Bar Magazine May 2025

of consumers would buy Pringles in a pub, rising to 90% for those under 341

This summer Pringles are on a mission to

BOOST SNACKING IN PUBS AND BARS

70% of snacks are bought on impulse2

MAY 2025

Welcome to the May edition of Bar Magazine!

As we spring into the warmer months, we’ve got an exciting mix of features that touch on some of the hottest trends and essential elements that are shaping the modern pub and bar scene.

First up, we take a closer look at the unsung heroes of the bar menu in our feature Bar Snacks. From the classic packets of crisps and salted nuts to premium popcorn, these small but mighty offerings are a key part of wet-led venues, driving both sales and customer satisfaction. With the help of category experts, we dive into the value they bring to pubs and bars, exploring how they can enhance the drinking experience, while also offering surprisingly high margins.

In our Behind the Bar feature, we sit down with some of the leading brands that are helping streamline bar functionality. With efficiency being a top priority for so many establishments, this feature will shine a light on the tools, products and innovations that are making life behind the bar smoother. Whether it’s tech solutions or time-saving products, these are the game-changers that can improve productivity and, ultimately, deliver a better service to your guests.

And last, but certainly not least, we’re excited to bring you A Spotlight on: Agave. Mexican spirits, particularly Tequila and Mezcal, have been making waves in the on-trade for some time now. This month, we take an in-depth look at the category’s rising popularity, the trends behind its success, and how bartenders can tap into the agave movement to add something exciting and flavourful to their menus.

In addition to insightful features, you’ll also discover our regular pieces, such as: Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes. Also, be sure to visit our Bar Magazine Awards pages, where you can find everything you need to know about the 2026 awards – applications are now open!

It’s a jam-packed issue with something for everyone, whether you’re running a busy pub, crafting the perfect cocktail, or simply looking to stay ahead of industry trends. I hope you enjoy reading and find plenty of inspiration to keep your venue thriving in the months ahead.

Cheers!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF

© 2025 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee

EDITOR-IN-CHIEF

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk Tel 01795 509109

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis jazmine@cimltd.co.uk

ADMINISTRATION MANAGER

Natalie Woollin

admin@cimltd.co.uk Tel 01795 509103

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk Tel 01795 509103

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

14 HOSPITALITY HEROES

Industry powerhouse Jillian MacLean MBE shares the inspiring story of founding Drake & Morgan, highlighting the pivotal moments that shaped her journey.

21 BAR MAGAZINE AWARDS

Visit our BMA pages to explore details about next year’s event, including an inside look at the exciting new award categories for 2026.

33 BAR SNACKS

We delve into the dynamic and everevolving snack category, uncovering how it has become an increasingly valuable asset for venues.

51 BEHIND THE BAR

We step behind the bar to uncover the latest innovations redefining efficiency and functionality.

70 NEW CREATIONS

Michele Saladino, Head Mixologist at The Ritz London, presents a signature cocktail from The Rivoli Bar’s latest menu.

75 A SPOTLIGHT ON: AGAVE

We spotlight agave, highlighting the emerging stars in this rapidly growing category.

82 VENUE OF THE MONTH

Downstairs at Sucre offers a unique agave spirit experience driven by passion, creativity, and innovation, as explained by Bar Manager Glenn Gicquel.

84 HOSPITALITY AROUND THE WORLD

Jonathan Adler, Beverage Director at Shinji’s, takes us behind the scenes of this innovative venue, recently ranked no. 90 on North America’s 51-100 Best Bars list.

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

JACK DANIEL’S LAUNCHES LIMITED-EDITION

10-YEAR-OLD - THE BRAND’S FIRST PERMANENT AGE STATEMENT IN OVER 100 YEARS

Jack Daniel’s Tennessee Whiskey has launched the latest addition to their super-premium whiskey portfolio; Jack Daniel’s 10-Year-Old. This limited-edition bottle is the brand’s first permanent age statement in over 100 years, with only 2,500 bottles to be available in the United Kingdom. The product will become an annual release to celebrate the modern whiskey-making expertise of the Jack Daniel Distillery, while paying tribute to the brand’s founder and history.

Over the last decade, Jack Daniel’s Master Distiller Chris Fletcher has been experimenting to develop a product that would honour Jack Daniel’s whiskey that it was bottling at the end of the 1800’s. Fletcher evolved the distillery’s previous aged methods by maturing Jack Daniel’s Old No. 7 Tennessee Whiskey in oak barrels that were relocated throughout the barrelhouse to extend the aging process over the past ten years.

The 10 Year Old has been hand-crafted by the Jack Daniel’s distillery team in Lynchburg over the last 10 summers, with the bottle design inspired by the brand’s history, featuring a handdrawn iteration of the original cartouche that appeared on Jack Daniel’s aged-stated bottles a century ago.

The ingredients of Jack Daniel’s 10 Year Old remains the same as Jack Daniel’s Tennessee Whiskey, comprising 80% corn, 12% malted barley, and 8% rye. The end result is a more complex, hand-crafted whiskey with a rare flavour profile. Bottled at 97 proof, a first for the Jack Daniel Distillery, Jack Daniel’s 10-YearOld features hints of dry fig and raisin, combined with oak,

butterscotch and soft fruit and smoke on the pallet, finishing with notes of sweet tobacco and spice.

Priced at £110 per bottle, the Jack Daniel’s 10 Year Old is best served and enjoyed neat. The brand will focus solely on distributing across their whiskey specialist partners, including Hard to Find, Master of Malt, and The Whisky Exchange.

For more information on the Jack Daniel’s portfolio, visit www.jackdaniels.com

HOBGOBLIN TEMPTS DRINKERS WITH NEW HOBGOBLIN AMBER

As the first playful whispers of Spring creep across the UK, Hobgoblin is up to its old tricks, tempting drinkers with a devilishly delightful new brew – Hobgoblin Amber. Dare you take a sip?

Hobgoblin Amber boasts floral and citrus notes on the nose, complemented by earthy, malted undertones and a zesty fruit finish on the palate. Made with hops like Fuggles, Progress, Herkules and Goldings, it has a full-bodied, well-rounded hoppiness and an ABV of 4.5%.

Hobgoblin is a firm favourite amongst ale drinkers, as an award-winning British ale that captures the imagination and delights the tastebuds. First brewed over 40 years ago, the brand has continued to innovate with new product launches, such as the recent arrival of Hobgoblin Session IPA in cask and the rollout of the latest look and feel of the brand last year.

While the total value of sales in the premium ale market is down 6.4% in the past year, Hobgoblin has seen a rise in value sales of 13.9%*. What’s more, Hobgoblin Gold, the lead product in the range, has seen 20% volume growth and 21.7% value growth over the same period*. We’re thrilled with the addition of Amber to our range and look forward to further building on our increasing success.”

The recommended retail price for Hobgoblin Amber will be

£6.20 for the four pack and £1.75 for the 500ml bottle. It will be available in other retail outlets as well as in cask format in the On Trade in the coming months.

Hobgoblin fans can now shop the full range of beers in most grocery retailers nationwide, choosing from: Hobgoblin Amber, Hobgoblin Gold, Hobgoblin Session IPA, Hobgoblin Original IPA, Hobgoblin Ruby Beer, Hobgoblin Imperial Ruby Beer, and Hobgoblin Dark Stout.

*Nielsen data to w/e 22/2/25, MAT

DALLA CORTE UK ANNOUNCED AS ESPRESSO MACHINE SPONSOR FOR SCA UK BARISTA CHAMPIONSHIP 2025-2027

The UK Barista Championship is the most highly acclaimed coffee competition in the United Kingdom, organised by the Specialty Coffee Association (SCA) UK Chapter. It highlights the leading talent the UK barista community has to offer, giving competitors a platform to showcase their skills and creativity – and the opportunity to achieve global recognition.

The UK Barista Championship 2025 will entail a series of nationwide heats in Bristol, Sheffield, Chichester, and Glasgow from April onwards, culminating in the final at London’s Tate Modern in July. The winner will then travel to HostMilano (17th21st October 2025), competing for the title of World Barista Champion 2025 at the world’s leading tradeshow for HoReCa.

Dalla Corte UK’s involvement as the three-year espresso machine sponsor includes supplying the competition itself with state-of-the-art Zero Barista espresso machines, alongside additional equipment from Dalla Corte’s machine range for roasting partners at the events. The Dalla Corte UK team will be

COCA-COLA

RELAUNCHES

on-site at every event to offer technical support, with machine training sessions available at our St Albans showroom for competitors and roasters throughout the championship schedule.

ICONIC

“SHARE

A

COKE”

CAMPAIGN FOR A NEW GENERATION

Coca-Cola is bringing back its legendary “Share a Coke” campaign, offering fresh brand experiences and inviting a new generation to experience the magic of personalised connection. The first-of-its-kind campaign, which sparked a global phenomenon by swapping iconic CocaCola logos for personalised names, returns with an even greater focus on shareability and customisation, reflecting Gen Z’s desire for authentic experiences.

In a world dominated by digital interactions, “Share a Coke” offers a tangible way to celebrate friendships and cross-cultural connections. The brand’s unique customisation platform offers even more names to choose from with the ability to add your own personal touch. If you can’t find your name in store, scan the QR code (on can), which will take you to the “Share a Coke” digital hub.

The relaunch looks to empower individuals to share personalised Coca-Cola cans as an expression of appreciation for a friend, loved one, or colleague, reminding us that all it takes to spark a connection is the simple act of sharing.

By seamlessly integrating digital experiences and personalised moments, Coca-Cola is not only refreshing this iconic brand experience but also setting a new standard for how brands can meaningfully engage with their audiences to build lasting brand love.

To celebrate the relaunch, Coca-Cola has created Share a Coke Memory Maker, an innovative digital experience that allows users to create fun, unique and personalised videos, using their own content.

The campaign embodies Coca-Cola’s “Real Magic” philosophy, highlighting joy and connection when people come together. It’s an invitation to move beyond the digital ether and create

enduring shares with those who matter most online and in real life.

‘Share a Coke’ will be rolling out in phases, starting with a global teaser campaign in March 2025 with Coca-Cola Zero Sugar and Coca-Cola Original Taste packs available on shelf in the UK from May 1st

The campaign was developed by WPP Open X, led by VML, supported by Ogilvy PR, EssenceMediacom and Subversive.

*www.wpengine.co.uk

JILLIAN MACLEAN MBE

INDUSTRY POWERHOUSE JILLIAN MACLEAN MBE SHARES THE INSPIRING JOURNEY BEHIND FOUNDING DRAKE & MORGAN, THE PIVOTAL MOMENTS THAT SHAPED HER PATH, AND HER UNWAVERING PASSION FOR CREATING SPACES THAT BRING PEOPLE TOGETHER.

JILLIAN, COULD YOU SHARE WITH US THE STORY OF HOW YOUR CAREER IN HOSPITALITY BEGAN, AND THE JOURNEY THAT HAS LED YOU TO WHERE YOU ARE TODAY?

I was brought up on the West coast of Scotland where my parents had a hotel, so I had an early introduction to hospitality and haven’t looked back since. I’ve always worked in the industry and was fortunate to work at the likes of Tennent Caledonian Breweries and Mitchells & Butlers, before deciding to set up my own business, Drake and Morgan, in 2008.

I started Drake & Morgan in the height of the recession. Whilst some people said it was a risk, I had a vision to create accessible female influenced bars based in and around the City of London. We saw a gap in the market and we filled it! The team and I embarked on several market research and innovation trips around the east and west coast of America to get inspiration for the spaces – I loved what venues were doing there – from San Franciso to New York. When we opened our first site, The Refinery Bankside in Southwark in 2008, the trips abroad really helped us gain a fresh perspective and keep up with new trends. The Refinery Bankside had a female influenced advisory board which definitely helped shape the business, and I’ll always remember that as a big part of the journey.

AS YOUR CAREER PROGRESSED, WHAT WERE SOME PIVOTAL MOMENTS THAT HELPED SHAPE YOUR PATH IN THE INDUSTRY?

There have been several pivotal moments. Firstly, founding the business in 2008, in the height of the recession, was really a great time for new opportunities. The innovation trips were also pivotal as, they helped us carve out something new and different in London; there weren’t a lot of people rolling out at that time, which meant we were able to bring something fresh to the market. Another moment was in 2013, when we were fortunate that the business received private equity backing, taking us onto the next stage of the journey, and, a few years later, we acquired the Corney & Barrow wine bars, which was transformational for the business. Another pivotal moment was surviving the pandemic and then rebuilding the business post Covid. Finally, a pivotal and beautiful moment was receiving The Sunday Times Top 100 Best Places to Work for Drake & Morgan; I am really proud of that.

SINCE ITS INCEPTION IN 2008, HOW HAS D&M EVOLVED; HOW PROUD ARE YOU OF WHAT YOU HAVE CREATED?

I think Drake & Morgan has really evolved from starting as a casual, accessible all-day bar/restaurant. We really had to update our business and undertake innovation trips in different parts of the world to experience first-hand what other operators we admire were doing. We took inspiration from all sorts of new and different things they were doing, so we could keep pushing the boundaries ourselves for our customers and for our teams.

Some of our teams are going to Dubai next month to look at what’s new and fresh and to see what we can bring back here to London. I think Covid really gave us the opportunity to go back and look at the business, to see what works, what doesn’t and how we could take these forward. The introduction of Daytime Dancing, our collaboration with TasteFilm, and the events we are able to host, such as weddings, bar mitzvahs and so on, have helped us evolve and transform the business. Something else that is quite cool is our Fat Tony Full Fat Brunch, which is on Season 8 – it has put our business on the map at the weekend; the team have done a brilliant job.

WHAT DO YOU LOVE MOST ABOUT HOSPITALITY?

For me, the most enjoyable part is building businesses and welcoming spaces where people like to spend their time and get together – it’s wonderful to be able to offer people those moments of connection.

WHAT ADVICE WOULD YOU GIVE TO SOMEONE JUST STARTING THEIR CAREER IN HOSPITALITY?

Get a mentor and group of people to support you – this could be a business coach or an informal mentor. Women established in their careers tend to be very generous with their time and genuinely enjoy helping other women succeed. There are many excellent forums available in our great capital with amazing talent. And lastly, it’s always important to be kind to yourself and have self-belief.

HOW DO YOU SEE THE FUTURE OF D&M UNFOLDING?

At Drake & Morgan, we are about to launch our Spring Menu refresh. The marketing team, Vessy and Nikki, alongside Chantelle and the rest of the team have signed off on our beautiful terraces that are coming this summer, which is very exciting. Of course, planning is underway for Christmas, so very much focused on the customer proposition and how we move the business forward, whilst also thinking about the next stages of growth for the business.

LOOKING AHEAD, WHAT ARE YOUR GOALS FOR THE FUTURE, BOTH THROUGH YOUR PROFESSIONAL CAREER AND PERSONALLY?

In terms of professional goals, it’s to keep driving the sales and the EBITDA of the business, alongside continuing to grow the business, not just the sites and our but also the capability within the business. We have a very good succession plan at all levels in the business. Personally, I would like to do as much travelling as I can and keep playing tennis; I keep thinking I could be one of these people that could play at Wimbledon but it might not be in this lifetime! I will keep at it though.

For me, the most enjoyable part is building businesses and welcoming spaces where people like to spend their time and get together.

THE ESSENCE OF EXPERIENCE

LONDON ESSENCE IS HELPING ON-TRADE VENUES REIMAGINE CLASSIC SERVES WITH A PREMIUM TWIST. FROM FLAVOUR INNOVATION TO IMMERSIVE ACTIVATIONS, DISCOVER HOW PREMIUM SOFT DRINKS AND CRAFTED COCKTAILS CAN CREATE MEMORABLE MOMENTS THAT KEEP GUESTS COMING BACK.

