the The Alliance of Beverage Licensees Publican Spring 2014

Featuring Christie's Heritage Pub

Attracting Great Staff 40026059 # • Cocktail Culture • Showing Community Support t Agreemen • Managing Expenses 1-855-382-3992

Featured Publican Brock Carbery Christie’s Heritage Pub at the Carriage House

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

2013-2014 Board of Directors President Poma Dhaliwal Past President Ron Orr Vice President Mariana Fiddler 20 Vice President Al McCreary Vice President Mike McKee Vice President Gavin Perry Treasurer Jonathan Cross Executive Director Ian Baillie Directors Brady Beruschi, Sandy Billing, Rick Browning, Don Calveley, Al Deacon, Roger Gibson, Don Lutzak, Danny Rickaby, Steve Smith 6 14 24 28 The Publican Editorial Committee Damian Kettlewell, Ralf Joneikies, Gary McPhail, Brian Riedlinger, the Cheryl Semenuik, Jeff Tennant

Designed, Produced & Published by: EMC Publications 19073 63 Avenue, Surrey BC V3S 8G7 PublicanSpring 2014 Ph: 604-574-4577 1-800-667-0955 Fax: 604-574-2196 [email protected] www.emcmarketing.com Features Publisher Joyce Hayne Departments Designer Krysta Furioso 6 Attracting Great Staff Copy Editor Debbie Minke 4 President’s Message 12 ABLE BC Members Support ABLE BC Editor Ian Baillie 5 Executive Director’s Report “Not Worth the Risk” Campaign Copyright EMC Publications 10 Product Showcase 14 Cocktail Culture PUBLICATIONS MAIL AGREEMENT NO. 22 Liquor Sales & Trends 40026059 18 Showing Community Support RETURN UNDELIVERABLE CANADIAN 23 Wine Report ADDRESSES 20 Featured Pub - Christie’s Heritage Pub 27 LCLB Report TO CIRCULATION DEPT EMC PUBLICATIONS at the Carriage House 19073 63 AVENUE 30 Marketing SURREY BC V3S 8G7 24 Managing Expenses email: [email protected] 31 What’s New? 28 Community Partnerships 34 Names in the News Build Stronger Businesses 35 ABLE Benefits 32 Washroom Renovations 37 Spotlight on Flavoured Rums 36 Tips on Communicating with Customers The statements, opinions & points of view expressed in 38 BCHF Update published articles are not necessarily those of ABLE BC. & Refusing Service Advertisers are not necessarily endorsed by ABLE BC.

President's Message by Poma Dhaliwal

In October 2013, I was honoured to be chosen as electronic gaming in LP licensees in BC. We feel interests of our industry, but also to protect social President of ABLE BC, taking over from Ron Orr. I this would be a win for both government and pub responsibility measures that will be undermined would like to thank Ron for his hard work through operators. by such a change. a very busy period. ABLE BC has been an effective 3. We understand there is interest in offering Throughout the Liquor Review, it’s been inspiring advocate for our industry, and I look forward flexibility in pricing throughout the day, and to see so many ABLE BC members make their own to continuing our legacy of success. I also look believe that LPs are the most appropriate place submissions and meet with their MLAs to discuss forward to working with our board and members for this to occur. the future of our industry. ABLE BC is strong as we address upcoming changes stemming from because we have so many dedicated members, 4. We encourage government to implement a the Liquor Review. and times like these are clear evidence of that wholesale pricing structure for licensees. The Liquor Review was an important milestone in fact. To reinforce our hard work, I also encourage the history of our industry, especially from a public you to keep engaging with your MLA and other engagement perspective, which saw thousands of For Private Liquor Stores government officials, to make sure our industry British Columbians share their ideas. remains at the forefront of thought. 1. We want a more clearly defined relationship Our entire organization worked tirelessly with the Liquor Distribution Branch because they In December 2013, the government began to throughout this review, to solicit feedback are both our competitor and supplier. announce support for certain recommendations, from members, and develop a series of but the bulk of them have not yet been released. 2. We want to retain the 1 km and 5 km rules on recommendations for our industry. In addition, While some of these changes will impact our LRS locations, and keep the moratorium on new we were pleased to attend a series of meetings members, it’s important to realize that the rules licenses being granted. with government to discuss our vision for a and regulations have not yet been written, and modernized, yet fundamentally responsible liquor 3. We believe that the government-run and the exact manner of implementation for these industry. Here’s a re-cap of what we’ve advocated private sector stores should continue to focus changes has not been determined. on their best practices (i.e. no chilled products in throughout the Review: ABLE BC will continue to advocate for our government stores). members as changes are implemented, as we 4. We want to work with government to improve have done throughout our history. For this, and For Bars and Pubs the efficiency and fairness of the penalty system. many other reasons, I’m confident that 2014 will 1. Retain the dual license model of licensure: 5. We support a system where licensees can sell be another productive year for our organization, liquor primary (LP) and food primary (FP). These product to other licensees. and I look forward to working with all of you in license types represent two inherently different the weeks and months ahead. types of businesses and should continue to be In late 2013, we also undertook a public awareness licensed separately. campaign to warn British Columbians about the risks of liquor sales in grocery stores. This became 2. We request that the BC Lotteries Corporation a major issue during the liquor review, and we conduct a study about the implementation of had to act in a decisive manner to defend the

4 The Publican Executive Director's Report by Ian Baillie

2013 was a big year for ABLE BC. We saw unprecedented public interest in our hundreds of members and our Board of Directors, I have personally spoken industry, and I am very proud of the way our entire membership has advocated with hundreds of stakeholders as well as dozens of journalists and reporters for our shared interests. I’m speaking, of course, about the recently completed about our recommendations. Liquor Review, which occupied much of our time in 2013. In addition to the Liquor Review, our office has been engaged in a public Throughout the liquor review, thousands of residents - along with licensed awareness campaign to warn British Columbians of the risks of liquor in establishments, liquor stores, producers and many others - shared their grocery stores. This campaign has been critically important, since liquor in perspectives about what a modernized liquor industry would look like in BC. grocery stores will not only undermine social responsibility; it will threaten thousands of small businesses. We agree with government that we need to modernize, yet we’ve also advocated for modernization that respects commitments to social Because of the hard work done by ABLE BC and hundreds of ABLE BC members, responsibility. In his President’s Report, Poma Dhaliwal has re-capped our there isn’t an MLA in the province that doesn’t understand the risks of liquor in formal recommendations to the Liquor Review, so I’d encourage you to review grocery stores. Our campaign has been effective, and we are grateful to have them, if you haven’t already. such widespread support on this issue, from members of the public and ABLE BC members and non-members alike. In February 2014, government released all the recommendations of the Liquor Review. Now that they have been announced, we will enter a new On page 12 of this issue, you can review all the details of the “Not Worth the phase of work at ABLE BC, as we seek to ensure the rules and regulations are Risk” campaign. We’ve also listed all those businesses that made a special developed in a responsible way, while also protecting your investments. As contribution to help offset some of the costs for the campaign. more information becomes available, ABLE BC members will be amongst the As we begin 2014, I want to thank you all for working so hard over the past first to know. If you aren’t receiving our industry e-newsletters, please contact year. While there are still challenges ahead, I’m confident that ABLE BC will rise our office to make sure we have your current contact information. to the challenge, and in the end, our industry will remain a strong and vibrant Since the process began, not a day has gone by where we haven’t engaged contributor to the BC economy. with the Liquor Review in some manner, and I’m very proud of the way our industry has met the challenge. In addition to the individual work of

The Publican 5 attracting

Gby Carol SchramREAT STAFF

Photo courtesy of Fox’n Hounds 6 The Publican Photo courtesy of Crow & Gate Pub Benefits and Incentives Give You an Edge

At its core, the hospitality business is all about In Vancouver, the Granville Entertainment Group people. An establishment’s staff sets the tone with also takes pride in its high level of employee clientele and is also the key link to sales. Hiring - retention. “At the Roxy, we’ve managed to retain and retaining - the right employees can become a lot of our staff for fifteen years or more,” says make-or-break decisions for any operation. Director of Operations Bill Degrazio. “We hire “When you’re in this business, people want to work experience, then treat employees well and respect where the money is,” shares Al Deacon, Owner of their values. They’ve gone on to make a living and the Fox’n Hounds Pub and Sahali Liquor Store in create a life while working at the Roxy.” Kamloops. “We’ve been fortunate enough to be one of the busier pubs in the marketplace, so we Family Values have a drawer full of resumés from people who work at other establishments, but want to work Granville Entertainment speaks of treating their at the Fox.” staff like family. These days, that extends to the spouses and children of long-term workers. “We try to do a summer event every year, and about Choose Once - Choose Well seven years ago, we started doing a Santa’s When an opening does arise, Deacon and his team breakfast for all our employees with children, take the time to target the best person for the because there are more and more of them,” job. “Whether it’s a cook, a bartender, a server, or Degrazio explains. a hostess, we’ve taken on the process of paneling “We have it at The Cellar, outside normal hours. anyone we hire,” Deacon explains. “I’ll do the first Santa comes and gives them all a present and we interview, and then the candidate will be paneled have a pancake breakfast. This year, we had about by three of our staff. Collectively, those three will 30 families - 40 kids in all. It’s a great opportunity make the choice and hire one person.” for me to meet all the wives and say, ‘Thank you “It might seem trivial for someone to go through for letting me send your husband home at 4:00 four interviews for a server position,” Deacon am every night.’” notes, “but at the end of the day, we want to Benefit packages can also be attractive perks for make the right call. Our failure rate is virtually zero workers with families. Granville Entertainment because each new hire has three mentors, and offers an extended health plan to qualifying they all take it very personally. If that person fails, workers, who reach the required minimums for it’s a reflection on the person who hired them. This hours and tenure. process has been a huge success for us.”

We started doing a Santa’s breakfast for all our employees with children…

GEG Santa Visit – Photo courtesy of Mark Kinskofer of VisionPhoto.ca.

The Publican 7 Our failure rate is virtually zero because each new hire has three mentors…

Deacon takes it one step further at the Fox’n Hounds. “It’s a challenge to find She lost three girls right after the busy holiday season, but emphasizes that and retain staff in the kitchen, as everyone around the province is finding. It’s her establishment has advantages for hospitality workers looking for solid my job to make sure that all employees take advantage of what we have to employment. “We quite often send them to hockey games. If there are event offer. I’m making sure the guy who’s been with us for a couple of years who tickets or concert tickets, or anything else that they’re interested in, we’ll has two young kids at home is using his dental and other benefits. I want him definitely get them those things.” to see the value, so he’s not persuaded to go to the place across the street for Degrazio says perks are key at Granville Entertainment’s Legacy Liquor Store an extra quarter an hour.” in the Olympic Village. “It’s not the best-paying work, so the staff there are generally very passionate. They want to be around the product.” Rewards can help keep employees happy while also growing their knowledge base. “We try Keep the Perks Coming to set them up with education and experiences that align with their interests,” In smaller centres, the challenges are tougher. Manager Pat Pinard has worked Degrazio explains. “We sent a couple of our supervisors down to San Francisco at Casey’s Neighbourhood Pub in Fort St. John for 22 years, and says that hiring for a liquor expo last year; our wine girl is going to a winery in Kelowna this year.” is getting harder every day. “I had a girl come in yesterday to drop off a resumé,” “Even when I look at my reps, I try to find rewards and opportunities for my Pinard laughs. “I had her set up to come in at noon today, but she called at 11:00 staff,” Degrazio continues. “If I know someone is a huge mountain bike fan, for to say she’s not coming in. That’s the shortest time I’ve had an employee in my instance, I make sure they get to Crankworx every year. One of our staff got to life, but this happens quite a bit. It’s a huge issue to try to find employees up meet his childhood mountain-biking idol - he was so excited just to be in the VIP here - not just at the pub, but in every industry.” area with him, having a beer. It didn’t really cost me a lot, but it was something Pinard has one server at Casey’s who’s been with her for 12 years, but says a I could do to really make him appreciate working for us.” typical long-term staffer will stay for only two or three years. “We’re a busy little In today’s challenging labour market, pubs and LRSs should make it their priority pub,” she explains. “We have good working hours, good food, and good clientele. to attract and retain the best staff. It’s a win-win all around. We’re not a nightclub - it’s awesome compared to some of the places downtown.”

