Bar Hacks

What does it take to open one of New York City's most in-demand restaurants and then make it better after the doors open?

On this episode of Bar Hacks, host David Klemt sits down with Bar Hacks: ReFire co-host Bradley Knebel, general manager of Ambassador's Clubhouse NYC, to talk about the work behind opening and leading a restaurant with enormous expectations from day one.

Bradley traces his path from sommelier to restaurant leadership and the opening experiences that made him fall in love with bringing concepts to life. He shares why no restaurant survives first contact with operating reality unchanged, how to protect a brand's non-negotiables while listening to guests, and why opening leaders need to check their egos at the door.

The conversation gets into the realities behind Ambassadors Clubhouse: overwhelming reservation demand, a massive menu, two-floor service, highly technical culinary and beverage programs, and the prep systems required to make complexity look effortless.

Bradley also breaks down how his team approached hiring roughly 100 people, why he hires the person before the skill set, and how that philosophy helped the restaurant reach six months with 100% voluntary retention among its service team.

Along the way, David and Bradley discuss culture as an operating and financial issue, decision making under pressure, giving GMs clear authority, building consistency without chasing perfection, and Bradley's standard for excellence: get 1% better every day.

Plus, Bradley shares the real family story behind the Ambassadors Clubhouse concept, including the man whose portrait connects the restaurant to the Punjabi mansion parties that inspired it.

Notes

What happens when 10 nearly forgotten rye seeds become the foundation for a distinctly New York whiskey?

On this episode of Bar Hacks, host David Klemt sits down with New York Distilling Company founder Allen Katz and creative director Jamie Gordon to explore the intersection of distilling, cocktail culture, creativity, and hospitality in Brooklyn.

Allen shares the remarkable story behind Horton rye—from just 10 seeds to hundreds of acres under cultivation—and challenges one of American whiskey's most familiar shortcuts: that bourbon is sweet and rye is spicy. The conversation gets into what actually gives rye its character, why New York belongs in the American whiskey conversation, and what it takes to build a spirits brand in one of the world's most competitive markets.

Then, the conversation moves behind the bar at Jaywalker, where affordability is intentional, $12 Manhattans push against today's cocktail-pricing trend, and a menu inspired by New York, from bodegas and flower stands to green markets, turns the city itself into a source of flavor.

Along the way, Allen and Jamie share lessons on building something purposefully different, creating hospitality around belonging rather than exclusivity, collaborating without ego, and remembering something the industry can occasionally over-complicate: going to a bar is supposed to be fun.

Notes

On this episode, David sits down with strategy and design expert Anita Modha to look beyond logos, colors, and Instagrammable moments to what actually makes a hospitality brand memorable. Anita explains why great design starts with vision, culture, research, and a deep understanding of the people a brand intends to serve—and why the visual identity should be the final expression of that work, not the starting point.

David and Anita explore design as a competitive advantage, using storytelling and all five senses to create memorable experiences, balancing guest and employee needs, and getting more from the relationship between owners and designers. They also take aim at copycat design trends, discuss why designing for Instagram can undermine the actual guest experience, and examine the renewed appetite for authentic, real-world connection.

Along the way, they get into wallcoverings, tableside experiences, signature dishes and drinks, the Las Vegas “Death Ray,” flower walls, wings, and what operators can learn simply by listening to the people already inside their businesses.

Notes

When Kyle Jones decided to open a craft cocktail bar in the Bahamas, he faced several challenges: the logistics of equipment procurement and maintenance; getting his hands on premium spirits and other drink ingredients; explaining craft cocktails to local hospitality professionals and bargoers; and a three-month training program.

Overcoming those challenges has paid off, however. Bon Vivants enjoys a high employee retention rate and has become the training ground for craft bartenders in the Bahamas. Locals and tourists both love the coffee and cocktail programs. And the bar is collecting accolades, like earning a spot on the 2026 World's 50 Best Bars list and several Top 10 Honoree nominations from the Spirited Awards.

During this chat, Kyle shares the story of Bon Vivants, touching on procurement, training, the creation of the Caribbean Cocktail Tour, and balancing what he wants for his bars with guest expectations. Cheers!

Notes

ALB Vodka has been experiencing significant growth and forming key partnerships through a few powerful tactics: they listen to operators, chefs, bartenders and partners, and they innovate while remaining authentic and true to themselves.

That is, in part, what got Bar Hacks host David Klemt interested in speaking with Brian Grimsley of ALB Vodka. However, there's more to the brand's story, and it's something that caught David's attention immediately. It turns that out many notable Italian restaurants throughout NYC use ALB Vodka to make their vodka sauces.

During this chat, Brian and Chef Anthony tell the ALB story, share what authenticity means to them, discuss institution status, and even dive into vodka sauce specifically and red sauce in general. This is a fun one! Cheers!

Notes

Every successful beverage brand has an origin story. For Owl's Brew, it began with tea, craft cocktails, and a commitment to doing things differently.

