News
Looking to elevate your cocktail game, streamline your bar operations, or simply unlock the secrets of the perfect pour? You've come to the right place!
At Überbartools™, we're passionate about all things bar-related, and we're dedicated to sharing our knowledge and insights with you.
How we're waging the war on bar waste
A study in shots vs watts: Could saving alcohol be as simple as switching the lights off?
Five simple ways to make your bar sustainable
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.
500 million reasons to swap your straws right now
TOO LITTLE TOO MUCH!
THE PRODUCT PARADOX: BUY, USE, DISCARD, REPEAT
IS AN ECO BAR TOO HARD TO DO?
Liqour Loss, Bar Waste & Sustainability
To see whether your business has a problem it becomes important to evaluate all your waste. Here’s some things to think about...
The Missing Link between Brand and Bartender – The Promise
WINE, WHINE, WHINGE, WHY?
We all hate it!
Visit a bar or restaurant, order a glass of wine, receive it, look and think... "The tides out!"
Everyday tens of millions of consumers are faced with the horrible feeling they've been ripped off!
Whether it's true or not that's not the point, it's the perception which counts.
In the US consumers are fairly vocal when short changed saying something, elsewhere consumers may be more polite!
Imagine as a bar or restaurant owner if a silent majority think they're being ripped off. How will this potentially impact on long term name, reputation and profitability?
Much of the issue resides with the business and not the guests, particularly when the house wine serve policy is not advertised on menus.
In some countries a serving of wine is prescribed by law, in most it's notional, meaning some operators possibly use confusion to negative advantage.
To address the issue we suggest honesty and transparency to assuage customers questioning their serving.
When confronted with a questioning customer some will just top up a wine glass to silence the dissatisfied guest, but really couldn't this be mostly avoided if the serve policy was upfront for all to see!
Please just define and advertise your serve policy… everyone wins!
FAUX CRAFT FAST BUCKS
Much has been written about spirit producers falsely claiming a craft pedigree.
Some brands advertising authenticity may on closer inspection fail to deliver, resorting to deceptive labeling with seductive design cues to suggest and imply something that it’s not!
We call this new phenomenon Faux Craft!
So what's the motivation for producers or marketers to produce faux craft products and then pass off mystery and provenance as illusion... THE GREEDY BUCK!
Designers and producers will tell anyone that’ll listen: there’s no short cuts to the creation process other than lots and lots of time, passion and cash burn!
In a sense it's the initial quick dollar forgone that makes the craft process so attractive to consumers, delivering the expectation of a superior product!
The 1950s to early naughts of this Century production was all about faster and cheaper; today the market is eschewing the fast, lazy buck in favour of the crafted dollar!
Crafted products, are the result of human ingenuity and passion. Companies falsely claiming unearned pedigree must be held to account!
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