Len Panaggio, Beverage Consultant
By Len Panaggio
They say that March comes in like a lion and goes out like a lamb, but that is weather folklore. Aside from the below-average temperatures we have been experiencing, we have (so far, knock on wood) been fortunate to avoid any business-busting blockbuster snowstorms.
This month, we have some key dates to look forward to. On March 9, we “spring” ahead and move our clocks forward to enjoy longer days and later sunsets. Despite its controversy, this is a welcome event in the business community, as daylight brings people out—and your business will feel the impact.
On March 17, we are all Irish for the day! There is certainly a significant pickup on the holiday, as well as leading into it with several parades around the state to enjoy. In our restaurants and bars, we can all look forward to a strong sales day, so plan accordingly and pay attention to the latest beverage trends. I think we can all agree that most of us have evolved past green beer!
March 20 brings the spring equinox. The days are now longer than the nights, and you can almost feel that summer is coming. Lent begins on March 5 and runs through April 17—giving restaurants a great reason to find specialty beverage pairings to go with all of those Lenten seafood dishes. Allegedly, Rhode Island is one of the most Catholic states and many honor those Lenten obligations, including “giving something up,” often alcohol.
Now for those of you who continue to be skeptical about the no-alcohol, low-alcohol movement in our country, think about Dry January. It’s real and it’s here to stay. I have talked to a lot of bartenders about this trend and asked whether guests are asking for nonalcoholic beverages. Overwhelmingly, the answer is yes—and nonalcoholic beer was the drink of choice. In fact, in some places, they were running out as fast as they could replenish. Get ready for more of that leading up to Easter.
The craft beer industry has responded to this trend in a big way and, quite frankly, in some cases this has saved some smaller breweries from closing. There has also concurrently been a rise of nonalcoholic spirits and wines to match this trend. Alcohol consumption is down in all categories and is being replaced by mocktails. Make sure you are paying attention to this trend—it is not going anywhere.
Lastly, a little advice. As of this writing, the proposed tariffs on goods from Canada and Mexico were put on pause for 30 days. Clearly, this will have a devastating effect, especially on the Mexican products that we use so much of in our bars—think beer and tequila! Canadian whisky and wine would also suffer. As there is so much uncertainty right now, keep an eye on the tariff situation and, if you are able, load up on some key products. There is also an opportunity to get some great wine deals right now, which your salespeople should be making you aware of. Better to buy now than pay a larger price in the future.
As I close out this column, I’ll leave you with this Irish blessing: May the winds of fortune sail you, may you sail a gentle sea, may it always be the other guy who says, “This drink’s on me.” Sláinte!
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.
