Professional Documents
Culture Documents
Nightclubbar20101112 DL
Nightclubbar20101112 DL
www.nightclub.com
Spirits:
Drinking Upscale
Returns Pg. 25
Bar Food:
Go Global
Pg. 28
Marketing:
Eye Appeal
Pg. 32
Nov/Dec 2010
$5.00
Serve Responsibly
Jason Strauss &
Noah Tepperberg
Think Big
Really Big
2 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
Nov/Dec 2010, Volume 25, Issue 9
16
Trends 2011
Are you ready for high-tech
tables, retro design, house music
and more? By Nightclub & Bar staf
20
Best in Bar Management:
Social Blitz
How to make social media work
for your bar or club.
By Alissa Ponchione
25
Living Luxe
Despite the economy, guests
open their wallets for ultra-
premium spirits. By Jack Robertiello
28
Other-worldly Tastes
Deeper explorations of world
foods add verve to bar menus
and dollars to bottom lines.
By Monica Kass Rogers
32
The Eyes Have It
From glassware to garnishes,
smart drink merchandising
heightens guest appeal.
By Jenny Adams
{
features
}
{
departments
}
4 First Round
7 Industry News
8 Marketing & Promotion
9 Recipe File
36 Spirited Discussion
38 Beer Training
40 NCB News
41 The Shelf
42 The Wire
44 The Vine
46 Marketplace
48 Nightcap
10
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2010 by Questex Media Group LLC. Written permission is necessary to reproduce any contents by any means. For reprint requests, contact Laura Alford at (216) 706-3769.
Marketing Midnight
With the opening of the
massive Marquee Las
Vegas, Jason Strauss and
Noah Tepperberg put
nightlife on a grand scale.
By Sean Evans
Cover story photos of Jason Strauss and
Noah Tepperberg by Chance Yeh.
contents
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.
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..,. ..,
4 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
Anthony Abbinante Diageo
Tony Abou-Ganim The Modern Mixologist
Ralph Aguera Brown-Forman Beverages Worldwide
Charles Andrews Republic National Distributing Co.
Carlo Barone OneBar USA
Brian Barrett GuestMetrics, Inc.
Jeff Bartfield William Grant & Sons
Mike Blumberg Crown Imports
John B. Bodnovich American Beverage Licensees
George Borrello Top Shelf Mktg - Progressive Specialty Glass
Ron Breitstein Tenzing Wine & Spirits
David Brown Houlihans Restaurant Inc.
Fredrick G. Brown TGIC Importers, Inc.
Scott Burch Burch Management Co. Inc.
Raymond Burton InterContinental Hotels Group
Cindy Busi Hard Rock International
Edgar Carlson Hospitality USA
Adam Chafetz Health Communications/TIPS
Harvey Chaplin Southern Wine & Spirits of America Inc.
Lonnie Charleson High Energy Holdings, LLC
Clint Clausen SBE
Jim Colosi Charles Jacquin Et. Cie Inc.
David Commer Commer Beverage Consulting
Christopher B. Coursen Infinity Hospitality Group
Peter Cressy Distilled Spirits Council of the United States
Steve Chucri Ariz. Restaurant & Hospitality Assoc.
Patrick Droesch Brinker International
Matt Durbin Fox & Hound Restaurant Group
Vito Finizio Vacation Adventures International
Bob Fenley TapDynamics, Inc.
Jim Flaherty Flaherty Beverage Brokers
Ray Ford FORD Management Services Inc.
Stuart Foster Moet Hennessy USA
Mike Ginley Next Level Marketing
Thom Greco Greco Holdings
Greg Greenbaum CentArchy Restaurant Management Co.
Charlie Greener Harborage International Inc.
Jeff Grindrod Brand Action
Mike Grosser Zipscene Mobile
Barry Gutin Cuba Libre Restaurant & Rum Bar
Scott Hempstead The Boston Beer Company
Paul Hartgen Maryland Restaurant Association
David Henkes Technomic Inc.
Patrick Henry Patrick Henry Creative Promotions Inc.
Cian Hickey Anheuser-Busch InBev
Doug Jackson Darden Restaurants
Ken Jarecki Shaw-Ross International Importers
Debbie Johnson Ariz. Hotel & Lodging Assoc.
Patrick Kirk Buffalo Wild Wings
John Knorr Phillips Foods Inc.
Ken Kribel Southern Wine and Spirits
John Lingo Tooters Promotions
Ken Madison Labatt USA
Ryan Magarian Liquid Relations
Wyatt Magnum CMS/Magnum Music Group
Ted McAleer Sydney Frank Importing Co.
John Metz Metz Enterprises
Mike Mikenas Western Spirits Beverage Co.
Lonnie Moore The Dolce Group
Vic Morrison McCormick Distilling Co.
Gary Namm Tampa Bay Partners
Michael Nelson Promo Only Networks
Ron Newman Newman Hospitality
Stan Novack Novack Consulting LLC
AndrewORourke Heineken USA
Dan Parr MillerCoors
Roberta Perry Roberta Perry and Associates
Robert Plotkin BarMedia
Randy Porter Glazers
Jonathan Ressler The Big Fat Mouth LLC
Keith Riley Monster Beverage
Jack Robertiello DrinksInk
Jim Robinson Promo Only
Ken Ruff Beam Global
Glenn Schmitt MarkeTeam Inc.
Richard R. Schneider Ballys Atlantic City
Bob Sikora Bobby Qs
Jimmy Skeadas ShowTenders Inc.
Joseph Smith Monin Gourmet Flavorings
Sterling Smith Sterling Leadership Consulting LLC
Robert C. Smith Nightclub Security Consultants
Sam Stanovich National Restaurant Association Solutions
Jason Strauss Strategic Group
Jose Papo Suarez Coco Lopez
Jim Sullivan Sullivision Inc.
Frederick M. Tibbitts Jr. Fred Tibbitts & Associates Inc.
Richard Verrechia Neat Beverage Concepts
Jesse Waits Tryst, XS
Steve Walkerwicz Pernod Ricard USA
Kent Walrack Lyons Magnus
Chuck Weisberg Kameryn Beverage Marketing
Advisory Board
L
ongevity is a point of
pride in this industry. A
nightclub or bar hitting its
one-year anniversary is cause
for celebration; marking three,
four or five years in this busi-
ness is certainly a reason for
an all-out bash.
Our cover boys
know a thing or two
about keeping the
doors open year af-
ter year. Jason Strauss
and Noah Tepperberg
(see page 10) began op-
erating nightclubs more
than a decade ago the flagship Marquee
in Manhattan is now in its seventh year and
their other properties, including 5-year-old
Tao Las Vegas, generate huge revenues
each year.
How is that possible? They evolve. They
innovate. They stay one step ahead of the
trends and tweak their clubs concepts,
offerings, service and dcor to continu-
ously appeal to a fickle and fast-changing
customer base.
