Bar September 2026

SEPTEMBER 2026

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EDITOR’S NOTE

SEPTEMBER 2026

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eptember marks an important point in the hospitality calendar. As summer trading begins to wind down, operators are turning their attention to the months ahead, preparing their teams, planning their festive strategies and looking for new ways to keep customers engaged. With Christmas and the busy events season on the horizon, preparation is key – and this month’s issue is packed with insight and inspiration to help operators get ahead.

Our Training & Education feature explores the importance of investing in people and developing the skills that keep the hospitality industry moving forward. From building confidence behind the bar to creating stronger teams and encouraging career progression, we look at how effective training can benefit both staff and businesses, while ultimately enhancing the guest experience.

As the countdown to Christmas begins, our Christmas feature looks at how pubs and bars can make the most of the festive trading period. From creating standout food and drinks menus to delivering memorable service and experiences, we speak to industry experts about how operators can plan ahead, maximise opportunities and ensure their venues are ready for one of the most important periods of the year.

Completing our features is Events & Entertainment, exploring the role that experiences, entertainment and programming can play in driving footfall and creating reasons for customers to visit. From live music and themed events to sporting occasions and innovative experiences, we look at how operators can build engaging calendars that encourage repeat visits and keep their venues buzzing throughout the year.

As always, we hope this issue provides valuable insight, practical advice and fresh inspiration to help you and your team make the most of the months ahead.

Enjoy!

ELEASHA PRITCHARD, EDITOR-IN-CHIEF SEPTEMBER 2026

On the cover: Cult Furniture www.cultfurniture.com @cultfurniture © 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.

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CONTENTS

8 HOSPITALITY HEROES We meet MOTH co-founder Rob Wallis to explore his hospitality roots, the rise of premium RTDs and his ambitions for the brand’s next stage of growth.

11 BAR MAGAZINE AWARDS The Bar Magazine Awards are back for 2027! With applications closing soon, now’s the time to shout about your brilliant people, standout venue and biggest achievements.

27 CHRISTMAS Get ahead of the festive season with our guide to creating memorable Christmas experiences that keep guests coming back.

44 VENUE OF THE MONTH We visit Tryst Mayfair, where India’s rich regional flavours, modern cocktail techniques and immersive storytelling come together to create a distinctive drinking experience.

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51 EVENTS & ENTERTAINMENT From standout serves to smooth crowd control, we explore how to create a memorable and well-managed atmosphere for guests this autumn.

60 NEW CREATIONS We discover how Babur’s innovative drinks programme brings bold Indian flavours, modern techniques and unexpected pairings to the dining experience, spotlighting its Milk & Briar cocktail.

67 TRAINING & EDUCATION We look at how investing in your team can strengthen your people, performance and business.

76 HOSPITALITY AROUND THE WORLD Brooklyn’s dokidoki blends Japanese and Latin influences, lowABV cocktails, music and warm hospitality to create a distinctive neighbourhood bar experience.

76 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

James Taylor Grant Waters

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

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EXPERT OPINION

THE NEXT GROWTH OPPORTUNITY AS CONSUMER ATTITUDES TO ALCOHOL EVOLVE, MODERATION IS BECOMING A MAINSTREAM PART OF THE HOSPITALITY EXPERIENCE. NICK TERRY, DIRECTOR OF COMMERCIAL DEVELOPMENT AND RELATIONSHIPS AT DRINKAWARE, EXPLORES HOW EMBRACING NO- AND LOW-ALCOHOL CHOICES COULD HELP OPERATORS MEET CHANGING EXPECTATIONS WHILE UNLOCKING A NEW GROWTH OPPORTUNITY.

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he hospitality sector is navigating a changing relationship with alcohol. Consumers still want great social experiences, but increasingly they also want greater control over how, when and how much they drink. That shift presents both a challenge and a significant opportunity for operators.

For years, conversations about alcohol moderation have often been framed as a challenge for pubs, bars and hospitality businesses. If consumers drink less, the assumption is that venues will inevitably lose out.

But the latest findings from Drinkaware’s 2026 Monitor suggest a more nuanced reality, and one that many operators are already beginning to embrace.

The research shows that moderation is becoming increasingly mainstream. A record 91% of UK drinkers now use at least one technique to manage their alcohol consumption, while almost half (48%) are choosing no- and low-alcohol products as part of those efforts to cut back. Importantly for hospitality, one in four drinkers say they are choosing no- and low-alcohol options in pubs, bars and restaurants more often than they were a year ago.

