Issuu

OCTOBER 2026

THE PERFECT BLEND THIS CHRISTMAS Juicy blends of 70% real fruit juice and 30% water

YOU CAN SEE RIGHT THROUGH OUR JUICE RANGE ARTIFICIAL INGREDIENTS

Everything works better when everything works together Connected solutions from Tyl by NatWest and our tech partners help hospitality businesses operate more efficiently, serve customers seamlessly and grow with confidence. • Speedy and secure card payments. • EPOS, bookings and more. • Reliable, UK-based support. • Trusted NatWest heritage and security.

Ready to connect the dots? Scan the QR code to get in touch. tylbynatwest.com

Additional fees may apply for data usage or app downloads. Tyl eligibility criteria, terms, conditions and fees apply. TBNW_BarMagazine_Doublepagespread_3mm bleed.indd All Pages

08/09/2026 14:46

APPLICATIONS CLOSE: 12TH OCTOBER 2026

WWW.BARMAGAZINEAWARDS.CO.UK

EDITOR’S NOTE

OCTOBER 2026

s we move further into the year, the pace of hospitality shows no sign of slowing. With operators balancing busy trading periods while already looking ahead to Christmas, there is plenty to consider – from how technology can make businesses more efficient to how food and drink can help create standout guest experiences. This month’s issue brings together insight, inspiration and practical ideas to help you prepare for the months ahead. Our Technology feature looks at how the latest innovations are changing the way pubs and bars operate. From smarter ordering and payment solutions to tools that can improve efficiency and support better decision-making, we explore how technology can help operators save time, streamline their businesses and ultimately put more focus back on the guest experience. With Christmas fast approaching, our Foodservice feature looks at the festive food opportunity. We explore how pubs and bars can create Christmas food offerings that stand out, from planning menus and choosing the right dishes to delivering the quality and experience guests are looking for during the busiest season of the year. With consumers increasingly seeking memorable experiences, getting the festive food offering right can be a valuable opportunity for operators. Completing our features is A Spotlight On: Rum, where we explore this diverse and evolving category. From the continued popularity of premium and aged expressions to innovative serves and new occasions, we look at how pubs and bars can make the most of rum and give guests more reasons to explore the category. As always, we hope this issue provides plenty of useful insight, inspiration and ideas to help you and your team make the most of the opportunities ahead. Enjoy!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF OCTOBER 2026

Photography - Luigi Di Pasquale Tennent’s Stout www.tennentsdirect.com © 2026 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to Cogent Multimedia Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

www.barmagazine.co.uk

CONTENTS

12 HOSPITALITY HEROES Lorna McPherson-Johnston on leadership, autonomy and getting hospitality taken seriously as a career.

16 BAR MAGAZINE AWARDS 2027 entries close 12th October. Plus new partners Pipers and Lusso Staff.

21 FOODSERVICE Small plates, sharing boards and ‘newstalgia’: making festive food work harder this Christmas.

34 VENUE OF THE MONTH Floriano Cubeddu on Arcus Rooftop, where London’s seasons and skies shape the drinks list.

41 TECHNOLOGY Zonal, Hoshizaki and Stampede on tech that removes friction without losing the human touch.

58 NEW CREATIONS Fenix Mayfair’s Olive Oil Martini: a Greek twist on the Dirty Martini, recipe included.

63 RUM Don Papa, Pernod Ricard and Paragon Brands on a category trading up and leading with flavour.

74 HOSPITALITY AROUND THE WORLD Nicolas Torres on nine years of local organics and preservation at San Francisco’s True Laurel.

74 EDITOR-IN-CHIEF

ACCOUNT MANAGER

SOCIAL MEDIA MANAGER

Eleasha Pritchard ep@cimltd.co.uk

Harrison Hume hh@cimltd.co.uk

Lily Lawson socials@cimltd.co.uk

PUBLICATION MANAGER

HEAD OF DIGITAL

DESIGN & PRODUCTION

Manjeet Griffiths manjeet@cimltd.co.uk Tel 01795 509109

Xhulio Bishtaja digital@cimltd.co.uk

Grant Waters James Taylor

HEAD OF BUSINESS DEVELOPMENT

CREDIT FACILITIES MANAGER

DIRECTOR

Gwen Lee creditcontrol@cimltd.co.uk

Tom Woollin

Jazmine Davis jazmine@cimltd.co.uk

MARKETING MANAGER

John Denning

MANAGING DIRECTOR

Lucas Payne lucas@cimltd.co.uk www.barmagazine.co.uk

EXPERT OPINION

BACKING BARS TO DELIVER GROWTH WITH THE 2026 BUDGET LANDING THIS MONTH, UKHOSPITALITY HAS SET OUT WHAT THE SECTOR NEEDS FROM GOVERNMENT: LOWER VAT, FAIRER BUSINESS RATES AND REDUCED EMPLOYER NICS. CHIEF EXECUTIVE ALLEN SIMPSON EXPLAINS WHY BACKING HOSPITALITY MEANS BACKING GROWTH.

t the time of writing, UKHospitality has just submitted its recommendations ahead of the 2026 Budget in October. With growth, youth employment and thriving high streets at the top of the agenda, the Government has an opportunity to back a sector that can deliver all three. We are the largest employer of young people and school leavers, a major provider of flexible employment and management roles for non-graduates, and one of the few sectors that creates jobs in every community across the UK. From bars, pubs, restaurants and hotels to contract caterers, holiday parks, indoor leisure and visitor attractions, hospitality businesses are a crucial part of local economies. When hospitality thrives, high streets are busier, tourism destinations are stronger and more people have the chance to take their first step into work or build a long-term career. That’s why our sector is uniquely placed to support the Government’s ambitions to drive growth and widen opportunity. Yet recent years have risked that. The cost of running a hospitality business has effectively doubled since 2016, while policy decisions have increased the burden on the very things our sector relies on: employment and investment. The impact is visible in jobs, business survival and future growth. Hospitality businesses are under intense pressure and nearly 100,000 jobs have been lost in the past two years. That’s why the upcoming Budget is a moment for change. Our Budget submission calls for action to rebalance the tax system and restore the conditions for growth. We have set out key priorities for hospitality: cutting VAT to 10%, fixing business rates, and reducing employer national insurance contributions (NICs). These are not calls for special treatment, they are practical measures that would restore the conditions for hospitality businesses to invest, create jobs and grow. With the recent change in Government we have seen an encouraging shift in how policymakers talk about hospitality. However, we now need to see action. The sector needs Government to stop disproportionately taxing the employment, physical investment and domestic consumption on which the sector depends. There is a real opportunity in front of us. Hospitality already generates £96 billion for the UK economy each year, supporting 3.6 million jobs and contributing £56 billion in tax revenues to the Treasury, while attracting £9 billion in business investment

www.barmagazine.co.uk

annually. With the right policy framework, we can do even more. The Government wants growth in every part of the country and hospitality can help deliver it. The challenge now is to ensure businesses have the confidence, capacity and support to invest, recruit and grow. If the Government gets that right, the benefits will be felt not just by our sector, but by communities in every postcode across the UK.

HOSPITALITY HEROES

LORNA MACPHERSONJOHNSTON AWARD-WINNING HOSPITALITY F&B AND OPERATIONS DIRECTOR LORNA MACPHERSON-JOHNSTON , MOST RECENTLY AT CUBITT HOUSE, SHARES HER CAREER JOURNEY, LEADERSHIP LESSONS AND WHY THE INDUSTRY MUST DO MORE TO CHAMPION HOSPITALITY AS A LONG-TERM CAREER.

WHAT FIRST DREW YOU TO HOSPITALITY, AND WHAT HAVE BEEN THE DEFINING MOMENTS IN YOUR CAREER SO FAR? I like most others in the UK, fell into hospitality. I first remember falling in love with the profession in my first job in a late-night venue in Soho, I was looking after an engagement party and the bride to be told me at the end of the night that I had made it the best night of their lives. From then on, I had the bug for creating experiences and memories for others. My career to date has been so colourful, with too many individual highlights to note down! Particular defining moments would definitely be working for Chris Corbin & Jeremy King and the incredible people culture they instilled within me, and my promotion to F&B Director at Cubitt House, which opened so many doors for me into a community that has been a wonderful world to be a part of.

YOU’VE WORKED ACROSS SOME OF LONDON’S BEST-KNOWN HOSPITALITY BUSINESSES. WHAT HAVE THOSE EXPERIENCES TAUGHT YOU ABOUT WHAT MAKES A TRULY GREAT OPERATOR AND A MEMORABLE GUEST EXPERIENCE? All memorable experiences begin and end with people. When you look after your teams, they look after your guests. Re centering your teams on the basics of hospitality helps cut through the noise – financial pressures, staffing challenges, and daily stress can cloud leadership and affect performance. Hospitality is the art of human connection; lead with empathy and return to the fundamentals, and the results can be genuinely magical. Small touches have huge impact and very quickly turn into loyalty. Being a great operator is about understanding your business inside and out, staying agile to emerging trends whether that is through macro or micro localised factors, and reacting when needed.

YOU’VE PROGRESSED THROUGH OPERATIONAL ROLES AND MOST RECENTLY HELD THE ROLE OF FOOD & BEVERAGE DIRECTOR AT CUBITT HOUSE. WHAT HAVE BEEN THE BIGGEST LESSONS YOU’VE LEARNED ABOUT LEADERSHIP ALONG THE WAY? 12

www.barmagazine.co.uk

HOSPITALITY HEROES

My management style has evolved over the years, and I’ve learned that the most effective leadership comes from stepping back and giving managers the autonomy to run their businesses as if they were their own. Mistakes will happen, but they lead to growth, confidence, and genuine ownership. As senior leaders, our role is to set direction and keep the business on course, but it’s the people on the ground who drive the day to day success. Clear, honest communication remains the most powerful tool we have; it’s ultimately what defines us as leaders.

YOU’VE BEEN A PASSIONATE ADVOCATE FOR HOSPITALITY AS A LONG-TERM CAREER. WHY DO YOU THINK THE INDUSTRY STILL STRUGGLES TO GET THE RECOGNITION IT DESERVES AS A SKILLED PROFESSION? In the UK, hospitality still carries an outdated bias; it’s often seen as a stop gap job rather than a respected profession, and it’s barely represented in secondary education as a viable long term career. If more young people understood the opportunities hospitality offers – whether as a first step on the ladder or a full career – we could make real progress in tackling youth unemployment, closing the widening gap in the UK’s talent pool. Hospitality builds confidence, soft skills, sales ability, customer service, problem solving, teamwork – and it can take you anywhere in the world. With a low barrier to entry and huge creative potential, it’s an ideal path for those who want more than a purely academic route or a fixed 9–5 office life, for people who can’t see themselves sat behind a desk all day. AI can make our jobs in hospitality more efficient, but it can never replace the human connection that is so important in our industry.

YOU RECENTLY LAUNCHED A PETITION CALLING FOR HOSPITALITY CAREERS TO BE BETTER REPRESENTED IN SCHOOLS AND CAREERS GUIDANCE. WHAT NEEDS TO CHANGE TO ATTRACT THE NEXT GENERATION INTO THE INDUSTRY? Hospitality is invisible — and it shouldn’t be, we are the third biggest employing industry in the UK. In secondary education, it’s barely recognised as a real career. Students aren’t shown that it offers progression, purpose, and a huge range of roles. Instead, it’s dismissed as a holiday job — a great entry point, yes, but nowhere near the full picture. That bias has to change. Hospitality belongs on career day stages, in guidance sessions, and in conversations about further education and first jobs. When young people see the industry for what it truly is — dynamic, skilled, and full of opportunity — they can choose it with confidence, not by accident.

OPERATORS ARE DEALING WITH RISING COSTS, RECRUITMENT CHALLENGES AND INCREASINGLY DISCERNING CUSTOMERS. WHAT DO YOU THINK ARE THE BIGGEST PRESSURES FACING PUBS AND BARS TODAY, AND HOW CAN BUSINESSES ADAPT? The biggest pressure on hospitality right now is the rising costs which are crippling businesses. #VATistheproblem petition and campaign covers everything that needs to be said, with such tight margins already, we need breathing room. With potential changes to the Employment Rights Act also projected to add even more costs if it goes ahead, it is relentless. Tight cost controls are necessary, however I would argue the

Hospitality belongs on career day stages, in guidance sessions, and in conversations about further education and first jobs. best way of businesses trying to adapt to it all is ensuring that the guests have the best experience, happy guests create loyalty, which in turn creates repeat custom. Quality and standards should never be allowed to drop in aid of cost saving, as ultimately your guests will bear the brunt.

LOOKING AT CHANGING CONSUMER HABITS, WHAT DO YOU THINK GUESTS WILL INCREASINGLY EXPECT FROM HOSPITALITY VENUES OVER THE NEXT FEW YEARS? I think in a world with increasing technology guests will be looking for deeper connection and personalisation within their experiences. Perception of value is incredibly important in a world with so many rising costs for all, that doesn’t necessarily mean lowering product quality, in fact the opposite; source better, with focus on locality and provenance and ensure the experience is exceptional. www.barmagazine.co.uk

BAR MAGAZINE AWARDS

www.barmagazine.co.uk

BAR MAGAZINE AWARDS

ENTRY DEADLINE APPROACHS 2027 APPLICATIONS FOR THE 2027 BAR MAGAZINE AWARDS CLOSE ON 12TH OCTOBER, WITH THE CEREMONY RETURNING TO TROXY, LONDON, ON 25TH JANUARY. TEN CATEGORIES ARE OPEN TO VENUES, GROUPS AND INDIVIDUALS ACROSS THE TRADE, WITH ENTRIES JUDGED BY AN INDUSTRY PANEL. TICKETS FOR THE NIGHT ARE ALSO NOW AVAILABLE.

ar owners, operators, managers and bartenders have until 12th October to submit their entries for the 2027 Bar Magazine Awards, which take place at Troxy, London, on 25th January.

Applications are open to anyone working in hospitality, and can be made online at barmagazineawards.co.uk, where entrants can apply in as many categories as they wish. Individuals can put themselves forward, or nominate a colleague or employer. Entries are assessed by a judging panel, compiled of some of the industry’s most respected names. Judges score on the evidence provided, so entrants are encouraged to include as much detail as possible in their applications, and the results achieved over the past twelve months. The 2027 ceremony will again be hosted by Jack Sotti and Kate Meehan, who return for a second year. More than 500 guests attended the 2026 event, and the awards have grown each year since launching in January 2024. Confirmed partners for 2027 include Pernod Ricard, PepsiCo, Absolut, Mr Black, Don Papa Rum, Menabrea, Wenlock Spring and EcoScent, alongside the UK Bartenders Guild, the Licensed Trade Charity and The Drinks Trust. Shortlisted finalists will be announced mid-November.

