his bags, freshen up and head straight to Plato’s for what would be the first of many Bahama Mamas.

George found himself a seat at the beautiful Plato’s lobby bar and quickly spotted the drink he was after on the menu. “I’ll have a Bahama Mama, please,” he requested of the bartender. George watched as the bartender prepared his drink, garnished it with a fresh wedge of pineapple and a cherry, and placed it in front of him with a big Bahamian smile.

“Thank you,” George replied. “I’m here to learn all about the Bahama Mama, so what can you tell me?”

“Well, it was created here and has become quite a Bahamian favorite,” the bartender explained. “But if you really want to know about the drink you need to talk to Michael, our VP of Food & Beverage. Let me introduce you.” The bartender excused himself but quickly returned with another gentleman he introduced as Michael MacDonnell.

“Nice to meet you, George, and welcome to Paradise!” Michael greeted him. “So, I understand you are interested in the recipe and history surrounding the Bahama Mama.”

“Yes indeed, and I must say yours is delicious,” George responded.

“We use three different Rums, including a coconut and over-proof Rum, along with Tia Maria, fresh orange juice, pineapple juice and the must-have grenadine syrup,” he explained. “Be careful, as they do pack a punch.”

“So I am finding out,” George agreed. “It seems like there are a lot of different recipes for the Bahama Mama

out there.”

“Boy, are there — mainly in the choice of Rums.

Most use an aged Rum, and then fortify it with a 151 proof and always a coconut Rum. Some add a little coffee liqueur, which I like as we feel it gives it another layer of complexity.

There is always pineapple juice and most also use orange juice; others use lemon, but always, at least on the Island, grenadine syrup,” Michael explained. “If you want to learn more about the drink, check out a part of Nassau called the Fish Fry for lunch. Also, try and track down a bartender by the name of Oswald Greenslade. He last tended bar at the Poop Deck restaurant and is the alleged creator of the Bahama Mama.”

George thanked Michael for his time and invitation for dinner the following night, paid his bar tab and headed to his room for a little in-room dining, as he was beat from his long day of travel. Before turning in, he called the Poop Deck and learned that Oswald had retired but that he agreed to meet with George at the restaurant in two days’ time and bring him a copy of his book.

George was up early the next morning, excited to check out the Fish Fry for some fresh fish and cracked conch. After a light breakfast, he arranged for a car to take him into town and drop him off at the Fish Fry, where he quickly located the Twin Brothers restaurant. As it was still early, the restaurant was rather slow and he was able to grab a table on the outside patio. He ordered the cracked conch, followed by a grilled red snapper and a Bahama Mama.

He found the cracked conch to be fresh and perfectly deep fried, but the Bahama Mama was way too sweet and really screamed of pineapple juice and grenadine syrup. When the waiter brought his snapper, George ordered himself a Kalik beer, a local lager, which went very well with the grilled fish.

Happy and full, George headed back to the Atlantis for a much-needed nap, as Michael had invited him to join them for a traditional Bahamian dinner at Frankie Gone Bananas.

George met Michael and his beverage team at Frankie Gone Bananas located at the Atlantis later that evening for dinner. Their meal started with conch fritters and cold Kalik beer, followed by local specialties such as cracked conch, fried whole red snapper, jerk chicken and fresh local lobster tail accompanied by signature island staples: peas and rice, mac and cheese and fried plantains.

These were accompanied by another traditional Bahamian cocktail the locals call “Sky Juice,” a blend of Gin, coconut water and sweet milk with ground cinnamon. Dinner ended with Rum cake, coconut ice cream and glasses of a John Watling’s Rum, which was produced especially for the Atlantis and finished in Sherry casts. The crew was headed out for after-dinner drinks but George was exhausted, so he thanked Michael and his guests for a wonderful evening and retired to his room for the night.

The next day, George decided to walk to the Poop Deck for his meeting with Oswald Greenslade, which meant Spring 2020 • itmmag.com

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walking across the bridge from Paradise Island to Nassau. Mike had recommended a restaurant named McKenzie’s for lunch, which was located under the bridge and rumored to have the best conch in Nassau. George pulled up a stool and looked at the menu, deciding on the conch salad to start, followed by the grilled grouper.

“So, how do you make your Bahama Mamas?” George inquired of Sabrina, the lovely young barmaid.

“We use Bacardi Gold Rum, Ricardo Coconut Rum, grenadine syrup, and orange and pineapple juices,” she replied.

“Ricardo is the best coconut Rum; it’s made here in the Bahamas.”

George found the conch salad to be amazing — so fresh with just the right amount of spice and citrus, which worked really nicely to balance the sweetness of the Bahama Mama. The grouper was also wonderful, having been freshly caught and simply grilled.

After his fantastic lunch, George thanked Sabrina and decided it was time for the short walk to the Poop Deck.

George walked up a flight of stairs leading to the entrance of the Poop Deck and there, sitting alone at the bar drinking what appeared to be a highball of some type, was a gentleman George knew must be Oswald Greenslade. “Oswald Greenslade?” George inquired, extending his hand.

“Yes sir, and you must be George,” he replied, extending his hand to shake George’s. “Nice to meet you.”

“So, I came all the way from Las Vegas to meet you. I understand you are the bartender who invented the Bahama Mama,” George began.

“I created the Bahama Mama in 1963 at the Pink Elephant Night Club,” declared Oswald. “I named it after Maureen Duvalier, who was a Bahamian cultural icon and hailed as a pioneer of Junkanoo. She was known as Bahama Mama.”

“So, just how did you come up with the recipe?” George queried.

“Well, a couple came in asking for a new drink so I mixed some 151 proof Rum with pineapple and orange juices, grenadine and a float of Dubonnet. They liked it a lot,” Oswald explained.

“After that, the drink became popular but we couldn’t get any more Dubonnet, so that’s when I substituted the Ricardo Coconut Rum.”

“So, what about the addition of coffee liqueur? That seems to show up in a lot of the Bahama Mamas I’ve had,” George continued.