This is not a niche trend. It reflects a broader shift in consumer expectations.

Today’s consumers increasingly want flexibility. The majority are taking drink-free days during the week. For operators, the question is no longer whether to cater for moderation, but how effectively they do it.

At the same time, our research reveals an important contradiction. While using moderation techniques has increased overall, weekly binge drinking has also risen, and more drinkers report consuming more units during a typical drinking session.

Certain occasions, from holidays and sporting events to nights out with friends, remain moments when moderation habits can be harder to maintain.

That creates a clear opportunity for the hospitality sector.

Rather than viewing moderation solely through the lens of product range, operators should think about the entire customer journey. Visibility matters. Choice architecture matters. If alcohol-free options are difficult to find on menus, unavailable on draught, or treated as secondary alternatives, many customers simply won’t consider them. Conversely, when these products are presented prominently alongside traditional offerings, consumers are more empowered to make choices that suit them.

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The venues that succeed in the coming years are likely to be those that recognise moderation as part of the customer experience, not separate from it. Offering a compelling no- and low-alcohol range, training staff to discuss options confidently, and creating occasions that are inclusive of different drinking choices can help attract a broader customer base while supporting responsible consumption.

The good news is that moderation and hospitality are not competing objectives. Consumers are telling us they still want the enjoyment, connection and sense of occasion that pubs and bars provide. They simply want more flexibility in how they participate.

For an industry built around understanding changing consumer needs, that represents an opportunity worth raising a glass to. drinkaware.co.uk

NEWS

VOCATION BREWERY LAUNCHES NEW LIFE & DEATH SESSION IPA

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ocation Brewery, known for its bold and flavourful premium beers, is expanding its award-winning flagship Life & Death brand with the launch of a new Life & Death Session IPA (4.2% ABV) – giving pubs and bars a new way to tap into growing demand for premium, flavour-led session beers.

The new session-strength IPA has been brewed to deliver the same bold and hop-forward character that has made Life & Death Classic IPA (6.5% ABV) one of the UK’s leading independent craft beer brands*. At 4.2% ABV, Life & Death Session IPA delivers the brand’s signature vibrant citrus, tropical fruit and pine notes in a more sessionable format.

The launch comes as drinkers continue to seek greater choice and discovery in the on-trade. Vocation Brewery’s latest beer census** found that almost 70% of drinkers discovered a new favourite beer or beer style in the past 12 months, while nearly a third say mainstream beer brands feel predictable and uninspiring. Meanwhile, 44% of 25–34-year-olds said they would visit pubs more often if they could try new and distinctive beers, highlighting the role recognised independent brands can

play in bridging the gap between familiarity and discovery.

Beginning in the North West this September, before expanding into additional regions, the multichannel campaign will span videoon-demand, paid digital media, out-of-home and experiential activations.

At the bar, the launch will be supported with premium branded glassware, bar runners and a striking new tap handle designed to reinforce brand recognition and maximise visibility at the point of purchase.

Life & Death Session IPA will be available from September in 30L and 50L kegs directly from Vocation Brewery and through selected regional and national wholesalers.

LTC LAUNCHES WELLBEING PLATFORM WITH NEW PERSONALISED FEATURES

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he Licensed Trade Charity (LTC) has today launched its brand new Wellbeing Platform in partnership with CiC, enhanced to give hospitality professionals easier access to expert advice, practical resources and support services.

The updated platform has been designed to improve the user experience and help hospitality people find the guidance they need at the touch of a button. The enhanced wellbeing library covers key areas including physical, social, emotional, career, financial and legal wellbeing, with a wide range of dedicated advice and support articles.

The platform also provides access to wellbeing programmes, a regular wellbeing pulse-check tool, advice on resilience, relaxation and restoring mental wellbeing, and webinars covering key topics.

It also offers a quick and easy route to LTC’s wider support services, including through live chat.

The Wellbeing Platform is now more personalised than ever, with a range of new features: • Wellbeing Pulse: A quick weekly check-in that helps you track how different aspects of your wellbeing change over time.

• Wellbeing Check: Helps you assess your wellbeing across five key areas – career, emotional, social, financial and physical – and provides helpful tips based on your responses.

