Monkey Shoulder’s Ultimate Bartender Championship

Monkey Shoulder’s Ultimate Bartender Championship

by | Nov 18, 2015 | IndiNews

Skilled bartending has become an intriguing, flashy trend, inspiring a plethora of competitions all over the world. From dazzling bar flare to unique cocktail recipes and speed bartending, these events are catching people’s eye and developing a strong following. But in this world of colorful drinks and innovative mixology, the art of basic service technique and bar knowledge falls by the wayside.

Together, Monkey Shoulder and the United States Bartender’s Guild (USBG) have created an innovative international competition that refocuses the art of bartending by challenging competitors to demonstrate their knowledge and service rather than just their flare. Labeled a “no b.s.” competition by the members of the Monkey Shoulder team, the event aimed to focus on “skills that pay the bills,” a no-nonsense, practical take on being a good bartender.

Lead by Dean Callan, Brand Ambassador at Monkey Shoulder, the event has traveled to four other U.S. cities including Milwaukee, Charleston (SC), Chicago and Philadelphia and internationally, in Malaysia, Vietnam, Philippines, Poland, France, Germany, and Singapore. Bartenders from each city took part in the same 7-round competition and the overall point leader at the end of this year’s competition will be crowned the Ultimate Bartending Champion.

On Monday, November 18th, 2015, the Ultimate Bartender Championship came to Denver. Hosted by Punch Bowl, the competition featured 12 local bartenders, competing in 7 different rounds that tested their technique, insight, speed and skill behind the bar.

The Rounds

1. Quiz:
In the quiz round, contenders were read 100 multiple choice questions ranging from an array of bartending topics. From identifying recipe ingredients to naming various countries’ national beverage, Callan rapidly quizzed the opponents to test both their knowledge of beverages and their ability to think quickly on their feet.

2. Mixiodic Table:
For the competition, Callan and the Monkey Shoulder team created an ingenious bartender version of the periodic table. The table consists of various components to cocktail recipes, featuring ‘elements’ like sugars, juices, mixers, bitters, ices, liquors, glassware and garnishes. The goal for this round was to solve ‘equations’ by naming the cocktail. For instance, if Vm=vermouth and V=vodka, Ol=olive juice, Sh=shaken, Up=martini glass then V+Vm+Ol+Sh+Up = A vodka martini. Competitors had 10 minutes to solve 20 equations.

V+Vm+Ol+Sh+Up = A vodka martini

IMG_4851

3. Nosing:
In this round, opponents had two minutes to identify ten different spirits in a blind nosing test correctly. 1/2 a point was awarded for knowing the spirit (i.e., vodka, bourbon, scotch, Irish whiskey) and a full point for naming the brand (42 Below vodka, Glenmorangie scotch, etc.).

4. Pouring:
This task included glasses listing specific pour quantities (1/3 oz, 1 oz) and the bartenders needed to measure out the exact pour for each. The goal here was to pour the right amount into each glass and be exact on as many as possible while being as quick and efficient as possible.

5. Tray Service:
This round required competitors to take drink orders for ten people, get the drinks from the bar and, in the correct order, serve the right drinks to each corresponding person. To do this, Callan printed off ten pictures of celebrities and recognizable people to serve as the ten places at the table. By doing this, it required the bartenders to remember who ordered which drink and place each drink down in the correct order (women first, than men). Each opponent had a different arrangement of pictures and needed to adapt to the right order. Again, this pushes the importance of service technique, efficiency and drink knowledge.

6. Stock Take:
A crucial part of being a bartender is inventory. This round featured the skills of taking stock of various liquors as if they were doing inventory. Competitors needed to eyeball measure the amount of liquor in 10 different bottles and output an accurate inventory sheet.

7. Building Challenge:
The final round required the competitors to produce eight cocktails in 5 minutes. These cocktails were taste-tested by the audience. If the audience decided that a cocktail was not adequate, they could send the drink back, therefore, docking points from the bartender. This last round was in place to showcase the skills and mixing techniques of the competitors and tested how they managed their time while optimizing taste and technique.

The competition was a captivating, enjoyable experience that drew a great deal of interest due to its uncommon, practical nature. While the notion of a service knowledge and recipe knowledge-based event may seem pedestrian, Callan and Monkey Shoulder did a phenomenal job with their innovative challenges, unique creations (like the Mixiodic Table) and focused on bartending functionalism and skill. Both competitors and spectators enjoyed this new format, and all benefited from the showcasing of no-nonsense bar knowledge and service technique.

