Not every hospitality story is about scaling, venture money, or the newest concept. Some are about staying power.

In this episode, David talks with Kathy Quast, co-owner of Roman Spa Hot Springs Resort in Calistoga, a family-owned resort that has welcomed guests for 50 years. Built around the town’s geothermal mineral pools and Napa Valley wine country, the property has spent decades doing something simple but difficult: giving people a place to slow down, recharge, and reconnect.

David and Kathy discuss what it takes to keep a hospitality business alive across several decades: encouraging "slow travel," updating rooms without losing the property’s character, building partnerships with local wineries and businesses, and creating the kind of experience that turns first-time guests into annual visitors.

In hospitality, repeat guests aren’t luck. They’re the result of doing a lot of small things right for a very long time.

Notes

Roman Spa Hot Springs Resort website

Roman Spa Hot Springs IG

Roman Spa Hot Springs FB

Roman Spa Hot Springs YouTube

Bar Hacks IG⁠⁠⁠

⁠⁠⁠David Klemt IG⁠⁠⁠

⁠⁠⁠KRG Hospitality IG⁠⁠⁠

⁠⁠⁠KRG Hospitality website

Finian Sedgwick returns to the podcast with something he’s dreamed about for years: his own Irish whiskey brand. After years in hospitality and the spirits business, he has officially launched Black Emerald Irish Whiskey with partners Ernest Cantillon and Simon Zebo.

Following its debut late last year in Ireland and Australia, Black Emerald is now arriving in the United States just ahead of St. Patrick’s Day.

In this special Thursday release, Finian joins David to unpack the entire journey behind Black Emerald: selecting the liquid, developing the inaugural expressions, obsessing over every element of the label design, and the surreal moment of finally seeing the finished bottles in the real world.

They also explore the two debut releases—a 7-year rum-cask finish and a 15-year cognac-cask finish—along with the profile of each expression and what may come next for the brand.

Sláinte!

Notes

Black Emerald US website

Black Emerald IG

Black Emerald FB

Black Emerald X

⁠⁠Bar Hacks IG⁠⁠

⁠⁠David Klemt IG⁠⁠

⁠⁠KRG Hospitality IG⁠⁠

⁠⁠KRG Hospitality website

The 2026 edition of the Bar & Restaurant Expo is right around the corner (March 23–25 in Las Vegas), and this year’s show couldn’t be more timely.

Before heading to Vegas, David sat down with Brandy Rand, Vice President of Questex (the producer behind the Bar & Restaurant Expo, The Hospitality Show, and the VIBE Conference) to unpack what operators should really be focused on in 2026.

If you’ve been feeling the weight of industry headlines, this conversation may recalibrate you. Inside this episode:

• Why the “hospitality is collapsing” narrative doesn’t align with the data
• Research shows guests still want to go out and are prioritizing bars and restaurants as a form of self-reward and social connection
• What’s really happening with Gen Z and alcohol (spoiler: they are drinking, but they're opting for more premium, super-premium, and ultra-premium brands
• The importance of understanding that “value” means something different to every guest
• Why experience design matters more now than ever

This isn’t blind optimism, it’s perspective: Costs are real, pressure is real, and competition is real. But so is demand.

If you’re an independent operator, a multi-unit leader, a hospitality professional building a career, or a hospitality marketer trying to interpret guest behavior, this episode is about replacing fear-based assumptions with informed strategy.

And if you’ll be at the Bar & Restaurant Expo, don’t miss Doug Radkey’s session at 10 a.m. on March 23: “Top 8 Reasons for the High Failure Rate in Hospitality.”

See you in Las Vegas.

Notes

Bar & Restaurant Expo website

Bar & Restaurant Expo IG

Bar & Restaurant Expo Facebook

Bar & Restaurant Expo YouTube

⁠Bar Hacks IG⁠

⁠David Klemt IG⁠

⁠KRG Hospitality IG⁠

⁠KRG Hospitality website

On this episode of Bar Hacks, host David Klemt welcomes Mike Perry, founder and Chief Creative Officer of Tavern Agency, to discuss the intricacies of branding in the hospitality and beverage industries. With Tavern Agency's focus on food, beverage, and hospitality clients, Mike shares insights from his extensive experience, including working with renowned brands like Old Grand-Dad and Sizzler.