• Curated For You: A recommended library of content and programmes tailored to you based on your Wellbeing Pulse.

• Offers and Discounts: Access a range of fantastic offers and discounts.

The launch forms part of LTC’s ongoing commitment to supporting the health and wellbeing of people working across the licensed trade and wider hospitality sector.

Joby Mortimer, Director of Charity Operations at the Licensed Trade Charity, commented: “People are the driving force behind

the hospitality industry. Ensuring support is accessible, relevant and easy to find is crucial. We know that people’s wellbeing journeys are always changing, so the support available to them should reflect that. That’s why we have enhanced our Wellbeing Platform to be more personalised than ever before, helping even more people access the resources they need, when they need them.”

LTC has been supporting people in licensed hospitality for more than 230 years. In 2025 alone, LTC supported 45,000 people through a range of services including wellbeing support, practical advice, financial assistance, a 24-hour confidential helpline and employee assistance programmes.

To sign up and access the full Wellbeing Platform, visit: ltc.wellbeinggateway.co.uk/login/ www.barmagazine.co.uk

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HOSPITALITY HEROES

ROB WALLIS FROM BARTENDER TO FOUNDER, ROB WALLIS HAS BUILT MOTH AROUND A SIMPLE BELIEF: GREAT DRINKS SHOULD NEVER COME AT THE EXPENSE OF GREAT HOSPITALITY. HE SHARES HOW A PASSION FOR LOOKING AFTER PEOPLE SHAPED THE BRAND’S PREMIUM APPROACH TO RTDS, THE OPPORTUNITY HE SAW IN THE MARKET, AND WHY THERE IS STILL PLENTY OF ROOM TO GROW.

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HOSPITALITY HEROES

YOU CAME INTO MOTH WITH A BACKGROUND IN HOSPITALITY — WHAT DID THOSE EARLY EXPERIENCES TEACH YOU ABOUT WHAT PEOPLE REALLY WANT FROM A DRINK, AND HOW DID THAT SHAPE THE IDEA FOR MOTH? That background in hospitality was everything to what MOTH has become — both in terms of the culture we have as a business, looking after people well, having a team mentality, and making sure we look after our customers properly.

I fell in love with food and drink because, really, it started with looking after people. And that’s what hospitality is. That’s why you get out of bed. That’s why you do the crazy hours. That’s why you work so hard. All of it comes back to wanting to look after people.

For me, that philosophy has translated into what I wanted MOTH to be — making sure it’s a great culture and a great place to work. Then also thinking about our customers and what it’s like to work with us. Making sure we look after the trade — the pubs and restaurants — because they’re not just faceless businesses. People come and see you. We talk about it, we collaborate with the trade, and we do the same with grocers and customers as well.

The entirety of MOTH is based on a friendship with my co-founder of 15 years — we were best mates at school. Then there’s the hospitality experience of being a bartender and wanting to look after people. That’s really where it all came from.

WHERE DID THE IDEA FOR MOTH COME FROM, AND WHAT WAS THE GAP YOU AND THE TEAM FELT EXISTED IN THE DRINKS MARKET AT THE TIME? It’s really simple. I was a bartender. I made a great Old Fashioned. I just wanted one that was already made as well as I could make it myself.

So, we went looking — we scoured the internet, looked at specialty shops, looked at what was happening in places like Australia and America — everywhere we could find. But it was never quite the same as what we’d make ourselves.

We thought, if it doesn’t exist, why don’t we make it? I would drink it. Sam would drink it. Maybe other people would try it.

We just wanted to create a product for ourselves: something that was as good as we could make it, but as easy as grabbing a can of beer or a glass of wine.

That’s where it started, because we genuinely couldn’t find that.

THE RTD CATEGORY HAS EVOLVED HUGELY — FROM BEING ASSOCIATED WITH CONVENIENCE TO BECOMING A GENUINELY PREMIUM PART OF THE DRINKS MARKET. WHERE DO YOU THINK MOTH HAS FITTED INTO THAT EVOLUTION, AND WHAT DO YOU THINK THE NEXT PHASE OF THE RTD MOVEMENT LOOKS LIKE? I like to think we’ve helped build the premium RTD category in the UK. I think that’s because of our focus on quality, and that’s why we’ve had the success we’ve had.

Previously, the whole RTD category was about: “How cheap can you make it?” MOTH was asking a different question: “How good can you make it?” Then we worked out the price.