“My drink never had coffee liqueur in it, but you know how bartenders like to fiddle with recipes — add this, change that — so some added Nassau Royale and maybe bartenders were looking for something to replace that after they stopped making it,” Oswald explained.

George thanked Oswald for his time, bought a copy of his book, had him sign it and then invited him to come to the mainland so he could return the hospitality.

George returned to the Atlantis to meet Michael for one final Bahama Mama at Plato’s but stopped along the way to buy some Bahamian Rum cakes and a couple of bottles of Ricardo Coconut Rum, so he could enjoy a little taste of the islands with his friends when he got home!

Happiness!

Spring 2020 • itmmag.com

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Golden Tiki Recipe 1 ½ oz ½ oz ½ oz ½ oz 4 oz ¼ oz 4 dashes

Facundo Eximo Rum (aged in the Bahamas) Hamilton 151 Rum Rhum Clement Mahina Coco Rum St. George Coffee Liqueur pineapple juice lemon juice Australian Bitters

Combine all the ingredients with a few pellets of ice and “whip shake” the drink. Then pour over crushed ice, top with bitters, pineapple wedge, flower, umbrella and fun!

Oswald Greenslade’s Recipe

,

from his book, One More Cocktail: A Guide to Making Bahamian Cocktails 1 ¼ oz 2 oz 1 oz 1 oz 1 oz

Bacardi Select Rum pineapple juice orange juice grenadine syrup coconut Rum

Put into a Junkanoo glass. Garnish with fruits.

Atlantis Recipe 1 ½ oz 1 oz 1 oz ½ oz 2 oz 2 oz ½ oz

Brugal Anejo Rum Gun Cay 151 Rum Bacardi Coconut Rum Tia Maria pineapple juice orange juice grenadine syrup

Pour all ingredients into a mixing glass and shake vigorously with ice.

Strain into an ice-filled Collins glass. Garnish with a pineapple wedge and cherry.

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Serious New Zealand SAUVIGNON BLANC

Expressive, balanced, precisely crafted wines from Marlborough

© Imported by Winebow, Inc., New York, NY.

2017—92 pts

TOP 100 of 2018

2018—91 pts Editor’s Choice

2019—93 pts

FOR MORE INFORMATION CONTACT NationalAccountsON@winebow.com Fall 2019 • itmmag.com

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MAKING the ROUNDS

With Helen Benefield Billings

Delta One Shines at 33,000 Feet When flying Delta One, passengers are invited to “sit back, relax and explore the many experiences that await you onboard.” This distinctive, elevated experience definitely sets a high bar for others to follow.

If you’re connecting through Atlanta’s Hartsfield-Jackson International Airport, you’ll want to shimmy on over to one of their stylish and comfortable Sky Club Lounges located in each terminal. If flying abroad, you may find yourself just as we did recently, in Concourse E’s International Lounge prior to our jaunt across the pond to London’s Heathrow Airport. This immediately set a positive tone that undoubtedly continued during our flight.

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Once onboard Delta’s sparkling A330, we were warmly welcomed with a chilled glass of Champagne CanardDuchene Brut Cuvee Leonie, which provided a perfect ambiance for the overnight journey in Delta One. Their pre-dinner beverage service charms even the most jaded of business or leisure travelers. Diverse offerings are presented such as the Cocktail of the Moment, which on our flight was a Honey Peach Fizz made with Jack Daniel’s Tennessee Honey, peach puree and ginger ale. This, along with a plethora of other spirits and international wines from which to choose, helped to pass the duration of the seven-hour flight with ease. And did I mention the warm towels and nuts?

Spring 2020 • itmmag.com

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Delta’s Master Sommelier Andrea Robinson has thoughtfully and expertly selected unique, special wines for the Winter 2020 menu. “I’ve chosen a mix of classical and cutting-edge selections so you have some fun choices, all of them excellent. We tested every wine inflight to make sure it tastes just as good at altitude as on the ground. Enjoy!”

The eclectic wine list absolutely dazzles — an Italian Chardonnay, French Pinot Gris, or perhaps an Argentinean Cab or a French Pinot Noir would do nicely. There is something for every palate and style. When the beverage cart appears shortly after takeoff, the present-day expectation about Delta is one of complete confidence and excitement, especially from yours truly. Also on the colorful eye-catching Winter 2020 Delta One menu, we found more personal favorites such as CocaCola Zero, Bombay Sapphire Gin and Grey Goose Vodka with Seagram’s Dry Tonic. Fresh limes added a special touch, as did the knowledge exhibited by the flight attendants who were pouring.

In 2012, Delta acquired a 49 percent stake in Virgin Atlantic Airlines, giving elite passengers access to Virgin Atlantic Clubhouse lounges 22

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and a seamless network of flights from which to choose. This further enhances the overseas travel experience, offering even greater benefits, especially to and from London’s colossal Heathrow Airport.

At departure in London, we were greeted curbside at a designated entrance, where our luggage was whisked away and we checked in promptly before heading to a private security screening area, significantly reducing stress. This also allowed for more time to chill out and appreciate the many amenities of the Virgin Clubhouse in Terminal 3.

There we enjoyed access to everything from an a la carte restaurant with table service to hair and spa treatments at the Wellness Spa and, of course, a full service, complimentary bar with all the bells and whistles.

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Settling into Delta One for the almost nine-hour flight back to Atlanta, we found the environment was yet again calm, pampering and full of enticing fine dining and beverage options. I always say the trip home should be just as much fun as the outbound, and I decided to further imbibe as we travelled west across the Atlantic. The most extraordinary Champagne was happily received once again, as was my particular preference from the Winter 2020 menu: the full-bodied Cattin Pinot Gris from Alsace, France 2018. My taste buds were unquestionably grateful for this and for all the hard work and special consideration given to ensure matchless flavors — touches and experiences that shine on the ground and most assuredly do at 33,000 feet.

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The Perfect Springtime Sips!

Some of Duckhorn Portfolio’s most sought-after white wines include Duckhorn Vineyards Napa Valley Chardonnay and Sauvignon Blanc and Decoy Sonoma County Chardonnay.

