Len Panaggio, Beverage Consultant

By Len Panaggio

Here we are, halfway through the year, and the glorious summer season that New Englanders eagerly wait for has finally arrived. July starts off with a bang: Independence Day. The Fourth falls on a Friday this year, so we can all look forward to a big and busy three-day weekend. Hopefully, the weather will cooperate, and the coastal and resort communities will experience a boon all month long.

A few things to consider as we enter this critical time of year. We are still in the midst of tariff turmoil and the uncertainty around the potential impact is affecting businesses. Until there is a resolution, tariffs will remain front and center—and result in a sigh of relief or a WTF!

Another topic that seems unyielding for many operators is labor. The workforce continues to be a big issue, especially for bartenders, as Gen Z doesn’t seem to want to work nights, holidays and weekends. It appears that what was once the premier position in the restaurant is no longer. The need for kitchen staff remains critical, as a culinary team is so important to a successful operation. This leads me into federal legislation that will profoundly impact the hospitality industry. The “no tax on tips and overtime” isn’t all that it seems.

It won’t help tipped employees on the lower income level, as they end up not paying any income tax as it is, but those who are doing really well, of which there are many, will be enjoying a windfall. The “no overtime” portion will once again be beneficial for many on the floor and will certainly be a boost to the culinary team. My real concern is that the current disparity in income between the front and the back of the house will now basically become greater, and that could potentially become a real thorn to your payroll.

Summer beverage trends include the popular ready-to-drink (RTD) movement migrating into the wine space. I did some research and learned that the first canned wines were introduced in 1935 in reaction to the success canned beer was having. The wines at the time were mostly fortified and the whole attempt fizzled. Fast forward to the 2000s, when Francis Ford Coppola released a sparkling canned rosé named for his daughter, Sofia. The concept piqued my interest and I brought in a case for the 22 Bowen’s Portside bar with much hope, but it wasn’t well-received.

But now, the RTD movement is especially appealing to today’s younger drinkers. Cans are easier to carry than bottles, there is no breakage, it’s better for the environment, it’s already portioned out and there is no waste for the venue—be it a restaurant, catered venue, hotel, poolside bar, etc. With wine sales declining overall, the canned wine movement is helping wineries with depletions. This is a trend that you need to embrace and, if you don’t already have canned wines, now is the time to consider jumping into the deep end of the pool. Locally, we have some excellent choices, with the team at Sakonnet Vineyard making some really good ones.

Finally, I just have to say that after the complete loss of the Harborside Inn on Block Island in August 2023, and now the apparent total loss of the Matunuck Oyster Bar this past May, owners and management need to assess their entire fire systems and policies. Each restaurant was iconic, a landmark and a huge part of their respective communities. Hoping both will make a comeback.

Wishing you a happy and safe Fourth of July!

Len Panaggio’s career in food and wine spans more than three decades as an owner and as a beverage director at some of the top restaurants in Rhode Island. Currently a hospitality consultant, Len is a graduate of the University of Rhode Island and has attended the Culinary Institute of America Master Sommelier program and the Sterling School of Service and Hospitality.