It doesn’t have to just be about convenience. It can be about quality too. We think you can have both, and that’s the change

we’ve seen — and the market has really responded to that.

One of the best testaments to that isn’t just grocery stores; it’s the on-trade picking it up and saying, “This is good enough to put in my venue.” Now, teams that don’t have time to train people on making margaritas, or don’t have bartenders, or don’t have the space, can still serve great cocktails.

And for me, coming from a bartender background, that’s really exciting. I’ve worked in bars where you’re 10 deep, you don’t have the team, the staff, or the expertise to make every drink someone wants. Someone wants a margarita, an espresso martini, a Cosmopolitan, an Old Fashioned — and then the next person wants four different drinks. You just can’t do it. Speed of service lets you down.

To be able to solve that problem — not replace bartenders, but help them — and give customers an amazing experience is the best thing.

I can serve five margaritas in the time it takes you to pour a pint of lager. In the past, you could never have had that speed and still had it be a great margarita. Now you can. It’s just as good, if not better, and you can serve five people in that time.

That’s crazy.

MOTH HAS GROWN FROM A RELATIVELY NEW CHALLENGER INTO A MUCH MORE ESTABLISHED DRINKS BRAND. WHAT HAVE BEEN THE BIGGEST LESSONS — OR SURPRISES — ALONG THAT JOURNEY, AND HAS ANYTHING CHANGED ABOUT THE WAY YOU THINK ABOUT BUILDING A DRINKS BRAND? I think the biggest change for us is how ambitious we are.

We went to the US and realised it’s 38 times the size of the UK drinks market. It’s massive. Even though it’s only five or six times as many people, the opportunity is huge.

But then you come back to the UK and you start wondering where the ceiling is. And I think we’ve realised we’re nowhere near it. We’ve only just started.

There are so many occasions we can go after. There are so many people who have never heard of MOTH. We’d love to change that. The exciting thing is that if everyone already knew who we were, there would be nowhere left to go — but there are still so many people who are going to discover us.

For us, there’s a renewed ambition and commitment to the UK, both in the off-trade and the on-trade. There’s so much more we can do and so much more space to grow.

I know we’re seen as one of the bigger brands now, but honestly, I still feel like a startup with so much left to go after.

The cans are really exciting and there’s still lots of growth there, but we’re also trialling draught at the moment — margaritas on draught. That opportunity in the trade is something I’m really excited about.

We’re currently testing it in around 20 venues, and we’re seeing a lot of success. Imagine walking into a bar and choosing: “Do I want a beer, or do I want a margarita?” That’s a really exciting opportunity.

We’ve got some new drinks coming next year, which I’m genuinely excited about. I’m literally in the labs with the team working on them, which is a lot of fun.

And then, in the US, we’re currently in three states. We’re still small, but we’re in places like Trader Joe’s, Whole Foods, and Target. The ambition there is still massive, and we’re really excited about what’s possible. www.barmagazine.co.uk

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

Winners of multiple Great Taste Awards

17/12/2025 16:25

BAR MAGAZINE AWARDS

www.barmagazineawards.co.uk

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BAR MAGAZINE AWARDS

MAKE YOUR MARK THE BAR MAGAZINE AWARDS RETURN FOR 2027, CELEBRATING THE UK’S MOST AMBITIOUS OPERATORS, INNOVATORS AND HOSPITALITY HEROES. WITH APPLICATIONS CLOSING IN JUST A FEW MONTHS, NOW IS THE TIME TO PUT YOUR PEOPLE, VENUES AND ACHIEVEMENTS FORWARD FOR INDUSTRY RECOGNITION.

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pplications are now open for the 2027 Bar Magazine Awards – but the countdown is on. With entries closing in the coming months, hospitality businesses across the UK are being urged to make sure the individuals, teams and concepts shaping the future of the industry have their moment in the spotlight.

The BMAs are a chance to celebrate excellence across every corner of hospitality, recognising the people and businesses setting new standards in creativity, leadership, innovation and guest experience.

AWARDS THAT MAKE A DIFFERENCE Each year, the Bar Magazine Awards shine a light on the individuals, venues and teams redefining what great hospitality looks like. From inspirational leaders and exceptional bartenders to marketing innovators, sustainability champions and those quietly making a difference behind the scenes, the awards celebrate the full spectrum of talent driving the sector forward.