8 The Publican The Difference between the Offer and What Employees Seek

When the likelihood that a tourism employer will offer a particular benefit offering items that employees ranked higher such as flex time/flexible is compared to the importance employees assign to that benefit, gaps hours or a registered pension plan. can be seen. The most common benefit employers offer is training and Health and dental plans are a benefit upon which both employers and development. The 2012 Canadian Tourism Sector Compensation Study employees largely agree. They are the most important benefit as ranked showed that 92% of employers provide this benefit. However, employees by employed Canadians and 51% of tourism businesses offer this benefit. did not rank training and development as high. The provision of this benefit appears to be a good match with the needs of Similarly, the second most common benefit/perk that tourism employers workers and it should be useful when recruiting employees. Providing this offered was employee discounts/free services. This benefit only ranked benefit should also help retain those workers who are already employed. 9th in the survey of employed Canadians. The mismatch between the Table 1 shows the top 19 benefits as indicated by employed Canadians percentage of employers offering the benefit and its importance to compared to the percentage of employers offering the benefit. employed Canadians suggests that employers are unlikely to retain or recruit staff with this offer. Instead, employers may wish to consider

Table 1: The Provision and Importance of Selected Non-Wage Benefits

Benefit % of Employers Employer Ranking Employee Ranking of Providing (based on provision) Importance (n=753) Benefit(n=1,294)

Health/dental plans 51% 4 1 Short term disability 31% 11 2 Long term disability 38% 8 3 Employee life insurance 44% 7 4 Registered pension plan 19% 16 5 Flex time/flexible hours 48% 6 6 Training 92% 1 7 Group RRSP 17% 17 8 Employee discounts/free services 73% 2 9 Sales bonuses and/or commissions * * 10 Company car/mileage allowance 50% 5 11 Profit sharing plan * * 12 Maternity/parental leave 22% 13 13 Communications technology 55% 3 14 Telecommuting/home-based work 22% 14 15 On-site amenities 10% 19 16 Association memberships 34% 9 17 Job sharing 21% 15 18 Tickets to events 31% 10 19

Source: 2012 Canadian Tourism Sector Compensation Study, August 2013, Canadian Tourism Human Resource Council

The Publican 9 Product Showcase

FIVE LAKES VODKA CIRCUS MALBEC 2013 wodka vodka Greenall’s Gin Fizz Magave Tequila Añejo Vodka Red Wine Vodka Refreshment Beverage Tequila Russia Argentina Poland United Kingdom Mexico Five Lakes, winner of multiple 89 pts. Winescores.ca 90 pts."Exceptional" - It’s the Award-winning Greenall's Gin Magave Tequila Añejo starts International Gold Medals, lowest priced vodka with an Fizz is a perfectly crafted gin with 100% Blue Agave steam- became 2012’s №1 vodka “This Malbec is a consistently "A" rating. cocktail. The use of Greenall's roasted in centuries-old ovens, in Russia. Only pure, natural ripe and satisfying red, original London dry gin, slow-fermented, & double- water from Taiga Lakes is used offering peppery black plums The Beverage Testing Institute combined with the tangy distilled in stainless-steel pot in the distilling process. This and blackberry jam, vanilla, tasting panel described notes of lemon balanced with stills, aged in ex-Bourbon water also contains silver and toasted spices, licorice and Wodka as "supple, glycerous... tonic makes a classic Gin Fizz! barrels, then bottled in hand- is renowned for its healing roasted mocha. The palate a clean, nicely made vodka etched & painted bottles. A properties. People call it the layers mocha, licorice and that is a very good value." Greenall's has unparalleled luxurious ultra-premium “Life-Giving Water”. black fruit and spice flavours. heritage as one of the oldest tequila w/aromas & flavours of It is a succulent wine with a “Wodka is just what vodka gins in the United Kingdom, vanilla, caramel, citrus, & spice. generous palate.” Five Lakes Vodka is distilled 8 should be - great quality, having been established in SF World Spirits Competition – times from 100% grain, filtered no frills, and priced right.” 1761. Best of Show/Double Gold 7 times, and then chilled 48 Display in your store and watch Everyone continues to ask us hours before a final filtering profits increase! how we keep our price so low. Greenall's Gin Fizz is a Santa Barbara Tequila Harvest – and bottling. It simply isn't that difficult refreshing gin cocktail with Best of Show Next day delivery when you focus on what's a touch of sweetness and Beverage Tasting Institute – Selling in 55 countries, the actually important to people. a lemony after bite. It’s the 94 points ultra-smooth taste puts Five perfect choice - easy, quick, Lakes Vodka at the top of its and it delivers on taste! Spec class. 750ml $79.95 SKU 022566

Mixed 6-Pack (2 Blanco, 2 Reposado, 2 Añejo) 40% alc/vol Stock Spec Specialty 6.5% alc/vol $460.32/case 750ml $32.90 750ml $12.99 750ml $24.99 4 x 250ml $10.49 LRS SKU 037192 SKU 826669 SKU 775072 SKU 858704 SKU 461327

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1010 The The Publican Publican SPIRIT BEAR VODKA KROMBACHER PILS NAUGHTY COW MARIACHI Vodka Imported Beer Milk Chocolate Cream Beer Canada Germany Liqueur Turkey New Zealand Spirit Bear Vodka is BC’s With Krombacher Pils, Mariachi is the only rice- smoothest, gluten-free, ultra- Germany’s #1 Selling Pils, Naughty Cow is a ready- based, wheat-free tequila premium hand crafted vodka, you enjoy a distinctive, to-drink liqueur with great beer in the market that has made in an Artisan copper still finely bitter taste and a full taste and convenience agave and lemon flavours. from carefully selected, locally- flavoured aroma - this is a to make a "night in" and It’s clean and crisp, with only grown Okanagan barley, wheat genuine premium pilsner gatherings perfect! A 4.2% alc./vol. and BC glacier spring water. beer with 4.8% Alc/Vol. smooth, delicious cream 2014 brings a new 6pk of cocktail that’s also gluten- The unique brewing Spirit Bear Vodka is made at bottles in an updated carrier free. technique using low Urban Distilleries in Kelowna, basket with dramatic new temperature pasteurization and has won several awards graphics and bold colours. Naughty Cow is made makes Mariachi extremely including a Platinum medal at We will also introduce this with high-quality vodka fresh and easy to drink. It’s the SIP Awards in California. new packaging with our and features a unique enjoyed by non-beer drinkers Krombacher Weizen and milk-processing technique as well as craft & commercial Spirit Bear Vodka, Pure British Krombacher Dark in 6pk that creates a smooth, beer lovers. Columbia. carrier baskets. real-cream beverage with All products are Spec and are delicious chocolate flavour! Add fresh lemon to this only available in Private Beer, Mexican-style beer, brewed in Wine and Liquor Stores and Turkey, for an extra refreshing Licensees. finish.

6 x 330ml $12.55 Krombacher Pils SKU 898296 Krombacher Weizen SKU 674275 Spec Restricted 750ml LRS $32.87 Krombacher Dark 750ml $16.06 6x330ml $9.99 SKU 636787 SKU 83535 SKU 473298 SKU 799254

778-478-0939 604-420-4808 604-365-4861 778-388-7642 www.urbandistilleries.ca www.bci-network.com www.naughty-cow.ca [email protected]

The Publican 11 ABLE BC Members Support “Not Worth the Risk” Campaign by ABLE BC

1212 The The PublicanPublican ABLE BC is an effective advocate for the liquor Throughout this campaign, more than 60,000 • Green Timbers Pub & LRS, Surrey industry because we have more than 1,000 postcards were distributed across BC. Though we • Hastings Liquor Store, Vancouver dedicated members supporting our work. That don’t have an exact number, members confirmed • Highwayman Pub, Abbotsford support not only comes from membership dues, at least 60% of these were mailed to Minister • Hume Hotel Liquor, Nelson it also comes in countless other ways, depending Anton. The radio ads also got a large response, • JAK Group, Vancouver on the situation. with several thousand British Columbians using • Jimy Mac's Pub & Liquor Store, Langley • Johnson Street Liquor Store, Coquitlam On a daily basis, the ABLE BC office handles our website to send the Minister a personal email • Jolly Mac's Pub, Surrey issues that affect all our members, but sometimes to register their concern. • LDG Properties Ltd, Surrey matters arise that affect some more than others. ABLE BC members have a history of pulling • Liquor Store 'N' More, Grand Forks One example is the changes made to drinking together when times are tough, and it’s happened • Lodge Liquor Store, Smithers and driving laws, when the 0.05 regulation again for the “Not Worth the Risk” campaign. • New Grand Hotel, Nelson was adopted. These changes instantly hurt bar Because of the scale of this campaign, a large • Newport Liquor Merchants, Port Moody and pub operators, costing them business and fundraising initiative was undertaken, and we • North Shore Liquor Shop, North Vancouver penalizing their customers. We knew this was were gratified to see support from members of • North Shore Liquor Shop - unfair, and we’ve financially supported a court all types. We also had some non-members choose Pemberton Plaza, North Vancouver case to challenge these rules. This case has been to contribute. • Northgate LRS, Nanaimo considered several times, and is currently before In addition to substantial support from LRSs, • Oliver Twist LRS, Burnaby the Court of Appeal, which is just one step below we’ve also received many donations from LPs • Paddlewheeler Pub, New Westminster the Supreme Court of Canada. that understand our entire industry is at stake, • Rider's LRS, Langley More recently, we undertook a campaign to warn and that united action is required to achieve a • River's Reach Liquor Store, New Westminster British Columbians about the risks of liquor sales positive outcome. • River's Reach Pub, New Westminster in grocery stores, through our “Not Worth the Risk” We’d like to acknowledge the generous • Rusty's Neighbourhood Pub, Surrey public awareness campaign. This multi-pronged contributions from the following individuals and • Sechelt Lighthouse Pub & campaign consisted of postcards, social media, businesses: Liquor Store, Sechelt radio advertisements, a special website, and • Sheraton Vancouver Guildford Hotel, Surrey • Artful Dodger Neighbourhood Pub ongoing media outreach. • Shingle Mill Pub, Powell River & Liquor Store, Langley • Spirits of Mount Seymour, North Vancouver The postcards were designed to engage LRS • Aldergrove Liquor Store, Aldergrove • Sunshine Hills Liquor Store, Delta operators while enabling the public to register • Armstrong Inn Ltd, Armstrong • Tidewater Liquor Store, Delta their concern with government in a concrete • Belmont Liquor Store, Prince Rupert • Toby's Pub & Grill, Vancouver way. The radio advertisements invited British • Best Western The Westerly Hotel, Courtenay • Toro's Neighbourhood Pub & Columbians to visit www.notworththerisk.com, • Blackfish Pub, Gibsons Liquor Store, Vernon to learn more about the risks of liquor in grocery • Boulder Mountain Liquor Store, Revelstoke • Ucluelet Lodge Hotel, Ucluelet stores, and send an email to the Honourable • Cheers Liquor Store, Revelstoke • Wells Gray Inn, Clearwater Suzanne Anton. We gained hundreds of new • Coal Harbour Liquor Store, Vancouver • Westminster Liquors, Penticton Twitter followers and Facebook “likes”, and ABLE • Dublin Crossing Irish Pub & • Wheatsheaf Pub, Nanaimo BC’s Executive Director Ian Baillie also spoke Clayton Liquor Store, Surrey to more than 60 reporters across BC to answer • Fox N Hounds Pub, Kamloops Thank you to everyone who made a donation to support “Not Worth the questions and explain why this is such an • Gillnetter Pub & LRS, Port Coquitlam important issue for the province. Risk”. We are grateful for your support. If you have any questions about this campaign, please don’t hesitate to call our office at 604-688-5560.