In today’s economic climate, consumers are increasingly seeking ‘affordable luxury’1, and a way to enjoy elevated experiences without straying too far from what feels familiar. For on-trade venues, the key to success can be offering classic drinks but with a twist in order to offer heightened experiences that consumers are looking for.

SEEKING ELEVATED EXPERIENCES THROUGH CLASSICS

Consumers are looking for small enrichments that make their favourite drinks feel more special. They want to see familiar tastes with a twist, such as a new flavour profile that adds excitement to their bar experience. One way this can be achieved is through taking a familiar cocktail, such as a Mojito, and using London Essence’s White Peach & Jasmine Crafted Soda to offer a reimagined classic. Premium adult soft drinks are also growing across every venue type as consumers seek more interesting flavour profiles and look towards affordable trade-up options from standard soft drinks. This desire reflects a broader trend towards flavour innovation and experimentation2. Stocking London Essence’s portfolio of exquisite drinks in on-trade venues allows consumers to try something new and elevate their experience.

SUPERIOR TASTE AND VALUE

Superior taste is the leading attribute that people would pay more for alcoholic drinks, with 49% of consumers agreeing3 Working with premium brands allows outlets to create higher value and superior tasting drinks. Visual premiumisation is also key here, so utilising innovative serve solutions can be a way for venues to unlock this. London Essence’s world-leading Freshly Infused dispense system is a great way to meet diverse consumer needs and preferences for varied flavour and added theatre, while also reducing packaging waste. This provides a stylish and efficient way for venues and bartenders to experiment with the brand’s range of Premium Tonics, Crafted Sodas, Ginger Ale and Lemonade, whilst ensuring they can create consistently elevated drinks.

DEMAND FOR MORE

Beyond the drinks, consumers are seeking immersive experiences and are demanding more from traditional venues. 36% of pub and bar visitors agree that immersive experiences are more enjoyable than just drinking4, and venues can enhance

their appeal by incorporating interactive elements. This could be through cocktail-making classes and menu gamification, something that London Essence is tapping into over the summer with experiential activations, offering moments of connection and elevated experiences. Consumers are increasingly willing to pay more for quality, so partnering with London Essence allows venues to deliver on this.

EMERGING COCKTAILS

Emerging cocktails, featuring simple, flavour forward ingredients, are gaining popularity and catering to the demand for ‘affordable luxury’. For example, a Paloma with London Essence’s Pink Grapefruit Crafted Soda offers a familiar yet exciting take on this charismatic tequila-based cocktail. While consumers increasingly seek flavour experimentation, they also appreciate the comfort of well-known flavours. Venues can innovate by offering twists on iconic serves, providing novelty while staying connected to tradition. For instance, combining London Essence’s Spiced Ginger Beer, lime, and Tequila creates a Mexican Mule - a fresh take on a classic favourite.

londonessenceco.com

1. The Score, Kokoro

Mintel combined : Food & Drink & At-home Socialising - UK – 2023 & Dark Spirits and Liqueurs

REVIVE YOUR PREMIUM SPIRIT SALES

DISCOVER HOW PREMIUM BRANDS LIKE STILL G.I.N. BY DRE AND SNOOP, HAWKSBILL RUM AND CAFÉ SOLO ARE REDEFINING THE DRINKS LANDSCAPE, ALLOWING VENUES TO COMMAND A PREMIUM SPIRIT & MIXERS PRICE WITH THEIR PURPOSE, PROVENANCE AND POWERFUL STORYTELLING.

STILL

G.I.N. BY DRE AND SNOOP: REDEFINING TRADITION WITH CONTEMPORARY EDGE

Icons Dr. Dre and Snoop Dogg unveil Still G.I.N. By Dre and Snoop, an ultra-premium gin that marks the second highly anticipated release from their award-winning beverage portfolio. Already turning heads, this spirit blends heritage and innovation with unmistakable flair.

Expertly double-distilled, Still G.I.N. By Dre and Snoop is exceptionally smooth — best served neat over ice. With bold citrus, delicate florals, and a clean, velvety finish, it’s a gin that wins over even the most devoted non-believers. Effortlessly mixable yet refined enough to sip, it’s crafted to appeal to collectors, connoisseurs, and culture lovers alike.

With vibrant notes of tangerine, jasmine, and coriander, Still G.I.N. By Dre and Snoop delivers a bold yet elegant profile. Every element — from its handcrafted botanical blend to its signature honeycomb bottle — reflects the precision and passion Dre and Snoop bring to everything they create.

A FUSION OF FLAVOUR, HERITAGE, AND INNOVATION

At 42.5% ABV, this highly refined gin balances classic botanicals with a modern twist. The artisanal production process includes copper pot distillation followed by a rare hand-executed vacuum distillation — a technique that infuses old-world craftsmanship with cutting-edge innovation. The result: a distinctive taste that’s nothing short of legendary.

SERVE WITH STYLE, COMMAND WITH PRESENCE

Showcase Still G.I.N. By Dre and Snoop in premium signature serves to elevate perception and pricing. A pour over cloudy lemonade with a twist of lemon peel amplifies its vibrant citrus notes, while a classic Martini unveils its complexity for a more sophisticated experience.

More than a spirit, Still G.I.N. by Dre and Snoop is a movement — a bold fusion of culture, craft, and credibility.

HAWKSBILL RUM: A PREMIUM SPIRIT WITH PURPOSE

Born of the Leeward islands of the Caribbean, inspired by the laid-back vibes of the beach rum shacks, the lively spirit of the islanders, the breathtaking environment and the unique relationship with the ocean. Hawksbill Rum is crafted from selected molasse based aged rums which is then blended with wonderful local spices and fruits, intended for waste. With an ABV of 37.5%, Hawksbill Island Spices Rum delivers a richer, more intense character, earning it the prestigious Gold Bartenders Award for the world’s best flavoured rum. Hawksbill Banana Skin, Mango Peel, and Pineapple Core also recently achieved triple gold in the 2025 Spirits Business Rum Masters.

But Hawksbill Rum goes beyond taste, embracing sustainability in every sip. By using fruit waste that would otherwise be discarded, beach rum shack inspired bottles made with 100% recycled glass, plant-based inks and seals, as well as labels made from recycled sugarcane fibre and corks. But that doesn’t stop here, with Hawksbill committing 10% of their profits to conservation efforts protecting the critically endangered Hawksbill turtle.

BUILDING A BRAND THAT SELLS

Consumers today are increasingly drawn to brands with authenticity and a clear sense of purpose. Hawksbill Rum embodies both, blending premium quality with environmental responsibility.

Bars and venues looking to drive premium spirit sales can tap into this consumer demand by offering brands with a meaningful narrative. Hawksbill’s combination of exceptional liquid, sustainability, and conservation efforts makes it an easy sell to ethically conscious consumers willing to pay a little more for quality and impact.

MAXIMISING SALES WITH PERFECT SERVES

To boost margins and drive sales, showcasing premium spirits in the right way is essential. With Hawksbill Rum, keeping it simple works best. Serve over ice with cola for a classic, no-fuss option. For venues looking to elevate their offering, a Caribbean Rum Punch or signature cocktail can create a higher-value and experience, enticing customers to explore beyond standard serves and drive a higher spend per head.

Every sip of Hawksbill Rum transports drinkers closer to Caribbean paradise, delivering not just premium taste but a reason to return for more.

It’s a rum that’s as smooth as the waves and vibrant as our island life.

GETTING CREATIVE WITH ESPRESSO: MAXIMISING SALES WITH CAFÉ SOLO

In an industry where innovation drives premium sales, coffeebased cocktails offer a unique opportunity to excite customers and boost revenue. Café Solo Original Cold Brew Coffee Liqueur is the perfect tool for bars looking to elevate their espressobased serves beyond the classic Espresso Martini. For those who like their coffee strong, and their cocktails even stronger.

WHY CAFÉ SOLO?

Meticulously crafted in the UK, Café Solo blends espressostrength cold brew coffee from specialty roasters SOLO Coffee with five-times distilled premium British vodka. The result? A full-bodied, super-premium liqueur that delivers rich coffee flavour with a velvety-smooth finish. At 25% ABV and with a higher caffeine content, it offers the strength and complexity to shine in both classic and innovative cocktails. Inspired by the creative energy of Soho’s cocktail culture and the pioneering spirit of Dick Bradsell whose legendary Espresso Martini helped define a generation of modern mixology. Café Solo pays tribute to that legacy while pushing boundaries with bold, contemporary flair.

BEYOND THE ESPRESSO MARTINI

The Espresso Martini is an undeniable favourite, but Café Solo offers the chance to get creative. Here’s how:

• Cold Brew Negroni – Swap vermouth for Café Solo to bring deep coffee complexity to a classic.

• Coffee Old Fashioned – A dash of Café Solo with bourbon, bitters, and a touch of sugar creates a bold and sophisticated serve.

• Affogato Martini – Combine Café Solo with vanilla vodka and a scoop of gelato for a dessert-style cocktail.

MAXIMISING SALES & EXPERIENCE

Coffee cocktails aren’t just about taste - they’re an experience. Offering theatre behind the bar - whether it’s a hand-pulled espresso shot, or a smoked coffee serve adds value and justifies premium pricing.

By championing espresso creativity, bars can use Café Solo to deliver unique, high-margin serves that customers won’t find anywhere else.

fortitudespiritsgroup.com

Pure, on the rocks or in cocktails.

BAR MAGAZINE AWARDS

CHEERS TO EXCELLENCE

RAISE YOUR GLASS TO GREATNESS – THE BAR MAGAZINE AWARDS 2026 ARE OFFICIALLY OPEN FOR ENTRIES! CELEBRATING THE VERY BEST IN UK HOSPITALITY, NEXT YEAR’S EVENT PROMISES MORE CATEGORIESAND MORE REASONS THAN EVER TO SHINE.

The Bar Magazine Awards are back for 2026, and this year, they’re bigger, bolder and more inclusive than ever before. Set to take place at a landmark London venue, this prestigious celebration of excellence in the bar industry is your chance to step into the spotlight, gain the recognition you deserve and join the ranks of the most inspiring professionals and venues in the business.

From dazzling entertainment and gourmet food to toptier networking and industry-wide acclaim, the 2026 awards ceremony promises to be an unforgettable night. But, beyond the glitz and glamour lies something even more powerful: the opportunity to showcase your impact and passion in front of an audience that truly gets it.

Nominating yourself – or your team – isn’t about ego. It’s about raising the bar, leading by example and getting the credit for all the hard work you’ve put in. Whether you’re shaking things up behind the bar, transforming a venue’s atmosphere or

driving forward diversity and innovation in your workplace, there’s a category to spotlight your contribution.

Recognition at the Bar Magazine Awards can elevate your profile, build credibility and open doors to exciting new opportunities. Plus, the application process is simple, completely free, and open to all hospitality professionals across the UK.

TEN CATEGORIES, ENDLESS CELEBRATION

This year, there are ten award categories designed to reflect the depth and diversity of the hospitality world – from individual excellence to venue-wide innovation. And new for 2026, we’re thrilled to introduce two powerful additions to the line-up, Venue of the Year Award and the Equity, Diversity and Inclusion (EDI) Award.

WHAT TO EXPECT ON THE NIGHT

The 2026 Bar Magazine Awards night will be a celebration to

BAR MAGAZINE AWARDS

remember. Attendees can look forward to…

• An Electric Atmosphere: Celebrate with fellow professionals who live and breathe hospitality.

• Top-Tier Networking: Connect with industry greats including fellow operators, suppliers, and innovators. This is your chance to create meaningful connections and take your business to the next level!

• Live Entertainment & Dining: Expect exquisite food, freeflowing drinks and show-stopping performances. Enjoy a special ‘night-off’ with your colleagues and peers!

• Unforgettable Moments: From red carpet arrivals to the award presentations themselves, this is your moment to shine. Whether you win, get shortlisted or simply attend, the awards night is a powerful platform to be seen, heard and celebrated.

READY TO STEP INTO THE SPOTLIGHT?

Applications are open now! Submitting a nomination is easy. Head over to the official Bar Magazine Awards website, choose your category (or categories!), and tell us your story. What have you achieved? What impact have you made? Why does your work matter?

Nominations close later this year, so don’t wait. The recognition, the opportunities, the celebration –it all starts with putting yourself forward!

The Bar Magazine Awards 2026 aren’t just about who wins. They’re about what we stand for: Excellence, creativity, community and inclusion. If that sounds like you, then there’s no better time to take centre stage. barmagazineawards.co.uk

NEW FOR 2026:

VENUE OF THE YEAR AWARD

This award celebrates the venues that go above and beyond – not just in design or great drinks, but in delivering a fully immersive and unforgettable guest experience. Whether it’s a sleek cocktail bar that’s become a local institution or a bold new concept that’s changing the game, the Venue of the Year award is about spaces that leave a lasting impression. Judges will be looking for venues that combine creativity, service excellence, strong branding, and a unique customer journey. If your venue doesn’t just open its doors but opens minds, this is your time to shine.

EQUITY, DIVERSITY AND INCLUSION (EDI) AWARD

The hospitality industry is built on diversity, and the EDI Award recognises those who are not just talking the talk, but walking it, too. This category celebrates the individuals, teams and venues that have implemented impactful initiatives to promote equity, representation, accessibility and inclusive practices. Whether it’s through diverse hiring, inclusive training programs, community outreach or reimagining what a welcoming space looks like for everyone, this award honours those who are leading the way and inspiring others to follow. The EDI Award isn’t just about ticking boxes – it’s about driving real, meaningful change in our industry.

BACCHANALIA

TIAGO MIRA, HEAD OF BARS AT BACCHANALIA AND APOLLO’S MUSE, REFLECTS ON THE VENUE’S TRIUMPH AT THE 2025 BAR MAGAZINE AWARDS, WHERE IT WAS HONOURED WITH THE ESTEEMED BEST VENUE DESIGN AWARD.

When that passion is paired with such a stunning venue, only great things can follow.

HOW DOES IT FEEL TO BE RECOGNISED AS DESIGN INNOVATORS AT THE ESTEEMED BAR MAGAZINE AWARDS?

It’s an honour to be recognised, it feels incredibly fulfilling and gives us the motivation to keep working hard and striving for even greater heights.

WHAT DO YOU THINK SETS BACCHANALIA APART, IN TERMS OF DESIGN AND OFFERING GUESTS AN UNPARALLELED EXPERIENCE?

Having been part of Bacchanalia since the very beginning, I remember one of our very first conversations was about the importance of creating an atmosphere that wasn’t just visually stunning, but, more importantly, one that felt unpretentious, inviting, fun, and comfortable. A space where great food, drinks, and entertainment come together seamlessly.

We are committed to create the perfect spot for every occasion.

WHAT’S NEXT FOR THE TEAM AFTER THIS INCREDIBLE ACHIEVEMENT; HOW WILL BACCHANALIA CONTINUE TO BE LEADERS IN THE INDUSTRY THROUGH THEIR INNOVATION AND CREATIVITY?

Bacchanalia will continue to challenge itself by constantly striving to elevate its entertainment, food, drinks, and, above all, its service. We’re fortunate to have an incredibly talented team, all very passionate about the art of hospitality. When that passion is paired with such a stunning venue, only great things can follow.

We have a few exciting projects in the pipeline, all of which will be revealed in due time.

bacchanalia.co.uk/bar

INCH’S LAUNCHES NEW PREMIUM CIDER

INCH’S HAS EMERGED AS THE UK’S FASTEST-GROWING CIDER BRAND SINCE ITS LAUNCH IN 2021 – BOASTING AN INCREDIBLE 44% VALUE GROWTH IN THE PREVIOUS YEAR1. THE BRAND’S LATEST OFFERING TARGETS THE RISING POPULARITY OF PREMIUM CIDER, WITH INCH’S RIVERSIDER™ WELL POSITIONED TO BRING EVEN MORE VALUE INTO THE CATEGORY, WHILST TAPPING INTO PREMIUMISATION TRENDS THIS SPRING. HEINEKEN UK’S CIDER BRAND DIRECTOR, RACHEL HOLMS, REVEALS ALL…

TELL US ABOUT YOUR LATEST INNOVATION, INCH’S RIVERSIDER™?

