TABLE--The Association of Bar and Lounge Establishments

TABLE--The Association of Bar and Lounge Establishments Premiere U.S. trade association for establishments serving spirits, as well as venues with beverage service as the axis of their business model.

The Association of Bar and Lounge Establishments

The Association of Bar and Lounge Establishments

Mission: 1. Support members with information and assistance through events, publications, and best practices. 2. Create technology marketing tools specifically designed for meaningful communications between members and their patrons. 3. Encourage new product development and new services by opening a central channel of communication between vendors and establishments. 4. Promote industry responsibility and career advancement through education programs and skills training. 5. Expand the market for owner and vendor members by engaging consumers (informing them of what member establishments can offer them, and collecting feedback on their interests and experiences), encouraging increased beverage distribution, and promoting an interest in new products and services.

Operating as usual

Photos from TABLE--The Association of Bar and Lounge Establishments's post

Photos from TABLE--The Association of Bar and Lounge Establishments's post

Beautiful cocktail photography. Wouldn't you like to have some of these recipes lighting up your bar top?

Beautiful cocktail photography. Wouldn't you like to have some of these recipes lighting up your bar top?

🌐Citation de Barmen #34 🌐

L'alcool tue, mais, combien sont nés grâce à lui ,🤔😂😉😉

À très bientôt pour une nouvelle proposition sur BARTENDERS FRANCE 🇫🇷 🍸💯🥰
Ensemble la passion nous réunit.
L’abus d’alcool est dangereux pour la santé.

#theworlds50bestcocktails #theweekendmixologist
#moodymixologist #advencedmixology #guerrillamixology #frankbar #bartendersfrance Fin Pallet, mixologie & événementiel
Agence IDEGO Richard Gonzalez

We're saddened to hear of Gaz's passing. A little less industry 'music' to be heard in the background every day. A toast...

We're saddened to hear of Gaz's passing. A little less industry 'music' to be heard in the background every day. A toast to a friend who will be missed.

We are saddened to hear of the passing of Gary Regan. His passion for spirits & willingness to share his cocktail knowledge helped revive the craftsmanship of bartending & cocktail culture in the U.S. He will be greatly missed.


Experimenting with new products in a small brewery is appealing to many, but it can also be breaking the law if you haven't received COLA approval from TTB. TTB is ramping up enforcement, especially for products advertised on social media, whether they are being sold only in local taprooms or across state lines. If you have a tap room, are you following the legal requirements of labeling new products?

For those not watching the bill H.R. 582 which was pass...
Text - H.R.582 - 116th Congress (2019-2020): Raise the Wage Act

For those not watching the bill H.R. 582 which was passed by the House yesterday: The way this affects tipped workers if it were to get through the Senate (which is considered far from likely at present), is that it would first raise the sub-minimum wage to $3.60/hr when the regular minimum wage goes to $8.40/hr. Successive years the sub-minimum wage would go up by $1.50/year whereas the regular minimum wage would go up by $1.10/year. It would take about 13-ish years for the sub-minimum wage to disappear, where it would catch up to the regular minimum wage, assuming the regular minimum wage doesn't freeze at $15/hr, which is not something the bill implies will happen. The significant point here are that this is one of the few bills that addresses the sub-minimum wage compared to most state bills that do not. And something to remember in terms of wage effect specifically on menu prices, a study shows the increase to $15/hr will only increase menu prices by 4.3% over that 7 year period. That's less than the inflation rate is currently at around 1.8% per 1 year. A wider selection of studies sets that menu price increase in a range between 3.2% to 12% depending on the way menu pricing is currently done by an establishment. As noted, it is unlikely this bill will make it through the Senate, but it is at least an example of not forgetting to address the sub-minimum wage directly.

Text for H.R.582 - 116th Congress (2019-2020): Raise the Wage Act

Never. Stop. Training.

Never. Stop. Training.

An old friend shared their recent photo from Vila Mariana in Brazil. This is an absinthe-tini, but what if it had been a...

An old friend shared their recent photo from Vila Mariana in Brazil. This is an absinthe-tini, but what if it had been a dark-n-stormy? Have any wild drink backdrops of your own to share?

