TRANSFORM YOUR OUTDOOR DINING SPACE INTO A WINTER WONDERLAND
Find out how to make the most out of your outdoor seating during the colder months, from developing seasonal pop-up bars and seasonal cocktails to finding the best heater.
Transform Your Outdoor Dining Space During the Colder Months
This guide covers how to make the most out of your outdoor seating this fall and winter, from developing seasonal pop-up bars and seasonal cocktails to finding the best heat source for your bar or restaurant.
EFFICIENCY HACKS FOR THE NEW NORMAL
Take a look at these useful hacks from Minakshi Singh at Sidecar to speed up service and improve efficiency in light of any restrictions venues face.
Welcome Back to the Bar: Tips for Regaining Customer Confidence
Venues all over the world are making adjustments to make sure customers feel secure. 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.
Future Learnings from Hope & Sesame
Faced with closing their bar Hope & Sesame in south China in January 2020, owners Andrew and Bastien share useful tips on how they implemented a successful strategy that enabled them to keep their business afloat during difficult times.
PORTFOLIO MANAGEMENT IN THE BAR
With more products out there than ever, it can get very confusing about what stock to buy. Sean Finter takes us through his tips on stock management to ensure your bar minimizes losses, boosts profits, and delights customers.
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.
MEASURING THE INTANGIBLES – BEYOND FOOD & DRINK
Far too often businesses measure too many things and forget to measure the things that determine success or failure. 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
Less is more; a philosophy increasingly gaining traction across the global bar industry, the days of ornate, overelaborate drinks and ostentatious service are being phased out for quality drinks and service with an onus on getting back to basics.