The 2027 categories reflect the diversity and evolution of

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the industry, with opportunities to recognise achievements across areas including leadership, creativity, drinks innovation, sustainability, inclusivity, group success and venue excellence.

Whether you’re entering a standout individual, championing a colleague, or celebrating your entire business, the awards provide a platform to share your story with an expert judging panel and the wider hospitality community.

Submitting an entry is about more than winning. It’s an opportunity to showcase the work you’ve built over the past 12 months, highlight the people behind your success and gain recognition from industry experts who understand what genuine excellence looks like. For many finalists, being shortlisted has helped strengthen reputations, boost team morale and open new opportunities.

The BMAs are also about celebrating the people who make hospitality what it is. Nominating a colleague, mentor or team member is a powerful way to recognise the passion, creativity and commitment that often happens away from the spotlight.

BAR MAGAZINE AWARDS

THE 2027 CEREMONY The 2027 ceremony will be hosted by Jack Sotti and Kate Meehan, two respected voices in modern hospitality who bring decades of experience across bartending, drinks, consultancy and media. Together, they will create an energetic and engaging celebration that reflects the creativity, connection and community at the heart of the industry.

WHY APPLY OR NOMINATE? • Gain recognition that matters - Be judged by an expert panel that understands hospitality excellence and see your work recognised alongside the best in the UK. • Tell your story - Showcase the ideas, people and achievements that have made an impact over the past year.

• Celebrate your team - Recognise the individuals who make your business thrive and give their contribution the spotlight it deserves.

• Create new opportunities - Shortlisting can elevate reputations, strengthen team pride and help open doors across the industry.

TICKETS ARE NOW AVAILABLE The Bar Magazine Awards are not only about recognising the winners – they are a celebration of the entire hospitality community. Tickets give you the chance to join industry leaders, finalists and fellow hospitality professionals for an unforgettable

evening of networking, celebration and recognition.

A ticket includes access to the awards ceremony, a welcome drink on arrival, a three-course dinner, entertainment throughout the evening, and the opportunity to celebrate alongside some of the UK’s most exciting hospitality talent.

Whether you’re attending to support your team, celebrate a nomination or simply be part of one of the industry’s biggest nights, tickets are the perfect way to experience the BMAs in person.

With entries closing soon, don’t wait until the last minute.

Submit your application, nominate someone deserving, and secure your place at the 2027 Bar Magazine Awards.

Visit barmagazineawards.co.uk for full category details, entry guidance, deadlines and ticket information.

DON’T MISS YOUR CHANCE TO ENTER With applications closing in just a few months, now is the time to start preparing your entry. Whether you’re celebrating an outstanding venue, an innovative concept, an inspiring individual or a team achievement, the 2027 Bar Magazine Awards are your opportunity to ensure your work receives the recognition it deserves. www.barmagazineawards.co.uk

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BAR MAGAZINE AWARDS – OUR PARTNERS

MR BLACK WE WELCOME MR BLACK AS AN OFFICIAL SPONSOR OF THE BAR MAGAZINE AWARDS 2027, WITH SHANNON HORT, BRAND MANAGER AT PROOF DRINKS, SHARING THE BRAND’S PASSION FOR QUALITY, CRAFTSMANSHIP AND COCKTAIL CULTURE, AND WHY CELEBRATING THE PEOPLE SHAPING THE UK’S BAR SCENE MATTERS. TELL OUR READERS ABOUT YOUR BRAND AND WHAT SETS YOU APART WITHIN THE HOSPITALITY SECTOR… Mr Black is an award-winning cold brew coffee liqueur crafted for the modern bar. Made with specialty-grade Arabica coffee sourced from Colombia and Ethiopia, each coffee is roasted and cold brewed before being blended with Australian wheat vodka, creating a coffee liqueur that is bold, complex and unmistakably coffee-forward. With less sugar and more coffee than traditional coffee liqueurs, Mr Black is designed to let the coffee shine in every serve, particularly in the iconic Espresso Martini.

Coffee has long been a daytime ritual. Mr Black reimagines it for the night, bringing together the worlds of specialty coffee and cocktail culture. This commitment to quality has earned the brand recognition across the industry, including IWSC medals in 2024 and 2025 and a Gold Liqueur Masters award from The Spirits Business in 2025. Today, Mr Black is the world’s number one trending coffee liqueur and a favourite among bartenders who value flavour, craftsmanship and versatility behind the bar.

