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Tips & Tricks
Venue Layout 101: Transforming Your BarVenue Layout 101: Transforming Your Bar
We all know that the return to service is going to look a little different than before. With the safety of staff and guests at the forefront of reopening, Ollie Margan, owner of Maybe Mae, takes a look at how to transform your venue, from seating plans to the smooth integration of table service.
Menu Makeover: Bringing Your Menu to LifeMenu Makeover: Bringing Your Menu to Life
There has never been a more important time to make your menu shine. Scout Bar owner and European bartender of the year, Matt Whiley, highlights the importance of taking time to carefully construct and create a great menu when planning to reopen your bar.
MANAGING SELF CARE LIKE A PROMANAGING SELF CARE LIKE A PRO
The word self-care is batted around a lot, but it can make a difference when motivation is low or needing to suss out a new routine. Stay on track with these seven tips guaranteed to help look after yourself and manage your time like a pro.
ALTERNATIVE BAR TOOLSALTERNATIVE BAR TOOLS
Safe at home but missing your bar tools? Using these everyday kitchen utensils, you can make the most of this time and improve your cocktail making skills. Now, pass the rolling pin!
THE ART OF SMOKING COCKTAILSTHE ART OF SMOKING COCKTAILS
There is a balance between adding creative flair to cocktails for dramatic effect and ensuring techniques heighten the flavours of your drinks. Tim Philips-Johansson shares some of his favourite tried and tested methods for smoking cocktails.
YOU KNOW YOU’RE A BARTENDER WHEN...YOU KNOW YOU’RE A BARTENDER WHEN...
Long nights, tired legs and aching muscles from pouring, shaking and stirring are some of the tell-tale signs of being a bartender. Then there are some less obvious ones that you will be all too familiar with.
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PRACTICING RESPONSIBLE SERVING LIKE A PROPRACTICING RESPONSIBLE SERVING LIKE A PRO
Creating a fun, vibrant yet safe space for guests should be top of every bar’s agenda. In this article, we delve into the finer details of responsible serving, how to spot the signs of intoxication and promote responsible serving in your bar.
A BATCH MADE IN HEAVEN: A GUIDE TO GREAT BATCHINGA BATCH MADE IN HEAVEN: A GUIDE TO GREAT BATCHING
To outsiders, batching may conjure up sweet punches and poorly measured ingredients. To bartenders, it’s another thing entirely and 2012 World Class winner, Tim Philips explains how pre-mixed drinks free up bartenders to focus on their craft and execution.
An Expert Guide to Getting your Bar Ready for the Holiday SeasonAn Expert Guide to Getting your Bar Ready for the Holiday Season
From getting staff lined up to creating a seasonal menu, our Business of Bars expert Sean Finter gives tips on how to make the most of those busier periods during the year.
CLOSING TIME: HOW BARTENDERS RELAX AFTER WORKCLOSING TIME: HOW BARTENDERS RELAX AFTER WORK
‘Winding down’ after work, whether it’s 10pm or 3am, is an age-old dilemma for anyone working shifts in the service industry.
PORTFOLIO MANAGEMENT IN THE BARPORTFOLIO MANAGEMENT IN THE BAR
With more products out there than ever it can get very confusing about what stock to buy. Business of bars expert, Sean Finter from Barmetrix takes us through his tips on stock management to ensure your bar minimises losses, boosts profits and delights customers.
3 STEPS TO STACK YOUR BACK BAR FOR SUCCESS3 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.