Inch’s Riversider™ is lightly sparkling, slightly hazy, with an appley flavour and clean, balanced finish. At 4.7% ABV, it is the first premium offering that we’ve launched from the brand, and we feel that Inch’s Riversider™ is primed to drive value into this category. Given 42% of Premium Apple Cider drinkers are under 342, we see this performing particularly well with younger drinkers and will really support bar owners and publicans to engage with millennials and gen Z. We’ve rolled out Inch’s Riversider™ with premium glassware, tap handles and founts, which we feel really delivers standout on the bar and speaks to the premium credentials of the product.

We trialled Inch’s Riversider™ in the on-trade earlier this year, and it’s already proving immensely popular with consumers, being described as “very smooth, light, really delicious and easy to drink.”

WHY SHOULD VENUES ENHANCE THEIR CIDER OFFERING WITH INCH’S RIVERSIDER™?

Cider is really having a moment across the on-trade. An impressive 342 million3 pints of Cider and around 114 million bottles4 were sold and enjoyed across 2024, making it the second most popular alcoholic drink by volume in the sector5

With this in mind, there is huge opportunity for bars to invest in the category and offer some really appealing trade up options from well-known classic and mainstream brands. We know that consumers will be looking for more Premium Ciders to enjoy. At present, there is limited choice within the Premium Apple Cider category when you compare this with the same category in lager, which means that drinkers will be looking to fill this gap. This makes Inch’s Riversider™ the obvious choice for operators looking to offer something new – whilst tapping into the ongoing trend and reaping the benefits that premiumisation has to offer.

HOW ARE YOU PROMOTING THE LAUNCH OF INCH’S RIVERSIDER™ TO CONSUMERS?

Inch’s Riversider™ is going to be hard to miss this summer! Following a hugely successful trial in various pubs and locations, we will be driving awareness through a nationwide ATL campaign, titled ‘The Really Good Cider’, reflecting both the product’s delicious taste and the brand’s sustainability credentials; our ciders are made with British apples and we turn our apple waste into renewable energy. This will include amplification across TV, social media, digital and OOH activations, all running between April to September.

To help operators drive rate of sale in venues, we are also offering outlets two free kegs of Inch’s Riversider™ upon adding it to the bar*, as well as supporting further with premium POS kits worth £150.

HOW IS THE INCH’S BRAND CURRENTLY PERFORMING?

Inch’s has gone from strength-to-strength in the on-trade over the past 12 months, rising to the UK’s fastest-growing cider brand and adding a whopping £63m in added value to the Apple Draught category in the last year6

Whilst cider is often considered as a packaged product, we know that in fact, over half (54%) of total cider consumers prefer cider on draught7. The launch of Inch’s Riversider™ is well timed to align with this insight, offering a delicious Premium Cider draught option that will help to drive sales and footfall, ahead of the busy summer period that resonates so well with the product itself.

HOW DOES INCH’S RIVERSIDER™ STAND OUT FROM ITS COMPETITORS?

We know that Apple Cider consumers are even more engaged with the draught format than the average cider drinker– it’s currently the preference with over half (59%) of Apple Cider drinkers8. However, the theme that we really need to focus on in the on-trade for cider is premiumisation. Currently, Premium Apple brands are being sold in a quarter of on-trade outlets9, with consumer desire continuing to grow.

As the fastest growing cider in the on-trade, Inch’s is also amplifying value in the category – currently stocked in over 12,000 outlets across the country, its value far outstrips that of the results we’re seeing from the other big names in the cider world.

HOW CAN VENUES MAXIMISE THEIR CIDER SALES THIS YEAR?

Over half (55%) of weekly cider drinkers consume both apple and flavoured ciders10, and pubs and bars should look to stock a combination of the two to deliver a higher rate of sale. This mix, combined with a good

to customers.

Variety is important to customers when visiting pubs and bars, with four in five cider drinkers stating that the range in a venue is important to them when choosing where to visit in the on-trade11. We know that Inch’s Riversider™ will play to this opportunity, driving value in the Premium Cider category and helping to further boost profits and retain visitors to venues.

inchscider.co.uk

range of formats, is

CHEERS TO 18 YEARS

HANNAH CORKER, HEAD OF CUSTOMER MARKETING AT BREWDOG, REVEALS THE LEGACY OF ITS ORIGINAL AND BEST-SELLING PUNK IPA, AS IT CELEBRATES A MILESTONE 18TH YEAR.

PUNK IPA DRAUGHT (5.2% ABV)

BOLD. HOPPY. TROPICAL.

The beer that kick-started it all, Punk IPA is the no. 1 craft beer brand, so acts the signpost for the category. This light, golden classic has been subverted with new world hops to create an explosion of flavour. Bursts of caramel and tropical fruit with an all-out riot of grapefruit, pineapple and lychee, precede a spiky bitter finish.

The year is 2007. Friends, James Watt and Martin Dickie, tired of a lacklustre beer scene, took out a bank loan and started brewing their own beer. Filling bottles by hand in their mum’s garage, they sold their first tiny batch beers in the local markets of their hometown of Fraserburgh in Scotland.

Fast-forward 18 years and if you were to ask anyone to name a BrewDog beer, the answer is most likely to be Punk IPA. It’s the beer that made BrewDog famous, an icon of the craft beer scene and now a household-name.

A constant in the BrewDog portfolio and fan favourite, Punk IPA is the power behind the brand’s legacy and its mission ‘to make other people as passionate about great beer as we are’.

As Craft Beer popularity continues to grow, IPA is the most popular and best-performing style of craft beer all year round and as the original brand to market, Punk is the heartland of IPA, so something that pub-goers will look for when browsing the bar offering. Now the UK’s no. 1 craft beer, BrewDog’s first ever brew is a bold, hoppy, tropical IPA, which still delivers as much taste today as it did back in 2007.

And, thanks to its leading brand position and the highest purchase intent of other craft beer brands, BrewDog is well placed to drive value1. This is reinforced by our research, which shows that 51% of Craft Drinkers would choose BrewDog brands if available2.

A BREWDOG ICON COMES OF AGE

To celebrate the milestone BrewDog will be maximising visibility and supporting Punk IPA above the line, out of home, on digital and in customer venues. So, get behind the brand now and make the most of increased sales revenue in your venue.

With more crowd pleasers available, like Lost Lager, Hazy Jane and Wingman, BrewDog have been brewing beer that blows people’s minds since 2007. Get in touch to see how BrewDog can help you drive sales this summer: SalesEnquiries@brewdog.com or visit Brewdog.com for more information.

1. YouGov Brand Index 1st Jan 2022 to 24th April 2023 – 12wk rolling moving average – Beer

Drinker Audience

2. CGA Brand Builder 2022

18 YEARS OF PUNK

2007 – It begins – BrewDog and Punk is born 2009 – Equity for Punks is launched with 1,300 investors

2010 – The first BrewDog bar opens in Aberdeen

2011 – Three new bars, including the first London BrewDog in Camden

2012 – Move to state-of-the-art brewery in Ellon

2014 – New beer and more bars

2017 – A decade of BrewDog

2018 – The first Doghouse hotel opens in Columbus Ohio

2020 – The Pandemic and BrewDog Tomorrow – outlining our commitment to sustainability

2022 – The UK’s biggest bar opens in London’s Waterloo, followed by Las Vegas

2023 – Three new headline beers join the line-up – Black Heart, Shore Leave and Wingman

2024 – BrewDog becomes the official beer of Lord’s Cricket Ground

2025 – Punk turns 18!

A constant in the BrewDog portfolio and fan favourite, Punk IPA is the power behind the brand’s legacy…

BAR SNACKS

WE DELVE INTO THE SNACK CATEGORY, REVEALING ITS GROWING VALUE TO VENUES.

SNACK SUCCESS!

MATT SMITH, MARKETING DIRECTOR, TAYTO UK, OFFERS FIVE

1

TOP TIPS FOR

VENUES HOPING TO BOOST BAR SNACK SALES.

STOCK THE RIGHT TYPE OF SNACK

Customers see crisps as the ultimate accompaniment to a drink1, so crisps are absolutely the No. 1 snack you should have on offer! Stocking crisps isn’t just a good idea, it’s practically essential - but don’t just settle for any old bag! Hand cooked crisps elevate the humble crisp - making it more of an eating occasion and turning a simple snack into a more satisfying treat that customers are happy to pay a bit more for. For children, a more fun and playful snack – like Golden Wonder Animal Adventures - has great appeal, with the added bonus of being gluten free and vegan.

2

STOCK THE RIGHT FLAVOUR RANGE

Core flavours of Salted, Salt & Vinegar and Cheese & Onion are the traditional staples appealing to both young and old. But what about tempting your clientele with something a little different?

• Is your pub a haven for sports fans? Lean into those bolder, hotter or meatier cravings with options like Ham & Colman’s Mustard or Roast Ox.

• If your guests are a little more mature, then a sophisticated twist on a classic – like Sea Salt & Black Pepper - may have more appeal.

• Attracting a younger crowd? Their adventurous palates will thank you for stocking exciting “foods of the world” flavours like Sweet Chilli and Chicken Peri-Peri.

3

STOCK THE RIGHT BRAND

Why offer the same snacks your customers can grab at any supermarket? Curate a selection that feels a bit more special - a treat they look forward to enjoying at your bar. REAL Hand Cooked Crisps are a food service focussed range, offering customers something special – excellent quality, intense flavour and a point of difference from what’s available in their dayto-day retail store or supermarket.

4

SHOWCASE YOUR RANGE

Eye-catching displays can boost your snack sales by a staggering 80%2. Get those impulse buys going with a great product display and strategically placed point-of-sale (POS) materials.

5

INSPIRE SNACKING!

Subtle prompts and recommendations can elevate the pub experience and generate additional sales. Train staff to naturally weave snack recommendations into conversations and share food pairing suggestions. Snack boards, posters and menus can all play a crucial role in prompting snack sales. Take a look at our food pairings recommendations and download a handy poster here: www.realcrisps.com/assets/food-pairings.pdf 1.

A REAL-LY BIG DEAL!

REAL HAND COOKED CRISPS HAS LAUNCHED A MASSIVE TRADE EXCLUSIVE COMPETITION… WIN YOUR SHARE OF £25,000 WORTH OF FREE STOCK!

REAL, the foodservice focussed premium hand cooked crisps with bags of character, is running its biggest ever competition, giving away over £25,000 worth of free stock.

Every month from May to September, five lucky winners will each receive £1,000 worth of REAL Hand Cooked Crisps stock. That’s five chances every month for five months to win a share of this incredible prize!

Mark Dyer, Tayto Food Service National Account Controller, shares, “We’re REAL-ly excited about our biggest ever trade exclusive on-case promotion. With over 20 years of supporting the food service channel, this MASSIVE stock giveaway –alongside our ongoing partnership with the Springboard Charity – underlines our commitment to this vital sector.”

Entering is easy – purchase any case of REAL Hand Cooked Crisps from your delivered wholesaler or C&C and visit realcrisps.com/win. Upload your receipt and be entered into the monthly draw. With a draw every month you have even more opportunities to win if you buy REAL regularly!

REAL is a Great Taste Producer with a range of nine ‘in your face’ flavours that are all gluten free, vegetarian and with no

added MSG. With five chances to win every month, there’s never been a better time to get your hands on some of best-selling flavours!

THIS IS A REAL-LY BIG PRIZE THAT YOU DON’T WANT TO MISS!

Tayto Group is the largest family-owned, British-made snack company, with a stable of well-known British brands:

• Great Taste Award-winning pork scratchings

– Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

• Animal Adventures – the fun, gluten-free, vegan, family-friendly snack

• Marmite Crisps – your customers will LOVE these moreish crisps

With the perfect product for everyone, Tayto has food service snacking sorted…

SNACK ATTACK

WITH INSIGHTS FROM CATEGORY EXPERTS, WE EXPLORE THE ROLE AND VALUE OF CRISPS AND NUTS IN WET-LED VENUES, HELPING YOU DECIDE WHICH SNACK RANGE IS BEST SUITED TO YOUR BUSINESS.

In wet-led venues, where the focus is primarily on drinks, the right selection of snacks can significantly impact both customer experience and sales. Crisps and nuts are two of the most popular snack options, but their value goes beyond simply complementing a pint or cocktail. In this article, we delve into the importance of packet snacks in wet-led venues, offering expert insights on how these snacks can enhance your business. Whether you’re aiming to boost foot traffic, increase sales or cater to evolving customer preferences, understanding the role of these unsung heroes can make a difference. With input from industry experts, we’ll help you make informed decisions on which snack range will best align with your venue’s concept and customer base, ensuring that your offering not only satisfies but also adds value to the overall experience.

Stuart Graham, Head of Convenience and Impulse at KP Snacks, highlights the value of packet crisps and nuts, stating, “Snacks represent an excellent commercial opportunity for pubs

and bars, encouraging consumers to increase spend. While snacks won’t replace meal occasions, they offer pubs the opportunity to trade up on drinks-only visits, with 56% of customers saying they like to consume savoury snacks with an alcoholic drink1.”

BAR SNACKS

Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time.

Matt Smith, Marketing Director, Tayto UK, echoes these words, explaining, “Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time.”

By not offering a range of premium snacks, pubs could be leaving money on the bar as Matt says, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack2. All it takes is for staff to ask, “Would you like a snack with your drinks?”

Innovation is taking the snack category by storm, with more brands launching new and exciting flavour combinations that complement high-quality drinks and leave a lasting impression.

Divya Malhotra-Mulloy, NALO Founder, reveals that guests are seeking elevated snacking experiences, which, in turn, is driving the rise in premium and niche snacks in the on-trade. She says, “Snacks play a bigger role in bars than we give them credit for. Yet, too many high-end bars still serve bland snacks. Crackers, crisps and corn might fill a bowl, but they don’t excite or leave a lasting impression. Guests want flavour, provenance, health something that actually adds to their drink moment. They’re drinking better, so why not snack better too?”

Providing exclusive insight into the nut category, Divya shares, “The global nut market is booming, and in the UK, it’s growing faster than crisps, projected to reach £2.66 billion by 2028.”

Making now the perfect opportunity for your venue to refresh its offerings for guests!

With guests leaning further into premiumisation, stocking high quality and exciting nuts can help boost sales and increase profit margins, while also elevating experiences for consumers.

PRINGLES SUMMER 2025!

“We’re excited about the recent launch of our Summer Campaign. We’re offering pub and bar operators a free Pringles Summer POS kit to help drive visibility of their snack offering during the busy summer months. Plus, by signing up, operators are automatically entered into a prize draw to win a beer garden makeover worth up to £5,000, along with many other great prizes*. Operators can sign up for a POS kit at www.pringlessummer2025.co.uk.” – Jon Morley, Head of UK Foodservice Channel at Kellogg Company

*TM, ®, © 2025 Kellogg Europe Trading Limited. UK only, 18+. Enter between 00:01 GMT on 01/04/2025 and 23:59 BST on 15/06/2025. Pub & bar operators only. For T&C’s visit [https://pringlessummer2025.co.uk].

BAR SNACKS

“At NALO, we’re leading that shift with bold, flavour-first recipes inspired by heritage and global travel,” Divya states.

“From our award-winning Chinese Salt & Pepper to Maple Truffle Cashew & Almonds, our snacks are crafted to excite – bold flavours, beautifully branded, sustainably made and proudly local.

“Nuts come with a natural health halo—high in protein, fibre and good fats, making them a guilt-free, plant-based snack that fits today’s clean-label trends,” she adds.

Like NALO, Cambrook Foods are too making their mark on the category with their high quality, unique range of nuts.

Introducing the brand, Deborah Bradfield, Sales and Marketing Manager at Cambrook, tells us, “One of Cambrook’s pub customers described their products as ‘fantastic nuts without the price tag’.