As we hit the all-important holiday
season and gear up for 2011, what are you
doing to evolve? Are you still touting your
Saturday night DJ or band with a flier in a
sticky plastic table tent? Or are you hitting
the web and broadcasting invites, complete
with a secret code for a comp beverage for
your most loyal followers and fans? Are you
still menuing lollipop-sweet cocktails, or are
you tracking the drink-local trend, pouring
spirits and ingredients from your area?
Check out our annual Trends story (page
16) and whats hot in social media (page
20) for more evolutionary ideas. And just
like you, were working to keep things fresh.
Online, we continue to enhance nightclub.
com, and we recently revamped the NCB
Forum (nightclub.com/forums). Our goal?
Delivering you plenty of ideas and informa-
tion as well as an opportunity to chat with
fellow operators for new ways to keep your
doors open, your barstools occupied and
your dance floors hopping for years and
years to come.
May your holidays be happy and your
New Year prosperous!
See you at the bar,
Publisher &Editorial Director
Donna Hood Crecca dcrecca@questex.com
(631) 265-3839
ManagingEditor
Emily Hanna Mayock ehanna@questex.com
(216) 706-3762
AssociateEditor
Alissa Ponchione aponchione@questex.com
(216) 706-3757
CreativeDirector
Rob Ghosh rghosh@questex.com
ContributingEditors
Jenny Adams, Robert Plotkin, Jack Robertiello
ContributingWriters
Lew Bryson, Sean Evans, Monica Kass Rogers,
Karen Weisberg
Senior ProductionManager
Janelle Heller jheller@questex.com
(218) 279-8834
Senior AudienceDevelopment Manager
Antoinette Sanchez-Perkins
asanchez-perkins@questex.com
(216) 706-3750
AdvertisingSales
EasternRegionAccount Manager
Darlene Balzano
darlene.balzano@questex.com
(440) 263-2595
WesternRegionAccount Manager
Jo Von Reed
jvreed@questex.com
(662) 513-8656
For subscriptions or
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Nightclub&Bar MediaGroupPresident
Jon Tafer
VicePresident
Liza Wylie
VicePresident, Sales
Leo Squatrito
www.nightclub.com
Forward Thinking
First | Round
4 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
Donna Hood Crecca
Publisher &
Editorial Director
Donna Hood Crecca and Noah Tepperberg at Lavo NY.
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10/11/10 4070_BB_BTI_NCbar_1109.ai CMYK ROUND 1
PROJECT NO: 4070 PROJECT: Jim Beam Black JOB: Trade Ads-Cheers CLIENT CONTACT: KL OPERATOR: BC
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All blended together in one of the quietest blenders working on professional countertops.
N I G H T C L U B . C O M N O V/ D E C 2 0 1 0 | Nightclub & Bar Magazine 7
Industry
|
News
Register Now for 2011 Nightclub & Bar
Show & Save
R
egistration is now open at ncbshow.com for the 2011 Nightclub & Bar Convention and Trade
Show in Las Vegas on March 7-9, and early birds get the savings.
Numerous attendee packages are available to suit every person and every budget, from the
Super Premium Pass the best value to the Expo Hall Pass. The Super Premium Pass gives you
access to all conference sessions, including keynotes and the exhibit hall, and includes the Club
Pass providing you free admission to featured Vegas clubs and NCB Show parties like the
2011 Welcome Kick-Off Party, Opening Night Party, Top 100 Party and Closing Night Party. The
popular Expo Hall package includes admission to keynote speakers, the exhibit hall and the Wel-
come Kick-Off Party, as well as a Club Pass. Attendees registering before Jan. 7 can save up to $80.
This year, the Nightclub & Bar Show offers new incentives and prizes for attendees and exhibi-
tors. In the exhibit hall, the Main Street area will lead to the new NCB Main Stage, where the Shake
it Up! Competition will be held. New on the floor are the specialty areas, which include the Bou-
tique Brands Pavilion, the interactive Coin-op Pavilion and a new Lighting and Sound area. Also
on tap is the 11th Annual DJ Spin Off with a twist: a collection of DJ talent will battle for turntable
supremacy at one of the hottest parties of the year.
Whats more, the debut of the Nightclub & Bar Sports Bar Marketing Conference will provide
owners and operators with information on how to develop and execute promotions and pro-
grams tied to sports programming. This new event will take place March 7-8.
So go to ncbshow.com, and learn more about the Nightclub & Bar Show events, speakers,
forums and exhibitor info. We cant wait to see you at the Show!
VITAMIX.COM/THEQUIETONE
KEEP THE PEACE WITH
THE QUIET ONE
InterlockingRock brand
.
Is too.
Is not.
Is too.
Is not.
We always felt one handcrafted recipe for Makers Mark was plenty.
But some people wanted something bigger, bolder more of what they
loved about our bourbon. So we created Makers 46.
TM
As to whether
or not its Makers Mark, we recommend years of repeated tastings.
It is what it isn
t.
MakersMark.com
WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.
Makers Mark Bourbon Whisky and Makers 46 Bourbon Whisky, 45% and 47% Alc./Vol., 2011 Makers Mark Distillery, Inc. Loretto, KY
30 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
served with Peruvian potato salad
($7.50). Street-style tacos also
are very hot, and both are good
matches for any number of INCs
vast selection of tequilas and
mezcals, in 1-ounce pours, rang-
ing in price from $3.50 to $16.
Freestyle Latino
This conglomeration of tastes is
the catalyst for a growing group
of freestyle Latino restaurant/
bars such as Chef Maximo
Tejadas Rayuela and Macondo
restaurants in New York City.
Spanish for hopscotch, Rayuela
jumps all over Peru, Ecuador,
Mexico, Cuba, Columbia and
Spain for ingredient and flavor
combinations. Tejada tucks the
unfamiliar (Uruguayan caviar or
Peruvian Alpaca meat) in with
the familiar in light-handed
small plates. At Rayeula, Tejada
says Jalea a Peruvian seafood
tempura of shrimp, scallop, cala-
mari and octopus, with mango
aji amarillo aioli, red onions and
yucca fries ($12) is one of the
most popular items at the bar.
He recommends pairing it with a
glass of the Rias Baixas Albarino
09 Licia, Spain, or with a Tona
beer imported from Nicaragua.
At Macondo, Tejadas newer
exploration of Latin street food,
menus hone in on food platforms
that are vehicles for a wide variety
of Latin ingredients. Among
them? Venezuelan arepas (corn
cakes; $11-14), Spanish chur-
ros (sweet-filled crispy pastries;
$6) and Mexican tacos ($10).