As a member of the food and beverage community, I believe that this innovative, practical-knowledge-based event is exactly what the industry needs. Yes, bar flare is fun and captivating, but the importance of service is what keeps the industry alive. Callan did an extraordinary job of incorporating functional, pragmatic bartending skills into a competitive, unique event. His focus on “skills that pay the bills,” I believe, will inspire more bartenders to pay closer attention to the importance of the basics; knowledge, efficiency, preciseness and good service. I admire Callan’s ingenuity and creativeness in bringing service into the forefront through useful yet fun skill challenges.

While this is the first year of this competition, Callan and Monkey Shoulder look to expand the event throughout the globe, creating new innovative challenges along the way and spreading the focus of service and technique. We can’t wait to see what they have in store for next year and the years to come.

 

Serving Hacks Part 3: Upselling

Serving Hacks Part 3: Upselling

by | Nov 18, 2015 | Career

Upselling is an elemental part of good service and it benefits everyone: your guests will get better quality food and drink, you’ll get a higher tip average, and your restaurant will do better in sales! With this said, upselling is absolutely an art form. It’s a skill that requires practice, knowledge and a keen ability to read your guests. Needless to say, perfecting this will do wonders for you as a server! So, part three of our serving hacks series is all about mastering the art of upselling.

Know your menu

In order to successfully upsell menu items, you have to know them inside and out, and know a clever, enticing way of describing them. The basic idea here is to recite qualities and characteristics of a cheaper dish and compare them to a more expensive item with richer, more eloquent descriptions.

Do not necessarily assign value-judgement in your description. Simply use brighter, more sophisticated language to highlight and accentuate that the more-expensive dish is clearly better.

Simply use brighter, more sophisticated language to highlight and accentuate that the more-expensive dish is clearly better.

The more exacting you are in your description, the more likely the guest is to trust your knowledge. This takes some practice because if you fumble around and seem unsure of what you’re saying, your attempt at upselling could backfire. You absolutely do not want your guests to know your trying to get them to spend more, even if it is for a better quality product.

Pro-tip: A good trick is to be passionate and animated in your description. Your enthusiasm will be contagious and will bring your guests’ excitement to a whole new level.

Practice the pitch

A successful server not only knows their menu but knows what they want to sell to their tables. Personally, I like to sell the same things to each of my tables. The reasons for this are:

  1. I know for a fact that I can describe their characteristics, taste profiles, components, and wine/drink pairings.
  2. This form of repetition and practice creates consistency and comfort, which makes me look like the master of the menu.
  3. If it ain’t broke don’t fix it. I feel that if a product is consistent and well-liked, there is no reason to move out of my comfort zone and sell items I’m not as well-versed in.

Practicing what you’re talking about makes you not only feel more confident, but also makes you look more competent, and this is a must when you’re upselling.

Read your guests

No two tables are alike. As much as you think the dapper couple at your table is able to spend money or the teenagers at the other table will be cheap, you never really know. So, while I like to upsell the same menu items, my MO varies depending on the guests.

Initially, it’s best to approach all tables the same way; composed, professional, and unassuming. Once you engage with the table, you can then determine how to proceed throughout the rest of the meal.

While I like to upsell the same menu items, my MO varies depending on the guests.

If you get the sense that the table is playful, then make some jokes when talking up your suggestions. On the other hand, if you’re getting a more formal vibe, go with a fancier explanation.

It can be hard to get a good feel for your customers, so always err on the side of caution as to avoid mistakes. However, if you accurately read your guests and determine the sales method they’ll respond to best, you’ll undoubtedly reap the rewards.

Tricks of the Trade

  • When running over a menu, I like to start off by talking up a cheap menu item followed by more expensive ones. Doing this proves that you’re not just trying to sell them the most expensive picks (even though you really are).
  • Similarly, I like to detail the items that I’m not so fond of, including one expensive item. Again, trust is the goal here. Tables appreciate honesty and will respond well to your candor.
  • Always go in with the assumption that everything is great when asking a table about their food or drinks. Instead of asking, “How is it,” go with, “Is there anything else I can get for you?” By asking if everything is ok, you’re begging a negative response or critique.
  • A couple more buzzwords and lines I use are, “Honestly, it’s one of the best things I’ve ever eaten.” If you can be convincing here, it’ll pique their interest. Another convincing, and hilarious, line:

“If I was on death row, and my momma wasn’t there to cook for me, this is what I’d eat.”

