« back to BAR MANAGEMENT
OPERATIONS
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 maximise on sales opportunities.
Watch Now
THE DIGITAL FUTURE – RESERVATIONS, MENUS AND ORDERS
This session is designed to help you develop your bar’s digital offering, creating an online presence that can drive business and help customers engage with your products.
HOW TO STOCK YOUR BACKBAR PROFITABLY
Natalie Ng, owner of Doorknock gives her top tips on how to increase profitability and ensure the products and drinks your bar is making, are working hard for your bottom line.
10 STEPS TO REBOOTING YOUR BAR: A GUIDE TO REOPENING
Sean Finter takes us through how to prepare for the big re-opening. From shaving costs without shaving culture, to putting staff on the same page with a recession mindset that has your whole team running clean and lean.
Tune In
BAR CHAT EPISODE #15: GOING DIGITAL
From digital menus to QR codes, the hospitality industry has been increasing its digital offering exponentially in recent months. Digital expert Gavin Pathross and bar manager Liam Davey chat about the tools that can be easily integrated and introduced in your bar/restaurant.
Discover More
PERFECT PORTFOLIO
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 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 from Barmetrix 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 favourite 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.
POINTS OF VIEW FROM ASIA
As we spin our virtual globe to Asia, four industry heavyweights, including World Class winner Bannie Kang, give us their perspective on bar life as they have come to know it and share positive changes they have made as the situation has evolved.