MARCH 2015 VOL 4, ISSUE 6 How to Sell More Wine Find the Right GM For Your Restaurant Craft Work Supporting Small-Batch Producers IT’S THE 4TH ANNUAL CHARITY CORNHOLE CHALLENGE. Join us for an Earth Day Celebration at the 2015 SweetWater 420 Festival April 17–19 at Centennial Olympic Park. We’ll be hosting our 4th Annual Charity Cornhole Challenge, so sign up today at cornholeatl.com, and follow us on Twitter and Facebook for updates. Follow us: #GScornhole Contents 14 March 2015 DEPARTMENTS 3 Publisher’s Letter 4 GRA News 10 ACF Update 22 Industry Events 23 Snapshots 24 Restaurant Report FEATURES Craft Work 14 By Lara Creasy 19 23 Supporting small-batch producers can be challenging, but the rewards are More Than a Gut Feeling many for restaurants willing to put in 20 By Steve Gibson the effort. Plus, four ways to get the The restaurant industry is set to have wines you want. its busiest year ever, and competition is growing. It's time to elevate your Sell More WIne game to find and keep your most 19 By Jennifer Moleski important assets: the right managers Learning more about the wines on your to lead your business. menu will help you sell more without being pushy. Publisher: John Sawyer Restaurant INFORMER is the official Managing Editor: Christy Simo magazine of the Georgia Restaurant Graphic Design: Scott Bagley Association and is published by Media Manager & Assistant Editor: Erika Valko Sawyer Direct, LLC at P.O. Box 49053, Art Director: Sally Dunn Colorado Springs, CO 80949. © 2015 by Sawyer Direct LLC. All rights reserved. Contributing Writers: Karen Bremer, Eric Karell, Lara Creasy, Steve Gibson, Jennifer Moleski For subscription or advertising About the Cover: The Wrecking Bar team information, call 719.599.7220 or photographed by Manuela Montañez email [email protected] RestaurantINFORMER.com | 1 Impress Your Guests the Minute they Step GUEST PAD Inside Your Restaurant BY NCR NCR Guest Pad is a new interactive mobile guest and table management solution that lets you and your staff interact with customers on a new level. - Capture special requests - Adjust the wait list status and seat guests on a customized floor plan - Alert guests with text paging, directly from the wait list to their phones - See key metrics and analytics to know performance and wait list times - Increase table turns by knowing table status at all times with NCR Aloha POS integration - Control the floor yourself and see guest info from your smartphone with My Tables app for managers and staff To talk about your FREE download of - Streamline the wait process with NCR’s GUEST PAD, please contact: easy-to-use adjustments and efficient communication between multiple Garry Easterling, Sales Director devices RDS-Southeast [email protected] 678-279-8041 Veronica Lister, Inside Sales Manager RDS-Southeast [email protected] 678-279-8054 Crazy for Craft t’s the story of the underdog. Against giants in the This issue’s cover story reveals the relationship between Iindustry, the companies who control the market, comes the craft brewer, distiller, distributor, restaurateur and the little guy who creates something new and unique, builds customer. Between these connections and the growing a following by spreading his passion and slowly grows a interest of the consumer, the craft industry has flourished. significant market of devotees that spurs others to say “hey, With servers as the connection point to the customer, I want to do that.” And then it starts again. we also give tips on how servers (and their managers) can Just as consumers are reconnecting with where their food learn more about the beverages on the menu and increase comes from and how it gets to the table, wanting to feel sales as a result. Check out the article “Sell More Wine,” our the connection back to the local farm, the public is also second in a series dedicated to servers. revolting against the massive beverage companies. They are This issue also introduces a new department to the looking for that beer, spirit or wine that promises a more magazine, Restaurant Report. If you’re interested in learning intimate feel. They feel closer to it because they are sitting about restaurants moving into the area or expanding into in front of the casks, talking to the brewmaster and tasting new locales, this listing of soon-to-open restaurants will the full flavor offered in each sip. give you the insider details. It’s you, the restaurateurs, who are taking the passion Like you, the team at Restaurant INFORMER enjoys from the brewers, distillers and distributors and sharing it discovering new beverages. Look for us at the High with customers sitting at the bar and table. They see and Museum Atlanta Wine Auction Trade Tasting Thursday, feel your excitement of pouring the latest, locally crafted March 26, 2015, or just sitting at the local restaurant bar, discovery, and they want to be a part of it. learning from experts on the other side. ■ RestaurantINFORMER.com | 3 NEWS MESSAGE FROM THE EXECUTIVE DIRECTOR Georgia’s