“This is perhaps where the best opportunity lies for pubs and bars to offer not run of the mill, but something more niche, high quality and good value and increase their revenue in doing so.”

While the more traditional nuts remain ever popular, there is an increasing consumer trend to become more adventurous in their choices. “We have found there is a growing demand for our nut mixes with spicy, sweet and savoury combinations which is one of our specialities and which is driving incremental revenue at the bar,” says Deborah.

“Other popular mixes contain giant chilli corn, hickory smoked nuts, truffle nuts, and nuts seasoned with chilli and lime. Having a wide choice of snacks such as wasabi peas, black pepper crackers, pretzels, cheese crackers, giant chilli corn and BBQ corn adds interest as well as extra revenue for the on trade.”

Despite increasing innovation within the category, familiar and iconic brands still hold a huge place in venues – meaning it is important to strike a balance in your venue’s bar snack offerings.

Stuart suggests, “Consumers gravitate towards familiar brands that they trust and recognise so it’s important to stock a range of best-sellers that customers want. At KP Snacks, our diverse portfolio of tasty and popular snacks includes KP Nuts, McCoy’s and Tyrrells – three of the top five Bagged Snack brands consumed in pubs and bars3

“This year, we expanded our Tyrrells Furrows range with the launch of a brand new Beef Brisket and Black Peppercorn flavour,” Stuart add. “Available in a 40g pack, the bold and hearty new flavour is perfectly positioned to elevate customer experiences with 78% of consumers believing it is important for pubs and bars to offer a good range of snacks4.”

To meet the demand of both innovative, new flavours, as well as, well-loved brands that guests love, balance is key.

Jon Morley, Head of UK Foodservice Channel at Kellogg Company, urges venues to “Stock a well-rounded range with flavours to suit different preferences, and make sure they’re front and centre - visibility drives value, so don’t hide them behind the bar. Use eye-catching displays and keep things grab-and-go friendly. Also, upselling goes a long way, especially when staff recommend the right snack to match a drink.”

Point of sale marketing material plays a crucial role in boosting impulse purchases of crisps and nuts in bars and pubs. Strategically placed displays, branded snack holders, or eyecatching signage near the bar or till can effectively capture the

BAR SNACKS

attention of customers who may not have initially planned to buy snacks. Stuart support this, revealing, “Impulse sales are critical to driving snacking sales so pubs and bars should position their Bagged Snacks range with prominence – with 85% of consumers more likely to buy a packet of crisps if they are on display5.

Underscoring the value of POS marketing, Matt shares, “80% of people don’t regularly buy a snack with a drink – and the main

reason for not doing so is “I just didn’t think about it.”

Looking to the future, what’s in store for the category? Matt predicts an increasing interest in new and exciting flavours. He says, “Core flavours like Salted, Salt & Vinegar and Cheese & Onion are the traditional staples and will always appeal to both young and old. But, trends are showing that customers are increasingly looking for something a little different.

“We know that certain flavours are preferred by different types of clientele, for instance many men prefer bolder, hotter or meatier flavours like Ham & Colman’s Mustard or Roast Ox. More mature guests may prefer a sophisticated twist on a classic – like Sea Salt & Black Pepper. And younger taste buds, inspired by world-food flavours, may be more adventurous in trying flavours like Sweet Chilli and Chicken Peri-Peri.”

From driving dwell time and boosting spend, to enhancing the overall guest experience, crisps and nuts are far more than simple bar snacks – they’re essential tools in a wet-led venue’s success. With evolving consumer tastes, the rise of premiumisation, and a clear appetite for exciting flavours and trusted brands, stocking the right snack range can deliver real returns. By combining quality, visibility and smart upselling, venues can transform their snack offering into a powerful, profit-boosting asset.

1. Mintel, Crisps, Savoury Snacks and Nuts, UK 2023

2. Norstat | Hospitality Research | Aug 22

3. CGA by NIQ x KP Snacks, Behind the Bar Survey, August 2024

4. Nielsen IQ, Total Coverage, Total Value, MAT 05.10.24

5. Toluna - Feb 2024

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HOW IS GDK

taking control of CRISPNESS?

We got behind the scenes with the team at German Doner Kebab to find out how using McCain SureCrisp™️ fries has helped fight the challenges they face daily both in the restaurant, as well as once the orders go out the door!

Operations Manager of GDK Franchise Partner, Khan Group, Syed Muzzamil Saeed, answers the burning questions. even after 20 MINUTES even after a WRONG TURN even after

“We love using McCain SureCrisp because of the quality, texture and crispiness”

How important are fries to your menu?

“GDK are growing rapidly and the reason behind that is our lovely food and crispy fries, so, the quality of the fries we use is massively important.

Nearly half our menu is fries, they come with almost every meal and people just love fries, especially families!”

What is the most popular side dish?

“Cheesy fries – by far!”

What percentage of your business is delivery?

“Right now, we are doing around 40-45% of our business and in the last few years we’ve witnessed that increase rapidly because it’s so convenient for customers.“

What are the biggest challenges you face in delivery?

“We’ve been using McCain SureCrisp™ fries for the past five years and found them the best!

As a brand we are confident that we’re using the right fries and McCain SureCrisp™️ fries always bring the crispiness!”

How important are customer reviews to you?

Customer reviews and feedback play a vital role for us to gauge our restaurant standards, business trends, and help us increase footfall.

Scan to watch the full video

FUTURE MENUS

AS TASTES EVOLVE AND THE PRESSURE TO STAY COMPETITIVE GROWS, THE LATEST FUTURE MENUS VOL. 3 REPORT OFFERS ESSENTIAL INSIGHTS FOR VENUES LOOKING TO REFRESH THEIR FOOD OFFER. JAMES BROWN, EXECUTIVE DEVELOPMENT CHEF, UNILEVER FOOD SOLUTIONS UK&I, BREAKS DOWN THE FOUR MAJOR TRENDS SHAPING FOODSERVICE, AND REVEALS HOW PUBS AND RESTAURANTS CAN TAP INTO THEM TO BOOST FOOTFALL, ENHANCE GUEST EXPERIENCE AND DRIVE PROFITABILITY.

Unilever Food Solutions UK&I has launched its FUTURE MENUS Volume 3 report, highlighting four key foodservice & hospitality trends that are critical to business success. The in-depth research reveals how operators can meet the demands of consumers, with a particular focus on Gen Z; to keep their businesses relevant, drive footfall and unlock spend.

• Borderless Cuisine - globalisation and migration are blending diverse food traditions as chefs honour their multicultural origins, a trend that’s driven by our increasingly migratory world

• Street Food Couture - traditional street foods are being

elevated to gourmet offerings with chef expertise in every food service channel, including fine dining - Gen Z is a major driver of this trend

• Diner Designed - growing demand for personalised and immersive dining experiences and value-added experiences is driving this trend

• Modernised Comfort Food - diners seeking foods that are deeply nourishing for the soul, covering everything from nostalgic dishes that feel comforting and safe, to recipes familiar to chef heritage and regional classics.

FOR PUBS LOOKING TO REVAMP AND REFRESH FOOD MENUS AHEAD OF THE SUMMER, HOW CAN THEY USE THIS REPORT AND ITS INSIGHTS TO MAKE THE PROCESS EASIER AND MORE EFFECTIVE?

The eating out scene is competitive and ever-evolving, so staying ahead is critical to business success. The trends and insight in our new Future Menus report help to support busy pub operators innovate their menus to satisfy customer needs and wants; driving footfall, profitability and loyalty. By tapping into datadriven consumer trends, venues can be assured of serving up dishes that hit the mark and keep customers coming back for more.

The recipes in Future Menus are very adaptable so you can implement the trends that are most relevant for your business, meet the price point of your customer base and the skill set in your kitchen. For example, upgrading your current burger and tacos offer with new global flavours and exciting sides and sauces is simple and easy to do - and when your food offer is top of the game, then customers tend to stick around for an extra drink or two.

IN LIGHT OF UNILEVER’S FUTURE MENUS REPORT, WHAT ARE THE KEY TAKE-AWAYS OF THIS FOR VENUES?

The continuing cost-of-living crisis is still influencing the UK eating out market, with consumers looking for affordable luxuries that bring them joy - the Street Food Couture and Modernised Comfort Food trends are perfect for this.

Street food has been one of the most important and transformative menu trends of the last decade, and its popularity and vibrancy shows no signs of slowing - it’s continuing to make a huge impact.

Gourmet versions of traditional street foods, crafted with a chef or operator’s expertise, are now penetrating every channel, including wet-led bars and pubs.

We’re seeing an elevation of street food that incorporates high-quality ingredients and refined techniques, while maintaining its informal charm and sense of discovery. The result is a higherquality dining experience that retains the casual and dynamic atmosphere of the street food scene. It appeals to modern diners seeking both accessible and exciting food options, particularly those influenced by global flavours.

Pulling power: elevated street food helps meet Gen Z’s need for ongoing excitement from food experiences to encourage them to eat out - two thirds (64%) say they would rather stay home on a Friday night than go out with friends.

Comfort food is also evolving, with modern takes that reflect a chef’s heritage and cultural influences. It’s all about taking diners on safe adventures with dishes that offer a fusion of tradition and innovation.

The trend innovates without overcomplicating service, such as adding subtle twists like charcoal grilling for smoky flavour or international fusion sauces to classic tacos, barbecue skewers or burgers, while preserving the relaxed core appeal of street food. Gen Z especially love street food - this foodie generation is drawn to the authenticity, global influences and nostalgia of street food, but also want the refinement and variety that modern techniques bring.

Gen Z are more likely to reject menus with just British food. Going to a bar that revives old classics with a modern twist tops the wish list for Gen Z - with 58% describing it as a genuine treat. And venues that experiment with modern takes on food from around the world make 62% of Gen Z more likely to return.

Street food has been one of the most important and transformative menu trends of the last decade…

COMFORT FOOD

Our research shows that while diners still crave the reassurance of comfort food, with a desire for familiarity in uncertain times, they’re also looking for a twist – something that surprises and delights. Embracing this trend offers venues a strategic advantage by appealing to a wide audience looking for fresh culinary experiences.

Current operational challenges - rising costs, labour shortages, supply issues and the demand for efficiency - are also driving the need to adapt classic recipes to meet today’s evolving tastes.

In kitchens, this means reworking traditional recipes by using innovative techniques and new ingredients. For example, a Lamb Shank Fatteh transforms a classic comfort dish by pairing slow-cooked lamb with modern elements like mushroom freekeh duxelles and a delicate puff pastry. Or a classic British pie, lasagne or burger can be given a modern twist with the introduction of exciting ingredients from around the globe.

HOW IS GEN Z DRIVING FOOD TRENDS;

AND THEREFORE, TO WHAT EXTENT SHOULD VENUES KEEP THIS IN MIND WHEN CREATING MENUS?

By adopting learnings from the Future Menu trends report, businesses can reach a larger customer demographic and appeal to emerging diners. For example, meeting the needs and demands of Gen Z is playing a big part in menu innovations. They eat out in the UK more than any other generation - with a quarter of Gen Z eating out multiple times a week - and they’re increasingly economically powerful trendsetters. They crave exciting dining experiences that are personalised, globally inspired and shareable. Customisation is king with Gen Z. They embrace variety but they’re also seeking more control over their menu choices, with one in 10 Gen Z only going to venues where they can customise dishes. But this customisation also fosters loyalty; with 62% of Gen Z saying they’re more likely to return to a venue that encourages customisation. So pubs and bars that think beyond just switching ingredients can drive profitability by letting customers build their own meals - from choosing their protein, to picking their own flavours, sauces and sides - without overcomplicating orders or overstretching the kitchen.

PROFITABLE FOOD MENUS THAT HEIGHTEN THE GUEST EXPERIENCE ARE KEY TO HOSPITALITY VENUES. BASED ON THE INSIGHTS WITHIN THE REPORT, HOW CAN BUSINESSES MAXIMISE PROFITABILITY OF THEIR FOOD MENUS?

It’s not all about Gen Z. Customers of all demographics and generations want to know they’re getting value for money, and it’s not just about price or being cheap - quality remains important.

The price is right: affordable prices help to ensure repeat business from Gen Z - with 52% saying they would return to a venue, and 37% are likely to return, if they offer affordable prices.

Get social: Gen Z are more likely to use TikTok or Instagram than Google search when looking for new places to eat, with 56% using TikTok and 32% Insta.

• Keep prep simple: Focus on pre-prepped, quick-cook items to reduce kitchen strain and maximise efficiency

• Promote pairings: Suggest drinks with food specials to upsell both sides

• Tap into late-night hunger: Appeal to the 9pm–1am crowd

- big flavours, uncomplicated formats, quick and easy to eat

• Story time: When planning new menus and specials, consider what story a dish tells, highlighting personal connections of the brand or chef to the dish and its ingredients, and bringing these to life in your marketing and social media.

BEHIND THE BAR

WE HEAD BEHIND THE BAR TO EXPLORE THE LATEST INNOVATIONS IN EFFICIENCY AND FUNCTIONALITY.

SIMPLIFY, STREAMLINE, SUCCEED

HERE ARE FIVE SIMPLE STRATEGIES TO ELEVATE YOUR TEAM’S EFFICIENCY AND MAXIMISE PERFORMANCE WITHOUT COMPROMISING QUALITY.

1

FUNCTIONAL BAR SYSTEMS

Every bar has its signature serves, but the real magic happens when service routines are as consistent as the recipes. From setting up the bar to restocking garnishes and cleaning down at close, creating detailed operating procedures helps staff stay aligned, especially during shift changes or peak hours.

Pro tip: Use color-coded bar mats or zones for different duties (e.g. garnishes, glassware, tools) to reduce confusion and wasted motion

2

HYBRID ROLES

Efficiency skyrockets when team members can flex between roles. Cross-training bartenders in table service, barbacks in prep, and even teaching floor staff basic drink knowledge allows the team to fill gaps seamlessly when things get busy or you are short-staffed.

Bonus: Cross-training improves morale and staff retention by fostering growth and versatility.

3

PREP SMARTER, NOT HARDER

Batching cocktails, juicing citrus, pre-chilling glassware—solid prep work is the unsung hero of any efficient bar. But it’s not just about doing more, it’s about doing it better. Analyse your sales data to prep what you actually need, and fine-tune batch recipes to reduce waste and speed up service.

Time-saving hack: Keep your top five sellers batched and ready to pour during peak hours.

4 5

COMMUNICATION. COMMUNICATION. COMMUNICATION.

Bars run best when communication flows fast and clear. Daily pre-shift briefs, checklists, and even group chats – like a WhatsApp group – can keep everyone on the same page. Encourage team members to call out when they need help or when something’s running low. It’s not nagging—it’s proactive teamwork.

Remember: Before setting up a WhatsApp group for your team, ensure everyone consents to it and establish clear boundaries to support a healthy work-life balance.

LEVERAGE TECH THAT SUITS YOU

From POS systems that split checks in seconds to inventory apps that track stock in real time, the right tech can seriously cut down on time-wasting tasks. Even using timers for shift tasks, like 15-minute bar-back check-ins, can keep things flowing with less stress.

Pro tip: Don’t overwhelm your team with too many tools—pick 1–2 platforms that integrate well and train everyone thoroughly.

SMOOTH OPERATOR

WE HEAR FROM THE BRANDS THAT CAN HELP YOUR VENUE INCREASE EFFICIENCY BEHIND THE BAR!

In the fast-paced world of pubs and bars, every second counts – whether it’s pouring the perfect pint or handling a rush of thirsty customers. Behind the scenes, smooth operations and sharp efficiency can make all the difference between a packed house and missed opportunities. With the help of industry experts, this article explores practical strategies to boost productivity behind the bar, helping bartenders work (or shake!) smarter, not harder, while keeping service seamless and customers coming back for more.