Do you have a favorite epic Bloody Mary?

Do you have a favorite epic Bloody Mary?

Alcohol marketers face sobering times as moderation trend growsBeyond Dry January, booze brands aim to appeal to younger...

Alcohol marketers face sobering times as moderation trend grows

Beyond Dry January, booze brands aim to appeal to younger generations that are drinking less

By E.J. Schultz. Published on January 22, 2019 in AdAge Magazine.

Credit: Illustration by Tam Nguyen/Ad Age
Lindsay Flegge normally goes out for drinks four times a week. "Margaritas are my favorite," says the 30-year-old suburban Indianapolis resident. But she hasn't had the tequila cocktail, or a drop of any other kind of alcohol, all month. "It's basically just to give my body a rest. I think we all know it's not good to be drinking alcohol all the time," she says.

Flegge is one of countless people partaking in Dry January, a one-month post-holiday abstinence movement that quietly began seven years ago in the U.K. This year the trend reached a tipping point in the U.S., spreading via word of mouth and mainstream media coverage.
While Dry January only lasts 31 days, there are signs that a more sweeping and permanent moderation movement is taking root among millennials. The generational shift is forcing bars, restaurants and alcohol brands to adapt. More low- and no-alcohol products are in development, and some, like Heineken's new no-alcohol 0.0 beer, are already hitting store shelves. Drinking establishments, meanwhile, are adding fancier non-alcoholic cocktails, or mocktails, to their menus as they look to keep their drink revenues flowing.

The moderation movement is "absolutely impacting beverage alcohol sales," says David Henkes, a senior principal at Technomic, a market research firm covering restaurants. "It's a huge issue for the industry."
The numbers tell the story: In 2018 alcohol sales at drinking establishments, including restaurants and bars, grew 2.5 percent. That trailed the cumulative food and beverage growth of 3.1 percent, according to Technomic, showing that consumers are ramping up their eating habits faster than their drinking. Moreover, the total beer industry remains in decline. Trade publication Beer Marketer's Insights estimates that U.S. beer shipments fell at least 1 percent last year, including at grocery stores and bars, and are now 8 million barrels below the industry's 2008 peak.

"Entry-level drinkers are drinking less," says Beer Marketer's publisher Benj Steinman. "It's a real 'watch-out' for the future."

A variety of factors are at play, but the top reason cited by experts is that younger people are simply more conscious about what they're putting in their bodies.

"Older generations were ignorant, young drinkers today are not," says Kit Yarrow, a consumer psychologist who studies younger generations. "This more educated and informed generation knows the perils of drinking and driving; the health issues associated with alcohol; and the calories associated with drinking." She also cites the "forever-nature that social media has brought to the drunken faux pas." The only thing Gen Xers and boomers had to avoid was leaving a drunken phone message.
Another factor is cannabis, which looms as a potential long-term threat to alcohol marketers, prompting several of them, including Molson Coors and Anheuser-Busch InBev, to partner with marijuana companies on research and development for cannabis-infused drinks.

The impact

But the immediate task for alcohol marketers is to fill their product pipelines with lower-calorie and no- and low-alcohol options as they try to stay relevant with the entry-level drinkers that have long been their key growth engine. Anheuser-Busch InBev, the world's largest brewer, has a goal of ensuring that low- or no-alcohol beer products comprise at least 20 percent of its global beer volume by 2025, up from 8 percent today. In the U.S. the brewer recently began testing alcohol-free Budweiser, rolling it out in Michigan and Ohio. The brewer is also moving into other drink categories; in 2017 it acquired organic energy drink maker Hiball.

While no-alcohol beers remain niche offerings, the marketing dollars are beginning to flow. Heineken is backing the recent U.S. launch of Heineken 0.0 with a $50 million budget that includes TV ads showing people drinking the brew in situations that are historically off limits for beer ads, like behind the wheel and at work.
U.S. alcohol executives also have their eyes on Europe, where the moderation trend has been in play for a while. Dry January was created in 2012 by an organization called Alcohol Change U.K., formerly known as Alcohol Concern, that advocates for policies to stop the harmful effects of drinking.