  • Sometimes a casual, “This item is ridiculous,” gets their attention because it’s distinctness makes the line sound genuine, which hopefully it is!
  • When trying to sell dessert, you want to guide tables toward indulgence. When offering the dessert menu, if the table bites, I respond, “it’s a slippery slope, you know,” which typically elicits a good laugh.

Upselling is the mark of a comfortable, successful server. Being subtle but determined in your approach is key. Make sure you know your menu well enough to upsell and that you are able to correct mistakes and save yourself if you misstep. Matching your personality to your upselling tactic is the goal. If you can accomplish this, you can do amazing things for your guests, your restaurant and yourself. Hope this helps!

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The Truth About Hospitality Turnover

The Truth About Hospitality Turnover

by | Nov 16, 2015 | Management

The turnover rate for employees in the restaurants-and-accommodations sector rose for the fourth consecutive year in 2014, though it remains relatively low in historical terms.  Restaurant employee turnover is higher than the private sector due to several factors, including higher proportions of teenagers, students and part-year employees in the industry workforce, according to the NRA’s chief economist Bruce Grindy.  His Economist’s Notebook commentary and analysis appears regularly on Restaurant.org and Restaurant TrendMapper.

The turnover rate in the hospitality sector rose for the fourth consecutive year in 2014, but remained below pre-recession levels, according to data from the Bureau of Labor Statistics’ Job Openings and Labor Turnover (JOLTS) program.

The overall turnover rate in the restaurants-and-accommodations* sector was 66.3 percent in 2014, up 10 percentage points from the recent low of 56.6 percent in 2010.

Despite the increase, the turnover rate remains relatively low in historical terms. In 2007, prior to the economic downturn, the turnover rate of the restaurants-and-accommodations sector was 80.9 percent. This was generally on par with turnover in the previous five years (2002-2006), when the annual rate averaged 80 percent.

In comparison, the average turnover rate for all private sector workers stood at 44.4 percent in 2014, up four percentage points from the 2010 low but still below the average turnover rate of 50 percent during the 2002 – 2006 period.

The JOLTS program breaks turnover into three components, with the sum of the parts representing the overall turnover rate.  The quits rate in the restaurants-and-accommodations sector was 46.5 percent in 2014, while the layoffs-and-discharges rate was 17.2 percent.  Other separations, which include retirements, transfers, deaths, and separations due to disability, comprised 2.6 percent of the sector’s turnover rate in 2014.

Most sectors of the economy saw their overall turnover rates decline during the challenging economic environment of 2008 – 2010, as workers were less likely to quit their current jobs with fewer other employment opportunities available. However, the quit rate rose in recent years, which indicates that workers are becoming more confident in the labor market and are willing to jump to another job.

Restaurant industry turnover tends to be higher than overall private sector turnover for a number of reasons.  First, the restaurant industry is the economy’s largest employer of teenagers, as one-third of all working teenagers in the U.S. are employed in a restaurant.  Many of these 1.5 million teenage restaurant workers are getting their first job experience, and will go on to start a career with a different employer, either inside or outside the restaurant industry.

Second, the restaurant industry employs a high proportion of students, who typically don’t work on a full-year schedule.  Twenty-eight percent of eating and drinking place employees are enrolled in school, versus just 11 percent of the total U.S. employed labor force, according to the U.S. Census Bureau’s 2013 American Community Survey (ACS).

The restaurant industry also boosts seasonal staffing levels at various points throughout the year, which adds to the normal cyclical turnover numbers.  For example, the restaurant industry is one of the economy’s largest creators of seasonal jobs during the summer months, adding more than 400,000 jobs during an average summer season.  Overall, 31 percent of the eating and drinking place workforce are part-year employees, compared to 19 percent of the total U.S. workforce, according to the ACS.

Full-year employees also contribute to the industry’s comparatively higher turnover rate, as upward mobility in the restaurant industry often happens when employees move from one restaurant to another.  More than any other industry in the economy, the existence of multiple restaurants in nearly every community gives employees additional opportunities for upward mobility and career growth.

*Note that the turnover figures presented are for the broadly-defined Accommodations and Food Services sector (NAICS 72), because the Bureau of Labor Statistics does not report data for restaurants alone.

Source

Epic Denver Sandwiches To Eat Before You Die

Epic Denver Sandwiches To Eat Before You Die

by | Nov 13, 2015 | IndiNews

Some of these are old, some are new, some are pricey, and some cheap, but all of them are worth trying at least once. They are as diverse as it gets- from the Vietnamese banh me and lobster roll to a Cubano and all-American prime rib creation- and they best represent the sandwich culture in Denver. Dig in.

