On Premise September/October 2023

COLD & SMOOTH

SPECIAL CLUB MEMBERSHIP

PLATINUM CLUB MEMBERS

5TH DISTRICT TAVERN LEAGUE

OSHKOSH CITY/WINNEBAGO COUNTY TAVERN LEAGUE

OUTAGAMIE COUNTY TAVERN LEAGUE

GOLD CLUB MEMBERS

DOOR COUNTY TAVERN LEAGUE

OCONTO COUNTY TAVERN LEAGUE

ANNUAL MEMBERSHIP LEVELS

PLATINUM $1,000 Annual Membership Level

GOLD $500 Annual Membership Level

SILVER $250 Annual Membership Level

For more information on becoming a Special Club Member, call the TLW office at (608) 270-8591.

PRESIDENT Keith Kern

SENIOR VICE PRESIDENT

Cathy Vales

SECRETARY

Kris Zappa

TREASURER

Todd Giraud

SOUTHERN ZONE VICE PRESIDENT

Jennifer Collison

SOUTHERN DISTRICT VICE PRESIDENT

Keith Koehler

EASTERN ZONE VICE PRESIDENT

Vinny Egle

EASTERN DISTRICT VICE PRESIDENT

Don Mjelde

CENTRAL ZONE VICE PRESIDENT

Paul Salzwedel

CENTRAL DISTRICT VICE PRESIDENT

Bob Carpenter

NORTHERN ZONE VICE PRESIDENT

Donn “Dino” Amundson

NORTHERN DISTRICT VICE PRESIDENT

Nancy Lorbetske

PAST PRESIDENT

Chris Marsicano

MANAGING EDITOR

Carrie Mantey, Nei-Turner Media Group Inc.

GRAPHIC DESIGNER AND ADVERTISING COORDINATOR

Jerriann Mullen, Nei-Turner Media Group Inc. jem@ntmediagroup.com

ADVERTISING REPRESENTATIVE

Danielle Letenyei, Nei-Turner Media Group Inc. danielle@ntmediagroup.com

PRINTED BY Kodi Collective, Illinois

On Premise (ISSN #1051-4562) is a bimonthly publication of the Tavern League of Wisconsin Inc., 11801 W. Silver Spring Dr., Ste. 200, Milwaukee, WI 53225, Phone: (608) 270-8591.

On Premise is produced by Nei-Turner Media Group Inc., 400 Broad St., Unit D, Lake Geneva, WI 53147. Gary Nei, Chairman; William Turner, President; Barbara Krause, Publisher.

For advertising information, please contact Danielle Letenyei at (608) 438-6996 or danielle@ntmediagroup.com. Subscriptions included in TLW membership dues; nonmember subscriptions cost $15 per year.

Postmaster: Send address corrections to the Tavern League of Wisconsin Office, 11801 W. Silver Spring Dr., Ste. 200, Milwaukee, WI 53225. Periodicals postage paid at Madison, WI and other additional offices.

©2023 Tavern League of Wisconsin Inc. Permission to reprint must be secured in advance of publication, and credit given to author and On Premise.

PRESIDENT’S PERSPECTIVE

Hut, hut, hike! Football season is here, and it’s time to cheer on our beloved Green Bay Packers and the start of a new era in the QB1 position.

Fall is my second favorite season, but with the thought of what weather the next few months will bring, I try to stay positive, telling myself winter is a small price to pay to live in such a great state we call home. In the meantime, it’s been wonderful to have more time this summer, giving me the ability to attend a few more events than last year. It’s fair to say my golf game is still horrible, as many can attest, but there have also been moments that showed hope.

I know many of you might be looking forward to things slowing down a bit before the start of winter and the different forms of tourism that it brings. While traveling the state and talking with many of our members, it sounds as though the summer slam has been nonstop this year and business has been great. However, staffing continues to be a problem and many are worn out from having to work many hours.

For me, the last couple of months have remained busy with various events and meetings, while working to get our comprehensive bill passed through the Senate. (Read more on the bill in Legislative Notes on Page 17.) It has been my main focal point this season.

I also joined a few successful trips to Forest County as we worked to jumpstart the league. I was even present to watch new leadership take the oath and be sworn in. Many thanks to all who stepped up and helped. I look forward to great things in the future.

League Leaders Day had another great turnout in Oshkosh at the end of August. The day was full of information, a wonderful speaker and many productive conversations. Although we have had Wisconsin Association Management (WAM) working with us for some time, they are always looking to further accommodate the needs of our leaders and leagues. Thank you all for taking the time to attend this year. Without great leaders, we would not be where we are today!

Although August was full of travel, I was actually scheduled to stay home as my local league hosted the 8th District

caucus in Superior. It was nice to only drive a mile each way and be home the same day! We enjoyed welcoming all who attended, as it’s been many years since Superior hosted either a state or district event.

I want to personally thank all who attended, including those who found their way to my place. My staff hears me talking TLW all the time, so it was great for them to see and hear firsthand what we do, and meet some of the great people who make up this association. It might also help explain why sometimes, when I get home, they say it looks like I got hit by a bus!

In closing, this marks the last column for my presidential term, although you are all stuck reading my ramblings for another two years. I really want to thank you all for the opportunity to lead this association. As I look back, it’s hard to believe it’s been two years already and the experience has been amazing.

Meeting so many members, and the hospitality shown to me, has created countless memories and friendships. The ability to humbly say I have friends in almost every Wisconsin city, town or village is an honor, and the journey has just begun. We have seen many positive changes and we continue to flourish as a league. The work is far from over and, with your help, we will only get stronger.

With the Fall Convention & Trade Show in Appleton around the corner, I look forward to seeing you all in October!

Cheers!

Keith Kern TLW President

While traveling the state and talking with many of our members, it sounds as though the summer slam has been nonstop this year and business has been great.

CORPORATE MEMBERS

Support Those Who Support our Association

SUPPORT THOSE WHO SUPPORT OUR ASSOCIATION

PLATINUM SPONSORS

PLATINUM SPONSORS

PLATINUM MEMBERS

GOLD MEMBERS

GOLD SPONSORS

GOLD SPONSORS

Anheuser-Busch

Anheuser-Busch

SILVER SPONSORS

SILVER SPONSORS

SILVER MEMBERS

BRONZE SPONSORS

BRONZE SPONSORS

BRONZE MEMBERS

Make sure to thank these groups for their support and encourage others not on the list to participate. Any business interested in joining should call the TLW office at (608) 270-8591 for more information regarding the benefits of the different categories. Remember to “support those who support us.”

Wisconsin Amusement & Music Operators, Inc.

Wisconsin Amusement & Music Operators, Inc.

and thank these groups for their support, and encourage others not on the list to participate. Any business interested in joining should call office (608-270-8591) for our brochure that lists the benefits of the different categories. Remember “Support those who support us.”

SUPPORT THOSE WHO SUPPORT OUR ASSOCIATION groups for their support, and encourage others not on the list to participate. Any business interested in joining should call (608-270-8591) for our brochure that lists the benefits of the different categories. Remember “Support those who support us.”