The Publican 13 COCKTAIL CULTURE WHAT'S TRENDING? by Gerry Jobe

14 The Publican In cocktail culture, popular trends come and go, Smoke but the passion behind the scenes that develops Whether it’s bartenders purchasing a “smoking new practices and techniques continues to gun” or utilizing vessels, barbeques, or grills to influence the way bar patrons imbibe. While enhance their libations with smokey flavours, methods such as ice-work, infusions, tinctures, the use of smoke is a prevalent practice in bitters, and molecular work are still in the mix of cocktail creation. The use of peaty scotch as the trade, here are the stand-out practices that a rinse of the glass to impart smoke on the are making their push to the forefront of cocktail pallet is also becoming a popular technique. culture right now. Smoke is becoming so prevalent that Frankie Solarik of Toronto’s BarChef even landed on CNN showcasing his smoked Old Fashioned. From tobacco-infused spirits to pre-flamed glassware, the use of smoke as a supporting player in cocktails is becoming a major practice.

Glassware The quest for the Holy Grail continues as bartenders far and wide comb their local thrift shops searching for crystal and kitsch in order to offer their guests a one-of-a-kind experience. The notion of a custom glass for a custom cocktail is in overdrive as barkeeps look to expand the guest’s experience beyond what goes in the glass to the vessel itself. Shaun Layton from Vancouver’s L’Abattoir continues to be the envy of others in the field when it comes to finding the most Cherry Cavendish Tobacco Smoked JD Single Barrel. unique specimens in glassware and vintage bar Photo courtesy of Gerry Jobe

PAPA DOBLE circa 1921 Cocktail Courtesy of DAVID WOLOWIDNYK, Bar Manager at west “The Jewel in Vancouver’s culinary crown” 2881 Granville Street (@ 13th) 604 738 8938 www.westrestaurant.com

• HAVANA ANEJO BLANCO RUM • FRESH LIME • LUXARDO MARASCHINO LIQUEUR • FRESH GRAPEFRUIT

Maraschino Luxardo is a classic. It is one of the very few liqueurs in the world produced by distillation. It is obtained from the marasca, a sour cherry variety exclusively cultivated by Luxardo. The distillate is allowed to mature for two years in Finnish ash vats (this wood does not lend its colour even after many years of maturing), and is then diluted and sugared. Enjoy the Liqueur That’s enjoyed by the best!

Maraschino Cherry Liqueur: spec 209403 6x500ml $26.99

The Publican 15 (Chris Hall of Kelowna’s Twisted Tomato offers a “Hand-Cut Straw” as a garnish option.) Taking a page from the world of bottle service, the three- step, do-it-yourself presentation continues to be a major practice as it adds to the fun factor of the guest experience.

Bottled Cocktails Pre-prepared bottled cocktails are gaining popularity, with bartenders putting in the elbow grease behind the scenes on their crown cappers to offer perfectly balanced classics trapped in time inside tiny glass bottles. Again, adding to the guest interaction and sense of play, bottled cocktails offer clients the chance to play bartender while at their favourite establishment.

Chambord Aztec Drinking Chocolate with Chambord Macaroons and Purple Rose Petals by Jobe. Barrel Aging Photo courtesy of Gerry Jobe Barrel aging programs have become commonplace at cocktail houses. Classic cocktails smoothed out supplies, although even he is feeling the effects of Presentation by charred oak are everywhere, with bartenders the popular trend. Shaun says, “It’s too expensive Sorry coaster, your days are numbered. From trying to keep up with high customer demand for now, since a lot of bars have jumped on board marble slabs to cedar planks, the way that oak-aged beverages. Micah Jensen of Kelowna’s with the antique thing. I used to get glassware guests interact with their libations is being RauDZ Regional Table began his barrel aging for under $2!” On hunting glassware, Shaun offers considered heavily by bartenders from coast to program this year with three offerings - a the following tips: “Always check for chips. It also coast. From Bento boxes with herbs and spices Manhattan, an Old Fashioned and a Tequila never hurts to ask if they have any more in the to cocktail flights and cheeky menu descriptions, Negroni. He saw a month of aging each in 3 litre back, when at a store.” presentation is dominating the cocktail scene. barrels disappear within a week of offering them to guests. The only downside of this cocktail movement is keeping up with demand, as it is a time-intensive process from when the cocktail goes in the barrel to when it is ready to enjoy by the guest. With customers lining up like locusts to sample these creations, Micah and other bartenders are already expanding their production.

Bartenders Writing Their Own Books With every food writer/blogger chiming in on cocktails, bartenders are beginning to commit more time to the written page. Three notable publications have been released recently from bartenders that really know their craft. Cocktail Culture: Recipes & Techniques from Behind the Bar, by Shaun Soole and Nate Caudle, gives spotlight to the burgeoning Victoria cocktail scene. The book offers great exposure to the talented cocktail community on the Island, and serves almost as a field guide as to where to go and who to see for outstanding cocktails, along with a bevy of original creative cocktails. The Bar Chef: A Modern Approach to Cocktails, by Frankie Solarik takes readers into the world of house-made syrups, presentation, molecular work, and a glimpse behind the curtain of one of the world’s most fascinating bar programs.

16 The Publican craft of bartending is cool, and that what they do behind the bar is a legitimate trade, not just something they do on their way to a “real career”. Bartenders have begun to have fun again. From Tiki offerings to riffs on 80s drinks, the focus has switched from bars being incredibly hard to find with overcomplicated rules and regulations in- house, to good, solid service with a welcoming attitude. Bartenders owning their own bars has really helped change the game when it comes to this. Victoria’s Shaun Soole explains that when opening his bar, Little Jumbo, he had the best- of-the-best when it came to equipment and spirits behind the scenes, yet the room itself was designed to cater to the everyday client. It offered zero pretention - just bare-bones comfort and good solid service. These are just some of the many ongoing practices

Barrel Aged program at micro barbites. Photo courtesy of Gerry Jobe that continue to impact the world of cocktail culture. It will be interesting to see what new developments the talented players in the craft Finally, London’s Tony Conigliaro’s The Cocktail The Death of Pretention will develop and choose to celebrate with their Lab: Unlocking the Mysteries of Flavor and Aroma Sometimes the customer just wants a drink. The lucky patrons in the days ahead. in Drink, with Recipes, is a guide to his particular history lessons framed by speakeasy rules and methods and madness, offering readers unique moustache wax are finally beginning to take a techniques from one of cocktail culture’s most back seat to good, solid bartending. Bartenders Gerry Jobe is an award-winning bartender, father, and scribe of all things intriguing personalities. All three of these have finally gotten over themselves, much to the cocktail. He currently works for Brown-Forman Canada and creates books, released closely together, give voice to applause of the customer. They have slowly come high-concept cocktails through his company Niche Custom Cocktails. the definitive source for all things cocktail: the to realize that the public finally gets it - that the www.nichecocktails.com bartender.

The Publican 17 SHOWING COMMUNITY SUPPORT by Joyce Hayne

Photo courtesy of Hudson Bay Lodge 18 The Publican sleigh. The non-perishable items collected are taken to the Salvation Army. For the last two years this event has provided the charity with enough items to last until April. Capone’s Cellar Liquor Store in Powell River has supported the Powell River Association for Community Living (PRACL) for a few years. PRACL supports and advocates for people with disabilities as well as children at risk or with developmental delays. Capone’s raised funds by putting together a beautiful Christmas tree and collecting gifts that were generously donated by their suppliers. They sold tickets for the tree and 100% of the money raised went to PRACL to help fund various programs. Capone’s Manager Brenda Piccinin said, “I take great pride in being able to help and have committed each and every year to help with their cause. Each year, we also donate money from our paycheques that goes to different organizations - Capone’s Mike Hill and Manager Brenda Piccinin local food banks, the United Way, and many more [organizations]. We may be a small business, but we can help in a big way!” "I take great pride in being able to help and have Green Timbers Pub donated money to three different charities in 2013, with the proceeds committed each and every year to help with their of their weekly Meat Draw and Sports Pools cause... We may be a small business, but we can help distributed as follows: BC Hospitality Foundation $750; Canadian Cancer Society $5,000; and City in a big way!" of Surrey - Animal Hospice Society $7,500. As Manager Jeff Tennant explained, “We chose to donate to this [Animal Hospice] society as the ABLE BC members do a lot of work to support seen the event grow from 200 people in 1999 to Surrey SPCA shut down. The city built a brand their communities. Following are a few examples 720 people in 2013. People are invited to bring new facility for the non-profit animal hospice, but of how BC pubs and LRSs have contributed to non-perishable items to the hotel and enjoy a it now runs by donation.” charities. full breakfast buffet, complete with the arrival of Santa Claus and local musical entertainment. The Fireside Lounge at the Hudson Bay Lodge in When attendees are finished their meal, they have The Publican wants to share more news of ABLE BC members’ fundraising Smithers hosted a breakfast with Santa. 2013 was the opportunity to take a ride in a horse drawn efforts, so send your story and photos to [email protected]. the Fireside’s14th annual breakfast, and they have

The Publican 19 Christie’s Heritage Pub

at the Carriage House by Chris McBeath

Historical Ambiance at Its Best If one pub could epitomize “neighbourhood”, then Christie’s Heritage Pub at the Carriage House would hit the mark. Nestled in a high density suburb near researching the history of Christie’s he discovered that the building was once Oak Bay, this iconic drinking locale is the go-to destination for nearby home, a nurses’ residence where his mother lived during the 1940s, and that he was condominium, and apartment dwellers. actually born just across the street! “Our customer base is very loyal, which is a blessing and a challenge, because “Christie’s was well established as a pub when we took over the operation, introducing change or something new becomes a fine balancing act,” notes Thankfully many of the long-term staff stayed, which made the transition much Brock Carbery, General Manager, who along with Jim O’Brien and his wife easier than it might have been,” Brock recalls, “Mike, our head barman, has been Louise, purchased Christie’s more than 11 years ago. here for 25 years, and was instrumental in maintaining a customer continuity while we got our bearings.” Making the Move It helps, too, that the two partners are exceptional communicators and that each Brock met the O’Briens in Smithers where Jim owned the Hilltop Inn and has a clearly defined role, Jim prefers to work behind the scenes while Brock is Brock had just finished developing a Dairy Queen franchise. When Jim geared to operational issues; he even tends bar on the weekend, in large part suggested moving to Victoria to buy a pub, the timing and opportunity to connect with customers. “I think patrons really enjoy seeing owners take an seemed serendipitous. In fact, for Brock it was somewhat of a homecoming, In active role behind the counter,” he observes.