1) Bahn Mi @ Ba Le Sandwiches

The traditional Vietnamese sandwich shop and bakery is as no frills as it gets. Order at the counter and, make no mistake, you won’t go wrong with any of the choices for your banh mi sandwich. A must try is the Korean barbecue.

1044 S Federal Blvd, Denver, CO 80219

2) White Truffle Egg Salad @ Masterpiece Deli

A twist on a classic egg salad sandwich, this version gets a white truffle flavor boost. A crisp romaine lettuce accompanies the rich salad, all served between two slices of olive oil toasted white bread.

1575 Central St., Denver, CO 80211

3) Lobster Roll @ Steuben’s

If you crave a lobster roll in Denver, Steuben’s has you covered. At a peppered $23 a pop, this traditional lobster roll is made on buttery baked bread filled with a mound of lobster chunks.

523 E 17th Ave, Denver, CO 80203

4) The Curtis @ Curtis Park Delicatessen

Now a classic, this small shop in Curtis Park made its mark. The deli’s signature sandwich is made on freshly baked ciabatta bread with corned beef, sauerkraut, swiss cheese, all dressed in housemade thousand island.

2532 Champa St., Denver, CO 80205

5) Spicy Frenchman @ Cured

The Spicy Frenchman brings together brie, butter, ham, and a fig compote. It’s an irresistible combination.

1825 Pearl St. Ste B, Boulder, CO 80302

6) The Frankie @ Salt & Grinder

The Highland deli serves this meaty creation that includes prosciutto, coppa, ham, burrata, arugula, tomato red wine, and vinaigrette on a grinder roll. 10.00 FULL / 19.00 DOUBLE

3609 W 32nd Ave, Denver, CO 80211

7) Prime Rib @ Snarf’s

The sandwich is made on ultra crunchy bread and additions like the provolone, hot peppers, horseradish sauce make it the go-to for many sandwich lovers. Available at all Snarf’s locations.

891 14th St. Unit 160, Denver, CO 80202. Photo Credit: Serious Eats

8) Tuna Sandwich @ Vert Kitchen

A sandwich map would lack a little something without a tuna item and the one at Vert Kitchen won the hearts of Denver. The albacore with a healthy squeeze of lemon, chervil, cucumber, and Greek yogurt served on a crusty baguette with the day salad rocks.

704 S Pearl St., Denver, CO 80209

9) Cuban Mix @ Buchi Cafe Cubano

There are several attractive sandiches at this eatery in North Denver but the Cuban Mix is a must. It combines Cuban roast pork, ham, Swiss cheese, pickles, onions, and mustard.

2651 W 38th Ave, Denver, CO 80211. Photo Credit: Peach Melba Toast

10) Reuben @ Rosenberg’s Bagels & Delicatessen

The Five Points Deli brings together hot housemade corned beef, sauerkraut, swiss, and 1000 island dressing and serves it all on a pumpernickel bagel.

725 E 26th Ave, Denver, CO 80205

11) Cedar Plank Salmon @ Honor Society Handcrafted Eatery

Cedar plank salmon is garnished with cucumbers, pickled red onions, arugula, dill yogurt spread, and lemon vinaigrette, and served on a housemade roll.

1900 16th St. Unit C, Denver, CO 80202

12) Tri Italian @ Mondo Market

Stacked high with three deli meats including Capicolla and topped with spicy giardiniera, this well-balanced sandwich will make you coming back for more.

3350 Brighton Blvd Ste 110, Denver, CO 80216

This article was originally published on Eater.

Serving Hacks Part 2: Serving with Personality

Serving Hacks Part 2: Serving with Personality

by | Nov 11, 2015 | Career

Every server has their own tricks of their trade, and as one myself, I’ve always believed that your personality is a quintessential part of your success with customers. So, for part two of the series, I’ll run through some ways I try to add personality while serving, plus share a few of the tricks I use to sway guests to my favor.

Honesty is the Best Policy

I believe honesty is always best. But sometimes serving requires a little creativity when it comes to truth-telling. One of the hardest parts of being a server is being asked a question you either don’t know the answer to or one you do, but it may cost you valuable points with the table.

Some people flat out lie, which if you’re an expert BS-er might work, but I don’t recommend it.

When the tough questions are asked, some people flat out lie, which if you’re an expert BS-er might work, but I don’t recommend it. Instead, I suggest evasion.