Highlighting the importance of efficiency, Craig Green, Marketing Manager at Pentland Wholesale, explains, “When we hear the word efficiency, we often use it in the context of energy: “Is this TV or fridge energy efficient enough? Is it going to skyrocket my electricity bills?” But, in hospitality, it means so much more and can mean the difference between a booming bar and a pitiful pub.”

For pubs and bars, rate of efficiency comes down to a range of factors, and, as Craig notes, is dependent on the venue itself.

“Look to the layout of your back bar space – where can bottle coolers, ice machines and spirits be placed to help save time with every drink made. Narrow corridor? Opt for sliding door coolers. High volume bottle sales? Integrate deep beer dumps to speed up the serving process.”

To maximise efficiency, Craig urges venues to, firstly, “know your customer and product” and implement solutions accordingly.

He continues, “That’s why Blizzard offers a huge range of bar

equipment from bottle coolers to ice machines and glass washers to mini bars.”

When choosing bar equipment that increases efficiency and productivity within your establishment, it’s always best to opt for suppliers that are experts in the field.

Commenting on how Pentland Wholesale’s range of products can elevate venues, Craig reveals, “Pentland draws on 33 years of experience wholesaling refrigeration and catering equipment into the market built from a need to specify cost efficient and quality bottle coolers into the UK. Since then, 100s of years combined experience of our management and engineering team has pushed the range forward to encompass anything and everything a busy bar or location may need.”

Like Pentland Wholesale, Nelson Dish & Glasswashing Machines also supply the on-trade with high-quality commercial solutions – and with their new ColourWash range, operators can now add a touch of character and flair to their back bar.

Revealing more about the new range, John Nelson, Managing Director at Nelson Dish & Glasswashing Machines, shares, “Nelson’s new ColourWash option allows operators to choose to have their new Nelson Advantage glasswasher finished in any RAL or Pantone colour, meaning that the freedom to allow the machine to blend in or to make a statement is now a very real option.”

Nelson also offers a bespoke back bar design service, which serves to maximise a bar’s functionality, regardless of spatial

limitations. John states, “Sinks, basins, insulated ice wells, speedrails, glass storage and condiments rails can be carefully sited amongst bespoke, stainless steel shelving that uses every centimetre of available space. Also, the right glasswasher will process glassware fast and effectively to ensure there’s a constant supply.”

Recently commissioned to create the back bar for The Libertine’s 14 metre statement bar sited in the vaults of London’s Royal Exchange, venues can’t go wrong with Nelson’s craftsmanship and expertise.

Providing insight to the exciting project, and detailing the depth of knowledge behind the brand, John states, “The brief was to create four independent drink preparation stations, each kitted out with a sink, ice well, glass storage, bottle bin and both speed and ingredients rails. A further challenge was that the equipment in this area, comprising multiple bottle coolers and both cube and nugget ice makers, had to be positioned symmetrically to emphasise the area’s dramatic focal appeal.

“To streamline the process of dealing with glasses discreetly and efficiently, Nelson’s design incorporated a dedicated glasswashing zone immediately inside the bar’s open return. Here two Nelson Advantage AD50 glasswashers capable of washing over 4,000 glasses per hour, deal effectively with the high volume of glasses generated,” he finishes.

As we enter the warmer months, functional and reliable refrigeration systems are crucial to wet-led venues – playing a crucial role in maintaining the freshness and safety of beverages and perishable ingredients.

Reliable cooling ensures that drinks are served at optimal temperatures, enhancing customer satisfaction and preserving the intended flavour profiles of craft beers, wines, and cocktails. Moreover, efficient refrigeration reduces waste and operating costs by preventing spoilage and maintaining consistent performance, even during peak

Supporting the value of refrigerators, Simon Britten, Head of Marketing at Lockhart Catering Equipment, states, “Back bar refrigerators are essential. Not only do they create an attractive display to showcase a selection of drinks and contribute to the aesthetic and ambiance of a bar, they are also instrumental in forming guests’ first impressions!

important for operators to choose a refrigerator which fits their ethos while living up to high demand,” John says.

“Lockhart Catering Equipment’s exclusive Arctica glass-fronted bottle refrigerators benefit from ‘A’ and ‘B’ energy ratings and Climate Class 4 and 5 ratings across the board – meaning they’re able to operate efficiently in ambient temperatures of up to +30oC or +40oC respectively. This is achieved with fan-assisted cooling for rapid temperature recovery; ideal in busy bars where doors are frequently opened.

“Compact single, double, and triple door units have been designed with average bar height in mind to slot neatly under counters. For larger venues with an even wider selection of drinks, Lockhart’s Arctica range includes upright display refrigerators which boast up to 880 litre capacity, with sleek LED lighting to showcase products in their best light,” he adds.

A reliable supply of ice goes hand-in-hand with an efficient refrigeration system. Ice plays a crucial role in bars and pubs, not just for chilling drinks but also for enhancing the overall customer experience. It ensures cocktails are served at the perfect temperature, preserving their flavour balance and presentation. Quality ice also slows dilution, maintaining the integrity of premium spirits and mixers.

Roz Scourfield, National Sales Manager at Hoshizaki UK, introduces the company’s new collection of ice makers – the IM CUBE range – which champion quality while streamlining operations behind the bar.

Roz Scourfield, National Sales Manager at Hoshizaki UK, shares, “Offering the ability to create the aforementioned sphere ice, Hoshizaki’s new generation of ice makers, the IM CUBE range, has been designed to meet specific bar requirements. The FLEXICUBE benefits from an integrated drain pump, with 1.5m lift and 10m drain distance supported to enable operators’ freedom around appliance positioning for a streamlined back of bar process. The ULTRACUBE utilises UV-C technology for air and water sanitisation for venues prioritising hygiene, while the ELITECUBE combines all these advantages.”

Beyond Hoshizaki’s ice solutions, the cold-solution experts are also constantly innovating convenience-led solutions such as their Beermatic Dual Tap. Telling us how it works, Roz explains, “Bartenders simply need to slot a glass into place and press a button, and the Beermatic takes care of the rest. The appliance gently tilts the glass as chilled beer pouts, slowly returning it upright to result in the perfect pint-to-head ratio every time. As the drinks pour, staff can focus on processing the rest of the order for speedy service. With up to 15% of beer typically wasted during the manual pouring process, the Beermatic is also sure to appeal to cost- and environmentally-savvy operators.”

Draught dispense solutions continue to carve their own place behind bars, driving efficiency and productivity, while perfecting serves.

HEINEKEN SmartDispense® offers a range of cutting-edge draught dispense solutions that can be tailored to the needs of any bar, whether bar owners have a traditional cellar or not.

Revealing more, Richard Stephens, Head of Technical Services at HEINEKEN UK SmartDispense®, shares, “This includes HEINEKEN’s Blade, a counter-top draught system that is the perfect addition to any bar. It is particularly ideal for operators who wish to add Heineken® 0.0 to their draught range, appealing to consumers who are choosing to moderate. Its BarPro series is a mobile or fixed solution for smaller venues to serve the perfect draught product, while HEINEKEN SmartDispense®’s cellar solutions such as CellarPro are the optimum time and energy saving solution for a variety of venues. It has been designed to allow operators to serve perfectly poured draught beers and ciders each and every time.”

He adds, “HEINEKEN SmartDispense® CellarPro technology, streamlines operations for bar and pub owners by saving significant time otherwise spent in the cellar. This safe and easy-to-use system ensures consistent quality for draught beer and cider, reduces product waste, and lowers costs, ultimately allowing operators to better focus on their customers.”

So how does this boost efficiency for venues? Richard comments, “Its streamlined processes can save pub operators up to 156 hours per year as they no longer need to complete the line cleaning, as this is completed through either a 6- or 12-

week cleaning cycle delivered through our Quality Technicians. This process also helps venues to run more efficiently, helping to reduce wastage and energy consumption.”

According to Richard, “Research has shown that 60% of Brits admitting they have left a pub after one drink because they were unsatisfied with the quality of the serve1,” making the quality even more of a key factor for all venues.

“HEINEKEN SmartDispense® ensures perfectly poured, deliciously cold pints every time,” Richard finishes.

But how else can operators increase efficiency? Darren McGinn, Business Development Executive at Glencairn Crystal, says training is key.

“Train staff thoroughly; well-trained staff will be able to work faster and with greater confidence, leading to quicker service times and an improved customer experience. Part of this involves standardising your glassware; there should be one glass for one serve.

“Our Glencairn Glass is the official glass for whisky and is the world’s favourite whisky glass with millions of glasses being sold all over the world every year,” he continues. “The type of glass you serve your whisky in plays a crucial role in being able to fully appreciate the nose, colour, flavour and quality of the whisky and so the unique and stylish shape of the Glencairn Glass has been carefully crafted to get the most out of your dram. It’s also perfect for the bar environment as it’s sturdy and can be washed in the dishwasher.”

In conclusion, achieving operational efficiency behind the bar is essential for ensuring a smooth and successful service. From choosing the right equipment, like bottle coolers and glasswashers, to optimising layout and investing in innovative technologies, every small detail plays a vital role. With insights from industry experts, it’s clear that a combination of smart strategies, top-quality equipment, and well-trained staff can streamline processes, reduce waste, and enhance customer satisfaction. As the bar industry continues to evolve, embracing these efficiency-boosting solutions will undoubtedly help venues stay competitive and profitable while delivering a seamless experience to their customers.

1. 455 Respondents - Nat Rep LDA+ L1M Pub/Bar Visiting Audience:

GROUNDBREAKING COFFEE

AS MORE PUBS AND BARS EMBRACE PREMIUM COFFEE CULTURE, MARZIA VIOTTI, COFFEE EXCELLENCE MANAGER AT DALLA CORTE UK & IRELAND, SHARES HOW THEIR ESPRESSO MACHINES ARE HELPING WET-LED VENUES SERVE EXCEPTIONAL BREWS WITH SPEED, STYLE AND CONSISTENCY.

TELL US A LITTLE MORE ABOUT DALLA CORTE AND THE RANGE OF MACHINES ON OFFER TO WET-LED VENUES.

Dalla Corte is a powerhouse in the traditional espresso machine world, blending authentic Italian design with constant innovation from the heart of Milan.

For over 20 years, the Dalla Corte family has revolutionised espresso technology, never settling for anything less than perfect when it comes to consistency and flavour. It’s this approach that makes Dalla Corte the ideal espresso machine partner for wet-led venues, especially those jumping ahead of the curve and eager to think outside of the (beverage) box.

In the UK and Ireland, Dalla Corte works closely with pubs and bars that recognise the growing importance of a quality coffee

menu. We listen to your unique challenges and opportunities, from behind-the-bar workflow to prioritising speed and efficiency, all to provide a fully customisable espresso machine solution.

For instance, Icon is a superb option for venues that experience high foot traffic and offer an extensive beverage menu. This highcapacity espresso machine is a vision of advanced engineering, creating quality drinks with relative ease – no matter whether it’s a luxurious latte in the morning or a rich espresso martini at night.

On the other hand, Mina is an espresso machine for boutiquestyle venues with a heavy focus on specialty blends and the ‘theatre of coffee making’. This compact yet powerful machine allows baristas to set different parameters to create multiple flavour profiles, each designed to serve an unforgettable drink.

WHAT SETS DALLA CORTE APART?

Dalla Corte’s traditional espresso machines proudly strive for exceptionalism – from the taste in every drink to the quick and seamless staff service.

Multi-boiler technology for optimal taste and aroma

Dalla Corte is most renowned for its patented multi-boiler technology. It allows staff to brew and serve various coffee-based beverages, each at their optimal temperature, using a single espresso machine.

Grinder Control System (GCS) for the perfect grind

When it comes to trailblazing a new and revolutionary coffee menu at bars and pubs, consistency is key. Both Icon and Mina offer our Grinder Control System (GCS) when set up with a Dalla Corte grinder. GCS uses real-time feedback from the espresso machine to tweak the grind size and guarantee flavour with every order.

Milk Control System (MCS) for velvety foam

Icon and Mina are also available with Milk Control System (MCS), an automatic steam wand that makes milk frothing easy and more consistent. It controls the amount of air and heat added to the milk for smooth microfoam, so that your staff can focus on the theatre of latte art.

HOW CAN WET-LED VENUES BENEFIT FROM A DALLA CORTE MACHINE, BOTH IN THE QUALITY OF COFFEE IT PRODUCES, AS WELL AS, EFFICIENCY?

Beyond taste and aroma, Dalla Corte espresso machines can help enhance the day-to-day operations of venues looking to make a mark with their signature coffee offering.

Thanks to our multi-boiler technology, individual boilers can be switched off during periods of the day when coffee demand drops. In venues where the menu switches from afternoon lunch and coffee to nibbles and cocktails in the evening, bar staff are able to continue serving the occasional coffee order – without the machine operating at full capacity. This energy-saving function can help reduce energy costs, all while satisfying every beverage request.

Another operational feature I want to mention is the ergonomic design of Dalla Corte espresso machines. Alongside incorporating user-friendly features, such as the cool touch steam wand and GCS and MCS technology, our machines embrace the natural workflow of baristas and bar staff. For example, Icon is available as a two- and three-group machine, enabling multiple staff to make drinks simultaneously during busier periods. With Mina, a smaller one-group espresso machine, baristas can record and communicate different flavour profiles to the machine via Bluetooth – making the set-up of an iconic coffee menu quicker and easier than ever.

HOW IS HAVING A QUALITY ESPRESSO MACHINE BECOMING

INCREASINGLY MORE ESSENTIAL FOR WET-LED VENUES?

Offering a premium coffee menu is no longer a nice to have but rather a must-have.

While pubs and bars have traditionally focused on alcoholic beverages, the ‘no and low’ movement has made demand for alternatives – such as foamy cappuccinos and silky lattes –skyrocket. By serving a variety of beverages that attract a wider

demographic, you can unlock new opportunities to promise the perfect drink for every patron, elevating their experience alongside your bottom line.

On the topic of trends, another opportunity that Dalla Corte espresso machines tap into is cocktails. As a former bartender in Italy, I often talk about the vital role of coffee quality in ensuring the best sensory cocktail experience. From caffeinated espresso martinis at Saturday brunch to decaf equivalents in the late evening, the ultimate espresso martini requires perfectly extracted coffee – something both Icon and Mina achieve with ease.

ASIDE FROM SUPPLYING QUALITY MACHINES, HOW ELSE DO YOU SUPPORT WET-LED VENUES IN TERMS OF MACHINE SUPPORT AND COFFEE TRAINING?

Dalla Corte espresso machines are designed to last, with the robust design and advanced engineering thriving in bustling environments as much as they do in more laid-back venues. However, should the unexpected happen, that’s where our multiboiler technology comes into play. The affected group can be switched off, allowing your staff to continue serving drinks from the other group heads ahead of an engineer callout.

Also, alongside my role as Coffee Experience Manager – in which I deliver coffee training and machine support – Dalla Corte offers annual service contracts, plus a UK&I team of internal and third-party engineers ready to help. These experts specialise in maintaining and fixing machines, translating to what matters most: minimal downtime and fewer missed sales opportunities.

With Dalla Corte, you can always feel reassured knowing your espresso machine is in safe hands.

Marzia Viotti

GLASS WASHING REIMAGINED

FIND YOUR TRUE COLOURS WITH NELSON’S NEW RANGE OF COLOURWASH GLASSWASHERS.

In today’s design-driven hospitality world, every visible element in a bar, from the lighting to the glassware, provides an opportunity to create atmosphere and brand identity.

Transparency, openness, and aesthetics are all part of the modern guest experience and, as customers enjoy the process of watching their cocktails being constructed, there’s a muchincreased focus on the back bar. And now, there’s an opportunity to bring a little extra pzazz to backbar design with Nelson’s new ColourWash.