At the bar, the Bocadillo de
Chimichurri Chico (short ribs,
peppers, manchego cheese,
cabbage, onions; $11) is very
popular and often is paired with
a glass of Terrazas de los Andes
07 Mendoza, Argentina ($7 by
the glass). Another oft-ordered
item is the Calamares Crujientes
(crispy calamari, rocotto-honey
aioli; $9), which Tejada says goes
great with the Maracuya + Vodka
cocktail (passion fruit, Sobieski,
Canton ginger liqueur, lime juice,
jalapeno; $7.50).
Neo-Mediterranean
The meaning of Mediterranean
also has broadened. The term,
which once suggested vague
adherence to a menu of hummus,
falafel and spit-roasted meats,
now is highlighted by cuisine that
is more creative and culture-spe-
cific. At ilili, Lebanese is the focus.
Ilili means tell me in Lebanese,
and executive chef/owner
Philippe Massouds mission is
to better-inform Americans
experience of Lebanese food.
Lebanese cuisine has been so
neglected, overlooked and under-
represented here, says Massoud.
Setting the record straight, items
from ililis bar menu are scru-
pulously made fresh daily, right
down to the garbanzo beans.
Beautiful examples? Massouds
bay scallops ceviche with smoked
pomegranate ice ($9), and kibbeh
beef dumplings with yogurt and
aleppo pepper ($6). But ililis
cheese rolls (Rkaykat bil Jibnet;
$8) are most popular. Theyre
our contribution to Americas
long-standing love affair with
mozzarella sticks, says Massoud.
Made with feta, kashkaval and
mozzarella cheeses, the rolls are
perfect with arak ($10 - $12 by the
glass; $100 - $140 by the bottle).
Its the quintessential best bever-
age pairing for Lebanese cuisine,
Massoud says. It resets your
palate between bites, and its a
potent digestif.
Meanwhile at Neomeze, fun
Armenian items such as the
Cheese Bouregs wontons
filled with feta, fontina and Jack
cheeses plus mint garnish and
the Arayes (Armenian quesadillas)
are stars on the bar menu, which
draws from Armenian, Persian,
Israeli, Lebanese, Greek, Moroc-
can and Turkish influences. One
easy-to-prepare guest favorite
at the bar is the Watermelon
Neo: stacked watermelon and
feta sticks in herbed olive oil
($10). General manager Marques
likes to serve this dish with the
restaurants $12 Summer Sky
Martini cucumber-infused
Skyy vodka, strawberry pure and
lemon juice.
Delving Deeper
New restaurants that stick with
one countrys cuisine but
do it with a cutting-edge and
contemporary style include
many iterations of the small-
plate-focused, Japanese izakaya
pub fare. Skipping items like
fish guts, cartilage and skin
that are popular in Japan, U.S.
izakaya bars dial things down
a bit for American palates. San
Franciscos Nombe which just
opened a snack bar for midnight
noshers includes items on
its Late Night Bar Menu such as
fried wild nori with lemon and
togarashi ($5); Brussels sprouts
with mint, carrot and togarashi
($5); and beignets with yuzu jam
and crme fraiche ($7).
Also focused and fun: In
Chicago, people line up at the bar
for the Dutch version of a tequila
The Belly Shack in Chicago offers soft serve treats
(left) while Taxim, also in Chicago, serves a
modern Hellenic baby okra (above).
N I G H T C L U B . C O M N O V/ D E C 2 0 1 0 | Nightclub & Bar Magazine 31
shot, a Maatjesharing ($9), at
Vincent, chef Joncarl Lachmans
just-opened Dutch-accented
bistro. You start with a piece of
soused herring, follow that with
a shot of Bols Genever and finish
with our house-made dill pickles,
explains Lachman. In the three
weeks since we opened, weve
been amazed at how popular
this is!
Meanwhile, venues that pull
elements from wide-flung food
cultures and put them together
on one plate are referencing
those cultures more creatively. At
Belly Shack in Chicago, an Asian
restaurant with Latin and Puerto
Rican touches, which some have
dubbed Korican, chef Bill Kims
Boricua sandwich is a riff on the
Puerto Rican jibarito plantain
sandwich with Korean fillings for
$9. Planks of fried plantain are
spread with sweet sticky brown
rice, Korean BBQ beef, Korean
chili paste, curry mayo and bean
sprouts.
The key to success with all
this global inspiration? Make the
unfamiliar more easily acces-
sible by linking it to the familiar.
If you say, Belgian food, the
first thing everybody thinks
about is waffles, says Chef Bart
Vandaele of Washington, D.C.s
Belga Caf. So using the waffle
to take people in unexpected,
delicious directions is a lot of
fun. Belgas couscous waffle
with foie grass, the cornbread
waffle with pulled pork or the
roasted tomato waffle with sour
cream and smoked trout each
illustrate his point.
For all the progress American
restaurants have made with
worldly menus, many chefs
look forward to guiding guests
further and deeper into ethnic
explorations. Lebanese chef
Massoud sums it up: Were
taking baby steps right now.
Once the American public is
more familiar with how the food
should taste when its fresh and
authentic,then well really be
able to push the envelope. But
for now, lets just get guests
pushing their forks across the
plate and their money across
the bar. NCB
Monica Rogers writes frequently about culinary and
beverage trends and operations from Evanston, Ill.
Thirsty for More?
Looking for more bar food ideas? Weve got em.
Check out nightclub.com and search bar food.
Worldly Wings, Burgers & Dogs
F
or the easiest entry into ethnic flavor exploration, bar food basics like chicken wings, burgers and
hot dogs are an open canvas. Rework the sauces and toppings, and presto-chango: Youve got the
world in a basket or on a bun. Check out:
Korean BBQ burger featuring American wagyu and braised short rib with kimchee ketchup, pickled
vegetables and sesame krispies; available for $14 at Atlanta-based FLIP Burger Boutique
Chicken Tikka Spiced Wings with chat masala, nectarine chutney and spicy mint chutney; $9 at
Akasha in Culver City, Calif.
Jumbo roaster wings with a honey, sambal and lime sauce; available for $11 at 51 Lincoln in
Newton Highlands, Mass.
The Belly Dog, topped with kimchee salsa and egg noodles at Belly Shack in Chicago; $8
Bacon-wrapped Sonoran hot dog with cucumber coleslaw, black beans, queso and chili-lime
mayo; available for $8.95 at INC Street Food in Roswell, Ga.
Right at Tableside with the Write-On Handheld for the iPod Touch. Right at Tableside with the Write-On Handheld for the iPod Touch.
1. Swipe to Open Tab
2. Select Items
3. Send
Repeat or Settle.
See demos online at www.rmpos.com/ncb and live at the Nightclub & Bar Show, March 7-9, 2011.
32 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
The Eyes Have It
From Glassware to Garnishes, Smart Drink Merchandising
Heightens Guest Appeal
By Jenny Adams
Specialty glassware is on the rise in tiki-themed bars.