TEN AWARD CATEGORIES: Best Venue Manager Best Mixologist Marketing Innovation Best Dining Concept The Environment Award Unsung Hero Best Hospitality Group Lifetime Achievement Venue of the Year Inclusive Employer Award

www.barmagazine.co.uk

LAST YEAR’S WINNERS INCLUDE:

Federico Pavan - The Donovan Bar at Brown’s Hotel Samuel Page - Sexy Fish Mayfair Archive & Myth Red Engine Dover Yard at 1 Hotel Mayfair Hannah Sharman-Cox and Siobhán Payne London Cocktail Week

TICKETS FOR THE 2027 BMAS ARE AVAILABLE NOW Where? Troxy, London When? Sunday 25th January 2027 Hosts: Jack Sotti and Kate Meehan Tickets include: Free drinks all night 3-course dinner Entertainment After-party admittance at Savage Garden Rooftop Bar barmagazineawards.co.uk/tickets

THE CHOICE OF GREAT PUBS & BARS The best pubs and bars know the guest experience starts with the smallest details. Belu is the water chosen by those that get it right, combining quality, design and purpose in every serve.

Find out more about Belu at belu.org

BAR MAGAZINE AWARDS – OUR PARTNERS

PIPERS AS PIPERS JOINS THE 2027 BAR MAGAZINE AWARDS AS OFFICIAL SNACK PARTNER, CHRIS CRIMMINS, MARKETING MANAGER, PREMIUM BRANDS AT PEPSICO, SHARES WHY CELEBRATING QUALITY AND HOSPITALITY MATTERS.

TELL OUR READERS ABOUT YOUR BRAND AND WHAT SETS YOU APART WITHIN THE HOSPITALITY SECTOR… The Pipers story began in 2004 when three farmers joined forces to produce great tasting, quality crisps in partnership with other local farms using the best real ingredients. Working with carefully selected flavour partners who care as much about their products as we do about ours, the Pipers brand is made up of passionate people driven by one thing and that is to deliver the best taste and quality possible. We are committed to making crisps as they should taste. Just as hospitality operators strive to create memorable moments for their guests, every decision we make is focused on delivering an outstanding taste experience. By combining carefully sourced ingredients and our commitment to flavour, we help operators offer products that reflect the quality their customers expect.

WHAT INSPIRED YOUR DECISION TO SPONSOR THE 2027 BAR MAGAZINE AWARDS, AND HOW DOES THIS ALIGN WITH YOUR BRAND’S VALUES AND VISION? Pipers is intrinsically linked to what the hospitality industry stands for: quality ingredients, quality people and quality experiences. At Pipers we’re proud to partner with the Bar Magazine Awards for 2027. It’s a chance to recognise the individuals and businesses raising the bar across the industry and celebrate the hard work, dedication and care that go into creating exceptional experiences every day.

HOW IMPORTANT ARE EVENTS LIKE THE BAR MAGAZINE AWARDS TO THE INDUSTRY? Events such as these are incredibly important. Any opportunity to come together and share stories in an industry where time is always precious is one worth embracing. Hospitality is built on hard work, dedication and genuine relationships, with many people forming friendships that last a lifetime. Taking the time to celebrate those achievements and the people behind them is something to be cherished. And, of course, it’s even better with a delicious packet of Pipers Crisps and a cold drink in hand. piperscrisps.com

www.barmagazine.co.uk

BAR MAGAZINE AWARDS – OUR PARTNERS

LUSSO STAFF SOFIA BAGAURI, CEO OF LUSSO STAFF, SHARES WHY THE SPECIALIST STAFFING AND RECRUITMENT AGENCY IS PROUD TO PARTNER WITH THE 2027 BAR MAGAZINE AWARDS AND CELEBRATE THE PEOPLE DRIVING HOSPITALITY FORWARD.

TELL OUR READERS ABOUT YOUR BRAND AND WHAT SETS YOU APART WITHIN THE HOSPITALITY SECTOR… At Lusso Staff, we believe exceptional hospitality begins with exceptional people. As a specialist staffing and recruitment agency, we connect talented professionals with businesses where their skills, personality and ambition can truly flourish. Hospitality is an industry built on human connection. Behind every memorable guest experience is a team of dedicated individuals working with care, energy, and professionalism. Our role is to understand both sides of that relationship: the commercial needs and culture of each employer, and the aspirations and potential of every candidate. This considered, personal approach enables us to create meaningful partnerships rather than simply fill vacancies. What sets Lusso Staff apart is our commitment to quality, integrity, and genuine service. We recognise that no two venues, roles or candidates are the same, so we tailor every search with close attention to detail. We aim to be a trusted extension of our clients’ teams while giving candidates the guidance and respect they deserve throughout their careers.

WHAT INSPIRED YOUR DECISION TO SPONSOR THE 2027 BAR MAGAZINE AWARDS, AND HOW DOES THIS ALIGN WITH YOUR BRAND’S VALUES AND VISION?

Our decision to sponsor the 2027 Bar Magazine Awards reflects our admiration for the creativity, resilience and talent that make the bar and hospitality sector so inspiring. These awards celebrate the people and businesses setting new standards, from outstanding venues and visionary operators to the individuals delivering remarkable experiences every day. Supporting this occasion feels like a natural expression of our values: recognising excellence, championing talent and investing in the future of hospitality.

HOW IMPORTANT ARE EVENTS LIKE THE BAR MAGAZINE AWARDS TO THE INDUSTRY? Events such as the Bar Magazine Awards are enormously important to the industry. They provide a platform for achievement, encourage innovation, and give hardworking teams the recognition they deserve. They also bring the hospitality community together, creating valuable opportunities to exchange ideas, build relationships and celebrate shared success. For Lusso Staff, sponsorship is about more than visibility. It is an opportunity to stand alongside the people who shape this dynamic industry and to reaffirm our commitment to helping hospitality businesses and professionals succeed. We are proud to support the 2027 Bar Magazine Awards and look forward to celebrating the passion, dedication and brilliance that continue to move the sector forward. lussostaff.com www.barmagazine.co.uk

MORE THAN JUST PIZZA.

Premiumise your menu. Quality Italian-style pizza, made simple. Easy to serve. Easy to sell. Built for busy hospitality.

Let’s talk pizza pizzasigroup.com

FOODSERVICE AS THE FESTIVE SEASON APPROACHES, WE SHARE HOW PUBS AND BARS CAN MAKE THE MOST OF THE CHRISTMAS TRADING PERIOD WITH A STANDOUT FOOD OFFERING.

www.barmagazine.co.uk

FOODSERVICE – ESSENTIAL 5

FEAST ON FOOTFALL WE SHARE FIVE WAYS BARS AND PUBS CAN DRIVE FESTIVE FOOD SALES THIS CHRISTMAS.

CREATE A FESTIVE MENU THAT FEELS SPECIAL

Christmas is the ideal opportunity to give customers something they cannot enjoy at other times of the year. Alongside traditional turkey dinners, pubs and bars can introduce festive burgers, sharing platters, loaded fries, seasonal small plates and Christmas-inspired desserts. Limited-edition dishes create urgency and give regular customers a reason to return. Operators should also consider vegetarian, vegan and gluten-free options so groups can dine together easily. Keeping menus focused will help kitchens maintain speed and consistency during the busiest trading periods.

TURN DRINKS-LED VISITS INTO FOOD OCCASIONS

With Christmas parties, after-work drinks and family gatherings increasing footfall, operators have a ready-made audience for additional food sales. Simple prompts can make a significant difference. Bar staff can recommend snacks and sharing dishes when taking drinks orders, while menus placed prominently on tables can encourage spontaneous purchases. Festive bar snacks, premium crisps, pigs in blankets, sliders and sharing boards can work particularly well because they require little commitment from customers. Offering food throughout the evening can also extend dwell time and increase overall spend per head.

BUILD ATTRACTIVE FESTIVE PACKAGES

Packages can make Christmas planning easier for customers while giving operators greater visibility over spend. Set menus combining two or three courses with drinks, sharing packages for larger groups or pre-booked party bundles can all encourage customers to commit to food in advance. Providing options at several price points will help venues appeal to everything from informal gatherings to company celebrations. Clearly communicating what is included is essential. Operators can also encourage upgrades, such as premium drinks, additional courses or cheese boards, to increase the value of each booking.

MAKE SHARING CENTRAL TO GROUP OCCASIONS

Christmas is a social season, so menus should reflect the way customers are likely to visit. Sharing dishes can be particularly effective for groups meeting for drinks who may not initially intend to order a full meal. Grazing boards, festive nachos, mini pies, wings and dessert platters allow customers to order collectively and can encourage repeat orders as evenings progress. They can also help pubs and bars serve larger numbers efficiently. Creating visually appealing dishes offers another benefit, with customers more likely to photograph and share them on social media.

PROMOTE FOOD BEFORE CUSTOMERS ARRIVE

Venues should not rely solely on passing trade to generate festive food sales. Christmas menus, seasonal specials and booking packages should be promoted consistently across social media, websites, email databases and in-venue signage in the weeks leading up to December. High-quality photography can help food stand out and give customers a reason to book. Operators should also highlight availability for Christmas parties, lunches and informal gatherings. Once customers are in the venue, table talkers and staff recommendations can reinforce the message and convert festive footfall into additional food spend.

www.barmagazine.co.uk

FOODSERVICE – ESSENTIAL 5

www.barmagazine.co.uk

FOODSERVICE

SERVING SUCCESS

FROM SHARING PLATES AND PREMIUM SNACKS TO CLEVER MENU ENGINEERING, WE EXPLORE HOW OPERATORS CAN MAKE THEIR FOOD WORK HARDER DURING THE FESTIVE RUSH. 24

www.barmagazine.co.uk

FOODSERVICE

hristmas is one of the biggest opportunities in the pub and bar calendar, but it is also one of the easiest times for food operations to become overcomplicated. Bigger groups, higher guest expectations, tighter labour, pressure on prep space and the need to keep drinks moving can all put kitchens under strain. The answer is not necessarily to build the biggest festive menu possible. This year, the strongest food offers are likely to be the ones that combine occasion with ease: familiar flavours given a fresh twist, flexible dishes that work across several menu occasions, and snackable, shareable formats that encourage guests to order another round — and another plate. For operators planning ahead, that means treating Christmas less as one set-piece meal and more as a series of trading occasions, from office parties and shopping breaks to late-night drinks, sports-led gatherings and informal catch-ups. The traditional turkey dinner still has a place, but festive eating is increasingly flexible. Craig Miles, Development Chef for Pubs at Bidfood, says, “Christmas dinner this year will be small but will still be mighty, thanks to the advent of small plates and sharing dishes. Christmas is a social time, and not everyone heading to the pub will be looking for Christmas lunch with all the works.” That shift gives bars and pubs room to build food around how people actually socialise in December. Guests may arrive after work, meet friends between other commitments or want something substantial enough to accompany drinks without committing to a full meal.

As Craig explains, “Offering small plates and sharing options will give consumers the flexibility to eat informally while enjoying drinks and catching up with friends and family on what they’ve been up to during the year.” There is a clear commercial upside, too. “It also allows you to increase spend per table because you’ll be offering a selection of dishes, not just one per person,” he adds. That thinking is echoed by Leigh Baker, Customer Proposition Director - Foodservice at Booker, who sees informal grazing as a particularly strong festive format. “Sharing boards deliver a sense of indulgence and create a real table showpiece while remaining simple to assemble and cost effective,” she says. “They are versatile and scalable depending on the group number, from mate dates and couples, to group gatherings and family dinners.” For bars, that versatility is valuable. One core range of finger foods, dips, premium sides and garnishes can be portioned differently for two people at the bar, a table of six or a larger prebooked party. Leigh adds, “Driven by the consumer appetite for ‘picky bits’, customers are actively looking for informal, grazingstyle dining experiences that feel casual, but for operators it represents an opportunity to premiumise the menu and increase average spend per head.” Festive menus still need to feel recognisably Christmassy, but that does not mean every dish has to be traditional. Leigh describes “newstalgia” as a key watchword for the season: “Newstalgia is the buzzword for this festive season – blending familiar favourites with contemporary updates can make menus www.barmagazine.co.uk

FOODSERVICE

feel on-trend and creative without losing their core seasonal appeal.” The principle is useful for operators that want impact without rebuilding the kitchen around a short trading window. “It’s about creating comfort-led dishes that feel elevated and have a stylish visual appeal and premium finish,” Leigh says. “It doesn’t require a full menu overhaul, just a bit of re-imagining and re-styling – presentation can do a lot of the work here, making familiar dishes feel brand new.” That could mean upgrading an existing mac and cheese, loaded fries or roast side with seasonal toppings and garnishes, rather than adding entirely new recipes and ingredients. Booker highlights combinations such as Brie, Pancetta and Cranberry Mac and Cheese, while flavours including truffle, wild mushrooms, citrus, botanicals, pickles and ‘frickles’ can add novelty and justify a more premium position. The same approach works particularly well with potato sides. Alecia Brown, Marketing Manager UK & Ireland at Lamb Weston, says, “The festive season is all about bringing people together, and sharing food plays a huge part in that experience. Operators don’t necessarily need to reinvent their menus to capitalise on the opportunity.” Instead, Alecia suggests taking something guests already understand and making it more occasion-led. “By elevating fries and potato sides into premium sharing dishes, they can create exciting festive offers that encourage guests to stay longer, order more and ultimately spend more.” That is especially relevant in wet-led venues where a full

www.barmagazine.co.uk

kitchen proposition may not be practical. Loaded fries, seasoned potato dishes and sharing platters can bridge the gap between bar snack and meal, while also giving operators a canvas for limited-time festive flavours. A Christmas menu only works commercially if the team can execute it consistently when the venue is full. The best festive dishes therefore need to earn their place not only through guest appeal, but through speed, cross-utilisation and ease of prep. Craig recommends starting with versatile products. “Choose versatile products that can be used many times across your menu. For example, mac and cheese can be served as the main event, a side dish, or even part of a sharing board.” The benefit is straightforward: “The great thing about this is that you get multiple uses from the same products, which makes things easier in the kitchen, while also giving consumers choice on how they’d like their dish.” He also advises tightening the offer during the busiest period. “Offer a set menu. Doing this helps you plan your stock, reduce waste and make service more efficient, especially as Christmas is one of the busiest times of the year.” Leigh makes a similar point about striking the balance between indulgence and consistency. “The holiday season is all about balancing festive indulgence with a quality, sustainable, consistent offering for guests,” she says. “To deliver a menu that feels special without adding pressure on the kitchen, operators should consider incorporating flavour trends that are already in play across the foodservice sector, bringing these to Christmas offerings in a creative and inspiring way to drive appeal and curiosity.”

