INDEPENDENT FALL 08 7/24/08 3:41 PM Page 7
news briefs: nra show highlights
DRINK IT UP
The fusion of culinology and mixology is taking hold
of the restaurant industry, prompting many business-
es to place a greater emphasis on the beverage com-
ponent of their operations.
At this year’s NRA Show, Research Chefs
Association President Stephen Kalil hosted a panel
of some of the industry’s top mixologists and bever-
age developers to provide insight into the importance
beverages can have in the overall success of a
restaurant. “Culinology at the Table: Mixology and
Creative Beverage Product Development” panelists
included Allen G. Katz, director of mixology and
spirits education for Southern Wine and Spirits, and
David Pennacheti, owner and president of Wine Guru
Service LLC.
The experts discussed the importance of featuring
a wine list that appeals to a broad range of tastes,
along with unique cocktails.
According to Kalil, culinology – the combination of
culinary arts and food science – combined with
mixology – creating and producing new beverages –
can be the foundation of what makes a restaurant
stand out from the competition.
And, with the sales of distilled beverages remain-
ing strong throughout the country, many bartending
professionals have the opportunity to take on a more
meaningful role in the operation of many establish-
ments. “Bartending is moving away from being a
transient job because of the interest in mixology,”
Katz said.
“There is now a community of bartenders who
manage the professional devel-
opment of employees, work
with distillers and producers, and
create and produce new cocktails.”
Pennacheti pointed out that con-
sumers today are more knowledgeable
in wine and beer, requiring restaurants to
meet the needs of a discerning clientele.
“It’s important to offer something for every-
one on the wine list,” he said. “Every restaurant
needs a good, better, best selection of wine, to
appeal to everyone.”
Pennacheti added that variety is not always
everything it’s cracked up to be. Rather than offer-
ing a large menu of beverages, it is best to be fea-
ture several high-quality beverages instead.
“You want to be known for a certain product,”
Pennacheti said. “Use fresh fruit juices and garnish-
es, and really take it to the nth degree. I would
rather have four or five great drinks than a long list
of beverages, which will also drive restaurants to
carry too many bottles.” –Kate Burrows
Beverages have a growing impact
on the success of a restaurant.
<<
Power for Change
Photo: JOHN IVANKO/ecopreneuring.biz ©2008
For spouses Lisa Kivirist and John Ivanko, the food industry not only
gives them the ability to work with food, but also help change the world for
the better. According to Kivirist, both are passionate about food and “the
power of business to really positively change our world.”
At this year’s NRA Show, the two advised attendees on ways to do just
that with their presentation, “Marketing to Conserving Customers: A Guide
to Operating Green with a Triple Bottom Line.”
Kivirist and Ivanko are the owners of Inn Serendipity Bed & Breakfast,
which is located on a five-acre organic farm outside of Monroe, Wis. The bed
and breakfast is powered by renewable energy and serves organic and veg-
etarian meals. “[When] you blend passions for food and passions for sustain-
able green business as an agent for social change, you get a lot of power for
really leaving this world a better place,” Kivirist said.
During the presentation, Ivanko explained the meaning of the “triple bot-
tom line,” which looks not only at a business from the perspective of people
and profits, but also the planet. This consideration for the environment is
now shared by a group of consumers called “cultural creatives.”
These people represent 50 million Americans who see themselves more
as “conserving customers than consumers,” Ivanko said. “[They]
are strongly aware and mindful of these issues facing the planet,
and they want to take action to address them.”
To market to the environmentally conscious, the two suggested
several ideas, including restaurateurs taking a selective approach to
media, which could find them using alternative and cost-effective
means to get their messages out, Kivirist said. These include public
radio, or partnering with nonprofits or food cooperatives.
In addition, she also recommended that attendees celebrate their local
communities and network with other like-minded businesses in their area.
“This is a great opportunity for building community from a business stand-
point [by] networking with others in your area – be it lodging, be it attractions,
be it retail – that are on the same page to either literally do packaged tours
together, or support each other, in other ways through the business,” she said.
The couple’s presentation also featured a “green guide,” which gave atten-
dees ideas for implementing sustainable practices in their restaurants. These
included the use of sustainable food, non-toxic cleaning and chemical prod-
ucts, renewable energy, and recycling and composting.
One recycling method includes turning waste fryer oil into biodiesel. With
a large enough operation, “All of your delivery trucks that are diesel could be
burning the stuff that you were paying to have hauled away,” Ivanko said,
noting that he himself makes the fuel on his farm.
In addition, Ivanko recommended the attendees be creative and find
what green methods worked best for them. “What is renewable and
pretty much unlimited is our sense of creativity and innovation,” he
said. “There [are] lots of different approaches, and you’ll have to
mix and match to see what you can afford at this time, or
what you have the time for.” –Alan Dorich
food and drink • fall 2008 • www.fooddrink-magazine.com 7