20 The Publican “I think patrons really enjoy seeing owners take an active role behind the counter."

Unique Heritage Like many historic buildings in Victoria, Christie’s has been a fixture in the community for over 100 years. Originally built as a home for Eldridge Christie, a renowned carriage builder, the architecture echoes decorative Queen Anne features, many of which were retained through its transformation in the 80s from home to neighbourhood pub. Maintaining that historical ambiance - the mahogany wood wainscoting, the stamped foil patterned ceiling, and brass fixtures - has always been a priority.

Beer Advantage If creating a year-round patio was one of the great moves they’ve made over the years, then nurturing a craft beer advantage was another. With upwards of 30 craft beers on tap at any given time, Christie’s is a haven for beer aficionados. The Guinness Club regularly rates pubs for their “Guinness Experience”, and Christie’s has won top honours on several occasions. “About 80% of our taps are micro-brews from Vancouver, Kelowna, and Victoria. This town is brilliant for beer,” Brock describes. “Like many pubs, though, we have a contingent of old school drinkers who still like the big brewery beers. That’s why micros are copying Big Beer brews, and we encourage our patrons - even the die-hards - to try them. We also carry exclusives. Christie’s is the only place in Victoria where you’ll find The Back Hand of God Stout and Killer Bee Dark Honey Ale. These exclusive products offer us a real competitive advantage.”

Customer Loyalty Christie’s VIP rewards program is another pull. For every $500 spent on any product, cardholders get back 5% ($25). “Customers are fierce about collecting points,” notes Brock, who sees how the program builds a sense of community among regulars. Attracting new customers, however, is equally important. “Often there’s no rhyme or reason as to why some nights fall off, so you always have to be on your toes and proactive,” Brock advises.

For example, when Thursday nights slowed, Christie’s introduced Musical Bingo, which not only stimulated business, but also attracted a younger crowd from the university and surrounding area. “That success led to our introducing live, local entertainment on Saturday nights to draw in the late nighters,” explains Brock. “Three months in and it’s a highlight, and I’m scheduling bands on a regular basis.” In terms of food, Brock and Jim admit to a large menu, but it strikes the necessary balance between the ongoing call for shepherd’s pie and grazing plates - as in 2 for $10 appies as well as gluten-free options.

“We are constantly juggling the happiness of our loyal customers and the need for new ones, who perhaps have a different set of values,” describes Brock. “For that reason, we’ve started some Facebook and Twitter interaction, but in essence, we’ve never really advertised and don’t sponsor any teams or the like. We just do the neighbourhood thing really well and then let word-of-mouth do the rest. After all, regulars will always tell you like it is. And we listen.”

The Publican 21 For Total BC Market April 1 2013 - December 28, 2013 Beer

Volume % Change Gross Sales % Change Marketshare Litre Sales BC Liquor Stores 63,077,583 0.7% $260,926,937 -2.8% 30.1% LRS 93,809,538 0.8% $385,730,393 -2.7% 44.5% Licensee 45,711,126 0.0% $170,918,259 -0.9% 19.7% Other 11,961,711 2.0% $49,664,038 5.7%

Product Total from All Sources 214,559,957 0.7% $867,239,627 -2.3%

Spirits Volume % Change Gross Sales % Change Marketshare Litre Sales BC Liquor Stores 8,910,317 -1.6% $284,630,676 -3.9% 48.1% LRS 6,548,464 0.3% $202,689,324 -1.5% 34.3% Licensee 2,344,716 -0.2% $75,000,474 -1.9% 12.7% Other 1,210,935 -0.9% $28,894,130 4.9%

Product Total from All Sources 19,014,432 -0.7% $591,214,604 -2.8%

Wine Volume % Change Gross Sales % Change Marketshare Litre Sales BC Liquor Stores 24,926,445 1.2% $347,531,604 -0.4% 46.1% LRS 13,212,387 4.0% $169,076,376 2.0% 22.4% Licensee 6,492,563 1.4% $107,175,292 -0.1% 14.2% Other 6,315,816 5.4% $129,768,758 17.3%

Product Total from All Sources 50,947,211 2.4% $753,552,029 0.4%

Refreshment Beverage Volume % Change Gross Sales % Change Marketshare Litre Sales BC Liquor Stores 8,427,061 11.5% $38,372,674 9.1% 31.5% LRS 13,997,536 17.1% $65,427,540 13.9% 53.7% Licensee 1,974,293 11.7% $9,708,870 9.2% 8.0% Other 1,743,764 16.0% $8,252,507 6.8%

Product Total from All Sources 26,142,654 14.8% $121,761,591 11.9% L I Q U OR S A LES & T RE N DS Note: (1) Measured in Gross Retail Sales Dollars. (2) Report includes all liquor sales from BC market. Source: BC Liquor Distribution Branch

22 The Publican around the world. Large format bag-in-a-box (up to 16 litres) is the extreme value package. Offer these wines by the glass, ½ litre, or litre. You could also offer a Wine Report 750 ml portion and use a water-type bottle or an unlabeled empty wine bottle by Tim Ellison purchased at the local u-brew as the service vessel. Alternate containers employing plastic and foil (juice box) technology is now being accepted in the spirits category, and is becoming more and more popular in wine packaging as well. You’ll want to get the wine out of these containers Value Wines Boost Profits before service in a pub, but they are suitable for sale in retail settings. Rule Number One: The quality of a wine is not determined by its selling price. A Source high price is no guaranteed indicator of quality. A low price is doesn’t necessarily mean low quality either. Think about where to source wines. Even though there is value to be had in places like Burgundy and Bordeaux those deals are fewer and farther between. You can attribute the bounty of value wine in our market today to the economic Don’t discount those storied regions, but consistent value is often found in downturn of 2008. Ten years ago, there were very few wines worth offering to newer, emerging wine markets, Old World and New World. your guests that cost under $15. The financial crisis created a perfect storm - consumers being careful with disposable income, public pressure to improve Some of my favorite regions for sourcing high quality value wines include Eastern selection at lower price points in the government system, increasing presence Spain (Almansa, Jumilla, and Yecla); Central Spain (La Mancha and Valdepenas); and clout of bigger volume private sector stores, and having the LDB Portfolio Southern France (Languedoc, Rousillon, Provence, and the southern Rhône); Managers actually listen. Southern Italy (Sicily, Calabria, Basilicata, and Puglia); Chile and Argentina; Greece; Portugal; Georgia (in southern Russia); Southeast Australia; South Africa; and Suddenly it was hip to bring a good, inexpensive wine to a party or recognize California (Coastal or Central Valley AVAs). Look for designations like Vin de Pays and order it on a restaurant list. The LDB was becoming open to selling wines (VDP) from France or Indicazione Geografica Tipica (IGT) from Italy on the label. with retail prices under $10. Private sector stores like Everything Wine started These are often very good wines that don’t qualify for higher designations (AOC buying value wines by the skid and piling them in the middle of the store floor, & DOC/DOCG) because they are made from non-traditional grapes or in a manner promoting them with full page ads in the newspaper, and watching them fly not in keeping with the established style of the region of origin. out the door. This got people’s attention. Five years later, it is nothing special to see a wine retailing for $8 or $9. What Feature Wines from Unique Grapes is special is finding a wine at that price point that drinks like it cost $20! These wines do exist, and a little sleuthing will allow operators the opportunity to offer List wines made with grapes that are not as familiar to your customers. Featuring extreme value and quality to their guests and still make a profit. these provide a couple of benefits: First, you profit from the value they can provide. Second, if you are the place turning your patrons on to new and hip varieties, they will be more eager to support other innovations you employ. Wholesale Products Grapes like Mtsvani from Georgia, Negroamara and Primitivo from Italy, and First, check with your agent or rep. They will have a variety of products at a range Monastrell from Spain provide delicious wines that producers have a tougher of prices. Ask about their Wholesale Products. These often offer great value, as time selling in this varietally-labeled world. Make sure your staff has something they are not listed by the LDB. To keep inventory moving and spur sales, importers recognizable to compare them to, in order to give customers a bit of comfort are motivated to keep pricing competitive. The benefit to the operator is that that what they get will be remotely familiar. these wines are not available to the general public, so they will not be able to calculate your mark-up by comparing your sell prices to your cost using the Taste is King liquor store app on their smart phone. Finally, let’s separate price from experience. Include staff (and/or regulars) that demonstrate some knowledge and preference for wine in wine tastings. Put Limited Time Offers their palate to the test by decanting the wine into a neutral container. Staff Keep an eye out for or Limited Time Offer (LTO) flyers and emails from your should have no knowledge of region of production, grape type, or price. Ask the agents. These are wines on sale for a limited time in the government system. If person sampling the wine if they: a) like it; b) would order it in a pub; and c) how cash flow and space allow, stock up on your high volume wines - it often ends much would they pay for it. If you tell someone a wine is cheap or expensive, this up like getting a free bottle for every case purchased. Every now and then you information may influence his opinion of the wine. Let the taste do the talking. can stumble on a “managers special” where they are trying to move a low sales If you get positive reviews, then feature the wine to test the market, or go for it volume wine. Help them out and take advantage of the savings by buying it all! and add it directly to your wine list or shelves. Just be sure to price intelligently, so your regular offerings don’t look too expensive and your sales mix skews to Direct Delivery Pricing your value offering. Be careful to not only look at percentage cost of sales but Agents representing local wineries may also have special “Direct Delivery” prices also make sure dollar contribution stays in line with other products on offer. available for licensees and LRSs that are dramatically lower than the listed After all, you don’t take liquor cost percentage to the bank! price in the LDB for the same product. The wine is delivered either by the rep personally, through the wineries’ proprietary distribution system, or along with Talk It Up your Container World order. This allows what appears to be a normal mark-up When featuring value wines, ensure that servers and LRS staff have talking points on the menu and yields very generous contribution margins. about emerging regions, new and upcoming producers, unfamiliar grape types, or alternate packaging when explaining how you can offer such great wines at a Packaging value price. It is not cheap wine - just inexpensive. There is a difference. Next, consider packaging. Bigger and less expensive packaging will often help producers keep wine prices low while maintaining the quality of the product in the container. The days of guests being impressed by 4 lb. trophy bottles are Tim Ellison is a Certified Chef-de-Cuisine and Sommelier and holds the prestigious Diploma of Wine and Spirits from coming to an end as surely as fur coats and conspicuous consumption. Fully 1/3 the WSET (UK). He is currently Director of Food and Beverage Service at Pacific Institute of Culinary Arts and is the of the carbon footprint of a bottle of wine is simply transporting the glass bottle instructor for its Wine Studies Programs. Visit at www.picachef.com

The Publican 23 Managing Expenses Keeping Your Bottom Line Top of Mind

by Terri Perrin

24 The Publican When Brent Holowaychuk was a little boy his grandfather always used to say, “Count your pennies and the dollars will look after themselves.” Who knew that grandpa’s wisdom would serve him well when he and his wife, Tanya Finley, became the proud owners of Finley’s Irish Bar and Grill in Nelson about 10 years ago.