At Frankies Tiki Room in Las Vegas, custom tiki mugs are
iconic collectibles for regular customers.
O
rders for large quantities of
glassware placed by bar own-
ers are trending downward.
Not surprised? Thats understandable.
Its hardly the most exciting moment in
your month, determining the amount of
breakage plus the total number of your
logo-clad pilsner glasses stolen by wily
members of bachelor parties. However,
owning quality merchandise matters. It
gets your brand in the brains (and, yes,
occasionally the pockets or purses) of
patrons, and it says to your customer that
you care about quality; that your venue,
events, services and products are worth
his or her time and money. And merchan-
dise doesnt necessarily mean glassware
what about using straws, beer taps
and even creative garnishes to set your
bar apart from the competition? Use them
wisely and you can easily recoup the invest-
ment in the form of loyal customers.
Looking Past the Glass
At the 15 Post Road Entertainment
(PRE) venues throughout Connecti-
cut, New York, New Jersey and North
Carolina, management opted to cut
back on glassware and bulk up on more
meaningful items that offer some lon-
gevity. Staff members at each of PREs
locations select unique products that
fit their concept, from sports bars and
Irish pubs to live entertainment venues
and nightclubs.
We had done pints in the past, but
looking at the price point, breakage
and cost of people taking them, it was
an incurred cost we didnt need in this
economy, explains Nicole Steeger,
director of operations. We are keeping
the [quality] experience the same for
customers by using large-scale and
big-ticket gimmick items instead of
everyday things.
These large-ticket items for PREs Black
Bear Saloon operations, for example, include
a tabletop beer tower dubbed a cub keg
that is available in two sizes; the smaller
dispenses six beers and the larger 10. Man-
agement sourced the beer towers from a
company called Tavern Toys and personal-
ized them with the Black Bear Saloon logo,
providing guests with a unique product
that advertises the bar, provides an original
experience for guests and doesnt run the
risk of being stolen.
Creating a unique atmosphere
around your establishment will keep
guests intrigued and asking for more,
which is why its important to think
outside the glass. Glassware is
becoming less of a novelty, offers
Gia-Marie Vacca, founder and owner
of Fulcrum Promotions & Printing, a
promotion merchandising company.
With on-premise accounts, she notes,
management is opting for standard
orders rather than unique designs.
Additionally, theyre looking for
something classic and upscale, which
generally means bars are no longer
putting alcohol company logos all over
the glasses as part of sponsorship or
promotion programs.
Bar operators are also adding
one-of-a-kind touches to cocktail
presentations in the form of
unique garnishes. Whether edible
yet still unique like shrimp,
flamed lemon twists or Dress
the Drinks pineapple jerky, or
inedible, such as a sparkler or a
beautiful flower, a special garnish
breathes life into what could other-
wise be a well-made but standard-
looking drink. Think about the
visual and also aromatic elements
N I G H T C L U B . C O M N O V/ D E C 2 0 1 0 | Nightclub & Bar Magazine 33
a garnish can bring to a cocktail. Or, consider
the branding opportunity. Cheeseburger
in Paradise, the 32-location chain, includes
clever garnishes made with fruit and novel-
ties that relate to the Jimmy Buffet-inspired
concept. The Electric Lizard, for example, is
dressed up with Lizard Lips, a garnish involv-
ing lime and lemon slices arranged as a face
adorned with sunglasses held together by
the stick of a paper umbrella. Kitschy? No
doubt, but it makes a memorable impression
for the brand.
Big Swell
Although merchandising companies are
seeing a similar downward trend in specialty
glassware, they also are seeing new trends
arise. Theres one segment of the bar world,
however, that is ordering custom like no
other: tiki bars.
At Hula Hanks, a tiki-themed venue from
PRE located in Stamford, Conn., Top Shelf
Marketing supplies giant plastic fishbowls
that are decorated in logoed stickers
and outfitted with neon plastic straws.
Customers steal the fishbowls
nine times out of 10, Steeger says.
There is no way to stop this, so we
make sure our information is on
there. Then, at least, our venue has a
spot in their homes.
Other tiki bars are seeing the value of
having eye-catching glassware as well
and even making a profit off it. Hold-
en Westlands company, Tiki Farm, has
been online for 10 years, and business is
rising this year as the tiki trend booms.
His specialty is creating an actual mug
from a bars logo rather than simply
sticking a logo on the glass.
The cost for doing a custom ce-
ramic mug is in the $6 dollar range,
and it goes down and up depend-
ing on complexity, Westland
says. Its about the same price
as printing a T-shirt, but you can
sell the [glass] with a drink for an
added profit.
Frankies Tiki Room in Las
Vegas features Tiki Farm prod-
ucts, and although the place is
fairly new, the custom mugs are
already legendary.
When we first opened, we had
eight original tiki mugs designed
for us, says Frankies owner, P Moss. We
have a special drink menu, and eight of
those mugs have drinks named after them.
They are collectable, and we sell thousands
of them at the bar and online.
Guests at Frankies can get a mug by itself
for $15; add a cocktail in the mug and its
just $5 more (saving money off the $8 cock-
tail guests normally would pay for without
the mug).
Tiki mugs as high quality and sought after
as Moss require a little extra time and effort
on his part.
Ours are all designed by various artists,
and its quite an involved process, he
says. They make drawings, which become
sculptures, that then go to the factory to be
produced as mugs.
For the bars second anniversary event on
Dec. 4, Moss unveiled a $79 custom mug.
Think that price sounds a little steep? Think
again. He did the same thing last year and
sold out in about a week.
Moving Forward
So where do you go from here? Custom
glassware certainly has its pros and cons.
While you may understand that large,
logoed items like beer towers eliminate the
expense of people taking items home, how
do you know what to order, especially when
its your first time?
Bryan Balbuena, wine and spirits business
development manager for Chicagos Inner-
Workings Inc. says first-time customers have
a lot of general questions. We get questions
like, What do you suggest? Should we do
custom or stock glassware? Should we order
overseas or domestic? It makes it difficult,
because when someone says glassware, to
Think Outside the Bar
W
hen Nicole Steeger, director of operations for PRE
(Post Road Entertainment), wants to pull people in to
the companys Thirsty Turtle venues, she looks beyond the
walls of those establishments with creative merchandising.
In the past, we have had our logo made into a label for
water bottles. We included our phone number and pertinent
information on the label, and we took them to softball
games in the area and passed them out.
This established several things about the venue to
prospective customers: it is invested in the community, its
management team is creative and they are willing to give
customers something for nothing on a hot day outside.
34 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
me, that can mean 100 different directions.
To move the process along, bring in a
photo of what you like, Balbuena suggests.
That speaks a thousand words, and then my
translation of the technical aspects are much
more clear. It saves us not only days but pos-
sibly weeks in design and ordering, and time is
always money.
