the The Alliance of Beverage Licensees Publican Summer 2016 Retaining Staff p8

Featuring Greenrock Store p20 40026059 # • What's New for ? p22 • Driving Sales with Technology p14 AGREEMENT AGREEMENT • Managing WorkSafeBC Claims p28

Featured LRS Dean Gaudry Greenrock Liquor Store

Quarterly Publication for the Alliance of Beverage Licensees

2nd floor 948 Howe Street, Vancouver, BC V6Z 1N9 T 604-688-5560 F 604-688-8560 Toll free 1-800-663-4883 [email protected] www.ablebc.ca @ABLEBC

2015-2016 Board of Directors & ABLE BC Staff President Poma Dhaliwal Vice President Al Deacon Treasurer & Director Steve Smith 20 Directors Brady Beruschi, Michael Brown, Patrick Greenfield, Trevor Kaatz, Al McCreary, Danny Rickaby Executive Director Jeff Guignard Membership & Communications Danielle Leroux

The Publican Editorial Committee: Dave Lindsay, Chris Mahony, Brian Riedlinger, Marilyn Sanders 8 14 22 28 Designed, Produced & Published by: EMC Publications the 19073 63 Avenue, Surrey BC V3S 8G7 Ph: 604-574-4577 1-800-667-0955 Fax: 604-574-2196 [email protected] www.emcmarketing.com Summer 2016 Publisher Joyce Hayne Publican Designer Krysta Furioso Copy Editor Debbie Minke ABLE BC Editor Jeff Guignard Features Departments Copyright EMC Publications 8 Retaining Staff: Tips for Keeping 4 President’s Message PUBLICATIONS MAIL AGREEMENT NO. 40026059 RETURN UNDELIVERABLE CANADIAN ADDRESSES Your Best Players on the Team 5 Executive Director’s Report TO CIRCULATION DEPT EMC PUBLICATIONS 6 Notes 19073 63 AVENUE 12 Engaging Future Managers SURREY BC V3S 8G7 7 LRS & Hospitality Sales email: [email protected] 14 Driving Top-Line Sales with Technology 7 Product Showcase 18 Effective Signage: Informative, 13 LDB Report Eye-catching and Attractive is Key 17 Report 20 Profile - Greenrock Liquor Store 26 Names in the News 22 What’s New for Pubs? 27 ABLE BC Benefits Innovations to Help You Prosper 33 BCHF Update

The statements, opinions & points of view expressed in 28 Managing WorkSafeBC Claims: 34 What's New? published articles are not necessarily those of ABLE BC. Best Strategies for Employers Advertisers are not necessarily endorsed by ABLE BC. 36 Upcoming Events 38 Spotlight on Bitters and Amari President's Message by Poma Dhaliwal

It is perhaps the most tumultuous liquor policy ABLE BC continues to consult with the LCLB on • Off-site premise storage - Through environment in recent memory. As the voice developing effective policy framework to support arrangements with ABLE BC, ContainerWorld of BC's private liquor industry, the Alliance of policy changes. While there is still much work to has developed a special retail offsite premise Beverage Licensees (ABLE BC) remains committed do, we are pleased to see government taking storage warehouse exclusively for private liquor to what matters most: advocating for your positive steps to reduce red tape and modernize stores in BC. Take advantage of LTOs and volume interests and protecting your investments. liquor laws in BC. For more information on recent purchases without the worry of having to overtax policy changes, visit www.ablebc.ca or contact us your valuable retail backroom space. Government has now implemented over half at 604-688-5560. of the 73 recommendations from the provincial • Flexible pricing for land-based wineries - As Liquor Policy Review. Recent policy changes of February 1st, BC’s land-based wineries can set include: their own prices to hospitality customers for wine New Opportunities for Licensees not listed for sale in BC Liquor Stores. ABLE BC • Hotel room liquor service - Liquor can now be As the President of ABLE BC and an owner and will continue working directly with BC wineries delivered to hotel guests by room service 24 hours operator of an LP and LRS, I know firsthand the to secure better pricing for our members. a day, as long as food is available. business implications of these liquor policy It is a time of transformative change in our • Minimum retail pricing in liquor stores - On changes. That’s why ABLE BC continues fighting industry. It’s no secret that we are all stronger May 1st a policy came into effect imposing new to protect your investments, and we are working when we work together, and that our membership minimum liquor retail prices in LRSs, wine stores, to create a better business environment that base of nearly 1,000 licensees is a significant manufacturer on-site stores, RASs, and BC Liquor increases opportunities for operators. strength when advocating for your interests with Stores. I encourage you to take advantage of several government and businesses. For more information • BC wine on grocery store shelves - Grocery new opportunities we are pleased to offer liquor about ABLE BC, our member benefits, and what we stores have the chance to bid on six opportunities retailers, and owners, and agents: are doing to protect your investments, please visit to apply for a license to sell 100% BC wine, , • buyABLE.ca - Our new online purchasing www.ABLEBC.ca and consider joining the Alliance and off grocery store shelves. Government portal is designed to save buyers and agents time, if you’re not already a member. says the “end goal” is to allow for up to 18 licenses. money, and effort. Agents post offers exclusive to If there is anything else we can do to help, or if you The first round of auctions took place in late the private channel; buyers browse products and have any questions about liquor policy changes, April. The Alliance continues to work with BC’s buy with the click of a button. Our goal is at least I hope you won’t hesitate to get in touch. You municipalities on implementing a 1 km distance 30% profit at suggested retail prices. can contact us any time at [email protected] or requirement between all retailers of beverage 604-688-5560. alcohol in your communities.

4 The Publican Executive Director's Report by Jeff Guignard

It has now been over a year since the government in the changing marketplace and to continue I would also like to offer my sincere appreciation to introduced some of the most significant generating valuable returns for the Province…. all members attending Summit 2016 in Kelowna, policy changes to BC’s liquor landscape in a The LDB’s retail businesses will continue to evolve which is being hosted in partnership with BC’s generation. Many of these policies - wholesale to serve customers better, from enhancing in Hotel Association (BCHA). It’s great to see so many pricing for retailers, wine on grocery shelves, store-technology to adding refrigeration in more hoteliers, publicans, and private liquor retailers happy hours, liquor sales at farmer’s markets, stores and tailoring store hours and product gathered for two days of stakeholder discussions, and the elimination of restaurant lounges - mixes to customer demand.” educational seminars, and networking. have dramatically impacted your businesses. • New Warehouse - “The goal is to have a new Building on this success, I am pleased to announce Throughout this process, the team at ABLE BC has warehousing solution for 2019.” that this fall ABLE BC will be hosting BC’s first ever worked tirelessly behind the scenes to advocate If there is a general undercurrent to the LDB BC Liquor Conference, taking place in Vancouver for your interests, and to keep you informed in October 2016. The BC Liquor Conference will be about pertinent changes. Service Plan that members need to be aware of, it is that BC Liquor Stores are modernizing to an excellent opportunity for our industry to come Over the next year, the government will continue better compete aggressively against the private together to participate in a one-day conference to implement the remaining policy changes liquor industry. to discuss industry challenges and opportunities, outlined in Parliamentary Secretary John Yap’s network, and learn about new trends in products Liquor Policy Review. In the coming months, we available in BC. Stay tuned to our website and our expect further details on changes to the penalties 2016 ABLE BC Events Industry Update e-newsletter for more details. schedule, sampling rules, growlers, and allowing In addition to our many member benefits As always, if you have any questions, comments, patrons at hotels to carry drinks throughout outlined on page 27, ABLE BC also hosts numerous or concerns you’d like to discuss, please don’t designated areas. member meetings and education seminars hesitate to get in touch with me directly at While we will continue to promote the interests throughout the year. [email protected]. of our members and advocate for BC’s private liquor industry, it is interesting to note how these changes impact the LDB’s projections and profitability. Earlier this year, the BC Government released its Budget 2016 and the Liquor Distribution Branch (LDB) released its 2016/17 - 2018/19 Service Plan. A close reading of these two documents reveals several details about the LDB’s expectations and plans for the next few years, including: • Increased LDB Profit - The LDB’s net income is projected to be $970.1 million in 2015/16, $983 million in 2016/17, and will increase to $1.0 billion by 2018/19. The increase reflects average annual growth of 1.6% in net sales revenue over the fiscal plan period. These targets are higher than those included in last year’s Service Plan, and are a direct result of several recent policy changes. • Increased Capital Spending - The budget says that “$156 million will be invested by the LDB for costs related to updates and improvements to retail stores, technology-related projects and ongoing operating equipment replacements.” However, a closer look at the numbers reveals that the LDB’s capital budget between this year and 2018/19 will total $190 million. We expect much of these funds will be spent on refrigeration, store improvements, and technological upgrades aimed at better competing against private liquor stores and grocery wine stores. • Continued Modernization - Over the next three years, the LDB is committed “to evolving and modernizing in order to be responsive