FOODSERVICE

At the same time, she cautions against losing sight of the basics: “Traditional festive fayre remains important so invest in good quality, consistent, reliable roast dinner components, meats, rich sauces, quality sides and accompaniments.” For pubs and bars, this points to a simple menu-engineering rule: build the festive offer around ingredients that can work hard across multiple dishes, then use sauces, garnishes, premium toppings and presentation to create differentiation. One of the easiest ways to grow festive food sales is to think beyond the main dish. Add-ons, upgrades and impulse-friendly snacks can increase transaction values without forcing the kitchen to produce another complex plate. Craig says: “Finally, look for opportunities to add extras. Simple additions and sides can increase the value of each order without creating an extra workload in the kitchen.” Christmas is also a natural moment to encourage a small tradeup. “It’s also a perfect opportunity to offer some premium extras to bring in more margin,” he says. “Transform your simple roast potatoes into truffle and parmesan roasties for a touch of morish luxury.” According to the team at Lamb Weston, research says 80% of pub-goers buy snacks alongside drinks, particularly during evening visits, while more than half of consumers would like to see more interesting fry options, including loaded, seasoned and premium potato dishes. For operators, that suggests an opportunity to merchandise food much more actively around drinks. A festive loaded-fries special, a snack board for two, or a bundle combining sharers with a drinks offer can all give guests an easy reason to add food to the occasion. Presentation matters here. Alecia notes that eye-catching menu descriptions, tabletop promotions and drinks pairings can encourage guests to add to their order, while festive snack boards, loaded fry specials and seasonal sharing bundles can increase transaction values and make celebrations feel more memorable. The festive rush is not one occasion. It is a run of different occasions, each with its own food need — and some of the most profitable may happen outside traditional lunch and dinner. “There are plenty of opportunities before the big day itself,” Craig says. “For example, that special Friday when the offices close before Christmas. This is when you can target people looking to meet up with colleagues and friends. Sharing menus with drink offers works quite well here.” Operators can also look at daytime trade. “In the lead-up to Christmas, you’re going to have busy shoppers, who’ll need a break after going from shop to shop. Have you ever considered putting on a brunch offer for them?” And pubs do not have to concede hot-drink occasions to cafés. “And just because you’re a pub doesn’t mean you shouldn’t offer them a warm cuppa,” Craig says. “Compete with the coffee shops by offering good quality coffee alongside mince pies and seasonal cakes in a meal deal.” The opportunity extends beyond Christmas Day itself. “Boxing Day and New Year’s Day are two other great opportunities to bring out the sharing board, especially around any sporting events,” Craig says. “Think easy-to-eat dishes like wings, sliders and loaded fries for an end-of-year feast.” Late-night socialising is another natural fit for snack-led menus. Alecia notes that loaded fries, sharing platters and premium potato sides can work throughout the day, including after-work drinks, late-night visits and informal festive gatherings where

guests may not want a full meal. The strongest Christmas food offers will not necessarily be the longest or most elaborate. They will be the ones that give guests enough novelty to feel festive while keeping operations tight behind the scenes. That means planning now around a few clear principles: use products across multiple dishes, build in profitable extras, keep a reliable core of festive favourites, and create flexible snack and sharing formats that can move from lunch to drinks, from twoperson visits to group parties, and from the run-up to Christmas into Boxing Day and New Year. It also means recognising that the festive food occasion is changing. Guests still want indulgence, but they increasingly want it on their terms — in smaller plates, shareable formats, familiar dishes with a twist and food that fits around socialising rather than dictating it. For pubs and bars, that is good news. A festive menu does not have to add complexity to add value. Done well, it can simplify service, widen the number of food occasions a venue can capture and give customers more reasons to stay, snack, share and spend. www.barmagazine.co.uk

SPONSORED

SERVING UP CHRISTMAS WITH FESTIVE BOOKINGS ON THE HORIZON, GETTING THE CHRISTMAS FOOD OFFER RIGHT HAS RARELY MATTERED MORE. PAUL JENNINGS, HEAD OF FOOD UK & INTERNATIONAL AT LAKELAND DAIRIES, SHARES HOW OPERATORS CAN DELIVER A MEMORABLE FESTIVE SEASON. WHAT ARE GUESTS LOOKING FOR FROM A FESTIVE FOOD OFFERING THIS YEAR? When budgets are tighter, nights out become more considered, so it is even more important to make every occasion feel that little bit more special, particularly at Christmas, when expectations are higher. Christmas is ultimately about coming together, which makes sharing formats well suited to the occasion: sharing feasts, bowl food, or traditional festive ingredients used across formats such as sliders, loaded fries and seasonal dessert bites. It is about retaining the familiar flavours people know and love while offering the indulgence they expect.

HOW CAN PUBS AND BARS CREATE A SPECIAL MENU WITHOUT ADDING KITCHEN PRESSURE? The key is smart menu engineering. Rather than introducing lots of separate dishes, start with a strong core menu and look at how those ingredients can work harder across several applications. Turkey, for example, could feature in a traditional roast, a croquette or a slider without increasing back-of-house complexity. Reliable, versatile ingredients also have a role to play. Millac Gold Double works across pastry and the hot kitchen, creating anything from mousses and whipped desserts to creamy sauces where its stability helps reduce the risk of splitting. One dependable ingredient like that can simplify prep while giving chefs creative flexibility.

WHAT DOES IT TAKE TO DELIVER A STANDOUT FESTIVE EXPERIENCE? Operators should think about the entire customer journey, not simply what lands on the plate. The experience begins with how easy it is to book and continues through the atmosphere, presentation, service, drinks and food. Once guests arrive, it should feel effortless. Small touches make a big difference, whether that is a unique welcome drink, an interactive dessert element or one standout dish guests are still talking about afterwards. Put yourself in the guest’s shoes and work backwards: what would make a memorable Christmas night out, and how can you deliver it seamlessly?

HOW CAN OPERATORS MAXIMISE THEIR FOOD OFFERING THIS CHRISTMAS? Making the decision easy for the person booking is a major

www.barmagazine.co.uk

opportunity. Clearly priced packages combining food, drinks and optional extras give customers certainty around spend per head, while creating natural opportunities to upsell. It is also worth thinking beyond the traditional three-course meal. Late-night bites, drinks pairings or indulgent offerings like drinkable desserts can appeal to different budgets and occasions. Late-night food in particular is easily overlooked, but something as simple as sliders or seasonal bites can add another eating occasion and increase spend per head. For more information, visit lakelanddairies.com/foodservice

Reliable dishwashing performance for every challenge.

Maximum flexibility for mixed loads with our MasterLine fresh water dishwashers. Short cycles and top-class cleaning results ensure that crockery is ready for use again in no time. Simplicity of operation and a broad range of programmes make MasterLine a most efficient member of the team.

Find out more about our commercial dishwashers

Bar Magazine_March 25_full page_A4.indd 1

MasterLine PFD 402 dishwasher with special-purpose baskets

17/02/2025 11:47

SPONSORED

GREAT TASTE, NATURALLY LOOKING TO ELEVATE YOUR BAR SNACKS? CAMBROOK’S LATEST GREAT TASTE AWARDS SUCCESS PUTS ITS PREMIUM, FLAVOUR-PACKED NUTS FIRMLY IN THE SPOTLIGHT – OFFERING OPERATORS AN EASY WAY TO ENHANCE THE GUEST EXPERIENCE AND UNLOCK MORE MARGIN.

he 2026 Great Taste Awards results are out and Cambrook have added some new winners to their long list of previous awards. The Great Taste Awards have long been regarded as the ultimate stamp of approval for speciality food producers and is well known and trusted by millions of consumers. It is judged by over 500 of the most demanding food critics, chefs, restauranteurs and food journalists giving their independent opinions and awards to the most deserving products during blind tastings (no brand names or manufacturer declared). Their comments on Cambrook include: ‘The crunch is superb and the individual character of the nuts shines through. Far fresher, crisper and more enjoyable than most packaged nuts’ (Mixed Nuts 45g), ‘The heat builds slowly and persuasively, building flavour in the mouth and making you want to eat more. We loved them’ (Sweet Chill Peanuts & Cashews 45g) and ‘These tasted really good. The nuts were deliciously crunchy. There was a warmth from the sriracha and a sweetness from the almonds’ (Sriracha Chilli Almonds 1kg). Serving premium Great Taste endorsed nuts and snacks gives pubs and bars more margin opportunity and stands out when compared to serving more run-of-the-mill snacks that appear on

www.barmagazine.co.uk

every supermarket shelf. Added to which this type of premium offering rubs off on the overall quality perception of a venue in the consumer’s eyes. Cambrook, being a small UK manufacturer can do things in a way that the bigger companies cannot. Their small batch production techniques go hand in hand with developing new flavours and products in a creative and quality led way. There is nothing Cambrook love more than trying out new natural seasonings for nuts and snacks which they can create in house such as truffle & pecorino nuts, sriracha chilli almonds, cocktail mixes with chilli and Anglesey sea salt, along with various combinations of salted, smoked, caramelised and spiced nuts. The two founders of the business have over 30 years’ experience each in the nut and snack industry so like to think they know what they doing when it comes to sourcing and manufacturing! What this does also mean is that the longestablished relationships with raw ingredient suppliers assures the quality of product but does not mean an overly expensive one. As one pub owner said ‘Fantastic award-winning nuts and snacks without the price tag’. cambrookfoods.co.uk

Extraordinary nuts & snacks Specialists at baking, seasoning and caramelising the best grades of nuts

info@cambrookfoods.co.uk +44 (0)1264 319980 www.cambrookfoods.co.uk

#122-BarMag-210x148mm-AW.indd 1

Winners of multiple Great Taste Awards

17/12/2025 16:25

SPONSORED

BIG ON FLAVOUR FROM NOTTINGHAM KITCHEN EXPERIMENT TO A STAPLE OF FRIDGE DOORS ACROSS THE UK, SAUCE SHOP IS NOW BRINGING ITS BIG FLAVOURS TO HOSPITALITY. THE TEAM EXPLAIN WHAT THAT MEANS FOR MENUS, SERVES AND FOOD SALES.

HOW DID SAUCE SHOP COME ABOUT, AND WHAT’S BEEN BEHIND ITS GROWTH? Sauce Shop came from us looking at the sauce aisle and thinking: surely this can be better? A lot of what was available felt like a compromise on flavour, ingredients or both, so we left corporate life and started making the sauces we wanted to eat ourselves. The business has grown enormously, but we still make everything ourselves in Nottingham, still tasting, tweaking and arguing over recipes. Flavour has always come first: good ingredients, simple recipes and combinations that feel a bit different.

HOW CAN OPERATORS TAP INTO THE RECOGNITION SAUCE SHOP ALREADY HAS AT HOME? A lot of people already know Sauce Shop and have a favourite in the range, so when that name turns up on a menu there’s an instant familiarity. People tend to be more adventurous when they’re eating out, and our sauces are already used at home as marinades, glazes and dressings, so there’s plenty for chefs to work with. A flavour someone knows at home can become part of a dish they’d never make themselves.

FOR AN OPERATOR WANTING TO BUILD FOOD REVENUE AROUND RECOGNISABLE PRODUCTS, WHERE SHOULD THEY START? We know a listing has to stack up in the real world: it needs to work in the kitchen, make sense commercially and give people a reason to order it again. We’d always start by understanding the venue, what sells and where there’s room to do something interesting. Then we can get hands-on, whether that’s putting a Sauce Shop spin on a dish that already does brilliantly, working up a serve together or thinking about how the brand shows up on the menu. We make sauce for a living, but operators know their customers.

WHAT DREW YOU TO HOSPITALITY, AND WHAT DOES IT MEAN TO BE PART OF NIGHTS OUT, NOT JUST NIGHTS IN? Hospitality has an energy you don’t get anywhere else. It’s where food becomes social and brands get to be part of an experience rather than a product someone has bought. It’s also where you see tastes changing in real time; ranch is a great example: chefs have been doing brilliant things with it for years and that appetite is now spilling into retail. What we bring is a deep understanding of sauce, and hospitality gives us a bigger canvas for it: the chance to see what happens when great sauce takes a more central role on the plate. For more information, visit sauceshop.co

www.barmagazine.co.uk

VENUE OF THE MONTH

ARCUS ROOFTOP BAR & RESTAURANT OUR OCTOBER VENUE OF THE MONTH IS ARCUS ROOFTOP BAR & RESTAURANT IN BLOOMSBURY, WHERE BAR MANAGER FLORIANO CUBEDDU EXPLAINS HOW LONDON’S SEASONS, SKIES AND STORIES SHAPE THE DRINKS PROGRAMME.

1. WHAT WAS YOUR VISION FOR THE DRINKS PROGRAMME AT ARCUS, AND WHAT DID YOU WANT THE BAR TO EXPRESS THROUGH ITS COCKTAILS FROM THE OUTSET? My vision was to connect the beverage programme to what surrounds us on the roof: the weather, the rhythm of the day, the clouds, the seasons and even the universe above us. We twist classics using British flavours, seasonal produce and ingredients connected to nature, creating drinks that feel familiar but also tell you something about Arcus. Ultimately, I wanted to create a feeling of “home away from home” – making Arcus something recognisable, but with a story.

www.barmagazine.co.uk

2. HOW WOULD YOU DESCRIBE THE COCKTAIL PHILOSOPHY AT ARCUS? WHAT DEFINES YOUR APPROACH TO CREATING DRINKS THAT FEEL DISTINCTIVE TO THE BAR WHILE STILL BEING APPROACHABLE FOR GUESTS? For me, it is about taking something people recognise and giving it a different perspective. Classics are our starting point for the cocktails we create. Our menu of bold, innovative drinks has been designed to delight guests while telling Arcus’ story and speaking to the cultural legacy of Bloomsbury. My philosophy is that our drinks need to be creative and distinctive, but above all, delicious and approachable. I don’t want technique to get in the way of hospitality – people need to enjoy the cocktails they are drinking!

