Bar Hacks

"Respect the ingredients and the cocktail will respect you back."

Fresh off of the grand opening of Despacho Margarita in Mexico City, co-owner Oscar Valle drops by the Bar Hacks podcast to chat with host David Klemt.

Oscar shares how the core team came together, the vision for Despacho Margarita, how they're focusing on finding people with a real thirst for learning to build out the team, and the philosophy behind Natural Hospitality that drives the team and concept.

Oscar also addresses the explosive popularity of cristalino tequila, how Despacho Margarita started out as a bottle shop and small bar but has transformed into a modern social club and cantina, and the recipes for two of the team's incredible Margaritas.

Cheers!

Notes

Not every hospitality story is about scaling, venture money, or the newest concept. Some are about staying power.

In this episode, David talks with Kathy Quast, co-owner of Roman Spa Hot Springs Resort in Calistoga, a family-owned resort that has welcomed guests for 50 years. Built around the town’s geothermal mineral pools and Napa Valley wine country, the property has spent decades doing something simple but difficult: giving people a place to slow down, recharge, and reconnect.

David and Kathy discuss what it takes to keep a hospitality business alive across several decades: encouraging "slow travel," updating rooms without losing the property’s character, building partnerships with local wineries and businesses, and creating the kind of experience that turns first-time guests into annual visitors.

In hospitality, repeat guests aren’t luck. They’re the result of doing a lot of small things right for a very long time.

Notes

Finian Sedgwick returns to the podcast with something he’s dreamed about for years: his own Irish whiskey brand. After years in hospitality and the spirits business, he has officially launched Black Emerald Irish Whiskey with partners Ernest Cantillon and Simon Zebo.

Following its debut late last year in Ireland and Australia, Black Emerald is now arriving in the United States just ahead of St. Patrick’s Day.

In this special Thursday release, Finian joins David to unpack the entire journey behind Black Emerald: selecting the liquid, developing the inaugural expressions, obsessing over every element of the label design, and the surreal moment of finally seeing the finished bottles in the real world.

They also explore the two debut releases—a 7-year rum-cask finish and a 15-year cognac-cask finish—along with the profile of each expression and what may come next for the brand.

Sláinte!

Notes

The 2026 edition of the Bar & Restaurant Expo is right around the corner (March 23–25 in Las Vegas), and this year’s show couldn’t be more timely.

Before heading to Vegas, David sat down with Brandy Rand, Vice President of Questex (the producer behind the Bar & Restaurant Expo, The Hospitality Show, and the VIBE Conference) to unpack what operators should really be focused on in 2026.

If you’ve been feeling the weight of industry headlines, this conversation may recalibrate you. Inside this episode:

• Why the “hospitality is collapsing” narrative doesn’t align with the data
• Research shows guests still want to go out and are prioritizing bars and restaurants as a form of self-reward and social connection
• What’s really happening with Gen Z and alcohol (spoiler: they are drinking, but they're opting for more premium, super-premium, and ultra-premium brands
• The importance of understanding that “value” means something different to every guest
• Why experience design matters more now than ever

This isn’t blind optimism, it’s perspective: Costs are real, pressure is real, and competition is real. But so is demand.

If you’re an independent operator, a multi-unit leader, a hospitality professional building a career, or a hospitality marketer trying to interpret guest behavior, this episode is about replacing fear-based assumptions with informed strategy.

And if you’ll be at the Bar & Restaurant Expo, don’t miss Doug Radkey’s session at 10 a.m. on March 23: “Top 8 Reasons for the High Failure Rate in Hospitality.”

See you in Las Vegas.

Notes

On this episode of Bar Hacks, host David Klemt welcomes Mike Perry, founder and Chief Creative Officer of Tavern Agency, to discuss the intricacies of branding in the hospitality and beverage industries. With Tavern Agency's focus on food, beverage, and hospitality clients, Mike shares insights from his extensive experience, including working with renowned brands like Old Grand-Dad and Sizzler.

The conversation dives deep into what it means to create a successful brand, Mike and Tavern Agency's Modern Heritage branding approach, the concept of brand equity, and how to navigate the challenges of rebranding legacy brands. Mike emphasizes the importance of understanding a brand's heritage and how to modernize it without losing its core identity. He also touches on the rise of ready-to-drink (RTD) beverages and how they're changing the landscape of consumer preferences.

Listeners will gain valuable insights into the world of branding, including the common pitfalls new brands face, the significance of storytelling, and the delicate balance between innovation and tradition. Plus, Mike shares exciting news about upcoming projects, and explains how he would have approached a rebrand that received an incredible amount of pushback last year.