The Publican 5 Beer Notes by Jason Foster

Tis the Season for Saison You might be forgiven for giving a quizzical look when a customer asks if you carry any saison. Is it a variety of wine? An aperitif? Actually it is a style of beer, and it may be growing in popularity faster than any other type of beer. The reason you can be forgiven for not knowing this is that a few years ago it could only be found in the dustier corners of the beer world. Only the geekiest of geeks had a sense of what it was, but this breakthrough beer has gone mainstream recently. Its new-found popularity is likely found in its light, spicy funkiness combined with refreshing bubbles. Saison, French for season, is part of the family of beer called farmhouse ales. Farmhouse ales trace their origins to the farms of 1800s Wallonia, the French-speaking part of Belgium. The story goes that farmers supplied their workers with beer as they toiled in the hot sun. However, it was too hot in the summer to brew beer (the beer would develop unpleasant off-flavours). Their solution was to brew in the cooler months of early spring and then store the beer in cellars until the summer harvest season. The name saison likely comes from the need to wait until “the season” to drink it. Since every farmer made his own beer, the range of flavours in farmhouse ales was extensive. In the late 1800s and early 1900s, however, there was best beer. In the decade since, not only have the What I think makes saison so popular is that is it some convergence of approach and two broad traditional saison brewers gained new fame (and light and refreshing, and it offers a unique flavour styles emerged. The first, bière de garde (“beer customers), but craft breweries around the world profile. Saisons should be blonde or gold in colour. for keeping”), was stronger and generally (but have tried their hand at making a saison. Dozens They should be fairly dry and refreshing, and rather not always) darker. The second style was saison, of versions are now available in BC in the summer. effervescent. A bit of lemon or orange fruitiness which was slightly lighter both in colour and is often found. However, saison also presents a alcohol strength. Saison is actually a notoriously difficult beer to make. It requires a deft hand, balance, and a slightly peppery flavour, a spicy, earthy character As Europe marched toward modernity in the 1900s willingness to break a few rules. The base that gives the beer a unique multi-dimensional and beer globally became more homogenized, beer needs to be quite light and crisp, meaning impression. The spiciness and grainy body should the art of farmhouse homebrewing died out you can’t pile on too much in the way of specialty be held in balance; neither should dominate. The and both farmhouse styles became almost malts or hops. Saison yeast strains are notoriously result is a beer that is quite quaffable without extinct. They were kept alive by a handful of finicky, and often saisons are brewed at 25-30 being boring. It can go down well on a patio, but obscure breweries tucked into the rural corners degrees, much warmer than normal ales, to coax can hold up to a more intentional tasting session. of Belgium. Only the most ardent beer aficionado out that peppery spice. For that reason, not all You can have more than one without blasting your knew of their existence. versions are created equal. It takes time for a palate and it goes well with a number of foods, Then something happened. During the 2000s brewer to learn how to find the saison sweet spot. including salads, chicken, and earthy vegetables. saison experienced a renaissance. The exact As for bière de garde, it has not gained as much Stock up on a selection of saisons this summer origin of its rise is not entirely clear, but it was from its sister’s popularity. While versions are to give your customers a chance to try some definitely helped along when in 2005, Men’s Journal available in the province, bière de garde remains different flavours. magazine named Saison Dupont - widely regarded a niche style, likely due to its mustier and heavier as the classic version of the style - the world’s complexion.

6 The Publican LRS & Hospitality Sales Product Showcase Year ending March 31

Licensee Retail Stores Net of CRF, Discount & Commission and General Merchandise

Net Sales $

$209,701,445 Wine $233,744,113 Spirits $435,237,789 Beer $87,118,230 Refreshment Beverages $965,801,577 Total

Litres (L) NOTEWORTHY RELAX PINK & RIESLING TAIL WHIP New Western Dry Gin Rosé/ Munich Helles Lager 18,983,283 Canada Spain/Germany Canada Wine 8,844,033 Spirits 123,750,756 Vancouver International Spirits Canada’s bestselling German This beer is a celebration of BC Competition (VISC) Award Riesling is now available in BC flavour! It’s a crisp, refreshing Beer 21,205,650 Winner Rated “Best Buy” lager made with barley Refreshment Beverages 172,783,722 - Wine Enthusiast and hops grown in British Total “A lovely bouquet of botanicals Columbia and Revelstoke's on the nose that express RELAX Pink is a fun, fruity own pure mountain water. themselves beautifully on the Spanish Rosé with fresh palate.” - Lauren Mote, Chief aromas of strawberries, After a hard ride, it just doesn't Hospitality Judge, VISC raspberries and cherries. get any better! Net of CRF, Discount & Commission It’s nicely balanced with a A careful, meticulous process refreshing crispness and 19 IBU, 5.2% ABV and General Merchandise contributes to the smoothness soft, round finish. of this refreshing and carefully- 100% BC ingredients. Net Sales $ balanced gin that’s full of citrus, RELAX Riesling is All natural lavender notes, juniper, and a refreshing, crisp, No preservatives light spice, with vanilla bean authentically German Unpasteurized Wine $167,334,511 sweetness. Riesling. Slightly dry with Spirits $106,419,319 an enticing fruity bouquet, Beer $243,680,859 Everything about Noteworthy, it shows intense flavours Refreshment Beverages $14,920,780 from the premium packaging of apples and peaches to the raw ingredients, is about with a hint of citrus. Promo Total $532,355,469 quality and craftsmanship. materials available. Attention to detail and passion for high quality spirits is in RELAX Pink 2014 750ml Litres (L) every bottle. +69237 $10.99 Whsl

Wine 9,503,205 750ml +529859 RELAX Riesling 2014 750ml 650ml +863332 Spirits 3,197,561 $36.85 Whsl +838011 $10.99 Whsl $5.10 Whsl Beer 63,528,496 250.486.7529 1-877-737-0018 250-837-2756 Refreshment Beverages 2,951,932 www.thedubhglasdistillery.com www.dhs-wine.com www.mt-begbie.com Total 79,181,194

Source: BC Liquor Distribution Branch

The Publican 7 RETAINING STAFF TIPS FOR KEEPING YOUR BEST PLAYERS ON THE TEAM by go2HR

8 The Publican Recruiting challenges? The first step is to keep happy staff members are keen to promote their the 30th Street Liquor Store. So far 6 of the 16 the people you have. establishment. employees have completed at least one level of the internationally-recognized course. It’ll be It makes good business sense. Retaining The best way to build engagement is to get great for sales, of course, to have wine experts on experienced staff saves on everything from to know employees as individuals, recognize the floor, but the training will also go a long way recruiting costs to lost productivity. It frees up their needs, and do what you can to fulfill to keep staff interested and engaged. management time and lets you start the busy them - whether through better scheduling for season with all hands on deck. Retention saves work-life balance, a chance to grow in the job, Sometimes development is the only way to help money too: studies show it can cost as much as or recognition for going the extra mile. people stay in a job they love. $2,500 to replace a frontline employee. Engagement is a priority at The Kal Sports In Cumberland on Vancouver Island, the Waverley Keeping the best people in an industry where Bar & Grill in Vernon, where General Manager Hotel is a popular live music spot where a nine- mobility is the norm can be a challenge. Many Tania Robinson keeps retention rates high by member kitchen team serves made-from-scratch bars and pubs do it though, with a core group ensuring employees are involved, recognized, meals to music fans and mountain bikers. and well-compensated. Many of the 40 or so of long-serving staff and seasonal workers who Engagement is not a problem at the Waverley, staff members have been with the company for return year after year. says Head Chef Georgina Evans. “Most people more than five years. What’s their secret? Basically, they provide a great have been at the hotel for at least two years and place to work. From competitive compensation to At The Kal everyone is treated as an individual, we tend to get seasonal employees coming back good communication, training and development with differing personal and family needs. “That’s just when we’re looking for someone.” why we try to be very accommodating with opportunities, reward programs as well as health The only catch, until recently, was career growth. schedules,” Robinson explains. “We also keep staff and safety initiatives, these companies provide “I had a couple of employees who wanted to be engaged by enabling them to attend industry what staff members need to feel valued. chefs, but because I’m not a Red Seal, I couldn’t events like wine and beer festivals. We really treat sponsor them or sign off on their hours,” explained everyone like family here.” Evans. “They loved their jobs, they loved the Engagement Waverley, but if they couldn’t have their hours What employers are aiming for is engagement recorded towards their apprenticeships they - a measure of how happy people are at Training & Development were going to have to look for work elsewhere.” work. Engagement means that employees are Giving employees a chance to grow in the job Thankfully, Evans and her employer came across satisfied with their jobs, feel committed to is another key factor in both engagement and an innovative solution. Evans could apply for their workplace, and identify as part of a team. retention. Robinson, for example, has arranged sign-off authority which would allow her to Engagement is the basis of retention, but it Wine & Spirit Education Trust (WSET) courses sponsor the cooks and sign off on their hours. It can also boost productivity and even sales as for salespeople at The Kal’s sister business, gets even better. “With this program, the cooks

The Publican 9 Clearly, training and development helps retain great staff. Poor training, on the other hand, can be a top reason for finding the door. A recent study found that 40% of new hires who feel their training wasn’t up to par will quit within a year.

Communication If employees are unhappy, it’s clearly better to know about it well before they hand in their notice. This is where communication - frequent, two-way and open - comes into play. Regular communication, from keeping staff informed about workplace changes to providing performance feedback, quashing rumours and soliciting feedback, helps everyone feel like part of the team. It also engenders an air of openness and trust, and ensures that issues get aired before they become big problems. The format can vary, but a mix of formal and informal channels - from 40% of new hires who feel their training wasn’t up suggestion boxes and bulletin boards to social to par will quit within a year. evenings and group emails - that encourage communication between shifts and departments is ideal. were able to get credit for their hours backdated providing for the apprentices.” Green encourages to when they started at the hotel, and I can interested employers to contact go2HR for more Rewards sponsor them right up to the Red Seal level. information on sign-off authority. Compensation matters, but there’s more to And now that I’ve done the paperwork, I’m part For Evans, supporting staff development is a rewarding people than what appears on their way through a Red Seal myself, so I might look priority. “I’m always reading up on new skills pay stub. Besides customer appreciation in the at challenging it,” says Evans. and techniques that I can pass on to the cooks. form of tips, bar staff also value recognition from Dennis Green, go2HR’s Director, Industry I also have a monthly one-on-one meeting their employers and colleagues, even if it’s just Workforce Development, concurred. “Obtaining with each team member to talk about what a verbal acknowledgement of a job well done. the sign-off authority not only allows employers they want to learn. One cook, for example, to help their cooks gain recognition for the does night shifts and wanted to try days so Some hospitality businesses go a step further, profession they’ve chosen, it also validates the he could learn more about prep work, so we with a formalized reward program complete with skills and experience of the supervisor and the made that happen.” criteria and prizes. These are worth looking into quality of mentorship and guidance he or she is

10 The Publican as they usually reap more benefits than they cost (especially if your suppliers are generous with logo items and other prizes). If you do choose to start a reward program, be sure to involve employees from the start and find out what kind of rewards they actually want - say a dinner out, movie tickets, or gift certificates. As a liquor primary business, it’s best not to reward sales. Instead, reward for performance, using clear and specific measures such as positive customer comment cards or nominations from co-workers.