VENUE OF THE MONTH

3. ARCUS TAKES INSPIRATION FROM LONDON’S CHANGING SEASONS AND UNPREDICTABLE WEATHER. HOW DOES THAT IDEA TRANSLATE INTO THE BEVERAGE PROGRAMME, FROM INGREDIENTS AND FLAVOURS TO THE WAY THE MENU EVOLVES THROUGHOUT THE YEAR? We lean into the fact that British weather is a little unpredictable across every touchpoint: not just in the design and look of the space, but in the story our cocktail menu tells. Much of our terrace is covered, which means we can offer guests the rooftop experience all year round, come rain or shine. We look at the seasons not only through drink ingredients, but through how they feel. The programme evolves with those changes, so the menu feels alive. Solstice, our signature cocktail, is inspired by first light and the golden stillness of the longest day of the year – a blend of Olmeca Altos, Aperol, chilli, tarragon, strawberry cordial and citrus that marks the beginning of that journey. We’ve also put real craft into our non-alcoholic offering: Thinkwise, made with Everleaf Marine, apple, agave and citrus, is designed to be one of the capital’s best examples of non-alcoholic drinking, refreshing guests from sunrise to sunset.

4. LONDON HAS NO SHORTAGE OF EXCEPTIONAL HOTEL AND ROOFTOP BARS. WHAT DO YOU THINK GIVES ARCUS ITS OWN IDENTITY FROM A DRINKS PERSPECTIVE, AND HOW HAVE YOU APPROACHED CREATING A BAR EXPERIENCE THAT FEELS RECOGNISABLY

DIFFERENT? For me, it is the connection between the venue and the drinks. My vision for Arcus was that it should feel authentic to its own environment, rather than simply trying to imitate anyone else. The view, the weather, the seasons, British flavours and the people behind the bar all come together to create a unique space. Above all, we want our guests to feel welcome and at home, not intimidated by the cocktail experience.

5. WHAT DO YOU PERSONALLY BRING TO ARCUS AND ITS BAR PROGRAMME? HOW HAVE YOUR OWN EXPERIENCES, TASTES AND APPROACH TO HOSPITALITY INFLUENCED THE DRINKS, THE STYLE OF SERVICE AND THE OVERALL CHARACTER OF THE BAR? I bring experience, but most importantly, I bring passion. I’ve been lucky throughout my career to work with incredible chefs who taught me a huge amount about taste and flavour. I love food, and I strongly believe that drinks and food should go together. I’m fortunate to work with Head Chef Abismael Urena Castillo and Samuele Mercadanti here at The Imperial, who are incredibly supportive and deeply connected to the beverage programme. What’s really important is that Arcus isn’t something I’ve built alone. I’ve had the opportunity to work with an amazing group of people who helped create the bar and its ethos. I bring my experience and ideas, but the programme is a reflection of that collective passion! www.arcusrooftop.com www.barmagazine.co.uk

SPONSORED

MORE THAN A SUPPLIER IN TODAY’S HOSPITALITY LANDSCAPE, BARS AND OPERATORS ARE NAVIGATING A MIX OF RISING COSTS, CHANGING CONSUMER BEHAVIOURS, AND GROWING EXPECTATIONS AROUND QUALITY AND SUSTAINABILITY.

gainst that backdrop, choosing a drinks partner is no longer simply about sourcing products at the right price. The most successful hospitality businesses are working with drinks partners who can help them make smarter commercial decisions, enhance the guest experience and simplify operations.

PARTNERSHIP BEYOND PRODUCTS Whether it’s a cocktail bar seeking opportunities to premiumise this peak season, a gastropub looking to refresh its wine list for Christmas, or a large-scale caterer developing a more compelling drinks offer, success relies on making informed choices. That’s where a consultative and bespoke approach becomes invaluable. Through market insight, tailored range development, pricing strategies and staff training, a drinks partner should help bars and operators unlock growth opportunities and improve margins, while ensuring guests receive exceptional drinks experiences. The strongest partnerships are built on more than products

www.barmagazine.co.uk

and transactions — on trust, shared ambition and a genuine commitment to helping each other succeed.

UNDERSTANDING TODAY’S CONSUMER Hospitality has always been at the heart of Matthew Clark Bibendum (MCB). Working with an unrivalled range of spirits and more than 280 wine producers across every major wine region, we help our partners create great drinks lists that delight guests and improve commercial performance. Behind every recommendation lies deep category knowledge, rigorous quality standards and trusted relationships with leading global suppliers and innovative craft producers — giving front-of-house teams confidence in every pour. One of the most significant trends we’re seeing is growing consumer interest in premium spirits and increasing demand for premium wines by the glass, creating a valuable opportunity to increase guest spend. This aligns with the continued rise of the “drink less, but better” mindset, as consumers place greater value

SPONSORED

on quality over quantity, seeking higher-quality wines and spirits and more memorable experiences. At the same time, economic pressures mean some guests are balancing premium choices with familiar favourites, often turning to trusted spirits brands and wine regions — such as France and Italy — rather than experimenting with lesser-known styles. Consumers are also placing greater value on a product’s origin and the story it has to tell, from brands championing local community initiatives to distilleries with distinctive geographies. Products with a strong sense of place and purpose are increasingly capturing consumer interest. Sustainability is playing a bigger role in guest purchasing decisions too, with growing demand for organic, biodynamic, sustainable and B-Corp-certified wines and spirits. For bars and operators, these factors offer a way to stand out while meeting guests’ evolving expectations and reducing environmental impact. The low and no-alcohol category continues to gain momentum as consumers look for greater flexibility in how they socialise. While cocktails remain central to most drinks lists, there is growing demand for elevated alternatives, with almost one in three regular hospitality visitors actively moderating and “zebra striping” (alternating alcoholic and non-alcoholic drinks) now commonplace. For bars and operators, offering a thoughtful range of lowerABV and alcohol-free options is an increasingly important part of a venue’s drinks offer — and can help increase guest spend.

EXPERTISE, INSIGHTS AND SERVICE Having a great cocktail list is only part of the equation. Bars also need drinks partners that work with them as an extension of their business and can be relied upon day in and night out. At MCB, our role is to make life easier for our partners across the country, with dedicated category specialists, account managers, customer service and delivery teams united in helping them serve more and better drinks. One of MCB’s greatest strengths is the unique perspective we gain from working across the entire hospitality sector. Working with thousands of venues gives us a level of visibility and market intelligence that few others can match, helping us spot emerging trends, understand what’s driving success and identify opportunities for operators as they arise. A good example is the growing popularity of early evening socialising (between 5pm and 7pm), now an increasingly important drinks opportunity for operators. Insight only matters if it leads to action. From developing drinks lists that delight, refining pricing strategies, staff training, marketing support and nationwide delivery, our specialists help partners turn ideas into practical changes that elevate their drinks offer, grow revenue and keep guests coming back. It’s this combination of deep sector insight, category expertise and reliable execution that sets Matthew Clark Bibendum apart. One partner for every pour. Head to mcbdrinks.co.uk to find out more. www.barmagazine.co.uk

SPONSORED

THE NEW FINE DINING STANDARD LAVAZZA IS CHAMPIONING COFFEE AS A CURATED COURSE, BRINGING PROVENANCE, PRECISION AND DISCOVERY TO THE FINAL STAGE OF THE FINE DINING JOURNEY AND GIVING GUESTS A NEW WAY TO EXPERIENCE COFFEE.

GREAT HOSPITALITY HINGES ON EVERY DETAIL, YET COFFEE HAS LONG BEEN LEFT TO ROUTINE. BY INTRODUCING CURATED FLIGHTS AND TABLESIDE TASTINGS, FORWARDTHINKING RESTAURANTS ARE ESTABLISHING COFFEE AS A STANDALONE COURSE. In top gastronomy, a multi-course tasting menu is meticulously choreographed—yet for decades, the final act has remained an afterthought. Dessert plates are cleared, the routine coffee order is taken, and an espresso arrives as a functional full stop. In today’s experience-led hospitality sector, every detail faces intense scrutiny. Guests readily celebrate single-origin chocolate, line-caught seafood, and low-intervention wine pairings. Treating coffee as a commodity undermines the culinary narrative that precedes it; treating it as a dedicated, interactive course transforms the finale into a memorable, high-margin showcase.

THE EXPERIENTIAL PARADIGM: SHIFTING THE DINING NARRATIVE The modern restaurant guest approaches dining through the lens of provenance, nuance, and discovery. Elevating the category begins by replacing the standard “Would you like coffee?” with a

www.barmagazine.co.uk

question of preference: “How would you like to experience your coffee?” According to findings from the Allegra Project Café UK 2026 report, 82% of UK consumers visit coffee venues at least weekly, establishing a sophisticated national baseline for quality and flavour expectations. Furthermore, Allegra’s industry insight reveals that as baseline beverage quality has risen across outof-home hospitality, true competitive differentiation now relies on the holistic consumer experience and communicating value beyond the core product. When diners are introduced to terroir, roast profiles, and bespoke extraction methods, coffee transcends its status as a routine drink to mirror the artistry of the kitchen.

CASE STUDY: GRANTLEY HALL — THE CURATED TASTING FLIGHT A benchmark execution of this approach is seen at Grantley Hall’s Michelin-starred restaurant by Shaun Rankin, where coffee is woven directly into the culinary narrative as a dedicated final course. Featuring 1895 Coffee Designers by Lavazza, Shaun Rankin at Grantley Hall curates dedicated tasting flights and tiered menus

SPONSORED

drawn from Cup of Excellence winning micro-lots and singleorigin coffees. By presenting contrasting selections side-by-side, guests explore subtle differences in roast profiles, processing methods, and distinct regional origins designed to mirror a sommelier’s wine flight. This tableside theatre is brought to life by the Coffeelier, who shares tasting notes and regional provenance, turning the final order into an engaging culinary dialogue. As Shaun Rankin notes, the intention was always about elevating that final impression: “I wanted to give a little extra service to our customers at the end of the meal. If you can sit down in beautiful surroundings and get served coffee this way—it brings it to the next level.”

CRAFTING THE TIERED RESTAURANT COFFEE EXPERIENCE To implement an experiential coffee programme seamlessly, restaurants can structure their menu across three distinct tiers (featuring selections from the 1895 Coffee Designers by Lavazza collection): • The Speciality Blend: A well-rounded espresso that satisfies classic preferences—such as Noble Volcano, which showcases rich nutty and dark chocolate notes. This directly aligns with Allegra research showing that UK diners strongly associate “smooth”, “aromatic”, and “full-bodied” profiles with a premium coffee experience. • The Single-Origin: Pure varietal coffees that reflect distinct regional terroir—exemplified by Nayuma, offering vibrant, sweet

nuances of peach, nectarine, apricot, and rich caramel that pair effortlessly with fruit-led desserts and delicate pastries. • The Coffee Flight: An interactive tasting format spotlighting rare micro-lots with inventive processing methods—such as Avanguardia X, an experimental anaerobic coffee featuring vibrant, complex fruit and floral notes. By intentionally pairing a delicate floral single-origin with citrus patisserie, or an indulgent blend with rich dark chocolate, frontof-house staff can guide guests through a curated tasting that feels intuitive yet truly memorable.

MAXIMISING THE FINAL COURSE Shifting coffee from a routine hot drink to a curated course carries substantial commercial advantages. While a standard espresso faces strict price ceilings, an interactive flight, singleorigin pour-over, or coffee pairing commands a premium price point. This elevated ritual also prolongs guest dwell time during the critical end-of-meal window, encouraging additional digestif orders. By treating coffee with the culinary curiosity and storytelling applied to wine and artisan produce, forward-thinking restaurants can ensure that the final memory of a meal is among the most extraordinary. For more information on how Lavazza can elevate your restaurant’s coffee offer, contact uk.salesorders@lavazza.com or visit www.lavazza.co.uk/en/contact-us. www.barmagazine.co.uk

Margot Pendant

Porter Armchair

Wilbur Bar Stool

Exclusive 20% OFF IN STOCK ITEMS Email us quoting code BAR20

Soho Pouffe

TECHNOLOGY WE LOOK AT HOW THE LATEST TECH INNOVATIONS ARE HELPING PUBS AND BARS WORK SMARTER, OPERATE MORE EFFICIENTLY AND UNLOCK NEW OPPORTUNITIES FOR GROWTH. www.barmagazine.co.uk

TECHNOLOGY – ESSENTIAL 5

BOOST FESTIVE FOOTFALL HERE ARE FIVE WAYS DIGITAL MARKETING CAN DRIVE CHRISTMAS FOOTFALL.

MAKE LOCAL SEARCH WORK HARDER

Christmas customers are often searching for somewhere to meet, eat or drink at short notice, so make sure your pub or bar is easy to discover locally. Keep Google Business Profile details, festive opening hours, menus, booking links and photography up to date. Use seasonal keywords across your website and listings, including terms such as “Christmas drinks”, “festive parties” and “Christmas lunch”. Encouraging recent customer reviews can also strengthen visibility and reassure new visitors. The easier it is to find accurate information quickly, the more likely searches are to become visits.

TURN SOCIAL MEDIA INTO A SHOP WINDOW

Social media should give customers a reason to leave the sofa. Short-form video works particularly well for showcasing festive cocktails, Christmas menus, live entertainment, decorations and the atmosphere inside the venue. Build content around occasions rather than simply products: after-work drinks, Christmas parties, festive catch-ups or New Year celebrations. Add clear calls to action directing customers to book, check availability or find the venue. Location tags and locally targeted paid campaigns can extend reach beyond existing followers and put your Christmas offer in front of people nearby who are ready to go out.

USE CUSTOMER DATA TO PERSONALISE PROMOTIONS

Existing customer data can be one of a venue’s most valuable festive marketing tools. Use your booking system, Wi-Fi sign-ups, loyalty programme or email database to segment audiences and send more relevant communications. Previous Christmas party organisers could receive an early booking reminder, while regular customers might respond to a festive event or drinks offer. Automated email and SMS technology can help venues communicate at useful moments without creating extra work for staff. Keep messages timely, targeted and valuable rather than overwhelming customers with generic promotions throughout December.

REMOVE FRICTION FROM BOOKING

When customers decide to organise a Christmas night out, convenience matters. Mobile-friendly booking technology should allow guests to see availability, reserve tables and receive confirmation within minutes. Make booking links prominent across your website, Google profile, social channels and email campaigns rather than expecting customers to hunt for them. Consider enabling deposits, pre-orders and party package selections digitally too. Every unnecessary step creates another opportunity for a potential guest to abandon the booking. A smooth digital journey helps turn festive interest into confirmed covers while reducing administration for busy venue teams.