Don't miss this engaging discussion that will inspire bar, restaurant, nightclub, and hotel owners and operators to rethink their branding strategies, consider rebranding, and embrace the opportunities for growth in the evolving hospitality landscape. Cheers!

Notes

We're back, and so is Chef Brian Duffy! Host David Klemt, partner and senior consultant at KRG Hospitality, and Chef Duffy haven't been in the same room since hanging out at Bar & Restaurant Expo 2025 back in March. So, they're overdue for a catch-up chat.

The two discuss what they're seeing out in the real hospitality world, talk about the pitfalls of discounting your menu, share guest experience stories, address working with purveyors and sourcing quality local ingredients (including water!), chat Yumcrunch and Mundial SmartKnives (listen for the Mundial discount code Chef Duffy shares during this episode), and more.

Chef Duffy also shares his insights into two real-life, kitchen-focused Bar Hacks: ReFire topics.

Cheers!

Notes

On this episode of Bar Hacks, host David Klemt sits down with Rob Minucci, CEO and co-founder of Talkhouse Encore, a premium RTD brand inspired by the legendary dive bar Stephen Talkhouse in the Hamptons. Together, they delve into the story behind the brand's inception during the pandemic, discussing how Rob's business partner Ruby Honerkamp (whose family owns the iconic bar), sought to bring the spirit of the Talkhouse to the masses through gluten-free vodka and tequila seltzers. Or, as Rob explains, dive bar classics in RTD form.

Rob shares insights into the challenges of launching a new beverage brand, from navigating distributor relationships to the importance of creating a standout product that resonates with consumers. He emphasizes the significance of authenticity and flavor, particularly for the Gen Z demographic, who are looking for more than just a drink;they want a story and a connection to the brand.

You'll learn about the strategic decisions that shaped Talkhouse Encore, including its unique approach to market research and branding. Rob explains how they focused on building a strong local presence before considering expansion, ensuring that they meet consumer demands with quality ingredients and an engaging brand narrative.

Join us for a fascinating discussion on entrepreneurship in the beverage industry, the power of storytelling, and the art of creating a product that stands out in a crowded market.

Notes

Long-time listeners know we love it when previous guests return! On this episode, Finian Sedgwick, chief growth officer at BAXUS, comes back onto the podcast.

Finian and David chat about the growth of BAXUS and the BoozApp, including new features for the peer-to-peer marketplace, popular bottles and spirits categories, and the rabbit hole members can go down when searching for items to purchase and trade. They also talk about bottles that have grabbed Finian's attention, why he's bullish on wine, and how alcohol-free cocktail menus are more important than some operators may think.

Speaking of operators, the two also discuss the doom-and-gloom articles blaming Millennials and Gen Z for "killing" or otherwise "ruining" alcohol consumption and sales. Is that really the state of booze, or are people rage-baiting for clicks, and are some operators failing to meet their guests where they are?

Notes

We sit down with real-life bartender, actor, and social media creator Matthew Rangel (@therealmattyrangel) an hour before he needed to open one of the three bars at which he works in Wisconsin to talk neighborhood bars, dive bars, mental health, social media, and the Midwest.

For those who haven't yet come across Matty's bartending videos, they're quick, funny, and relatable to anyone who has worked behind the stick, or worked at a bar or restaurant. Matty breaks down his approach to creating his videos, which is a quicker process than most would likely expect. He also explains that people don't need to buy the most expensive recording gear or spend hours editing to make impactful videos.

Matty also discusses mental health and the hospitality space, in particular bartending. He hosts Mental Health Mondays each week, hoping for people to reach out, share, connect, and work through their struggles.

Cheers!

Notes

We managed to squeeze three real-world hospitality situations into episode five of ReFire!

On the last episode, David and Bradley talked about guest perception, and how the "little" things can have a big impact. This time, they discuss brand perception, and how quickly a misstep can turn into a catastrophe.

Then, they talk about "skunking," and how it impacts your team.

Finally, David and Bradley take a look at a restaurant's new SOPs shared by a team member, and why they're a problem.

Cheers!

Notes

Guest experience drives perception, and perception shapes value. As you may have already learned, perception can be impacted on what may feel trivial to operators and their teams but is incredibly important from guest to guest.

