Len Panaggio, Beverage Consultant

By Len Panaggio

May, the month that sets the table for summer business, is now behind us, and we have a lot to get ready for. 

Rhode Island is sitting pretty with everything going on in June. There will be seven World Cup matches at Gillette Stadium (also known as Boston Stadium) starting on June 13. This will be a big boon for our state, especially Providence. 

The capital city will be very busy with hotel rooms, restaurant dining, catering, and attractions, and much of that will spill over to the rest of the state, particularly the coastal communities. There are a few pieces of legislation under consideration at the state house regarding extended restaurant hours, open containers, etc., so be sure to check with your municipality to stay informed.

Amid the FIFA madness, we have Juneteenth on June 19, Pride on June 20, and Father’s Day on June 21. Father’s Day also happens to fall on the summer solstice, the longest daylight of the year.

June is also graduation season for many students, from preschool up to graduate school. Just like college graduation season in May, be sure to let your staff know that checking IDs is imperative. June is also a big wedding month, not only for caterers but restaurants, again necessitating strict ID checks. Marketing opportunities abound and should be active. Many more events are on the horizon in addition to these, and your scheduler needs to be aware of them in your locale.

I have recently returned from Sonoma and Napa where I had the opportunity to talk to several winemakers and staff. While the wine industry hasn’t bottomed out yet, wine probably won’t rebound until 2027 or 2028. In the meantime, the sense I got was that the wineries are taking advantage of the slowdown, specifically pulling up vineyards and replanting them. They all felt that it isn’t as bad for the broader industry, despite smaller boutique or family-owned wineries closing or selling. Make no mistake, there is a glut of wine coupled with reduced consumption and it’s not a pretty picture, but I felt optimism for the most part. 

Craft breweries are struggling; many are closing. The smart ones are pivoting to zero proof beers which is a segment that is booming. The spirit-based RTD and hard seltzers movement has had a negative impact on beer sales as Gen Z and millennials are navigating viable options. The spirits segment is also hurting, but they have many more options to play with and continue to figure out what the younger drinkers will embrace. 

It also seems that the trend of downsizing drinks is catching on. Instead of pouring 6- or 9-ounce wine-by-the-glass selections, they are moving to 4 ounces. Instead of a 6- or 8-ounce martini, operators are going to 3 to 4-ounces. Innovation is key to what the younger consumers are seeking.  It’s worth reflecting on where you are with all these changes. Many are just going to wait it out, but you need to truly rethink your program.

Staffing continues to be a problem and with the rising cost of labor being a serious issue, what to do? Many are reducing hours, eliminating lunch service and in some cases closing for a day or two. If you can generate the same profit in five or six days of business, why not? 

Despite all the obstacles, sales can cure many ills in your P&L. Marketing is probably more important than ever and I see many restaurants aggressively ramping up their social media presence. The object is to get guests in the door; they aren’t browsing, they are ready to buy. Make sure you have all the options to keep those that are loyal to you while at the same time trying to capture more market share. A clean, uplifting environment with a competent staff always helps but the drink and food menus must be avant garde.

Good luck, make hay while the sun shines; June is bustin’ out all over!

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.