Top Restaurants, Selling Surplus Food, Mexico’s New Spirit

We’re on to the last Turk’s Thoughts edition of the year, and I want to thank you for reading, subscribing, and joining me on this journey. 

As we all know, being in hospitality means working when others are on vacation, and we’re approaching our busiest time of year. I’m wishing you all a smooth holiday season, a strong finish to 2022, and a chance to unwind with loved ones in between making memories for your guests.

I’m looking forward to sharing more hospitality trends, tips, and insights in the new year!

🛎 What's Hot in Hospitality

Although cities like New York, Chicago and Los Angeles often steal the spotlight when it comes to America's most exciting restaurant scenes, Miami is quickly becoming the top culinary hotspot. Restaurant Business released its list of the top 100 highest-grossing independent restaurants in the United States for 2022, and 4 of the top 10 are in Miami. What do they have in common? The experience. At Miami hot spots like Komodo (#1), Swan (#3), MILA (#5) and Prime 112 (#10), not only will you dine among celebrities – but they’ll make you feel like one too (if you’re willing to pay the price, of course).

Notably, Komodo and Swan are both owned by Groot Hospitality, a collection of restaurants, nightclubs, and even a hotel by nightlife & entertainment king David Grutman. He’s known for creating immersive venues with alluring cuisine, Instagrammable cocktails and high-energy entertainment. At Komodo, the three-story Pan-Asian restaurant blends indoor with outdoor, including a mezzanine level, garden patio, and “floating birds’ nests” that feel like you’re dining in a treehouse. Peking ducks hang on display in the kitchen, tempting you to order this shareable signature plate.

Komodo and Swan also both offer their own lounge upstairs so you can keep the party going long after the meal is over. From the food to the service to the atmosphere, it’s truly about going above and beyond to transport their guests for the night and create an unforgettable experience. One that their guests will not only remember, but share with others on social media – bringing in new customers who want to experience it for themselves. 

🍷 What I'm Sipping

Move over, Mezcal and Tequila. There’s a new trending spirit from Mexico called Sotol making its way onto bar menus across America. Even though it’s been produced in Mexico for hundreds of years, it’s currently experiencing a renaissance as the new phenomenon out of Mexico, partially prompted by concerns about the availability of agave plants needed to keep up with tequila and mezcal production as Mexican spirits keep growing in popularity.

In place of agave plants, which die off once their stalk shoots up from the plant, Sotol liquor is distilled from Dasylirion, a flowering plant native to Mexico that’s actually in the asparagus family, and now it’s trending as a tequila substitute. In fact, Lenny Kravitz just announced his own Sotol brand, and he’s calling the spirit “the best-kept secret in Mexico.” Sotol gets much of its flavor from the conditions in which the plants grow – from natural weather events like draughts and floods to environments including forests, prairies, and deserts – so the flavor profile ranges from fresh and citrusy to earthy. 

Bartenders have been experimenting with this Mexican spirit, and it’s a good time to get ahead of the curve by adding it to your beverage menus. I’m a fan of Cardenxe, a brand producing small-batch, artisanal Sotol out of Northern Mexico. Caredenxe naturally ferments its Sotol in pine wood tubs and then double distills it in copper stills. Every batch is taste-tested to ensure you get a smooth herbal taste.

📝 What I'm Working On

We’ve been hard at work on an exciting rebrand at Tangy Management, and we’re debuting a new guest-facing website that positions us as more than a vacation rental management company for property owners. StayWithTangy.com is our new booking engine so guests can come directly to us for a trusted Tangy vacation experience. The tropical Deco-inspired website design sets the tone for your South Florida escape to our charming villas, casitas, and bungalows.

As we continue to build the Tangy brand and grow our portfolio of accommodations, we want travelers to book our highly rated vacation homes directly through Tangy, saving them money over booking through third-party sites like AirBnB and Vrbo. We know that the best vacation rentals feel like home while offering the comforts of a luxury hotel, and we look forward to welcoming new guests with our Tangy touch for a truly memorable stay.

📚 What I'm Inspired By

I’m inspired by an app promoting sustainability by turning surplus food into a fun surprise. Cafes, restaurants, hotels and supermarkets are using the Too Good To Go app to distribute their unsold food through deeply discounted “Surprise Bags” that customers can purchase and pickup directly from the business. In South Florida, popular businesses like Panther Coffee, El Bagel, and Misha’s Cupcakes are finding new homes for their baked goods, and even pizzerias, taco spots, and poke shops are selling their surplus food. It’s a game-changing way for hospitality businesses like hotels and restaurants to help reduce food waste while finding new customers by turning food that’s typically thrown out into a source of revenue. There are already more than 170,000 venues around the world listed on the app, and I hope to see even more local food businesses using Too Good To Go soon.

🎙 On the Podcast

We’re wrapping up the year with a strong lineup of episodes on The Hospitality Mentor podcast. This December, tune into my conversation with Nick Falcone, CEO of Rentyl Resorts, a worldwide collection of luxury resort residences (out now); global hospitality and wellness leader Patrick Huey, who hosts the At The Podium podcast; Thatcher Brown, COO of the new Four Seasons Yachts, bringing the brand’s legendary service and luxury experience to the high seas; and Trisha Pérez Kennealy, owner and culinary educator at The Inn At Hastings Park boutique hotel and restaurant in Lexington, MA.

💼 Who's Hiring

Check out these job opportunities from our Guest Mentors on the Podcast for a chance to work with these hospitality leaders:

• Find a new opportunity with fast-growing Rentyl Resorts’ luxury residences. Apply here
• Step back in time with a colonial-era-inspired hospitality career with The Inn at Hasting Park. Learn more

🎥 As Seen on TikTok

Follow me at @steveturk on TikTok for my favorite moments from my interviews with Hospitality Mentor podcast guests and my new Hospitality Mentor video series spotlighting the best in the hospitality business, like my recent visit to the Michelin-rated Azabu in South Beach. Soon we’ll be filming at the world-famous Fontainebleau and modern Japanese hot spot ZUMA, so stay tuned!

I’ve also started sharing tips like how to get a hotel room upgrade and how to improve service scores at your hotel, and I’d love to hear from you if you find these valuable!

What else do you want to see from me on TikTok, and where I should visit next?

If you’ve read this far, send me a short reply and let me know what you enjoyed most from this newsletter. See you again in the new year! 

If you found this edition helpful, feel free to forward it on or leave a comment on my LinkedIn Newsletter to help spread the word about Turk’s Thoughts. It only takes a few seconds and makes a huge difference.

Cheers,

Steve Turk, Managing Director

Turk Hospitality Ventures