PARTNERS IN PROGRESS

TAVERN LEAGUE OF WISCONSIN

• Co-sponsor of TLW Legislative Day

• Underwriter of TLW Video on Jobs and Employment

• Sponsor of the TLW Trip Giveaway at TLW Spring Conference & Show

• Donor of Large-Screen TV at TLW Fall Convention & Show

LOCAL TAVERN LEAGUE PROGRAMS (SafeRide, Golf, Others)

• Contributions and Support from Individual WAMO Members

• Matching Funds from WAMO to Taver n League Locals

• Contributions to SafeRide Program, Golf and Others

• Active Participation and Attendance

New Food Trends for Today’s Discerning Consumers

By Maura Keller

New equipment, cutting-edge technologies and innovative products can keep any industry fresh. The foodservice segment within the bar and restaurant industry is no exception. Tavern owners, both large and small, are increasingly embracing new culinary trends. And more of the state’s tavern owners are seeing foodservice as an excellent way to grow their business. Operators can boost their bottom lines by enhancing their foodservice programs to keep customers coming back for more.

Growing Interest in Flavor Experimentation

According to Jodi Otzko, senior insights manager at McCain Foods , consumers were forced back into their own kitchens during the pandemic. Many successfully learned to cook and even discovered that it was an enjoyable experience.

“Given they had more available time at home and were missing the foods they were used to getting from restaurants, many experimented with recipes and cuisines that they would not have otherwise,” Otzko says. “Today that experimentation has returned to bars and restaurants. Consumers are open to experiencing a broader range of tastes and cuisines. This is especially true of younger generations.”

As a matter of fact, McCain Foods is currently seeing a shift in consumers’ favorite global cuisine — it’s moving from Italian to Mexican and Chinese. “Looking at the top foods that Gen Z loves, we see a number of Asianor Latin-inspired items, like boba, ramen or churros,” Otzko says. “Authenticity isn’t necessary to bring these global flavors into restaurants. Consider dipping sauces or creating a global twist on a classic dish.”

According to Denise Orth, a marketing manager at Brakebush , spicy and bold flavors are among the biggest trends the company is observing right now. She points out that tavern customers like to eat their classic burgers, pizzas and sandwiches with additional attention-catching ingredients, such as hot honey, kimchi, bourbon sauce, jalapenos or red pepper mayo.

Patrons are also interested in customizing their entrees and sides with fun

Some hot, new culinary trends are finding their way into the food and beverage offerings at Wisconsin taverns and restaurants.

sauces and flavors. According to Orth, “This is great news for bars, because it’s easy to cook a classic meal and offer a rotating selection of sauces.”

Orth says a similar trend to watch out for (or perhaps use as a buzzword on menus) is “swicy,” or the combination of sweet and spicy. Consumers are loving sweet heat — try hot honey, hot maple, mango habanero, sweet chili, etc. “They want hot foods because they’re trendy and exciting, and they already know they love sweet flavors, which makes trying new combinations seem less risky,” she says.

Paula Hickey, a foodservice specialist at Holiday Wholesale , agrees that a wider offering of flavors, including sauces, spices and seasonings, is capturing consumers’ attention. “Some establishments like to create their own, but we find that the fully prepared, ready-touse options help with ease and consistency to create bold flavors that set the operator apart from everyone else,” Hickey says. “There are more foodies who are more willing to try new flavors from around the world.”

To allow consumers to try new flavors or flavor combinations that they are not familiar with, add small plates or sharables to your menu. “Sharable foods (especially appetizers) appeal to younger consumers who continue to treat dining out as an experience they want to fully share with their friends, which includes sharing food and taking photos,” Orth suggests.

Speed Scratch Cooking

With today’s hectic schedules, speed scratch cooking is one of the hottest cuisine trends in the bar and restaurant industry. Speed scratch is, by definition, a system of combining value-added food products with fresh fruits, vegetables and other components to create unique signature dishes. Value-added products can be anything from preportioned cuts of veal to premade sauces to frozen dough products.

New Equipment for Today’s Discerning Operators

As more bars enhance their foodservice offerings, they are also looking for equipment that streamlines efficiencies while maintaining the quality of the food being prepared. While each tavern has unique needs when it comes to operating a kitchen, Holiday Wholesale is frequently asked for ventless, efficient and consistent equipment. The equipment solutions might include pressure fryers designed to fit in a limited hood space or an instant burger-cooking platform, which can cook burgers in a matter of a few minutes.

“Labor is an issue, so equipment that is easy to run, clean and maintain is a must. Ventless fryers and ovens are not only a great option for kitchens that are short on space or ventilation, but they also reduce messes,” Paula Hickey, a foodservice specialist at Holiday Wholesale, explains.

“Efficiency and consistency are also key. The equipment that we recommend are not only power efficient, for example, but they often additionally provide a rapid-cooking feature, which allows an operator to offer high-quality menu items that take a fraction of the time to cook to their precise recipe.”

McCain® SureCrisp™ fries are crafted to stay hot and crispy in transit keeping both your customers and your bottom line happy For more information contact your local McCain Foods sales rep, John Von Rueden at jvonrueden@coregroupsales.com or Stacey Fraser at stacey.fraser@mccain.com or visit www.mccainusafoodser vice.com/takeout-and-deliver y

“The average menu item count is rising and it is almost back to pre-COVID-19 levels. Also, over 90% of operators adjust their menus at least once a year, and two in three significantly update their offerings on a quarterly basis. Despite economic uncertainty, most operators did not scale back new menu activity in 2022, nor do they plan to in 2023.”

— Jodi Otzko, McCain Foods

The concept of using convenience food products to enhance dishes is not revolutionary. Home cooks have been using packaged mixes for gravy and canned soups in casseroles for decades. But what is new is the growing acceptance by professional chefs and restaurant operators of using value-added products to cut prepping and cooking times. And in an industry where good help is currently hard to find, using convenience products to lessen the labor and time involved in food preparation makes sense.

Today’s marketplace allows tavern operators to choose exactly what level of value-adding they want — from recipe-building sauces and seasonings to fully prepared meal components. Popular examples of commercial ingredients used in speed scratch cooking include frozen pastas, seasoned rice, packaged sauces, canned tomatoes, and bread and pizza dough.

Tavern owners have valid, bottom-line reasons for offering enhanced speed scratch menu items, including saving labor and time, and maintaining the consistency of menu offerings. Why not shuck ears of just-picked corn for Thursday’s special chili corn chowder? Because frozen corn offers the consistency in taste, texture and color that customers have come to expect.

The Evolution of Menus

A few decades ago, if you would open any menu at a local tavern or bar, you’d notice a common pattern of food selections — namely, appetizers and easy-to-consume favorites like chicken strips, fries and pizza. Although these remain standard fare and consumer favorites, other issues are causing menus to change in recent years. As Otzko points out, foodservice operators and tavern owners pared back their menus during the pandemic to help them deal with such things as unpredictable guest counts, staffing issues and the availability of ingredients.

“The average menu item count is rising and it is almost back to pre-COVID-19 levels,” Otzko says. “Also, over 90% of operators adjust their menus at least once a year,

and two in three significantly update their offerings on a quarterly basis. Despite economic uncertainty, most operators did not scale back new menu activity in 2022, nor do they plan to in 2023.”