A high-performance glasswasher is, of course, an obligatory component of any backbar but, until recently, they’ve only been readily available in stainless steel. However, Nelson’s new Colourwash option means that any of its popular Advantage glasswashers can be ordered in literally any RAL or Pantone colour! As well as that, customers can choose between a matte or gloss finish.

Many bars are now embracing multi-coloured schemes to create a unique identity that’s a far cry from the ubiquitous greys and neutrals that have dominated for years. A well-placed pop of colour behind the bar can reinforce your brand’s individuality,

spark curiosity or simply add a layer of visual polish that customers will appreciate.

So, whether you opt for a matte black unit tucked behind a copper bar, a pastel-toned machine complementing a retro cocktail lounge, or a high-gloss primary making a bold statement in an open-plan space, operators now have the opportunity to brighten up their bars and elevate the customer experience.

The process involves all panels being primed and then receiving two coats of your chosen colour. Each coat is heat-dried before the next is applied. An additional transparent coating, in either a gloss or matte finish, forms the final layer. When the panels are reapplied, the end result is simply stunning and truly unique.

ColourWash is also available across Nelson’s Advantage dishwasher range so is ideal for venues with an open kitchen.

Nelson’s Advantage range of glasswashers and dishwashers are designed to suit the most challenging demands of busy bars and restaurants. Advantage promises an exceptional build quality, superb results, ongoing reliability and with a very low decibel output.

nelsonwashonline.co.uk

Any colour you like Literally

ColourWash allows full customisation of our Advantage Range dishwashers’ and glasswashers’ exterior panels, sprayed to any RAL or Pantone colour designation. And that’s not all. You can also choose between a matt or gloss finish to give you as much or little sheen as you desire.

SERVICING A SUMMER OF SUCCESS

FROM DEEP CLEANING AND REPAIRING EQUIPMENT TO REGULAR SERVICING, NOW IS THE PERFECT OPPORTUNITY TO ENSURE YOUR KITCHEN AND BAR UNITS ARE READY TO HANDLE THE HEAT. WITH THE HELP OF EQUIPMENT EXPERTS, BLIZZARD, YOU CAN AVOID COSTLY DISRUPTIONS AND KEEP THINGS RUNNING SMOOTHLY THROUGH THE SUMMER RUSH.

Whilst it’s only May, it’s time to start talking about summer. Let’s hope it’s a good one! With another chance to watch the lionesses lift silverware, bars, pubs and venues up and down the country and crossing their fingers, touching wood and wishing on stars for a boost to what’s been a difficult operating year.

Over the coming months, while you’re planning your garden parties and themed menus, be sure to turn an eye to the backbone of your operation: your kitchen and bar equipment. Over the years, it has most likely taken a beating from day-today use, and while replacing it may not always be the best thing to do, there are things you can do to ensure smooth operation before the silly season starts again.

DEEP CLEAN

Get them cleared out! A build-up of ice, dirt and dust can cause serious issues for any piece of equipment and while you’re enduring those quiet May Wednesday afternoons, now’s the perfect time to pull a unit out and clean it from top to bottom to ensure smooth summer operation. This is also the perfect opportunity to catch any issues early, like damage, that could cause disruptions later.

DAMAGE REPAIR

You’ll find bottle coolers in almost every bar in the country, and

by far, the most common issue is that of the door gasket. The gasket helps the unit create an airtight seal, which contains the cold air within the unit. Without this, the bottle cooler has to work harder to get the bottles down to temperature and will end up breaking down sooner rather than later. A gasket can be as cheap as £20-£30 and can save you replacing the unit in the long-run – it’s a worthy investment to have a few of these on hand just in case.

REGULAR SERVICING

When money is tight, we understand that regular servicing is often one of the first things to be cut, but trust us when we say that skipping this will cost you more in the future. Well-maintained units can last decades—Blizzard units, for example, have been known to last over 20 years without costly replacements, saving you money right when you need it most, like just before a big event! With thousands of servicing companies up and down the country, you’re sure to find a reasonable and local one near you.

If it’s too late to save your appliance, now is the perfect time to look at a replacement before stocks run low and an event is ruined. Blizzard offers a range of back bar bottle cooling, ice machines and glass washers suited for any bar, as well as a range of storage and display units perfect no matter the size or space. Check out the full range at www.blizzardequipment.co.uk

RAISING THE BAR WITH MIELE

SAMANTHA DENT, MARKETING MANAGER AT MIELE PROFESSIONAL, EXPLORES THE FRESHWATER VS. TANK SYSTEMS DEBATE, SHINING A LIGHT ON MIELE’S EXCEPTIONAL RANGE OF MASTERLINE DISHWASHERS.

Ask any bar manager or bartender, and they’ll tell you, the glasswasher is one of the hardest-working machines behind the bar. From wine glasses to delicate cocktail coupes, there’s no room for smudges on the glass or lipstick on the rim, especially during busy service. But while dishwashing technology has advanced, one key debate continues amongst bar and restaurant operators –freshwater vs. tank systems.

For years, tank dishwashers have been the go-to in many commercial kitchens. These systems store water in a tank and reuse it across multiple wash cycles, topping it up with fresh water only for rinsing. This seems like a smart way to save water and energy, however, concerns around hygiene, odour build-up, and cleaning consistency have prompted many in the hospitality industry to reconsider.

HYGIENE MATTERS

One of the strongest arguments in favour of freshwater systems is hygiene. Unlike tank systems, which clean multiple loads with the same water, freshwater dishwashers use clean water for every cycle. That means any bacteria, grease, or residue from one load is flushed away completely before the next begins.

This makes a big difference in high-turnover bar settings, where glasses are often washed and reused quickly. With a freshwater system, staff can be confident that every glass returns to the bar as clean and as hygienic as the last, without the risks of crosscontamination. And thanks to Miele Professional’s MasterLine commercial freshwater dishwashers, businesses can uphold the highest standards of hygiene—removing 99.999% of bacteria, even when using the ‘Super Short’ programme.

EFFICIENCY VS. EFFECTIVENESS

Tank dishwashers are generally considered efficient because they reuse water, reducing waste and energy use. But this efficiency can come at a cost. Over time, the water in tank systems can become saturated with grease and food particles, leading to diminished cleaning performance, especially for delicate glassware.

Freshwater systems, on the other hand, are designed to balance hygiene with sustainability. Many now include short-cycle options and smart water usage features that minimise resource use without compromising on cleanliness. For example, the MasterLine’s ‘Super Short’ programme is only 5 minutes long, allowing bars to turn around perfectly clean glassware at speed, without sacrificing hygiene or quality. With intuitive M Touch

controls, staff can easily navigate between programmes (available in 32 languages) and adjust settings as needed, reducing the time required to train staff.

QUALITY AND VALUE

When investing in dishwashing equipment, quality and long-term value are just as important as hygiene and speed. Freshwater systems, particularly those built to commercial-grade standards, offer a durable and economical solution for busy hospitality venues. Machines that are tested to withstand up to 28,000 cycles, such as the MasterLine range, are specifically engineered for the demands of continuous, high-volume use. Should your equipment ever break down, Miele’s nationwide network of expert technicians ensures fast, reliable service with a 90%+ first-visit fix rate, minimising downtime and keeping operations running smoothly.

To learn more about the benefits of Miele Professional’s MasterLine dishwashers, please visit: www.miele.co.uk/p/masterline-dishwasher-4908.htm

Discover FROBISHERS

DELICIOUS SOFT DRINKS FROM THE FINEST FRUITS & BOTANICALS

We craft a full range of soft drinks, from full-bodied fruit juices to spectacular sparklers enhanced with carefully selected botanicals. Our delicious ranges are exceptionally versatile and will elevate any drinks menu. Make them the hero and just add ice or shake up with a premium spirit for the perfect cocktail.

EXPERTISE MEETS INNOVATION

IN CONVERSATION WITH PAUL DYSON, COMMERCIAL DIRECTOR AT MERLEY PAPER CONVERTERS LTD, WE EXPLORE HOW THIS FAMILY-RUN BUSINESS HAS BECOME A KEY PLAYER IN SUPPORTING THE UK HOSPITALITY INDUSTRY WITH TAILORED, HIGH-QUALITY PAPER SOLUTIONS.

TELL US A BIT ABOUT MERLEY PAPER AND HOW YOU SUPPORT THE HOSPITALITY INDUSTRY.

Absolutely. We’re Merley Paper Converters Ltd, a secondgeneration, family-run business that’s proudly served the UK hospitality industry for over 40 years. We’re actually the UK’s largest independent paper converters, and all of our manufacturing takes place at our state-of-the-art facility in Corby, Northamptonshire.

We focus exclusively on providing paper-based solutions for the hospitality sector – everything from POS rolls and printer paper to labels, packaging and more. Our aim is simple: to help our customers run smooth, efficient operations with quality, sustainable paper products that meet the unique needs of their venues.

WHAT DO YOU THINK SETS YOU APART FROM OTHER PAPER SUPPLIERS?

One of our biggest strengths is our experience within hospitality. BEHIND

We’re not a generalist supplier – we’ve spent over four decades really getting to know this industry, and that’s shaped the way we develop our products.

We’ve worked closely with our customer base to refine and expand our offering, introducing new paper grades and product sizes to meet changing needs. And if a customer doesn’t see what they need in our current range? No problem – we’ve got the flexibility to manufacture bespoke products to suit their requirements.

We also invest heavily in value-added services like custom printing. This allows our clients to use things like POS rolls and packaging as marketing tools – putting their brand right into the hands of their customers. It’s all about helping our clients stand out while staying efficient behind the bar.

WHAT KINDS OF PAPER PRODUCTS DO YOU SUPPLY FOR HOSPITALITY VENUES?

We offer a full range of paper products for both front and back-of-house. For bars, cafés, and restaurants, our POS rolls

are essential for smooth transactions and quick receipt handling. Behind the scenes, we supply a wide variety of hospitality-specific labels, including liner-less, re-stickable, day dots, and dissolvable options. What really sets us apart is our ability to solve problems quickly when customers need support, and our custom label solutions—adding logos, colours, and messaging to help venues stay organised while keeping their brand consistent at every touchpoint

WITH HOSPITALITY BECOMING MORE DIGITAL, WHERE DOES PAPER STILL FIT IN?

Digital innovation has absolutely transformed the industry –we’re seeing more contactless payments, mobile ordering, and digital menus than ever before. However, paper still plays a critical role in daily operations; Printer rolls are still essential for receipts and kitchen orders. A lot of venues still rely on paper menus and promotional materials too – especially for events, specials, or signage that needs to be updated quickly and costeffectively. Labels also fall into the essential bracket with products needing to have clear labelling with dates of use and content from a health and safety perspective.

We understand the importance of bridging both worlds –digital and traditional – so we make sure our product range supports hybrid operations. It’s about making sure our customers have every tool they need, no matter how tech-savvy their business is.

SUSTAINABILITY IS A BIG FOCUS IN HOSPITALITY RIGHT NOW. WHAT’S MERLEY DOING ON THAT FRONT?

Sustainability is hugely important to us – and to our customers. That’s why we’ve made it a priority to ensure that all our paper products are responsibly sourced. Everything we supply comes from sustainable forests certified by the Forest Stewardship Council (FSC), so our clients can be confident they’re making environmentally responsible choices.

But we’ve gone even further than that. Any plastic we do source is now made from 30% recycled plastic, helping us cut down on virgin materials. Our POS roll cores are made from 100% recycled material – and they’re 100% recyclable too, ensuring that even the smallest components support circularity.

We’re also proud to be the first company of our kind to offer a box-less service, reducing unnecessary packaging waste for our customers. This innovation has been a real game-changer – and as a result, our annual packaging consumption has decreased year on year for the past three years.

We’re constantly looking at new ways to minimise our environmental impact while supporting the sustainability goals of the hospitality venues we work with. Whether it’s through responsible sourcing, smarter packaging, or partnerships with like-minded suppliers, sustainability is woven into everything we do.

FINALLY, WHY SHOULD HOSPITALITY BUSINESSES CHOOSE MERLEY PAPER?

Because we get it. We understand the pace, the pressure, and the priorities of hospitality. We’re not just a supplier – we see ourselves as a solutions company. Our role goes beyond simply providing products; we build strong, long-term relationships by listening closely to our customers’ needs and adapting our services to support them.

Our goal is to take one thing off our clients’ plates by ensuring

One of our biggest strengths is our experience within hospitality.

they always have the right paper products, when and where they need them. We’re committed to quality, we’re flexible, we innovate when needed, and we care deeply about service.

Whether it’s a busy city bar, a quaint village pub, or a national bar and restaurant chain, we’re here to support the people behind the scenes – helping them deliver great experiences to their customers. With our focus on customer service, innovation, sustainability, and genuine partnership, we offer solutions that are both practical and responsible – and we’re always evolving alongside the industry we serve.

merley.com

DESIGNS THAT DAZZLE

UNLEASH YOUR VENUE’S WOW FACTOR WITH CULT TRADE: THE PRESLEY RANGE STEALS THE SHOW!

Picture a hospitality space that stops people in their tracks. A bar that buzzes with energy, a restaurant where the interiors spark just as much conversation as the food. That’s where Cult Trade, the commercial arm of Cult Furniture, steps in to transform UK hospitality with signature style and substance.

At the heart of this transformation? The Presley range; a bold collection of bar stools and carver dining chairs that bring industrial edge and plush comfort in equal measure. Available in vintage faux leathers (tan, green, and black), speckled stone boucle, and olive green sustainable velvet, the Presley range is as versatile as it is eye-catching. Each piece is Crib-5 certified for UK commercial fire safety standards and built on sturdy black metal frames with angled legs for a design that’s both durable and dynamic. Whether you’re after retro suave or soft tactility, Presley delivers with padded seats, supportive backrests, and serious presence.

When you join Cult Trade, you unlock more than beautiful furniture. Get access to exclusive member perks - generous

discounts, real-time stock availability, fast lead times, and a dedicated support team that understands the demands of commercial interiors. Plus, with sustainability in mind, options like recycled PET yarn boucle offer eco-conscious choices without compromising on style.

Need a spark of inspiration? Cult Trade also offers a complimentary design consultation to help bring your vision to life—whether it’s a cosy gastropub or a sleek cocktail lounge.

Ready to explore? Visit our London Showroom at 811–813 Wandsworth Road, SW8 3JH, open Monday to Friday, 9am–5:30pm. Or get in touch with the team at trade@cultfurniture.com or 0208 185 6962.

With Cult Trade, you’re not just filling a space, you’re crafting an unforgettable experience.

Explore more at cultfurniture.com/trade.

MARS

MICHELE SALADINO, HEAD MIXOLOGIST

AT THE RITZ LONDON, SHARES A STAND-OUT SERVE FROM THE RIVOLI BAR’S NEWEST MENU, A TWIST ON THE CLASSIC NEGRONI.

At the beginning of this year, we launched The Ritz London’s first ever concept cocktail menu in The Rivoli Bar, titled Biodynamic Forces Through the Alchemy of Planets and Plants. The menu is inspired by biodynamic farming, and takes guests on an immersive and educational journey through the 14 new cocktails, trying flavours not tasted anywhere else. Marrying tradition with the most innovative technologies available, each drink is crafted in perfect alignment with nature.

For those that aren’t familiar with it, biodynamic farming is a holistic and spiritual approach to agriculture first established by Rudolf Steiner in the 1920s. It focuses on the interconnection of soil, plants, animals and cosmic forces. Later, Maria Thun created the Biodynamic Calendar that maps out the influence of lunar and planetary cycles on the different days associated with specific parts of the plant—root, leaf, flower, or fruit—and their ideal times for harvesting.

Our whole team played a part in carefully crafting the menu, with each cocktail named after a planet on the Biodynamic Calendar. We wanted the new menu to redefine the luxury cocktail experience and be more interactive, so it incorporates elements that allow guests to learn more about the stories behind the cocktails. Guests can select their cocktail by exploring the astrology signs on each page or looking at the constellation diagrams. The back page of the menu also features a flavour dial that links each cocktail to the Biodynamic Calendar and gives a more unique way discover various ingredients.