Health & Safety Of course health and safety should be a priority for its own sake, but it also plays a role in retaining staff. Besides the obvious - preventing lost time due to injuries and illness - a proactive health and safety protocol is one more way to show that you value your employees and care about their well-being. Remember too that health and safety is about more than slips and falls. Harassment and disputes with customers can be real issues for frontline staff. Those who feel supported and protected by their employers in such encounters are likely to stay. If they’re not supported, they’ll be looking elsewhere. What keeps employees in their jobs? It’s different for everyone, but overall high retention rates result from the same factors, such as good communication, training as well as health and safety, which feature in any well-managed organization. People, fundamentally, want to be proud of where they work. And they really don’t want to update their resumé again. go2HR is BC’s tourism and hospitality human resource association. As labour market specialists, go2HR coordinates the BC Tourism Labour Market Strategy and provides programs and resources in the areas of recruitment, retention, and training. To learn more, visit go2HR.ca.

Employees stay with you if they are:

ENGAGED TRAINED DEVELOPED

SAFE REWARDED HEALTHY

COMMUNICATED WITH

The Publican 11 ENGAGING FUTURE MANAGERS by Joyce Hayne

For many young people, their first jobs are manager shifts. He’s been given the opportunity in the hospitality industry. My son’s first job to learn management skills, do the liquor ordering, was dishwashing in a restaurant and a skilled and create new signature . Since he’s supervisor rewarded him with praise and free fries learning new skills, he sees opportunity and he’s (a great motivator for a 15-year-old) for a job well outlasted most employees in that pub, having done. He moved on to become a line cook, and the been there since it opened. kitchen manager was ungrateful and egotistical. Let me share another story about my daughter, Although my son stayed there for over a year since whose first job was as a hostess in a restaurant. he had friends working there, he never wants to She was super excited when she got the job at one step foot in a commercial kitchen again. of her favourite restaurants, but that excitement The number one job shortage in the hospitality quickly faded when one of the supervisors was industry is cooks, so take time to analyze how consistently rude and condescending to her your kitchen staff is being treated. Ensure that all and the other hostesses and servers. After a few supervisors and managers have the skills needed months, all of the other hostesses had quit, and to positively manage and motivate their teams within six months my daughter had found a job and that staff are treated like guests. in another industry. Move forward many years and my son has Youth are the best solution to our labour shortage, now graduated with a hospitality and resort but if they are not treated with respect and management diploma and has just been provided with recognition and rewards, we will promoted to bar manager at The Taphouse, under lose them to other industries, and they may never the guidance of a great mentor with many years come back. Be sure you and all your staff are doing of industry experience. He started as a porter, was everything right to encourage them to stay in promoted to bartender, and then got some day our industry.

12 The Publican LDB Report by Todd Cooper

Know Before You Buy: Wholesale Return Guidelines supplier or agent. Recalled products can be Customer Return Information Form is not applicable It’s been more than a year since the wholesale pricing stale-dated or have an off taste. When a product for complaints made at a hospitality establishment. model was put into place, and your satisfaction is recalled, the WCC will ask customers to remove For additional requirements surrounding defective continues to be our goal and top priority. the product from the selling floor and begin a product returns, please review the full return reimbursement claim by completing a Return Now that the busy summer patio and barbeque guidelines on www.wholesale.bcldb.com. Authorization Form. Once the WCC has reviewed season has arrived, it’s a good time to provide the Return Authorization Form, they will advise on If the product is not defective but the quality does wholesale customers with clarification on our next steps in the claim process. not meet your standards, please direct any concerns wholesale return guidelines. Although all sales to the agent or supplier. are final, there are limited circumstances where products may be eligible for a refund. The Essentials Generally, there are three types of situations where WCC Data Entry Returns Wholesale customers must count cases a refund may be applicable: carefully before the delivery driver leaves It is possible to return products where the WCC 1) When the product is recalled by supplier/agent; or before picking up the product. Products has made a data entry error or a picking error has 2) When the product is defective; or are ineligible to be returned where “subject occurred. To be eligible, you must reach out to the to recount”, “subject to verification” or a WCC within 48 hours of picking up or receiving 3) When the Wholesale Customer Centre (WCC) similar statement has been noted on the a delivery by emailing wholesalereturns@bcldb. makes an order entry error. In the case of an order Bill of Lading. com. Should this happen, you are asked to submit a entry error, the product must be returned in Return Authorization Form and a copy of the signed If an error has occurred or defective products saleable condition. Bill of Lading to the WCC. have been received, you are asked to We are often asked what “saleable” means. Saleable complete a Return Authorization Form Once the Return Authorization Form is received, products are in the original condition and have not within 48 hours. You should include a copy processed and approved by the WCC, the refund been opened. The seals, caps, labels, packaging of the signed Bill of Lading and ensure an will be based on the original purchase price and and selling units are intact, no visible evidence explanation of the error is included as well applied to the credit card on file or refunded by of tampering can be seen, no age deterioration is as the product name, container size, SKU a head office cheque. For a step-by-step guide to present, and the product cannot be past its best or CSPC, number of selling units, invoice returning products under this circumstance, please before date. number, date and a signature of both the review a copy of the full return guidelines on www. carrier and the consignee. wholesale.bcldb.com. Starting a Return Claim To begin any return claim, please complete a Other Eligible Returns Defective Product Returns Return Authorization Form and send it to the WCC. In addition, products may be eligible for a refund if The form can be found on the resources page It is possible to return defective products. These are the wholesale customer has permanently closed or of the new wholesale operations website bottles and cans broken in-transit by an LDB carrier the liquor license has been suspended. All products www.wholesale.bcldb.com and emailed to or products not fit for consumption. approved for return must be in saleable condition. [email protected]. When a product is defective, each scenario tends Our return guidelines located on our website The Return Authorization Form outlines the to be a bit different, so, once you submit a Return expand on the additional details and requirements information necessary for the WCC to evaluate Authorization Form, the WCC will reach out to you that apply to other eligible returns. the return request. On the Return Authorization to discuss the next steps applicable to your specific Form, you must include a valid proof of purchase, situation. Next steps can include a request to Products That Are Not Eligible For Return identifying the invoice number for the product inspect broken bottle necks, bottle labels, original purchase, plus any applicable lot numbers or best packaging and receive destruction photographs The following products are not eligible to be before dates as required. prior to the refund. Once you have submitted the returned by all LDB wholesale customers: Since each return claim can be unique, we form, you are asked to wait for the WCC to contact recommend you wait for further instructions after you before taking any action. • Products with poor sales performance submitting the Return Authorization Form. The In the instance where a consumer returns a • Products purchased directly from a distributor WCC may ask for photographs, bottle necks or the defective product to the Licensee Retail Store (LRS), or supplier physical product returned back to the distribution the LRS must fill out a Customer Return Information centre before the claim can be processed. Form listing the SKU, consumer name, email/phone • Products damaged at the wholesale customer’s Please note that products purchased from the WCC and the reason why the consumer has returned business cannot be returned to a BC Liquor Store. the product. • Sample products opened for tastings This form is in addition to the Return Authorization • Agent-stocked products Form and the information provided will be Quality Control Product Recalls protected in accordance with the Freedom of • Products purchased at a BC Liquor Store cannot From time to time, products are recalled by the Information and Protection of Privacy Act. The be returned to the WCC

The Publican 13 DRIVING TOP-LINE SALES WITH TECHNOLOGY by Rebecca Hardin

14 The Publican In today's ever-changing hospitality landscape, small business entrepreneurs often find it difficult to stay current with industry trends. A proven way to continue to drive top-line sales in your business The addition of a cloud- is to take a look at the technology currently being utilized within your business and see where based POS will maximize processes can be streamlined, changed and/or a business's efficiency by implemented by making use of today's technology. Here are some excellent ways you can make tech reducing overhead expenses changes in your business to further drive top-line sales.

Point-of-Sale Systems Gone are the days where till systems simply ring through purchases to track sales and inventory. It is Online Booking and Ordering Systems imperative that businesses find the best system for a map to your location or to connect to make a It’s vital to build a convenient relationship with their on-premise or retail store that will be robust reservation. Social media is a convenient way for your customers. Online booking and ordering enough to manage volume customer sales, as your guests to find you. If the information is not systems allow consumers to make reservations at well as providing the capacity for a small business continually updated, guests get frustrated and their favorite pub or pre-order products from their to grow into multi-units without having to incur disinterested and don't feel the business is staying local liquor store either for pick-up or delivery. more expense with large hardware upgrades. relevant to them. E-commerce technology can be integrated to work Consider a cloud-based POS. This type of system via a business's user-friendly website or mobile app Simple Internet marketing campaigns - whereby allows managers easy access to real-time sales to further drive alternate sales that don't come from a liquor store manager sends out real-time reports from anywhere in the world. They can guests inside of the store. If your company is still in information on location-specific LTOs, tasting link with tablets and phones for easy inventory the growth phase and hasn't implemented a proper events and exclusive products - are proven, tracking, build their CRM, place product orders, and electronic POS system yet, consider working with successful methods in getting additional traffic grow a sales channel via the web. These systems a third party company, such as lazymeal.com, or a in the door. Pub managers are showcasing their are even capable of payment tracking, loyalty liquor retail delivery service company. Please note happy hour information, entertainment lineup, or program initiatives, and e-commerce. The addition that there are very specific rules and regulations contests/promotions inside of their establishment. of a cloud-based POS will maximize a business's in the province of BC with respect to alcohol efficiency by reducing overhead expenses, such as Notably, consumers that use social media platforms delivery, so be sure that you carefully review all labour, and offer better inventory control systems to seek information also use them to post their those regulations. to further streamline the business. thoughts and experiences. For a business to stay current and truly see their sales trend upwards, managers must find new and creative ways to Digital Tablets/TVs continually draw guests back to their social media Social Media Many restaurants - including quick-service food posts - and ultimately the business. When guests primaries through to fining dining establishments Social media platforms such as Facebook, LinkedIn post either a negative or positive comment via - are making use of digital menus. Quick-serve and Twitter are now mandatory for hospitality social media, management should provide a restaurants are using TVs to list menu items and businesses to keep up within the industry. quick response. Consumers trust the opinion of prices. The digital display toggles between menu Social media allows managers to participate and friends and family over advertising campaigns, items and product advertisements, including frequently engage with their customers. Customers so be prompt in your response time to consumer product images, to build incremental purchases connect via social media sites to get quick up-to- comments - showing that you care - and this will date information such as events, hours of operation, translate through to top-line sales.

