Len Panaggio, Beverage Consultant

By Len Panaggio

July is here, truly the busiest month of the year for all the bars and restaurants on the waterfront throughout the state. As coastal towns ramp up, the cities quiet down, but there are major events like WaterFire and Restaurant weeks (July 7-20) in Providence to keep visitors coming.

Elsewhere, there are a plethora of local concert series, fairs and fireworks displays, so establishments in those areas shouldn’t let their guard down. The Fourth of July falls on a Thursday, giving us the bonus of an extra-long weekend. Be aware of these events and celebrations and the impact they might have on your establishment, from staffing to inventory.

Last year’s summer weather, especially on the weekends, was not ideal, and it’s important to keep an eye on the elements. Whether it’s hot and sunny or a rainy day, weather causes a lot of issues, from callouts to less foot traffic. You need to be aware of the forecast to mitigate the impact it will have on your outdoor bars and seating. Hurricane season is upon us, and although July is not a big month for it, August and September certainly are. Are you prepared? Every business should have an emergency weather plan just in case and should update it as necessary. Protecting your property is of paramount concern, but so is your product—proper insurance is a must.

And speaking of protection, as the summer kicks into high gear, the influx of tourists and locals wanting to enjoy summer to its fullest means being prepared for a growing issue—unruly guests. Warm weather and time off = cocktail hour. Tell your staff that cutting people off is totally backed by management and make sure that is the case. No matter what, protecting your staff is a priority, and they need to know where you stand.
Checking IDs is critical: If they look like they are 30 or younger, card them. Remember, in addition to the business, the staff can be dragged into a lawsuit, which should be plenty of incentive for them to comply with your wishes.

As for beverages, beer and wine sales are still trending down, with spirits, craft cocktails, mocktails and low-alcohol products on the rise. Low-alcohol wines and spirits are growing significantly in popularity, and beer, which has had “near beer” for years, is growing in sales. You better get on this train if you haven’t already, as it is definitely popular right now.

The supply chain remains a challenge to efficient operations. You need to be astute and aware of certain products that may experience shortages. Obviously, summer creates a seasonal spike in many products (too many to outline here), but your bar manager has to keep his/her finger on the pulse.

Also, more and more, consumers are demanding eco-friendly products, whether it is in the form of packaging or how the ingredients are grown. Again, keep your eye on your product mix and ask your bartenders and servers what products your guests are asking for that you don’t carry.

While there are still many headwinds in the industry, July is a month to make hay while the sun shines. After all, isn’t this what we wait for all year? I wish you all a happy, safe and lucrative Fourth of July holiday and beyond—it’s time to prepare for August!

Len Panaggio’s career in food and wine spans more than three decades as an owner and as a beverage director at some of the top restaurants in Rhode Island. Currently a hospitality consultant, Len is a graduate of the University of Rhode Island and has attended the Culinary Institute of America Master Sommelier program and the Sterling School of Service and Hospitality.