What are You Changing in Your Restaurant or Bar in 2024?
David Klemt
Partner, KRG Hospitality Inc. | Bar, Beverage and Guest Experience Coach | IHI 2024 Global Top 100 Social Media Influencers in Hospitality | Host of Bar Hacks, IHI 2024 Global Top 40 Hospitality Podcasts
Toward the end of last year, Nation’s Restaurant News identified what changes operators chose to make after analyzing their operational data.
The publication surveyed hundreds of operators about how data drove their decisions. This survey was an element of their year-end report, Market Leader Report: The Data-driven Restaurant.
As one would imagine, this report focuses on data collection, analysis, and usage. However, NRN‘s report doesn’t just address the importance of data collection in the F&B space. Rather, they seek to understand if operators are collecting the “right” data; whether they can optimize the data they collect; what metrics they’re tracking; and how they’re acting on all that data.
Simply put, it’s an important report addressing a topic crucial to today’s restaurant and bar operations. While entire report is valuable, the focus of this article is one question and the answers provided. Below, to provide context, is a breakdown of the survey respondents.
The Who
Most of the respondents identified as independent restaurant operators.
By a slim margin, most survey respondents categorized their restaurants as full service or casual dining.
Perhaps unsurprisingly, the fewest respondents operate in the upscale or fine dining category.
The What
So, what question caught our attention at KRG Hospitality?
“In the past 12 months, which initiatives did your organization undertake after analyzing data?”
NRN conducted this survey in November 2023. Not surprisingly, respondents mostly made changes to their menus after reviewing their data. Streamlining menus and adjusting prices were two of the biggest operational trends last year, as many operators are no doubt well aware.
That theory is supported by the survey results. Below, the top four answers to the question above.
Honestly, it’s heartening to see that training is among the top-three data-driven actions operators took last year. And, of course, it’s not shocking that the menu was the focus of the most attention. Streamlining is an effective way to reduce food and labor costs. Further, pricing is always (please excuse the pun) on the menu.
Our question is: What changes, if any, do you plan to implement this year now that we’re headed into Q3?
Continue reading on KRGHospitality.com .
Loud Luxuries: Opulent Martinis & Caviar Bumps
Taking a look at what’s going down in the bar and restaurant world, it appears that luxury sips and bites are the latest darlings in the F&B space.
In particular, I’m talking about the stories going around about $40 Martinis . Oh, and the interest consumers are showing in caviar. Specifically, caviar bumps, though people seem to be craving this luxury bite any way they can get it.
At the risk of coming across as snobby or hipster-ish, Las Vegas has been offering guests caviar bumps at parties and restaurants for several years now. A close friend of mine has hired a caviar bump service for private business events and personal parties on more than one occasion.
To explain, a caviar bump is a much less formal way of consuming salt-cured roe. One takes a small spoon, dabs a bit of caviar in the area of their hand between their thumb and index finger, and licks it off. Contrary to what some people think (probably only once), the caviar isn’t snorted. Although, I’m not here to police how people choose to consume their food.
Interestingly, there are plant-based “caviar” brands on the market. So, vegetarian and vegan guests can get in on the caviar bump fun.
Now, back to the $40 Martinis. If that makes some operators and bartenders raise an eyebrow, their jaws will likely drop when they read what’s next. It’s not difficult to find Martinis that cost well in excess of $100.
This trend is belongs to the “loud luxury” movement. As one can infer reasonably, the phrase describes spending a lot of money on an item or experience because it’s expensive. Engaging in ostentatious spending is the point.
Given the state of many people’s finances these days, such flashy displays are justifiably viewed as vulgar by some. However, if recent stories are to be believed, 2024 is the year of loud luxury.
领英推荐
Continue reading on KRGHospitality.com .
Celebrating the Goat of Beer Styles
On Wednesday, March 20, operators and their teams have the opportunity to celebrate the “goat” of beer styles with their guests.
I’m talking about Bock Beer Day, the day we raise a glass to a several-centuries-old beer style. Just like I did with Baltic Porter Day last year, I’m going to do a bit of a deep dive into this diverse brew.
Now, please note that I say Bock is the goat, not the GOAT. I’m not claiming that Bock is the greatest beer of all time. (Although, this style does make a compelling case for the GOAT title.)
Rather, the German word bock translates to “goat” in English. And why would Germans name a beer after the hollow-horned relatives of sheep? Well, it all comes down to accents.
Beer experts and historians agree that we can trace the first brewing of Bock beer to Einbeck, a town in Germany, in the 14th century. As the story goes, people in Germany pronounced the Einbeck as ein bock, which translates to “a goat.” Hence, goat, not GOAT.
However, as I said, this style of beer does have a realistic claim to the beer throne. It’s a wide-ranging style that has many variants. Of course, Bock itself is related to another style: Lager. In particular, brewers tend to view it as a “cousin” of Amber Lager.
Over time, Bocks have evolved a bit. Once considered a “strong” Lager high in alcohol content, the style is much more varied now. A Bock can be low-ABV (I found one that’s just 3.5% ABV) to high test. It can be pale or dark, and every shade in between.
One thing Bocks do have in common, however, is a sweet, malty note on the palate.
Styles of Bock
There are several styles within this style of beer. Savvy operators will realize that positions Bock well for flights, pairings, and tastings.
In fact, Bocks are excellent for multi-course dining events. That can mean three courses (starter, main, dessert) to four or more.
Oh, and for those wondering, Bock pairs well with Asiago, Parmesan, and Cheddar cheeses.
Some styles operators and their bar teams will want to consider are:
Click here to continue reading.
Good News from the AHLAF and Lightcast
A new report from Lightcast, in collaboration with the AHLAF, reveals positive news about the strength of the hotel and lodging industry.
To clarify for those new to or outside of the hotel industry, the AHLAF stands for the American Hotel and Lodging Association Foundation. Drilling down, the Foundation is the charitable branch of the AHLA.
Representing the entirety of the hotel and lodging industry in the USA, the AHLA is the largest association in the business. Through advocacy, industry resources and reports, and other initiatives, the AHLA supports B&Bs to major hotel groups.
Their charitable arm, the AHLAF, “aim[s] to support the recruitment, retention and advancement of employees throughout the industry.” The branch seeks to accomplish this goal through career development, education, scholarships, and empowerment.
In an effort to better understand the state of the hotel industry, the AHLAF commissioned Lightcast for a report. Projections from the global leader in labor market analytics show the industry in a positive light.
So, what is Lightcast’s top finding? Demand for jobs in the hotel industry should be, according to the analytics firm, in serious demand.
In fact, Lightcast finds that demand for hotel jobs will be up to 50 percent higher than the national average over the next five years. This is excellent news for the hotel industry, hotel operators, and anyone seeking a career in the hotel space .
Continue to KRGHospitality.com for more information.
Director of Restaurant Operations ? Beverage Programming ? Financial & Budgetary Oversight ? Saas Training Content + Operational Solutions ? Stoic Leadership Methodology
8 个月Exciting times for the hospitality industry with the influx of tech solutions and focus on data! Looking forward to reading more. ??