Bar Whispers Lost in Translation
Bar whispers almost guarantees important operational mantras are lost in translation ultimately ending up with a failure to deliver a memorable, consistent and profitably made cocktails.
How we're waging the war on bar waste
With the increasing mountains of rubbish found at our landfills, individuals, businesses and regulators are turning more attention to reducing, reusing and recycling. The towers of waste for which the hospitality industry is responsible are set to topple, but we have foundations designed to resolve some of the waste problems we are creating.... which may also help your profit margin too!
A study in shots vs watts: Could saving alcohol be as simple as switching the lights off?
As a bar owner or manager, you wouldn't take kindly to staff locking up and leaving all the lights on - what a waste of energy! But it's likely you haven't thought twice about this seemingly insignificant waste of alcohol.
Five simple ways to make your bar sustainable
If you want to be part of 2018’s biggest trend then you need to turn eco-warrior.
One in three consumers now prefer eco-friendly options. And the hospitality industry is no stranger to this demand, with many bars becoming more eco-friendly. Here are our top sustainability tips for bars.
One in three consumers now prefer eco-friendly options. And the hospitality industry is no stranger to this demand, with many bars becoming more eco-friendly. Here are our top sustainability tips for bars.
Shrubs, and the Rise of Fermented Ingredients
Fermented drinks are not only a great way of re-using bar waste (and therefore creating an environmentally sustainable bar) but it’s actually a fabulous addition to cocktail menus, adding fruit flavours, sweetness, acidity and even a slight fizz to drinks depending on the mix.