The Publican 15 as average ticket prices increase when drinks can be ordered without a server always at a table. Furthermore, additional revenue channels appear when guests can swipe a credit card to pay for app game rentals during their meal time. Technology is always changing, and should be viewed as a mechanism of support for your core business. If used effectively, business owners will see top-line sales increase and productivity streamlined. The intent of technology is not to take over your hospitality business, but to enhance and simplify your customers’ experiences. This will allow them to feel special within your environment. When customers feel special and taken care of, their experiences become memorable. When customers remember their experiences with your business, they continue to come back and talk about your Courtesy of Legacy Liquor Store company in a positive light to others. Quality, consistency, and fantastic customer service should E-commerce technology can be integrated to work via a never be pushed aside for the sake of technology, business's user-friendly website or mobile app but technology should be a key component when you’re considering initiatives to maximize business growth. when the consumers are viewing them. Printing Some casual dining venues are supplying tablets expenses are drastically reduced for the traditional to guests upon their arrival. Guests can review printed menu. The easy upload capability allows the menu items, order extra drinks, play games Rebecca Hardin, Vice President with Rising Tide Consultants, specializes in for current, fresh menus and saves time for food on apps, and even pay their bill all on one tablet. liquor license and operations consulting for the hospitality industry across and beverage managers. These added convenience options are seeing BC, Alberta, and Ontario. companies add significant dollars to top-line sales

16 The Publican Wine Report by Laura Kittmer

BC White : Fresh and Lively

Bright, fresh, crisp, and lively have become the Courtesy of BC Wine Institute signature traits of BC white wines. There isn’t one white wine style that defines the regions of BC, but many. The vast array of climates, soils, slope of the vineyard, and proximity to water (be it lakes, rivers, or ocean) throughout the province contributes to the unique variety of our BC white wines. Spectacular summers with long hours of sunlight followed by warm autumn days and cool nights allow grapes to ripen slowly while preserving natural acidity to develop balanced fruit with complex, exceptional flavours for a style that is uniquely from our province. There are over 10,200 acres of vines in BC’s five designated viticultural areas (DVA), and 49% are white varietals. Last year, Wines of British Columbia celebrated 25 years of BC VQA - a standard of quality ensuring wine is 100% grown and made in BC. One of the joys of being a relatively young wine region is being unencumbered by tradition, and with such diverse Top Styles of BC White Wine high alcohol levels. The wines typically show aromas soils and climates, grape growers are able to select Pinot Gris – This is the number one white grape of lychee, rose petal, and ripe stone fruit, often with the sites that are optimal for each varietal. variety in terms of acreage in BC. The style of Pinot a touch of sweetness. The hottest sites are in the south Okanagan around Gris in BC is quite varied, but the majority could Riesling - Increasingly building a top-quality Osoyoos and on the south-facing benches in the best be described as somewhat fruitier and fuller- reputation in BC, Riesling plantings grew by 86% Similkameen Valley. The climate cools slightly bodied than the Pinot Grigio of Italy, yet lighter and from 2006 to 2014. BC Riesling can be found in both as you head north, and the dominant varieties fresher than the wines of Alsace. They are typically the soft, fruity, off-dry style or, increasingly, a dry, change from late-ripening reds and fuller-bodied dry or off-dry with a medium body and flavours and high acid, intense apple, lime and mineral-flavoured whites like Chardonnay to varieties such as Riesling, aromas of pear, honeydew or cantaloupe melon, style that has received international attention. A Gewürztraminer, and Pinot Gris, boasting bright lemon, and sometimes a little honey, minerality, few producers are also making sweeter, low-alcohol natural acidity along with ripe fruit for pure and and baking spice. German Kabinett-style wines. Many of the Riesling intense flavours. Chardonnay - The style of Chardonnay produced in wines have a great ability to age and some have Even though 84% of the vineyards are concentrated BC varies from a few unoaked versions with crisp been cellared for more than a decade. within the Okanagan and Similkameen Valley acidity and often crisp apple flavours to world-class Sauvignon Blanc - Plantings of Sauvignon Blanc regions, there is a diverse group of other terroirs barrel-fermented wines with complex lees, oak, in our province increased quite rapidly in the making interesting white wine across BC. On and fruit flavours. The naturally high acidity and middle of the 2000s. The BC style benefits from the coast, the regions of Vancouver Island, Gulf the peach, lemon, and nectarine flavours - when the natural high acidity and fruit ripeness for both Islands and the Fraser Valley all enjoy a moderate, combined with quality oak barrel fermentation and the crisp, zingy, green bean, grass and asparagus maritime climate perfect for producing Pinot Gris, aging on lees - can make for very highly regarded style as well as a riper, tropical fruit, richer version. Gewürztraminer, Riesling, Chardonnay, Pinot Blanc, wines. Many of the province’s most internationally- The classic white Bordeaux blend of Sauvignon and Siegerebe. awarded wines have been Chardonnay. Blanc and Semillon shows real potential in both New frontiers for grape growing are also appearing Gewürztraminer – This grape has been planted the Okanagan and Similkameen Valleys. It can be inland - including Spallumcheen/Shuswap, in our province for many years and continues viewed as a solid alternative to Chardonnay with a Kamloops, Lillooet, Lytton, Creston, Trail, Castlegar, to gain popularity. Known for generating wines richness and complexity that can rival the world’s and Grand Forks - with top varieties including with intense aromatics and fruitiness, BC’s unique most popular white wine. Riesling and Chardonnay. These areas are already climate provides an ideal location for producing Laura Kittmer is Media Relations Manager of the BC Wine Institute. She can producing good quality wines, showing the such a pronounced floral variety. The cool nights be reached at [email protected] or 250.762.9744 ext. 108. potential for emerging regions to develop. allow the variety to retain acidity while ripening to

The Publican 17 EFFECTIVE SIGNAGE INFORMATIVE, EYE-CATCHING AND ATTRACTIVE IS KEY by Alex Van Tol

Figuring out the right signage for your store with a snap-in frame for posters and specials the customer’s view of other products or prices. doesn’t have to be a headache. First, you want to (customized by you or provided by suppliers) let You can also have label strips customized for your bring people in off the street. Second, once your you change your message, and are cost-effective shelves, and swap labels in and out as needed. customers are inside, you want them to be able to over the long run. Right when your customer walks in, consider quickly find the area of the store that they’re looking The style and structure of your building will having a 22x28 sign holder that allows you to for. And finally, you want to highlight sales, specialty determine how signs can hang (e.g. mounted change out the posters to reflect weekly or items, and staff picks at the product level. to the building; weighted and hung from the monthly deals. This sign might even have a flyer roof) - or whether they can be used at all. Your stand attached, so your customers can snag a On the Outside neighbourhood and clientele will also determine copy of what’s on special. “The things you want exterior sign styles. If you’re in a heritage building, to promote should be right at the front, where Your store’s location, layout, local bylaws, and for example, you may use vertical vinyl banners for people come in,” explains Nasholm. landlord will determine much of your decision- a classy, low-key way of getting people’s attention. Tasting notes, staff picks and specialty items making. To attract customers from the road, put (e.g. gluten-free and/or organic offerings) can be flags or other kinds of large signs on grass berms highlighted using custom signs that slip into a if you have them. Keep the wording simple for On the Inside plastic sleeve and clip onto a shelf, or starbursts, drivers. “Flags are cost-effective if they’re generic, We’ve all been into a store that feels cluttered by too which come in a variety of colours and sizes and can like ‘Sale On Now!’ versus specific dates,” says Colleen much signage. The aesthetic trend now is away from be taped or stuck nearly anywhere. Tasting notes - Nasholm, account manager at Display Design too much signage, too many colours, and too many either yours or the supplier’s - can be placed inside Systems Ltd. messages. “The reps used to put gaudy signage little plastic sleeves to give your clients information Nearer to your store, you might put a board or stand all over the place, like giant cardboard signs,” says and insights about a product. You can also look into on the sidewalk. If you don’t own your property, Kim Barton, owner of BWI Business World. Barton ordering the newest tiny 1x1 squares that alert you’ll need your landlord’s permission for this. advises that signs that can be integrated into the customers to the type of you sell (e.g. bright, Traditional indoor/outdoor sandwich boards let shelving are popular. They are clean, colourful, and bold, dark, balanced etc.). you hand-print your message. Sandwich boards eye-catching without taking up space and blocking

18 The Publican It’s worth considering a colour scheme, such as using only your store’s logo colours. One store uses only black starbursts with gold and silver metallic lettering, says Barton, while another uses only black and lime green signage. “It depends on the market too,” she describes. “For example, Fort St. John is going to be a different market than, say, Vancouver.” Often retailers will order a mixed-colour package of starbursts and then use the colours on a seasonally rotating basis: green and red for Christmas; pastels for Easter; orange and black for Hallowe’en. And you can use certain colours of shelf tags to denote specialty items, such as organic products or those that are produced using biodynamic methods. You can now even print your logo and promotions onto a cardboard 4- or 6-pack carrying box that a) encourages people to fill the box with bottles of wine - thereby boosting sales, and b) leaves your store and gets paraded around in the outside world. Now that’s true sign power!

