Len Panaggio, Beverage Consultant
By Len Panaggio
The dog days of summer are here, and with the heat and sunshine come crowds and complications for Rhode Island’s coastal communities.
As we move through August, scheduling will rapidly become a problem as the departure of summer workers begins in earnest. It is imperative to pay close attention to scheduling as to not burn out the staff who remain, whether they are staying on until October or are year-round veterans.
Rhode Island is the only state that celebrates Victory Day. Because of this, the holiday is often overlooked; however, state and municipal offices are closed for the day, creating an influx of additional business. This holiday is always celebrated on the second Monday of August, making Aug. 11 a state holiday and a three-day weekend.
Just a few weeks later, Labor Day arrives on Sept. 1, which shortens the summer calendar considerably, but it will fall on Sept. 7 next year, adding a week of summer. These dates are important for those in charge of scheduling staff.
This month also marks the second busiest month for hurricanes in the Northeast, and as I always mention, make sure you have an emergency plan in place in case one is headed our way. Obviously, protecting your building is of the utmost importance, followed by protecting your entire inventory. Create a checklist: Ensure that your insurance coverage is up to date and contact phone numbers are listed, have staff contact information for closures, find numbers for cleanup crews and repair companies, etc.
As an aside, it seems that power outages are becoming more frequent regardless of the weather. Be prepared and make sure your POS system has a battery backup so that you can clear out open checks.
As the days grow shorter and the nights get cooler, changes also happen with product choices. My favorite topic: Oktoberfest beers. They arrive this month, and if you haven’t prepared for their arrival, what are you waiting for? Deplete your summer beer(s) and bring the Oktoberfest in. I know many guests will think you’re jumping the gun, but realistically, if you do this right, the transition to fall will be stress-free! In addition to preparing for the season and anticipating your guests’ requests, start thinking about hard ciders, red wines and brown spirits. While we all love summer, fall is equally as anticipated around here and you want to make sure you have the seasonal offerings that your guests will start craving.
The bounty of local farms is abundant, and it’s a good reminder to your bar team to start thinking about craft cocktails to celebrate it—be it herbs or fruits. Supporting our local farmers is very important and showcasing what your team can do is a big plus for your guests and the farmers. Think more than just pumpkins!
As you can see, there is a lot to think about and plan for this month. Your staff, tired from a busy summer, will appreciate your planning, as will your guests as they see fall beverages appearing on menus. Remember, these days, it seems it’s never too early for pumpkin spice.
Communicating these changes is critically important as well, especially changes in hours of operation and, in some cases, closing for a day or two, as labor continues to be a nagging problem.
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.