For example, let’s say that you’re drawing a blank when a table asks about the ingredients in a certain dish. Instead of making up a lie, which can be dangerous, or admitting that you don’t know, which can look amateur, go with something like, “We actually just changed that on the menu, so let me check with the kitchen.” This way, you’re providing the correct answer without sacrificing your morals or your tip.

Pro-tip: Keep your cool no matter what. It’s all about retaining confidence while finding the best way to avoid showing incompetence.

Greeting Your Table

Taking control of your table right off the bat is a great way to connect with your customers and be more efficient. So, when I greet a table, the first thing I say is “Hey y’all, is this your first time joining us at [insert restaurant name here]?”

If the answer is YES, I follow up with: “if you’d like me to run over the menu I’d be more than happy to give you some suggestions or guide you on how to best access the menu.” In doing so, I’m being helpful without seeming too pushy and offering the table the option of being autonomous.

If they do want help with the menu, I start by offering a few options from each section (appetizers, entrees, desserts, drinks) that I personally enjoy and know well enough to elaborate on. By making the first move and providing suggestions you’re comfortable with, you’ll come off as knowledgeable and be providing great customer service. This is a great way to set yourself up for success.

I’m being helpful without seeming too pushy and offering the table the option of being autonomous.

If the answer is no, and they’ve been to the restaurant before, I take a more passive approach and mention, “Well, if you need any suggestions or have questions, I’m here for you.” It may seem simple but using the right verbiage here is key. You want to them to feel like they’re being taken care of without coming off as intrusive.

It seems simple, but just by peaking their interest in you, you’re building a relationship beyond guest and server. This is a prime example of using your personality to your advantage.

Relatability is Good Service

For me, good service is about the experience for the guest. By bringing a strong, vibrant personality to every table, not only are you going to enjoy your job much more but the customer will also be more likely to relax. If everyone is happy and kept entertained, it makes for easier service and makes mistakes (if they happen) more forgivable.

If everyone is happy and kept entertained, it makes for easier service.

First, I like to gauge the table. If they seem pretty carefree and I feel relatively comfortable around them, I know it’s okay to be relaxed in my service, meaning I let a bit more of my personality come through. On the flip side, if the table seems stiff or uptight, I’m much more formal in my service. This will definitely take some practice to develop, but using how you feel around a table is a good place to start.

For those more relaxed tables, a joke I sometimes like to play on someone who spilled their drink is bringing their new one in a kid’s cup. It’s simple but it’s a hit and the table will love you for it.

Dealing With Difficult Customers

Be sure to give these guests extra attention and go out of your way to show that you are giving them that extra effort. Be obvious about it because, usually, they just want to be treated better than anyone else.

Make sure to highlight what special actions you’re doing for them. For instance, “Miss, I went ahead and put the sauce on the side in case you didn’t want this dish to be too spicy.”

Taking special care of difficult guests, or the person who is paying or in charge will ensure your success, their trust in you and most likely will lead to a higher tip average.

When a customer is overly rude or extremely needy, kill them with kindness.

When a customer is overly rude or extremely needy, kill them with kindness. Be OVERLY apologetic and kind. For instance, if a customer were to say, “Um, excuse me, I asked for a LIME, not a LEMON in my vodka soda!” My response would be, “Oh my god, miss, I am SOOO sorry. That is ENTIRELY my fault, I’m so sorry, I’ll get that for you right away.”

You still want to seem genuine but take an overzealous approach. It’ll either cater to their ego or make them feel a bit ridiculous for fussing about something so minute. Either way, you’ll come out on top!

Dropping Checks

Dropping the check is a scary, crucial part of service. First and foremost, you must be careful not to make your guests feel rushed, but also make sure you’re not dragging your feet.

Check for cues, like napkins on the table or pushed away plates. Another sign that the table is ready for the check is if one, or all, of the guests at the table are looking around the restaurant. They’re probably waiting for you!

Also when dropping the check, I like to say a little something nice.

Also when dropping the check, I like to say a little something nice. Depending on the table, I add “Thanks for not sucking,” or “If all my tables were like you then I’d have a very easy job.” For a more formal approach, I go with “You were a delight, I truly enjoyed having you.”

There is a great range of things to say to your guests at this point, but remember, it’s crucial to first read your table as to appropriate the right choice of words.

It must be noted that these are my personal tricks and are catered to my personality. It is important to find what works for you and how to best pair your personality with your tables’. I hope these tricks and lessons help you be the best server you can be!

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