Why Mixology is a Real Trade and How it Enhances the Dining Experience

Why Mixology is a Real Trade and How it Enhances the Dining Experience

by | Dec 28, 2016 | Career

What’s the difference between a bartender and a mixologist? Well for one there is a difference between pouring a beer and enhancing the overall dining experience with precision and craft. While bartenders are certainly beneficial for restaurants, mixologists shouldn’t be ignored. Particularly in restaurants that want to be recognized for their unique drinks and/or their impeccable drink and dining pairings.

Here are some key reasons why mixology is a legitimate trade, one that restaurants should support if they want to give their guests a one-of-a-kind dining experience.

Science is involved

Mixology isn’t exactly like biology, physiology or any of the other science-ologies out there. But it does require some science to be a great mixologist. That’s because mixology involves a certain understanding and knowledge of the chemistry of drinks.A great mixologist studies the chemistry and history of cocktails to create new flavors. They also need to understand how particular flavors in a cocktail will enhance flavors of food to add depth to diners’ entire experience.

Mixologists adapt to your menu

A great mixologist can create new work when they are presented with a new menu. If your menu changes seasonally, a mixologist can prepare new cocktails that match the seasons and also compliment the menu. They can have different specials for brunch, lunch, dinner and even special events.

A great mixologist studies the chemistry and history of cocktails to create new flavors.

Mixologists can also be hired on a consulting basis. If you only need a mixologist once a quarter to craft a new drink menu, you can hire one on the side instead of keeping one in-house throughout the year.Many mixologists make a great living this way. In fact, they might have a greater range of knowledge and experience than mixologists who work for one location. Considering they have had to craft new and unique drinks for a wider variety of establishments.

Mixologists are your “behind the scenes” bartender

Think of bartenders as your customer-facing alcohol experts and your mixologist as your “behind the scenes” expert. Mixologists focus on the quality of the drink rather than the speed at which it is poured. Use your mixologist to craft seasonal and otherwise unique drinks that match your restaurant’s atmosphere and theme.

Your bartenders will be the ones mingling with the guests, pouring drinks and making recommendations based on the carefully crafted drink menu your mixologist has prepared in advance.

Advanced training really does help

Bartending isn’t exactly the easiest job out there. People who are naturally social and have the ability to multi-task can make a decent living without getting any type of additional certification or degree.

A certified mixologist has gone through extensive training to learn the ins and outs of crafting exquisite drinks. Their training has taught them the science and background they need to know to work with your dining menu and create new concoctions. Don’t underestimate the knowledge gained through mixology certification or degree programs.

Contrary to popular belief, mixology isn’t a term that was coined by hipsters. Its root dates back to the 1850s, and it has been used in cultures worldwide, from Hong Kong to England.

It has historical roots

Contrary to popular belief, mixology isn’t a term that was coined by hipsters. Its root dates back to the 1850s, and it has been used in cultures worldwide, from Hong Kong to England. The fact that it has historical roots doesn’t necessarily mean that it’s a more legitimate term than bartender. It does point to the fact that we are not the first generation to have identified a difference between a mixologist and a bartender though.

Think of a mixologist as the person who makes your drinks beautiful, the person who knows how a drink can compliment every dish on your menu. Whereas a bartender is a person who charms your guests and simply pours their drinks. There is a distinct difference between the two, which is why restaurants should have both on hand to create the ultimate dining experience for their guests. Check out Sirvo for all open bar positions and become Denver’s next great mixologist! 

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The Potential Positive Impact of Rising Wages in the Hospitality Industry

The Potential Positive Impact of Rising Wages in the Hospitality Industry

by | Dec 26, 2016 | Career

With Colorado and other states requiring an increase in wages for hospitality workers and tipped employees, many hospitality workers and managers are worried about the potential ramifications. Will it lead to fewer hires, less staff on hand to take care of customer demands, and fewer hours for existing workers, or will it lead to growth and prosperity within the hospitality industry? Here’s the good news: rising wages in the hospitality industry could turn out to be a good thing.

The Potential Impact of Rising Wages

Rising wages in the hospitality industry isn’t just an issue that impacts hotels and restaurants. It’s an issue that could potentially have a huge economic impact. The growth in wages leads to a number of things:

  • More people who are able to afford luxuries on their current salary
  • Overall economic growth for the United States
  • Fewer people who are unemployed across the United States

Staff wages may make up approximately 44% of the operating budget of many hotels and other hospitality businesses, but that doesn’t mean that an increase in the base wages of their workers will automatically lead to budget problems. Instead, far-sighted hotels and hospitality businesses will embrace the coming change and use it to advance their businesses.

Historically, when wages have increased, the hospitality industry has experienced a greater increase in income than it has lost income due to rising wages.

