Len Panaggio, Beverage Consultant

By Len Panaggio

As we close out a difficult year, our thoughts and actions turn to preparing for the next. One of the most important tasks to accomplish is ending inventories. I know it is arduous at best, but it is also necessary to calculate the cost of goods for the year. And, as you have all experienced, pricing has risen across the board.

There are many reasons for this, including tariffs, supply-chain issues, cost of inputs for suppliers, droughts, waste, etc. The bottom line: Your bottom line will be taking a hit. More than ever, management needs to be watching everything purchased with a careful eye. It’s not a pretty picture, but one that we need to frame up as we move into 2026.

At the beginning of this month, your beverage salespeople will be pushing hard for you to buy—and buy deep—to take advantage of some great opportunities, but do so with caution. “Dry January” follows right after all of the joy of December and much of what you might purchase on sale could be sitting on the shelf for the month! This is when you give your bartenders the freedom to create ingenious mocktails—priced seasonably but reasonably, please!

Managing staff schedules during the month of December is difficult, as your staff will be caught up in their personal festivities, especially those with children. Employees will be asking for time off, and some requests may be during critical times. You need to be sensitive to their personal lives while at the same time caring for your business and customers. It’s not as easy as it seems. And, as always, how does a potential snowstorm affect your business and your daily scheduling? Remember, it is easier to call them out than to call them in!

December also ushers in the season of celebrations, with the holidays in full swing. The big ones are Hanukkah, Festivus, Christmas, Kwanzaa and, of course, New Year’s Eve! If you’re not ready with special menus, high-margin seasonal specialty cocktails, winter beers and even extended hours—especially during Christmas week, which traditionally is very busy—you will be left behind. Students are home from school, many businesses close in celebration, younger kids are on school break and families are out and about shopping, dining and enjoying this exciting time of year.

The labor issue, while still aggravating, is alleviated somewhat by the slowness of the month prior to the big holiday week. The opportunity for strong sales is real and you all should take advantage of that week. Make sure you’re staffed appropriately on the floor, back-of-house and behind the bar. Christmas Day is on a Thursday and New Year’s Eve is on a Wednesday—which equates to two very strong three-day weekends!

On the bright side, winter officially starts on Dec. 21, so the days, while it may not seem so, are getting longer! Remind your staff that January is a good time for everyone to take a well-deserved vacation and regenerate. Remember, spring will be here before we know it.

Oh, how’s the Oktoberfest beer doing? Hopefully, it’s out of the coolers and off the menus.

Wishing all of you a very merry, joyous, happy and profitable holiday season! See you in the new year!

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.