On this episode of Bar Hacks: Refire, David Klemt, partner at KRG Hospitality, and co-host Bradley Knebel of Empowered Hospitality break down a real-world story of two restaurants offering the same menu and pricing, but with vastly different outcomes. One felt like a letdown because of disorganization and sloppy service; the other delivered a memorable experience simply by getting the fundamentals right.

The duo dig into why poor guest experience makes food and drinks taste worse; why discounting without strategy sends the wrong message; and why every detail—from lighting and music volume to greetings and check drop—matters. If your guests don’t feel good about the experience, they won’t feel good about the value. And if they don't see value, they won't see a point in returning for more visits.

Tune in to rethink what you're really selling.

Notes

Hayden Lambert, co-founder of the unique and award-winning Above Board bar in Melbourne, Australia, pops by for an incredible chat.

When Lambert would explain the reductionist philosophy behind the concept for Above Board to others in the industry, he was told it wouldn't work. Well, nearly ten years of operation, a few appearances on the World's 50 Best Bars list, and other accolades later, Above Board continues to prove that its unique approach works.

On this episode of the Bar Hacks podcast, Lamber discusses his journey through hospitality, traveling the world, still being tested as a bartender, "simplexity," how brands can succeed in a bar without a back bar, the magic that is making guests feel like their experience was easy, and much, much more.

Lambert drops a ton of useful information and experience in this episode that veteran, new, and hopeful bar owners need to hear and consider. Cheers!

Notes

Jackie Williams, event vice president of Bar Convent Brooklyn, pops in to chat about this year's BCB!

If you're listening to this podcast, you're likely well aware of BCB. But, just in case, this annual show, which takes place in New York City, of course, is a chance for hospitality professionals to network with peers and learn about new trends, techniques and products in the domestic and international markets, plus attend demonstrations, keynote addresses, and panel discussions with leading industry experts.

On this episode, host David Klemt sits down with William Brooks, the Global Brand Ambassador for Tequila Herradura. With a background from Johnson & Wales University and extensive experience in the spirits industry, William shares his fascinating journey from whiskey to agave.

Discover the unique qualities of tequila, as William dispels common myths and misconceptions. He dives into the importance of terroir, the differences between lowland and highland agave, and how these factors influence flavor profiles. The conversation also covers the innovative practices at Tequila Herradura, including sustainability efforts, and the creation of the reposado category.

Plus, William shares his favorite tequila cocktails, perfect food pairings, and tips on how to properly taste tequila (hint: replace the lime). Whether you're a seasoned agave enthusiast or just starting to explore, this episode is packed with valuable insights and delicious ideas.

Cheers!

Notes

Suomi Design Works is an award-winning hotel design studio dedicated to approaching every hospitality project with an exceptional level of creativity. In fact, Michael Suomi, president of the studio, actively seeks out unique, challenging projects.

On this episode of the Bar Hacks podcast, host David Klemt chats with Michael about a number of these extraordinary projects. Further, Michael shares his approach to onboarding clients, building unique teams for exceptional projects, trends he thinks may stand out in 2025 (and which he'd like to see disappear), and more.

Cheers!

Notes

We're back! Hosts David Klemt and Bradley Knebel tackle two real-life restaurant and bar situations in the first ReFire of 2025.

The two tackle the topic of an operator who's hesitant to believe it when multiple employees claim a culinary team member is rude, hostile, and abusive...but believes that team member when they make the same accusation against a quiet but hard-working back-of-house peer. Don't worry - it gets worse!

Then, David and Bradley take a look at a stunning, on-the-spot termination of a bartender who had been in role since day one. The restaurant was busy, the bar was slammed, and the word of a regular got the bartender of five years fired instantly. Something doesn't add up!

Look, firing someone is never pleasant. However, it's going to happen. Operators and leadership team members need to have standards in place and communicated clearly, a process for terminations, and the understanding that how they fire people speaks to their credibility and reputation.

Notes

In 2008, Barbara Harmon volunteered at an outreach program for individuals with mental illness. Half of the patients attending the program wanted to work but were told by their clinical staff that the stress of working would cause more symptoms and more hospitalization.

Barbara began researching organizations that helped individuals with mental illness find employment. She read an article about Fountain House in New York City. Fountain House is the first Clubhouse and is the blueprint for 320 Clubhouses around the world.

Barbara opened a Clubhouse in Pompano Beach, Florida in 2010. Since starting Foot Print to Success Clubhouse, the organization has offered people with mental illness hope and opportunities to achieve their full potential.

On this episode of Bar Hacks, Barbara shares the Foot Print to Success Clubhouse mission, talks about the benefits to program participants and hospitality operators, addresses the stigma of mental illness, and more. Cheers!

