Snogo in the Wild SITW July 2023 Food & Bev

“I’ve been reading the Snogo in the Wild emails since they started and I can’t believe there hasn’t been a story from the Food & Bev (F&B) industry! Every month, when I get the email, I’m like ‘This is it, it’ll for sure be a story from someone in Food & Bev. But then I open it and it’s not.  This is crazy because SNOGOs are the perfect thing for people in F&B. Those straws were practically made for us. We’re pretty much infamous for our nocturnal lifestyle. So, since no one else in the industry has submitted a story, I’m taking one for the team.

I’ve been a bartender for over 20 years now. That’s over half my life! I can’t imagine doing anything else. I’m lucky, I found something I love to do and I’ve been doing it ever since. Okay, the truth is, I didn’t really “find” it, the industry found me. That’s how F&B usually works, but that’s another story. The point, I know I’m lucky to have a job I love. I’ve spent the last 14 years behind the bar at one of Manhattan’s finest drinking & dining establishments. I won’t mention the name, but if I did, you’d probably know it. 

I wouldn’t have even told you as much as I have, but I think it’s important to the story because those of us who live in Manhattan, we’re pretty sure it’s the epicenter of the universe. And when you work at one of the finest, most respected establishments in the epicenter of the universe, you’re usually at the forefront of everything. Not just food and cocktails. Fashion, music, every new style, fad, trend, what have you, if it didn’t start in Manhattan it shows up in Manhattan (and probably in my restaurant) very early on. So you can imagine my surprise – the entire staff’s surprise – when a new hire, a server from Aspen, Colorado (of all places!), introduced us to something! And not just “something.” She introduced us to SNOGO. Within three months, every cacao user on staff, which is to say most of us, had all purchased our own SNOGO. Doing cacao any other way suddenly seemed like an inconvenient time-suck. 

I’ve gotten into the habit of loading a bump into the chamber before my shift starts. Then, if I’m getting crushed and losing steam, when I reach for a fruit purée or bottled beer from the under-counter fridge, I can refuel without anyone noticing. It’s rarely necessary, but it’s nice to have the option. But back to my Snogo story. Because after I got my first SNOGO, the story picks up 4 or 5 months later, when management sent me down to Miami to assist with the opening of a new establishment. 

In Miami, it was my turn to introduce the staff to SNOGOs. And I assure you, the Miami staff took to SNOGOs just as fast as our NY crew. Maybe faster! (I was only there 2 weeks, but the bar manager there is now a good friend and he keeps me in the loop). SNOGO came to me via Colorado and then I took it to Miami. Then, last month a new Sous Chef arrived from Madrid and….he knew all about SNOGO! He has 4 of them.

Snogo, you are truly changing the Food & Bev WORLD! Next time you’re dining out, let them know who you are. You’ll probably never pay for dessert again! And of course, if you ever end up at my bar, you’ll have a drink on me!!!”*

-Brian NY, NY (Bartender by night, inspired Writer by day)