Local Industries Are Booming eorgia continues to boom with innovation, stay allows restaurants to expand their drink menus, offer a quality Geconomically competitive and provide job opportunities. product to customers and support local industries. Georgia’s From the local, fresh produce of Georgia’s farms to the creativity brewpubs inspire innovation in their craft and support local of Georgia’s restaurants and the variety of brewpubs in town, we industries themselves. should be proud of the contribution that these industries bring To help Georgia’s brewpub and breweries grow as an industry to the state. in the state and stay competitive nationally, Georgia’s craft beer As these examples show, Georgia’s industries contribute to industry is hoping to tackle some key legislation during the the unique characteristics of the state, one its citizens recognize 2015 legislative session by passing Senate Bill 63 – or the Beer and adore and that tourists to the state admire. These industries Jobs Bill. The bill would allow purchasing a pint at a brewery also work together to support one another – an indicator of as well as taking beer home from breweries and brewpubs – a their success. practice that is already welcomed in many states surrounding For example, Georgia’s restaurants turn to their local farms Georgia. In fact, according to GABeerJobs.com, Georgia is one to place Georgia Grown products on their tables. It’s not only of five states left where a brewery cannot sell beer directly to convenient, it also ensures restaurants are using local, fresh and consumers. The Beer Jobs Bill would allow Georgia’s craft beer seasonal items in their restaurants to provide a great dining companies to benefit individually, but it would also contribute experience for their patrons. Likewise, restaurants want to offer to the state’s economy. their customers the best options when it comes to beverages that When Georgia’s legislation supports local owners and accommodate their meals – and restaurants often turn to local companies, it helps the state’s economy as a whole and keeps the brewpubs to meet this need. state competitive with surrounding economies. Jobs get created, Georgia has a variety of brewpubs that offer a quality selection the economy gets a boost and the state becomes appealing to of beverages for restaurants to choose from. This local selection visitors. Georgia’s industries have a lot to offer, and their success should be encouraged and protected instead of hindered. Georgians take pride in buying local to support their local Why Become a Member of the Georgia industries, and this support will only help Georgia’s economy Restaurant Association? flourish as a whole and keep companies in the state. When Whether you are looking to get involved with shaping public policy, Georgia’s industries work together, for discounts on programs and services that are critical to running a everybody benefits. ■ restaurant or want to stay informed about changing laws and regulations Sincerely, affecting the foodservice industry, you’ll find it all at the GRA. Karen Bremer Online applications are available at www.garestaurants.org/ Executive Director Applications. For questions, contact Ryan Costigan, GRA director of Georgia Restaurant Association membership, at [email protected] or (404) 467-9000. 4 | Restaurant INFORMER March 2015 2015 Board of Directors and GRA Staff Georgia Restaurant Association Staff John Metz, Sterling Spoon Culinary Mgmt., Marlow’s Bonefish Grill, Outback Steakhouse Georgia Restaurant Association Staff Tavern, Aqua Blue Federico Castellucci, Castellucci Hospitality Group Karen I. Bremer, Executive Director Mick Miklos, National Restaurant Association Chris Coan, Gas South Yvonne Morgan, Executive Assistant Nancy Oswald, Ruth's Chris Steak House Paul Damico, FOCUS Brands Inc. Katie Jones, Public Affairs Coordinator M. Anderson Piper, Chick-fil-A, Inc. Walt Davis, Retail Data Systems Daniel New, Public Affairs Assistant Jim Squire, Chairman Emeritus, Firestorm Michael Deihl, A Kitchen Kalamity Ryan Costigan, Director of Membership Dale Gordon DeSena, Taste of Atlanta Tandelyn Daniel, Member Development Executive Executive Committee Jamie Durrence, Daniel Reed Hospitality Chris Hardman, Member Development Executive Chair - Ryan Turner, Unsukay Community of Businesses Tripp Harrison, Sterling Hospitality/Sterling Spoon Rachel Bell, Marketing & Communications Manager Vice Chair - Paul Baldasaro, Home Grown Industries of Culinary Mgmt. Sydne Daniels, Marketing & Events Coordinator Georgia, Inc./Mellow Mushroom Julie Kritz, Chick-fil-A, Inc. Nina Kamber, Marketing & Communications Past Chair - Bob Campbell, T.MAC Board of Directors Nils Okeson, Arby's Restaurant Group, Inc. Coordinator Secretary – Brian Bullock, Legacy Restaurant Group Krista Schulte, The Coca-Cola Company Kelly Schenck, Zero Waste Zones Manager Treasurer - Perry McGuire, Smith, Gambrell & Steve Simon, Fifth Group Restaurants Russell, LLP Mitch Skandalakis, Waffle House, Inc.