The Audit Advantage Holowaychuk admits that he did experience a period of trial and error in his early days of pub operation, but not anymore. “We hired an outside auditor to examine our costing in both the pub Bob Matthews, a Chartered Accountant with absolutely everything - all bar and kitchen spillage, and in the kitchen,” he describes. “The audit made Matthews Campbell in Vancouver, has worked wastage, staff consumption, glass breakage, and a huge difference, giving us factual information to with pub and liquor store clients for more than even cutlery accidentally tossed in the trash. “Food 35 years. He has seen “the good, the bad, and the and kitchen costs are our number one concern,” explain to our staff what changes needed to be Hideaway Liquor Store made to increase profit margins.” ugly” when it comes to expense management. explains Hubbs. “We even keep track of the cost of salt and pepper.” Holowaychuk laughs when he recalls how simple “For liquor primary and licensee retail stores some of the cost-saving measures were. The shot (LRSs), we all know that the cost of beer, wine, and Matthews suggests that pubs can realize better glasses they were using, for example, had a flared spirits is highly regulated,” explains Matthews. “You profits with incremental price increases, and by lip - designed for less spillage when pouring. The can’t do much to control inventory costs - other paying attention to every single detail of food auditor recognized that, while easy to use, the than take advantage of sale prices. No matter preparation and presentation; everything from glasses actually measured 10 - 15% more liquor what you do, your profit margin will range from plate size to individual ingredients. 16 -32%. That’s a really low profit margin for a retail than they should have. Buying new shot glasses Staff cannot be expected to be knowledgeable business, but it is a matter of fact. Instead, stores resulted in an immediate expense reduction. in determining the price for a plate of food. need to focus on hard costs with annual reviews Now more cost-savvy and profit-focused, Instead, look to buying groups like Sysco for and audits of rent, staffing, service providers, and Holowaychuk and his team regularly review help. In addition to the benefit of money savings other valued-added inventory products.” costs and get competitive bids on all supplies and from group buying, their sales reps will meet services. From window cleaning to landscaping, with you to help analyze costs and will work with you to determine your weekly specials based on he believes that you must also consider the cost Controlling Food Costs and efficiency advantages (or disadvantages) of their weekly discounts. Auditors, as previously Chad Hubbs, owner of The Pint Public House in assigning a staff member to a task, compared to mentioned, can also provide tremendous insight. Toro's downtown Vancouver, agrees that cost control is hiring a professional contractor. It isn’t always just Taking food management courses is also highly vital. He stresses the importance of accounting for about saving money. recommended.

The Publican 25 Staffing Hubbs suggests that staffing expenses can be better managed through careful attention to scheduling. Rather than have everyone show up for work at the same time, they stagger shift start times. This has made a big difference, ensuring they have enough staff during busy periods, while not paying people to stand around when it is quiet. Fraser Boyer, Director of Operations for the Mark James Group, agrees that real savings can be realized in labour management. The Mark James Group is working towards cross training staff, believing that you can provide better all-around service by having more employees equally skilled in various aspects of your operation. “We are also working hard to control expenses by reducing staff turnover,” adds Holowaychuk. “We hope that our investments in staff training will make people feel more valued as part of the team and less likely to leave.”

Account for absolutely everything - all bar and kitchen spillage, wastage, staff consumption, glass breakage, and even cutlery accidentally tossed in the trash.

Marketing Some businesses are looking to social media to save on advertising costs. Boyer (and others) stressed that while Facebook, Twitter, and other Internet-based advertising platforms are essentially free, you must consider the cost of paying someone to properly monitor them. The good news is that as social media continues to evolve, tracking methods are getting more sophisticated and you can easily gauge the return on your investment of time, not just in “Likes” and “Shares”, but in sales. Be forewarned, however, that sometimes free publicity can become your worst nightmare. “Someone can go on Yelp or TripAdvisor and sabotage your business,” describes Boyer. “The impact of one individual’s online rant can have devastating effects. At least with traditional advertising, you can control the message.”

Form Industry Partnerships Matthew also believes that rather than working alone in each community, independently owner pubs and LRSs would benefit from forming strategic alliances with each other in areas such as staff training, market research, and promotions. View your community’s pubs and private liquor stores as industry partners, rather than competitors. If you can save costs through co-operative buying and training programs, everyone wins. There really is strength in numbers. “You really should know precisely how much profit you are making on everything on your menu or in your LRS,” advises Matthews. “It is not good enough to simply say: ‘Sales were X number of dollars and profits were Y.’ Money spent on a bookkeeper and proper accounting software is money well spent! You must be smart to run any business, but especially to run a profitable pub or liquor store. In today’s market, keeping your bottom line top of mind is critical to your long-term success.”

26 The Publican Mr. Yap also recommended that LP establishments be allowed to host minors accompanied by a parent or guardian during hours, up to possibly 9 pm, so LCLB Report that families can dine together, provided there are no adult-oriented activities by Douglas Scott taking place. This can potentially increase revenue for many operators. This recommendation also states that LPs do not have to allow minors if they do not want to. Allow Me to Introduce Myself I am pleased to present my first LCLB Report for The Publican in my new role as Food and Drink Ordering at FPs General Manager of the Liquor Control and Licensing Branch. I am excited to Mr. Yap announced his recommendation that FP patrons should no longer be taking on the role of General Manager at such a unique time of change. I be required to order food if they only want an alcoholic beverage. This is not am equally excited to be part of a wonderful team at LCLB, which is dedicated something new; licensed restaurants can do this, provided that their overall to both public health and safety and support of the liquor industry. focus remains on the service of food. The branch will work to clarify and better As General Manager one of my main priorities will be to implement both the communicate this aspect of liquor policy. letter and spirit of the changes set by government following the Liquor Policy Review. Other key priorities will be to support LCLB staff as we enact change, provide service to the citizens of BC and to participate in the liquor industry. Liquor in Grocery Stores It has been recommended that government find a way to allow liquor in grocery stores. For this recommendation quite a bit of consultation and research has Happy Hours been done with more to follow, including continuing to examine retail models During his 87-day Liquor Policy Review consultation, Parliamentary Secretary in other jurisdictions that permit liquor sales in grocery stores. The specific John Yap held 65 face-to-face meetings with diverse stakeholders throughout wording of the recommendation highlights the cautious approach government the province - including representatives from ABLE BC. Mr. Yap also engaged has planned. Here is the wording: thousands of British Columbians via social media and the Liquor Policy Review • The Province should develop and implement a retail model that meets website, which had 76,255 visits. Mr. Yap also received more than 3,587 private consumer demands for more convenience by permitting the sale of liquor in emails and letters and 188 stakeholder submissions. grocery stores. Government should continue to restrict the total number of retail One of Mr. Yap’s recommendations is to permit licensees to offer time-limited outlets and require separation of grocery products and liquor. This reflects the drink specials, e.g. happy hour, provided the price is not below a prescribed (yet views of health and safety advocates, and the acknowledged safety benefits to be determined) minimum price consistent with those advocated by health of restricting access to minors. advocates. Introducing happy hour will bring BC in line with other jurisdictions • Introducing liquor in grocery stores should be phased in, giving public and and give your LPs more flexibility in pricing. private liquor stores time to adjust to the new retail model.

Recommendation Regarding Minors and LP and FP Establishments Business as Usual A recommendation that ABLE BC members have specifically asked me to touch Many of the changes government has announced will require changes to upon is allowing licensed restaurants to transition away from food service while laws and policies and will therefore take some time to implement. However, also preventing minors from entering after a certain hour, such as 9 pm. It must government is committed to implementing them as quickly as possible and our be noted that should this recommendation become law, a licence endorsement branch will play a key role in this. While the branch adjusts to the challenge of would be required, so suddenly becoming more like a nightclub after a certain new Liquor Policy, we are still here to help you, our licensees. Interaction with time is not automatic. Restaurants will have to apply, and the recommendation branch staff will change very little, if at all, from your perspective. suggests that local government and local residents should provide input; reflecting the approach taken for LP applications.

The Publican 27 Community Partnerships Build Stronger Businesses by Joanne Sasvari

Photo courtesy of Tourism BC 28 The Publican Back in 2010, Vancouver’s Olympic Village was little Support Local Producers & Charities more than empty buildings and messy construction The pub has been a big part of that changing sites. Four years later, “the Village” is one of culture. One of the ways the brewhouse connects Vancouver’s most vibrant new neighbourhoods. with the community is by serving produce from Of course, all the slick new housing has been a local farms and ranches, supporting businesses that big draw, and so is the proximity to established in turn send customers to The Noble Pig. “There’s neighbourhoods such as Main Street. But the a huge amount of shopping local, eating local, strong partnerships formed between businesses and supporting local here. And that builds strong such as Legacy Liquor Store, retailers, restaurants, local relationships,” Summers describes. “It’s a good and even the bank have helped make the area partnership all around.” both a close-knit community and an attractive destination. The pub also supports local arts organizations and other groups. Among them is the nearby Kamloops “We started an unofficial merchants association Art Gallery, which holds its annual “Blues & Brews” in the Village,” says Darryl Lamb, Legacy’s product fundraiser at the brewhouse. “It’s a really great specialist. “There’s only a handful of businesses partnership with a downtown local business,” down here. We’re working together to bring more Summers notes. “Because of that relationship, staff businesses into the Village, and it’s working. That’s are regulars at our brewhouse, and we send out-of- why you haven’t seen ghost town stories in the town visitors to the art gallery.” last two years.” Lamb knew what many pubs and private liquor stores are discovering: No matter how innovative Creating a Destination the concept, how busy the location, how perfect In 1994, the Yaletown Brewing Company was the brew or savoury the menu, no one in the not only one of the first brewpubs to open in hospitality industry finds success all on their Vancouver; it was one of the first non-industrial own. Smart businesses not only build strategic businesses to open in what was still largely a partnerships, they leverage them to make their warehouse district. Back then, recalls Fraser establishments into must-visit destinations. After Boyer, Operations Manager for the Mark James all, it’s what public houses were always meant Group (MJG), which owns the pub, the handful of to do. businesses in the neighbourhood worked closely together to help each other thrive. Now that Yaletown has become such a success story, that Where to Begin? role has been taken on by the Yaletown Business Building a relationship with the community Improvement Association. “It was a little bit more could start with supporting the local sports team, fun back then,” Boyer says wistfully. sponsoring a popular festival, hiring a hometown band, or offering a discount to a nearby business. It could mean providing a free shuttle or launching Tailoring to the Neighbourhood a loyalty program. It could rely on suppliers MJG tailors its partnerships to the neighbourhood to provide enticements to keep people in the its pubs are in. For instance, the Flying Beaver Bar establishment. It could mean carrying locally made & Grill in Richmond often partners with Harbour or grown products, or providing a space for local Air - in fact, they co-own their building on the organizations to hold their celebrations and other Fraser River. “I think there is a symbiotic relationship events. between the two,” Boyer describes. At Big Ridge That’s just one of the ways The Noble Pig Brewhouse Brewing in Surrey, though, there are no other in Kamloops has become such a popular businesses nearby, “so we do our own stuff. We run destination, despite being located in what was, buses to the Seahawks games. We do buses to the until recently, a largely deserted downtown. “With Lions games in Vancouver. These resonates with every event we do, our intent is to tie it to some the community out there.” sort of community involvement,” explains General One of their longest and strongest partnerships has Manager Maeghan Summers. been with the Vancouver Trolley Company, which When the brewhouse opened in August 2010, the they use to take guests from the Yaletown location to owners chose the downtown location because it Rogers Arena and BC Place for sporting events, and was big enough for all their brewing equipment. then back to the pub to celebrate afterwards. “We’ve What they discovered was a neighbourhood on the been doing that at least 15 years,” Boyer explains. brink of regeneration. Like so many North American Whatever the effort - showcasing a local producer, downtowns, the Kamloops city centre had long providing tickets to the big game, working with been abandoned for the suburbs; now people are suppliers, offering a discount, or forming a united flooding back. “A sense of community is starting front with fellow businesses - all of it goes toward to happen in the downtown core again,” Summers building partnerships that create a successful says. “Our culture has really changed.” and vibrant community. And when that happens, everybody wins.