Notes

Giuseppe Gallo has accomplished a lot in his two decades-plus in the hospitality and beverage spaces: he's a respected vermouth and amaro expert, the winner of the 2014 Spirited Award for Best International Brand Ambassador, an educator and drinks historian, and a bartender's bartender.
Among other topics, this episode explores the creation of SAVOIA Americano (and ITALICUS). Giuseppe introduces SAVOIA Orancio, an innovative new aperitivo made with natural orange wine. Throughout the conversation, Gallo emphasizes the importance of bartender insights in shaping successful beverage brands, and the guest experience.
Tune into this informative and engaging episode to be inspired by Giuseppe Gallo's story, and learn how you can elevate your own bar or restaurant business.

Notes

Nancy Kuemper is the founding principal interior designer and creative director at Mabel Design Co. based in Halton Hills, which is located within the Greater Toronto Area.

Similarly to the approach KRG Hospitality takes to projects, Nancy's approach to interior design is transparent, structured, bold, and client-driven. As you'll learn during this episode of the Bar Hacks podcast, she's enamored with the idea of telling the story of a client's project.

You'll also hear about the phased structure Mabel Design Co. brings to each project, when to bring on an interior designer, how to maximize the relationship, design trends Nancy thinks will be popular in 2025, and more. Cheers!

Notes

On the second episode of Bar Hacks: ReFire, host David Klemt (KRG Hospitality) and co-host Bradley Knebel (Empowered Hospitality) chat about three real-world restaurant and bar situations.

The duo discuss guest perception, F&B influencer culture and marketing, "firing" problematic customers (a distinction is made between guest and customer), and more through the analysis of three stories pulled from various platforms.

Cheers!

Notes

Welcome to the first episode of Bar Hacks: ReFire! We've changed the standard Bar Hacks format to address real-life hospitality industry issues. We're also introducing a co-host to help provide different insights and perspectives: Bradley Knebel, client services director at Empowered Hospitality. Bradley has 20 years of experience in hospitality, including ten years with Danny Meyer's Union Square Hospitality Group.

On this inaugural episode David and Bradley discuss giving a second chance to a part-time employee hired to join a small culinary team; a bartender who may be experiencing imposter syndrome but who was also only given a single training shift at a high-end venue; and owners, operators, and leadership team members pulling pranks on staff.

Notes

Social media can seem daunting to some people. Where do you start? How often should you post? What kind of posts should you put out there? And what channels do you need to use?

To answer these questions (and more), we asked Zachary Helsel if he'd come on the podcast.

Zack will be the first to tell you that he's made all the mistakes one can make when building their social media presence. However, he learned from those mistakes, has sought expert advice, and led his whynot_ride motorcycle page to more than 466,000 engaged followers. He also operates his own social media marketing agency, complete with a digital creator community.

During this conversation, host David Klemt and Zack talk platforms, strategy, mistakes and myths, the importance of learning the fundamentals, two key acronyms Zack has coined, why he's not afraid to pay for expert advice, the services he provides as a social media marketer, and more.

Also, for the riders out there, he's giving away a 2023 Honda Grom and a 2024 CF MOTO Papio. Check out the giveaway on his whynot_ride IG page and Why Not Ride community. Cheers!

Notes

Just weeks after speaking with design legend Roger Thomas we were given the opportunity to speak with Alex Woogmaster. Alex is one of Roger's protégés, and the former creative director for Wynn Resorts.

Toward the end of 2019, Alex founded Woogmaster Studio, the design agency for which he is also creative director. Interestingly, Las Vegas wasn't on his radar. In fact, neither was interior design; he was studying architecture initially.

On this episode of the Bar Hacks podcast you'll hear about how Alex found himself in Vegas, working for one of the most influential and successful gaming and hospitality brands in the world; the Woogmaster Studio "gentle manifestos"; his approach to interior design; maximizing the relationship between operator and designer; and more. Cheers!

Notes

Psychotherapist, soon-to-be organizational psychologist, and former bartender Laura Louise Green drops by the Bar Hacks podcast to talk about a very important topic: burnout.

The hospitality industry has been taking strides to address many of the challenges that affect hospitality professionals' physical, mental, and emotional health. Burnout is one of the many dangerous issues we all face, yet we don't always acknowledge.

Among other important conversations we need to have that are long overdue, Green has been taking on burnout head-on. On this episode, she defines burnout, shares symptoms, explains the truth and myths about burnout, offers some ways to heal from it, and much more.