Our Duckhorn Vineyards Napa Valley Sauvignon Blanc was first produced in 1982. Harvested from our own estates and select Napa Valley vineyards, this rich and elegant Sauvignon Blanc was blended with Sémillon to add depth and complexity.

Fermented and aged using both stainless steel and French oak, it offers ripe citrus, tropical flavors and refreshing acidity Duckhorn Vineyards has been making wines using grapes from the finest Napa Valley vineyards for over 40 years. Building on this rich history, the Duckhorn Vineayrds Napa Valley Chardonnay is sourced from the coolest regions. In the cellar, we applied classic techniques of French oak barrel fermentation with lees stirring, resulting in a Chardonnay that balances the complexity and richness of Napa Valley.

Expanding upon our Chardonnay offering, Decoy Sonoma County Chardonnay allows our winemaking team the opportunity to explore a different expression of this great grape from another recognized California appellation. This Chardonnay is bright and inviting with lovely layers of fruit flavors underscored by delicate acidity and a supple richness from sur lie aging.

For more information, please contact: Jessie Griggs Senior Director, On Premise National Accounts 314.537.7757 or jgriggs@duckhorn.com

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Dogfish Head was founded by Sam and Mariah Calagione back in 1995.

They opened in downtown Rehoboth, Delaware as a small commercial brewery. In their words, “We began with a straightforward, but unorthodox mission: off-centered ales for offcentered people.�

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You would have to live under a rock not to know that Dogfish Head Brewery was bought by the Boston Beer Company last year. The merger brings together two iconic brands and two very personable people — Jim Koch and Sam Calagione — under one corporate roof. Sam will sit on Boston Beer Company’s Board of Directors alongside Jim. Dogfish Head will retain its identity under the flagship Boston Beer Company umbrella, much like Angry Orchard cider and Sam Adams are. I have spent time with Jim at the Sam Adams Brewery; he is quite a character and a blast to have a beer with. I haven’t had the chance to tip one back with Sam yet, but from what I see in my research, he’s a hoot, to say the least. Jim and Sam deserve each other — they are fun people making a fun business funner. (My editor won’t like that word, but it seems to fit here).

Mike Raven: To start, how did you come up with the name Dogfish Head?

Sam Calagione: Growing up, my family had a summer home up near Boothbay Harbor, Maine. That’s actually where I broke the news to my parents that I didn’t want to use the creative writing degree they had just paid for, but instead I was going to open up a craft brewery. I first told my dad about my plan while on a jog through the streets of Boothbay. In his response, he suggested that I call the brewery Dogfish Head, the name of one of the streets we had just jogged past. I liked the name — it sounded

whimsical and off-centered, like the beer recipes we planned to brew, but it would not tether us to a specific geography, as we always aspired to be a national brand.

MR: Dogfish Head 90 Minute IPA — can you give us a little history about the odd way it was created and its unique flavor profile?

SC: I was first inspired to brew 90 Minute Imperial IPA back in the ‘90s. I was watching a cooking show and the featured chef was showing folks how to properly season soup for the most intense but wellbalanced flavors. He added small amounts of pepper to the simmering stock throughout the cooking process, rather than adding the spice all at once. I thought, “If it works for soup, why not beer?”

I was determined to figure out a way to bring the idea of continuous hop-dosing into the brewhouse.

In my search for solutions, I ended up at a local Salvation Army store, where I found an old-school, electric football game. I rigged the game to hang at an angle just above the brew kettle and taped a pickle bucket full of hop pellets to the vibrating field. The bucket had a bunch of small holes drilled in it, so when I turned on the football game, the hop pellets would continuously shimmy their way through the holes at a consistent rate, making their way down the field and into the boiling wort.

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As you can imagine, this first-ever, continual hopping device didn’t last long — maybe a couple of brews. The steam from the boil kettle quickly fried the electrical system in the vintage football game.

Since then, we’ve developed new and improved contraptions for continually hopping beers, but the heart of the process remains the same and the innovation makes a remarkable difference in the liquid itself. Most IPAs have two hop additions: one at the beginning for flavor and one at the end for aroma. By adding hops throughout the entire 90-minute boil, we were able to create a beer that is beautifully and powerfully hoppy without being overly bitter. That is 90 Minute Imperial IPA.

a more approachable, lower alcohol version of our bestseller, 90 Minute Imperial IPA.

Clocking in at 6.0% ABV, 60 Minute IPA is our super-fantastic, continually hopped, East Coast IPA. By adding hops throughout the entire 60-minute boil, we were able to create a world-class IPA that delivers a sessionable, citrusy, grassy hop character without being crushingly bitter.

MR: 60 Minute IPA — is this a sequel to 90 Minute IPA? Sequels usually suck, but not true here, right?

Tell us about this best seller!

SC: I can’t speak for the whole world, but I can confidently say that SeaQuench Ale is objectively the most thirst-slaying beer Dogfish Head has ever brewed.

It’s a session sour mash-up of a crisp Kolsch, a salty Gose and a tart Berliner Weiss, brewed in sequence and blended together with sour lime juice, black limes and sea salt. Its tart, crisp flavors of lime, the added bitterness from the black limes and a slightly salty finish make it the perfect craft refresher for beer, wine and

SC: Ha! Are you kidding me? “Godfather II” is at least as good as the original. “The Empire Strikes Back” may be as well. It’s funny, because many people assume that 60 Minute came first, but it didn’t. With 60 Minute IPA, we were hoping to brew 28

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MR: SeaQuench Ale (another uniquely named beer) claims to be a “thirst quencher.” It has a unique makeup of ingredients and a touch of sea salt. Is it true it may be the world’s most thirst-slaying beer? That’s what Men’s Health had to say about it.

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margarita drinkers alike. My favorite time to enjoy a SeaQuench Ale is in the midst of the hot summer, after a long paddle along the Lewes-Rehoboth Canal on my SUP board, or anytime year-round paired with seafood. I’m proud to say SeaQuench Ale is now the best-selling sour beer in America.