On the other hand, Hickey adds that small plates and simplified menu offerings are being fully embraced by today’s tavern patrons as well. As she argues, a simplified menu offers advantages for the operator who struggles with labor. “Preportioned, partially cooked or fully prepared items help the operator who’s short on skilled labor offer a consistent product without worry,” Hickey says, “and fewer menu options are easier to manage.”

Another significant menu change facing taverns and restaurants is the increased interest in food takeout and delivery. The average person orders delivery 4.5 times a month, and more people say they prefer ordering takeout or delivery than eating at a restaurant, according to Otzko.

“Fast food, including fast casual restaurants, are the most common sources for takeout or delivery,” Otzko says. “Consumers have different needs when dining in a restaurant. During these visits, they are looking for an atmosphere that fits a longer mealtime, a place to socialize with family and friends, and a better quality of food. As much as consumers enjoy eating in a restaurant, with menu prices increasing, it is imperative that taverns and restaurants deliver on both food and atmosphere in order for patrons to find the occasion worth it.”

From sustainably farmed salmon or kombucha concoctions to international cuisine, innovative food trends typically sneak onto the tavern scene rather than take it by storm, but good food is a culinary concept that never goes bad. TLW

Spirits Up

with TLW

87th Annual FALL CONVENTION & TRADE SHOW

October 2-5, 2023

Fox Cities Exhibition Center

355 W. Lawrence St., Appleton, WI 54911

Schedule of Events

Monday, October 2

8:30 a.m. to 3 p.m.

Food Safety Class and Exam

The class and exam are open to members and nonmembers. Preregistration is required.

9 a.m. to 5 p.m.

TLW Board of Directors Meeting

2 p.m. to 6 p.m.

Registration and $2 Bill Exchange

6 p.m. to 11 p.m.

Outagamie County Tavern League Welcome Party

Location: The Grand Meridian, 2621 N. Oneida St., Appleton

Mistakes Were Made, a fun, energetic rock band based in Appleton, will entertain with a variety of music.

Tuesday, October 3

8:30 a.m. to 5 p.m.

Registration and $2 Bill Exchange

8:45 a.m. to 9:15 a.m.

Nominating Committee Meeting

8:45 a.m. to 9:15 a.m.

Rules Committee Meeting

9:15 a.m. to 12 p.m.

General Session

• Welcome

• Introduction to Local Leaders

• Opening Ceremony

• TLW Updates from the President, Secretary and Treasurer

• Keynote: Former Green Bay Packer LeRoy Butler

• Special Club Member Recognition

• Member of the Year Award Presentation

• Attendance Drawing

12 p.m. to 4 p.m.

Silent Auction Benefiting Tavern Industry Political Action Committee (TIPAC)

12 p.m. to 5 p.m.

Trade Show

12:15 p.m.

First-Timers Orientation

12:30 p.m. to 1:30 p.m.

Seminar 1: Maximizing Business Value: Unleashing the Potential for Higher Sale Prices

Presented by: HSC Business Brokers

2 p.m. to 3 p.m.

Seminar 2: Music Licensing Update

Presented by: Broadcast Music Inc.

7 p.m. to 12 a.m.

Tuesday Night Party and TLW Live Auction

A-Town Unplugged will perform with vocal harmonies, intricate guitar work, and a dynamic rhythm section

Note: Times and events are subject to change without notice.

Wednesday, October 4

9 a.m. to 4 p.m.

Registration and $2 Bill Exchange

9:30 a.m. to 11:00 a.m.

General Session

• Welcome

• Charity Presentation

• Legislative Update from TLW Lobbyist Scott Stenger

• Operating Update from TLW Managing Director Tina Conley

• Good and Welfare

• Attendance Drawing

11 a.m. to 2 p.m.

Silent Auction Benefiting TIPAC

11 a.m. to 3 p.m.

Trade Show

11:15 a.m. to 12:15 p.m.

Xtreme Bar Bingo

1 p.m. to 2 p.m.

Carbliss Presentation and Tasting

2 p.m. to 2:45 p.m.

Vendor Drawings

Attendees must be present to win.

2:45 p.m. to 3 p.m.

Exhibitor Booth Drawing

Exhibitors must be set up to win.

3 p.m. to 5 p.m.

District Caucuses

5 p.m. to 6 p.m.

President’s Reception

$25 Donation to TIPAC for Admission

Thursday, October 5

8:30 a.m. to 9:30 a.m.

Voting (Delegates Only)

10 a.m. to 12 p.m.

General Session

• Spring 2024 Election Parade of Candidates

• Nominating Committee Report

• Parade of Candidates

• Host League Drawing

• Foundation Raffle Drawing

• Silent Auction Drawing

• Buyer Raffle Drawing

• Good and Welfare

• President’s Closing Remarks

• Video Wrap-Up of the Convention

• Attendance Drawing

12:30 p.m.

Outagamie County Tavern League President’s Reception

Location: Plan B

121 W. Wisconsin Ave., Kaukauna

2023 Fall Convention & Trade Show

Exhibitors & Registration Form

The following companies have already committed to exhibiting at the 2023 Fall Convention & Trade Show, with more to follow. Register and connect with them one on one at the trade show in Appleton!

If you would like to add a donation, please check all that apply:

2023 Fall Convention Host League, Seminars, Keynote, Entertainment and Challenge Coins

Host League

THE OUTAGAMIE COUNTY TAVERN LEAGUE

The Outagamie County Tavern League is excited to host the 2023 TLW Fall Convention & Trade Show.

Keynote

LEROY BUTLER

Tuesday, October 3, 10:15 to 11 a.m.

Join us for a Q&A with Green Bay legend and Hall-ofFamer, LeRoy Butler, on taking a team from good to great and his business ventures after football.

Seminars

MAXIMIZING BUSINESS VALUE: UNLEASHING THE POTENTIAL FOR HIGHER SALE PRICES

Presented by: HSC Business Brokers

Tuesday, October 3, 12:30 to 1:30 p.m.

Are you a business owner looking to understand the true value of your company and strategize how to get the best possible sale price when the time comes? This comprehensive seminar is designed to equip you with the knowledge, insights and tools necessary to maximize the value of your business and optimize the sale process. Join us for this engaging seminar led by industry experts with a track record of successful business sales and acquisitions. Unlock the potential of your business and be prepared to maximize its sale price when the time is right.

Entertainment

Learn what’s new in the ever-evolving music licensing landscape. This seminar will provide you with an overview of music licensing, what’s licensable and what’s not, and how music enhances your customer and employee experience. Broadcast Music Inc. will additionally share the results of a survey it conducted with National Research Group on the power of music to increase revenue and customer loyalty. Broadcast Music Inc. has been a proud partner of the TLW for 23 years.

At the Outagamie County Tavern League Welcome Party, Mistakes Were Made, a fun, energetic rock band based in Appleton, will entertain. The performers specialize in a variety of music genres, including rock, pop and country. A-Town Unplugged will perform with vocal harmonies, intricate guitar work and a dynamic rhythm section during the Tuesday night party.

Challenge Coins Sold for Fall Convention

Custom challenge coins will be available for purchase during online registration and on site at the 2023 TLW Fall Convention & Trade Show. Profits from the sales will be donated to a hero organization to be named later.