By 2013, well-known Brits like then-Telegraph columnist Peter Oborne were participating, and spreading the word. He's no teetotaler.

"I like alcohol, and feel certain that its influence on the human race has been almost entirely for the better. People who drink tend to be happier, more relaxed, and much more humane and compassionate," he wrote in a December 2012 column in which he pledged his Dry January participation. But while he wrote that he was terrified by Dry January, and was especially dreading going to parties, "I am looking forward to waking up in the morning and not feeling fuzzy-headed and slightly ill, with pains around the kidneys." Last year, Alcohol Change U.K. reported that 4 million people participated in Dry January across the country. Alcohol Change now promotes a Dry January app, podcast and blog.
Stats on U.S. Dry January participation were not readily available, but judging by social media mentions and mainstream media coverage (and that a small percentage of the Ad Age newsroom is partaking for the first time), the trend is growing fast, and getting tons of positive press. Bustle recently ran a story entitled "5 Ways Dry January Changes Your Brain," in which it notes that "alcohol, even in mild amounts, can cause serious disruption to REM sleep."

There are other, non-chemical benefits, too. Flegge, a food blogger and licensed mental health therapist who recently returned to school to get her PhD, says she's saving $100 a week since Dry January began. "Your tab can run really high if you're drinking alcohol," she says. She plans to extend Dry January into February, "until there is a major event when I want to be drinking. I kind of like it."

The rise of the mocktail

If others follow her, that's not good news for bars and restaurants. To replace the lost booze dollars, more establishments are adding fancier mocktails to the menu. Technomic, which tracks menu activity, reports that the number of mocktail items jumped 13 percent in the first half of 2018 compared with the same period in 2016. In the fourth quarter of 2018, additions included the Blood Orange Berry-Ade at TGI Fridays, made from an alcohol-free blend of strawberry, blood orange juice and agave sour mix, according to Technomic.

The Kitchen, a regional restaurant group co-founded by Kimbal Musk (Elon Musk's brother), features a Zero Proof section of the cocktail menu where offerings include the CosNOpolitan, made from cranberry juice, lime, orange bitters and soda.

Spirits marketers are also keeping an eye on the behavioral shifts. "The 'Let's go out for a drink' thing has been replaced by 'Let's meet up for nibbles of food,'" says Ed Pilkington, North American chief marketing and innovation officer at global liquor giant Diageo. "People still want to drink [but] increasingly are choosing quality over quantity."

That explains why more expensive, premium alcohol brands have been outperforming cheap booze and beer, a trend that Pilkington says works in Diageo's favor. The company upped its premiumization strategy late last year by selling 19 lower-end brands, including Seagram's VO Canadian whisky and Goldschlager cinnamon schnapps, to U.S.-based Sazerac for $550 million. "People would rather go and have a couple of real high-quality cocktails and that is it," Pilkington says.

Diageo, like other alcohol marketers, is experimenting with zero- and very-low alcohol options. For instance, the company is considering bringing its Guinness Pure Brew—which only has a trace of alcohol at just 0.5 percent alcohol by volume—to the U.S. after debuting it in Europe a year ago, Pilkington says. Also in Europe, Diageo last summer launched Gordon's Ultra Low Alcohol Gin & Tonic, a pre-mixed drink that is just 0.5 percent ABV and 68 calories per serving. While there are not immediate plans to bring that here, U.S. drinkers can buy bottles of Seedlip, billed as the "world's first distilled non-alcoholic spirits brand." Diageo holds an ownership stake in the brand, which produces beverages made from herbs, spices, peels and barks that are designed to be mixed with tonic and soda, like a gin.

Counting the calories

The wellness movement is also driving the popularity of so-called spiked seltzers, which tend to have lower calories than traditional flavored malt beverages. AB InBev is dedicating one of its Super Bowl ads to Bon & Viv Spiked Seltzer, a flavored malt beverage brand that is being repositioned with fewer calories and no sugar. MillerCoors, meanwhile, is plotting robust marketing support for its new Cape Line Sparkling Cocktails, which boast no artificial flavors.