MR: So, you finally got into the low-cal business with Slightly Mighty, but it’s a full-flavored worldclass tasting IPA? C’mon man … what’s the secret?

Something about monk fruit? Where do you find this stuff?

SC: I don’t know how much of a secret it is anymore, as there have been a number of low-cal IPAs announced since we first innovated this style with Slightly Mighty. But that’s right, we harnessed the power of monk fruit to create Slightly Mighty*, a full-flavored, full-bodied, low-cal IPA. Brewed with “lo-cal”ly (see what we did there?) grown barley and a touch of monk fruit, it’s got all the flavors and tropical aromas of a true indy craft IPA, but with only 95 calories and 3.6 grams of carbs per can.

Beer drinkers’ preferences are shifting towards lower calorie, lower carb beer options. In the early stages of research and development for

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what would become Slightly Mighty, we took a look at the marketplace and saw many breweries releasing “lighter” or “better-for-you” options, but we did not find any that were able to successfully brew a fullflavored, low-cal IPA.

A typical IPA needs a big malt bill to support the large quantity of hops added. The malt’s sweetness balances out the bitterness of the hops, resulting in a hoppy but balanced flavor. But more malt means more calories, so to create Slightly Mighty, we had to go about things in a different way.

While at the grocery store, I came across monk fruit, an ancient Chinese delicacy and all-natural sweetener that is sweeter than sugar per ounce. By adding monk fruit to the brew, we were able to reduce the overall malt bill while maintaining the sweetness needed to create a full-flavored, well-balanced beer.

The monk fruit essentially acts as the beer’s skeleton, upon which we piled on the hops. The result is an easy-drinking IPA that’s slight in calories and carbs, with mighty hop flavor. *95 calories, 3.6 grams carbs, 1 gram protein and 0 grams fat per 12-oz. serving.

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P.F. Chang’s is in the process of transforming the brand from a Chinese restaurant into an Asian culinary experience. The brand is completing a holistic overhaul of all major facets of the guest experience that affect critical touchpoints of the dining experience including music, lighting, décor, uniforms and menu presentation. To meet the evolving tastes of consumers nationwide, the brand is shifting its focus from Chinese-based recipes to a broader Asian experience, putting an emphasis on menu influences from Japan, Korea, Thailand and beyond. The initiative, which first launched in the Miami market in October 2019, will soon be expanded to other locations across the country.

“We’re elevating the guest experience at P.F. Chang’s in a whole new way. Our chefs are bringing their innovation outside of the kitchen and right to your table,” says P.F. Chang’s Chief Marketing Officer, Tana Davila, who is overseeing the brand’s transformation. “The demand for Asian cuisine has increased drastically over the past decade, and this transformation to a broader Asian influence will better serve both our dedicated core guests while also appealing to a new and adventurous audience. We’re here to show people that you don’t have to travel far to experience authentic Asian cuisine.”

With 216 restaurants nationwide, the company’s brand relaunch is a major undertaking for the chain, which opened its first location in 1993 in Scottsdale, Arizona. The newest menu items were created to reflect the evolving and diverse palates, flavors and ingredients found throughout Asia. “We want to remind people of the excitement they felt

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when they first discovered P.F. Chang’s and our iconic menu offerings, while also giving them new reasons to fall in love with our brand all over again,” Davila notes.

Some menu items exclusive to the Miami market include the Izakaya Sampler inspired by traditional Japanese pub fare, smoking sushi rolls, Peking Duck and Pork Belly Buns. New signature drinks hitting the bar include an assortment of elevated martinis such as The Spicy Mandarin, Pink Gin Martini and an Espresso Martini, among many others. Further culinary and beverage development continues to be centered around creating intrigue at the table to enhance the overall dining experience.

P.F. Chang’s currently operates six locations in the Miami area. For more P.F. Chang’s news, visit pfchangs. com and follow us on Facebook, Twitter and Instagram @pfchangs.

About P.F. Chang’s

Founded in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the first internationally recognized multi-unit casual dining restaurant concept to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, P.F. Chang’s chefs have been hand-rolling dim sum, hand-chopping and slicing all vegetables and meats, scratch-cooking sauces, and wok-cooking each dish, every day in every restaurant.

P.F. Chang’s scratch menu highlights its wholesome, madeto-order-cooking approach and introduces new dishes and drinks for lunch, happy hour and dinner. Today, P.F. Chang’s has more than 300 restaurants around the world in 25 countries and U.S. airport locations. For more P.F. Chang’s news, visit pfchangs.com and follow us on Facebook, Twitter and Instagram @pfchangs.

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Experience Exotic Dragon Fruit Immerse yourself in the brilliant color and exotic flavor of Monin Dragon Fruit Syrup. Made with no artificial ingredients, this tropical flavor showcases a vivid fuchsia hue with a taste similar to kiwi and pear with subtle notes of strawberry. Travel the trendy Pacific Rim with a flavor that will have both you and your customer roaring for more.

Dragon Fruit Margarita Glass Size: 16 oz.

• 1 ½ oz. silver tequila • ¾ oz. Monin Dragon Fruit Syrup • 3 oz. margarita mix Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed.

Cap, shake and strain into serving glass with ice. Garnish.

Visit monin.com for more product information and inspirational recipes

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Aramark Sports & Entertainment LIV Brunch Super Bowl LIV weekend in Miami provided another great opportunity to collaborate with several of Aramark Sports & Entertainment’s partners to showcase beverage innovation and trends at the former Versace Mansion on South Beach.

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Top: On the Rocks Margarita and Aviation Cocktails — the perfect pour every time!

Above Middle: Molecular Cocktail Spheres with Hornitos Tequila, created by the Grand Bevy.

Right: Special guest Dwyane Wade of Wade Cellars, poured his 2018 Three by Wade California Rose.

L-R Aramark Sports & Entertainment Leadership: Alison Birdwell, Danielle Lazor, guest of honor Dwyane Wade, Marc Bruno, Carl Mittleman, Brent Hardin

Capitalizing on the Top 10 On-Premise Flavors Trend, La Colombe Hard Cold Brew Coffee was the perfect “welcome� cocktail.