The Rivoli Bar itself is stylishly designed to create the

impression of walking into a golden jewellery box, with atmospheric interiors inspired by a carriage on the Orient Express. The gold furnishings and gilded ceiling domes, as well as Lalique glass panels and patterned mirrors, are an impactful backdrop for the celestial themes of the menu, and are an intimate setting away from the bustle of London in which to sip and enjoy the new menu.

My favourite cocktail on the menu is definitely the Mars. It’s a twist on the classic Negroni or, as I like to refer to it, a “Saffron Negroni.” I love it primarily because of its richness, depth and bold character. As a lover of rich flavours, the combination of the Negroni style with the intensity of saffron and the 30-year-old Amontillado sherry makes this my top choice.

The inspiration behind this cocktail comes from the biodynamic concept itself. Each cocktail is inspired by different parts of the plant: leaves, roots, fruits and flowers. In this case, we used a flower, which is why we chose saffron. The cocktail is named after planets, hence the name “Mars.” Additionally, the reddishorange colour of the cocktail resembles the colour of Mars.

For the menu, we also worked with 3D Vault to design a collection of bespoke glassware crafted from ceramic and recycled glass, as well as PLA, a 100% natural material derived from renewable resources. Through 3D printing, 3D Vault creates precise models with zero material waste, resulting in high-quality durable products. The designs for Biodynamic Forces really elevate the new menu, with a different glass created to reflect the unique identity of each cocktail concept.

When creating the menu, it was important to us to use

NEW CREATIONS

as many biodynamic ingredients as possible, taking into account seasonality and availability. We worked closely with The Biodynamic Association Demeter and have built strong relationships with farmers, producers and suppliers across the world to source ingredients that meet the standards.

Alongside the Mars cocktail, there are nine other alcoholic cocktails, as well as four non-alcoholic cocktails. All are brought to life in the menu by a fictional character, The Astro Botanist, who is introduced at the beginning of the menu in a beautiful illustration. We wanted to create some innovative takes on classic cocktails, so the Jupiter is an elegant floral spritz, poured at the table from a small fountain with a tap and topped with biodynamic champagne, whilst the Moon is a twist on the Dirty Martini with pear and miso, presented in a pear-shaped glass with a luminescent moon. Four of the cocktails can also be created alcohol free, named Elixir Naturalis. These include Mercurius, Triton, Ariel and Phobos, each being packed with flavours found only at The Ritz London.

Available exclusively in The Rivoli Bar all year round. Prices start from £23.00.

MARS

A classic Negroni cocktail with a special and refined touch of saffron. The spice adds an earthy, grassy, and floral aroma to the drink, while adding Amontillado creates a pleasant lingering finish.

INGREDIENTS:

• No3 Gin-Redistilled Saffron – Fresh saffron is placed in a bouquet with No. 3 gin and homogenised for ten minutes to increase the surface contact for extraction and subsequently re-distilled with the rotavapor.

• Saffron Tincture – Fresh saffron is placed in a bag with neutral grain spirit (69.9%) and infused for 24 hours. It is then homogenised for ten minutes to increase the surface contact for extraction.

• Campari

• Antica Formula Carpano Vermouth

• Amaro Montenegro

• Del Duque Amontillado

FRESH MENUS WITH FROBISHERS

SOFT DRINKS EXPERTS, FROBISHERS, OFFER INSIGHT TO CRAFTING THE PERFECT MINDFUL MENU, HIGHLIGHTING THEIR RANGE AS A MUST FOR VENUES THIS SPRING.

As the days grow longer and the air turns fresh with the promise of spring, the mindful drinking trend continues to gather momentum. More consumers are seeking alternatives to alcohol, whether for health reasons, personal choice, or simply to explore new and exciting flavours. Venues now have a unique opportunity to redefine the social drinking experience by crafting a mindful menu, one that features an array of low and no drinks that are just as exciting, vibrant, and complex as their alcoholic counterparts.

The mindful drinking movement is not just about replacing alcohol, it’s about offering something innovative and inclusive, allowing guests to feel like they’re part of the social scene without having to compromise on flavour or experience. Whether a guest is sober, reducing their alcohol intake, or simply curious about exploring new taste profiles, a thoughtfully crafted mindful menu ensures they don’t feel like they’re missing out.

THE ELEMENTS OF AN EXCITING MINDFUL MENU

The success of a mindful menu lies in variety and creativity. In

spring, the flavours of fresh fruits, herbs, and botanicals are at their peak, offering endless possibilities for crafting low and no alcohol drinks that rival traditional cocktails. The key is to think beyond non-alcoholic beers and ciders. Low and no alcohol spirits are becoming more accessible and provide an authentic drinking experience without any negative effects.

However, when it comes to crafting an exceptional mindful menu, fruit-based soft drinks should be front and centre. These drinks do more than just substitute alcohol, they offer the guest a whole new flavour experience.

FROBISHERS A MINDFUL MENU HERO

Spring is an ideal time to explore the wide variety of fruit-based drinks that are as refreshing as they are delicious.

Frobishers can play a significant role in creating a mindful drinks menu, offering versatile, high-quality ingredients that cater to the growing demand for non-alcoholic and low alcohol options. Their range of premium, naturally sourced fruit juices can elevate any drinks menu by providing rich and authentic flavours.

The success of a mindful menu lies in variety and creativity.

Versatile flavours are ideal for a variety of mindful drinking experiences. Juices can be used in anything from simple spritzers to more intricate, layered cocktails or mocktails. Sparkling long drinks of blended fruit combinations paired with botanicals offer complexity. Frobishers’ diverse ranges allow you to create an exciting, well-rounded drinks menu that appeals to all tastes, ensuring that your low and no alcohol options feel varied and interesting.

ELEVATING THE EXPERIENCE: INNOVATION, GARNISHES, AND GLASSWARE

Creating a sense of occasion is vital when it comes to low and no drinks. Just because a drink doesn’t contain alcohol doesn’t mean it should lack the elegance or excitement of a cocktail. Premium glassware, quality ice and fresh garnishes can elevate even the simplest soft drink into a sophisticated experience.

Consider serving your fruit-based soft drinks in beautiful glassware—perhaps a coupe glass for a fizzy elderflower spritz or a highball glass for an exotic fruit medley. The visual appeal of these drinks can be just as enticing as their flavours. Garnishes such as citrus twists, sprigs of fresh herbs, or edible flowers can transform a drink from ordinary to extraordinary, giving your guests a sensory experience that feels indulgent and special.

MAXIMISING YOUR MINDFUL OFFERINGS: SMALL SPACES, BIG IMPACT

For venues with limited space or capacity, crafting a mindful menu that doesn’t overwhelm the drinks selection is still entirely possible. The key is thoughtful selection and strategic use of ingredients. Choose multi-use ingredients such as fruit juices, syrups, and mixers that can be incorporated into a variety of serves.

Keeping your drinks menu dynamic is ideal for smaller venues. You can rotate seasonal serves to keep the selection fresh and engaging, ensuring that guests return for new, exciting flavours. Spring, with its abundance of fresh fruits and botanicals, provides endless opportunities to experiment with drinks that highlight the best of the season.

THE FUTURE OF MINDFUL DRINKING

As the mindful drinking movement continues to grow, we can expect to see even more innovation in the world of low and no drinking.

Sustainability will also play a larger role in the mindful drinking scene, with more venues turning to locally sourced ingredients and eco-friendly practices. This trend reflects a broader consumer desire for sustainability in all aspects of their lives, including what they drink.

For soft drinks in particular, there’s a growing demand for highquality fruit drinks, sodas and mixers. Consumers are looking for more from their drinks than ever before. Thoughtfully crafted serves with unique flavours, real ingredients, and an emphasis on quality. Premium soft drinks are an integral part of the low and no movement.

Frobishers can help elevate a mindful drinks menu by providing high-quality, natural fruit juices that serve as the perfect base for low and no drinks. Their wide range of flavours, used in sophisticated and refreshing mocktails, ensures that your mindful drinks menu remains dynamic, exciting, and appealing to a diverse group of guests. Create seasonally inspired serves with ease with and refreshment in every sip.

frobishers.com

A SPOTLIGHT ON: AGAVE

WE SHINE A LIGHT ON AGAVE, REVEALING THE RISING STARS OF THE EVER-EXPANDING CATEGORY.

LIQUID GOLD

WE HIGHLIGHT THE TOP BRANDS AND VENUES DRIVING THE AGAVE SPIRITS MOVEMENT, SHARING EXPERT INSIGHTS ON HOW YOUR ESTABLISHMENT CAN ENHANCE ITS OFFERINGS AND EMBRACE THE VIBRANT WORLD OF MEXICAN SPIRITS.

The rise of agave spirits in the on-trade has been nothing short of remarkable, with a growing curiosity among guests driving demand for more diverse and high-quality offerings. As consumers seek out unique and quality experiences, bartenders and venues are embracing agave-based spirits like tequila, mezcal, raicilla and sotol, offering them in innovative ways through creative cocktails and tastings. This surge in interest is fuelled by a broader shift toward sustainability, craft production and premiumisation, which has led to a wave of innovation within the category. As guests become more educated and adventurous, the agave spirits category continues to expand, blending tradition with contemporary mixology.

Consumers are becoming increasingly drawn to the agave category – with a growing thirst for spirits steeped in authenticity and provenance. Commenting on guests’ rising interest in the category, Chris Jones, Managing Director of Paragon Brands, reveals, “Demand is skyrocketing. Tequila has overtaken vodka as

A SPOTLIGHT ON: AGAVE

Tequila has overtaken vodka as the go-to spirit in many markets, and mezcal is no longer a niche product.

the go-to spirit in many markets, and mezcal is no longer a niche product – it’s now a menu staple at progressive bars. Consumers are definitely becoming more curious, especially younger drinkers who value authenticity and artisanal production.”

Providing further insight, Chris sees innovation as the main catalyst for the category’s recent boom. He states, “Innovation is absolutely central to the evolution of the agave category. Traditionally seen as a one-note spirit, agave – particularly tequila and mezcal – has experienced a renaissance. Brands like Excellia are now experimenting with cask finishes like cognac and the category has gone from rustic to refined, with consumers responding to that shift in a big way.”

Echoing Chris’ words is Emily Timberlake, CEO and Founder of Tequila Flora, a new range of low-ABV, plant-based tequila liqueurs.

She explains, “Innovation is pushing the agave category into a new era. There’s still so much love for traditional tequila, but we’re seeing a shift towards more modern, inclusive expressions — whether that’s flavour-led, lower in ABV, or more sustainable.”

Tequila Flora ticks all these boxes, and available in two delicious

flavours, Strawberry and Chocolate, it is sure to delight a range of different guests.

“Both are creamy, vegan, and designed to be sipped and savoured,” Emily states. “What sets us apart is how it looks, how it feels, and how it makes you feel. We’ve packaged it in a paper bottle to cut down on waste and designed the brand to feel feminine, luxurious, and a bit ritualistic — it’s tequila reimagined for the modern drinker. The range is a low-ABV at just 15% and available in 70cl bottles.”

According to Chris, the future is bright for low-ABV agave spirits, making it the perfect time to start introducing these to menus.

“Expect to see a continued rise in flavoured and infused agave spirits (e.g., jalapeño, hibiscus, or citrus-infused tequilas), which work well in cocktails and appeal to newer drinkers. Sustainable and low-ABV agave spirits will also trend as the wellness movement intersects with spirits,” he explains.

Enrico Bonadiman, Bar Manager at Chotto Matte, agrees, “The future of the agave category looks quite bright over here in Europe. Something that will become trendy soon is non-alcoholic

A SPOTLIGHT ON: AGAVE

LUUM’S SIGNATURE AGAVE SERVE

PRICKLY FINGERS

agave spirits and sustainable agave products, that, if pushed correctly, will boom all around Europe as us bartenders love everything about sustainability!”

Enrico also highlights consumers’ increasing curiosity for agave, but notes bartender training and knowledge as essential to encourage guests to explore what the category has to offer. He states, “Guests are definitely willing to explore and try new products, but, I’ve noticed that this depends almost fully on the bartender’s knowledge and passion. If a bartender cannot provide the right information, the guest is less likely to explore new options as they seek a connection and personal opinions.”

For venues looking to refresh their agave offerings and align themselves with the growing demand, Enrico highlights brand collaborations and venue takeovers as a must!

“Collaborations with agave brands will bring a lot of business to wet-led venues. Depending on the venue size and scope, takeovers with Mexican bars will interest the public – offering guests an exclusive chance to explore what is Mexico without filters.”

To further guests’ interaction with the category, Enrico also advises venues to approach their agave menus like they would with whisk(e)y; categorising offerings, such as mezcal, based on their origin, or tasting notes perhaps. “We should never stop educating the guest, as this is what makes a venue stand out,” he adds.

Código Blanco Tequila, Prickly Pear House Marmalade.

Innovation is absolutely central to the evolution of the agave category.

Daniel Carrillo – aka Chef Corrochio – Co-owner of Cinco, sees variety as essential in elevating agave offerings. With a focus on mezcal, he urges venues to, “Have a wide range on offer –from the ‘smokey’ variations to the ‘lactic, grassy, earthy’ ones.

“Find your mezcal vibe; there’s an old saying from Oaxaca, ‘Cada quien se toma el que se merece,’ which means, everyone drinks the mezcal that they deserve,” he adds.

George Tsoukas, Bar Manager, LUUM at Pantechnicon, agrees, “My advice would be to focus on education and variety. Ensure staff are knowledgeable about different agave spirits and their histories. Offering a selection that ranges from classic to lesserknown options will help appeal to a broader audience. Creating unique cocktails that showcase agave’s versatility is also key to keeping the offering fresh and exciting.”

As the agave category continues to evolve, one thing is clear: this is more than just a trend — it’s a movement. With its deep cultural roots, emphasis on craftsmanship, and a bold spirit of innovation, agave is capturing the imagination of both bartenders and guests alike. From premium tequilas and artisanal mezcals to low-ABV and sustainable offerings, there’s never been a better time for venues to expand their agave selections and educate their teams. By embracing variety, storytelling, and experiential serves, bars can not only meet the growing demand but lead the way in shaping the future of this dynamic and versatile category. The era of agave has arrived — and it’s just getting started!

CHOTTO MATTE’S SIGNATURE AGAVE SERVE KUMQUAT MARGARITA

A twist on the Tommy’s margarita featuring Codigo 1530 Rosa Tequila, lime and kumquat agave.

A FRESH NEW TAKE

IN THIS EXCLUSIVE INTERVIEW, HOLLY BOLUS, SENIOR BRAND MANAGER AT GLOBAL BRANDS, SHARES THE BOLD VISION BEHIND TAKE TEQUILA — A FLAVOUR-FORWARD, PREMIUM TEQUILA LIQUEUR RANGE SHAKING UP PERCEPTIONS AND REDEFINING HOW GUESTS DRINK AND ENJOY AGAVE.

TAKE represents a lifestyle of playful discovery.

PLEASE TELL US ABOUT TAKE TEQUILA; WHAT’S THE STORY BEHIND THE BRAND?

TAKE Tequila was created with a clear vision in mind: to reframe the way people experience and perceive tequila. While staying rooted in tradition – with 100% Blue Weber agave grown in Jalisco and double-distilled in copper column stills – TAKE sets out to challenge assumptions and bring fresh energy to the category.

For TAKE, flavour is the key to unlocking new audiences. Its range of vibrant liqueurs – infused with flavour profiles like jalapeño, pink grapefruit, and pineapple – offers an entry point that feels bold yet approachable. These aren’t gimmicks; they’re considered flavour choices built on the clean canvas of a premium blanco base. Whether served as a straight shot or mixed into a contemporary cocktail, every serve is designed to surprise, delight, and convert.

