Issue link: http://digital.copcomm.com/i/188061
Rivals: Embracing Mixology Steve Ho is General Manager at Rivals Bar, on Kuhio Avenue in Honolulu. "It's more than an upscale sports bar. We worked on Rivals with Young's from the womb to the tomb, not just the cocktail list," he says. "He's not exaggerating," says Joey Gottesman. "We collaborated with Steve and the owner, Michael Kawaoze, on everything after the bar was gutted: from what went on the bare floors to the electric, height of the ceiling, the backbar, numbers of tables and stools, plumbing [yes, really], P&L statements, POS and training manuals. The bar is completely ergonomic to marry space and speed. Here we were looking for the minimum amount of movement for the maximum optimization of service." Derek Yeung interjects, "Joey does it all, but he's mainly cocktail-driven. He took the menu apart and reconstructed a cocktail list that makes the bar more profitable and the customer satisfied. Then I come in and work with the reps through staff training and spirits seminars to educate them and the licensees on how and why to sell craft brands." "Young's helped us figure out how to buy at our par," Steve Ho adds. "We don't purchase bottles indiscriminately. We don't tie up our cash in liquid just left sitting there." "Building the bar to specific staff ergonomics and customer appeal is a science. And creating the perfect cocktail menu is not far off that either," says Joey. "Steve won't be pigeon-holed into a sports bar image. With only three beers on tap, he caters to tourists who knows their scotch, and will gladly invest $128 in a glass of Macallan 25 Year Old, as well as the visitor who wants a classic cocktail. But how you make the cocktail is the difference between profit and loss," he emphasizes. Rivals' Basil and Strawberry Whiskey Smash, based on Jack Daniel's, is made with Steve Ho's homegrown basil and fresh strawberries, and sells for $9. Steve Ho, General Manager at Rivals Sports Bar, says Young's Market Company transformed him from a bartender into a mixologist. "We're up 100% since we started working with Joey," says Steve as he brings out the home-grown basil he took from his garden earlier that morning. "He and Young's turned me from a bartender into a mixologist. My backbar exhibit displays my top selling brands perfectly, and it's also my décor and a central talking point for customers—the layout is perfect. And cocktails, like our Basil and Strawberry Whiskey Smash, jump off the cocktail menu—fresh, easy to drink, not filling. The customers love it. The Young's Craft Specialist Program turned our business around, completely." bills: Perfect Dining and Cocktail Moments bills (lowercase b and without apostrophe, thank you) is the newest international farm-to-table restaurant from Sydney-based Chef Bill Granger. This latest Waikiki Beach Walk location puts Granger & Co. in America now, adding to this already successful restaurant group, which spans Europe, Asia and Australia. Jason Rod General and Bar Manager at bills, walks THE TASTING PANEL through the almost-open restaurant's development. "Joey and Derek are invaluable to us. We're 95% Young's here. Joey worked up our back of bar set-up, inventory program and cost analysis, and saved me, I must tell you, a lot of homework. "We're a healthy cuisine restaurant, supporting local growers. Downstairs we'll have a club-style service with upstairs being a bit more official, with a full cocktail bar. Think classic cocktail menu with a twist, Amaretto Sours, infusions, the perfect glass. Products that Left to right: Derek Yeung, Jason Rod of bills and you'll associate with us will include Bacardi, St-Germain, Domaine Joey Gottesman. de Canton and Buffalo Trace. Customers visiting from New York and other cities will come here for perfect dining and cocktail moments." Most interestingly, Jason points out the Waikiki restaurant is the first in the group to hone ordering sheets, scrutinize bar inventory in this way and regulate with each glass in mind, working specifically on a profit-margin based on data. "A financial controller could look at our craft spirits and mixology plan and fully understand our profit goals," he says. "That's how organized it is. And that is what Young's Market Company and Joey Gottesman have done for us with their Craft Specialist Program. Derek Yeung will round out our spirits portfolio focusing on rum and scotch in particular, and train-up the staff. These guys operate at the level I need: How a cocktail is made transforms your bar business." october 2013 / the tasting panel / 125 TP1013_104-152.indd 125 9/23/13 10:35 PM