Right: Disaronno, LaMa rca Prosecco and Q Mixers Club Soda provided just the right amount of sweet bubbles.

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Bacardi Ocho “Old Cuban” with coffee liqueur, honey syrup and orange bitters paired perfectly with hand-rolled cigars.

Above: Tito’s Lemon Drops in the oh-so-chic mini martini glass.

Opposite Page Top: From L-R Aramark Sports & Entertainment Leadership: Alison Birdwell, Danielle Lazor, guest of honor Dwyane Wade, Marc Bruno, Carl Mittleman, Brent Hardin Opposite Page Bottom Right: Disaronno, LaMarca Prosecco and Q Mixers Club Soda provided just the right amount of sweet bubbles.

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I Can’t Hear You!

By Don Billings

I was reading a recent edition of Popular Science magazine, and this edition was focused on sound. As I worked myself through the magazine, I came across an article about the noise level within restaurants and references to a few studies done by acoustic specialists regarding the effects of sound within a restaurant environment. This is something that I have thought about a lot over the years, especially since I have found many restaurants to be extremely noisy — to the point that you could not carry on a conversation with your dining partners.

This is not a new issue but noise has been steadily increasing in volume. So, I began to look at other articles on the subject of noise.

And, surprise — there are a ton of them. This experience is by no means unique; it’s become a fixture of dining out in America. “What did you say?”, “can you repeat that?” and “it’s so loud in here” are now phrases as common as “can I take your order?”

“You’re working so hard to hear the conversation, you’re not in the conversation,” states Chris Berdik, in his Popular Science article, “Noise Level.”

In an article written by Julia Belluz, titled “Why Restaurants Became So Loud – and How to Fight Back,” she reports that both Zagat and 42

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Consumer Reports surveys have found that excessive noise is the top complaint diners have, ahead of service, crowds or even food issues.

So how did this all begin? Let’s go back to the acoustic specialists. A large-scale study done back in 1993 found that restaurant sound levels peaked at 68 decibels (a little louder than normal chitchat). Fast forward to a 2018 survey of New York City restaurants in which the average level was 77 decibels, and at least a quarter of the restaurants surveyed hit at least 81 decibels. Only 10 percent were at or below 70 decibels.

As the Popular Science article reports, some restaurants have peaks as high as 85 decibels (that’s near power-tool territory). “We can pin the din on converging trends that began in the 1990s. First, owners started favoring modernist or industrial looks. Out with the carpets, upholstery and drapes that were great sound absorbers but now deemed stuffy. In with high ceilings, bare floors and walls, and furniture made of hard, sound-reflective materials like cement, tile and plaster, and use of exposed ducts and glass, which send noise careening around the space,” explains Chris Berdik.

The noise can be so irritating but it has become a fixture of dining out. So, it’s not unique for table guests to repeat “what did you say?”,

“can you repeat that?” and “it’s so loud in here.”

According to Julia Belluz, there is a group of chef owners who promote it and claim that some level of noisiness in restaurants is intentional because the sound conveys a sense of vibrancy and energy.

Some restaurants use loud music to achieve that same dynamism. New York Magazine called it the “Great Noise Boom.”

Loud restaurants aren’t just irksome, they’re a public health threat for people who work at or regularly patronize them. Being exposed to noise levels above 70 – 80 decibels causes hearing loss over time according to Gail Richard, past President of the American Speech-LanguageHearing Association. In a New York Times investigation, a reporter took a decibel reading at 37 venues across New York City and found levels

that experts said bordered on dangerous at onethird of them.

The shift in restaurant aesthetics has had a huge impact on our ears. Articles on the subject can be found in The Wall Street Journal documenting “how the move to eating in concrete boxes coincided with a shift in decor and other design features, turning many restaurants into ‘noise traps,’” according to reporter Katy McLaughlin.

Over the past decade or so, upscale restaurants have done away with low-cost techniques that can tamp down noise levels such as carpets, tablecloths, wall tapestries, drapes, plants and plush banquettes, as many restaurants introduced open-concept dining, with open kitchens or attached bar scenes that only helped to crank up the volume.

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Obviously, there is a big challenge when it comes to restaurant and bar noise. There are the structural issues, which I’ve been referencing, along with cultural influences and what is trendy.

You have to balance the atmosphere with the overall food and beverage experience. There are things that can be done to reduce the sound signature in a restaurant. It’s easier, of course, when you start from scratch, but there are sounddampening techniques to retrofit an existing restaurant. New innovations can help, such as foam ceiling panels, perforated wood that allows noise to pass through to an absorbent layer, and acoustic plaster with tiny fibers that will soak up sound. There is transparent, sound-dampening film for glass and technology to fine-tune the restaurant’s sound system by adjusting the space’s overall noise level.

There are decibel-reading apps available to determine the sound level in your restaurant, like SoundPrint and NIOSH Sound Level Meter. I downloaded the NIOSH app onto my iPhone and tried it out in a hotel and restaurant venues during a recent company event. And sure enough, the sound or decibel level started peaking at 89-92.

And I realized we were all shouting at each other to have a conversation, and this was not even a club or lounge setting.

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So, if noise really bothers you like it does me, here are a few commonsense ways to avoid it: 1. Go early; before 7 p.m. it’s quieter.

2. Request a quiet table.

3. If the music is loud, ask if they can turn it down a bit.

4. You can always politely complain.

5. Find your noise “nirvana.”

Note: Extended or repeated exposure to sounds at or above 85 decibels can cause hearing loss. So, this can be a real concern for waitstaff, bartenders, kitchen staff and others who work in this environment.

For those who wish to delve deeper into this issue, here are a few references that I found: Resources 1. SoundPrint website 2. Scott, G. (2016), “An Exploratory Survey of Sound Levels in New York City Restaurants and Bars.” https://www.scirp.org/ journal/PaperInformation.aspx?PaperID=86590#ref32 3. Zagat Survey (2016), “The State of American Dining in 2016” https://www.zagat.com/b/the-state-of-americandining-in-2016 4. Dixon, L. (2016), “Speak Easy: Hearing the Views of Your Customers” at Action on Hearing Loss” https://www. actiononhearingloss.org.uk/-/media/ahl/documents/researchand-policy/reports/speakeasy-report.pdf

Sponsored Content

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COVER STORY

Justin Solomon

Lead Program Manager-Beverage Strategy

Delta Air Lines, Inc.