The Publican 29 Marketing by Sean Hayne

Untappd - A New Social Networking App Promotes Craft Beer Tourism

Many businesses have decided to invest a In order to encourage users to try something new, Untappd allows them to earn great deal of their marketing efforts into badges for sampling particular beers. For example, to earn a “Drink Like a Kiwi” social media. However, the big question badge, you try 5 different beers from New Zealand. Earning badges can become remains: Where is our money and time best competitive and somewhat addictive! spent? What is worth putting our time and From a consumer standpoint, Untappd offers a great way to keep track of which energy into, and how is it going to benefit beers they have tried and what they thought of each one. our business? Untappd can greatly benefit pubs that promote and use it. Customers check Pub and bar owners might want to say hello in (similar to Facebook’s check-in feature), putting a pin on your pub on a map, to Untappd, a new social networking app for letting their friends and fellow Untappd users know where a great place to drink craft beer drinkers. Available for all platforms a great beer is located. This increases the chance of your guests staying and (Apple, Android, Blackberry, and Windows), drinking longer, with the hope that someone will see their check-in and come Untappd helps you to discover the most join them, or perhaps simply sampling another brew to unlock that next badge. popular local bars and beers wherever you go, share your beer reviews and photos with Breweries can start an Untappd account to interact with their fans, and gain your friends, and read personalized beer valuable consumer insights and analytics suggestions to help find your new favourite brew. Pubs can promote this app - and thereby their businesses - at little or no cost. The idea is to “check in” when you are out at the bar having a pint of craft or Simply have your servers and bartenders mention it to customers, or set up tent domestic beer. You rate the brew on a scale of 1-5 including half marks, write a cards on your tables to promote the use of the Untappd. Choose an “Untappd 140 character blurb about it, and post your location. Your home page features a Beer of the Week” and advertise it with shelf talkers in your LRS and on your public feed where you can see what your friends have been drinking and where chalkboard. The possibilities are endless to promote your brews and your pub. they are drinking it as well as a public and global feed to see where people are Welcome to social networking for 2014 and beyond. drinking good beers around you, taking craft beer tourism to a whole new level. Foursquare is used to find locations of local bars, breweries, check trending beers, and pinpoint where you can find a particular brew. Sean Hayne is a craft beer aficionado and enjoys selling beer at Clover Crossing Liquor Store in Surrey.

30 The Publican What's New? by Debbie Minke

Spirits Wines Ciroc Amaretto is rich and exceptionally versatile, allowing for Bokbunja-Um is a delicate, moderately sweet fruit wine from Korea made with black a greater range of cocktail creativity. This unique twist to the raspberries. This award-winner was chosen as an official wine for the Inaugural Dinner of the brand’s line-up boasts a rich cherry-almond flavour infused with new Korean President in 2013. Serve chilled as a dessert wine. Spec 375ml $11.50 +783555 a touch of vanilla for a silky-smooth finish. Spec 750ml $47.99 +36442 Seven Terraces Sauvignon Blanc 2013 is a classic from Marlborough, New Zealand that harmoniously blends vibrant minerals, flint, and rich tropical nuances. Enjoy the wonderful Wòdka Vodka hails from Poland, and is said to be based on a aromatics of ripe herbs and a palatethat exudes guava, green apples, and passion fruit are recipe from the Communist days of collective distilling. Made elegantly framed with a refreshing crisp and dry finish. Spec 750ml $18.99 +778332 from rye and distilled three times, this vodka is clean, clear and supple. It offers excellent value. Specialty 750ml $24.99 Haarth Organic Semillon-Chenin is perfectly balanced with dry floral and citrus character. On +858704 the palate this organic white is fresh and light with a lemony zing on the finish. Great value. Spec 750ml $12.89 +679753 George Dickel Rye is intense and spicy, evoking the traditional profile of American Rye. The only rye whiskey to undergo the Vina Bujanda Rioja Reserva 2006 is a Spanish beauty that’s elegant and complex with unique George Dickel method of chilling and then charcoal tobacco and wood notes on the nose. Made with 100% Tempranillo, the palate is well-defined, filtering, it’s aged at least 5 years. Spec 750ml $33.99 +345561 with smooth tannins and a long finish. Great value. Spec 750ml $23.99 +329946

Vana Tallinn is a strong liqueur from Estonia with a soft rum La Nova Rosso Salento IGT 2010 offers notes of blackberries, raspberry tea and dried roses. On taste. Citrus oils, cinnamon, and vanilla give this smooth liqueur a the palate enjoy robust fruit flavours and no hard edges. This Italian red has a rich mouthfeel, unique flavour that’s great on its own, and teams well with coffee and a nice finish. Spec 750ml $14.99 +077685 and fruit juices. 40% alc/vol Spec 500ml $25.56 +368290 Line 39 Petite Sirah 2012 is a full-bodied wine that is both complex and elegant. California’s Boodles Gin was created by London’s Boodles Gentlemen’s North Coast grapes are perfect for this zesty mix of cherries and tannins enhanced by a trace Club in 1845. It was reputed to be the favourite gin of the club's of weeds, green, oak, and tobacco. Spec 750ml $18.99 +204891 most famous member, Winston Churchill. This “Proper British Viñaredo Mencìa 2012 is an intense, violet-red coloured wine with aromatics full of red fruits Gin” is juniper and coriander based and flavoured with 7 other and elegant minerals. It has a velvety mouthfeel and offers great body and balance that botanicals, and unlike most gins, contains no citrus. 750ml persists as the wine opens up. Spec 750ml $21.97 +339242 $31.99 +91603 JP Azeitão Red 2012 is Portugal’s #1 wine. Blended from Shiraz, Castelao, and Aragonez Luna Rum Horchata is a creamy liqueur that has been enjoyed grapes, this ruby-coloured wine boasts ripe fruit aromas and flavours. This midweight red is for centuries in Latin America, Spain, and even ancient Egypt. fresh and lively with a smooth finish. Great value. Spec 750ml $11.99 +292979 Barbados rum is blended with cream, cinnamon, vanilla, and other secret ingredients. It’s smooth, creamy, and delicious. Spec Tenute Rubino Negramaro Salento 2011 offers persistent notes of blueberry, blackberry, 750ml $19.95 +580407 black cherry, pomegranate and cherry, accompanied by spicy notes. It’s soft and balanced on the palate with sweet tannins that yield a pleasant and persistent finish. Spec 750ml $19.99 Antiquity Blue Rare Premium Whisky is made from the choicest +606061 malts, mellowed in imported white oak casks and distilled in traditional copper stills in India. It offers a rare touch of heather Rondo Hills Spanish wines offer great value. The Cabernet Sauvignon is a modern red style, and peat, and is smooth with a velvety feel on the tongue. 42.8% with well ripened blackberry fruit. It’s gentle with soft tannins and a long complex finish. Spec alc./vol. Spec 750ml $39.99 +880039 750ml $12.90 +464537 Chardonnay and Sauvignon Blanc are also available.

Nuestra Soledad San Baltazar is a single village mezcal that Orin Swift Locations Series “F2” sports a label that mimics a French license plate. Opaque features its own distinctive flavour and aroma according to with ruby accents, the wine boasts aromas of wild berries, warm spices, plum, kirsch, lavender, the soil, local water sources, and the wood used by its Maestro and subtle oak nuances. The entry is penetrating with flavours of ripe blackberry, currant and Mezcalero. It’s crafted using the traditional process of pit- blueberry that generously coat the palate. Spec 750ml $28.99 +404244 roasting, mule-drawn tahona-crushing, open fermentation, and double-distillation in a locally-made copper pot still. Bottled at 47.5% alc./vol. Spec 750ml $75.95 +081893 New Book

Scott Young is an internationally known bartender, teacher, DVD creator, and speaker Beer from Extreme Bartending. He has released a new eBook titled 199 Ways To Increase Your Tips! How To Become A Truly Exceptional Bartender and launched his new website www. TheBartendingMasters.com. Mariachi is the only rice-based, wheat-free tequila beer with agave and lemon flavours. This Mexican beer, brewed in Turkey, has only 4.2% alc./vol. The unique brewing technique using very low pasteurization makes the beer fresh, crisp, and easy to drink. Restricted 6x330ml bottles $9.99 +799254

