Baking, Physics and Thingamajigs: Why Measuring is a Must
Bar Whispers Lost in Translation
How the StrainRay got it's name
Inherent design flaws have been passed down through generations of strainers, leading to problems that bartenders have just learned to live with. Average Hawthorne strainers rust and some are uncomfortable to hold, and that's before you get to the problems with straining – springs that are not wound well or tightly won't strain the liquid effectively, thereby ruining an otherwise well-made cocktail and creating waste. Which is why we designed the StrainRay...
The key to big bar business? Thinking small
We know as a small business ourselves, that with sustained growth, each day gets busier. At these times it’s so easy to forget the small details. How then do you focus your attention? Here are three small points for every venue that can make a massive difference...
ICYMI - Our top blogs for the year, as voted for by you!
When it comes to keeping customers, consistency is key
A cocktail requires consistency through carefully measured ingredients and should be delivered, to the customer, with no variation in volume, taste, or appearance. All without wastage!
'Easier said than done,' we hear you cry!
Feel the need, the need for speed... pourers!
