Want to know how to improve operations and ensure your venue is firing on all cylinders?
Improved day-to-day operations will enhance your venue’s offering and create an elevated experience for guests and staff.
Explore topics such as how to select the right product portfolio to sell in your venue, how to measure success, as well as perfecting your service blueprint to maximize sales opportunities.
Most retailers review their portfolio at least once a year to ensure they have the right products for their customers. Many venues have too much money tied up in the wrong stock -review your product portfolio to not only keep you the customer happy but your also maximize your profits at the same time.
WELCOME BACK TO THE BAR: TIPS FOR REGAINING CUSTOMER CONFIDENCE
Karina Elias, Food and Beverages Director at the Langham Hotel, shares some of the new procedures being implemented in their venues, and tips on how to make your customers feel safe when returning to the bar.
MANAGING IN UNPREDICTABLE TIMES
From the current phase they face to how they remain agile and flexible in their approach; discover how the owners of three leading venues, Hope & Sesame in South China, Maybe Mae in Adelaide, and Flying Dutchmen Cocktails in Amsterdam, are leading during these times.
MEASURING THE INTANGIBLES – BEYOND FOOD & DRINK
Anything worth doing can be measured. Sean Finter outlines key ‘unseen’ factors management should be paying attention to at the back of house to ensure success for their venue.
LESS IS MORE – THE ART OF SIMPLICTY IN BARS
Three Sheets in Dalston is a shining light in the London industry, ranking in the World’s 50 Best Bar List this year and early champions of simplicity across many aspects of their bar. We spoke with Bar Manager, Rosey Mitchell, about how stripping back can allow for better service.
LOCAL INGREDIENTS AROUND THE WORLD
With many of our favorite ingredients on the brink of extinction, there has never been a better time to embrace the sustainable cocktail trend. Dre Masso drives home the importance of using locally sourced ingredients and opens our eyes to the world of waste-free cocktails.
3 STEPS TO STACK YOUR BACK BAR FOR SUCCESS
Is your back bar winning? We worry about the performance of individual drinks, brands, and bottles at our bars but taking stock of the collective back bar is necessary housekeeping. Our guide to designing your back bar will ensure it’s functional to boost efficiency in service and impress your customers.