The makers and sellers of your favorite adult beverages approach their relationship with the hospitality venues buying their product in a different way than any other vendor we deal with. We rarely see a representative of the cattle ranch come into the restaurant talking about new trending beef recipes and bringing a cut of beef to put on display. But every day an "On Premise Manager" representing just about every bottle behind the bar does exactly that. Their job is to get you to use more of their brand than any other. One company, Diageo the worlds largest producer of spirits and beers, has created an extremely successful way of doing just that. They have created ways of getting involved with owners, managers, servers and bartenders through programs like the Diageo Bar Academy (a robust web site with bar management education, recipes, product information) and a program educating bars to create unforgettable experiences through competition, studios and community involvement called World Class. And these are only a few of the many ways Diageo uses.
Heather Chaney is one of those spirit (or spirited) managers representing Diageo wherever and however is needed. Our chat reveals just a few of the ways her work with Diageo has aided and is continuing to help restaurants and bars get back on their feet after the yearlong pandemic break.
Modern Jazz Samba – Kevin Mcleod
The Jazz Piano – Bensound
Flagpole Sitta – Harvey Danger
This is Richard Melman, founder of the Chicago based multi-concept restaurant group…Lettuce Entertain You Enterprises with over 120 restaurants in operation now and several more on the drawing board.
The conversation, at times, sounded just like a couple of guys who haven't talked in awhile. Each reminiscing about the old days. But there are also peeks into how the mind of this very creative and successful restaurateur views surviving and flourishing in a very tough industry.