Balbuena also adds that any company
should be willing to mock up an actual proof
for a client ordering something custom. Steer
away from just looking and agreeing to a
picture. If you are putting out the money for
something custom, make sure you can hold
a prototype in your hand before you spend
money on 10,000 of them. Glassware and
merchandise purchasing is something that can
be done on the phone and via e-mail with the
right companies, but there should be open
lines both ways.
Communication is key, adds Heather
Dickert, commercial sales manager for Click
Clack, whose clients include Tryst at the Wynn
Las Vegas. We have a number of tumblers,
Martini and rocks glasses, and we probably
have 25 different styles. On top of that, we
have color offerings that increase that 25, so
we have to communicate frequently with
customers about inventory availability. Not
only that, but they have to make sure theyre
getting each customer the right product on
time and that theyre getting exactly what
they desire.
Large companies like Click Clack have
tens of thousands of their top-selling options
stocked domestically, but if an overseas order
is necessary, it can take additional time for an
owner to receive the product, so keep this in
mind if you need the items by a set date, such
as a promotion or grand opening.
Whether its specialty glasses or a tabletop
tap, presenting high-quality merchandising
products to your guests is vital. The products
may be an additional up-front cost now, but
your guests will be talking about them, leading
to return visits and new customers. NCB
Choose Your Partners Wisely
L
ooking for a glassware or merchandising company but not sure
what you need? Gia-Marie Vacca, founder and owner of Fulcrum
Promotions & Printing, a promotional and merchandising company, gives
her advice for picking a partner:
You can always find someone who may be cheaper, but when it
costs less, remember you are sacrificing something.
Work with someone who has knowledge of the industry and whats
allowed. If someone comes to me and says, We want custom
candles, I know the container must be at least 3 inches above the
flame and enclosed for fire safety.
Will your company ship it for you? They should.
Go with a company that is going to give you the most options.
Make sure the company tells you what domestic versus import
products cost.
Tiki-themed bars are growing in popularity across the country, with Hula Hanks in Stamford, Conn., among them. To spread the word and
offer something unique, bartenders serve drinks in giant logoed plastic fishbowls.
The Perfect
Alternative
to Red Bull
*
*
Roaring Lion and RedBull are registered trademarks of
RLED, LLC and Red Bull North America, Inc. respectively.
The Perfect Alternative is the property of RLED, LLC.
RoaringLionEnergyDrink.com
Laphroaig Islay Single Malt Scotch Whisky, 43%57.8% Alc./Vol. 2010 Laphroaig
10 YEAR OLD
Double Gold Medal Winner
Nose and taste deliver
a unique measure of
Islay peat smoke, tangy,
salt-laden air and an
echo of sweetness
at the end.
Laphroaig
QUARTER CASK
Silver Medal Winner
Aged in small casks for
a creamy, coconut-like
nose and an unmistak-
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with a creamy, zesty
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Laphroaig
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Bottled straight from
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a fading sweetness
at the nish.
Laphroaig
18 YEAR OLD
Silver Medal Winner
An exceptional expression
balanced with a warming
tang of smoke followed by
smooth oral scents and an
oaky nuttiness. Hints of peat
and sweet chocolate avors
are accompanied by a rich
toffee and a touch of heather.
36 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
Smart Strategies
Make More Money Through Backbar Management
A
restaurant that doesnt routinely
change up its menu always has
plenty of open tables. The same
holds true for a bar. If you find yourself in
need of a financial shot in the arm, consider
taking a page from the beverage consul-
tants playbook and revamp your backbar.
Regardless of the size or concept of your
operation, the backbar is your principal and
most effective marketing device. Ensuring
that it has the most advantageous product
mix is a foolproof strategy for boosting rev-
enue and rejuvenating a beverage program.
To that end, here are some important
things to consider when renovating your
backbar and adding a punch to your bever-
age lineup.
Taking Stock Over time, the inven-
tory at most beverage operations grows to
the point of being unwieldy. New products
are added to the backbar, while older,
slower-moving products remain on the
shelves. The reality is theres a physical limit
to how many products can effectively be
marketed on any backbar.
One way to cull through the inventory
is to analyze each products depletion rate.
If an item takes four months or longer to
deplete, it should be considered on the
bubble, and youd be well advised to drop
it from your inventory. Remember, under-
performing products have low returns on
investment.
Products that take nine months or longer
to turn over are no longer a viable invest-
ment and are, for all intents, dead stock.
The backbar space they occupy could be put
to better use marketing brands people actu-
ally want. Additionally, these products are
often unsightly, with old, tattered labels that
give the backbar the appearance of neglect.
Dead stock are financial lost causes and
need to be removed from display shelves.
Maintaining Control Stocking the
bar with the products necessary to meet
demand requires a significant investment
of working capital. Realizing the neces-
sary return on that investment is partially
a question of control. To be profitable, you
need to know exactly what inventory you
have, what you paid for it, at what rate you
use it and exactly where it is at any point in
time. It necessitates tracking every product
from the moment it comes through the back
door until the end of the inventory period in
which it is depleted.
In jargon its referred to as cradle to
grave accounting, and it involves imple-
menting a series of overlapping internal
systems e.g. purchase orders, requisitions,
bar par, perpetual inventory, comp and
spill sheets, etc. that track every product
through the inventory cycle. While not a
complicated process, the key to the system
is ensuring that all components are in place
and being used properly.
Capital at Risk Its especially impor-
tant in these challenging economic times
to keep your companys working capital
flowing through the checking account and
not needlessly tied up in inventory. Theres
another reason to maintain inventory levels
as low as is operationally feasible: Once a
product leaves the relative security of the
storeroom, your investment in that product
essentially becomes capital at risk, mean-
ing it can be stolen, given away, wasted,
spilled or otherwise lost. Therefore, the
lower your inventory levels, the lower your
exposure to loss.
Backbar Orientation Are the
liquors and liqueurs on your backbar still
the best brands to feature? The spirits being
promoted should reflect the character of the
Robert Plotkin is a judge at
the San Francisco World
Spirits Competition and has
recently authored his 16th book, Secrets
Revealed of Americas Greatest Cocktails. He
can be reached at www.BarMedia.com or
by e-mail at robert@barmedia.com.
By Robert Plotkin
Spirited | Discussion
Top-shelf spirits remain hot commodities. PER CAPITA CONSUMPTION IS STEADILY
INCREASING BACK TO THE HIGHS OF THE EARLY 80S. Now is the time to jump on
board and leverage their popularity into greater sales.
N I G H T C L U B . C O M N O V/ D E C 2 0 1 0 | Nightclub & Bar Magazine 37
business and help establish its identity. Like
a blood transfusion, changing those brands
may infuse your operation with new life. For
example, some of the finest spirits produced
are from small distillers who could quite pos-
sibly be located down the road from your
establishment. If so, you, then, may decide
to feature a large selection of American
micro-distilled spirits.
