Randal B.’s Post

Could #HappyHour return to #Massachusetts? What do you think about the idea? If a provision of the Senate's omnibus Economic Development legislation survives an upcoming conference committee, it could soon be on the Governor's desk. Many bars and restaurants don't love the idea, since customers come for the cheap drink and don't buy much else. It ends up being a race to the bottom in pricing, too. Then, of course, is the risk of overserving in a short amount of time. But, Massachusetts - Boston, especially - is not exactly known for its social scene. With people moving out of the Commonwealth at higher rates, would a social policy like this retain young residents? We doubt you're deciding to stay or go based on $1 draft beer, but is it at least a helpful policy? Have thoughts on the issue? Want to know how to advocate or share your thoughts? Contact us today, we'd love to hear from you! #alcohol #happyhour #beer #cocktails #thcgroup

Who invented the Flat White? ☕👇 Here is what people think (based on my recent poll): • Sydney: 40% • New Zealand: 36% • Melbourne: 22% • Other: 2% 𝗦𝗼𝗺𝗲 𝘁𝗵𝗼𝘂𝗴𝗵𝘁𝘀 • I expected to see Melbourne higher • People are passionate about this topic • There are some great resources on the topic (links in comment) 𝗦𝗼, 𝘄𝗵𝗼 𝙧𝙚𝙖𝙡𝙡𝙮 𝗶𝗻𝘃𝗲𝗻𝘁𝗲𝗱 𝘁𝗵𝗲 𝗙𝗹𝗮𝘁 𝗪𝗵𝗶𝘁𝗲? According to Jonathan Morris, it was most likely due to Australian milk not frothing (steaming) in the same way as other countries and someone putting a sign up Only Flat Whites, no Cappuccinos. Others have found the first written references to Flat Whites on menus in Sydney as early as 1985. It seems plausible that either due to milk limitations or preferences cafes were serving a “flatter” alternative to Capuccinos in Australia and New Zealand. The beverage may have evolved organically between Australia and New Zealand before appearing as a Flat White on menus. The topic continues to lead to heated debate. 😅 Ultimately, it’s a great Aussie (and Kiwi) invention now enjoyed around the world! And that’s something worth celebrating 🎉 Friends, what do you think? #coffee #flatwhite #originstory #history #debate

The Rising Costs of Living in Florida: How Locals Are Being Priced Out www.Pier21Realty.com @sachsrealty @pier21realty #realestate #realestatebroker #realestateschool #pizza #philipsimonetta #floridahousingmarket #housingmarketnews #realestatenews

The Rising Costs of Living in Florida: How Locals Are Being Priced Out www.Pier21Realty.com @sachsrealty @pier21realty                                                                             #realestate #realestatebroker #realestateschool #pizza #philipsimonetta #floridahousingmarket #housingmarketnews #realestatenews

Following up on my post last week - this life update comes to you from Denver! My partner and I made it safely to Colorado and we are excited to begin our new life here. As I spent many years in Albuquerque, New Mexico, I was equal parts delighted and skeptical when I saw green chile on the menu at a local restaurant. Having spent the past year in Seattle, I missed green chile very much and had high expectations of my order. For those unfamiliar, New Mexico prides itself on its green chile - a spicy condiment added generously to any savory dish you can imagine. My favorite way to have it is on scrambled eggs. It also goes great on burgers, burritos, and pizza. New Mexico loves its chile so much that it is the only state in our nation to have an official State Question: "Red or green [chile]?" Red chile is green chile that’s left on the vine a little longer. I love this question because it’s a given that you will add chile to your dish, all you need to know is which kind you prefer. If you want to sound like a NM local, you can answer this question with “Christmas” which means “both.” Turns out, Colorado is just as prideful about their green chile. So much so that one could say that "who grows better green chile?" is a hotly-debated topic. The chile I had this weekend was mild and came mixed in with pork, which I have not seen done in NM. It was very delicious, however, more research is required before I can decide for myself which state does it better. Please share your own experiences with green chile in the comments! PS: I am looking forward to connecting with Denver-based small business owners and nonprofits- feel free to send a connect request if you're open to networking! #denverbusiness #foodandbeverage #newbeginnings

There's an undeniable force behind community support for local drinks businesses. In the world of drinks, small brands and local businesses often wage an uphill battle against industry giants. Despite limited resources, they're the essence of uniqueness and quality, adding rich flavours and distinctiveness to our lives. The support we offer them goes beyond just a purchase. It's a powerful vote for diversity, an investment in the dreams that breathe life into our communities. Every pound spent, and every encouraging word, fortifies their resilience and ensures their growth to keep doing what they love. It's about embracing variety over uniformity and supporting individuality over mass production. Whether it's the microbrewery down the street, the family-run distillery, or the boutique winery around the corner, our unwavering support fuels their creativity and preserves traditions. So next time you're contemplating which drink to order at the bar, why not give a drink from a local business a try? #supportlocal #hospitality #localbusinesssupport