Ten Questions With Justin Solomon

By Mike Raven I had the pleasure of meeting up with Justin at the Delta Flight Museum in Atlanta, Georgia. We spent time together in this remarkable place to talk over the interview and take some exceptional photos. Thanks to the team from Delta Air Lines® and Isabel O’Cathey, IMI’s Beverage Project Manager.

Q.1

Hi, Justin. To start, would you give our readers a bit of your Food & Beverage background?

With over 16 years of experience in the hospitality, tourism and government services sectors, I lead beverage strategy for Delta Air Lines. My experience ranges from specialized service solutions to luxury dining, and from catering to my most recent role as Product and Experience Manager of Food & Beverage for Delta Sky Clubs. I also hold several certifications related to the beverage and hospitality industry.

Right: Justin Solomon by Ninh T. Chau of Imagez Photographic Services

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Q.2

What is Delta’s strategy for beverage?

We want to transform the way our customers look at their beverage experience. Not only do we provide world-class hospitality at 35,000 feet, but we also take a unique approach to our beverage program by providing a thoughtful experience around the beverage itself. In 2020 and beyond, we will continue to examine the customer experience, connect our customers to new, premium products, and drive toward continual improvement by listening to feedback from our customers and employees.

This year, you will see Delta test and roll out new products and services that are designed to enhance the beverage experience received in the air.

Q.3 Delta’s done a great job of elevating its in-flight experience. Can you describe some of the innovations?

One recent innovation is our reinvented international Main Cabin service, which launched in November 2019.

Free “Welcome Aboard” cocktails featuring Bellinis to start, hot towel service, mix-and-match options for premium appetizers, and larger entrees are just a few of the ways we are differentiating our international Main Cabin service. Since the beginning, we had a design team comprised of more than 20 flight attendants who’ve been leading the charge, rigorously testing and refining the service along the way to get it just right. We tailor our offerings to appeal to evolving customer preferences — we’ve even been testing a hard seltzer product and look forward to rolling it out just in time for warmer weather!

Q.4 I would imagine there are space considerations with an onboard beverage program. How does that impact the decision process?

Space considerations onboard an aircraft really challenge the team to think creatively about how products are provisioned and determine which selections make sense.

Delta’s portfolio of aircraft is one of the most diverse in the world, which requires dozens of different planograms and placement considerations. One size does not fit all in this aspect, so we must consider this every step of the way.

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Photo by Ninh T. Chau of Imagez Photographic Services

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Q.5 What are the challenges in implementing a beverage program onboard versus the Sky Clubs? Do you try and coincide some of the Sky Clubs offerings with the in-flight offerings?

Delta is always looking to elevate the customer experience by innovating and activating great products. We work closely across departments to understand the strategy and needs of each area, intentionally looking to tie programs together where possible. In the past, we have carried “family brand” products onboard and in Delta Sky Clubs. For the first time this year, we have launched a comprehensive program that addresses product needs both onboard and in Clubs. We want our customers’ entire travel journey to be seamless, so it’s essential to design a holistic program on the ground and in the air. We also are mindful of our global operation and always keep it in mind when making enhancements to our in-flight beverage program.

Designing a wine and beverage program that streamlines processes and pairs well with our culinary menus is key.

We want our customers to have a great experience no matter where their final destination may be.

Q.6 What are the major issues facing the airline industry, from a beverage perspective?

At Delta, we have a strong focus on environmental sustainability across all sectors of the business. Weight and material of product packaging, how products are produced and procured, logistics, etc. are always at the forefront of our decision-making. We are consistently searching for ways that we can strategically partner with manufacturers to achieve Delta’s sustainability goals.

Q.7 How important are the beverage partners in supporting and building a program?

Beverage partners are vitally important to our continuation of success. We pride ourselves on innovation and revolutionizing the way we go to market, so bringing innovative and industry-leading partners into the mix is essential. We also proactively identify and build relationships with high-quality small, minority and women-owned businesses.

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Phoenix, Arizona Sky Club bar

Q.8 The environment is a big issue. What environmental factors come into the decision-making process?

As I mentioned, sustainability is key to our decision-making.

In 2018, we announced the removal of single-use plastic items, including stir sticks, wrappers, utensils and straws from our aircraft, which is expected to eliminate more than 300,000 pounds in plastic waste each year — that’s more than the weight of two Boeing 757 aircraft. And we are continually looking for ways to do even more across the entire business, including our beverage program.

Q.9 I know Delta Air Lines has a couple of key pillars: diversity, inclusion, employee engagement and the environment.

How do these impact your beverage program?

Our values and social responsibility efforts are always considered when we select and promote products that go onboard. We are committed to proactively identifying and building relationships with high-quality small, minority, diverse-owned and women-owned businesses, like Brown Estate, the first and only black-owned estate winery in California’s Napa Valley, which went onboard last year. We

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also go through a rigorous product evaluation process to ensure we are positioning Delta’s Beverage Program in a way that our employees and customers can be proud of.

Q.10 Delta has always been a big supporter of a variety of causes (such as breast cancer awareness, among others).

How do these initiatives manifest themselves in a beverage program, both onboard and in the Clubs?

We are always excited to activate special limited-time offers for causes that Delta’s proud to partner with, including the Breast Cancer Research Foundation (BCRF) for over 15 years, the American Cancer Society and many more. For example, last year we sold products like pink lemonade — which could be spruced up into a pink martini — and pink headsets onboard and in Delta Sky Clubs, with proceeds benefitting BCRF. It’s always rewarding to design different initiatives that raise awareness among our customers, giving them a chance to give back to the communities where we live, work and serve. Another example from earlier this year was when we debuted Atlanta-based Gate City’s Freedom Fighter IPA onboard most domestic Delta One routes. All January, we featured the beer, which was designed to help raise awareness for our fight against human trafficking and support the community work of two Atlanta organizations, Out of the Darkness and Wellspring Living.