TAKE represents a lifestyle of playful discovery – where

cocktails are shared among friends, nights out turn into adventures, and tequila is no longer a dare, but a decision.

With projections for the global tequila market to grow at a CAGR of 9.5% from 2024-20301, premium and flavoured offerings are doing more than keeping pace – they’re driving the growth. The opportunity is clear: consumers are ready for a new kind of tequila story. TAKE is here to tell it.

WHAT DO YOU BELIEVE SETS TAKE TEQUILA APART FROM OTHER BRANDS; WHAT IS UNIQUE ABOUT THE BRAND’S APPROACH?

Tequila has a reputation, often because consumers associate it with salt and lime to cover up the taste or negative experiences. Our aim as a brand is to change that perception. TAKE is the tequila for people who think they don’t like tequila.

The tequila category is rich with brands. But with TAKE, we wanted to do something different to the norm. By introducing

TAKE is the tequila for people who think they don’t like tequila.

bold flavours into the mix, we’ve created a tequila liqueur at 34% ABV that’s fresh, fun, and doesn’t need the salt or lime to be enjoyed.

Both our Blanco and flavoured liqueurs are designed for versatility – whether it’s a twist on a classic serve or something entirely original, TAKE provides a flavour-first foundation that works hard behind the bar and plays even harder in the glass.

The three core flavours within the TAKE liqueur range offer something for every palate, reminding consumers that there is more to tequila and offering a fresh option to explore for those who already love it.

FOCUSING ON THE BRAND’S FLAVOURED TEQUILA LIQUEURS, WHAT MAKES THESE EXCEPTIONAL IN CRAFTING STAND-OUT SERVES?

For bartenders, TAKE’s flavoured tequila liqueurs open up a world of possibility. Each flavour in the range – whether it’s the heat of Jalapeño, the sharpness of Pink Grapefruit, or the juicy sweetness of Pineapple, delivers a clean, flavourful finish at a solid 34% ABV.

What that means in practical terms is versatility. These liqueurs don’t just sit at the back of the bar waiting for a one-off order. They streamline builds, reduce the need for extra syrups or modifiers, and offer consistency from drink to drink. It’s a shortcut to complexity, without complexity. Flavoured spirits are a key tool for bartenders looking to simplify cocktail creation in high-volume settings. The demand is

there – and so is the functionality. TAKE delivers on both flavour and flexibility, giving bars an easy way to refresh menus and surprise guests without sacrificing speed or quality.

HOW VERSATILE IS THE RANGE?

Both the TAKE Blanco and TAKE Tequila liqueurs seamlessly integrate into classic cocktail serves, but also bring new life to traditional tequila-based pours. Their versatility allows bartenders to reimagine traditional tequila serves while also swapping them into non-tequila classics for bold, unexpected results. With flavour built directly into the liquid, mixability is effortless, opening the door to a wider range of serves and signature creations that can define a venue’s identity.

It isn’t just fresh or frozen cocktails these liqueurs can elevate, TAKE can shift the classic margarita into different territory with the largerita. Whether it’s kept clean with TAKE Blanco, given a fiery twist with TAKE Jalapeño, or turned tropical with TAKE Pineapple.

WHAT DOES THE FUTURE HOLD FOR TAKE TEQUILA?

TAKE is on a mission to turn the tequila curious into tequila fans, challenging people who say they don’t like tequila and proving them wrong, all whilst starting a lifelong love for the category.

taketequila.co.uk

1. https://www.grandviewresearch.com/industry-analysis/tequila-market-report

DOWNSTAIRS AT SUCRE

A HIDDEN GEM BENEATH THE RENOWNED SUCRE RESTAURANT IN LONDON, DOWNSTAIRS AT SUCRE OFFERS A ONE-OF-A-KIND EXPERIENCE THAT INVITES GUESTS TO EXPLORE THE VAST WORLD OF AGAVE SPIRITS. GLENN GICQUEL, BAR MANAGER OF DOWNSTAIRS AT SUCRE, REVEALS HOW PASSION, CREATIVITY AND INNOVATION DRIVE THE VENUE, HIGHLIGHTING THE KEY ELEMENTS THAT MAKE IT TRULY DISTINCTIVE.

Nestled beneath the celebrated Argentinian restaurant, Sucre, Downstairs at Sucre has been quietly evolving since its opening in 2021. With its roots firmly grounded in Latin American influence, the venue embarked on a bold and exciting transformation in October 2024, becoming a dedicated tequila and mezcal bar. This shift wasn’t just a rebrand though, it was a celebration of culture, craftsmanship and connection, an invitation for guests to explore all that agave has to offer.

“We have created an attractive and diverse menu for guests to experience a piece of South and Latin America right in the heart of London,” says Glenn Gicquel, Bar Manager. “Our goal was to create a fun space where people can come and discover these amazing spirits. Despite their recent boom, they’re still relatively unknown to many. We want to change that.”

What makes Downstairs at Sucre truly unique is its approach to crafting cocktails. The drinks menu is shaped around the desires of the guests and the creativity of the bar team; each cocktail is a personal expression, developed by individual team members, each bringing their own cultural background and life experiences to the table.

“This is what makes this place special,” Glenn explains. “Our team members have different backgrounds and nationalities. They

can bring their unique touch to each drink, taking every guest on a journey.”

The spirits selection is equally thoughtful. Rather than stocking every brand and SKU under the sun, the team curates a highquality range of tequilas, mezcals, and other Latin spirits like cachaça, rum, and singani. In Glenn’s words, “It’s about selecting quality products that are distinct from one another, which we can recommend to each guest, depending on their preferences.”

The demand for agave spirits has surged over the last decade, with tequila now becoming the go-to spirit in many bars. Glenn explains, though, that recently, Mezcal has surpassed tequila in popularity.

“We have seen that mezcal is gaining a lot of recognition, with people becoming more interested in the variety of agave plants used in the process, which produce completely different flavour profiles.

“When we launched our new concept in October last year, at first, we still had many guests ordering from our ‘regular’ cocktail menu, which we love making as well, of course. But, after a couple of weeks, we saw the new tequila and mezcal menu take the lead and become our best-seller, resulting in more and more new and returning guests,” he says.

While Glenn states that guests’ favourites change day-to-day

We have created an attractive and diverse menu for guests to experience a piece of South and Latin America right in the heart of London.

at Downstairs at Sucre, some clear flavour preferences have emerged. “The main flavour profiles customers seem to be seeking are balanced between sweet and sour, bitter, smoky, or strong spirit-forward drinks,” he tells us.

Experts in all thing agave, the team at Downstairs at Sucre has some insightful advice for other venues keen to broaden their horizons and elevate their offerings.

“First and foremost, you must understand the differences within the agave spirits world, from tequila to mezcal, through Raicilla and Sotol – two other main types of agave spirits,” Glenn urges.

Educating guests and shifting the narrative is also essential. “You need to reassure guests about the spirits you are serving; agave spirits are not just to be consumed as a shot with lime and salt at the end of a long night!

“They are beautifully crafted, high-quality spirits, full of flavour, that can be enjoyed in cocktails at a party or sipped slowly while having a pleasant conversation with friends. What’s available on the market today is far superior to what we drank 20 years ago. The quality has improved immensely, as we now have access to exceptional spirits, crafted by masters,” Glenn adds.

With a clear identity and a strong connection to Latin American culture, Downstairs at Sucre ambitions are as spirited as the drinks they serve. “We aim to become a reference point in Central London as a proud tribute to Latin and South American culture. A go-to place where people come to have fun in a relaxed, vibrant environment,” Glenn finishes.

At Downstairs at Sucre, every cocktail tells a story, and every sip brings guests one step closer to the heart of Latin America.

@downstairs.at.sucre

HOSPITALITY AROUND THE WORLD

SHINJI’S

JONATHAN ADLER, BEVERAGE DIRECTOR AT SHINJI’S, INVITES US BEHIND THE SCENES OF THIS GROUNDBREAKING VENUE – RECENTLY NAMED NO. 90 ON THE INAUGURAL 51-100 NORTH AMERICA’S 50 BEST BARS LIST – WHERE CULINARY TECHNIQUES SEAMLESSLY BLEND WITH CUTTING-EDGE COCKTAIL ARTISTRY. FROM DARING EXPERIMENTAL DRINKS TO INVENTIVE GARNISHES, EXPLORE HOW SHINJI’S IS REDEFINING THE FUTURE OF HOSPITALITY.

PLEASE TELL OUR READERS ABOUT SHINJI’S, DETAILING THE STORY BEHIND THE VENUE.

Shinji’s is an immersive and innovative bar from the team behind Michelin-starred omakase restaurant Noda in New York, conceptualised by partners David Hess, Aiden Carty (Architect), Justin Hauser, Shigeyuki Tsunoda (Executive Chef) and Ken Fulk (design and branding). The bar is named after the famous ‘Tokyo fixer,’ Shinji Nohara, the person everyone turns to for food and drink recommendations in Japan.

The whimsical jewel box space aims to transport guests to another world, anchored by an eight-seat horseshoe-shaped bar topped in titanium gold granite. Blue velvet drapes wrap the space, with walls clad in ornate smoked black glass panelling and octopus sconces, while the mahogany vaulted ceiling is centred with a custom chandelier of Fortuny handmade Venetian silk pendants. A custom lattice moon gate divides the space and reveals an ornate ice chest and bar, adorned with a giant bronze octopus. A luxurious banquette of fabrics from around the world evokes memories of the ocean, and is paired with hand-cut glass mosaic tables.

As for our cocktail offerings, I look at cocktail development differently (coming from a culinary background spanning across

Michelin-starred establishments), and aim to elevate our drinks with highly technical, innovative creations served with a touch of nostalgia. The drinks are accompanied by a selection of bar bites, including tableside hand roll service with seasonal fish flown in straight from Japan.

PLEASE TALK US THROUGH THE DRINKS MENU; HOW WAS THIS CRAFTED, AND WHAT DO YOU CONSIDER TO BE THE STANDOUT ELEMENTS?

We’re just about to roll out our new menu, which is a big update to our previous menus in terms of format and range of offerings. Coming into our third year, we’ve really established our identity as a bar offering extremely unique techniques for drinks - and this menu showcases that. While our previous menus offered a list of drinks, this new menu is broken down by technique or category – starting with experimental shots, no and low-ABV, then carbonated and long drinks, etc. through several other styles of cocktails.

The process of creating new drinks can take up to a year, with the majority of the time conceptualising them, first coming up with the initial template for the drink, as well as flavours. We then think about the flavours that best represent the idea we

© Melissa Hom Jonathan Adler, Beverage Director

HOSPITALITY AROUND THE WORLD

are trying to convey, and plug in the spirits and techniques that we think will best work to bring those flavours to the forefront. Next comes choosing glassware and naming the drinks, as well as developing an understanding of the flow of production and service. Testing each drink takes about a month, after which we create larger scale recipes and spec sheets for every cocktail.

One of our most unique sections, the savoury cocktails, really dives deep into flavours and ingredients – like, if we’re doing a drink inspired by food, it doesn’t just taste like that food, it incorporates the actual ingredients into the prep. We have a Karaage cocktail which requires our bartenders to break down and cook a chicken as part of the prep process. Highlighting sustainability and utilising every part of an ingredient is important to us – so we’re weaving in different elements in indifferent ways, such as fat-washing the tequila and creating a chicken skin cracker for the garnish. The drink is savoury and tastes like fried chicken, but not in a way that is too overwhelming, so guests can enjoy more than one cocktail, and it ends up similar to an Old Fashioned.

Something else we’re really excited about with this new menu is the attention to detail placed on the garnishes; we’re spending nearly as much time on our garnishes as we are on our drinks. I already mentioned the garnish for the Karaage cocktail, but we also have a drink called Middle Ground, which is a combination of a Negroni and a Sazerac using the flavours of beet greens, liquorice and mushroom. The actual beet gets used to make a garnish which looks and tastes like a Twizzler, but is composed of beetroot.

We also have a new drink called an Undead Hemingway, which is a cross between a Hemingway Daiquiri and a Zombie, where the spirit is infused with grapefruit zest and cinnamon. We make a tea composed of oolong and freeze-dried lingonberry to replace the lime juice. The grapefruit flesh gets pulverised and frozen with liquid nitrogen and served on a spoon, with the remnants of the lingonberry dried and powdered to dust on top.

NAMED NO. 90 ON THE INAUGURAL 51-100 NORTH AMERICA’S 50 BEST BARS LIST LAST MONTH, WHAT ARE SHINJI’S ELEMENTS TO SUCCESS?

I’d say we’re known for the technical innovation of our drinks - I started out working in kitchens so I like to apply a lot of my culinary knowledge to the way I develop drinks. We’re using techniques you won’t see anywhere else in New York - like our Hot Cold Toddy, a cocktail presented at two different temperatures simultaneously, giving guests a surprising sensation of two opposing experiences in one glass; or the Shinji’s Gin Fizz, our take on a Ramos, miraculously shaken for just five seconds, thanks to complex prep work behind the scenes. That said, it’s important that we’re equally focused on providing excellent hospitality, ensuring guests feel welcomed and have a good time. We don’t want people to be intimidated by the drinks, so the service we offer is extremely important to complete the experience. Drawing on my fine dining background, I’m focused on making sure every team member has the steps of service, the knowledge and mechanics of making every drink so that we can pay the closest attention to each guest’s individual needs.

ARE THERE ANY DRINKS TRENDS YOU’RE SEEING EMERGE OR ANY PARTICULAR SERVES YOU’RE SEEING POPULAR AMONGST GUESTS?

Unlike many bars, we don’t let trends define our goals and what

© Joanna Lin

we value in terms of the product we set to deliver. That said, it is interesting to see an increased demand for low and no-ABV cocktails.

CAN YOU SHARE A PIECE OF ADVICE FOR UK BAR MANAGERS LOOKING TO ELEVATE THEIR VENUE AND THE GUEST EXPERIENCE?

Make sure you have a well thought out vision of your goals and what you are trying to achieve when guests come to your venue. Make sure your staff is well trained and buys into that vision as well so there is no disconnect between your desires and actions. Once all of that is in place, just stick to your guns and success will eventually come.

WHAT ARE THE BAR’S SHORT AND LONG-TERM GOALS?

Our short-term goals are to continue to grow the awareness of Shinji’s as a top cocktail and food destination in New York City, for both industry and non-industry guests. Long term, we are excited to gain more international recognition, which will only translate to the bar’s continued success.

shinjisbar.com

DIRECTORY

HOSPITALITY ORGANISATIONS

Licensed Trade Charity www.licensedtradecharity.org.uk @ltcharity licensedtradecharity licensed-trade-charity

The Drinks Trust www.drinkstrust.org.uk @drinks_trust drinkstrust drinks-trust

The Spirit Lab www.spiritlablondon.com @spiritlab.academy spiritlablondon

BUSINESS

Beluga Vodka www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup

Gordon & MacPhail www.gordonandmacphail.com @gordonandmacphail gordonandmacphail gordon-macphail

DeKuyper www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk

Cult Furniture www.cultfurniture.com @cultfurniture cultfurniture

HEINEKEN www.heineken.co.uk @heinekenukcompany heinekenuknews heineken

McCain Foodservice Solutions www.mccainfoodservice.co.uk @mccainfoodserviceuk @McCainFoods_B2B mccain-foodservice-gb

Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard

Midland Snacks www.midlandsnacks.co.uk tayto-group-limited

PPL PRS www.pplprs.co.uk @ppl_prs PPLPRS pplprs

UKHospitality www.ukhospitality.org.uk

@ukhospitality UKHospitality ukhospitality

Frobishers www.frobishers.com @frobishersjuices Frobishersjuices

Lanchester Wines

www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines

Nelson www.nelsonwashonline.co.uk

Zonal www.zonal.co.uk ZonalRetailDataSystems zonaluk Koldbox www.koldbox.com @pentlandwholesale pentlandwholesale pentland-wholesale-ltd

Paragon Brands www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands

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