Notes

Real Las Vegas royalty stopped by the Bar Hacks podcast! That's not hyperbole: Roger Thomas truly changed the face of Las Vegas and how people approaching gaming around the world over his 40-year career.

While Roger has made "cameo" appearances on projects for clients here and there, he really worked for a single client, building the Mirage, the Bellagio, and Wynn and Encore resorts and casinos in multiple markets across the globe.

During this conversation, Roger shares how he got his start in interior design in hospitality, his approach to luxury design, how he has mentored other designers, some of his favorite design features, his new book Resort Style: Spaces of Celebration, tips for hiring and working with interior designers, why designers flock to Las Vegas, and so much more. Cheers!

Notes

Let's tech and point-of-sale systems! Adam Howe, solutions engineer at GoTab, popped in to talk to host David Klemt about what the platform can do for operators.

GoTab is a feature-rich, operator- and guest-focused POS that, interestingly, can run on basically any operating system. That means that it's very likely an operator looking to switch POS platforms already has hardware that can run GoTab, and that translates to savings.

It's the company's transparency, ease of use, and cost-saving measures that convinced KRG Hospitality to choose GoTab as a preferred partner. In this episode, Adam shares GoTab's mission and focus, the time it takes to get their system up and running at a given venue, new features, and much more. Cheers!

Notes

Marybeth Shaw is the chief creative officer at Wolf-Gordon, an American design company that provides wallcoverings, wall protection, upholstery, paint, and more. Shaw has achieved an MBA from NYU Stern, an M. Arch. from the Ecole d’Architecture de Paris-Belleville, an MCP from MIT, and, most recently, an MBA. Further, she earned the HiP Award for Creative Direction from Interior Design in 2017, and serves on the Board of the Wallcoverings Association.

For the past couple of years, Shaw has curated intriguing design installations for HD Expo, held in Las Vegas. It was the first installation, HI > AI, that grabbed Bar Hacks host David Klemt's attention. Since then, he has wanted to have her stop by the podcast. Finally, the two made that happen!

Shaw stops by the discuss wallcoverings, wall protection, sustainability, finding and nurturing the careers of designers, her own journey through the worlds of hospitality and commercial design, design trends (some that she'd like see go away), and much more. Cheers!

Notes

When we were given the opportunity to speak with a guest about sake, we jumped at it. Ryan Johnson is the head sommelier at Umu, a Michelin Starred Japanese restaurant in London. He looks after an inventory of more than 140 sakes while also remembering the preferences of guests who expect high-level service.

During this conversation Ryan shares how he went from commis sommelier to head sommelier; achieving his kikisake-shi certification; sake service; and myths about sake. Cheers!

Notes

We're excited to welcome Matthias Ingelmann, bars manager at KOL Mezcaleria in London, back to the Bar Hacks podcast! We first spoke to Matthias on episode 106, mostly about KOL, one of the World's 50 Best Restaurants, and his role as the bars manager. This time, however, we're learning about mezcal.

Matthias breaks down styles of mezcal, regions (including the fact that mezcal is made in countries other than Mexico), and producers. He also dispels a number of myths and misconceptions, shares his approach to introducing guests to mezcal (and sotol and raicilla), and suggests food pairings. Of course, there's so much more, so make sure to give this episode a listen. Cheers!

Notes

We're excited to share some huge news with you! There's a brand-new hospitality industry and F&B conference launching later this month in Cincinnati. So, we thought it would be a fantastic idea to sit down with co-founder Sarah Engstrand to learn all about it.

The inaugural edition of Flyover Conference takes place from Monday, June 24 to Tuesday, June 25. During the day, attendees will have access to two stages of engaging, education sessions at Rhinegeist Brewery. In the evenings, there will be sponsored bar crawls and plenty of time to relax, connect with show speakers, and network with peers. Oh, and the $45 ticket includes both days and ALL the programming. There are no add-ons, the tickets are already fully loaded.

And who will be speaking? Well, we'll be there, for one, with KRG Hospitality president Doug Radkey presenting an informative session. Attendees will also hear from Michael Tipps, Chef Brian Duffy, Chef Kayla Robison, Lindsey Johnson, and many more, including local industry professionals. Don't miss out! Listen now!

Notes

We love a savvy operator here at Bar Hacks and KRG Hospitality. Juan Please Drink Company co-founder Pete Flores certainly falls into that category.

