Len Panaggio, Beverage Consultant
The Six Ps: Prior Planning Prevents Painfully Poor Performance
By Len Panaggio
The summer season is nearly over and we are all likely feeling exhausted. But we can’t take our collective eye off the ball just yet. September comes with many challenges that require careful thought and planning! First, Labor Day weekend, the last big one of the summer, is here and we need to make sure the gas pedal is still down. Scheduling will likely be an issue, as many of the summer staff has moved on. Now more than ever, proper scheduling of your remaining staff is imperative; remember, it is easier to call them out than it is to get them to answer their phone as they are aware of why you are reaching out to them.
Fall arrives on Sept. 22, so we still have three solid weeks of summer despite Labor Day being early this year. The coastal communities should be fine, and with the return of schools and colleges, cities should be enjoying their annual rise in business. However, as I am writing this, economists are predicting that we are headed for a recession. This is bittersweet news; bitter because business will slow down, but sweet because many more folks will be looking for work, which will help alleviate staffing issues.
Outside bars will continue to enjoy good business, weather permitting, as guests want to be outside to enjoy the remaining daylight and still-moderate temperatures. But remember, September is the most active month for hurricanes and all indications are that it may be bad this month. I will remind everyone that when Hurricane Sandy got here, she was downgraded to a tropical storm. Nevertheless, she caused great damage along our coastline and many interior sections of the state. So, if you haven’t done so by now, get an actionable plan together to address the most vulnerable aspects of your business. Obviously, outside bars will be the most vulnerable areas. Prepare to move product not only from outside but from indoor bars as well to protect them from water damage—hopefully in a good storage area or on a second floor.
Now, from my reading, wine sales continue to decline and it may be time to pare down your list, holding on to your favorites while eliminating those that are not good sellers. Beer sales are also declining and, in my opinion, it is easier to reduce inventory for beer than wine. Remember, at this time of year, consumers change their drinking habits from white wines to reds and from ales to lagers. This is normal, but as you assess your inventory, make changes with this in mind. If you have lower-price wines or beers, or selections that are “out of season,” take them to the chef to use for cooking. Liquor also shifts to more brown products like bourbon, Scotch, and whiskey and paring down is a crucial part of the overall planning—especially if a recession is on the horizon.
As you can see, there is much to think about and prepare for: what could be coming our way from consumer preference to inclement weather and the overall economy. Navigating through these choppy waters will require the vigilance of ownership and management to keep businesses strong and ready for the fall season of October weddings, Columbus Day weekend, Veteran’s Day weekend, Thanksgiving and so on—so much to plan for!
I cannot conclude my column without my annual appeal to bring in Oktoberfest beers now, praying that you have depleted your summer selections. I had my first Oktoberfest beer in mid-August and it was quite refreshing!
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.