Signs in the Digital Age Digital price tags are poised to revolutionize the LRS business, especially for stores with multiple locations. “Now you can do all your sales and pricing changes from one central computer,” explains Clifford Weerpass, principal at Lions Port Products. “So if you have five locations, you can change all the prices from head office. The margin of error is now based on just one person entering the data on the computer rather than employees at five different stores. ” Widely used in Europe and Japan, the digital price tags are relatively new in North America. Nicholson says it’s an appealing idea: “I wouldn’t be opposed to it, given how often prices change. I change more than fifty tags a week.” According to Tom Hocker, account manager for Best Buy Business Solutions, uptake on large digital signboards is slower than in the restaurant or lodging industry since most producers supply signage to liquor retailers, but they’re coming on-stream. Hocker says a smart retailer can get the signs to pay for themselves while still driving sales by inviting suppliers to purchase advertising targeted to the store’s daily, seasonal and overall customer volume. Keep an eye out for smart monitors in the future too, that can gather data according to how long patrons linger in front of certain displays in your store. The bottom line on signs? What works for your store will be unique to your clientele, your size, your location, and your focus. Take a look at what draws your eye when you’re shopping in other liquor stores. We’re living in a relatively message-choked world nowadays; your customers will likely linger longer if you’re not crowding their brains with too much information.

The Publican 19 Greenrock Liquor Store by Alex Van Tol

The Greenest LRS in the West construction, where concrete was poured between double foam walls. The floors were capped with concrete too, holding the heat inside the building When longtime publican Dean Gaudry built his new 8,700 sq.ft. Nanaimo liquor during the day and cooling down at night so that the structure is never over store, he did so with an eye to the future. Dean, who is a fourth-generation or under-heated. A vaulted ceiling allows heat to rise and be shunted out the publican, had long operated the liquor store attached to his Windward Pub, windows at the top. Opening a basement window creates a natural thermal but when the rules changed to allow stores to exist independently of a pub, siphon, with cool air being pulled in and warm air being let out. Dean started making plans. He saw that newer, bigger stores were all setting up in highly travelled areas, like supermarket parking lots. “They were doing The high windows also admit daylight, eliminating the need for interior lighting huge volumes and we were struggling to maintain marketshare,” he recalls. At except on dark days or in the evenings. Dean is saving vast amounts on his the same time, small operators like him were getting the chill from reps, who utilities as a result. “The old store measured 1,678 sq. ft. and the hydro bill was preferred to devote their resources to those large stores with their equally $1,000 a month, or about $5.99 per sq. ft. per year, whereas the new building is large sales. averaging $2.20 per sq. ft.” describes Dean. That is pretty significant savings, and much of it is due to the R35 insulation. Dean is realizing even greater savings Not only did Dean want to up his game, he wanted to build the greenest store from the R80 insulation around the large coolers. he possibly could. He called up Jack Anderson of Anderson Greenplan, and the two of them set to work. Dean wanted to make his new LRS as green as economic feasibility allowed, with plans to add more green features as time goes on. Jack, whose business Designed to slash energy costs, Dean’s new LRS used insulated concrete form is all about building sustainably no matter what the scale, built the structure to

20 The Publican "This is a niche that is ideal for one independent business to support others."

ensure green principles can be integrated as Dean’s budget allows. For example, standing column wells have been drilled for a shift to geothermal heating in the event of soaring hydro costs, and the roof pitches have been designed specifically for the addition of photovoltaic panels to harness solar energy. Always civic-minded and inspired to care for his local community, Dean designed a 1,000 sq. ft. community room that is available free of charge to local groups and societies. Over time, this area will also provide space for the Greenrock’s own wine club and cooking classes. What really differentiates his LRS from the competition, according to Dean, is the selection of local and craft beers (about 200 at last count), which reflects his support of other independent local businesses. “It’s getting harder for independent businesses to succeed,” he shares, “and this is a niche that is ideal for one independent business to support others.” The Greenrock’s well-informed, engaged staff makes the place a standout too. The day I spoke with him, Dean was preparing for the next day’s staff tour of a handful of Cowichan Valley wineries. “We’re focused on the idea that everyone on our staff is building their knowledge about wine, beer, and ,” he says, noting that they also bring in brewmasters once a week to educate staff. Dean says his staff’s loyalty results from slightly higher wages, extended medical and dental, and management’s support of employees’ engagements outside of work. Five years after first making the decision to build a new store, Dean opened Greenrock’s doors. “We’re almost one year into the new location,” he explains, “and indeed, it was the right move. We’ve managed to be profitable every month and our volume is double what it was.” Despite his irritation with constantly shifting provincial legislation and oft-reversed zoning decisions from the city, Dean has been able to seize his dream - and secure a brighter future for his business and his family. Content in the present, he’s gearing up for the next challenge - because he’s been in the business long enough to know there’s always something coming over the horizon.

The Publican 21 WHAT’S NEW FOR PUBS? INNOVATIONS TO HELP YOU PROSPER

by Joanne Sasvari

22 The Publican There was a time when a pub’s customers were happy with a mug of domestic lager and a basket Courtesy of FreshTAP of something deep-fried. Not anymore. Today’s consumer is savvy, with expectations elevated by travel, food television, and Instagram. That means a successful pub needs to stay on top of the latest food and drink trends - and invest in the latest equipment necessary to execute them well and economically. Here are a few ideas to consider for your own establishment.

Wine on Tap British Columbians like their craft beer and artisan cocktails, but what they really love is wine. In 2014, wine sales in BC increased nearly 6% to 68.9 million litres and topped $1 billion for the first time, a 7% increase over the previous year, according to the BC Liquor Distribution Branch. And it seems we’re only going to keep drinking more and more wine: A February 2015 report released by the UK-based International Wines and Spirits Record (IWSR) projected that Canadians will be drinking about 10% more wine by 2018. That means it’s important to invest in a good system for serving wine by the glass. One increasingly popular option is wine on tap. In systems like the ones by FreshTAP (freshtap.com), It’s important to invest in a good system for serving wine is pumped from a keg using a neutral gas wine by the glass. that forces the wine through the lines; it never comes in contact with oxygen, thereby reducing spoilage and preserving the quality and freshness of a button releases the exact amount of wine you dispensers, such as the beer towers produced of the wine. Taps reduce the costs and waste want to serve. There’s no waste and no loss through by companies like Canadian Beverage Supply associated with bottles - including shipping, spoilage, so you’re always a perfect glass of wine. (www.cdnbev.com). Beer towers allow guests to storing, recycling, and spoilage. help themselves, adding to the social atmosphere at a table while reducing wait times for refills - and Another option is a customizable, easy-to-maintain Beer on Tap not inconsequentially - increasing profits for the modular system like the ones from By the Glass Of course, beer is still the main attraction bar. These are already popular in the US, parts of (bytheglasscanada.com). Simply put opened wine for most pub-goers, and for them, there are Asia and Australia, especially at sports bars and bottles into the temperature-controlled unit and constant improvements to draught systems. sporting events, and are slowly making their way an inert gas such as nitrogen or argon replaces any One of the big trends right now is portable beer to Canada. wine that is removed and preserves the rest. A press

The Publican 23 Kitchen Meets Bar When it comes to cocktails, today’s bartenders are adopting skills from the kitchen, using fresh, seasonal ingredients and culinary techniques more commonly associated with top chefs. No longer are a jigger and shaker enough for serious bartenders. Instead, they’re using centrifuges and sous- vide circulators, nitrogen-powered ice cream makers, high-tech carbonization Photo courtesy of Liquor Planetsystems, and even spun sugar machines like the ones from The Canadian Popcorn Company (www.popcornmachine.ca) for this year’s super-trendy crafty cotton candy (think Negroni- or Fernet-flavoured floss). If you plan on serving artisanal cocktails, invest accordingly.

Bar Meets Kitchen The food a pub serves is as important as its drink selection, and wise owners will stay on top of food trends with a few smart additions to the kitchen. Pizza and flatbreads, for instance, are always popular pub fare. If you don’t have a fire-safe outdoor setting for a wood-fired Forno Brava oven (outdoorpizzaovens.

Courtesy of BarMaid ca), you can easily install one of the multi-functional electric deck ovens from Italy’s Moretti Forni (www.morettiforni.ca) - they are available in a variety of sizes and styles that will fit any space. Another handy gadget is a panini press. Dozens of compact countertop styles are available from companies such as Modern washers can fit right into the Hubert (www.hubert.ca), with either grooved or flat plates that allow you to make toasted sandwiches in seconds. Soft tacos are also trendy. While you may sink with no special hookups, and not want to go through the effort of making tortillas from scratch, consider feature rotating brushes that scrub investing in a proper tortilla steamer such as the versatile Super Shot by Nemco (www.nemcofoodequip.com), which not only heats tortillas, but also refreshes inside and outside the glasses. day-old baked goods.

The next new thing, though, might just be the new-to-Canada technology from Better Glassware Heineken - the BrewLock draught system (www.brewlock.ca). It’s considered by many to be the future of keg technology and has already won a Food and Nothing undermines your meticulous wine-by-the-glass or craft beer program Beverage Innovation Award from the US National Restaurant Association. than stubby, thick-lipped wineglasses and chunky old pint mugs. Brands such as It’s a perfectly airtight system that offers a richer, fresher taste and perfect Spiegelau (www.spiegelau.com) offer good quality, all-purpose wineglasses and carbonation without CO². The kegs themselves are much lighter and more a variety of beer glasses, which are essential for serious beer programs, as well as sustainable (they’re made from food-safe recyclable plastic), and have a coupler sexy glasses. Then keep those glasses shiny and clean with an upright that makes keg changes fast and easy. Most importantly, BrewLock is designed glass washer. Modern washers like the ones by Bar Maid (www.barmaidwashers. so oxygen never comes in contact with the beer, keeping it as fresh and vibrant com) can fit right into the sink with no special hookups, and feature rotating as the day it was brewed. brushes that scrub inside and outside the glasses for cleaner glassware, faster.

