Market Watch, January 2020

JANUARY FEBRUARY 2020 MARKETWATCHMAG COM MARKET WATCH 73the bars allow it and that hes going to be retooling the compa nys punch offerings at the island and tiki bars as well as adding more Gin Tonics at some locations Going forward Tallichet says he has definite plans under way to add several Whiskey Joes units in Florida south of Tampa near Jacksonville and in the Panhandle Addition ally the company plans to convert one of its older spaces in Southern California into a hotel property within the next five years which will be a first for Specialty Restaurants Corp Tallichet says his father worked with McKennons father in hotels before he opened The Reef so the hotel addition will be a natural extension for the company All of these things are happening in the next few years Tallichet says The beverage business continues to increase When we talk about our restaurants and our extensive bar operations we want them to develop and have teams that can perform at a high level to further grow beverage numbers We see that business increasing and its a big focus for us mwrinsed with Ardbeg 10 year old single malt Scotch O Bar also pours roughly 30 wines by the glass 9 30 and 15 beers 8 12 a draft pour bottle or can These complement New Ameri can cuisine from barbecue duck tacos and Agro dolce lamb ribs to miso marinated sea bass and châteaubriand entrées are 19 62 While the majority of Specialty Restaurants Corp venues are on the water or in the hills three of the companys concepts are aviation based and located at airports as a nod to Davids war plane history Along with 94th Aero Squadron at Van Nuys Airport in California and 100th Bomb Group at Cleveland Hopkins International Airport in Cleveland Ohio the company operates Proud Bird at Los Angeles International Airport Proud Bird is one of its most recently renovated venues featuring a dynamic food bazaar with Asian Ital ian and American options as well as the Mile High Club Bar and Lounge With such a variety of concepts Specialty Restaurants Corp makes a point of offering unique menus at each of its proper ties Though most of the venues serve steaks and seafood dishes arent purposefully duplicated That said a few standout items are available at several locations including appetizers like cala mari artichoke spinach dip and crab dip These are joined on multiple menus by a few specialty cocktails that are popular company wide including the Sugar Lips mixing Grey Goose vodka Cointreau liqueur Pama pomegranate liqueur and lime juice garnished with babys breath and the Wilson made with Monkey Shoulder blended malt Scotch Pierre Ferrand Dry Orange Curaçao maple syrup and cardamom We have massively creative bartenders and mixologists throughout the company Smith says We have a diverse bar program and want to create drinks that are accessible to every one The drinks are thematic for the locations theyre in We want to be leading the pack at the bar Smith notes that hes working to add more draft cocktails and wines at venues where The Whiskey Joes concept Port Richey Florida location top right evokes an island retreat offering drinks like the Mai Tai top left while Proud Bird exterior above located at Los Angeles International Airport features a dynamic food bazaar