With the renaissance of the cocktail and
the ever-growing interest in high-quality
spirits, stocking American-born vodkas like
Titos Handmade, Cold River and Vermont
Gold and others makes considerable sense.
Mixology Support Liqueurs and
cordials are essential products in drink
making. And yet some of the liqueurs and
cordials you stock may actually be doing
little more than collecting dust and taking
up space on the backbar. Before investing
your working capital, make sure there is
a legitimate demand for each and every
liqueur and cordial stocked. For instance, if
youre not planning on serving many Rusty
Nails, you probably dont need to invest in a
liter of Drambuie.
Adopt-a-Spirit So what should
you do with the newfound shelf space
youve created on your backbar? Top-shelf
spirits remain hot commodities. Per capita
consumption is steadily increasing back to
the highs of the early 80s. Now is the time to
jump on board and leverage their popularity
into greater sales.
Another viable tactic is to adopt a spirit
and become known as a great bourbon bar,
tequilaria or single-malt haven. Expanding
the width and breadth of your premium
spirit selections offers guests a broader array
of exceptional brands from which to choose.
The final step in the process is to incor-
porate your spirit of choice into your bars
signature drinks and showcase them on
the drink menu. Successfully arouse your
clienteles collective thirst for discovery, and
youll need to order more bar stools.
Gaining the Upper Hand Few
things boost premium spirit sales more than
a knowledgeable staff. Make sure your bar-
tenders and servers are well informed about
the top-shelf products, what makes them so
exceptional and why theyre well worth the
higher price tag. Guests often inquire about
what makes one brand better than another
and delivering a concise, informative answer
is usually all thats needed to close the sale.
Far from a static entity, a well-managed
backbar features an ever-evolving selection
of spirits and liqueurs a product mix thats
designed to best support the drink program
and to cast the best possible impression to
guests. Anything less fosters chaos behind
the bar. NCB
Thirsty for More?
If you like Robert Plotkins straightforward advice, then sign up
for NCB Smart Bar, our soon-to-launch e-newsletter providing bar
management tips, written by Robert himself. Go to
nightclub.com and click on Subscribe: Newsletters.
38 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
Making the Most of Beer
Selection, Staff and Operations Spark Sales
S
elling beer has changed over the past
few years, driven largely by the boom
in craft beer. Craft has broken out of
the beer geek ghetto and is a likely choice
for a range of customers looking to imbibe.
In turn, consumers are more beer savvy these
days. Variety is the key word for beer drink-
ers, and smart bar operators are mixing up
their lists, balancing the majors with the craft
brews and the appropriate imports. Heres
how to start the process.
Prepare
First, appoint a lead beer person. Create
incentives for him or her to learn about the
full variety of beer, and make sure he or she
knows enough to stay ahead as trends change.
Consider cicerone training for your lead bar-
tenders its the emerging beer equivalent of
sommelier (www.cicerone.org). Then sit down
with him or her and your wholesalers all of
them to plan the best use of your coldbox
and keg room.
Use the limited space you have to create
a smart variety of beers. Check what other
area bars offerand be sure your beer mix is
at least 40 percent different. Be prepared to
change at least some of your beers every week,
but keep some regulars in rotation: standards
like Sierra Nevada, Samuel Adams and your big
regionals. Also include a signature beer thats
a little unusual, such as a high-alcohol Belgian
or a big-bottle craft. Make a tap and bottle list
that you keep current (and correctly spelled);
thats one of your best selling aids.
Once you have the menu figured out and
your head beer-tender in place, train the rest
of the staff on the styles you offer. Theyll need
to taste, and theyll need the right vocabulary
to describe the brews. For a comprehensive
guide to beer styles, check out CraftBeer.com,
under Style Finder; BeerAdvocate.com also has
definitions.
Once the servers and bartenders know the
styles and commercial examples, they will
approach customers who are having trouble
making a decision with confidence, offering
suggestions that fit the drinkers flavor and
style profiles.
Pour
Keep your taps clean; the beer thats lost is a
small price to pay for a great reputation for
fresh beer. Train staff on draft maintenance
at least one person should know the common
draft problems. (The Brewers Association has
an excellent free manual at DraughtQuality.
org.) Make sure everyone knows how to pour:
Open the tap wide into a tilted glass, dont
pre-pour into the drain and dont let the
spout touch the beer; its just not sanitary.
The trick to pouring is keeping the right
amount of foam. The ideal pour for most beer
is about -inch of good foam. Its pretty, it
makes the beer smell better and it shows cus-
tomers that the lines and glasses are clean.
Present
Finally, deliver the beer to the customer with
respect. Dont slosh the beer over the lip,
and dont deliver a wet glass. If youre using
branded glassware, present it with the logo
facing the customer. The same goes for bottle
labels. If youre delivering a bottle with a glass,
place the glass in front of the customer, open
the bottle, pour about half a glass and then
place the bottle next to it. Never touch the rim
of the glass or the bottle (even when youre
opening it). The presentation of the logos and
the half-pour is a bit of class and gives off the
impression that your staff cares about the
beers and the guests.
If your staff members keep selling up, you
can maintain your regulars while building a
beer destination reputation that should start
getting you the coveted limited-release kegs
and bottles. This will get more people coming
in regularly, meaning more business and bet-
ter tips for staff, which is motivation to keep
learning. NCB
Thirsty for More?
Go to nightclub.com and click beer on the Products tab.
Lew Bryson is an award-
winning, beer-drinking,
whiskey-sipping, brewery-
visiting, cask-tapping, thirst-creating drinks
writer based in Philadelphia. Visit him at
www.lewbryson.com.
By Lew Bryson
Beer | Training
Once you have the menu figured out and
your head beer-tender in place, TRAIN THE
REST OF THE STAFF ON THE STYLES
YOU OFFER. Theyll need to taste, and
theyll need the right vocabulary to describe
the brews.
40 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
Upping the Ante
The 2011 Shake It Up! Cocktail Competition at the Nightclub & Bar Show
Increases Prize Winnings to $25,000
J
ust a few short months ago, 25
bartenders battled it out on stage at
the Nightclub & Bar Convention and
Trade Show in Las Vegas during Shake It Up!,
the mixology competition sponsored by
Nightclub & Bar and Southern Wine & Spirits.
For the 2011 event, theyll do the same,but
the stakes are much higher: The winner will
receive $25,000 opposed to the previous
$7,500 purse.
Interested bartenders can visit
ncbshow.com to enter; deadline for entry is
Jan. 14. From there, an organizing com-
mittee will judge the recipes and select up
to 25 contestants based on the quality of
the drinks from creativity to delectabil-
ity. Please note: Entrants must currently be
employed as bartenders to compete.