The conversation dives deep into what it means to create a successful brand, Mike and Tavern Agency's Modern Heritage branding approach, the concept of brand equity, and how to navigate the challenges of rebranding legacy brands. Mike emphasizes the importance of understanding a brand's heritage and how to modernize it without losing its core identity. He also touches on the rise of ready-to-drink (RTD) beverages and how they're changing the landscape of consumer preferences.

Listeners will gain valuable insights into the world of branding, including the common pitfalls new brands face, the significance of storytelling, and the delicate balance between innovation and tradition. Plus, Mike shares exciting news about upcoming projects, and explains how he would have approached a rebrand that received an incredible amount of pushback last year.

Don't miss this engaging discussion that will inspire bar, restaurant, nightclub, and hotel owners and operators to rethink their branding strategies, consider rebranding, and embrace the opportunities for growth in the evolving hospitality landscape. Cheers!

Notes

Tavern Agency website

Tavern Agency Instagram

Bar Hacks IG

David Klemt IG

KRG Hospitality IG

KRG Hospitality website

We're back, and so is Chef Brian Duffy! Host David Klemt, partner and senior consultant at KRG Hospitality, and Chef Duffy haven't been in the same room since hanging out at Bar & Restaurant Expo 2025 back in March. So, they're overdue for a catch-up chat.

The two discuss what they're seeing out in the real hospitality world, talk about the pitfalls of discounting your menu, share guest experience stories, address working with purveyors and sourcing quality local ingredients (including water!), chat Yumcrunch and Mundial SmartKnives (listen for the Mundial discount code Chef Duffy shares during this episode), and more.

Chef Duffy also shares his insights into two real-life, kitchen-focused Bar Hacks: ReFire topics.

Cheers!

Notes

Chef Brian Duffy IG

Yumcrunch IG

Yumcrunch website

Mundial SmartKnives

Chef Brian Duffy website

⁠Bar Hacks IG⁠

⁠David Klemt IG⁠

⁠KRG Hospitality IG⁠

⁠KRG Hospitality website

On this episode of Bar Hacks, host David Klemt sits down with Rob Minucci, CEO and co-founder of Talkhouse Encore, a premium RTD brand inspired by the legendary dive bar Stephen Talkhouse in the Hamptons. Together, they delve into the story behind the brand's inception during the pandemic, discussing how Rob's business partner Ruby Honerkamp (whose family owns the iconic bar), sought to bring the spirit of the Talkhouse to the masses through gluten-free vodka and tequila seltzers. Or, as Rob explains, dive bar classics in RTD form.

Rob shares insights into the challenges of launching a new beverage brand, from navigating distributor relationships to the importance of creating a standout product that resonates with consumers. He emphasizes the significance of authenticity and flavor, particularly for the Gen Z demographic, who are looking for more than just a drink;they want a story and a connection to the brand.

You'll learn about the strategic decisions that shaped Talkhouse Encore, including its unique approach to market research and branding. Rob explains how they focused on building a strong local presence before considering expansion, ensuring that they meet consumer demands with quality ingredients and an engaging brand narrative.

Join us for a fascinating discussion on entrepreneurship in the beverage industry, the power of storytelling, and the art of creating a product that stands out in a crowded market.

Notes

Talkhouse Encore website

Talkhouse Encore Instagram

Panoplai

Bar Hacks IG

David Klemt IG

KRG Hospitality IG

KRG Hospitality website

Show notes generated in part by Headliner

Long-time listeners know we love it when previous guests return! On this episode, Finian Sedgwick, chief growth officer at BAXUS, comes back onto the podcast.

Finian and David chat about the growth of BAXUS and the BoozApp, including new features for the peer-to-peer marketplace, popular bottles and spirits categories, and the rabbit hole members can go down when searching for items to purchase and trade. They also talk about bottles that have grabbed Finian's attention, why he's bullish on wine, and how alcohol-free cocktail menus are more important than some operators may think.