CREATE REASONS TO VISIT AGAIN

Digital marketing should not stop once a customer walks through the door. Use QR codes, digital loyalty programmes and automated follow-up messages to turn festive visitors into repeat customers. A Christmas booking could trigger an invitation to a January event, a return-visit reward or advance information about New Year offers. Venues can also encourage guests to follow social channels or join mailing lists while they are on site. Capturing that relationship now gives operators an audience they can communicate with long after Christmas, helping seasonal footfall contribute to stronger trading in quieter months.

www.barmagazine.co.uk

TECHNOLOGY – ESSENTIAL 5

www.barmagazine.co.uk

TECHNOLOGY

LEVEL-UP YOUR BAR WE SHARE HOW TECHNOLOGY IS HELPING PUBS AND BARS BOOST EFFICIENCY, IMPROVE SERVICE AND ENHANCE THE GUEST EXPERIENCE WITHOUT LOSING THE HUMAN TOUCH.

rom mobile ordering and integrated guest data to automated beer dispensing and AI-powered reservations, technology is becoming increasingly embedded in pub and bar operations. But as venues look for greater efficiency, the challenge is not simply to digitise more of the customer journey. The real opportunity is to remove friction, support staff and make service feel more personal. Jonathan Grant, Sales Director at Zonal, says customer expectations are becoming more complex, rather than moving wholesale towards one way of ordering. “Customer expectations around ordering and payment are evolving with speed, convenience and flexibility now becoming

www.barmagazine.co.uk

key drivers of guest satisfaction. However, this isn’t a simple shift away from traditional pub and bar service. “Zonal’s The New Age of the Pub Service research found that 66% of pub-goers still prefer to order at the bar, while 34% favour ordering and paying from the table through an app or website. Age also plays a role in shaping these preferences, with 50% of 18 to 24-year-olds preferring tech-enabled ordering compared with 17% of over-65s,” he explains. For operators, that points towards giving guests greater choice while using technology to support, rather than displace, traditional hospitality. Jonathan adds, “To meet these expectations, many operators

TECHNOLOGY

are investing in technology that enhances rather than replaces hospitality. Handheld ordering and payment devices have transformed service flow by keeping staff on the floor and closer to guests, while front-of-house display systems are helping venues manage busy wet-led service periods with greater speed and accuracy. “Even complex information such as allergens and menu composition, once buried in lengthy data tables, can now be presented in ways that are clear, visual and genuinely useful for guests. This reflects a broader shift in guest expectations, with 52% of consumers believing technology has a part to play in delivering the best hospitality experiences.” That balance between convenience and experience is also shaping drinks service itself. Roz Scourfield, National Sales Manager at Hoshizaki UK, says: “While speedy service remains essential in bars, there is a growing demand for greater choice, personalisation, and interaction. This means looking beyond simply increasing pace of service, and considering how the customer journey can facilitate an experiential element to it. “Self-service solutions are ideal to meet this shifting demand, and has the added benefit of streamlining workflows for bars impacted by staff shortages. For example, Hoshizaki’s BeerMatic Single Tap can be placed behind the bar, or front-of-house for customers to serve themselves. Using preset quantities to guarantee the perfect pint-to-head ratio, the BeerMatic works

by first dispensing liquid before topping up with foam from a separate spout at the touch of a button.” The efficiency gains can extend beyond the customer-facing moment. Patrick Clover, Founder and CEO of Stampede, argues that the most useful technology can be the technology that removes unnecessary stages from the service journey. “Where technology can make a difference in a pub or bar is not by adding anything flashy, but by taking the friction out of the moments that slow service down. Taking orders and payment at the table is a clear example. When a guest scans a QR code, orders and pays from their phone, staff stop shuttling between the table and the till, and can now serve the guest instead of the card machine,” Patrick shares. “Bookings work the same way. A pre-order taken at the point of booking can land in the kitchen before the guest arrives. AI can also organise reservations and pull data from across the business (including multi-site brands) to optimise table allocations based on seating patterns and preferences, leading to improvements in efficiency and capacity maximisation. Technology should take the admin off the team’s plate, so they can focus on what they’re good at, which is providing human centric hospitality,” he adds. The same principle applies behind the scenes, where connected systems and automation can tackle some of the repetitive work that consumes managers’ time. www.barmagazine.co.uk

TECHNOLOGY

Jonathan says, “The biggest opportunity for pubs and bars lies in getting the foundations right. A strong technology infrastructure is the natural starting point, providing a central backbone that eliminates isolated systems, reduces duplicate admin, improves data visibility and supports a more consistent guest experience. When that infrastructure is in place, every other innovation becomes easier and more effective.” He continues, “From there, technology can have a direct impact on service speed and guest convenience. Ordering and payment apps, alongside web-based ordering solutions, provide guests with additional ways to place and pay for orders, helping reduce pressure on teams during peak trading periods while improving convenience and flexibility for customers. “Beyond the guest-facing side of the business, some of the biggest efficiencies come from automating traditionally timeconsuming back-office processes. Financial reconciliation is a clear example, with end-to-end automation removing the need for teams to spend hours investigating discrepancies or pulling information from multiple platforms.” Automation can also have a direct impact on product consistency and waste. Roz says, “Beyond streamlining workflows, Hoshizaki’s BeerMatic units can also help significantly reduce wastage. Traditional pouring relies on staff adjusting the glass angle manually to get the perfect pint head, which often

www.barmagazine.co.uk

results in drippage when correcting lively foam-heavy pours. The BeerMatic automates this. Taking the concept a step further than the single tap, Hoshizaki’s Dual Tap model can pour two beers at once, freeing up staff time to measure wines and spirits, mix cocktails, or process payments for a streamlined service. Working slightly differently to the Single Tap model, the Dual Tap gently tilts the glass as chilled beer is dispensed, then gradually returns it to an upright position for the perfect amount of foam. “With up to 15% of beer typically wasted during the manual pouring process, the BeerMatic is also sure to appeal to costand environmentally-savvy operators.” But efficiency alone is not the end goal. Technology has to protect the human interaction that gives hospitality its value. Patrick puts it simply, “The impact of technology is not about replacing the human side of hospitality, but strengthening it, allowing teams to be present on the ground, equipped with the insight they need to perform at their best. “Let technology handle transactions, not relationships. Guests want convenience at the boring moments of a night out: booking, ordering and paying. They come to a pub or bar for people and service. When a venue gets this right, technology actually increases human contact, because your team isn’t left staring at a till or card machine. Operators can also use their guest data to make service more personal. For example, knowing

TECHNOLOGY

a regular is booked in and having their usual ready. Or, spotting the birthday booking and following up a visit with an offer that fits, not a blanket discount. “Ultimately, if technology puts distance between staff and guests, it’s the wrong technology. The best technology in the hands of the right operators can strike that balance.” Zonal’s research reinforces the importance of people in that equation. Jonathan says, “It is clear personal service remains at the heart of guest experience with nearly half (48%) of consumers now saying human interaction is the single most important factor in a great hospitality experience, an increase of 19% since 2023. Supporting this, when asked what would most improve their visit, guests are far more likely to prioritise better-trained staff (26%) and more staff (24%) than additional technology such as ordering and payment apps (15%).” The next phase is likely to be less about adding standalone tools and more about making different parts of the operation work together, particularly as AI becomes more widely used. Patrick explains, “Another major shift will be consolidation. Venues will run on one connected system instead of a stack of tools that don’t speak the same language, and that’s what unlocks everything else. When bookings, orders, WiFi sign-ins and loyalty sit in one place, the data is finally actionable. That’s what makes AI genuinely useful in hospitality: not chatbots and

gimmicks, but analysis across a complete picture. “Spotting which bookings turn into regulars. Predicting a slow Tuesday before it happens. Catching the phone ringing out midservice when no human can get to it. AI is only as good as the data underneath it, and venues with fragmented tools simply don’t have any they can act on with real certainty. The operators who consolidate early will be the ones AI works hardest for, and they’ll keep the experience feeling local and human while they do it.” Jonathan reaches a similar conclusion: “The most impactful technology in pubs and bars will be the kind that guests barely notice. Technology should enhance the guest experience by simplifying operations, not adding complexities. When it blends into the background, staff can serve with greater confidence and consistency, and guests benefit from a smoother, more enjoyable experience.” For pubs and bars weighing up their next investment, the common thread is clear: technology earns its place when it gives people more time, better information and fewer obstacles. The smartest systems will not necessarily make hospitality feel more technological. Instead, they can create the conditions for staff to deliver the speed, consistency and personal service that remain at the heart of a successful night out.

www.barmagazine.co.uk

SPONSORED

POWERFUL PAYMENTS FROM TAKING PAYMENTS AND INTEGRATING EPOS SYSTEMS TO PROVIDING INSIGHT THAT CAN SUPPORT SMARTER BUSINESS DECISIONS, TYL BY NATWEST IS HELPING HOSPITALITY OPERATORS WORK MORE EFFICIENTLY. WE SPEAK TO THE PARTNERSHIPS TEAM ABOUT HOW ITS PAYMENT SOLUTIONS CAN EMPOWER PUBS AND BARS, GIVE TIME BACK TO TEAMS AND ENABLE BUSINESSES TO FOCUS ON GROWTH.

www.barmagazine.co.uk

SPONSORED

FOR THOSE WHO MAY NOT BE FAMILIAR WITH TYL BY NATWEST, TELL US A LITTLE ABOUT THE BUSINESS AND WHAT YOU OFFER TO HOSPITALITY OPERATORS. Tyl by NatWest is a payment provider for UK businesses, providing the technology and support they need to take payments and run their businesses more efficiently. As part of NatWest, we combine payment technology with the experience of a trusted bank helping businesses access solutions that are designed to optimise the way they run and operate their business. For hospitality businesses, that can include card machines, pay-at-table solutions, securing deposits, online and telephone payments, as well as integrations with EPOS and booking platforms. We also have access to a wider ecosystem within NatWest, including accountancy solutions such as FreeAgent, which can work alongside card payment and EPOS technology. Ultimately, Tyl is about providing operators with the tools they need to help run and grow their businesses. We want to enable hospitality operators to spend less time worrying about the mechanics of payments and more time doing what they do best – delivering great experiences for their customers and growing their businesses.

HOSPITALITY BUSINESSES ARE UNDER CONSTANT PRESSURE TO DO MORE WITH FEWER RESOURCES. HOW CAN TYL HELP PUBS AND BARS IMPROVE EFFICIENCY WITHOUT

COMPROMISING THE GUEST EXPERIENCE? Technology should take work away from the team, not get in front of them. That’s where Tyl can play an important role – enabling hospitality teams to work more efficiently while keeping the focus firmly on the customer. When payment technology and EPOS solutions are properly integrated, staff don’t need to key information into separate systems or keep running back to the till. With mobile terminals, they can take orders and payments at the table, in a beer garden or wherever the customer is – improving customer experience. Those small efficiencies can make a significant difference. Faster payments can reduce friction for customers, while giving staff more time to focus on service. When those efficiencies are repeated throughout a busy trading period, they can have a real impact on how a venue operates. For Tyl, it’s about providing technology that sits in the background and gives operators and their teams more time to focus on hospitality. The technology is there to enable the experience, rather than become the experience.

CONSUMER EXPECTATIONS AROUND SPEED AND CONVENIENCE CONTINUE TO EVOLVE. WHAT PAYMENT TRENDS ARE YOU SEEING ACROSS HOSPITALITY, AND HOW CAN TYL HELP OPERATORS RESPOND? Consumers increasingly expect payments to be quick, simple and convenient. We’re seeing continued interest in pay-at-table, kiosk and QR-code payments, with customers wanting the flexibility to www.barmagazine.co.uk

SPONSORED

order and pay in the way that suits them. But hospitality isn’t one-size-fits-all, and neither are customers. Some people are happy to scan a QR code and complete a transaction themselves, while others want to speak to a member of staff and have a more traditional experience. That’s why choice and flexibility are so important. Tyl helps operators access different payment solutions so they can create an experience that works for their individual venue and customers. The role of Tyl is to enable operators to respond to changing customer expectations without losing the human element that makes hospitality special. We’re giving businesses the power to choose how they want to operate, while providing the technology to support that choice.

HOW CAN TYL’S DIGITAL PAYMENT SOLUTIONS SUPPORT STAFF RATHER THAN REPLACE MEANINGFUL GUEST INTERACTIONS? Technology should be an enabler. The customer doesn’t leave a pub or bar thinking about the payment technology; they leave thinking about how much they enjoyed their experience. That’s where Tyl can help. When payment and technology work seamlessly together, it can remove many of the manual processes that take staff away from guests. Instead of writing an order down, running it to the kitchen, going back to the bar and then returning with a bill, an integrated system can send the order to the right place immediately. Staff

www.barmagazine.co.uk

can then spend that time interacting with customers, checking whether they need another drink or simply being present. Tyl is there to give time back to hospitality teams. By removing unnecessary friction from the operational side of the business, we’re enabling staff to focus on the human side of hospitality. That’s really important because technology should never replace the experience. It should enhance the experience.

BEYOND TAKING PAYMENTS, HOW CAN TYL HELP OPERATORS USE TECHNOLOGY AND DATA TO MAKE BETTER COMMERCIAL DECISIONS? Data is a big word, and businesses can sometimes feel they need more and more of it. What operators actually need is the right information to help them make the right decisions. The payment solutions provided by Tyl can give business owners greater visibility across their payments and trading activity, helping them monitor stock levels, identify peak trading periods and gain valuable insights into how their business is performing. It’s about using the data available to make smarter decisions, improve day-to-day operations and ultimately drive greater business success. If an operator can identify a quieter trading period, for example, that information could help them think about how to drive footfall. Understanding payment activity and costs can also help them make more informed commercial decisions. Our aim is to give operators insight they can act on. By giving

SPONSORED

businesses the tools and information they need, Tyl can help them make decisions with greater confidence and support their ambitions for growth.

hospitality businesses the confidence that the technology behind their payments is working for them, so they can focus on their customers and their growth.

TYL WORKS WITH AN ECOSYSTEM OF TECHNOLOGY PARTNERS. WHY IS INTEGRATION BECOMING INCREASINGLY IMPORTANT FOR HOSPITALITY BUSINESSES?

WHAT PRACTICAL STEPS SHOULD OPERATORS TAKE NOW TO MAKE SURE THEIR PAYMENT SYSTEMS ARE READY FOR THEIR BUSIEST PERIODS?