24 The Publican Nice Ice Few things will ruin a cocktail or mixed drink faster than bad, brittle, too-warm, watery ice. Kold Draft machines are the industry standard for perfectly hard, cold cubes, but are prone to breaking down frequently and are expensive to repair. The next generation of ice makers, soon to enter the Canadian market, might just provide the solution. The Hoshizaki cuber (www.hoshizaki. com) produces super-cold, super-clear, super- reliable ice cubes. Courtesy of Heineken

Money Matters Of course, running a pub isn’t just about serving BrewLock is designed so oxygen never comes in great food and drink, but actually making money from it despite BC’s notoriously tight margins. contact with the beer, keeping it as fresh and vibrant One of the easiest ways to improve that end of the business is by going to a tablet. Tablets offer as the day it was brewed. a whole range of convenient business solutions, from games to easy-to-update menus, inventory control, and the ability to take orders and pay right monthly fee covers everything from software and in monitoring sales, inventory and losses (www. at the table. The key is not so much the gadget, but support to upgrades and till hardware. sculpturehospitality.com). Now it has introduced the software, and that’s where today’s high-tech Bevchek Inc., the first real-time, web-based draft CLR Concepts’ Clear POS (www.clearpos.com) point-of-sales systems come into play. beer control system in the hospitality industry. comprises a suite of products for the hospitality This system keeps tabs on every drop of beer by Barnet POS (barnetpos.com), for instance, is industry that are designed to be user-friendly, comparing sales data from POS terminals to pours a cloud-based system that allows pubs and whether that user is a server ringing in an order or measured by a flow meter. Since managers can liquor stores to access information on live sales, a manager trying to stay on top of liquor inventory. inventory and receiving over the cloud, meaning keep track at all times over the Internet, they can For decades, Sculpture Hospitality’s Bevinco bar it’s accessible any time, any place. It’s accessible follow trends while reducing thefts, improving inventory system has been an industry leader on multiple platforms, including tablets, and a accountability and increasing profits.

The Publican 25 Names in the News by Debbie Minke

ABLE BC New Members & Associates Participating establishments in Canada and of choice, from across the world. Negroni Week has around the world can feature the classic cocktail, grown to include more than 3,500 participating bars Welcome to the following new members: Cask & their twists on the classic cocktail, or showcase and restaurants in over 44 countries and in 2015 Barrel Liquor Store, West Kelowna; Clancy’s Liquor their Negroni-related items, with a portion of their more than $320,000 was raised that supported Store, Penticton; Old City Station Pub, Nanaimo; and sales donated to a charity of their choice. The 2016 over 1,700 charities. Shooters Liquor Store, Surrey. campaign is entitled, “There’s no cheers without a New associates include: Aaron Morgan Imports, cause,” and has committed to donating Victoria; Appellation Wine Marketing, Vancouver; $10,000 to the charity chosen by the establishment Awards Crush Imports, Vancouver; and Shelter Point that raised the most funds. Pubs, bars and retailers Giancarlo Quiroz Jesus is the 2016 Canadian Distillery, Campbell River. across the country can now register to participate Bacardi Legacy Cocktail Competition champion. by signing up on the Negroniweek.com site. By This is the second consecutive year that a registering, venues will get added visibility as Vancouver contestant has won this national title. Events trade and consumers can see the latest news, He represented Canada at the Global Legacy Negroni Week will take place June 6-12, sponsored recipes and available merchandise as well as review Competition on April 24 in San Francisco. by Campari and the US-based Imbibe magazine. participating bars, local events and their charities 2016 Vancouver International Spirits Competition Winners

Spirit 1st place 2nd place 3rd place Gin Long Table Distillery No. 3 London Dry Gin, Berkeley Square London Dry London Dry Gin, Canada Netherlands Gin, UK

Rum Angostura 1824 Rum, Zaya 12-year old Grand Diplomatico Reserva Caribbean Reserva Rum, Trinidad Exclusiva, Venezuela

Tequila/ Casamigos Reposado, Cazadores Reposado, Carralejo Anejo, Mexico Mexico Mexico

Vodka Snow Queen Organic , Spud, Potocki Vodka, Kazakhstan Poland Poland

Bitters Di Angostura, Amaro Montenegro, Nonino Amaro Caribbean Italy Quintessentia, Italy

Whiskey BenRiach Curiositas 10 Glenfarclas 17 Year-Old Single Amrut Fusion Single Malt, Year-Old Single Malt, Scotland Highland Malt, Scotland India

San Francisco World Spirit Competition 2016 Canadian Double Gold Award Winners

Victoria Oaken Gin Victoria, BC Romeo's Gin Montreal, Quebec Alberta Pure Vodka Calgary, Alberta Georgian Bay Vodka Georgian Bay, Ontario * Best Vodka Houpert & Frère Vodka Montreal, Quebec J.P. Wiser's Legacy Canadian Rye Windsor, Ontario Lot No. 40 Ontario * Best Canadian Rye Whisky

26 The Publican ABLE BC Benefits

Participate in buyABLE: Competitive Exclusive Member Benefit Programs Tailored • VI Banking ATM Secured Solutions - This company offers a no-risk, day-to-day agreement and you keep Advantage through Collective Buying Power Specifically to Your Needs 100% of the ATM surcharge. In January 2016, ABLE BC launched our new online We know you’re busy, so all ABLE BC members Download our Member Benefits Handbook at purchasing portal, buyABLE.ca: an easy-to-use online get access to a host of benefit programs tailored www.ablebc.ca or contact ABLE BC to learn more. marketplace that saves buyers and agents time, specifically to your needs and designed to save your money, and effort. business time and money. Some of our most popular programs include: buyABLE gives buyers access to exclusive offers, unique products, and better pricing. One of the best • Western Financial Group’s Hospitality Insurance Join ABLE BC Today ways to drive more traffic to your store and away from Program - Take advantage of immediate premium It is perhaps the most tumultuous liquor policy the government stores is to offer premium unique savings and long-term rate stability. environment in recent memory. As the voice of BC’s products that are only available to you. An offer placed • Johnstone’s Comprehensive Employee Benefit private liquor industry, the Alliance of Beverage on buyABLE is channel exclusive and new products are Program - Benefit from our group buying power with Licensees (ABLE BC) remains committed to what added weekly. long-term savings and increased flexibility as well as matters most: advocating for your interests and buyABLE allows agents to test product and price terms and conditions not offered to individual firms. protecting your investments. Help build a thriving and pitches at no risk and no cost. buyABLE eliminates the prosperous liquor industry in BC. Join the Alliance of • Desjardins Payment Processing - Enjoy risk associated with launching a new product or doing Beverage Licensees today. preferential rates for credit and debit card payment an LTO, by validating demand prior to you assuming processing. No additional fees and no surcharges will ABLE BC offers two types of membership: Join as any cost. When a buyer makes an order on buyABLE, it appear on your statements, regardless of transaction a Liquor Licensee for as low as $55 per month or as is as solid an order as when the buyer orders directly type. an Associate Member (Preferred Industry Supplier) from the LDB. for $28 per month. For more information, please • BDL Bottle Return Program - Receive a full refund To learn more about buyABLE and how you can use contact Danielle Leroux (Manager of Membership on beer bottles and cans plus a handling fee. ABLE BC this dynamic platform, please contact Danielle Leroux and Communications) at 1-800-663-4883 or members make an average of $2,700 in handling fees (Manager of Membership and Communications) at [email protected]. revenue annually. 604-688-5560 or [email protected].

The Publican 27 MANAGING WORKSAFE BC CLAIMS BEST STRATEGIES FOR EMPLOYERS

by Megan Sam

28 The Publican A worker has been injured at your workplace. Now - Injured at the workplace; • Reconsideration within 75 days from the date of the decision; or what do you do? - Seeks medical attention for a workplace injury (beyond first aid); • Review within 90 days from the date of the decision. Injury Reporting and Forms - Takes time off work for a workplace injury; or In some cases, a further appeal may be filed within - Requests lighter duties due to a workplace Worker Responsibilities 30 days of the Review Division decision to the injury. Before an injured worker leaves the workplace Workers’ Compensation Appeal Tribunal. The Employers’ Report of Injury or Occupational advise the employee of his responsibility to: Disease (Form 7) must be completed. You can - File a WorkSafeBC claim by calling 1 888-WORKERS complete this form online through WorkSafeBC’s Incident and Accident Investigation (1-888-967-5377); Employer Portal or you can fax it to WorkSafeBC. As of May 14, 2015, employers have a requirement - Take a Modified Return to Work (RTW) form to The best strategy is to train workers and supervisors to complete the following: his doctor, and report back to his supervisor; and in their WorkSafeBC responsibilities during their - A Preliminary Accident Investigation report - Work with his supervisor to complete the first orientation - before they even start their jobs. within 48 hours. This is provided to WorkSafeBC Accident Investigation reports. if requested.

If the worker is severely injured or taken away by Disputing a Claim - A Full Accident Investigation report within 30 ambulance, you may not be able to advise the days. The employer must fax, email or mail it to Compensation decisions are based on the person of his responsibilities. Follow up with him WorkSafeBC. Employer’s Report of Injury or Occupational Disease as soon as possible. form together with the information provided by All forms, including the Accident Investigation the worker and the physician. Employers may forms, along with further guides, can be found at Employer Responsibilities have concerns with the acceptance of a claim, the www.worksafebc.com under the top toolbar tab amount, and duration of benefits and entitlements labeled Forms. Injuries that must be reported to WorkSafeBC to other items. If you disagree with a claims include any incident when a worker is: decision, you may ask for a:

The Publican 29 Return to Work At www.worksafebc.com you can find more information about modified return to work, by clicking on the Claims tab on the top toolbar, and then “Rehabilitation and Return to Work” on the left side bar. Then you will see a link called “Injury Management Road Map”, which leads to a site for Construction Employers, but it can be applied to all industries. Forms for you to print and customize include: - Letter to worker - Letter to physician - RTW plan (employers) - Stay-at-work/RTW planning form - Modified work offer - Communication log - Guidelines for modified work You can download these documents and customize them to suit your workplace and the Train workers and supervisors in their WorkSafeBC light duties you have available. responsibilities during their first orientation

30 The Publican Strategies for Long-Term Disability Claims Claims with longer durations and permanent impairments, often called long- term disability (LTD) - are complex. They could involve serious injuries and mental disorders. In order to have a successful strategy in managing LTD claims, get creative and think outside the box. You will be surprised how far these strategies go in ensuring a healthy and safe RTW and how simple and common sense the strategies really are. Try using these strategies to get all parties more involved. All parties include the supervisor, worker, WorkSafeBC Case Manager, and WorkSafeBC Nurse Adviser. LTD claims can be some of the most intriguing and rewarding because a long-term relationship is built between all parties.