Selected contestants will be notified by
the end of January to take part in the huge
competition at the Nightclub & Bar Conven-
tion and Trade Show in Las Vegas, March
7-9. During the competition, mixologists will
be tasked with creating drinks of varying skill
levels and styles within a time limit; in the
final round, a secret ingredient is introduced
and bartenders must craft a recipe on the
spot using that ingredient. Last years ingre-
dient was aged balsamic vinegar, and Daniel
Gonzales, mixologist and bar manager at
Secreto Bar and Loggia in Santa Fe, N.M.,
snagged the grand prize with his Primavera
cocktail. For 2011, a panel of Southern Wine
& Spirits mixologists will score the cocktails:
Bridget Albert, Jason Girard, Allen Katz,
David Nepove, Armando Rosario, Arturo
Sighinolfi, Michael Trujillo and Chandra Lam.
Shake It Up! is a must-see event for all
attendees. The stage area is always packed
with eager viewers craning their necks to
get a glimpse of what intriguing concoction
these top mixologists will craft next.
Shake It Up! is dedicated to share the
finest experience in cocktail competition
history, where the greatest mixologists will
surely provide you with inspiration, passion
and creativity, says Francesco Lafranconi,
director of mixology for Southern Wine &
Spirits and host of the competition.
If you want to share your original recipes
and elevate the craft of the cocktail, get on-
line and visit ncbshow.com to enter. Heres
hoping we can celebrate your $25,000 vic-
tory in Vegas! NCB
At the 2010 competition, mixologists created delicious libations.
(Bottom, right photo) But it was Daniel Gonzales, mixologist and bar
manager at Secreto Bar and Loggia in Sante Fe, N.M., who earned
the grand prize, presented by Southern Wine & Spirits Francesco
Lafranconi (far right). Second place went to Charles Joly of Chicagos
Drawing Room (far left).
Liza Wylie is
Vice President of the
Nightclub & Bar
Media Group.
By Liza Wylie
NCB | News
THE BATTLE OF THE MI XOLOGI STS
N I G H T C L U B . C O M N O V/ D E C 2 0 1 0 | Nightclub & Bar Magazine 41
Product & Promotion News From
Spirits & Beverage Companies
The
Shelf
Pioneer Headphones
Pioneer Electronics HDJ-500 Series Headphones provide maximum performance and versatil-
ity. The headphones, available in red, black and white, are engineered to assists DJs with the
mixing process through enhancing the low and mid frequencies of music. The headphones use
urethane pads for ears and are made with magnesium alloy for durability. The right earpiece
can rotate 60 degrees, allowing DJs to listen to audio in only one side of the headphones.
www.pioneerdjusa.com.
Knuckle Head Bucket Tables and Magnetic Skins are customized tables that allow permanent
graphic magnetic skins to be placed on top. The tables are 36 inches in diameter, come in bar
and patio heights and feature a bucket hole in the center. The Magnetic Skins can be changed
out as easily as a tablecloth and can represent a variety of brands or promotions, including Bud
Light, Budweiser, Smirnoff and the NCAA.
www.animalmarketing.com.
Autofry Keypad
Autofry, from Motion Technology Inc., announces the addition of Spanish, French and Portu-
guese languages to its keypads. The Autrofry MTI series is affordable, safe and user friendly,
and is an alternative to deep fryers. The Autofry keypad comes in four models, which are all
ventless, fully enclosed, fully automated and equipped with an Ansul fire suppression system.
www.mtiproducts.com.
Dont Get
Stung!!
Protect your business from
the liabilities of underage
purchasing
Give police and prosecutors
quality evidence to verify that
the underage patron committed
fraud and that you acted in good faith.
The Eye-D Cam identifca-
tion card camera systems, are
designed to send pictures of
your customer and full resolution
images of their drivers licenses
to a video recorder. The Eye-D
Cam is user friendly and fraud
unfriendly.
Eye-D Cams (A100 & A200)
connect to new or existing
CCTV systems.
A weatherproof housing is avail-
able for outdoor applications.
One stand-alone model
(A200-DVR) is self-contained
with its own event recorder.
Made in
Lafayette,
Indiana, USA.
The Eye-D Cams are rugged, afordable, and easy to install. They can be
purchased separately or in a kit with other system components.
This is the real Eye-D Cam used in nightclubs, convenience stores, and
rental agencies throughout the United States.
The Eye-D Cam.
Purchase for $545 - $2,300, depending on the model.
Call us for details at (888)820-8318.
www.eyedcam.com
800-391-3000
| business.comcast.com/bar
Give your customers the best sports experience with Comcast Business Class Sports & Entertainment
packages. The MLB Network, NFL Network, NBA TV, NHL Network, and ESPN channels are all included,
plus a whole lot more. With packages like this, its never been easier to fill the seats and turn your
business into a fast business.
Restrictions apply. Not available in all areas. Minimum-term contract required. Early termination fees apply. Equipment, installation, taxes, franchise, and phone fees
extra. Call for details. 2010 National Football League. Team names/logos/indicia are trademarks of the teams indicated. All other NFL-related trademarks are
trademarks of the National Football League. Comcast 2010. All rights reserved.
TURN BARSTOOLS
INTO STADIUM SEATS.
44 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
Product & Promotion News From the Wine Industry
The
Vine
Korbel introduces Sweet Cuve California
Champagne. Bottle fermentation results in
persistent bubbles and a polished texture,
and the blending of four grapes achieves
the Cuves style. Chenin Blanc adds the
fruit taste while Chardonnay gives it body
and structure. The Sweet Cuve has peach,
nectarine and tropical fruit aromas that
are accented by subtle yeast notes and
pineapple and tropical fruit flavors, giving
the taste a bright acidity.
www.korbel.com.
RL1600
$1,999
www.automatedatm.com
Jon Tafers 50+ Power
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SPORTSBAR
Marketing Conference
Slide into Vegas and Score!
Visit ncbshow.com/sportsmarketing
for details and to register.
Learn how to develop and execute sales promotions
and programs tied to sports programming the
industrys biggest revenue opportunity! Attendees
will walk away with solid, actionable sports-based
promotion, merchandising and marketing programs
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If you order
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PROFIT FROM NO SMOKING BANS
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The Hopr is a fun, new way for
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2010 Jenlis Inc.