Hotel Accommodations

Make your hotel reservations now!

Hilton Appleton Paper Valley

333 W. College Ave. Appleton, WI 54911 (920) 733-8000

hilton.com/en/hotels/atwpvhhhilton-appleton-paper-valley

DoubleTree by Hilton Appleton

150 S. Nicolet Rd. Appleton, WI 54914 (920) 735-9955

hilton.com/en/hotels/ grbapdt-doubletree-appleton

CopperLeaf Boutique Hotel & Spa

300 W. College Ave. Appleton, WI 54911 (920) 749-0303

copperleafhotel.com

Courtyard by Marriott Appleton Riverfront

101 Riverheath Way Appleton, WI 54915 (920) 903-9256

marriott.com/en-us/hotels/atwcycourtyard-appleton-riverfront

Dakota Mule

Orange Fashioned

Member of the Year, Auction and Calendar Raffle

TAVERN LEAGUE OF WISCONSIN MEMBER OF THE YEAR SCAN ME

The TLW Member of the Year award is presented annually at the Fall Convention. Please take a moment to nominate a TLW member who has demonstrated a commitment to their community and the Tavern League of Wisconsin through

Please include such information as community involvement, awards, endorsements, references, leadership positions (TLW or Complete an online application at tlw.org/awards.

LEGISLATIVE NOTES

IT’S TIME TO UPDATE ALCOHOL LAWS

BY SCOTT STENGER, STENGER GOVERNMENT RELATIONS

Wisconsin

State Assembly Speaker Robin Vos (R-Rochester) and Majority Leader Devin LeMahieu (R-Oostburg) introduced Assembly Bill 304 (AB 304) to provide a thorough update to Chapter 125, which regulates the alcohol industry in Wisconsin. In June, the state Assembly overwhelmingly passed the bill by a vote of 90-4.

The bill represents years of work and collaboration from all three tiers of the alcohol industry. Never before have all three tiers come together in support of legislation to address a range of issues for better and more effective regulation at the Department of Revenue. The following groups support AB 304:

• Anheuser-Busch

• Bowling Centers Association of Wisconsin

• Kwik Trip

• Mark Anthony Brands

• Metropolitan Milwaukee Association of Commerce

• Molson Coors

• New Glarus Brewing Company

• Tavern League of Wisconsin

• Wisconsin Amusement and Music Operators

• Wisconsin Beer Distributors Association

• Wisconsin Brewers Guild

• Wisconsin Craft Beverage Coalition

• Wisconsin Distillers Guild

• Wisconsin Fuel and Retail Association

• Wisconsin Grocers Association

• Wisconsin Hotel and Lodging Association

• Wisconsin Independent Businesses

• Wisconsin Restaurant Association

• Wisconsin Wine and Spirit Institute

• Wisconsin Winery Association

The only opposition to the bill was from a few wedding barn owners who do not want to comply with Chapter 125, which gives them a financial advantage over the licensed industry and puts the public at risk. Our members host private parties and weddings like event venues — and all should be licensed.

The bill guarantees every event venue with the appropriate license to continue in business if they choose, but the public deserves to know event venues follow the same laws as the

licensed industry. Unlicensed event venues are not required to have licensed bartenders, closing hours or smoking bans. They do not follow the provisions of Chapter 125 — and the public deserves better. Other private event venues are licensed; wedding barns must be licensed as well, as detailed in AB 304.

Collectively, our coalition represents nearly every aspect of the alcohol beverage industry. As such, we urge support for Senate Bill 332/AB 304, as this legislation represents a comprehensive update of the state’s alcohol regulatory framework. Following nearly a decade of negotiations among industry stakeholders, this proposal has the support of our respective associations, companies and membership, and is needed to transition Wisconsin’s alcohol laws into the 21st century.

The proposed legislation, approved by the state Assembly in June with bipartisan support, makes various changes to improve alcohol beverage regulation and further develop an already successful industry. These changes add consistency across regulations for brewers, brewpubs, wineries and distillers/rectifiers, and clarity to the existing three-tier system.

Although changes to the state alcohol laws have been proposed in current and prior legislative sessions, oftentimes the proposals fail to advance given differing perspectives among industry stakeholders. But Senate Bill 332/AB 304 includes many of the alcohol-related changes proposed over the past several legislative sessions. And, while stakeholders still hold differing perspectives on individual provisions contained in the bill, this negotiated and agreed-upon package required all coalition members to find consensus and agree to compromise. Absent the provisions of this bill being considered collectively in a single legislative package, industry support would undoubtedly collapse.

The bill is currently in the state Senate. Contact your senator today to urge their support of Senate Bill 332/AB 304. Find your senator’s contact information at legis.wisconsin.gov. TLW

ABL DISPATCH — THE LATEST INDUSTRY NEWS FROM WASHINGTON

BY JOHN BODNOVICH, ABL EXECUTIVE DIRECTOR

Congress returned from its summer recess in early September with a lot to do in a short amount of time.

Government funding runs out September 30, which means both the House and Senate will need to pass appropriations bills to avert a federal government shutdown. There is less than a month for negotiations internally in each party, within each chamber, and potentially between Senate and House negotiators.

A recent survey by Punchbowl News and the Canvass found that 65% of K-Street leaders (i.e., lobbyists, lawyers and policy experts) believe that the government will likely shut down. The longer the stalemate goes on a broader spending package, the more likely a continuing resolution is to be passed to buy Congress more time to finalize a deal.

While members of Congress were out fundraising this summer, they left a lot of bills and initiatives hanging in the balance, and are poised to pick them up again in the fall. Not for nothing, the legislative window continues to shrink as the 2024 elections get closer.

This is not to say that nothing will be accomplished in 2024, but that legislative appetites tend to shrink in election years as legislators focus on their races and are hyper-attentive to how their votes will affect their reelection chances. This also means that the fall of 2023 will be a busy time for legislative efforts before the calendar turns. What might beverage retailers want to keep an eye on as the leaves change color this fall?

Vote on Credit Card Competition Act Promised

In July, Congress scrambled to pass the National Defense Authorization Act (NDAA). For Main Street beverage licensees, this might seem like an afterthought with no implication on their businesses. However, with little legislation moving through Congress, this must-pass bill to support the military became a magnet for amendments, including the Credit Card Competition Act.

The Credit Card Competition Act would lower swipe fees by ending Visa and Mastercard’s monopoly over how transactions on the credit cards that banks issue under their

brands are routed for processing. Under current practice, Visa and Mastercard centrally price-fix the fees and restrict routing of the transactions to their own networks. But the bill would require that cards from banks with $100 billion or more in assets be enabled to be processed over at least two unaffiliated networks — Visa or Mastercard, plus a competitor like NYCE, Star or SHAZAM, or even American Express or Discover.

Sens. Roger Marshall (R-KS) and Dick Durbin (D-IL) filed an amendment to add the Credit Card Competition Act to the NDAA. After much negotiation, and intense lobbying by big banks, credit unions and credit card companies, the amendment was withdrawn, and Sen. Marshal issued the following statement: “Today, we were given assurances that the Credit Card Competition Act will be given a vote this Congress. Swipe fees, the Visa-Mastercard duopoly and the Wall Street banks that back them are price-gouging American families at a rate seven times higher than the Eureopean Union. That will soon end.”

