Review your product portfolio to not only keep your customers happy but also maximize your profits at the same time.
FIVE WAYS TO USE YOUR OUTDOOR BAR ALL YEAR LONG
From weatherproofing furniture to ensuring guests are comfortable and warm – Joshua Reynolds shares tips on making the most of your outdoor bar area all year long. Check it out now.
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.
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.
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. 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 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.
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 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
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.