Speaking of operators, the two also discuss the doom-and-gloom articles blaming Millennials and Gen Z for "killing" or otherwise "ruining" alcohol consumption and sales. Is that really the state of booze, or are people rage-baiting for clicks, and are some operators failing to meet their guests where they are?

Notes

BAXUS website

BoozApp website

Finian Sedgwick LinkedIn

⁠Bar Hacks IG⁠

⁠David Klemt IG⁠

⁠KRG Hospitality IG⁠

⁠KRG Hospitality website

We sit down with real-life bartender, actor, and social media creator Matthew Rangel (@therealmattyrangel) an hour before he needed to open one of the three bars at which he works in Wisconsin to talk neighborhood bars, dive bars, mental health, social media, and the Midwest.

For those who haven't yet come across Matty's bartending videos, they're quick, funny, and relatable to anyone who has worked behind the stick, or worked at a bar or restaurant. Matty breaks down his approach to creating his videos, which is a quicker process than most would likely expect. He also explains that people don't need to buy the most expensive recording gear or spend hours editing to make impactful videos.

Matty also discusses mental health and the hospitality space, in particular bartending. He hosts Mental Health Mondays each week, hoping for people to reach out, share, connect, and work through their struggles.

Cheers!

Notes

Matty Rangel IG

Matty Rangel TikTok

Matty Rangel YouTube

Matty Rangel Facebook

Matty Rangel Linktree

Heard game website

Bar Hacks IG

David Klemt IG

KRG Hospitality IG

KRG Hospitality website

We managed to squeeze three real-world hospitality situations into episode five of ReFire!

On the last episode, David and Bradley talked about guest perception, and how the "little" things can have a big impact. This time, they discuss brand perception, and how quickly a misstep can turn into a catastrophe.

Then, they talk about "skunking," and how it impacts your team.

Finally, David and Bradley take a look at a restaurant's new SOPs shared by a team member, and why they're a problem.

Cheers!

Notes

Bar Hacks IG:⁠⁠⁠⁠⁠⁠@barhacks⁠⁠⁠⁠⁠⁠

David Klemt IG:⁠⁠⁠⁠⁠⁠@david.ex.machina⁠⁠⁠⁠⁠⁠

Bradley Knebel IG:⁠⁠⁠⁠⁠⁠@sommfabulousguy⁠⁠⁠⁠⁠⁠

KRG Hospitality IG:⁠⁠⁠⁠⁠⁠@KRG.Hospitality⁠⁠⁠⁠⁠⁠

KRG Hospitality website:⁠⁠⁠⁠⁠⁠KRGHospitality.com⁠⁠⁠⁠⁠

Guest experience drives perception, and perception shapes value. As you may have already learned, perception can be impacted on what may feel trivial to operators and their teams but is incredibly important from guest to guest.

On this episode of Bar Hacks: Refire, David Klemt, partner at KRG Hospitality, and co-host Bradley Knebel of Empowered Hospitality break down a real-world story of two restaurants offering the same menu and pricing, but with vastly different outcomes. One felt like a letdown because of disorganization and sloppy service; the other delivered a memorable experience simply by getting the fundamentals right.

The duo dig into why poor guest experience makes food and drinks taste worse; why discounting without strategy sends the wrong message; and why every detail—from lighting and music volume to greetings and check drop—matters. If your guests don’t feel good about the experience, they won’t feel good about the value. And if they don't see value, they won't see a point in returning for more visits.

Tune in to rethink what you're really selling.

Notes

Bar Hacks IG:⁠⁠⁠⁠@barhacks⁠⁠⁠⁠

David Klemt IG:⁠⁠⁠⁠@david.ex.machina⁠⁠⁠⁠

Bradley Knebel IG:⁠⁠⁠⁠@sommfabulousguy⁠⁠⁠⁠

KRG Hospitality IG:⁠⁠⁠⁠@KRG.Hospitality⁠⁠⁠⁠

KRG Hospitality website:⁠⁠⁠⁠KRGHospitality.com⁠⁠⁠⁠

Empowered Hospitality IG: ⁠⁠⁠⁠@empoweredhospitality⁠⁠⁠⁠

Empowered Hospitality website: ⁠⁠⁠⁠EmpoweredHospitality.com⁠