For several years, Flores was sure someone would bring a simple-but-delicious drink to the RTD space: lemonade and tea with a tequila base. Yet, that prediction never did come to pass. So, as Flores says, realizing that door was open, he stepped through it with a small team and brought the TLT (tequila, lemonade, tea) to market under the Juan Please Drink Company portfolio.

During this conversation you'll learn about Flores' experience in the hospitality world, how his vision for an RTD became reality, the challenges he and the team have faced and overcome, plans for future expressions, and much more. Cheers!

Notes

We had the opportunity to speak with Ana Rosenstein, the CEO of Amante 1530, and leapt at the chance. This new amaro is an interesting entry into the space, hitting more than one sweet spot.

For example, Aperol is 11% ABV, while Campari ranges from 24-29% ABV. Amante 1530 is bottled at 15-percent ABV (and there could be a higher-proof version in the cards as the brand grows). Further, Amante 1530 isn't as sweet as Aperol or bitter as Campari. Intriguingly, this amaro performs equally well as an aperitivo or a digestivo.

During this conversation you'll hear the brand's origin story, learn how the recipe was created, hear about the challenges Ana and her team faced and overcome while navigating the spirits space, and even get advice for getting in front of and succeeding with investors. Cheers!

Notes

The New Orleans Spirits Competition returns to Tales of the Cocktail for its third edition! NOSC's competition has an interesting and unique element born from a focus on transparency: public tasting and feedback.

To learn more about this competition we sat down with Wayne Curtis, head judge and spirits writer, and Matthew Sharpe, director of operations and hospitality veteran.

During this conversation you'll learn about how the NOSC is conducted; how Tales of the Cocktail 2024 attendees can participate; what spirits trends Curtis and Sharpe believe are taking hold this year; favorite NOLA restaurants and bars; and more. Cheers!

Notes

The fantastic Anne Becerra returns to the Bar Hacks podcast! Anne is also returning to the Food & Wine Classic in Aspen, Colorado, this year. That incredible event takes place from June 14 to June 16.

In addition to talking about the Food & Wine Classic, Anne and Bar Hacks host David Klemt chat about beer styles to check out and put on your menu now; service and turning non-beer drinkers on to beer; a few brewers you should have on your radar; whether 2024 is (finally) the Year of Lager; and more. Cheers!

Notes

Sponsored by Perrier, North America's 50 Best Bars is returning to San Miguel de Allende, Mexico, on April 23. The 2024 ceremony represents the third edition of North America's 50 Best Bars.

And who better to share details about the upcoming ranking than Emma Sleight, Head of Content: Bars & Hotels for World's 50 Best? Emma dropped by the Bar Hacks podcast to talk about the 2024 ceremony, the Voting Academy, special awards, and more. In fact, listeners will get to learn a bit about Emma herself, including her being a sommelier and Associate of Cheese.

We're looking forward to this year's list! Be sure to stream the ceremony on YouTube or Facebook if you won't be attending in person. Cheers!

Notes

We know, we know—it's April 1 and we usually only release episodes on Tuesdays. However, this isn't a joke episode. Tales of the Cocktail Foundation really does want your help on an important research project.

The TOTCF began studying the relationship between bartenders and brands last year. Now, they're partnering with IWSR, Drinks Market Research to dive even further into this topic.

Bar professionals who are interested in contributing to this project can do so very easily by completing a short survey (it should only take about 5 minutes). As a bonus incentive, two $100 Amazon gift cards are up for grabs. Hit the link below to learn more and take the survey by April 8. Cheers!

It has taken a while but it has finally happened! Michael Tipps, friend of KRG Hospitality and podcast host David Klemt, dropped by Bar Hacks.

The two kick this episode off by discussing the 2024 Bar & Restaurant Expo. Both Tipps and KRG Hospitality president Doug Radkey are speaking at this year's show. In fact, they're teaching back to back during a bootcamp on Monday, March 18. After the bootcamp, Tipps is presenting a workshop titled "Elevated Guest Experiences."

Tipps also gives his thoughts on the state of the industry and consulting; speaks about creating cool concepts; makes a big announcement; and more. Cheers!

Notes

James Grant, World Class Global Bartender of the Year 2021 and Canada’s 100 Best Bartender of the Year 2022, stops into the Bar Hacks podcast!

As the director of mixology at the Fairmont Royal York in Toronto, Ontario, Canada, James oversees three distinct concepts: CLOCKWORK, REIGN, and The Library Bar. As he explains, this role is quite a step up from bartending at and managing an 18-seat speakeasy in Edmonton, Alberta.