WHAT INSPIRED YOUR DECISION TO SPONSOR THE 2027 BAR MAGAZINE AWARDS AND HOW DOES IT ALIGN WITH YOUR BRAND’S VALUES AND VISION? Sponsoring the 2027 Bar Magazine Awards is a natural extension of what Mr Black stands for. The brand has always been built with bartenders in mind, supporting the trade with exceptional products, meaningful partnerships and a genuine passion for cocktail culture. Celebrating the people who push hospitality forward aligns perfectly with our ambition to become the coffee liqueur of choice for the on-trade.

HOW IMPORTANT ARE EVENTS LIKE THE BAR MAGAZINE AWARDS TO THE INDUSTRY? Industry events such as the Bar Magazine Awards are essential to the continued success of hospitality. They recognise excellence, celebrate innovation and bring together a community driven by creativity and craftsmanship. They also provide an opportunity to inspire the next generation of bartenders while shining a spotlight on the venues and individuals setting new standards across the industry. Mr Black is proud to support an event that champions the talent, passion and dedication that make the UK’s bar scene one of the best in the world. mrblack.co

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BAR MAGAZINE AWARDS – OUR PARTNERS

DON PAPA RUM SHANNON HORT, BRAND MANAGER AT PROOF DRINKS, EXPLAINS WHY DON PAPA RUM IS PROUD TO SPONSOR THE BAR MAGAZINE AWARDS 2027, SHARING THE BRAND’S PHILIPPINE HERITAGE, COMMITMENT TO CREATIVITY AND CRAFTSMANSHIP, AND ITS PASSION FOR CELEBRATING THE PEOPLE SHAPING THE FUTURE OF HOSPITALITY. TELL OUR READERS ABOUT YOUR BRAND AND WHAT SETS YOU APART WITHIN THE HOSPITALITY SECTOR… Rum is made from sugarcane grown in only a handful of regions around the world. Unknown to many, the Philippines is one of them. It has produced exceptional rum for generations, yet exported very little. Built on this rich heritage, Don Papa is the country’s first premium sipping rum, showcasing the depth, character and craftsmanship of Philippine rum to drinkers around the world.

Don Papa Masskara pays tribute to the iconic MassKara Festival of Negros Occidental, celebrating the island’s vibrant culture and creativity. Inspired by the festival’s joyful spirit, it is infused with locally sourced tropical ingredients, indigenous spices, fruit and honey, before being aged in American oak barrels and blended with a pot still infusion to create a rich, complex and unmistakably tropical flavour profile.

WHAT INSPIRED YOUR DECISION TO SPONSOR THE 2027 BAR MAGAZINE AWARDS, AND HOW DOES IT ALIGN WITH YOUR BRAND’S VALUES AND VISION? As a brand inspired by creativity, craftsmanship and celebration, sponsoring the 2027 Bar Magazine Awards was a natural fit.

Bartenders and bar operators are at the heart of our industry, shaping drinking culture through innovation, storytelling and memorable guest experiences. We are proud to champion the people behind the bar who continually raise the standard of hospitality across the UK.

HOW IMPORTANT ARE EVENTS LIKE THE BAR MAGAZINE AWARDS TO THE INDUSTRY? The Bar Magazine Awards celebrate excellence, recognise emerging talent and provide an opportunity for the industry to come together, share ideas and inspire one another. These moments are vital for hospitality, not only because reward hard work and dedication but also encourage innovation, foster community and help attract the next generation of hospitality professionals.

At Don Papa, we believe great bars are where remarkable stories begin. Whether introducing guests to the flavours of the Philippines through a perfectly crafted serve or creating unforgettable experiences, hospitality professionals play an essential role in bringing our brand to life. We are delighted to support the Bar Magazine Awards and celebrate the people whose passion and creativity continue to shape the future of our industry. donpaparum.com

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BAR MAGAZINE AWARDS – OUR PARTNERS

MENABREA WITH 180 YEARS OF ITALIAN BREWING HERITAGE BEHIND IT, MENABREA JOINS THE BAR MAGAZINE AWARDS 2027 AS AN OFFICIAL SPONSOR, CELEBRATING THE CRAFTSMANSHIP, PASSION AND EXCELLENCE THAT DEFINE THE HOSPITALITY INDUSTRY. ELEANOR QUIGLEY, SENIOR BRAND MANAGER FOR MENABREA, DISCUSSES WHAT MAKES THE BRAND UNIQUE AND WHY RECOGNISING THE PEOPLE BEHIND BRITAIN’S BEST BARS HAS NEVER BEEN MORE IMPORTANT.