Hospitality operators are using more technology than ever, from EPOS and payment systems to online booking platforms, Pay by Link, website solutions, customer-facing technology and accountancy software. The challenge is making sure all of those systems work together rather than creating more work. That’s why Tyl has built an ecosystem of partners across all these areas. These integrations are designed to enable businesses to access the tools they need while keeping the payment experience as seamless as possible. Payments are increasingly the starting point for a much wider conversation about how technology can help a business operate. For example, Pay by Link can support deposits for bookings, which can be particularly valuable for larger reservations, particularly as no-shows continue to be an increasing challenge for the hospitality industry. Taking a deposit can help operators reduce the financial impact of no-shows while providing greater security around bookings. Our role is to be a trusted payment provider and help keep that complexity away from our customers. We want to give

Don’t leave it until 1st December. If something isn’t working properly, fix it now. Christmas is an obvious busy period for hospitality, but operators should think about all their busiest trading periods and consider what good looks like when demand increases. If you need additional payment devices, arrange them early. If your staff need training on EPOS or payment technology, do that before the pressure hits. And if something isn’t working properly, now is the time to address it. This is where having a payment solution like Tyl can make a difference. We’re not just providing the technology; we’re helping businesses get set up and supported, so they can feel confident going into their busiest periods. Tyl provides the tools, technology and support that can empower businesses to operate more efficiently, give time back to their teams and create the foundations for growth. To get in touch with the Tyl team visit tylbynatwest.com/ bar-magazine Tyl eligibility criteria, terms, conditions and fees apply.

www.barmagazine.co.uk

SPONSORED

SETTING THE TONE MUSIC CAN MAKE OR BREAK A NIGHT OUT. WE SPOKE TO JAMES PICKEN, CREATIVE DIRECTOR AT HOSPITALITY TECH SPECIALIST STARTLE, ABOUT ATMOSPHERE, COMMON MISTAKES AND THE SOUNDTRACK TO A SUCCESSFUL VENUE.

TELL US A LITTLE ABOUT STARTLE. Through carefully curated background music and digital signage, Startle helps hospitality spaces come to life — building your brand whilst easing operational headaches with forwardthinking tech. We also offer entertainment like Ultimate DJ (an alternative to costly live DJs), games like Rock and Roll Bingo, and automated sports promotion. We work with independent bars through to groups like Greene King, Mitchells & Butlers and Belushi’s.

WHAT ROLE DOES MUSIC PLAY IN SHAPING A VENUE’S ATMOSPHERE AND IDENTITY? It’s often the first thing a customer registers, before they’ve looked at the room. Music sets the pace of a visit — whether people linger over a drink or move on quickly — and it signals who a venue is for. Get it right and it becomes part of a venue’s identity, influencing customer behaviour and spend; leave it as an afterthought and it quietly works against everything else you’ve built.

HOW CAN THE RIGHT MUSIC INFLUENCE A CUSTOMER’S MOOD AND EXPERIENCE? Tempo and volume do a lot of the work. Faster, louder music tends to speed people up — useful at a busy bar on a Friday night, less so over a quiet Sunday lunch. Getting that match right, occasion by occasion, makes a visit feel considered rather

www.barmagazine.co.uk

than incidental. It also affects how long people stay and how comfortable conversation feels, with a knock-on effect on spend.

WHAT ARE THE BIGGEST MISTAKES VENUES MAKE WITH THEIR MUSIC? A few come up again and again. Music that doesn’t suit the venue is one — a mismatch between what’s playing and who the room is for undoes good work elsewhere. Volume fluctuations are another: jarring jumps between tracks, or music that disappears under the evening rush (luckily, we can schedule volume). But the biggest issue is leaving staff to choose their own music. It’s an understandable habit, but it means the atmosphere changes depending on who’s behind the bar, rather than reflecting the venue itself.

HOW DO YOU SEE ATMOSPHERIC MUSIC EVOLVING? With so much competing for people’s time, a memorable customer experience matters more than ever. That can mean thinking about music and entertainment as one connected experience — the same visit might include a curated soundtrack, a screen promoting the next event, and a game like Rock and Roll Bingo to bring a quieter night to life. The venues getting the most out of this plan the atmosphere for each occasion — that’s what gives people a reason to come back. www.startle.io

EASE WORKFLOW WITH

TOUCH OF EXCELLENCE The New A Line’s intuitive touchscreen simplifies operation and maintenance – making it easier for staff to work efficiently, and for customers to enjoy great coffee with ease.

It’s all about the moment

Discover more at uk.franke.coffee

SPONSORED

CONNECTING HOSPITALITY BEER&FOOD ATTRACTION 2026 BROUGHT THE GLOBAL BEER, BEVERAGE AND OUT OF HOME INDUSTRIES TOGETHER IN RIMINI, CONNECTING HOSPITALITY PROFESSIONALS WITH LEADING BRANDS, EMERGING TRENDS AND NEW BUSINESS OPPORTUNITIES.

eer&Food Attraction 2026 confirmed Rimini as an international meeting point for the beer, beverage and wider Out of Home industry. Organised by Italian Exhibition Group, the latest edition brought together 645 exhibitors from 24 countries and 46,204 professional visits, up 6% on 2025, with attendees arriving from 86 markets. Beer remained at the heart of the show, with an offering representing the full breadth of the sector: from leading international and mainstream brands to medium-sized producers, independent craft breweries and international beer specialities. The event’s international dimension was equally significant. The programme involved 145 top buyers and generated 1,983 business meetings, connecting exhibitors with importers, distributors, wholesalers, Ho.re.Ca operators and restaurant chains. UK ranked among the leading international markets for both exhibitors and visitors, highlighting the strong relationship between the country and the event. One of the defining developments of 2026 was the debut of Mixology Attraction. The new format contributed to a 39% increase in exhibition space dedicated to beverage and mixology, broadening the offer to spirits, soft drinks, wine, ready-to-drink and Low & No alcohol products. The Mixology Circus added professional content, live formats and networking opportunities focused on contemporary drinking culture. Alongside finished products, BBTech Expo completed the beverage value chain with raw materials, production and

www.barmagazine.co.uk

processing technologies, filling and packaging. Foodservice also played a strategic role, connecting beverage with the occasions and formats in which products are consumed. The offer ranged from pizza, ready meals and burgers to frozen food, snacks and sauces, alongside professional equipment, payment systems and management software for the sector. Beyond the exhibition floor, Beer&Tech Arena, Mixology Circus and Ho.re.Ca Arena created spaces for knowledge-sharing, training and discussion. Birra dell’Anno (the Italian Craft Beer Competition), the International Ho.Re.Ca. Meeting, the Italian Cuisine Championships and other professional events contributed to an experience built around four key needs: doing business, learning, networking and discovering new market trends. Building on these results, Beer&Food Attraction will return to Rimini Expo Centre from 21st to 23rd February 2027. The next edition will strengthen thematic visitor journeys, B2B speed-dating, business matching and the Buyer Nomination Programme, with particular international focus on UK, Germany and Spain. Mixology Attraction will enter its second edition, while BBTech Expo and the Foodservice offer will continue to expand the integrated platform. Three days to discover products and technologies, meet new partners, exchange knowledge and explore the trends shaping the future of beer, beverage and the Out of Home market. beerandfoodattraction.it/en

SPONSORED

TECH THAT PUTS GUESTS FIRST DISCOVER HOW CLARITY IT’S TAILORED TECHNOLOGY SOLUTIONS CAN STREAMLINE SERVICE, EMPOWER YOUR TEAM AND ENHANCE THE GUEST EXPERIENCE – WITHOUT TAKING AWAY THE HUMAN TOUCH.

unning a successful bar is about much more than selling drinks; the experience is what makes customers want to stay longer, come back and recommend you to their friends. The best technology works quietly in the background and isn’t the focus, helping you and your team provide better service while making things easier for customers.

GREAT TECHNOLOGY MAKES SERVICE FEEL BETTER Customers don’t care what EPOS system or what payment technology sits behind the bar. They care about not waiting, being served quickly and correctly, and paying without problems. They care that the WiFi works and that your staff are available when they need them. Technology can remove many of the frustrations that get in the way of those experiences.

customers experience your venue. The right systems can help create different environments throughout the day, support events and make the venue more engaging. Customers should experience the atmosphere rather than notice the technology creating it.

REMOVING FRICTION FROM ORDERING

KEEPING CUSTOMERS CONNECTED

Busy periods can put significant pressure on your team. Long queues and slow payment processes can quickly affect the atmosphere in your bar. Modern EPOS and payment systems can help staff process orders more quickly and accurately. Depending on your venue, table ordering or QR codes can provide additional options when the bar is particularly busy. However, some customers will still want to walk up to the bar and talk to someone. Technology should provide choice, not replace personal service.

Reliable Wi-Fi has become an expectation rather than a luxury. Customers use their phones to message friends, share their experience, check transport and make bookings. If you use QR codes for review sites, don’t let poor Wi-Fi affect their reviews.

GIVING YOUR TEAM BETTER INFORMATION Good service often depends on having the right information at the right time. Knowing what drinks are available is relatively straightforward but knowing whether you’re running low on Bombay Sapphire or Kraken in the storeroom can be much harder. If you serve food, staff don’t want to return to a customer saying “Sorry, can you choose something else”. EPOS and stock management systems are great at helping staff answer questions confidently and avoid unnecessary disappointment. The technology is doing its job when customers simply feel that your team knows what they are doing.

MAKING THE BAR MORE ENJOYABLE Technology also contributes to the atmosphere. Lighting, music, screens and audio systems all influence how

www.barmagazine.co.uk

DEALING WITH PROBLEMS BEFORE CUSTOMERS NOTICE Technology failures can quickly become customer service problems. Reliable infrastructure, monitoring and appropriate IT support can help identify problems early and resolve them quickly. Ideally the customer never knows there was a problem.

KEEP PEOPLE AT THE CENTRE Your customers still want a friendly welcome, a conversation and recommendations from someone who knows the venue. Technology should manage the things that don’t need human interaction, giving your team more time to focus on the things that do. When payments are faster, systems are reliable, Wi-Fi works and staff have the information they need, your team can concentrate on creating the atmosphere and personal service that brings customers back. The best bar technology isn’t the technology customers notice. It is the technology that helps your customers have a better experience. clarityitservices.co.uk

NEW CREATIONS

OLIVE OIL MARTINI FENIX MAYFAIR PUTS A DISTINCTLY GREEK STAMP ON ONE OF THE WORLD’S MOST ICONIC COCKTAILS WITH THE OLIVE OIL MARTINI, A RICH, SAVOURY AND ELEGANT TAKE ON THE DIRTY MARTINI BUILT AROUND THE FLAVOURS OF THE GREEK LANDSCAPE.

www.barmagazine.co.uk

NEW CREATIONS

t Fenix Mayfair, the Olive Oil Martini has become a signature expression of the restaurant’s modern Greek identity, taking one of the most recognisable cocktails in the world and transporting it straight to the Mediterranean. The idea was simple: what would a Dirty Martini taste like if every element told a story of Greece? The answer begins with Tanqueray No. TEN Gin, fat-washed with Kalamata extra virgin olive oil. The technique gives the gin a beautifully rounded texture while carrying the distinctive fruity, peppery character of Greek olive oil through the drink. From there, the Martini moves firmly into savoury territory. A bespoke brine combines the deep salinity of Kalamata olives with caper leaf brine from Santorini, bringing another unmistakably Greek ingredient into the glass. Rather than relying on a traditional vermouth profile alone, Noilly Prat and Cocchi Americano are cooked together with fresh lemon zest, introducing aromatic citrus notes that lift the richer olive oil and brine elements. The result is unmistakably a Martini, but one with a completely different sense of place. It is silky, saline and savoury, with bright citrus running through the finish. The olive oil creates texture without overwhelming the botanicals of the gin, while the Kalamata olive and Santorini caper leaf brines give the drink its distinctly Mediterranean personality. More than anything, the Olive Oil Martini is designed as a celebration of Greek ingredients.

Olives, olive oil, caper leaves and citrus are ingredients deeply connected to the country’s landscape and food culture. Bringing them together inside such an internationally recognised classic allows Fenix to present those flavours in a way that feels both familiar and unexpected. Served ice cold in a Nick & Nora glass and finished simply with a caper leaf, the presentation remains deliberately elegant. There is no elaborate garnish competing for attention; the ingredients themselves tell the story. It is a Dirty Martini at heart, but unmistakably Fenix in character: Greek heritage, bottled into a classic.

OLIVE OIL MARTINI INGREDIENTS: • Tanqueray No. TEN Gin, fat-washed with Kalamata extra virgin olive oil • Kalamata olive brine & Santorini caper leaf brine • Noilly Prat & Cocchi Americano, infused with lemon zest • Caper leaf garnish

METHOD: Add all ingredients to a mixing glass with ice and stir until perfectly chilled and diluted. Strain into a chilled Nick & Nora glass and finish with a caper leaf. www.barmagazine.co.uk

SPONSORED

FESTIVE FLAVOUR AS FESTIVE TRADING RAMPS UP, JENNY CHU, BRAND MANAGER AT FROBISHERS, EXPLORES HOW PREMIUM SOFT DRINKS CAN ELEVATE CHRISTMAS MENUS, MEET CHANGING CONSUMER PREFERENCES AND CREATE INCLUSIVE SERVES THAT DELIVER ON FLAVOUR, QUALITY AND OCCASION. HOW CAN OPERATORS ELEVATE THEIR FESTIVE DRINKS MENUS WITH PREMIUM SOFT DRINKS, AND WHY IS THIS BECOMING INCREASINGLY IMPORTANT FOR TODAY’S CONSUMERS? As the festive season approaches, hospitality enters one of its busiest and most varied trading periods1, with operators catering for a broader mix of occasions and drinking preferences than at any other time of year. Whether guests are choosing to moderate their alcohol intake, or simply looking for something different, they still want a drink that feels worthy of the occasion. For operators, that means giving adult soft drinks the same prominence as other serves, while offering enough choice to suit different tastes and occasions.