On this episode, James talks about his journey through hospitality to his current role; his approach to developing the Fairmont Royal York's cocktail programs; tips for speakeasy operators; advice for new operators; what it means to have The Library Bar recognized by World's 50 Best Bars; and more. Cheers!

Notes

Happy new year, and welcome to 2024! We wanted to kick off season five of the Bar Hacks podcast with an amazing guest.

Host David Klemt had the opportunity to chat with Colin Asare-Appiah, an industry icon he's wanted to talk to for many years. Colin is Bacardí's trade director of multiculture and lifestyle, and the brand's LGBTQIA+ advocate. Not only does he spread the message of diversity, equity, and inclusion, he believes (as does KRG Hospitality and Bar Hacks) that diversity is necessary for our industry to thrive.

In this episode you'll learn about Colin's journey through hospitality, which includes saying he'd never be a bartender to becoming a bartender and creating a bartending school; his thoughts on what makes a successful operator and team; cocktail and spirits trends for 2024; the AJABU cocktail festival coming to South Africa in March of this year, spearheaded by Colin and his partner Mark Talbot Holmes; and more. Cheers!

Notes

When it comes to curating a beer program, creating a complementary cocktail program, and delivering an incredible beer program, we can't think of anyone better than Anne Becerra. And lucky for us, she stopped by the Bar Hacks podcast!

Anne is the first female Certified Cicerone in New York City and has been working in beer for more than a decade. More importantly, however, she's as passionate as she is educated about beer. Anne's also passionate about hospitality, which comes across in this conversation. Truly, she loves hospitality, the beverage world, and how the two pair to make people feel amazing.

On this episode Anne talks introducing guests to beer; serving beer aficionados, beer neophytes, and the beer wary; how to make guests feel comfortable in a beer-centric concept; what she's excited about in the beer world; tips for operators who want to succeed with a beer-forward venue; and much, much more. Cheers!

There are those who say that, in comparison to cities in Canada and the United States of America, London has been slow to pursue agave spirits. However, KOL Mezcaleria has been changing that at a rapid pace over the past few years.

Since opening their doors, KOL Restaurant has found its way onto the World's 50 Best Restaurants list, and Kol Mezcaleria can be found on the World's 50 Best Disovery tool. The upscale Mexican restaurant and bar, co-owned by Chef Santiago Lastra, celebrates Mexican culture and traditions hand in hand with British ingredients. They're also currently participating in the 14th annual London Cocktail Week.

KOL bar manager Matthias Ingelmann dropped by the Bar Hacks podcast while he and the team prepared for service. On this episode, Matthias talks agave spirits; introducing guests to artisanal and ancestral agave spirits along with Mexican rum, gin, and whiskey; planning for seasonality and menu changes; maintaining the familiar while offering new menu items; honoring Mexican culture with this fusion concept; what he looks for in team members; and more. Cheers!

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Just ahead of an incredibly busy but rewarding and exciting trade and consumer gathering of thousands of people, London Cocktail Week co-founders Hannah Sharman-Cox and Siobhan Payne drop by the Bar Hacks podcast.

Unlike most of our guests, Hannah and Siobhan aren't bartenders or bar operators. However, they're every bit as passionate about hospitality and the bar world as the people who have dedicated their professional lives to serving others. On this episode, this dynamic duo discuss the ins and outs of London Cocktail Week, including several innovative initiatives and activations. For example, lucky trade applicants will have the opportunity to spend time with the Connaught Bar team to see how they prepare for service.

Hannah and Siobhan also share the details of what should prove to be an global industry game changer: the Pinnacle Guide. Think the Michelin Guide for bars, though the recognition system will approach awarding venues across the world differently. Oh, and there's also the pair's brand consultancy, because they're not busy enough. Cheers!

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Simone Caporale, an internationally renowned bartender and operator, swings by the Bar Hacks podcast to talk spirits, branding, the guest experience, and operations.

Noticing a gap in the industry and seeing a way to lend his expertise to help grow spirits brands, Simone and Luca Missagli founded Cocktail Concierge, a brand-building agency focusing on craft spirits brands. One of the most recent brands Cocktail Concierge has helped introduce to the world is Amaro Santoni.

Of course, Simone is also one of forces behind SIPS Drinkery House, number three on the World's 50 Best Bars list, and the World's Best Bar according to Tales of the Cocktail. Simone shares his thoughts on what he thinks makes SIPS so successful, why he views service as a privilege, three tips operators can implement today to plant the seeds for long-term success, and more!