Cape Line drinks have 4.5 percent alcohol-by-volume, at 120 calories each. The typical light beer has 110 calories and 4.2 percent ABV. Cape Line's alcohol content is down from the higher-alcohol flavored malt beverages that had been flooding the market in prior years, like AB InBev's Lime-A-Rita brand, which debuted in 2012 at 8 percent ABV and 220 calories. Sofia Colucci, VP of innovations at MillerCoors, points out that every percentage point of alcohol-by-volume adds about 20 to 25 calories to a drink. "So to reduce calories, you naturally have to bring down your ABV," Colucci says. "And consumers are OK with that."

Writer: E.J. Schultz

E.J. Schultz is the Assistant Managing Editor, Marketing at Ad Age and covers beverage, automotive and sports marketing. He is a former reporter for McClatchy newspapers, including the Fresno Bee, where he covered business and state government and politics, and the Island Packet in South Carolina. He has won awards from the Society of American Business Editors and Writers, the Jesse H. Neal Awards, the Association of Capitol Reporters and Editors, the California Newspaper Publishers Association, the South Carolina Press Association and Investigative Reporters and Editors. A native of Cincinnati, Schultz has an economics degree from Xavier University and a masters in journalism from Northwestern University.

Now Being Held Hostage by the Shutdown: Your Favorite Craft Brew

Now Being Held Hostage by the Shutdown: Your Favorite Craft Brew

Tanks for fermenting beer sit unused at Alementary Brewing in Hackensack, N.J. The partial government shutdown means the brewery cannot get its application to open its new space approved.

Tanks for fermenting beer sit unused at Alementary Brewing in Hackensack, N.J. The partial government shutdown means the brewery cannot get its application to open its new space approved.

By Nick Corasaniti
Jan. 10, 2019

HACKENSACK, N.J. — The locked doors of federal agencies in Washington are leading to locked taps and empty vats at craft breweries around the country.

One such scene unfolds in an 11,000-square-foot warehouse in northern New Jersey, where the usual low hum and screeching hiss of an active brewhouse and the musty stench of fermentation wafting outside are absent. Instead, there is just the echo of passing conversation and stale cold air.

The partial government shutdown has idled a division of the Treasury Department that regulates manufacturers of craft beer, dealing a blow to a booming industry and disappointing discerning drinkers.

At Alementary Brewing in Hackensack, the owners cannot get federal approval to begin brewing in their warehouse space — they operate a smaller brewhouse across the street — since their application for the new location is sitting on empty desks. They nervously wait each day as the bills and overhead from their $1 million investment to ramp up their production and distribution begin to pile up.

“No entrepreneur ever thinks to write down ‘completely dysfunctional government’ on your risk matrix when you’re thinking, ‘What are the things I have to account for?’” Blake Crawford, an owner of the brewery, said.

The impact of the shutdown has been vast: Federal employees are without a paycheck; funds for food stamps and other assistance programs are running low; waste is overflowing in national parks; Transportation Security Administration agents forced to work without pay are calling out sick; and the Food and Drug Administration has suspended some food inspections.
“No entrepreneur ever thinks to write down ‘completely dysfunctional government’ on your risk matrix,” said Blake Crawford, right, with Michael Roosevelt.
“No entrepreneur ever thinks to write down ‘completely dysfunctional government’ on your risk matrix,” said Blake Crawford, right, with Michael Roosevelt. They own Alementary.CreditBryan Anselm for The New York Times

But a distillation of the shutdown’s far-reaching consequences can be seen in the surging $76 billion craft beer industry, which is driven by many smaller operations. The industry is regulated by the Alcohol and Tobacco Tax and Trade Bureau, which controls craft breweries mainly in two ways: approving any new brewery equipment and approving labels on new lines of beer.

In New Jersey, the fledgling industry has grown to 90 craft breweries today from 51 in 2015, tying the state with Kentucky for the fastest rate of growth, according to the Brewers Association, a national trade group. With more than 7,000 breweries nationwide, the fallout from a slowdown of work in small breweries can have ripple effects.