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46 Nightclub & Bar Magazine | NO V E MB E R / D E C E MB E R 2 0 1 0
Market Place
N I G H T C L U B . C O M N O V/ D E C 2 0 1 0 | Nightclub & Bar Magazine 47
Ad
|
Index
Advertiser .......................................... Page No. .......................................Website
Action Systems .................................................... 31 .........................................rmpos.com/ncb
AutoFry/MTI Products ...................................... 22 ...................................... mtiproducts.com
Automated Financial ......................................... 44 .................................automatedatm.com
Creative Global Marketing .............................. 33 ............. creativeglobalmarketing.com
Comcast ................................................................. 43 ................... business.comcast.com/bar
Diageo .................................................................... 21 ................................................. diageo.com
Diageo Don Julio ............................................ Cvr2-1 .......................................... donjulio.com
Effen ......................................................................... 5 ..................................................... effen.com
Eye D Cam ............................................................. 42 ............................................ eyedcam.com
Incredible Technologies .................................. 15 .............................................itsgames.com
Jim Beam ............................................................ Cvr 4 ........................................... jimbeam.com
Laphroaig .............................................................. 35 ............................................laphroaig.com
Luci .......................................................................... 37 ......................................... lucireseller.com
Makers Mark ........................................................ 29 ...................................... makersmark.com
Modern Line Furniture .................................. Cvr 3 ...................... moderlinefurniture.com
Modular Arts......................................................... 24 ...................................... modulararts.com
Monin Gourmet Flavors .........................9a-b & 40a-b ........................................monin.com
Power Bomber ..................................................... 27 ..................................powerbomber.com
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Roaring Lion Energy Drink .............................. 34 ................ roaringlionenergydrink.com
Rush Flyers .........................................................16a-b ........................................ rushfylers.com
Sazerac Gran Gala ............................................... 23 ............................................. grangala.com
Taffer Dynamics .................................................. 41 .................................tafferdynamics.com
Touch Tunes ......................................................... 19 ................................. mytouchtunes.com
Vitamix ..................................................................6&7 .................... vitamix.com/thequietone
Western Spirits Tres Leches ............................ 13 ................................ drinktresleches.com
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KARDWELL INTERNATIONAL, INC.
48 Nightclub & Bar Magazine | N O V/ D E C 2 0 1 0 N I G H T C L U B . C O M
Night
|
Cap
By Karen Weisberg
W
hen our association of food and
beverage trade magazine editors
and publicists started planning our annual
conference to be held this year in New Orleans,
we included, as always, an afternoon of visits
to relevant and fun locations. Since
some of us previously had interviewed Daniel
Victory, the award-winning mixologist at The
Ritz-Carlton New Orleans, who also regularly
teaches at the Crescent City School of Bartend-
ing, we thought a busload of us would pay him
a visit. Victory, voted New Orleans Magazines
Bartender of the Year in 2009 and subsequently
featured in Esquire as well as GQ, immediately
welcomed the idea of our visit. However, after
a decade-long stint at the Ritz, he was leaving
to open his own place, Victory Bar on Baronne
Street in the Central Business District.
Since the new venue was slated to open by
the time of our visit in November, we could be
among the very first to come and check it out,
Victory said. But when we arrived, he and his
business partner, Andrew Emory, appeared
unfazed, even though they just received their
Certificate of Occupancy the day before and
were prepping for an early December opening.
As our group of more than 30 swarmed
in, we found ample yet cozy seating (theres
actually room for 57 guests) in a cheerful
room that emanates a warm reddish glow, a
flattering tone for people, drinks and food alike.
The Disney World-inspired shattered green
glass-topped bar dominates the space; Victory
constructed it to be a bit higher than standard
because he and Emory each top 64. In fact,
little else in this former Quiznos location needed
to be changed. Whoever did the build-out
did an amazing job, Victory points out. We
just repurposed it, and I did the plastering and
stucco on the walls. We have a low budget and
low overhead, but we aim to give people an
enjoyable experience with good service and
good products. I put employees as No. 1 so
theyll put customers as No. 1; both must have a
great experience.
Aiming to create a restaurant with a lounge
atmosphere combined with a mixology focus,
Victory points out that the cocktails are old clas-
sics yet presented in innovative ways. Thats not
to say guests cant still enjoy a shot of Jameson
and a beer. We want the old classic cocktails
on the menu, especially the Sazerac and Ramos
Gin Fizz; we also want people to know about
mixology and edible cocktails such as Mojitos.
Ill do a lime and simple syrup rum gelatin with
a mint syrup on top to be cut with a fork and
knife. We want to push the envelope of what
we can do with our palate.
The eats menu features a slew of quick-
to-prepare items including bowls of warm black
truffled popcorn with smoked coarse sea salt
($4), which was especially yummy. For a more
filling small plate, theres the Korean BBQ lettuce
wrap of ahi tuna, fresh melon and cucumber with
wasabe cream wrapped in a spinach tortilla ($17
to share among four) perfection.
With the crunchy economy, Victory finds
some places have lost their finesse, dropping
details like fresh flowers. When you touch on
all five senses you make people feel welcome;
it doesnt have to be high end, but people
act more sophisticated in fine surroundings.
I saw that at the Ritz. He also believes his
new location in the business district suits his
upscale sensibilities and that the area could be
renamed the Central Loft District with so many
young people now living in spaces vacated by
businesses after Hurricane Katrina. Because of
this heavy evening foot traffic, he plans to be
open from 4 p.m. to midnight weekdays, and
until 2 a.m. on weekends. Anytime things get a
bit too hectic, we can tell Andrew [Emory] to go
sing some opera; it always blows people away
to see this guy covered with tattoos singing
opera. Hes a maitre d, a waiter and is great at
taking care of people. And that, really, is what
bartending in any city should be about. NCB
New York-based award-winning journalist Karen
Weisberg has covered the issues and luminaries of the
food and beverage world both commercial and
non-commercial for more than 25 years.
A WINNING NIGHT AT VICTORY
NOLAs Victory Bar Serves Mixology with a
Touch of Class and Economy
Ill do a lime and simple syrup rum gelatin with a mint syrup on top to
be cut with a fork and knife. We want to PUSH THE ENVELOPE OF
WHAT WE CAN DO WITH OUR PALATE. Daniel Victory, partner
P
h
o
t
o
b
y
K
a
r
e
n
W
e
i
s
b
e
r
g
Daniel Victory (left) and Andrew Emory (right)
show guests how to create the perfect Mojito.
WEEKENDS
WERE MADE
FOR EFFEN.
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CYAN MAGENTA BLACK YELLOW
CREATIVE ACCOUNT PRODUCTION PROOF READER CLIENT DATE
APPROVALS
RELEASE
CONFIRMATION
DATE CREATED DOCUMENT NAME COLORS PROOF VERSION
11/09/10 3811_EF_Weekend_NCbar_1109.ai CMYK ROUND 3
PROJECT NO: 3811 PROJECT: EFFEN JOB: Weekends Ad CLIENT CONTACT: KL OPERATOR: BC
TRIM: 8"(w) x 10.75"(h) LIVE/TYPE AREA: 7"(w) x 10"(h) BLEED: 8.25"(w) x 11"(h) FILE BUILT AT: 100% PROOF SIZE: 100%
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