Len Panaggio, Beverage Consultant

By Len Panaggio

After a rather severe winter with extreme cold and more snow than we’ve seen in a while, relief is on the way. The first day of spring is March 20, ushering in longer and brighter days to wake our guests up from their hibernation. It also means the summer months and their holidays, fun activities, and a hopefully easier pace of life are on the horizon. Those suffering from cabin fever (maybe all of us this year?) will be getting out and tourism in all its forms will come to life.

Many of our properties will begin opening up from their winter hiatus in the coming weeks, which brings me to my annual suggestion of preparing your equipment for increased use. Those of you with outdoor bars and patios need to assess not only the equipment, but also the condition of the bar top, the stools, tables and chairs. Don’t forget the flooring of the outside areas: Some of you have bricks, slate tile, wood, etc. And all need to be readied for extreme seasonal use.

Compared to other months that help hospitality, March is lacking in holidays. Still, there is St. Patrick’s Day. This is a shot in the arm and will surely test your equipment and your staff. There are two big parades: One in Newport on March 14 and the other in Providence on March 21, along with several smaller ones throughout the state, so be prepared.

As I talked to many bartenders around the state, Dry January had its impact, and overall alcohol consumption continues to decline. Conversely, sales of THC beverages are rising as Gen Z prefers this means of drinking. The argument is that it is healthier and there are no lingering effects, a.k.a., hangovers. The Rhode Island Hospitality Association has provided seminars to understand what and how the state is going to regulate and tax this beverage as well as overall training on the product. 

It’s a new era for the beverage industry and I know many will not be supportive. But I urge all to rethink this position; you certainly don’t want to be the only one in the area not embracing this product. Face it: It’s for real and stocking zero-proof beer, wine and liquor, and creating an attractive mocktail list is key to trying to keep sales afloat. Adapting to changing consumer tastes is not the only big issue to address now. 

I am aware that the labor situation is still a problem, and although winter does provide a break, summer is coming and the needs for increasing staff are real. Finding potential help among the available talent pool is going to continue to challenge tourism destinations like those in our state. How will you recruit and retain? 

Also, think about your marketing plan. Do you have a strategy to market your property? Using social media is critical and it needs to be consistent. I often look on Facebook or Instagram for hours of operation, or events like beer or wine dinners, and I am amazed at how sloppy some properties are maintaining their sites. One still had their Thanksgiving menu and hours posted … a bit early I would say! Why have a website or any online presence if you aren’t managing it?

Lastly, I urge all of you to pay close attention to what our state legislature is proposing. Discussions on lowering the tip credit have been introduced once again. Minimum wage increase proposals are on the table! Credit card surcharge fees may be eliminated. One good piece of news is not allowing credit card fees on sales tax and gratuities since the restaurant does not benefit from either – nice to see some common sense on the Hill. I see many places charging a Kitchen Appreciation Fee, maybe it’s time for a Bartender Appreciation Fee? 

Rejoice, summer is coming!

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.