American Beverage Licensees (ABL) and its allies will continue to keep pressure on Congress to take up this commonsense, bipartisan legislation as a standalone bill or through whatever opportunity presents itself. Bar and tavern owners can keep the pressure on by continuing to send messages, attend local events and host small business roundtables with senators in their communities.

Music Licensing Hearing

On June 27, the House Judiciary Subcommittee on Courts, Intellectual Property and the Internet held a field hearing, “Five Years Later — The Music Modernization Act,” in Nashville. The hearing examined the impact of the Orrin G. Hatch-Bob Goodlatte Music Modernization Act (MMA) five years after it was signed into law in 2018.

The MIC Coalition, of which ABL is a member, submitted a letter for the record sharing licensees’ view on the current state of music licensing, noting:

“All businesses that license music are faced with inefficiencies when licensing public performance rights for musical works. These inefficiencies are exacerbated by the ongoing proliferation of performance rights organizations (PROs). Over recent years, the number of PROs has grown

appropriate and should exist,” and they “foster a fair and competitive marketplace that allows companies large and small, old and new, to flourish.”

The comments call for trade practice laws to be applied evenly across all similarly permitted entities, and remind readers that “this review of trade practice regulations should not be interpreted by states and elected officials in those states to mean that something is automatically wrong with their alcohol marketplaces, nor is this review in and of itself evidence that the system is somehow broken … We know this because each year states debate hundreds of bills to modify their alcohol policies.

“This robust legislative discourse is healthy and reflects the benefit of finding consensus across industry tiers when making significant changes to alcohol laws. We live in a market economy where beverage retailers compete every single day. They do so on service, selection of products, and all the other elements intrinsic to creating a welcoming and hospitable retail environment, whether on premise at bars, taverns and restaurants or off premise in package stores.”

ABL also points out the preference to preserve the local nature of retail alcohol regulation. “Beverage alcohol sales and retail environments are locally driven, with states maintaining direct licensing and oversight authority over

ADVERTISEMENT

SOCIETY INSURANCE

A GUIDE TO SAFE KEG HANDLING

How to Lift a Keg with Another Person

• Keep your back straight. Don’t bend at the waist.

• Ensure you are as close to the object as possible.

• Breathe steadily and tighten your stomach to help keep your spine from twisting.

• Each employee should know exactly where the keg is being transported. Ensure the path is clear.

• Both handles on the keg should be grasped, with the weight of the keg evenly distributed amongst all parties.

Lifting heavy beer kegs is an occupational hazard for most restaurant and bar workers, but taking the proper precautions can help prevent an injury. Find a Society agent in your area to discuss insurance coverage for your business at societyinsurance.com.

beverage alcohol retailers. Legislative, regulatory and law enforcement bodies have ways in which to directly monitor, enforce, and amend state laws and regulations to make sure that the finely tuned balance of consumer access to products and public safety remains properly calibrated. Those closest to the market understand the nuances that marketplace fairness relies on and are best positioned to maintain that fairness to the benefit of all in the ecosystem.”

The comments also address the burgeoning “digital marketplace,” and the importance of federal and state regulators being “aware of the technology, platforms and services operating in the digital marketplace” in order “to identify and pursue potential trade practice violations.”

As most retail licensees would agree, trade practice concerns — including slotting fees, advertising and other inducements from upper tiers — are just as relevant on a website or digital storefront as they are in a brick-and-mortar setting.

To read the rest of ABL’s comments, please visit regulations. gov/comment/TTB-2022-0011-0242. TLW

ABL is the voice of America’s beer, wine and spirits retailers in Washington, D.C. ABL represents the TLW and its many members, as well as thousands of other on- and off-premise retailers of beverage alcohol across the United States.

TRIED-AND-TRUE RESTAURANT & BAR COVERAGE WITH NO SURPRISES. SMALL DETAILS. BIG DIFFERENCE.

Long-standing industry expertise means that nobody understands the unique challenges of protecting your hospitality business better than Society Insurance. Offering tried-and-true specialized programs, we are proud to provide comprehensive coverage for restaurants and bars.

CLOSING THE SALE OF A LICENSED BEVERAGE RETAIL BUSINESS

BY JONATHAN SOPHA AND LAUREL C. MONTAG

Getting to the finish line of the sale of a licensed beverage retail business requires satisfying all buyer contingencies contemplated by the purchase agreement.

Step 1: Buyer Due Diligence and Satisfaction of Contingencies

Customary contingencies include inspecting inventory, equipment and business records; ensuring that the liquor license remains valid for the new owner; and obtaining the necessary permissions and permits from governmental agencies. If real estate is included with the business sale, a buyer will need to inspect the building, review environmental conditions and require a title commitment.

Your employees are a key element of the business and deciding when to discuss the sale of the business is an important consideration. By telling key employees of the sale early in the process, you can keep the deal moving smoothly as they can help provide information to the buyer during due diligence. The buyer may also want to interview key employees to ensure continuity of the business after closing. However, informing employees about the sale too early may jeopardize deal confidentiality and employees may begin to seek out other employment.

Step 2: Pre-Closing

Once all the contingencies have been satisfied, both parties prepare for closing. A typical pre-closing period is 30 days and both parties to the transaction should use a thorough pre-closing checklist. Pre-closing is also a good time to discuss tax and financial implications with your accounting and financial advisors. At this point, earnest money or deposits made by a buyer usually become nonrefundable.

Leading up to the closing, legal counsel and the lender will prepare the documents necessary for execution by each party. If real estate is involved with the sale, a title company will assist with certain documentation, and will likely manage the closing and funding. If no real estate is transferred, the lender and legal counsel will manage the closing process. In

some cases, a closing is very simple — a seller-financed sale may involve simply signing and recording a land contract, and handing over the keys to the buyer.

Step 3: Closing

Because closing documents are often signed prior to closing and held in escrow by the closing agent (lender, lawyer or title company), there may not be a formal in-person closing. Nonetheless, you may want to have a ceremony at the business to make things feel official for the buyer, seller and employees. There may be tasks to complete on the day of closing, like performing final inventory and transferring payroll. The parties may agree to perform these activities after closing and account for expenses as needed.

Upon closing, funds are released from escrow and delivered via cashier’s check or electronic bank wire, signed documents are recorded (if required) and released to the parties, and the buyer legally becomes the new owner.

Step 4: Post-Closing

It is fairly common for a seller to stay on with a business after closing to help with the transition, and may agree to work for no fee or as a consultant, depending on the services needed. Regardless, the parties should set clear post-closing expectations so that they don’t rehash deal terms or start off with a messy disagreement. Seller involvement can incentivize key employees to remain with the business, and provides valuable oversight of finances and operations. This is helpful if the seller is financing the sale or if there are other postclosing financial adjustments. A portion of the purchase price may be withheld at closing and released to the seller only after certain post-closing conditions are met, like completion of a final inventory or realization of revenue targets. TLW

This is Part 2 of a two-part series on selling a licensed beverage retail business/tavern. Part 1 covers marketing the sale and can be found in the July/August 2023 issue of On Premise. For any inquiries, please contact Jonathan Sopha, attorney at DeWitt LLP in Brookfield, at (262) 439-2363 or jsopha@dewittllp.com, or Laurel C. Montag, attorney at DeWitt LLP in Brookfield, at (262) 754-2876 or lmontag@dewittllp.com.

