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Tips & Tricks
BE A PPE PRO: AN EXPERT GUIDE TO PPE OPTIONS AND USEBE A PPE PRO: AN EXPERT GUIDE TO PPE OPTIONS AND USE
As venues adapt and look to reopen, Personal Protective Equipment (PPE) will be top of the priority list. From selecting the right equipment to implementing it effectively in your venue, Ed Poland shares helpful expert guidance.
Welcome Back to the Bar: Tips for Regaining Customer ConfidenceWelcome 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.
ALL SYSTEMS GO: GETTING A HANDLE ON NEW HYGIENE MEASURESALL SYSTEMS GO: GETTING A HANDLE ON NEW HYGIENE MEASURES
From enhanced cleaning schedules to social distancing, heightened safety and hygiene have become the new norm. Take inspo from three bars in Ireland, Australia and Taiwan as they respond to new standards and ways of working.
TAP INTO TAKEAWAY: 10 TIPS FOR A THRIVING TAKEAWAY SERVICETAP INTO TAKEAWAY: 10 TIPS FOR A THRIVING TAKEAWAY SERVICE
During these uncertain times, venues across the globe are increasingly adopting takeaway and delivery services to diversify revenue streams. Learn how to successfully implement and capitalise on these initiatives with expert tried and tested tips.
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.