DEMAND FOR ALCOHOL-FREE AND LOWALCOHOL OPTIONS CONTINUES TO GROW. HOW CAN VENUES USE PREMIUM SOFT DRINKS TO CREATE INCLUSIVE FESTIVE SERVES THAT APPEAL TO EVERY GUEST WITHOUT COMPROMISING ON QUALITY OR EXPERIENCE? Creating an inclusive drinks menu has never been more important, as guests are no longer choosing between alcoholic and soft drinks, but instead opting for the drink that feels right for the moment. The key is offering a premium soft drink that feels every bit as considered as alcoholic alternatives and that’s where our portfolio comes into its own. Whether it’s the familiarity of Frobishers Juice or the lighter refreshment of Fusion, operators can give every guest a festive serve that delivers on flavour and quality, while creating a drinks menu that’s genuinely inclusive.

WHAT ROLE DO PREMIUM MIXERS AND JUICES PLAY IN HELPING VENUES MAXIMISE FESTIVE COCKTAIL AND NO & LOW SALES, AND WHICH FROBISHERS PRODUCTS WORK PARTICULARLY WELL IN SEASONAL SERVES? Premium ingredients play an important role in helping operators elevate alcohol-free serves during the festive season. Highquality juices and mixers not only improve the finished drink but help create serves that feel premium and justify trading up during the festive season. We’ve developed a portfolio that helps build a more rounded drinks offering while staying true to the principles that have always mattered to us – great ingredients, exceptional flavour and no unnecessary additions. If operators are looking for an easy way to elevate their alcohol-free offer this Christmas, our Fusion range is a great

www.barmagazine.co.uk

place to start. Served ice cold, in quality glassware and finished with simple garnishes, it creates a sophisticated serve that feels every bit as special as the occasion.

FOR OPERATORS LOOKING TO REFRESH THEIR CHRISTMAS DRINKS OFFERING THIS YEAR, WHAT ARE YOUR TOP TIPS FOR CREATING A PREMIUM MENU THAT DRIVES SPEND, ENHANCES THE GUEST EXPERIENCE AND KEEPS CUSTOMERS COMING BACK THROUGHOUT THE FESTIVE SEASON? Our biggest piece of advice would be to give soft drinks their moment on the festive menu. It’s a time when people crave something a little more special, so premium soft drinks shouldn’t feel like a compromise. With the festive season comes busier venues, larger groups and a wider variety of drinking occasions, so every bottle behind the bar should earn its place. Choosing products that work across multiple serves and occasions helps reduce waste, free up storage and maximise every bottle stocked throughout the busiest trading period of the year. At Frobishers, we focus on quality ingredients and exceptional flavour to create premium soft drinks that feel worthy of the occasion, while giving operators the versatility they need behind the bar. It’s about offering something that feels special for the guest, without adding unnecessary complexity for the operator. frobishers.com CGA by NIQ, The Christmas season: Planning for beverage success, 2025: The Christmas Season: Planning for Beverage Success 1

RUM FROM TIMELESS RUM COCKTAILS TO PREMIUM SIPPING SERVES, WE TAKE A CLOSER LOOK AT HOW THE CATEGORY IS EVOLVING AND WHAT’S NEXT FOR RUM IN THE ON-TRADE.

www.barmagazine.co.uk

RUM – ESSENTIAL 5

RUM ON THE RISE FROM STANDOUT SERVES TO TASTING FLIGHTS AND TEAM TRAINING, HERE ARE FIVE SIMPLE WAYS PUBS AND BARS CAN MAKE MORE OF RUM AND BRING GUESTS ALONG FOR THE JOURNEY.

BUILD A RUM RANGE WITH A STORY

A strong rum offer should give guests something to explore, not simply more bottles on the back bar. Stock a balanced range across light, dark, spiced, aged and premium expressions, with different countries and production styles represented. Give staff simple talking points around origin, flavour and serve suggestions so they can guide guests confidently. A well-curated range makes rum feel accessible while also giving enthusiasts reasons to trade up, try something new and return to explore more of the category.

PUT RUM AT THE HEART OF THE COCKTAIL LIST

Rum is one of the most versatile spirits behind the bar, making it ideal for both classic and contemporary cocktails. Alongside favourites such as the Daiquiri, Mojito and Mai Tai, create signature serves that reflect your venue and the season. Use clear menu descriptions to highlight flavour rather than technical terminology, making it easier for guests to choose. A dedicated rum section, cocktail of the month or premium upgrade option can also encourage trial and help increase spend without making the category feel intimidating.

TURN TASTING INTO AN EXPERIENCE

Rum flights, guided tastings and pairing events can transform a simple drink into a memorable occasion. Offer guests three contrasting styles to compare, perhaps grouped by country, age or flavour profile, and provide short tasting notes to encourage conversation. Pairing rum with chocolate, desserts or small plates can add another dimension and create an easy upsell opportunity. Keep the experience informal and approachable: the goal is to help guests discover what they enjoy while positioning the venue as somewhere they can learn, experiment and have fun.

CELEBRATE RUM WITH EVENTS

Use the calendar to create moments that put rum centre stage. Rum-themed weekends, cocktail masterclasses, guest bartender nights and brand takeovers can all give customers a fresh reason to visit. Events can also be promoted across social media, email and in-venue screens to build anticipation and encourage advance bookings. Consider linking activity to summer drinking occasions, carnival-inspired nights or dedicated rum celebrations. Done well, events create theatre around the category and help turn rum from a back-bar staple into a reason to choose your venue.

GIVE STAFF THE CONFIDENCE TO RECOMMEND

The best rum range will only perform if the team feels confident selling it. Short, regular training sessions can help staff understand key styles, flavour profiles, cocktail applications and premium options. Encourage bartenders and front-of-house teams to taste products and identify their own favourites, giving recommendations a more personal feel. Simple prompts such as “Do you prefer something rich, fruity or spicy?” can open up conversations with guests. Knowledgeable, enthusiastic staff can turn curiosity into discovery, encourage trade-up and build lasting interest in the category.

www.barmagazine.co.uk

RUM – ESSENTIAL 5

www.barmagazine.co.uk

RUM

RUM’S NEW AGE AS DRINKERS BECOME MORE KNOWLEDGEABLE, ADVENTUROUS AND WILLING TO TRADE UP, RUM IS FINDING NEW OPPORTUNITIES IN THE UK ON-TRADE. FROM TASTING FLIGHTS AND FLAVOUR-LED SERVES TO STRONGER STORYTELLING AND PREMIUM SPICED EXPRESSIONS, THE CATEGORY IS GIVING PUBS AND BARS MORE WAYS THAN EVER TO ENCOURAGE EXPLORATION.

um has never exactly been short of personality. It can be light, dark, spiced, aged, sweet, rich, cocktailfriendly or built for slow sipping, with origins and styles capable of taking drinkers in markedly different directions. That breadth has long been one of rum’s great strengths, but it has also sometimes made the category difficult to define. In the UK on-trade, however, the direction of travel is becoming clearer: drinkers are trading up, looking more closely at provenance and flavour, and expecting bars to give them reasons to explore beyond the familiar rum serves. For operators, that creates a useful opportunity. Rum can still

www.barmagazine.co.uk

deliver the accessibility, colour and fun that have always made it popular, but increasingly it can also occupy a more premium, sipping-led territory. The brands best placed to benefit are those that combine quality liquid with a clear story, while the venues that stand out will be those that make that story easy to understand at the point of purchase. Joanna Kennedy, Global Brand Manager at Don Papa Rum, sees the category as being in a moment of change. “Rum has always been a cornerstone in the UK on-trade, and arguably one of the best spirits for cocktails, but is in a period of reinvention. Drinkers today are more discerning and look for both quality and

RUM

experience within the glass, a rum good enough to drink neat.” That shift matters because it moves rum away from being defined primarily by mixer serves and towards a broader set of occasions. Joanna points to Don Papa’s own provenance as an example of how origin can become part of the experience. “At Don Papa, we have embraced this shift with our award-winning single island rum, made from Philippine sugarcane molasses on the island of Negros Occidental,” she shares. “It’s a rum that shines a spotlight on the Philippines, our rum-making heritage, and our incredibly biodiverse islands, making each drinking experience a story to tell.” Nathan Last, On-Trade Channel Director at Pernod Ricard, also sees premiumisation holding firm even as consumers keep a close eye on spend. “The rum category remains one of the most exciting and resilient in the UK On-Trade. While consumers are becoming increasingly mindful of spending, they’re still seeking memorable experiences and are willing to trade up for quality spirits, distinctive serves and brands with authentic stories.” That willingness to pay more is not necessarily about formality or complexity. Nathan says premium rum is being discovered through both sipping and cocktails: “We’re seeing consumers continuing to turn to premium spirits, whether that’s discovering a super-premium sipping rum such as Bumbu or exploring cocktails through versatile brands such as Havana Club.” The figures underline the point. “Bumbu is a great example of this trend in action and is now the number one Super Premium rum in the UK On-Trade (CGA data to 31.03.26),” Nathan says. “This success has been driven by demand for premium, flavourforward brands that offer consumers something distinctive and highly shareable.” Chris Jones, Managing Director at Paragon Brands, describes rum as a dependable sales driver whose range of flavour profiles encourages experimentation. “The rum category in the UK on-trade remains a reliable backbone for pub and bar sales, bringing a wealth of expressions that are driving consumers to experiment and work their way through the different flavour profiles on offer to find their favourites. From sweet and vanilla-led variants, through to dark spiced rums with deep rich notes, rum is an inherently vibrant and fun category with something to suit all tastes and flavour preferences.” Chris also points to heritage as a premium cue. “Goslings rum is aimed at discerning drinkers and sits at the helm of the category as a marker for authenticity and quality. It was awarded a Great Taste Award by the Guild of Fine Food this year and is the ‘official rum of leisure’, having served as the official rum for golf tournaments such as the 2026 PGA Championship.” Importantly, that experimentation is being led by a more informed customer. “Consumers are now more educated about rum, understanding the regions, varietals, age-statements and taste profiles, so are choosing brands that suit their personal preferences and taste profiles, while also being more open to exploring new tastes and types – which in turn is driving a premiumisation of the rum category,” Chris says. This combination of greater knowledge and greater curiosity is changing what consumers

expect from a rum range. It is no longer enough simply to offer “white”, “dark” and “spiced”. Origin, age and flavour cues can all provide a reason to move up the ladder, while bars can create a more deliberate journey through the category. For Joanna, flavour is a particularly strong route into discovery. “At Don Papa, we’ve seen a growing interest in flavour-led drinking, with indigenous ingredients taking the spotlight. Our spiced variant, Don Papa Masskara, is infused with Philippine calamansi and chili and is best enjoyed as a long drink with Pink Grapefruit soda to let the spices shine. Long gone are the days where flavour notes are covered up by coke!” Chris similarly believes consumers are looking for more than sweetness alone. “Rum drinkers are looking for premium quality, authenticity, versatility and distinctive flavour profiles. Plus, brands that are crafted with care, have a story to tell and clear positioning stand to win and build their fan base.” www.barmagazine.co.uk

RUM

That is especially relevant in spiced rum, where he sees the premium end developing away from more overtly confected styles. “When it comes to spiced rums, the premium end is where the growth is expected as consumers are prepared to pay for a well-crafted rum. There’s a move away from the confected sweet, spiced rums over to more nuanced, mature flavour profiles that are more refined and this is where rums such as Anne Bonny will really find their niche.” Chris adds, “Anne Bonny is a high-quality spiced rum, bursting with bold and brave stories and flavours to match. It caters to those who have come into the category via more mainstream spiced rums and have graduated upwards, and are now looking for higher calibre options that bring excitement and something more unusual.” For bars, the challenge is turning all this diversity into something a guest can navigate without feeling overwhelmed. One answer is to use familiar cocktails as the gateway, then offer a more adventurous next step. Nathan highlights the continuing role of classics, “For operators, there’s a real opportunity to move beyond traditional rum-and-mixer serves. Havana Club, for example, continues to champion Cuban classics such as a Mojito and Daiquiri. The Mojito remains one of the UK’s most popular cocktails, and familiar serves like this provide an entry point to the wider category.” Experiential formats can then help customers explore with less risk. “Today’s rum drinkers are increasingly adventurous, but they’re also looking for simplicity and confidence in their choices,” Nathan says. “We’re seeing strong interest in experiential serves

www.barmagazine.co.uk

such as frozen slushies, premium single-shot occasions and tasting flights. These formats encourage trial, create theatre and allow consumers to explore the category without a significant price commitment.” Tasting flights are also where rum’s geography can work particularly hard. Joanna argues that bars should use origin as a practical tool for bringing the category to life. “Rum is made in a handful of regions around the world, so I would focus on how the terroir shapes flavour through tasting flights.” She adds, “Don Papa Rum is a single-island rum from Negros Occidental in the Philippines, where the volcanic soil and intense heat produce our local “black gold” molasses. Very few people know that the Philippines is a major global producer of rum, and are delighted when they discover something “off the beaten path.”” Elsewhere, distinctive signature serves can give a brand and a venue a memorable hook. Chris points to the Dark ’n Stormy as a straightforward cocktail with history behind it. “For a decadent, easy-to-assemble serve that suits both the winter months and the summer season, the Dark ‘n Stormy steps into the spotlight with its warm flavours and fireside feels,” he explains. He continues, “A sweetly spiced blend of rum, ginger beer and fresh lime served in a high ball, it can be made in pitchers or individually as an early evening drink or as a digestif for the afterdinner moment.” Paragon’s portfolio offers another example in Pusser’s Painkiller, a serve that can work both individually and in sharing formats. “It also holds a trademarked cocktail – The Painkiller – a blend

RUM

of Pusser’s Rum, pineapple juice, orange juice, cream of coconut, garnished with nutmeg. Perfect for creative cocktail menus, it can be prepared and served in individual glasses or mixed in larger batches in jugs and pitchers for groups to share,” Chris says. The lesson for operators is that versatility does not have to mean an encyclopaedic cocktail list. A tight range of recognisable classics, flavour-led long drinks, tasting flights and one or two distinctive signatures can show different sides of rum while keeping execution manageable. That same principle applies to menu design. Joanna advises operators not to overcomplicate the experience. “Hospitality is all about creating welcoming spaces where consumers feel valued. Less is often more – skip the intricate menu designs and focus on staff knowledge, presentation, and customer service. Don’t underestimate the power of a warm welcome, a succinct and intentional menu, and a well-trained bartender!” Staff advocacy is particularly important in a category where origin and production can strongly influence the purchase. Nathan says, “Brands with compelling stories are the ones that will win. Menu visibility, staff advocacy and strong back-bar presence all play an important role in driving discovery, however, equipping bartenders with strong stories is also key.” In practical terms, that means training teams with short, useful stories rather than expecting them to memorise a distillery textbook. Where is the rum from? What makes it different? How does it taste? What is the best first serve? What should a guest try next if they like it? Those answers can turn a back-bar bottle into a recommendation.