OUTAGAMIE COUNTY TAVERN LEAGUE

TheOutagamie County Tavern League has been busy as it prepares to host this year’s TLW Fall Convention & Trade Show. With about 150 members, the league includes corner bars, golf courses, restaurants, sports bars and other businesses. “We have a great membership that has been going strong for many years,” says Marty DeCoster, president of the Outagamie County Tavern League and owner of Plan B in Kaukauna.

The Outagamie County Tavern League is responsible for planning the Fall Convention & Trade Show welcome party and organizing shuttles for the convention. To help move members safely around the area, the league is calling on the Kaukauna Athletic Club, a nonprofit that supports local sports teams, for assistance. The adult members will drive shuttles and the money raised will go back to the organization. “We have had the convention here a few times, so we have a good system down,” says DeCoster.

But even without the extra duties of bringing the convention to town, the Outagamie County Tavern League has plenty of activities. The league sponsors events and fundraisers throughout the year. Annually, it hosts a summer golf outing and a winter bowling tournament. Funds from these events support the league.

DeCoster explains that the league’s fall scholarship fundraiser serves two programs: one that the Outagamie County Tavern League manages and a second through the Fox Valley Technical College. The technical college scholarship is made possible through an endowment the league set up through the Fox Valley Technical College Foundation. The league does not have a hand in selecting the scholarship recipient, but preference is given to students connected to the hospitality industry.

However, for the scholarships that are directly available through the Tavern League, a committee of directors selects the recipients. These scholarships are available to anyone with an association to the Outagamie County Tavern League, including employees and children of employees.

The league also actively supports the annual Halloween party for Children’s Wisconsin-Fox Valley Hospital and the Center for Suicide Awareness by assisting with various fundraisers, including a large annual dart tournament that takes place in many members’ bars. “The Tavern League has such a strong spirit of giving back,” says DeCoster. “We had someone at our meeting last week share information about an organization that provides blankets for vets. She had a touching, heartwarming story. We passed the hat and immediately raised $900 from members, and gave $500 on top of that as a league!”

To support the county’s SafeRide Program, the Outagamie County Tavern League teams up with Wisconsin International Raceway to sell 50/50 raffle tickets a few times yearly. “We get a good return for our efforts at the raceway,” DeCoster acknowledges. “It’s well worth the effort to support such an important program.”

The full membership of the Outagamie County League meets every other month, but its 16 directors meet monthly. At each meeting, the league runs an attendance drawing. The first member whose name is picked and present receives $250; the second picked and in attendance receives $50. DeCoster notes that the every-other-month model helps with attendance, too.

For recruitment, the league organizes membership drives in the winter, renting a small bus or van to make the rounds. “I’ll get a few new members and drop off information at others, but more importantly, we thank current members,” says DeCoster. “Staying connected with them is just as important as connecting with new owners in the area.”

Active in the TLW for about 18 years, DeCoster says that what strikes him most about the league is the networking and strength it offers. “Getting to know other bar owners, locally and statewide, is a huge benefit, and the strength we have together is immense,” he says. “This is the only association that fights so hard for our businesses and we do it together.” TLW

CORPORATE SPOTLIGHT

GENERAL BEVERAGE

Since its founding 90 years ago, General Beverage has grown into one of Wisconsin’s largest wholesale distributors of fine wine, distilled spirits, beer and nonalcoholic beverages, serving over 12,000 licensed retailers. From its corporate headquarters in Madison and eight locations throughout the state, General Beverage operates in all 72 Wisconsin counties.

General Beverage Sales Co. was founded in 1933 by Max Weinstein in Madison, with Pabst Blue Ribbon and Jack Daniels as its first two acquired brands. In the 1940s, Max’s son, Laurence Weinstein, and son-in-law, Ben Minkoff, joined the company. This TLW corporate sponsor remains family-owned and operated today, and even recently welcomed the family’s fourth generation to the team.

“Our mission is to be a trusted distribution partner for our customers and suppliers,” says Nadine Gospodarek, the on-premise market manager of the Spirits Division. “Through strong relationships with customers and suppliers, we can advance our collective beverage business and support the growth of our taverns.”

A corporate sponsor since August 2022, General Beverage’s highly trained sales representatives help customers select products that fit their establishments and profitability needs. In addition, on-premise market managers are available to assist with staff training, in-house promotions, product application and custom menu creation.

“We understand that each tavern has its own vision,” says Gospodarek. “Our on-site print shop offers talented graphic designers to help bring that vision to life. Custom marketing materials include menus, bar posters, banners, window decals and more to help our taverns promote General Beverage products in a way that works best for them.”

In addition, the company’s extensive product list allows General Beverage to be a one-stop shop for taverns, which helps members capitalize on current trends and consumer

tastes. For instance, says Gospodarek, the ready-to-drink cocktail category is currently the fastest growing alcohol beverage category in the U.S. — and General Beverage recently added High Noon Seltzers to its offerings. With a clean taste and premium ingredients, High Noon offers both tequila- and vodka-based seltzers, and recently added flavors to its vodka-based line-up.

The company also brought on Hotaling & Co., which provides retailers exclusive options for diverse and premium brands across all spirit categories, including Luxardo Cherries, Nikka Whisky, Junipero Gin, Speyburn Single Malt Scotch and more.

Through a commitment to integrity, competitiveness, inclusivity and equity, General Beverage seeks to be TLW members’ distributor of choice. “Maintaining the highest standards of integrity includes being honest and transparent with our customers, suppliers and employees,” says Gospodarek.

“Our commitment to inclusivity includes building a culture of belonging where everyone feels welcome. We promise to remain competitive, and strive to offer bestin-class and efficient service to our customers that will result in combined growth. Our commitment to equity includes investing in our employees to help them grow and succeed, valuing diverse perspectives, and being fair to our suppliers, employees and customers. Through our commitment to our core values, we hope to earn the lifetime loyalty of our customers,” she adds.

General Beverage values its connection to the TLW and its commitment to keeping patrons safe. “As a distributor of adult beverages, the safety of our patrons is a matter of serious concern,” says Gospodarek. “The TLW has created an invaluable tool through the SafeRide Program. The SafeRide Program, in addition to the TLW’s legislative and fundraising efforts, on-premise education, and support to licensed beverage retailers throughout the state, is something we are honored to be a part of. Now celebrating 90 years of business, we thank our taverns and retailers, our dedicated team of employees and our suppliers for their continued partnership,” she concludes. TLW

“Through strong relationships with customers and suppliers, we can advance our collective beverage business and support the growth of our taverns.”