“It’s an easy thing to say this is just about breweries and label approval and I can’t open my brewery,” Mr. Crawford said. “But the problem goes well beyond that. It goes to impacting farmers. It goes to impacting our suppliers. Breweries use a lot of stainless steel and aluminum.”

“We would have hired more people by now,” Mr. Crawford said. “The reason there isn’t a plumber in here right now is because we saw the television last night and we were like, ‘This could go on for a while.’”

The plight of the brewers has started to catch the attention of lawmakers in Washington.

“We’ve created this false choice,” said Representative Josh Gottheimer, a Democratic congressman from northern New Jersey who recently visited the Alementary brewery. Mr. Gottheimer noted that his district includes 12 craft breweries, part of a $1.7 billion industry in the state. “There’s no reason we can’t have tough borders and reopen the government and do our jobs.”

With the alcohol bureau shut down, breweries across the country are facing similar problems as Alementary is, throwing their business plans and survival into question.
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The shutdown has idled a division of the Treasury Department that regulates manufacturers of craft beer.

In Colorado, where nearly 400 microbreweries contribute $3 billion dollars to the state’s economy, Spice Trade Brewing had been planning a large expansion for two years. But right as it was finalizing a lease on a new building, the shutdown suspended its licensing.

“There’s a real chance that the building that we’ve been spending all this time and money on could fall through if our landlord doesn’t want to sit around and wait for a couple of months while we wait for our license,” Jeff Tyler, the head brewer at Spice Trade, said. “Real estate prices are just going up. If this pushes us back, it could have a real impact on our rent price.”

In New York City, Transmitter brewery in Queens is looking to expand from tiny quarters in Long Island City to a much larger facility in the Navy Yard in Brooklyn. But its move has also been held up by the shutdown.

“People don’t even realize how deep it goes,” Rob Kolb, a founder of Transmitter, said. “We’re a small business and it could potentially ruin us. You can’t pay rent in two places without increasing revenue. and there’s no way to increase revenue if you can’t make beer.”

The bureau’s oversight over labeling has also made the shutdown difficult. From graphic design to alcohol warnings to listing the percentage of alcohol by volume, every new beer must have its label approved before it can be sold nationally. Some states do allow breweries to sell in-state before getting federal label approval.

For many smaller breweries, a constant churn of new beers is as important for attracting new customers as is having established fan favorites. Jersey Girl Brewing in Hackettstown, N.J., had been planning to introduce a beer each month and had begun to gather ingredients and lay out a brewing schedule. Without label approval, the beer already brewed could sit in tanks, go stale in cans, or, in a worst-case scenario, have to be thrown away.

In Maryland, 1623 Brewing is in Carroll County, which shares a border with Pennsylvania and is a short drive to Virginia and West Virginia. The brewery had been increasing its production with plans to expand to those three states, but without label approval it will be left with a glut of beer.

John Henry, the head brewer at Alementary, prepares a batch of beer. The brewery had invested in a $1 million expansion plan that is now on hold.CreditBryan Anselm for The New York Times

“We lean a little bit right as far as the political spectrum is concerned, but this doesn’t serve anybody,” said Zac Rissmiller, an owner of 1623, said of the shutdown. “I’m all for border security, but holding the American people hostage over something that’s an international issue seems to me to be a no-win game.”

The label-approval process also extends beyond the beer industry to winemakers and liquor distilleries.

“We are exclusively distributed in New Jersey,” said Zack Ohebshalom, a founder of Asbury Park Distilling in Asbury Park, N.J., which produces spirits. "My plan for 2019 is to reach into New York and Pennsylvania. So if this shutdown continues, that may not be as realistic in the short term as we initially hoped.”

Many liquor distillers across the country that offer seasonal specials are also caught in the logjam.

“All the companies are directly impacted,” said Frank Coleman, the senior vice president of the Distilled Spirits Council in Washington.

At Alementary, the handcuffed expansion is worrisome not just to Mr. Crawford and Michael Roosevelt, the other founder, but to nearby brewers. The men had made handshake agreements with small breweries to produce some of their beer at the warehouse space. For now, that is not possible.

So ingredients and beer in production risks going stale.

“It’s like they’re pouring beer out on the street,” Mr. Gottheimer said.



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