How to Make the Most of Rising Wages: Short-Term

For many hospitality businesses, a low increase in the price of their services or goods may be sufficient to offset the temporary shortfall that comes from raising employee wages. This can take several forms:

  • Raising the price of rooms across a hotel by a relatively minimal amount.
  • Decreasing the number of services that are covered by a room rental: for example, the on-site gym might require a daily fee.
  • Raising the price of entrees by a small enough amount that it doesn’t impact customer interest, but it does impact the bottom line.

How to Make the Most of Rising Wages: Long-Term

Rising wages in the hospitality industry mean that hospitality workers across the United States now have disposable income. As other industries raise their rates to match, those workers will be spending their money on luxuries that they couldn’t previously afford. This means that they’ll be spending more money in places like hotels and restaurants. Families who previously couldn’t afford to eat out may be able to fit a weekly or monthly trip to a restaurant into their budget, increasing the income of a restaurant. Families who have put off travel or who have been unable to afford regular trips will be able to get out on the road more regularly, which means that hotels will benefit.

Instead, far-sighted hotels and hospitality businesses will embrace the coming change and use it to advance their businesses.

Historically, when wages have increased, the hospitality industry has experienced a greater increase in income than it has lost income due to rising wages. In order to take advantage of this, the hospitality industry can take several key steps:

  • Create packages geared toward individuals who don’t often get to take advantage of vacations and hotel rooms. Offer small luxuries that will make them appreciate your business.
  • Base pricing on what your target market will be able to afford without straining their budget to help them turn to you instead of your competitors.
  • Look for ways to market to your preferred buyer personas to help bring them into your business.

As other states step up to the plate and increase the wages received by hospitality workers, it’s important to note states like California, where they passed similar laws but have experienced growth and prosperity as a result. The increase in wages for hospitality workers doesn’t have to be a headache. Instead, find ways to embrace this key shift in the industry in order to help your business grow and thrive.

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Sirvo Says: Elevated Dining in Denver & Boulder

Sirvo Says: Elevated Dining in Denver & Boulder

by | Dec 23, 2016 | IndiNews

If you’re looking to go big for your next meal, then Denver and Boulder definitely have options that fit the bill. With the elevated dining scene booming in Colorado, this list could very easily be larger. For now, here are 10 fine dining restaurants that will without a doubt satisfy your appetite.

1. Frasca

Named after social gathering places in northeast Italy, Frasca is one of Colorado’s finest dining establishments. Restaurateur Bobby Stuckey and Chef Lachlan Mackinnon-Patterson have created their own sort of gathering spot on the famed Pearl Street in Boulder. Sit back, relax and enjoy a quite memorable experience. Not too much else can compare with an elevated Italian cuisine, a broad and notable wine list and a level of service you have seldom seen anywhere else.

2. ChoLon

No stranger to praise, Chef Lon Symensma has been creating some of the most innovative dishes this city has ever seen. His plates are full of color, texture and most importantly, flavor. ChoLon’s Southeast Asia inspired menu helps elevate a dining scene that is often dominated by roasted meats and macaroni and cheese. Our suggestion – order the Grilled Octopus with Chinese sausage, young potatoes and pickled grapes. If you’re hoping to make an impression on someone and are unsure of where to go in town, make a reservation at ChoLon and let them take care of the rest. 

3. Elway’s

When you put an iconic name on the front of your restaurant there is a lot of pressure to not just be good, but to be great. Elway’s is just that. Despite the emerging competition, this fine establishment continues to offer next level service with memorable cuisine. Elway’s is your classic Denver steakhouse and is the right place to go when you want a hearty meal that justifies the price and satisfies your appetite.

4. OAK at Fourteenth

Another exceptional restaurant from owners Steven Redzikowski and Bryan Danton and yet another Boulder establishment listed in the top five of this list. A New American seasonal menu featuring locally sourced ingredients and a high (high) level of hospitality. OAK is constantly making measured adjustments to stay relevant and ahead of the game. The name represents the oak oven and grill used to prepare some of the best dishes in the state. It doesn’t have to be a special occasion to dine here, but it sure will feel like it’s one.

5. Shanahan’s Steak House

Okay, let us be clear here for all of our out of state transplants. Yes, Denver has two steakhouses named after a couple of local football heroes. Welcome to Bronco Country. Shannahan’s is very symbolic of local culture serving large servings of red meat within an elegant setting. What differentiates this steakhouse from the other ones in town? Probably it’s 6,000 bottle wine cellar. Take your family, take an important client or simply go and enjoy a great dinner with friends.

