Len Panaggio, Beverage Consultant
By Len Panaggio
October is here. The early days of the month bring us summer’s last breath, but when Columbus Day Weekend comes around, we are ushered quickly into fall, and in this business, the notorious O-N-D.
O-N-D (October, November, December) is the last quarter of the year, when the industry pushes deals to make their numbers. This year may be among the most significant, given the slumping sales that the alcohol beverage industry continues to experience.
I don’t want to be a downer, but the only real bright spot seems to be non-alcoholic beer and RTDs. If you aren’t offering those, start now. Even bourbon is really suffering. Inventories are so bloated that many of the distilleries won’t be producing any product at all. Gin seems to be experiencing a renaissance, albeit minor.
I have talked to many owners and operators about the slump in sales and as I have mentioned in a previous article, the Ozempic effect is really taking hold, even with alcohol, as it seems to curb the desire to imbibe.
So, what are we to do about sales slipping? You can’t wait and hope it will turn; you need to be proactive. Marketing is more important than ever. Social media seems to be where everyone goes today, so make sure you update information about your place, especially hours of operations, days closed, etc. are so important. Create interesting, seasonal beverages – both cocktails and mocktails – and promote them.
Themed dinners, in my opinion, are important throughout the winter months, as they give guests a reason to go out. They also give you an opportunity to keep your name out there. Now is also the time to really focus on your offerings for private parties and holiday events. Reach out to local businesses to get them in the door; these events can really help financially and give you a bit of a buffer heading into the quiet days of January and early February.
As business for the coastal and resort communities winds down, metropolitan areas will experience a bump with the colleges back in full swing and folks getting back into their regular routines. For those of you winding down, I always recommend preparing your facility now for next spring. It may seem too far away, but getting contractors tends to be easier this time of year.
It’s a great time to assess your outdoor bar: how beat up did it get, how is the equipment holding up? Many places seem to overlook ice machines and frankly how dirty they get. I recommend turning them off, emptying the bin, and sanitizing them. Some health inspectors will want to see the condition of the machine; after all, ice is a food product, and they will write you up if there are issues. This also applies to indoor machines, as they also accumulate mold and unwanted debris.
Your refrigeration units that get turned off for winter give you an opportunity to clean the compressors, fans and check the level of refrigerant. Don’t forget your soda system; it needs cleaning too, as the holster is a breeding ground for mold and the nozzles attract all kinds of unsavory things. Check the hoses. Do they need to be cleaned and/or replaced? Is it time to calibrate the mix?
By law, you are required to clean the draught lines for both beer and wine systems, but there are no requirements to clean the drain systems. Please do! Yeast builds up in beer lines, fruit flies in wine lines, you get the picture.
Cleanliness is next to Godliness and your guests will notice.
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.