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Springtime or Summertime, It’s All Coming Up Spiked Seltzer Time

By Renee Lee Wege, Datassential

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Ask someone what White Claw is, and they’ll probably know the answer — they may even cite some memes (“Claw is the Law,” anyone?). If you’d asked someone about White Claw or the myriad spiked seltzers just a year or two ago, though, you’d have likely been met by cricket chirps. Although seltzers have been around for a while (just think of the LaCroix craze), following on the heels of sparkling water is spiked seltzer, which has become a summertime phenomenon. Many media sources dubbed last summer, for instance, as “the summer of White Claw,” since it was essentially the poster child of refreshing drinks. And in fact, according to Datassential’s MenuTrends tool, which tracks thousands of U.S. and global menus, spiked seltzers seemingly came out of nowhere.

Right now, spiked seltzers are on 1 percent of menus, which may not seem earthshattering but is significant given it wasn’t on any menus circa 2016 (plus, spiked seltzers have been largely a retail trend). In our recent fall 2019 issue of TIPS, we found that 55 percent of consumers are aware of spiked seltzers and over a third say they’re likely to purchase them at retail or a restaurant. in the Mix Magazine

A Spike in Spiked Seltzer SKUs

Because of the rapid growth of spiked seltzers, they might seem like a “flash in the pan” type of trend, but spiked seltzers have shown staying power due to their ability to encompass multiple overarching industry trends. One such trend is better-for-you eating and drinking, which has led some consumers to search for low, or even zero percent, ABV beverages. Spiked seltzers are generally touted as refreshing alcoholic beverages that won’t weigh people down — most hover just around 5% ABV, have fewer than 100 calories per serving and contain little-to-no sugar. Although Mark Anthony Brands (the same company behind Mike’s Hard) debuted White Claw in 2016, after its sudden rise last summer, several other companies have jumped on the seltzer train, filling up store shelves with a variety of options. Companies solely dedicated to spiked seltzers have come into the picture, like Bon & Viv, which offers flavors such as pear-elderflower and prickly pear, two combinations that are certainly more Inception-level for beverages on Datassential’s Menu Adoption Cycle (MAC) framework.

On the opposite end of the MAC spectrum is Ubiquity, which includes more-commonly found flavors and ingredients like Lemon Lime. These flavors are also an option with Bon & Viv spiked seltzers and are on over 20 percent of alcoholic beverage menus, according to Datassential MenuTrends. A variety of other alcohol companies have expanded their product line, branching out from beers to spiked seltzer.

Back in September, America faced a White Claw shortage, opening the door for others to seize the seltzer opportunity. Four Loko (yes, that Four Loko) last year teased that it was creating a hard seltzer that would be 14% ABV — way higher than any of its spiked seltzer brethren — before debuting a black cherry flavor with a slightly lower ABV. However, it’s still higher than most, at 12 percent. Natural Light, aka Natty Light, also launched a line of seltzers with flavors like Catalina Lime Mixer and Aloha Beaches.

If spiked seltzers keep on their current trajectory, consider whether your operation could benefit from taking advantage of existing equipment to snag a piece of the seltzer business. For example, Platform Beer Co., a craft brewery in Cleveland, has broadened its range of beverages with the addition of its Seltzer Project seltzers in flavors like Blood Orange Yuzu and Grapefruit Tangerine. According to Platform’s Vice President of Sales, it was “hard to ignore the growing popularity of hard seltzers,” and the company even found that it already had most of the equipment it needed to expand into seltzers.

More Than Just RTD

There’s certainly a level of convenience when it comes to serving spiked seltzers in bars, something operators told Datassential was a plus for stocking spiked seltzers. Similar to serving canned or bottled beers, staff simply have to grab a flavor and open — even a glass of ice is optional — thus reducing the labor of making a cocktail. According to our data, nearly 40 percent of operators view spiked seltzers as a longterm trend, with one saying that it would give consumers the impression they were “remaining on-trend” and that serving seltzers is “very low labor as opposed to mixing a house cocktail.” And even though they can be served straight up, with a glass or with a simple garnish, spiked Fall 2019 • itmmag.com

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seltzers are versatile enough that they could be used in more ways than just the obvious. Just as regular seltzers are often used as drink mixers, why not use White Claws or Trulys in cocktails?

Though low- and no-alcohol beverages are trending currently (so much so that we wrote a whole issue about them in Creative Concepts: Spirit-Free Concepts), the truth remains that alcohol is still very much in.

Although 29 percent of consumers are interested in low-ABV options, the majority of consumers (70 percent) remain alcohol connoisseurs. So for consumers who aren’t completely sold on low-ABV, bartenders could opt to amp up cocktails with the addition of spiked seltzer. BuzzFeed is all about the idea, too, and last year published an article titled “PSA: You Should Really Be Making White Claw Cocktails,” providing recipe ideas for everything from White Claw Palomas to a spicy margarita that brings an extra punch of alcohol and a little fizz into the mix with Lime White Claw. Both consumers and operators will also soon have even more options when it comes to spiked seltzers to serve and add into mixed drinks. Constellation Brands, for example, is currently in the midst of a $40 million marketing push toward launching Corona Hard Seltzer; according to Beverage Daily, it’ll be the company’s biggest-ever single brand investment. Their new hard seltzer will come in flavors like mango, cherry and blackberry lime.

This article has been provided by Renee Lee Wege, Senior Publications Manager at Datassential, a leading consulting firm and supplier of trends analysis and concept testing for the food industry.