Meet with the worker in person with all parties present. Do this before the RTW starts, so you can outline the expectations and the RTW process. At this point you can establish a positive relationship. Then if things go off track, you have already established a strong relationship that can handle some turbulence. Even if you cannot get all parties at the table, at least teleconference them in. You might hear things from the worker you would not have heard over the phone.

Encourage the worker to bring a spouse, family member or friend. You will gain the worker’s trust by showing him you are looking out for his best interests. Tell the worker that his spouse, family member or friend can take notes for him and remind him of what was said later on. The worker may not be able to recall all of the details later, as it is normal for the meeting to be emotional and the WorkSafeBC process can be complex.

Do a job site visit. During the RTW process make sure that you, as the employer, are well-versed on the worker’s duties. Bring the WorkSafeBC Case Manager or Nurse Adviser along for the visit too. This will ensure any safety concerns are brought up and any barriers to the RTW can be dealt with. If needed, do follow up visits with the worker during their graduated RTW. Even if the initial meeting with the worker is short at least you can document that you have had the meeting, and all parties had a chance to meet and voice any concerns. Above all, be clear, consistent, and set expectations. A person may be a worker for a lifetime, but he is only a WorkSafeBC claimant for a relatively short time. Go above and beyond to treat him with dignity and respect in order to help him achieve a healthy and safe RTW.

Ask for Help If you need assistance in working with WorkSafeBC or disputing a claim, contact the Employers’ Advisers Office at 1-800-925-2233 or go to www.labour.gov.bc.ca/eao/. They provide independent advice, assistance, representation, and education to employers concerning workers' compensation issues. This service is available to all employers.

Megan Sam works for the Employers’ Advisers Office, within the BC Ministry of Jobs, Tourism and Skills Training and Responsible for Labour. Megan previously worked for the BC Liquor Distribution Branch as a WorkSafeBC Adviser.

The Publican 31 Recovery at Work? by Judy Reilly

Did you know that recovering while at work is the healthiest option for many people with work-related injuries? Research tells us that people who are able to stay connected with their workplace and co-workers while recovering from an injury are happier and healthier, and are less likely to be re-injured.

Offering modified work opportunities for your injured workers helps them recover faster. • Talk to your employee as soon as possible after an injury and offer your Modified work can begin as early as the day of the injury, if safe, suitable support. duties are matched to the employee’s functional abilities. • Involve the worker in identifying modified duties and ask your employee This may mean that the injured worker has modified tasks or a different what they can do while recovering at work. schedule during their recovery at work. • Stay in regular contact with your employee if they are off work.

Be creative. Help identify options that work for everyone involved. It takes a team to help an injured employee recover. As an employer, there are a number of things you can do: As the employer you are in a critical position to shape the recovery of your • Develop a list of modified-duty options ready to be used if needed. employee. You can immediately offer support, provide modified work duties, • Clearly communicate the processes for injury reporting. and keep your employee connected and part of your team. • Provide recover-at-work options as soon as possible. Judy Reilly is a key account performance consultant at WorkSafeBC

32 The Publican BC Hospitality Foundation Update

With each passing season, the BC Hospitality Foundation is able to reach more people with hope and funding, whether it’s during a time of financial crisis due to illness or injury, or providing scholarships to those in the industry who continuously seek to learn and grow. This past February, at “Celebrating Excellence: The 13th Annual Awards Lunch” during the Vancouver International Wine Festival, the foundation was able to celebrate the achievements of three sommeliers in Vancouver. They were each presented with a $1000 scholarship toward their wine studies, thanks to scholarship sponsors Okanagan Crush Pad and Authentic Wine & Spirits Merchants. This year the sommelier scholarship winners were Christina Hartigan (AnnaLena Restaurant), Sean Nelson (Vij’s Restaurant), and Jayton Paul (UVA Wine & Cocktail Bar). Left to right: Richard Carras (chair, BCHF), Jayton Paul, Christina Hartigan, Sean Nelson, Christine Coletta (vice chair, BCHF). Photo by Daniela Ciuffa. Christina developed a keen interest in all things wine after working at a winery during harvest time in Burgundy, France. She enrolled in the he has completed his WSET levels 2 and 3. He is Since 2009, the BCHF has given $154,000 in Wine and Spirit Education Trust (WSET) program also certified by the Court of Master Sommeliers, scholarships to 116 students across BC. after she realized wine’s movement from vine to and is a French Wine Scholar. Regarding his This summer you have the opportunity to be a glass fascinated her. Since then she’s completed scholarship, Sean says, “Having the support part of the continued awareness of the foundation the French Scholar Wine program, the Court of the BCHF is so helpful, financially as well as as well as raise funds for beneficiaries and of Master Sommeliers introductory level, and mentally, having the industry at my back as I scholarship recipients across the province. The is a WSET diploma candidate. Her studies will charge forward.” 2016 BCHF Vancouver Golf Tournament takes continue through both the WSET and the Court Similar to Sean, Jayton feverishly began pursuing place July 11at Westwood Plateau. of Master Sommeliers. wine four years ago after working at a boutique Whether you choose to hit the green as a player While Christina’s fascination with wine developed winery in New Zealand. Originally from Jasper, with friends, or support the day as an organization in the vineyard, Sean Nelson began his hospitality Jayton knew moving west was the best way to through sponsorship and silent auction prizes, career at age 17 at The Keg, and for the last four continue his wine education, and he hasn’t looked the money from the day directly impacts the years he has been pursuing wine knowledge by back. He is nearing the completion of his WSET foundation’s ability to support workers in BC’s any means possible. Sean recently travelled to Diploma and will be writing his Court of Master hospitality industry. You can learn more about the Australia to explore its wine regions firsthand, and Sommeliers Advanced exam later this year. day and register to play at bchfgolf.com.

The Publican 33 What's New? by Debbie Minke

RTDs & Cider Bostavan Muscat 2013 is a demi-sweet wine from Moldova with floral and nutmeg fragrances. It has a refreshing fruitiness reminiscent of ripe peaches, and a lingering Black Fly Vodka Grapefruit combines real pink grapefruit juice with light sweetness on the palate, then a dry finish. 750ml $16.71 whsl +504837 Canadian vodka in a crisp, delicious mixed drink that’s not too sweet. The custom-designed, wide mouth 400ml PET1 bottles are quick to chill or Little Pebble Marlborough Sauvignon Blanc 2014 has a vibrant nose of passion freeze, and serve over 2 standard-sized drinks each. 4 x 400ml bottles fruit, black currant leaves and citrus. The palate is fresh and crisp with generous $8.12 whsl Coming soon are Black Fly Whisky Sour, which is tangy and tropical fruit flavours. 750ml $8.99 whsl LTO +767293 tart, made with premium whisky, real lime juice and lightly sweetened Black Box Wines now offers varietals in a 500ml size. Lightweight, portable and with cane sugar, and Vodka Sour Grape, a mix of pure sour grape juice, unbreakable, the mini-pack size contains three glasses of wine. Pinot Grigio 500ml tart elderberry juice and Canadian vodka. $7.99 whsl +787499 Cabernet Sauvignon 500ml $7.99 whsl +844373 Dublin’s Pub Cider is an Irish-style premium cider crafted with Quebec’s Borsao Tocado 2014 is a Spanish red varietal offering great value. On the nose, finest apple varieties. Enjoy the round, fresh flavour without the sharp enjoy intense ripe fruit notes. It’s balanced with elegant tannins, offering lush red acidity typical of conventional ciders. 4 x 355ml bottles $7.99 whsl fruit and spice on the palate. 750ml $7.99 whsl LTO +588178 +613315 or 4 x 473 cans $7.99 whsl +886861 Les Jamelles Pinot Noir 2012 has scents of red and black berries mixed with floral Captain Morgan Spiked Cola combines Captain Morgan Original Spiced notes, together with hints of wood and vanilla. It is complex, rich, and long on the Rum with the authentic taste of cola and a hint of vanilla and buttery rum palate, with aromas of blackberries, black currants, cherries, and jam. The tannins notes. 4 x 473ml bottles $7.75 whsl +397869 Captain Morgan Spiked are full and well-integrated. 750ml $12.70 whsl +737585 Iced Tea offers crisp, lemony iced tea paired with spiced rum. 4 x 473ml bottles $7.75 whsl +881573 Captain Morgan Spiked Root Beer teams Leaping Horse Red Blend 2014 marries Zinfandel, Merlot and Petit Sirah from Lodi. classic root beer with smooth spiced rum. 4 x 473ml bottles $7.75 whsl This medium-bodied red is aged four months in new French Oak, and offers a fruity +551192 berry profile, touched by some herbal notes. 750ml $12.34 whsl +512640 Fort Berens Rosé 2015 offers the aromatic sensation of juicy strawberries, raspberries and guava juice. This soft, smooth, and easy-drinking dry wine has layers of luscious berry fruit flavours and gentle notes of rose petals. BC VQA 750ml Wine $14.99 whsl +513473

