By Len Panaggio
With the arrival of February, my thoughts are on a few things. First is Valentine’s Day. Fortunately, it falls on a weekday this year, so the negative impact of a restaurant full of deuces will not be as great as it would be on a weekend, a three-day weekend or the night before a holiday. I am by no means diminishing the positive impact of the holiday, but it is usually better for business when it falls this way.
As you look to create a special menu for this special night, make sure you sprinkle in some edible aphrodisiacs. Oysters are always a great choice and, living in Rhode Island, local varieties are readily available. Add a few other known items like red wine, asparagus, and chocolate and you’ve got yourself something special to promote! The choices are endless, and a welcome opportunity for the culinary team to use their creativity and take some risks. Make sure you give your bar team the freedom to create some magic potions as well!
Next in the month is the three-day Presidents Day weekend, which also kicks off school vacation week. Sales are usually strong, so be prepared. I was amazed over Christmas week at how many places got caught with their collective pants down—barring snowstorms, it’s always busy! Remember, it is easier to call out staff than to call them in on short notice.
This time of year also signals that winter is winding down and thoughts of summer started to creep into my thoughts. The days are getting longer, the sun is stronger and the economy seems to be holding up. So, as I think forward, it’s an excellent time to go over your entire beverage program. Top of mind is the trend toward low-alcohol or no-alcohol beverages. If you haven’t embraced this trend, you are definitely behind the eight ball. The younger generation is all in on this trend for numerous reasons, including health, cost and, of course, no hangover.
This low-/no-alcohol demand is leading to the development of wines in this category and, quite honestly, to their credit, they taste good. There are now many nonalcoholic versions of spirits too, such as rum, vodka, gin and whiskey. Some do need additional flavorings to make them enjoyable, but the market segment is growing and will only get more robust. And, of course, near beer has been around since Prohibition and nowadays is being produced by mainstream and microbreweries alike. Mocktails are everywhere, there is good money in them and guests want them, so get on board or you will be left in the dust. Just make sure to nail down your recipes and execute them consistently.
Next on my mind is my favorite subject: the bar. What shape is it in? How is the equipment? What does it need? I have noticed quite a few places are revamping their bar, whether it is the physical bar itself, bar stools, lighting or equipment. People want to sit at bars; it is where true experiences happen—think “Cheers”!
And likely the most overlooked but equally talked about is the restroom! Are the facilities clean and in good shape? And what do the signs on the doors read? I am seeing more and more one-stall, unisex bathrooms being made available and, if you haven’t already, it’s time to join that movement … just put the seat down!
So, despite it still being winter, there is much to ponder as we move through February. How is your Oktoberfest beer doing? If you still have it and no one wants to drink it, talk to your culinary staff and have them put it to good use in the kitchen!
Happy Valentine’s Day!
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.