No pun intended but this is a sobering story in today’s Sunday Times on the future of the pub industry in the UK 🍺While average price of a pint of beer across the UK has risen from £3.81 in 2019 to £4.80, the amount that pubs make has collapsed to only 12p compared with 27p four years ago, according to the British Beer & Pub Association 🍺Utility bills represented 13p of an average pint in 2019, according to the BBPA. They are now 24p — an increase of 91 per cent. 🍺Pubs are dependent on a younger, lower-wage workforce. The minimum wage rose 9.7 per cent last year and a 9.8 per cent increase is on the cards in April for those aged 21 and over. For 18 to 20-year-olds — many of whom are students working in pubs — wages will increase by 14.8 per cent to £8.60 an hour. 🍺Pubs and clubs now only accounted for about 40 per cent of beer sales due to pricing differential between pubs and supermarkets - pub pint costs three or four times as much as a supermarket pint in many cases 🍺Figures produced last year revealed that the number of UK licensed premises fell below 100,000 for the first time since records began. Only 3,222 new licensed premises opened in 2023, lower than the 3,989 that launched in 2022 and 4,532 in 2021. UKHospitality has called for urgent action at the budget to reduce business costs, primarily through reducing the rate of VAT for hospitality and capping business rates increase due in April. Do you agree and what else could or should be done to save the hospitality industry in the UK? #hospitalityindustry #pubs #costoflivingcrisis

Thanks to our #JAXChamber Government Affairs Chair Mike Zaffaroni and other committee members for advocating for the restaurant as an important element of Riverfront Plaza. Read more about the decision here https://ow.ly/koaq50QGSc5

I’m a big fan of #Guinness and BrewDog and have been interested to see the rise in prominence of BrewDog's Black Heart over the course of the past year.   Black Heart is increasingly popping-up in social media feeds and online searches and seeing this ad in The Grocer 👇 this week got me thinking about the dynamics of the competition in the world of stout.   Both Guinness and Black Heart can live happily alongside each other in off-trade, but I can’t really see a time when a pub is going to stock two types of stout in the on-trade.   Competitors to Guinness have come-and-gone in the past. I remember @Murphy’s Irish Stout being available in my local when I was growing-up. But few competitors come to the table with BrewDog's credentials.   Landlords and pub chains will be faced with the choice of sticking with what they know sells (Guinness), or switching to what I'm pretty sure they’re being told could sell more (Black Heart). Tough decisions ahead 🤔   For those pubs brave enough to take a punt on Black Heart it will be fascinating to see the expressions of seasoned Guinness drinkers when they’re told Guinness is no longer an option. Give Black Heart a go, or go somewhere else to find a Guinness? Hmmm. It may well depend on whether Black Heart is any good. A quick straw poll around our Winchester Market Measures office suggests it ain’t bad!   If I were Diageo I'd want to keep a close eye on Black Heart to see the scale of adoption in the off-trade and whether Guinness drinkers are tempted to switch to Black Heart. I'd also be keeping a keen eye on on-trade choices to see whether landlords and pub chains are being swayed by the option to be different.   I reckon a year after launch is where it will all start to get interesting, and that's January 2024, just around the corner.  What do others think? Are we watching a Microsoft vs Apple moment or more of a Coca Cola vs Virgin Cola one? Or is Black Heart just another drink in a world stuffed full of choice?   A quick sample of our office showed 15% of the team to be near-regular draught stout drinkers - which was higher than expected. So over the next few weeks we're going to run some blind taste tests ourselves and gather some extra qualitative input… stay tuned for the results😀 #iconicbrands #challengerbrands #headtohead #ornot

Starting August 1st, two coffee shops in Jurong West will offer S$1 breakfast sets to low-income residents holding a blue CHAS card. While this sounds like a heartwarming gesture, is it really the impactful solution we need? 🤔 Let's break it down: 1. 300 coupons per month? For a population much larger than that, it's merely a drop in the ocean. Many deserving residents will be left out. 2. Short-term initiative from August to December. What happens after that? Are we just putting a band-aid on a much bigger issue of rising living costs? 3. Limited to breakfast sets. Are we genuinely addressing nutritional needs with two slices of toast and a beverage? What about balanced meals throughout the day? Is this really about helping the needy? 🤷♂️ We need long-term, sustainable solutions to support our low-income residents. Subsidized meal programs, broader partnerships with businesses, and continuous support are necessary to make a real impact. What do you think? Is this initiative truly beneficial, or is it just a temporary feel-good measure? 💬 #SocialIssues #CommunitySupport #LongTermSolutions