Looking ahead, we expect rum’s next phase to be built around premium cues, but not premiumisation for its own sake. Provenance, craftsmanship and authenticity are the recurring themes. “Much like tequila, rum has an opportunity to evolve into a category defined by provenance, craftsmanship, flavour and discovery,” Joanna says. “Over the coming years, I think the different flavours, aged expressions, and most especially origins, will encourage consumers to explore the category and realize it goes so much further than they thought.” Chris reaches a similar conclusion: “We know premiumisation is where the growth will come from; brands that prioritise quality, effectively tell their story, emphasise authenticity and engage consumers through education and experiences are certain to succeed.” For the on-trade, the message is encouraging. Rum does not need to shed the sociability and energy that made it popular in the first place; it needs to build on them. Familiar cocktails remain useful, spiced rum remains an important route into the category, and fun still matters. But alongside those strengths is a growing appetite for quality, provenance, education and discovery. The pubs and bars that benefit most will be those that make exploration easy: a well-chosen back bar, a focused cocktail list, a flight that compares origins or styles, staff who can tell a strong story in a sentence or two, and serves that feel worth trading up for. Rum’s breadth can be intimidating when left unexplained. Curated well, it becomes the category’s biggest advantage.

www.barmagazine.co.uk

SPONSORED

BEYOND THE BOTTLE AWARD-WINNING INDEPENDENT ROYAL MILE WHISKIES SUPPLIES MORE THAN 500 TRADE ACCOUNTS WITH WHISKY AND SPIRITS FROM ACROSS THE GLOBE. WE SPOKE TO DEREK BREMNER, TRADE SALES MANAGER, WEST OF SCOTLAND, ABOUT SOURCING, SERVICE AND SUPPORT. FOR READERS WHO HAVEN’T COME ACROSS ROYAL MILE WHISKIES BEFORE, WHO ARE YOU AND WHAT DO YOU OFFER THE TRADE? Royal Mile Whiskies is an award-winning independent drinks business, with retail shops in Edinburgh, York and St Andrews, an e-commerce business shipping worldwide, a thriving programme of events and a dedicated Trade department. We work with more than 500 trade accounts across Scotland, with a growing UK presence, spanning cocktail bars, pubs, hotels, restaurants and hospitality groups. For me, having worked in hospitality throughout my career, the trade side is about more than getting a case of bottles from A to B. I want to understand the venue, the team and the people coming through the door, then find products that make sense for them.

WHAT CAN A VENUE EXPECT WHEN THEY START WORKING WITH YOU THAT THEY MIGHT NOT GET ELSEWHERE? We can offer competitive pricing and a huge range, but the bit I think makes the biggest difference is the knowledge behind it. If someone is looking for a bottle we don’t have, I’ll try to find it; if I come across something that would work for a particular bar, I’ll tell them about it. Having worked on the other side of the table, I know what a frustrating supplier looks like, and I don’t want us to be that supplier.

YOUR RANGE ACROSS WHISKY AND THE WIDER SPIRITS WORLD IS ENORMOUS. HOW DO YOU HELP BUSY BAR TEAMS FIND THE RIGHT PRODUCTS? Choice can be both a benefit and a challenge. Rather than throwing a catalogue at someone, we try to understand what they’re looking to do. It might be building a whisky list, bringing in a tequila that gives the back bar a bit more personality or finding the best product for a particular price point. We can then make recommendations based on the venue, the menu and the customers.

YOU WORK WITH SOME OF THE BEST BARS IN THE BUSINESS. WHAT DO THOSE RELATIONSHIPS LOOK LIKE, AND HOW CAN A 70

www.barmagazine.co.uk

VENUE START A CONVERSATION? We work with a varied mix of venues, including some recognised among the World’s 50 Best Bars. What they all have in common is that they know their customers and care about what they put in the glass. Sometimes it’s as simple as helping someone source a particular bottle. Other times we’ll work with a team on training, menu development, back-bar curation or finding products they might not have come across before. The easiest thing is to get in touch at TradeEnquiries@royalmilewhiskies.com. I’m always happy to come for a coffee and a look around a venue. There’s no hard sell. If we can help, we’d love to work together. www.royalmilewhiskies.com

AWARD-WINNING INDEPENDENT DRINKS BUSINESS NOW OPEN IN YORK

Royal Mile Whiskies has been supplying the drinks trade for over 30 years, from exceptional whisky and niche spirits to dependable house pours. With a comprehensive Trade portal that shows real-time stock levels, we provide a responsive and reliable service to some of the world's top hospitality venues. The best way to get to know us is in person, so this October we are holding two trade shows in Scotland and you are invited. Spend the afternoon tasting with the suppliers we work closely with, meet our team, and pick up ideas for your next menu.

Come Say Hello

or open a trade account today at trade.royalmilewhiskies.com

EXPERT KNOWLEDGEABLE TEAM EDINBURGH TUES 6 OCT THE VOODOO ROOMS 2PM TO 6PM

500+ HOSPITALITY ACCOUNTS GLASGOW TUES 13 OCT ÒRAN MÓR, 2PM TO 6PM

THE WHOLE BACK BAR, IN ONE ROOM Organised for the Trade

SPONSORED

THE RISE OF UMAMI AS ADVENTUROUS DRINKERS LOOK BEYOND TRADITIONAL FLAVOUR PROFILES, UMAMI IS BRINGING A SAVOURY TWIST TO THE COCKTAIL MENU. DEE HUMPHREY OF BRISTOL SYRUP COMPANY EXPLORES THE GROWING APPEAL OF UMAMI AND HOW THE BRAND’S UMAMI SYRUP CAN HELP BARTENDERS UNLOCK NEW LAYERS OF FLAVOUR.

avoury cocktails might not be for everyone, but there’s no denying they’ve been making their mark. As guests become increasingly adventurous with what they drink, we’re seeing a growing appetite for serves that offer something beyond the traditional sweet and fruity flavour profiles. Savoury drinks bring complexity and an element of surprise to the glass, making them an exciting opportunity for bartenders looking to push the boundaries of cocktail creation. It’s a shift being noticed both behind the bar and at home. Bartenders are experimenting with ingredients traditionally associated with the kitchen, while home drinkers are becoming more confident exploring savoury serves for themselves. One Cornish distillery has reported a 500% increase in sales of its savoury gin, highlighting just how much interest there is in moving beyond more conventional flavour profiles. And when it comes to savoury, there’s one word that keeps cropping up, umami. But what exactly is it, and how can you make the most of it in a mixed drink? Umami is recognised as the fifth basic taste, alongside sweet, sour, salty and bitter. Often described as pleasantly savoury, it brings a rich, rounded and moreish quality to food and drink. The flavour was first identified in 1908 by Japanese chemist Kikunae Ikeda, who recognised its distinctive character in ingredients such as dashi broth. Today, umami is commonly associated with ingredients including soy, mushrooms and fermented foods. Its appeal in cocktails comes from its versatility. Umami can add depth of flavour without overpowering other ingredients, while its rich, savoury character works particularly well alongside both sweetness and citrus. It can be used on it’s own to bring unique flavour or enhance existing ingredients and balance to a serve. And it seems the wider interest in umami-style flavours is growing. Waitrose has reported that searches for miso have increased by 457% so far this year, giving us another indication that savoury and Japanese-inspired flavours are continuing to gain serious momentum in 2026. With this in mind, we’ve created our Umami Syrup, making this exciting flavour trend accessible, versatile and easy to experiment with behind the bar. Combining the distinctive flavours of miso, soy and mushroom with a touch of sweetness and a pinch of salt, our Umami Syrup delivers plenty of savoury depth in a simple, consistent format. Made using natural flavours and without any declarable allergens, it’s an easy way to introduce a savoury twist to mixed drinks. Whether you’re looking to give a classic a savoury makeover, build a more adventurous signature serve or simply add another layer of flavour, Umami Syrup makes it easy to bring a little more depth to your glass. bristolsyrupcompany.com

www.barmagazine.co.uk

MADE BY BARTENDERS FOR BARTENDERS

CREATED TO ELEVATE COCKTAILS

Scan to get in touch for more info or to request a sample.

@bristolsyrupco /bristolsyrupco

hello@bristolsyrupcompany.com bristolsyrupcompany.com

HOSPITALITY AROUND THE WORLD

TRUE LAUREL SAN FRANCISCO’S TRUE LAUREL HAS SPENT NEARLY NINE YEARS PUTTING SEASONALITY, SUSTAINABILITY AND CREATIVITY AT THE HEART OF ITS DRINKS AND HOSPITALITY. CO-FOUNDER AND BEVERAGE DIRECTOR NICOLAS TORRES REVEALS HOW THE BAR’S APPROACH HAS EVOLVED, FROM LOCAL ORGANICS AND PRESERVATION TO ITS COLLABORATIVE KITCHEN AND BAR PROGRAMME.

TRUE LAUREL HAS BUILT A REPUTATION FOR PUSHING THE BOUNDARIES OF MODERN COCKTAIL CULTURE IN SAN FRANCISCO. HOW WOULD YOU DESCRIBE THE BAR’S IDENTITY TODAY, AND WHAT WAS THE ORIGINAL VISION BEHIND CREATING TRUE LAUREL? I find us to be in a really good stride. In the beginning, we wanted to be the first bar in the area to truly focus on local organics, both wild and cultivated. We saw restaurants doing this work, while the cocktail world was embracing “fresh,” often through classic produce like citrus, pineapple, and mint. We wanted to put the produce first and create beverages, food, and a space that reflected a true sense of place, and we did that by building relationships with the people who steward the land and provide the ingredients that shape our work. Today, we are more experimental and have rewritten our idea of “fresh” many times, using age-old techniques like

www.barmagazine.co.uk

fermentation, preservation, infusion, and distillation to build a closer relationship with what we consume. We have stayed true to this method while allowing it room to grow and evolve. We have never really preached this philosophy in service; instead, we blend it into our daily practices. I think that has always allowed us to remain approachable to outsiders while being a safe and familiar place for the neighbourhood.

YOUR APPROACH PLACES A STRONG EMPHASIS ON SUSTAINABILITY, PRESERVATION AND USING EVERY PART OF AN INGREDIENT. HOW HAS THIS PHILOSOPHY SHAPED THE WAY TRUE LAUREL OPERATES, FROM THE BAR TEAM AND PREP PROCESSES TO THE DRINKS GUESTS ULTIMATELY RECEIVE?

It’s pretty much the driving force. Our prep team is very accustomed to processing the organics we receive; it makes up a majority of our labour. Our long-standing team has also

HOSPITALITY AROUND THE WORLD

learned California’s seasons through the cocktail program, if they didn’t already know them. We process raw, unwaxed, no-spray, and often imperfect fruits and vegetables. While we have great relationships with our suppliers, we pay a fair share, and the produce in our drinks is a significant part of our cost. We’ve learned to get the most out of it, both for flavour and COGS. I also don’t look at organics solely through the lens of the bar. I think about the program as a whole, including the kitchen. A product or byproduct might be designed for both. In the end, you have food and drinks that work together – and hopefully, sing.

THE RELATIONSHIP BETWEEN THE KITCHEN AND BAR IS CENTRAL TO TRUE LAUREL. HOW DOES THAT COLLABORATION WORK IN PRACTICE, AND WHAT CAN HAPPEN CREATIVELY WHEN CHEFS AND BARTENDERS SHARE IDEAS, INGREDIENTS AND TECHNIQUES? As mentioned above, we keep an ongoing dialogue and both work with the seasons and what’s at the market. I’ll bring ideas to the table and let the chefs have their go at it. Sometimes that starts with a particular ingredient, and sometimes we simply make things to make things –preserve to preserve – and see where they take us. For example, our cucumber salad currently has these beautiful, tangy lacto-fermented kumquats on it. Citrus season was in the winter, and we had a batch of kumquats that outlasted the drink they were originally intended for, so we lacto-fermented them. It wasn’t necessarily for the salad, but eventually we found that they worked beautifully there. That kind of cross-pollination is a big part of how the kitchen and bar work together.

FOR OPERATORS AND BARTENDERS AROUND THE WORLD LOOKING TO MAKE THEIR PROGRAMMES MORE SUSTAINABLE, WHERE DO YOU THINK THEY SHOULD START? ARE THERE SIMPLE CHANGES THAT CAN HAVE A MEANINGFUL IMPACT WITHOUT COMPROMISING CREATIVITY OR THE GUEST EXPERIENCE? I think many people find the act of being more sustainable daunting, as if it requires major operational changes. To some extent, that’s true, but you don’t have to start with the biggest hurdles. In fact, it’s the baby steps that get you closer and ultimately make those bigger hurdles feel less daunting. If it helps to celebrate the big wins, then do it. But I don’t think our approach is particularly crazy. We source locally, reduce our energy use where we can, and organize our waste. It’s not rocket science, and we could certainly do better. Our guests don’t necessarily need to know every sustainability step we take, at least not in our steps of service. I think they understand that we treat our products, our staff, and our hospitality with care and respect. They experience that through the food and drinks they receive.

LOOKING AHEAD, WHAT CONTINUES TO EXCITE YOU ABOUT THE FUTURE OF TRUE LAUREL AND THE WIDER BAR INDUSTRY, AND WHAT WOULD YOU STILL LIKE TO EXPLORE OR CHALLENGE YOURSELVES WITH? It’s a weird reflection that we are almost nine years old. I think

we’ve gotten better at many of our operations and have grown as a company, even though we’ve taken a very slow path by the standards of capitalist restaurant growth. A lot of that growth has come from putting our staff first and trying to build a business where people can grow from within. That’s challenging for a small bar, but we’ve slowly built enough business to afford a little more space, and that has helped us continue to evolve without fundamentally changing what we do. I think it’s been healthy to stick to our program while allowing it room to grow. We try not to follow trends, but we do have to keep things fresh. People are still discovering us, and after nine years, there’s plenty of upkeep. Things break; refrigerators and backs. My own job has transformed along with the business. I’m still learning to delegate, and these days I feel like a hybrid director and marketer. But I’m excited about where we can go next. We’ve been exploring more deeply rooted partnerships beyond traditional bar takeovers, and I think the industry is starting to see the value in those relationships, too. @truelaurelsf www.barmagazine.co.uk

Image courtesy of The Rivoli Bar at The Ritz

Apply ApplyNow Now www.hotelmagazineawards.co.uk/apply www.hotelmagazineawards.co.uk/apply