Nada’s Armonia Langhe Bianco DOC 2014 offers an intense floral bouquet Breganze DOC Vespaiolo Sulla Rotta del Bacalà is delicately floral, with hints of with nuances of yeast. It’s dry and fresh with delicate flavours while citrus and white peach on the nose. This dry, crisp, sustainable wine is said to be Sauvignon Blanc brings in crispness and full body. 750ml $23.49 whsl the perfect match for salt cod, a specialty of the Veneto area. 750ml $19.94 whsl +854034 +042127 Chronic Cellars Purple Paradise teams 70% Zinfandel with Syrah, Petite Sirah, and Grenache. Enjoy smoky vanilla notes, ripe cherries and spices on the nose. Rich tastes of cherries and strawberries unfold with chocolate, leather and marzipan notes. 750ml $19.94 whsl +784504 Other

Matua Lands and Legends Marlborough Sauvignon Blanc 2015 features Cahoots Simple Syrups are made using a long cold-steeping process that bright tropical notes, crisp acidity and lovely minerality on the palate. extracts only the essential flavours for each syrup. Try the Classic, Hibiscus, Double gold medal winner 750ml $19.99 whsl +880682 Lavender or Lemon. $10.00 whsl huxleysupplyco.com

34 The Publican Beer

Red Truck Golden Ale is an unfiltered, medium-bodied brew offering subtle, sweet orange flavours with coriander and light honey as well as citrus hop notes. Also available in 30L and 50L draught. 6 x 355ml bottles $9.43 whsl +512384 Nasty Habit IPA from Mt. Begbie Brewing Co. has been reborn. The new, unfiltered brew has much more flavour and aroma, thanks to the use of a German “hop gun” instead of traditional dry hopping. 6 x 355ml bottles $10.25 whsl +689885 Granville Island Brewing’s Summer Mingler 12-Pack Bottles is back with a new line-up and new design with a focus on flavourful variety. It includes three bottles each of their False Creek Raspberry Ale, Hey Day Hefeweizen, English Bay Pale Ale, and Two Tides India Session ale. 12 x 341ml bottles $18.60 whsl +398842 GIB’s Summer Mingler 12-Pack Cans has three cans each of the False Creek Raspberry Ale, Granville Island Lager, Cypress Honey Lager and Two Tides India Session Ale. 12 x 355ml cans $18.60 whsl +774489 Spirits

Gilpin’s Westmorland Extra Dry Gin is made using just eight botanicals: juniper, lime peel, sage, bitter orange, borage, coriander seed, lemon peel and angelica root, in a perfect balance, creating a rounded, complex taste that is both classic and very modern. 750ml $58.32 whsl +747824

Canadian Rockies Canadian Whisky is crafted from the finest grains and pure glacier water, and then aged 21 years. This is a delicate yet fragrant, fruit-laden whisky with white pepper and sweet caramel notes. 750ml $56.62 whsl +897520

Yaletown Hopped Gin is distilled with BC Centennial and New Zealand Wakatu hops as well as juniper and three roots. It is matured for six months in wooden Tequila barrels formally used for Kentucky bourbon, producing a sweet, smooth, coloured gin. 375ml $21.95 whsl +645770 or 750ml $38.94 whsl +615427

World Wine Synergy

The Publican 35 Upcoming Events

MAY JUNE AUGUST May 4 - 14 August 6 June 3 Kamloops Wine Festival Galiano Wine & Beer Festival VCBW Festival Kamloops Galiano Island Vancouver www.tourismkamloops.com www.galianowinefestival.com www.bccraftbeer.com/events May 9 - 10 August 13 June 3 - 5 SUMMIT 2016 Romancing the Desert Tofino Food & Wine Festival Kelowna Osoyoos Tofino www.ablebc.ca www.desert.org www.tofinofoodandwinefestival.

com May 10 August 13 IVSA New Product Salon Mile High Wine & Music June 18 Victoria Vernon East Kootenay Beer Festival www.ivsa.ca www.thewinefestivals.com Fairmont Hot Springs www.fairmonthotsprings.com May 12 August 27 Great Okanagan Beer Festival Steveston Beer Festival Kelowna Richmond www.bccraftbeer.com/events JULY www.bccraftbeer.com/events May 14 July 8 Art of Wine Festival Party in the Park 2016 Chilliwack Okanagan Falls www.chilliwackculturalcentre.ca www.ofwa.ca Advertisers May 17 ABLE BC 27 July 9 Barnet 16 IVSA New Product Salon Squamish Beer Festival Bay City Projects 35 Vancouver BC Hospitality Foundation 33 Squamish www.ivsa.ca BC Hospitality Foundation - Golf 31 www.bccraftbeer.com\events Best Buy Canada 19 Black Fly Beverage Co. 10 May 18 Church & State Wines 4 July 11 Dish ‘n Dazzle, featuring wines of ContainerWorld 34 BC Hospitality Foundation Golf David Herman & Son 7 Australia Tournament Dubh Glas 7 Vancouver Energy Wise 15 Vancouver www.bchospitalityfoundation.com Granville Island Brewing BC www.bchospitalityfoundation.com Halo Metrics 30 Homelife Benchmark Titus Realty 32 May 27 - June 5 Independent Distillers IFC July 14 - 17 Vancouver Craft Beer Week Johnstone's Benefits 29 Taste: Victoria’s Festival of Food and Lions Port Products 18 Vancouver Wine Matthews Campbell 33 www.vancouvercraftbeerweek.com McClelland Premium Imports 12 Victoria MJB Law 24 www.victoriataste.com Molson Coors 29 May 28 Mt Begbie Brewing 7 Vancouver International Tequila Expo Northwest Stoves 5 July 30 - 31 Vancouver RBC Royal Bank of Canada 35 Kinsmen International Craft Beer Red Truck Beer IBC www.vantequilaexpo.com Rising Tide Consultants 16 Festival Royal LePage Sterling 23 Coquitlam May 28 - 29 Saxon Estate Winery 32 www.kinsmencraftbeerfest.com Sculpture Hospitality 38 The Grape & The Grain SiriusXM Canada 9 Surrey Sysco Vanc/Vic/Kelowna 25 www.thegrapeandthegrain.ca VI Banking 11 Western Financial Group Ins Solns IBC World Wine Synergy 35 X Four Vodka 35

36 The Publican Sign up for a Free Digital Issue of the Publican

the The Alliance of Beverage Licensees the the The Alliance of Beverage Licensees The Alliance of Beverage Licensees Publican Fall 2015 Publican Spring 2016 Publican Summer 2015

Featuring Featuring Cascadia Creative Holiday Garrick's Head Finding Liquor Pub p8 p16 Something's p18 Promotions Your Vibe p6 Brewing Featuring Hastings Liquor Store 40026059 # • Success Doubled p20

40026059 • Taking Tech to the Till p14 • Reducing Crime and Violence p24 #

AGREEMENT AGREEMENT 40026059

# • Festival Fever • Stop Internal Theft p24 • Using Social Media to Build #Success p12 • Fill 'er Up - Your Growler, That Is

AGREEMENT

AGREEMENT AGREEMENT • Ensuring You're in Compliance p30 • The Enforcement Process of the LCLB

Subscriptions open to anyone in the trade Email [email protected] or call 1-800-667-0955

The Publican 37 Spotlight on Bitters and Amari by Shawn Soole

Most people in the modern Western world don’t available in the region or the nearby port. Amari Courtesy of Jeff Savage for Bittered Sling have a penchant for bitter as do some are the epitome of a farm- to-table spirit. cultures. For many it reminds them of childhood There are many sub-styles within the category of medicine forcibly given to them when they amaro that many will never have the opportunity were sick. However, the modern bartender has to try. Alpine, Tartufo, and Rabarbaro are all very discovered the beauty of bitters - both potable interesting sub-categories that are extremely hard and non-potable. to find in Canada. Alpine amari uses high mountain Mediterranean cultures have used bitters and amari (alpine) herbs; Tartufo - made in Umbria - uses for centuries to enjoy before dinner, to help them black truffles; and Rabarbaro uses rhubarb as a digest meals, and to contribute to their overall main ingredient. Zucca, from Milan, is the most well-being. Famous brands such as Campari, Aperol, prominent type of Rabarbaro. Fernets (a style bigger Averna, Ramazzotti, and Fernet Branca, which once than Branca itself) are usually higher-proof bitters adorned bars throughout Italy and Spain, are now heavily flavoured with myrrh and saffron. China commonplace in high-end bars all over the world. amari (made with the bark of Cinchona calisaya You can now see people on patios enjoying Campari plants) hold a higher level of quinine than most and soda again, while more and more amari - such bitters, along with heavier citrus content. amari are varied and wild - gentian, wormwood, as Cynar (an artichoke bitters made by Gruppo , Underberg, Unicum from Czech juniper, saffron, and citrus peel are among the Campari) - are making their way onto back bars. Republic, Germany and Hungary respectively most notable - but the combinations of herbs and What makes an amaro, an amaro? In simple terms, are all regional examples of amari, but one that spices are usually very specific to the region that macerated herbs and spices are put into a base surprises many people is a top seller in the world - the is from. Made predominantly in Italy, spirit, which is then coloured with caramel or Jägermeister. That bittersweet liquor that you shot each amaro is unique, being made from what is . The botanicals that can be used in neat or dropped into Red Bull is an example of a German bitter. Created to keep hunters warm on their many snow-filled expeditions into the woods, it has always been thought to have medicinal qualities - almost magical restorative powers. Most bitters were created for this exact reason. Before shots at the bar or cocktails were prolific in the modern age, bitters were developed to help everything from digestion to menstrual pain. There was a story of a hundred-year-old lady living in Boston who shared her secret of long living as, “Cynar in the morning and in the evening, every day.” Bitters and amari have been known to be an ingredient in cocktails in Europe for a long time. Early cocktail books from the US mention Amer Picon (a near-impossible-to-source French Amer), Fernet Branca and Campari, but it hasn’t been until the new renaissance of these that the influx of imports have started to creep into the North American market. Bars such as Amor y Amargo, headed by Sother Teague in New York’s East Village, have been established to educate people on this bittersweet liqueur. At any given time, there are 110 potable bitters behind the bar. Bitters have now become any bar’s staple, and with the myriad of options that continue to line the shelves of liquor stores over the world and in Canada, the sky is the limit for this bittersweet liqueur.

38 The Publican