— Nadine Gospodarek, General Beverage

NEW MEMBERS

As of August 8, 2023

DISTRICT 1

Kenosha County

Due Laghi Pizzeria

Susan Harms

Twin Lakes

Kenosha Tap House

Heidi McGraw

Delavan

Premier Wine & Spirits

Deanna Delimat

Salem

Wisconsin Style

Barbecue

Mark Wieneler

Trevor

Racine County

Kayla’s

Kayla Dibble

Racine

Rock County

5BAR

Levi Andersen

Beloit

Coach’s at Krueger

Jeni Diehl

Beloit

South Central

Albany Lanes

Dave Brugger

Brodhead

Boar’s Nest

Jon Rufer

Monticello

Walworth County

The Overflow Lounge

Mike Jonas

Milton

DISTRICT 2

Madison/Dane County

Dotty’s Bar & Bistro LLC

Craig Kimball

Cross Plains

Waukesha County

Lou’s Lucky Penny

Cynthia Becher

Waukesha

Sluggo’s Pub

Thomas Beckmann

Brookfield

Water Street Pub & Grill

Paul Rucinski

Menomonee Falls

DISTRICT 3

Dells/Delton Area

Hot Rocks

Adam Makowski

Wisconsin Dells

The Land of Natura LLC

Adam Makowski

Wisconsin Dells

Grant/Iowa County

Curly’s Pub & Grill

Terry Cyght

Blue Mounds

Downtown Liquors

Tina Jerrett-Jones

Lancaster

Eagle Point Fishing

Barge

Ash Lawrence

Hazel Green

Juneau County

HoneyZ Tavern

David and Jeanne Zurawski

Wonewoc

La Crosse City/County

La Crosse Center

Art Fahey

La Crosse

Monroe County

Z & D LLC, DBA China

Buffet of Tomah

John Dong

Tomah

DISTRICT 4

Calumet County

Bowe’s Boulevard

Leah Kranz

Stockbridge

Oshkosh City/ Winnebago County

Jeff’s on Rugby

Austin Gross

Oshkosh

Sometimes LLC

Matthew Vaughan

Oshkosh

Water City Pub

Tony Mirek

Oshkosh

DISTRICT 5

Green Lake Area

The Roost

Shawn Lamont

Fairwater

Langlade County

White Lake’s Top Secret

Sarah Nault

White Lake

Portage County

Mr. Brew’s Taphouse

Chad Anacker

Plover

Shawano County

Jungles on Main LLC

Cindy Jonsenberg

Gresham

Tiger Creek Bar & Grill

Anthony Stieber

Tigerton

War Bonnet Bar & Grill

Jill Pansier

Keshena

Waupaca County

IOLA

Arron Stratton

Amherst Junction

This Bar and Grill LLC

Michael Fahser

Clintonville

Wolves Den Bar & Grill

Tracy Reed

Manawa

DISTRICT 6

Brown County

El Dorado Cantina & Grill

Juan Perez

Green Bay

Stage 1

Alexander Graziano

Green Bay

Stella’s Pizzeria & Lodging

Lori Wood

Bagley

The Tarlton Theatre

Tarl Knight

Green Bay

Ten O’ One Club

Tyler Kamin

Green Bay

Marinette County

The Shipyard

Amy Davis

Peshtigo

Oconto County

Oconto Yacht Club

Mike Gauthier

Oconto

Outagamie County

Sherrytown Station

Shelly Smith

Neenah

DISTRICT 7

Clark County

T-Bones Bar & Grill

TKO Consolidated LLC

Marshfield

Eau Claire City/County

Castro Corporation, DBA El Patio

Alex Castro

River Falls

Madden Ramen LLC

Bihn Lu Lin

Eau Claire

River Jams

Jeannine Carruth

Chippewa Falls

Pierce County

Danny Dunn’s Bar

Randy Hendrikson

Ellsworth

Trempealeau/Buffalo County

Schwertel Family Farms LLC

Ryan Schwertel

Trempealeau

DISTRICT 8

Ashland/Bayfield County

J.Bo’s Bowling, Bar & Grill

Jared Botten

Iron River

Burnett County

The Junkyard

Karolyn Kroll

Shell Lake

Greater Northwoods

Johnny’s Bar & Grill

Kyle Dibelius

Mercer

Lincoln County

Floyd’s Timber Tavern

Valorie Nelson

Tomahawk

Oneida County

Bottled Bean LLC

Kelly Knobeck

Minocqua

Sawyer County

Eagle Lodge Resort & Campground LLC

Heather Vetter

Loretta

Superior/Douglas

County

Tree Stand Tavern

Jon Stevens

Gordon

DISTRICT 9

Milwaukee County

O’Connor’s Perfect Pint

Mike O’Connor

West Allis

Wall Street Blast

Raymour Radhakrishnan

Milwaukee

AFFILIATE MEMBERS

As of August 8, 2023

Chippewa Valley Electrical Contractors

Max Hutzler

3310 Miller St., Ste. B Eau Claire, WI 54701 (715) 713-0123

maxh@cvecpro.com

chippewavalleyelectricalcontractors.com

Full-service electrical contracting

NextHome Prime Real Estate

Garrick Olerud 100 Washington St. Westby, WI 54667 (608) 632-1043

garrick@nhprimewi.com nexthomeprimerealestate.com

Real estate

Safe Harbor Payment Systems

Ross Judnick 4724 Vaux Rd. Duluth, MN 55811 (218) 729-9103

sales@safeharborpaymentsystems.com

safeharborpaymentsystems.com

Point-of-sale solutions

Shift4 Twin Ports

Tommy Jacobson

P.O. Box 265 Carlton, MN 55718 (218) 390-7808

info@shift4twinports.com shift4twinports.com

Payment processing and point-of-sale solutions

INDUSTRY TRENDS

Nearly 3 in 4 Americans Drink Bloody Marys

As we all know, one of the most popular brunch drinks is the bloody mary. Known for its spice and unique flavor combination, this classic cocktail appeals across demographics.

In April 2023, to better understand this phenomenon, Potawatomi Hotel & Casino surveyed more than 1,000 Americans, ages 21 and up, on their preferences, habits and attitudes toward bloody marys. Respondents were 49% women and 50% men, ranging in age from 21 to 83 with an average age of 41.

From the ingredients they prefer to the amount of money they are willing to spend, according to Potawatomi, find out all you need to know about the state of bloody marys in the U.S. below and at paysbig.com/blog/bloody-marypreferences.

Bloody Mary Preferences by Generation

Bloody marys are a brunch must: 73% of Americans enjoy drinking them, with the highest preference among Boomers (88%) and Gen X (77%). Bloody marys must taste better with age as Millennials (70%) and Gen Z (57%) are less likely to enjoy them.

According to the survey, two in three Americans know how to make the cocktail, and for 66% of respondents,

the most important part of a bloody mary is the mixer, followed by the alcohol (24%) and garnish (10%). While 39% of Americans make bloody marys at home, 65% prefer to have them made in bars and restaurants.

America’s Favorite Bloody Mary Recipe

Potawatomi surveyed Americans on what makes the best bloody mary and here’s the recipe: Vodka is the liquor of choice, with tomato juice as the primary mixer, and a combination of Worcestershire, hot sauce, lemon juice, horseradish and pickle juice. For garnishes, celery stalks are the most popular, followed by pickles, stuffed

olives, bacon, shrimp cocktail, and a rim of salt or celery salt. Interestingly, most Americans did not select some of the more splashy toppings like cheeseburgers, chicken wings or jalapeño poppers.