The Publican 31 WASHROOM RENOVATIONS by James Bradley

32 The Publican Whether you are building a new space, undertaking sinks allow the staff to do a quick wipe down a major renovation or just looking to do some small during the night, with faucets and dispensers improvements in your pub or bar, the washrooms staying clearer longer. On larger renovations, tiles are one of the areas where “getting it right” really or acrylic flooring with cove bases and continuous counts. Washrooms, while being one of the tile walls support an easily cleanable space. smallest spaces within a venue, are amongst the biggest drivers of sales for owners. These spaces, if Impression designed correctly, can influence both patronage and sales, with many renovations having only a The look, feel, and impact of the washrooms will minor effect on your daily operations. give your patrons something to appreciate and talk to their friends about. There are endless washroom The three keys to consider when renovating renovations that can have a positive effect on your washrooms are durability, cleanability, and space. Here are a few: impression. These three keys will support you in Flooring - New flooring can often be laid directly creating a space that has a positive impact on sales Buffalo Club. Photo courtesy of James Bradley. and keeps your patrons coming back. over your existing flooring allowing for minimum to no shutdown time. Transitions and material thicknesses should be considered as well as the Fixtures - Like countertops, fixtures also support Durability condition of the existing floor. The flooring options the first two keys while increasing the overall A well thought-out and durable design well keep available are vast and including tile, vinyl tile, vinyl hygiene of the washroom. When choosing hands- your renovated washroom looking great and plank, and concrete acrylic. free faucets and dispensers, consider quality and standing up to the inevitable abuse these areas function over price. Disrepair or poor operation Lighting - Not only can updating lighting transform are subject to. When selecting materials, design will have a negative effect. These can also be quick the look of an existing space, it can drive energy details, and finishes, the question you should change-out items. costs down! LED and LED strip lighting have always ask is, “How will this stand up in the long opened an entirely new chapter in design and Washroom Partitions - This is the area of biggest run?” It will do you no good to renovate a space appearance. The challenge of backlighting mirrors opportunity yet the greatest challenge. Partitions that, in a few months, looks worse than before and creating impressive lit ceiling coves is now are the most difficult items to keep looking you started because of damaged or worn out a thing of the past. Feature lighting within the good and still handle the abuse. When patron surfaces. Items including doors, partition stalls, washroom can add elegance and sophistication to demographics are reviewed and discussed, washroom fixtures, and countertops are all subject the space, and should not require shutting down materials and hardware can be effectively selected to significant wear and tear, and can be brilliantly to achieve this. to meet the challenge and create an impressive designed with this in mind. look in your washrooms. Wall Coverings - New wall vinyl or tile will change the look and feel within the space and can help When your customers feel comfortable and get a Cleanability to create the impression of a larger space. Colours positive impression by how you present all your Just as important as a space that can handle wear and finishes should be carefully considered and spaces, they will return and more than likely bring and tear is a space that is easy to keep clean. planned out. friends. For women especially, the washrooms The placement, size, and number of garbage can have a significant influence on their overall Toro's Countertops - Granite and quartz are both receptacles and paper towel dispensers play a experience. This alone is reason enough to review excellent options for washroom vanity tops. They significant role in your patrons keeping things your existing facilities and see if they match the are a cost-effective solution to create a dramatic clean. Placing a dispenser and adequately sized message you want to send. Remember where change in your space that will support both receptacle near the exit door is one way to do women go men follow! durability and cleanability. The colour options this, and your patrons will appreciate the gesture. are vast and dramatic, and can take you from For all hospitality design and consulting services, contact James Bradley Consider creating a clean and inviting washroom contemporary to ultra-hip. If this work is well Consulting Inc - the liquor industry experts - at 604-781-1477 or with quartz or granite countertops with planned and executed, minimum to no shutdown [email protected]. undermount sinks and hands-free faucets and time should be required. soap dispensers. The countertops and undermount

The Publican 33 Names in the News BC’s Icewine harvest started earlier than most years by Debbie Minke on November 20 with sub-zero temperatures in the Okanagan. 29 wineries expressed interest in producing Icewine for a potential harvest of 1,000 tons, which would be the most ever on record. ABLE welcomes the following new LP and The inaugural 2013 WineAlign National Wine Awards Phillips Brewing’s annual Benefit Brew series has of Canada saw 1,081 wines entered by more than 150 launched with its first installment, Blood Orange LRS members: Canadian wineries judged by 16 independent wine Wit. Proceeds from the sale of this brew will benefit Alfredo’s Pub & Liquor Store, Prince George critics. Wines were tasted blind, with the top 22% Little People of BC, an organization that provides Highwayman Hotel & Pub, Union Bay entering a final round for a second evaluation. Top support and builds awareness for people affected Little Mountain LRS, Chilliwack scoring wines earned a platinum medal, a first for a by dwarfism. Mile Zero Pub & Liquor Store, Masset Canadian wine awards program. This year, Mission Murrayville Liquor Store, Langley Central City Brewers & Distillers have opened their Hill Family Estate Winery was awarded Winery of Northgate Liquor Store, Nanaimo new 65,000 sq. ft. state-of-the-art brewery and the Year. BC wineries to be named in the top 20 Sardis Liquor Store, Chilliwack distillery in Surrey. They also celebrated their 10th wineries were: Spinnakers Brewpub, Victoria anniversary. 1. Mission Hill Family Estate Winery Spinnakers Spirits Merchants, Victoria The Blackbird Public House & Oyster Bar has opened (2 platinum, 3 gold, 3 silver, 4 bronze) Thornhill Pub, Terrace in Vancouver’s financial district. The two-floor venue Valley Central Liquor Store, Langley 3. Road 13 Vineyards takes the city a step further in modern pub culture, Westwood Sports Pub, Prince George (2 platinum, 1 gold, 4 silver, 8 bronze) featuring fresh daily oysters, creative pizzas and daily 4. Moon Curser Vineyards lunch & dinner offerings. The beverage program (3 gold, 3 silver, 5 bronze) showcases 24 beer lines, interesting craft cocktails, New associate members and a satellite scotch bar boasting 70+ labels. 7. Red Rooster Winery Barnet Logic Group, Surrey (1 gold, 7 silver, 7 bronze) Kwantlen Polytechnic University has announced Global Payments Canada, Vancouver that it will be launching a two-year diploma program Magnus Insurance Services Inc, North Vancouver 10. Meyer Family Vineyards in Brewing & Brewery Operations this September. It’s Soren Enterprises Inc, Burnaby (1 platinum, 1 gold, 2 silver, 1 bronze) the first program of its kind in BC, and only the third Vancouver International Wine Festival, Vancouver 13. Burrowing Owl Estate Winery in Canada. 35 students will begin learning to brew (1 platinum, 5 silver, 3 bronze) from scratch at KPU Langley’s specially designed Congratulations to Vancouver Island Brewing for brew laboratory. The program’s interdisciplinary 15. CedarCreek Estate Winery capturing the “Best of Show” title at the BC Beer course load will also train students in the psychology (1 gold, 4 silver, 6 bronze) Awards for its Hermannator Ice Bock. The CBC People’s of sensory evaluation, finishing and packaging, Choice Award was given to Powell Street Craft 16. Nk'Mip Cellars business ethics, and communication strategies. Brewery for their Whiskey Porter. Other first place (1 gold, 3 silver, 6 bronze) Students will get additional practical experience at winners are listed below. 17. Tinhorn Creek Vineyards local breweries during a summer work experience Congratulations to Painted Rock Estate Winery for (1 gold, 3 silver, 5 bronze) placement, and learn from experts with the BC Craft Brewers Guild and the Master Brewers Association winning the prestigious BC Winery of the Year award 18. Painted Rock Estate Winery of Canada in guest lectures. More information is at the InterVIN International Wine Awards. (1 silver, 3 silver, 5 bronze) available at www.kpu.ca/brew.

B C Beer Awards 1st Place Winners

Category Brewery Beer Name Brewer Session Lager Big Surf Big Surf Lager Wolfgang Hoess Pilsner Central City Brewers & Distillers Red Racer Pilsner Central City Brew Crew Special Lager Vancouver Island Brewing Hermannator Ice Bock Ralf Pittroff Session Ale Nelson Brewing Co. Wild Honey Organic Ale Mike Kelly English Ale Nelson Brewing Co. Hop Good Organic Mike Kelly American Ale Parallel 49 Brewing Co. Gypsy Tears Graham With Wheat Beer Deep Cove Brewers & Distillers Quick Wit Wheat Ale Kevin Emms Fruit Beer Central City Brewers & Distillers Red Racer Raspberry Wheat Ale Central City Brew Crew Vegetable/Spice Beer Central City Brewers & Distillers Red Racer Pumpkin Ale Central City Brew Crew Special Beer Howe Sound Brewing Wee Beastie Oak Aged Scotch Ale Paul Wilson & Franco Corno Scottish/Irish Lighthouse Brewing Co. Race Rocks Amber Dean Mcleod Brown/Porter Phillips Brewing Co. Chocolate Porter Phillips Brew Team Stout Persephone Brewing Co. Stout - Off Stout Anders McKinnon Belgian/Sour Beer Yaletown Brewing Co. Yaletown Oud Bruin Yaletown Brewers IPA - India Pale Ale Driftwood Brewing Co. Fat Tug IPA Jason Meyer & Kevin Hearsum Imperial IPA Central City Brewers & Distillers Central City Imperial IPA Central City Brew Crew Strong Central City Brewers & Distillers Thor’s Hammer Central City Brew Crew

34 The Publican ABLE Benefits by Ian Baillie

Advocating for the Industry During the Liquor Review, we presented government with nine formal recommendations, which reflect the work of our board and those members ABLE BC is proud of the range of services and partnerships we’ve built over the who took the opportunity to contribute their perspectives. We are proud of years. These exclusive offers help members save money on day-to-day needs, these recommendations, and we know that government has considered all of like debit transactions, and major purchases such as shelving or windows. them carefully. When the report is released in February, we will learn the full Another important way we serve members is by advocating for them on issues results, but even then, more work must be done to develop and implement affecting our industry. In 2013, this was particularly evident during the provincial the rules. Our advocacy will continue full speed ahead. Liquor Review, which examined the entire BC liquor industry, and will transform Another way ABLE BC advocates for our members is by engaging the media the future of our province. to ensure we educate the public about how our industry affects them. Over As soon as the government review began, advocacy groups across BC were the last four months of 2013, our Executive Director, Ian Baillie, spoke to more hard at work representing various stakeholders. ABLE BC was on the ground than 60 reporters to explain and defend our recommendations regarding the advocating for pubs and private liquor stores, working hard to ensure our voice Liquor Review. Since we are known as one of the leading stakeholders for our was heard amongst all of the competing perspectives. industry, journalists seek out our opinion - they know we speak for a large Advocacy groups like ABLE BC play an important role in shaping policies and number of businesses. rules that affect our work and our lives. Government listens to groups like ours We also help our members to advocate for themselves by providing materials because they know we consult our members, and provide advice that reflects to support them when speaking with public officials, such as MLAs. 2013 was the concerns of more than 1,000 businesses across BC. We have strength in a busy year for such meetings, and we are proud to have supported dozens of numbers, and that helps us get results. members who worked to ensure their local officials understand their concerns, Consider just a few of the ways our organization has helped shape policies alongside those of ABLE BC as a whole. affecting your business: Throughout the history of our organization, advocacy has been a cornerstone • Staggered minimum wage increase and tip differential for liquor servers of our work. We are proud of the results we’ve delivered for our members, and it’s gratifying to see the continued support of a growing membership base. • 1 km separation between LRS locations, increased from .5 km Not only during major issues like the Liquor Review, but also day to day, it’s • Rural agency and private wine stores now subject to the same enforcement important to speak with one voice, to ensure that government - and all British criteria as LP and/or LRSs Columbians - understand the importance of our industry to the future of this • Late night working alone hours now start at 11:00 pm, rather than 10:00 pm province. • Increased discount for LRSs from 10% to 16%

