The Tasting Panel magazine

March 2018

Issue link: http://digital.copcomm.com/i/948966

Contents of this Issue

Navigation

Page 74 of 112

74  /  the tasting panel  /  march 2018 Elevating the BAR with BarSmarts While Pernod Ricard USA has invested considerable resources toward establishing its educational initiative, it actually takes a backseat when it comes to the hands-on instruc- tion. The company partnered with the bar education organization Beverage Alcohol Resource (BAR) to create the BarSmarts curriculum, and BAR partners Dale DeGroff, Doug Frost, Steven Olson, F. Paul Pacult, Andy Seymour, and David Wondrich—all industry-renowned spirits experts— collaborate with Pernod Ricard USA's staff to regularly update the course programming. As Olson says, "Pernod Ricard understood the need of educat- ing bartenders . . . and then they hired the right people." According to Olson, the flagship BarSmarts course covers "basic information that needs to be known by all bartenders," including spirits basics and production methods, professional tasting methods, classic cocktail recipes from the 1800s to the present, and service management techniques. Ideally, participants in the online class are either spirits enthusiasts or bartenders with at least some previous training. "It gives them a benchmark of knowledge while simultaneously showing employers that graduates have the skills necessary to be good bartenders," he adds. The curriculum for BarSmarts Advanced, meanwhile, changes often to reflect current trends and also includes Bar Education On-Location: Olive Garden In an effort similar to Pernod Ricard USA's BarStarts program, which works mostly with chain partners, the company continues to bring hands-on educational opportunities to underserved segments of the hospitality industry. Most recently, Pernod Ricard USA fulfilled this goal by conducting an analysis of Olive Garden's bar program. Pernod Ricard USA's National Mixologist Kevin Denton began by creating a survey and taking bartender testimony to find commonalities with the highest and lowest performing restaurants. He then conducted an immersive training with the two bartenders who had the highest alcoholic beverage sales in each of the chain's ten regions. "We took the key learnings from Pernod Ricard's feedback and applied it to all 840 Olive Garden restaurants," says Robyn Albert, Director of Beverage Strategy for Olive Garden. "Since then, we've seen improvements in beverage execution, consis- tency, and efficiency across the company. We knew the experience we provided would broaden their skillsets, but we didn't realize how much they would teach each other." To express its appreciation for the education initiative, Olive Garden recognized Pernod Ricard USA as its "Partner of the Year" in 2017. COVER STORY Don Lee, Educator and Designer for Cocktail Kingdom and Beverage Director Emeritus at PDT in New York, leads "The Science & Technique of Making Scotch Cocktails" seminar and practical class at one of last year's Bartender Advocacy Conventions. PHOTO COURTESY OF PERNOD RICARD USA. PHOTO: JASON KINDIG Gary Feeney, Brand Ambassador for Jameson Irish Whiskey, leads a segment of the January brand training in Dallas, TX.

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - March 2018