On this episode of Bar Hacks, we're joined by the founders of Owl's Brew, Maria Littlefield and Jennie Ripps. Our conversation includes the story of a visit to a New York City hotel bar that unexpectedly validated their product, why distributors understood their vision before consumers did, what Gen Z is teaching the industry about the future of drinking, and why authenticity has remained their greatest competitive advantage.

We also explore the launch of Spiked Pop, the Wise Women Collective, the Boozy Book Club, and what it takes to build a brand that stays true to itself in an industry that constantly pressures companies to follow the next trend.

Whether you're building a beverage brand, operating a bar, or simply curious about where the industry is headed, this conversation is full of practical insights on innovation, community, and drinking wise.

Cheers!

Notes

On this episode of Bar Hacks, David Klemt sits down with Kapri Robinson and Princess Johnson of Allegory in Washington, DC, for a conversation that goes far beyond cocktails.

Together, they explore what makes DC's bar scene unique, why it deserves recognition alongside cities like New York, Chicago, and Miami, and how strong hospitality begins with strong teams. From designing thoughtful cocktail programs and creating memorable guest experiences to preventing burnout, elevating non-alcoholic offerings, and the return of happy hour, this episode is packed with practical insight for anyone passionate about hospitality. Along the way, there are plenty of laughs, including David somehow swapping both guests' surnames during the introduction even though he was reading his own notes.

Cheers!

Notes

Artist, operator, bartender, mixologist, distiller, creator... Ektoras Binikos wears a lot of hats. That said, he wears them under the unifying umbrella of hospitality.

Not long after arriving in NYC from Greece, he started making a name for himself. By 2019, Ektoras was ready to open the doors to his own bar, Sugar Monk. He and his team overcame significant challenges, including navigating shutdowns. Now, in June of 2026, Sugar Monk is celebrating its seven-year anniversary.

Ektoras opened Bitter Monk in 2024, and has tapped into his family's history of distilling through the creation of Atheras Spirits. One of the threads tying his journey together is the effective balancing of creativity with ethos, sensibilities, and business.

Cheers!

Notes

Mike Bausch, one of the first certified master pizzaiolos in America, was also one of the first guests host David Klemt ever talked with on the Bar Hacks podcast. He dropped by five years ago for episode 18. Now, he returns for episode 151.

If you operate a pizzeria or have pizza on your menu, and if you really want to cut through the BS and succeed in this highly competitive area of F&B, Mike can help.

On this episode, he delivers the reality of running a pizza business straight, peeling back the complicated layers of pizza operations. It's possible your name is holding you back from being discoverable. Perhaps you should be calling your pizza something else. If you're in the pizza space you're not just battling other pizzerias, and you need to understand that. Your marketing may not be working because of what you're focused on and how you communicate. Mike unpacks the reality of pizza in 2026, and shows you the way forward.

Cheers!

Notes

Episode number 150! Thank you for listening, subscribing, liking, and sharing. Without you, we wouldn't have reached this milestone.

To celebrate, we're tackling a topic we haven't talked about on the podcast before: audio, lighting, and video. On this episode, David speaks with a friend of around 20 years, Josh Mierly. Josh is a freelance production manager for live touring acts, meaning nightclub, amphitheater, theater, festival, arena, and stadium operators will be speaking with him about the acts they've booked to perform.

During this friendly but informative chat, Josh explains what it takes for an artist and the production team to work with a venue: the venue's capabilities on paper, what it's actually capable of delivering that day or night, building a positive working relationship with production managers and their teams, problem solving to ensure the show is a success and helps the venue make its sales, brands to consider, and why nightclub operators need to invest in the right audio engineer rather than just the most affordable.

He also touches on what goes on in the booth or on stage, protecting your hearing, and some entertaining stories from the road (including tour bus etiquette). Cheers to 150 episodes!

Notes

Will Brooks, Global Ambassador for Tequila Herradura, returns to the podcast. This time, he and host David Klemt dig deeper into tequila as a category and Herradura as a producer.

The two discuss Lowland vs. Highland agave, what gives Herradura its unique "fingerprint," sustainability efforts, ensuring innovation is a benefit rather than a branding exercise, and another tasting trick (last episode it was oranges).

Cheers!

Notes

James Beard Award-winning cocktail authors, educators, and bar and drinks aficionados Emma Janzen and Toby Maloney drop by the Bar Hacks podcast to chat about their new book, The Classic Cocktail Sessions.

The duo share how they first linked up to begin collaborating with one another, the motivation behind writing and shooting the photos for The Classic Cocktail Sessions, writing a book about classics we all know and love with the modern palate in mind, the "casualing" of bars, and their takes on the current state of hospitality.

The Classic Cocktail Sessions will be available starting in June. Check out the links below to pre-order your copy!

Notes

"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!

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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!

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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!

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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!

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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!

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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!

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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!

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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!

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