The Publican 35 Tips on Communicating with Customers & Refusing Service

by Charlena Radic

Staff must use their observation skills (what they can ask if customers found everything they were • Once enough time has been spent explaining see, hear, smell, feel, etc.), and be highly vigilant of looking for. In a pub setting, patrons should be and the patron is unable to produce ID, ask him what is happening inside and outside your liquor greeted when a server approaches the table or a to leave. If necessary, request assistance from a store, pub or nightclub. bartender initiates communication with them. At supervisor or a co-worker. this point, staff are determining if they are able to All employees should use good communication • Use empathy, and try not to get angry even serve the customer. If an employee isn’t sure how skills: verbal (use appropriate volume, tone and you are busy and other customers are waiting for old a person is, she should just ask for two pieces ensure you are confident, friendly and assertive in service. of ID (any persons under 25 must produce two manner), and non-verbal (eye contact, head nod, pieces), be patient and respectful. They should • Document all refusals (date, time, reason and a smile, wave, etc.). The key to success is using a not ring in the order or serve the customer until description of person) in your daily logbook. combination of both. Make eye contact, smile, they have seen proper ID. Staff should be sure to and say hello to all customers within 20 seconds Dealing with Intoxication carefully examine ID, checking for authenticity, of them entering your location (even if you’re If you are not sure if a person is intoxicated, never date of birth, and if required, ask verifying busy with another customer!) as people are more assume or tell them that they are drunk. Just ask questions (date of birth, horoscope, address, likely to comply and less likely to shoplift, commit questions, listen, and assess the situation before have them sign, etc.). If the customer is unable to robbery, try to purchase alcohol illegally (whether serving the person. Speak in a professional, produce proper identification, then simply repeat it be a minor, a bootlegger, or an intoxicated confident, and firm voice. If you refuse service, tell the request. Always remain calm, professional, and patron), or cause problems if they know staff are the person you are unable to serve him/her and courteous when dealing with customers. alert and actively doing their jobs. use a lot of the same points above - depending Here are some tips to remember if you need to Staff should continually scan and monitor on the level of intoxication. They must leave the refuse service: customer behaviour (body language, conduct) pub or store and you must ensure they have a safe within the location. Ensure they are trained • Be aware of your body language - use friendly, ride home. Don’t forget to document this incident to recognize and diffuse potential problems; non-threatening movements, gesture towards in your logbook and call police if you believe the recognizing the signs of intoxication and refuse your “We ID” button or ABLE signage around the person is driving (be sure to include a description service; refusing service to minors; checking for LRS or pub. of the person and the vehicle). proper ID; preventing shoplifting; preventing • If the customer still appears to be getting upset, Refusing service should always be done and responding to armed robbery or active then you could say, “I apologize, but it’s my job to courteously and professionally. It will protect shooter situations; handling medical emergencies; make sure you have two pieces of ID” your business, your staff, and your clients. reporting incidents; and knowing how and when to make a 9-1-1 call. Always make sure • It is important to remain firm, friendly, and your employees are trained to assess situations, apologetic. “I’m really sorry, but there is nothing Charlena Radic is President & CEO of Sting Investigations and can be develop a plan, and respond appropriately. I can do.” Quoting the Liquor Act or the fines you reached at 1-877-717-8464. and the pub or LRS would receive would work well here if needed. Checking ID • If the customer continues to complain, play on Cashiers should make eye contact, smile, and ask their sympathies by saying, “It could cost me my the customer how they are doing. In a LRS, staff job” and point to the nearest CCTV camera.

36 The Publican Spotlight on Flavoured Rum

by Trevor Kallies

With any spirit category, when sales climb, the line extensions come out to play. If you think back to the last few times you were in a liquor store, you may or may not have noticed your go-to brand of liquor with a few extra shelf facings, all of which are different flavours. Vodkas were the first big category to get this treatment to any extent, but before there were whipped cream and candy cane vodkas on the shelves there was a little category growing in the shadows - flavoured rums. Flavoured rums are gaining in popularity and are widely available in liquor stores in Canada and the US. There are three main styles of flavoured rums - spiced, fruit, and creams. Spiced rums contain flavours from spices and other exotic elements that give them a unique and interesting character. Fruit rums contain natural or artificial flavours or combinations of flavours to express bright and fruity notes. Rum creams combine rum flavour with dairy or dairy substitutes to create dessert- like mixtures suitable for after-dinner drinks, cocktails, or desserts. Spiced rums are by far the most prevalent of the three styles, with countless brands on the shelves. The types of flavours and spices infused into rums offer a wide range of interesting variations, in low Sometimes companies make an entire brand many classic cocktail recipes call for a measure proof, full proof, and even over proof examples. around a flavour - Malibu being a perfect example. of coconut or spiced rum, they can be great Spiced rums can add unique flavours to cocktails, They have truly solidified themselves as a substitutions into a classic recipe to soften a baking, holiday drinks and punches and many producer of only flavoured rums. The term “Malibu Tiki cocktail. Perhaps they could provide a rum other uses, bringing decidedly tropical flavours Cocktail” is synonymous with coconut rum and variation for a guest looking to dabble in cocktails to the palate. pineapple juice. Malibu also went with extensions who is not quite ready for the full rum experience. Aromatic botanicals from dried fruits, roots, of its core brand. Over the past years they have As many Tiki cocktails already contain a mixture leaves or barks provide exciting additions to gone from coconut to a dark rum version in their of rums, juices, and syrups, playing with the already sweet liquids such as rum. Examples “Black”, Sundae, Berry, Pineapple, and Fresh. addition of spiced or flavoured rums can add a include ginger, vanilla, allspice, and cinnamon They have even pre-packaged ready-to-blend new playful touch to some serious cocktails - think - the same spices used in baking. Fruit extracts daiquiri products. Now these bottles may never a lighter Zombie or a spicy Mai Tai. If you find a of citrus, cherry, coconut, mango, pineapple, or find themselves in the hands of your favourite rum style with the proper spice blend, you could other tropical plants or fruits can also be used to cocktail bartender, or find their way into a Mai even substitute it in place of a complicated syrup flavour rum. Tai or Zombie, but their retail presence is healthy. in a pinch. Bacardi probably holds the most examples of One of the biggest retail launches in the last few Whether it is a spiced or fruity rum, for a traditional varieties of flavoured rums. They championed the years was that of The Kraken spiced rum. Big cocktail or a cheeky summer cocktail, there are market in the 1990s by introducing their flavours budget TV commercial ads, magazine print, and many options out there, and the rum section to the American public with styles like Limon, “O” even radio all announced the launch of The Kraken seems to be getting more and more diverse as (Orange), and Coco. These immediately became to be one of the biggest brands of the year. They time passes. It never hurts to try a new flavour popular as easy spirits to mix with a soda or juice even designed the bottle to have two handles in a pineapple punch or as a new daiquiri twist. for a quick cocktail. Bacardi was also the first rum that mimic the tentacles of the namesake beast. Summer isn’t that far off - it will be fruity-drink season soon enough. company to introduce rums with a combination of Most bartenders have their preferred flavoured fruit flavours: Dragon Berry, Wolf Berry, and Rock rum, and there are applications for these flavours Coconut to name just a few. in the ongoing cocktail craze. Although not Trevor Kallies is Bar & Beverage Director for the Donnelly Group.

The Publican 37 BC Hospitality Foundation by Renee Blackstone

2013 was an amazing year for the B.C. Hospitality Foundation (BCHF), with The BCHF, along with friends and family, helped him get back on his feet, James its outreach to beneficiaries and growing support from hospitality industry says, and “that's why I'm dedicated to helping someone else in need.” companies and workers around the province. Support for the BCHF’s ongoing Tip Out to Help campaign continues to grow “We are poised to help more people than ever before by offering financial as companies like Grady Wine Marketing came up with their own unique way assistance to beneficiaries, providing scholarships for the next generation of to participate. The authorized agent for the celebrated Frescobaldi estate hospitality leaders, and supporting third-party fundraisers,” says BCHF Board winery from Tuscany, Grady donated 25 cents for each glass of the winemaker's Chair Bing Smith. products sold at participating restaurants that included Blue Water Café + Raw Bar, La Terrazza, Pasta Polo, Crooked Goose Bistro, and the Beach Grove Golf Club. Eighteen people facing financial issues due to a medical crisis received help from the Foundation in 2013, among them Nanaimo pub employee Lynn Skates, So spread the word: The BCHF is there to help those in our industry who need it. Victoria's Driftwood Brewmaster Tim Fukushima, and Joe Fortes restaurant If you've got ideas, know someone who needs help, or would like to volunteer, worker Cole Carter. please contact the BCHF at [email protected]. Tens of thousands of dollars were raised through the BCHF's signature events, including Dish 'n Dazzle, Vancouver’s yearly food and wine event, two annual Freelance journalist Renee Blackstone sits on the BCHF advisory board. golf tournaments held in the summer (Vancouver and Victoria) and the Tip Out to Help campaign that has its focus in the fall. A new event this past year, Skills and Spills - the ultimate hospitality industry Sunday Funday - drew an enthusiastic crowd of participants, and promises to be bigger and more fun in 2014 as word spreads about the Olympics-style games Advertisers that had teams cracking eggs, hustling through a wild “coat-check challenge”, ABLE BC IBC Lifford Wine & Spirits 15 and racing through a gruelling obstacle course to the finish line. Barnet Logic Group 8 Lions Port Products 7 BC Hospitality Foundation 38 Lorenz Agave Spirits 11 Among the teams taking part in the event were the Glowbal Group, Earls Beverage Concepts 11 Matthews Campbell 17 BWI Business World 25 MJB Law 19 Restaurants, Tap & Barrel, Chewies Steam & Oyster Bar, the Pan Pacific Hotel, CONNECT IBC Northwest Stoves 5 Yaletown Distillery, The Fairmont Pacific Rim, the Vancouver Convention Centre, ContainerWorld 29 Protonics 4 David Herman & Son 10 Prudential Sterling 36 the Mill Marine Bistro, and The Sandbar on Granville Island. A special thanks was Diageo Canada BC RBC Royal Bank of Canada 35 sent by the BCHF board to the top fundraiser, The Fairmont Pacific Rim, which Energy Wise 17 Sebucom 11 Evolution Initiatives 33 SPL Trade 35 has so far raised more than $3,750. FreshTAP 22 Sting Investigations Inc. 27 Good Spirits Sysco 30 The pace is also picking up with events organized by or involving past Premium Liquor Importers 10 Time Access Systems Inc 5 beneficiaries, such as the second annual “Magic Bru (Part Deux)” burlesque Harlan Fairbanks Co 16 Urban Distilleries 10 Homelife Benchmark 17 Western Financial Group charity performance at The Cellar Night Club in Vancouver, with all funds James Bradley Consulting Inc. 13 Insurance Solutions IFC benefiting the BCHF. Among those on stage that night in November were Bruce Johnstone's Benefits 8 Western Shore Trading 10 Kirkwood Group 11, 26 James and fellow bartenders from Doolin’s Irish Pub. In May of 2011, James - a father of three - was facing financial hardship due to a serious medical condition.

Next Issue the PublicanSummer 2014 • Leveraging Festivals • Increasing Beverage Sales • Building Loyalty • Private Labelling & House Brands Call 1-800-667-0955 to book your ad by March 28.

38 The Publican

® THIS IS PURE LUXURY. THIS IS THE WORLD OF CÎROC® FLAVOURS.

PRODUCT SIZE SKU RETAIL PRICE

Ciroc Amaretto 750ml 36442 $47.99

Ciroc Peach 750ml 621599 $47.99

Ciroc Red Berry 750ml 650192 $47.99

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