Ryan Chetiyawardana, also known as Mr. Lyan, returns to the Bar Hacks podcast! Ten years ago, Ryan opened the first bar in what would become the Mr. Lyan empire, White Lyan. This innovative venue set the tone for Ryan and the team's approach to creating bars.

On this episode of the Bar Hacks podcast, Ryan shares details of the ten-year celebrations; what it means to him to have reached the ten-year operator milestone; lessons learned over the course of more than ten years running bars; what people can expect from the re-release of his book Good Things to Drink with Mr Lyan and Friends, now with brand-new content and a new title, Mr Lyan’s Cocktails at Home: Good Things to Drink with Friends; and more! Cheers!

Be sure to visit the links below to keep up to date on the Mr. Lyan celebrations, pick up his new book, and connect with Bar Hacks and KRG Hospitality.

Thank you for being patient during our summer hiatus. We're back with a great conversation with an awesome guest.

Global Hennessy brand ambassador Jordan Bushell returns to the Bar Hacks podcast. While Jordan may know people with more Cognac knowledge, we don't know anyone who knows more about this spirit category. More importantly, he's as generous with his time as he is knowledgeable about Cognac. If you have a question about the spirit of Hennessy you can reach out to him and he'll answer you.

On this episode of Bar Hacks, Jordan talks about special Hennessy releases, initiatives, collaborations, and what sets the maison apart from others in the Cognac region of France. He also talks about how operators can introduce guests to Cognac and Hennessy, including paying attention how they price their menus. Cheers!

Ryan Chetiyawardana, also known as Mr. Lyan, is one of the bar world's true visionaries. He opened his first bar, White Lyan, in 2013 and the venue immediately achieved its intended purpose. Beyond being an award-winning bar and one of London's best places to grab a drink, White Lyan started a much-needed conversation about sustainability in the industry.

Dandelyan, Lyaness, Super Lyan, Cub, and Silver Lyan would follow shortly after, making an even bigger splash not only in London but also Amsterdam and Washington, DC. All Mr. Lyan venues, while showcasing incredible innovation, accomplish something just as important: each bar is a place people to want to spend their time and money, and where professionals want to work.

During this fantastic conversation, Ryan shares insights into the menu programming processes at each venue; discusses seasonality; provides a look into hiring and engaging each team; the reissue of his book and his foray into the RTD cocktail space; and much more. Cheers!

We can hardly believe that we've reached 100 main episodes! Thank you so much for listening, supporting, spreading the word, and helping us reach this milestone. We're honored and humbled to be able to celebrate 100 episodes with you. To really mark this occasion, we're thrilled to bring you an amazing guest representing an incredible venue.

Tako Chang is the manager of brand marketing & PR communication for the award-winning Double Chicken Please in New York City. DCP has gone from a wandering pop-up concept touring the US in a VW bus to one of the hottest reservations to score in NYC, and has won several awards. For example, DCP achieved the number one spot on World's 50 Best Bars, North America list. And just days ago, DCP won the Spirited Award for World's Best Cocktail Menu.

During this chat, Tako shares her approach to building the DCP brand, going from zero hospitality industry experience to overseeing the front of house, how the guest experience and marketing relate to one another, ongoing team training, building an incredible team, and more.

Bartender Michele Mariotti leads an illustrious career. He has worked behind the bars at some of the best hotels around the world, including the Savoy in London and Mandarin Oriental in Singapore.

As of 2020, Michele has held the title head of bars at the Gleneagles Hotel in Perthshire, Scotland. In this role, he heads the programs at 11 F&B venues on the property, overseeing dozens of bar professionals.

On this episode, Michele and Bar Hacks podcast host David Klemt talk about mentorship, interviewing potential bartenders, menu development, using a flavor map when assigning new cocktail builds to bar team members, finding inspiration, interesting hotel guests, bespoke glassware, investing in platforms and programs that boost staff retention, and more.

A few months back, Datassential released a report indicating that static photography is no longer the preference for social media consumers. Rather, video content appears to be king for engagement, sharing, and the potential to go viral.

That got us thinking: Who do we know who can help our audience produce video content? The answer: videographer Brooks Quinn!

On this episode of the Bar Hacks podcast, Brooks shares his insight into succeeding with video content, from devices to experimentation. Providing a real-world example all of us can understand, Brooks discusses the videos he shoots with industry icon Bob Peters. And for those of us who would rather outsource this task, he provides insight into finding someone to shoot your video content.