Len Panaggio, Beverage Consultant

By Len Panaggio

As with most months, September brings with it many challenges and changes. However, it is the bittersweet transition from summer to fall that especially marks this month as challenging. First and foremost is the fact that Labor Day falls on Sept. 1 this year, shortening the summer vacation season. Next year, we will get back some time, as the holiday will land on the 7th.

Despite the preponderance of pumpkin everything, autumn doesn’t officially begin until the 22nd, meaning summer weather should still factor into your operations. Don’t be shortsighted as the calendar progresses forward; if the sun is shining, customers will still want to enjoy outside dining and you should plan and staff up accordingly. Remember, shorter days are here and appropriate outside lighting is a must for alfresco dining.

September is the most active month for hurricanes, and as I suggested in my last column, make sure you have an emergency plan in place to deal with any potential disruptions to business. Being prepared means less scrambling, panicking and loss of business. So far, it has been a fairly quiet season in the Atlantic basin, but we all know that could change at any moment and you’ll need to batten down the hatches.

The next big change is the exodus of summer staffing as the need decreases and many go back to school. Fewer personnel places pressure on your existing staff, who is likely tired and still recovering from a busy summer season. To avoid burnout, creative scheduling helps, along with changing your hours of operation and potential closures on slow days.

September also marks the time in our state when the local harvest explodes from farms to vineyards. With all of the wonderful vineyards and wineries in the Ocean State, it makes a lot of sense to schedule a staff trip to watch the process of harvesting and crushing grapes. It really puts a lot about wine in perspective and offers an excellent educational opportunity. Our wineries produce some great wines, and seeing the process firsthand, and tasting the result, is a wonderful treat.

I would also encourage a visit to one of our many local breweries or cideries to see how the beer and cider-making process happens, as well as local distilleries to better understand how spirits are made. So many of these operations use local ingredients, and I would encourage asking about locally grown, organic or sustainable ingredients so that the information can be passed along to your guests. Customers like to know where the foods and beverages they are enjoying are grown, and certainly if sustainable practices are being employed.

In harvest season, we are all aware of the tremendous marketing of farm-to-table by our restaurants and caterers. With this comes the opportunity to create a farm-to-bar program that incorporates some of our local fruits and vegetables. This ties in beautifully to a seasonal culinary program and gives your bar staff the opportunity to flex its creative wings to create some seasonal specialty drinks that feature the local bounty.

From weather to staffing and seasonal cuisine, there is a lot stirring this month—and with all of the changes and challenges comes opportunity! Let’s enjoy these last few weeks of sunshine and summer while maximizing revenue going into the fall. And, of course, it’s also time to roll out the Oktoberfest beer! Be prepared and have a great month.

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.