6. Flagstaff House

This former cabin retreat nestled into the side of a mountain is the perfect Colorado upscale restaurant. The views are breathtaking and the dining experience is one of kind. With over 15,000 bottles of wine to choose from and a phenomenal menu selection including our choice the Hudson Valley Foie Gras, pan seared and served with crispy braised Sweetbreads. Flagstaff House is truly a place to celebrate a special occasion with loved ones and you will enjoy every minute of it. 

7. Panzano

Located in the Hotel Monaco, this Northern Italian influenced restaurant has been one of the best places to eat in Denver for the last 17 years. Despite the departure of Chef Elise Wiggins, her influence and legacy carry on at Panzano. We advise ordering the Doppio Ravioli di Vetri, braised lamb, polenta rustica, calabrian chile and pecorino cheese. Panzano doesn’t just have great food, there is an elevated level of hospitality one feels right when they walk in the door. The perfect night is taking a loved one out on the town, reserving a room at the Hotel Monaco and eating at one of the best places in the city. Very memorable.

8. Del Frisco’s

For years Denver diners have been making it a point to eat at Del Frisco’s. Known as one of the best steakhouses in the country it was impossible to not place them on this list. This beautiful establishment is the definition of upscale dining in this great city. Despite the appearance of only catering to a more affluent customer base, Del Frisco’s treats all of its guests to a wonderful meal and experience. Don’t wait for that next special occasion, call today to reserve a table and enjoy.

9. The Nickle

The Hotel Teatro is one of the most charming places to stay in the city and located on the main floor is their equally charming dining establishment, The Nickel. Located in Denver’s historic Tramway Building, The name of the restaurant pays homage to the price of riding the train. Once again this is a great place to get a room and enjoy a great meal. The Nickel has an excellent food and beverage program as well as talented staff that delivers top notch service.

10. Edge

You may be thinking, “Another steakhouse?”. While Edge may offer a fine selection of steak options, it is much much more than your average steakhouse. First off, it is an extremely beautiful space located within one of the best hotels in the city, The Four Seasons. Edge has a wide selection of from the grill options, seafood plates and an array of delicious side dishes. The minute you enter the restaurant, you instantly feel like you are somewhere nice. That’s the whole point of dining at places like edge, right?

There is nothing better than treating getting dressed up and treating ourselves to a nice night on the town, hence this list. Sirvo loves and supports the local Denver dining scene! We have such an amazing food culture that just keeps getting better year after year. 2016 has seen the arrival of many great restaurants and we imagine 2017 will bring some more. If you or someone you know are looking to work within this thriving industry, head to our job board to search for that next great opportunity!

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Implementing Responsible Alcohol Service in Your Establishment

Implementing Responsible Alcohol Service in Your Establishment

by | Dec 19, 2016 | Business Toolkit, Management

Each state regulates alcohol — from its manufacturing, to selling, and the actions resulting from its use. This includes assessing the liability of any violations. If you serve alcohol in your restaurant, it is important that you and each staff member are aware of the laws, rules, and best practices in your state. Serving alcohol involves many risks. 

The failure to act responsibly may result in fines, loss of your liquor license, increased costs of insurance, or even imprisonment. Ultimately, it could result in losing your business.

Consequences of Serving an Intoxicated Guest

In almost every state, it is illegal to serve alcohol to an intoxicated person. There are numerous types of liabilities associated including criminal, administrative (liquor control commission), and broad civil liabilities via the Dram Shop Law. Therefore, it is imperative that you develop specific policies that ensure the responsible serving of alcohol in your establishment. This includes having a clear concise process for the difficult situation of denying service to an intoxicated guest.

Alcohol Awareness Training

Most liability insurances now require that all members of a restaurant, bar, or tavern staff undergo this type of training. Additionally, it is important because it helps underscore the importance of responsible service as well as the consequences of failing to do so. It also provides bartenders and servers with a factual base that enables them to make informed and often difficult, service related decisions with confidence. In addition to outside training, it is important that you have internal policies that define what to do when faced with these judgment calls.

The failure to act responsibly may result in fines, loss of your liquor license, increased costs of insurance, or even imprisonment.

Situational Awareness Training and Empowerment

Each member of your staff, no matter if they serve alcohol are important in the success of these policies, as often situations like these can be prevented. Train your staff to be observant. They should be listening and watching what is going on in your restaurant. Encouraging them to use their best judgment, empower each staff member to report any person or group they believe may present a problem. This is the best opportunity you have to prevent an incident from occurring. Once a report has been made, that is the time to have a manager or the owner drop by the table, speak to the patron, further assess the situation, and perhaps intervene.

Other Preventative Measures

  • Servers and bartenders keep track of how many drinks have been served.
  • Don’t serve drinks ordered for someone who is not yet present. As this person could already be intoxicated or perhaps even underage.
  • Have a visible authority presence in the bar area. This could be security or management.
  • Have signage posted with your policy

…it is important that they have the trust and support of management.