The Proof Is in the Process

From seed to shelf, Prairie Organic Spirits promises to do things the right way. This Midwestern attitude means that the company’s organic farmers spend up to three times more time in the field than conventional farmers. They don’t rely on chemicals, resulting in crops that are pesticide- and herbicide-free.

Prairie Organic also notes that each small batch is distilled and taste-tested until the spirits meet its standards vs. distilling the product a set number of times. This process achieves a vodka with a traditional bright and smooth finish.

But if you want to add a touch of crisp flavor, there’s a Prairie Organic spirit for you, including:

• Prairie Organic Vodka with hints of melon and pear, and a creamy mouthfeel with a bright, smooth finish.

• Prairie Organic Cucumber Flavored Vodka with a mild cucumber on the nose, a fresh feel to the palate and a crisp finish for a refreshing twist on the classic.

• Prairie Organic Gin with layers of fresh, aromatic herbs and exotic spices — all with a balanced and flavorful finish.

• Prairie Organic Sustainable Seasons in three varieties, each with Prairie Organic’s award-winning vodka, including: Grapefruit, Hibiscus & Chamomile; Watermelon, Cucumber & Lime; and Apple, Pear & Ginger.

Minnesota Mule

Collin Coats, a bartender at the Hewing Hotel in Minneapolis, created the Minnesota Mule in response to Prairie Organic requesting mixologists help craft the best sustainable sips.

Ingredients

• 1½ ounces of Prairie Organic Vodka

• ¾ ounce of fresh lime juice

• ¾ ounce of local honey

• Ginger beer

Instructions

In a shaker, add all of the ingredients, in addition to four to six ice cubes. Shake for 15 seconds, then strain the mixture into a copper cup.

Top with your choice of ginger beer and stir all of the ingredients together. Garnish with candied ginger or a fresh lime wedge.

The Original Pickle Shot

Founded and created at Pickles Pub in Ocean City, Md., The Original Pickle Shot® has now expanded into several new retail locations and bars — and is now sold at over 9,000 retailers across the United States — and is available online. After quickly accelerating distribution through 23 states (soon to be 28), this pickle-infused vodka is quickly gaining fans.

The Original Pickle Shot started as an idea between friends Justin Acita and Brittney Acita, the owners of Pickles Pub, and the brand’s current co-founder and president, John King. Through trial and error at the pub, the Acitas created their perfect brine infusion and ultimately added a handcrafted, small-batch vodka to create The Original Pickle Shot. Since its inception in 2018, over 150,000 Original Pickle Shots are served annually at Pickles Pub.

Available in dill or spicy flavors, The Original Pickle Shot is typically consumed as a shot, served ice cold. However, the founders also recommend it as the main ingredient in a martini, or even better, a bloody mary. Several cocktail recipes can be found on the website at theoriginalpickleshot.com/recipes.

Get Ready to Mix It Up

When it comes to making a great cocktail (or mocktail), Mixly believes the key is fresh, quality ingredients. The company says its recipe for success is bold fruit juices (50-80% juice content), fresh citrus (not from concentrate), and no sugar or artificial sweeteners (just a touch of honey). The mix is also shelf-stable without fillers or preservatives.

The Classic Cocktail Kit includes Pineapple Basil Lime, Grapefruit Jalapeño and Cucumber Mint Lime. The Modern Cocktail Kit includes Strawberry Pomegranate, Rosemary Lemon Honey and Pear Honey Vanilla Lime. And the Rainbow Sample Pack includes Strawberry Pomegranate, Grapefruit Jalapeño, Rosemary Lemon Honey, Pineapple Basil Lime, Cucumber Mint Lime, Pear Honey Vanilla Lime and Blueberry Lemon Sage. TLW

©Mixly Cocktail Co.

NATIONAL CERTIFIED FOOD SAFETY MANAGER LICENSE TRAINING CALENDAR

Small Operator Permit

To see details and register online, please visit tlw.org/food-safety-courses. Have questions? Call the TLW Food Safety Hotline at (608) 296-9226.

Date Location Site and Address

Wednesday, September 6 Janesville Elks Lodge No. 254, 2100 N. Washington St.

Monday, September 11 Green Bay Stadium View, 1963 Holmgren Way

Monday, September 11 Minocqua The Waters of Minocqua, 8116 Hwy. 51 S.

Wednesday, September 13 Milwaukee Dugout 54, 5328 W. Bluemound Rd.

Monday, September 18 Wisconsin Rapids Jammers Bar & Grill, 2810 Eagle Rd.

Wednesday, September 20 Madison Doubledays, 4586 Baxter Rd.

Monday, September 25 Marshfield Eagles Club No. 624, 1104 S. Oak Ave.

Wednesday, September 27 Kenosha Brat Stop/Parkway Chateau, 12304 75th St.

Monday, October 2 Appleton Hilton Appleton Paper Valley, 333 W. College Ave. (at the Fall Convention & Trade Show)

Monday, October 2 Hudson Best Western Plus Hudson, 1200 Gateway Blvd.

Tuesday, October 3 Eau Claire Elks Lodge No. 402, 3411 Stein Blvd.

Wednesday, October 4 Janesville Elks Lodge No. 254, 2100 N. Washington St.

Tuesday, October 10 Oshkosh Elks Lodge No. 292, 175 W. Fernau Ave.

Wednesday, October 11 Milwaukee Dugout 54, 5328 W. Bluemound Rd.

Monday, October 16 Wisconsin Dells Holiday Wholesale, 225 Pioneer Dr.

Wednesday, October 18 Madison Doubledays, 4586 Baxter Rd.

Monday, October 23 Rhinelander Cabaret Cove, 1540 Pueblo Dr.

Tueday, October 24 Two Rivers Good Times Restaurant & Banquet, 16607 Hwy. B

Tuesday, October 24 Plover Springville Sports Grill, 2811 Plover Springs Dr.

Wednesday, October 25 Kenosha Brat Stop/Parkway Chateau, 12304 75th St.

Wednesday, November 1 Janesville Elks Lodge No. 254, 2100 N. Washington St.

Monday, November 6 Solon Springs St. Croix Inn, 11390 S. Fifth St. E.

Monday, November 6 La Crosse Eagles Club No. 624, 1104 S. Oak Ave.

Wednesday, November 8 Milwaukee Dugout 54, 5328 W. Bluemound Rd.

Monday, November 13 Green Bay Stadium View, 1963 Holmgren Way

Monday, November 13 Wausau Dale’s Weston Lanes, 5902 Schofield Ave.

Tuesday, November 14 Fond du Lac Radisson Hotel and Conference Center Fond du Lac, 625 W. Rolling Meadows Dr.

Wednesday, November 15 Madison Doubledays, 4586 Baxter Rd.

Wednesday, November 29 Kenosha Brat Stop/Parkway Chateau, 12304 75th St.

Monday, December 4 Hudson Best Western Plus Hudson, 1200 Gateway Blvd.

Monday, December 4 Appleton Club 38 Bar & Grill, 3220 W. College Ave.

Badger

I

Do you have old bottles gathering dust? I collect older (and some newer, harder to find/allocated) bottles of whiskey (bourbon, scotch) and other liquors. Call/Text Bryan @ 608-213-5847 to discuss.