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Tariffs

and the Greatest Threat to the On-Premise Industry since

Prohibition

by Edward M. Korry

By the time this article is published, the U.S. Trade Representative (USTR) will have reached a decision

by February 17th either to impose the threatened 100 percent import tariff on EU wine, spirits and other products, or delay the decision, which would place it under an economic impact review for six months, as required by World Trade Organization (WTO) rules. The U.S. is in the middle of several trade disputes but none has the potential impact on the food and beverage industry that may be felt from the threat posed by the imposition of the 100 percent U.S. tariff proposal on EU goods. This tariff proposal is quite distinct from the 25 percent tariff imposed last October on wine “other than Tokay (not carbonated), not over 14 percent alcohol, in containers not over two liters,” whiskies, liqueurs, cheeses, olive oil, hams, pastas, clothing and other products from France, Germany, Spain and Britain, in response to the WTO’s ruling on unfair subsidies of Airbus.

The cost of the 25 percent October tariff was somewhat absorbed by import companies, who worked with their European partners to split costs in many cases and increased prices somewhat marginally to reduce sales impact. Collectively, however, the imports of the impacted EU countries’ wines were down 10 percent in volume and 30 percent in value in November 2019, as compared to 60

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November 2018. Statistics provided by France’s trade office demonstrated a negative impact of $300 million of wine exports to the U.S. It resulted in reduced or loss of profitability for U.S. wine import companies, distributors and retailers but did not immediately threaten their survival. However, that was a short-term strategy and not sustainable. Costs are already being passed on to the retail and on-premise industry, averaging a 15 to 20 percent increase. The impact on U.S. exports will also be affected as the EU will most likely retaliate, because the WTO also found Boeing guilty of subsidies.

There was another tariff, threatened by the Trump administration, that would be strictly on French wines, particularly Champagne, in retaliation for the added 3 percent digital tax proposal on Amazon, Facebook and Google, among others. After a disclosed phone call between Presidents Macron and Trump, this threat was placed on hold while negotiations continue through 2020.

Unfortunately, the widely reported phone agreement led many to believe that the looming 100 percent tariff threat against EU products had been waived. Not at all.

The USTR threat of 100 percent tariff proposal is a result of a WTO’s ruling that Airbus had been unfairly subsidized and the U.S. could institute $7.5 billion in tariffs to make up for subsidy advantages. Why wine,

spirits and other agricultural products instead of aviation products? One can only conclude that wine, spirits, olive oil, cheeses and mainly other consumer products are seen as more symbolic and a reflection of the lack of the wine and spirits industry’s influence on this current administration. The lack of coordinated pushback by the three-tier system, including the food and beverage industry, might also explain the predicament. The current tariff proposal includes all wines and has expanded the list to a wide array of agricultural and industrial goods, from all EU countries. It has been noted by all involved in the wine industry that the impact would be felt primarily by not only the U.S. wine industry but also the three-tier system, including the on-premise sector.

According to the U.S. Labor Statistics Bureau, the wine-related industry alone represents over 350,000 U.S. jobs, not including those jobs tangentially associated such as logistical support, shipping, etc. The impact of these tariffs would be devastating to this industry — an estimated 6,500 small and medium-sized importers and distributors of European wine would be forced out of business, as they do not have the cash reserves to pay for this kind of up-front cost increase. Many of these smaller distributors also represent small to medium-sized U.S. domestic wine portfolios. The loss of this segment would

contribute to further consolidation of the distribution system, placing both EU and domestic small and medium-sized wine and spirits producers at a terrible disadvantage. The economic impact is estimated to be a loss of more than 17,000 jobs directly at the wholesale level, and could ripple out to more than 150,000 in the three-tier system, including the on-premise sector. Some estimates are even more apocalyptic.

The impact will also be felt in terms of lost federal, state and municipal sales tax revenues of over $2 billion. The irony is that 85 cents of every dollar spent on EU wines in this country, from importation to retail sales, is generated and kept within the U.S. economy. The loss to the EU is estimated at $4.5 billion while the total loss to the U.S. economy is estimated at over $28 billion.

And, what about the impact on the on-premise trade?

Those restaurants with Euro-centric cuisines and naturally have European-focused wine lists will be most impacted. It will, at a minimum, double the cost of wines on lists, although given the three-tier system, the amount of increase is likely to be much higher.

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price tier who will export their wines in bulk and bottle their wines in the U.S., thus avoiding the tariff. But that is a complicated process and would require time. As exports of EU wines to the U.S. represent less than 5 percent of its total, it is more likely that EU wine producers will focus on expanding their readily available Chinese market. This will result also in long-term and irrevocable damage to EU producer/ U.S. importer relationships.

Could domestic or other sources of wine make up the slack and how long would it take for such a transition?

Would they be willing to expand their portfolios and produce wines that had less overt fruit characteristics and higher acidity with lower alcohol, to accommodate a more Euro-centric “minerally” palate? What would, for example, Italian cuisine-focused restaurants do, if they no longer had access to moderately priced Chianti? Sangiovesebased California wines, for the most part, flopped decades ago because they did not taste like Tuscany’s Chianti.

Could current expertise more successfully approximate the taste profile? Will American consumers be accepting of such substitutes? How will it jibe with the millenials’ desire for an authentic experience? Or will we return to the decades of the 1950s, ‘60s and ‘70s when EU, primarily French, wines were an insignificant market and U.S. wine consumption was less than a fifth of today’s market?

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I have always argued that dining is about the guest experience, whether formal or informal, and exceeding guest expectations is the restaurant’s and bar’s goal. Many who frequent Italian, French or Spanish restaurants may want to relive or imagine an experience shared in the country of origin. It places most of them subconsciously in a positive frame of mind with certain expectations. There is even an argument to be made that pairing wines from the same region harmonizes the experience, at least from a psychological perspective. So, what to do?

I don’t think there’s a simple answer to that question, as each entity or chain must arrive at its own solution. Because we live in very uncertain times, might it not be a good idea to plan for this contingency even if there is a six-month postponement? At the very least, it would force on-premise operators to think about how their current and future potential customers’ expectations might be enhanced.

Author, Ed Korry, CHE, CSS, CWE, is an author, consultant, retired associate professor and Department Chair of College of Culinary Arts, Johnson & Wales University, past President of the Society of Wine Educators, and an executive board member of the U.S. Bartenders’ Guild Master Accreditation program.

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