Tips to Refusing Service to an Intoxicated Patron

Because this is a judgment call that servers and bartenders are in the best position to make, it is important that they have the trust and support of management. Having a written policy that outlines the process is also helpful. These factors make it easier for them to exercise good judgment of how and when to refuse service. Robert Plotkin, founder of Bar Media offers the following advice on how to cut off an intoxicated guest.

  • When in doubt – don’t serve- Make this your policy. Because of the potential liability, isn’t it better to err on the side of caution?
  • Keep it simple- In the fewest words possible, explain that as a matter of policy, you will not be serving any more alcohol.
  • If possible, be discreet- There is no need to cause a scene that may embarrass the patron and potentially provoke an incident.
  • Utilize tact and diplomacy- Avoid using inflammatory language, disapproval, or criticism.
  • Remain firm- Once you have committed to this decision there is no turning back. To do so would undermine your credibility and authority.
  • Keep everyone in the loop- Notify the other staff and servers so that they do not mistakenly serve the guest additional alcohol.

For general precaution, management on-duty should be notified to take any further action needed, allowing the bartender or server to resume their regular roles. Management should determine whether to offer and arrange alternate transportation for the patron.

Keeping the patrons safe from harm and your establishment safe from liability is a job that falls to every employee. Knowing when and how to cut off an intoxicated guest is a judgment call often left to the bartender and servers. It is sometimes awkward and difficult, however, with proper training, guidelines, and internal support it can be accomplished with dignity and tact. 

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Why Your Restaurant Should Focus on Kids (Hint: To Increase Profits)

Why Your Restaurant Should Focus on Kids (Hint: To Increase Profits)

by | Dec 14, 2016 | Business Toolkit, Management

Want to increase your restaurant’s bottom line?  Consider making your eatery kid-friendly. According to Bloomberg, Americans’ spending on dining out has outpaced their spending on groceries for the first time. This includes parents taking their children out to eat in restaurants. With dining out becoming more popular, catering to families makes financial sense. Kids might not eat as much as adults, but making your restaurant kid-friendly can increase your overall volume.  

Include a Variety of Kids’ Options on the Menu

Recent surveys by the American Culinary Federation show that healthy, locally grown menu items are a top choice when eating in a restaurant. This applies to parents as much as anyone else, particularly when they read news stories about the dangers of childhood obesity. Offering healthy menu items for children does not mean that you have to ditch the hot dogs, French fries and macaroni and cheese, but it does mean that adding items like sliced fruit, whole grain bread, low-fat milk and lean meats are a good idea. Parents are more likely to return to a restaurant where they know that they can feed their kids a delicious healthy meal.

With dining out becoming more popular, catering to families makes financial sense.

Pay Attention to Service

Remember that kids are customers, too. They should not just be an afterthought. Respect all customers, regardless of age. Warmly greet parents with children in tow and give them a larger table so that they have room to store all of their gear. A larger table also gives parents room to move items out of kids’ reach if necessary. If appropriate, ask the parents if their kids would like a high chair or booster seat.

Children, depending on age, want to be treated like adults and appreciate being asked directly what they would like to order. Serve kids’ meals quickly, even if the adult food is not ready. Parents very much appreciate speedy service. Show flexibility when it comes to food items, since many children these days have food allergies. Be ready to offer substitutions and give information about food ingredients if needed.

  • Make sure every bathroom has a changing station. Put a short stool under the sink so that children can stand on it when they wash their hands.
  • Offer an online menu. Parents appreciate knowing what options are available for their kids ahead of time.
  • Have kids-eat-free days. Offer a free child meal for every adult meal purchased. This is a simple way to attract more families.

Ensure that Children Have Plenty to Do 

Children become bored easily and quickly. Ensure that they have plenty to do while waiting for their food to keep them from acting out. Provide child-friendly appetizers, paper tablecloths, coloring books and crayons. Make the menus colorful, entertaining and even interactive. They might have a word search game, a crossword puzzle or a fun worksheet on the back. You can also hand these out to kids and their parents while they wait for a table.

Remember that kids are customers, too.

Consider creating a kids’ corner. It should be a place that is visible from every angle in the restaurant so that parents can see their kids at all times. Add pillows, coloring books, drawing papers, Lego blocks, reading books and other kid favorites to give children a place to play while waiting for their meal. While these areas can often be tedious to manage, they serve as great ways for parents to offer their kids distractions when patience runs short. Rotate the toys out to avoid old ones getting grimy.

Making your restaurant a child-friendly place takes a little work but is worth the effort.  Parents will appreciate it, and children will, too. They might even become lifelong customers.

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