WHAT SETS YOUR BRAND APART WITHIN THE INDUSTRY? With 180 years of brewing history, Menabrea is one of Italy’s oldest birras and is crafted from high quality ingredients and careful brewing techniques that give it a distinctive taste when compared with other premium world beers.

Hailing from the Piedmont region of Italy, Menabrea knows a thing or two about the role good food and drink can play together and the range of premium beers pairs excellently with food giving operators the opportunity to play into more occasions when they stock Menabrea.

At the heart of the range is Menabrea Bionda, a 4.8% ABV pale lager that offers a harmonious balance of hoppy brightness and malty depth with citrus undertones, giving it the versatility to enhance a wide variety of dishes. This is available on draught and in 330ml bottles. Also included is Menabrea Zero Zero which has been brewed for times when you still want the refreshing, authentic taste of an Italian Alpine beer but without the alcohol.

Menabrea Zero Zero is a beautifully delicate yet full bodied golden beer. The last beer to complete the range is Menabrea Ambrata, a 5.0% ABV amber beer, with an inviting nose of fine malted barley, subtle toasted walnut and fresh coffee beans. This

complex and malty beer pairs beautifully with rich meats and stews as well as complementing a variety of cheeses. Both Zero Zero and Ambrata come in 330ml bottles.

Menabrea is stocked across various venues from high end bars and restaurants as well as premium hotels.

HOW IMPORTANT ARE EVENTS LIKE THE BAR MAGAZINE AWARDS TO THE INDUSTRY? Events and award ceremonies are hugely important for giving the industry the recognition it deserves. Venues and all those involved, both front of house and behind the scenes, dedicate a huge amount of care, passion and effort in ensuring customers have the best experience, so it is great to be able to turn the spotlight on them, giving them a chance to enjoy the best in hospitality and celebrate the incredible work they do.

The Bar Magazine Awards do a fantastic job of bringing brands and venues together allowing those across hospitality to celebrate the fantastic work of the industry in a truly meaningful way. menabrea.co.uk www.barmagazineawards.co.uk

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5 MINUTES WITH…

INSIDE BAR KROKETA KELLY RICHARDSON, MANAGING DIRECTOR AT BAR KROKETA, SHARES THE THINKING BEHIND THE CONCEPT, THE IMPORTANCE OF GENEROUS HOSPITALITY AND HOW SPANISH TRADITION SHAPES ITS FOOD, DRINKS AND GUEST EXPERIENCE. WHAT IS THE CORE PHILOSOPHY BEHIND BAR KROKETA, AND WHAT DID YOU WANT GUESTS TO FEEL OR UNDERSTAND FROM THE MOMENT THEY WALK IN? Bar Kroketa began with the simple, slightly greedy idea that the croqueta deserved its own bar. We love the croquetas we serve at sister-restaurant Brindisa Tapas, and are proud to say the Jamón Ibérico croqueta recipe has not changed since the first day we served it. But we got thinking, “How can we showcase the humble croqueta in all its shades?” We couldn’t do it in the context of Brindisa Tapas, and so Bar Kroketa was born!

Kroketa is where we stopped being polite and proper about things. I want guests to stand at the counter, order too much and stay too long. I want them to feel their shoulders relax the second they walk in the door - that exhale of a good Spanish bar where nobody’s rushing you and you have to speak slightly too loudly to be heard over the buzz.

HOW DO YOU DEFINE HOSPITALITY AT BAR KROKETA, AND HOW DOES THAT SHAPE THE WAY YOUR TEAM LOOKS AFTER GUESTS? Hospitality, for us, is organised chaos and generosity. It’s not a scripted “enjoy your evening”, it’s a team that clocks you’re celebrating and quietly sends something over. We hire for personality. I can train someone to describe a vermut, but I can’t train them to have a good time and to care whether guests are enjoying themselves. Our team looks after guests the way you’d look after friends who have turned up unannounced: delighted they came, determined to feed them well, and faintly competitive about it.

HOW DO YOU APPROACH PAIRING DRINKS WITH THE FOOD, AND WHAT’S THE RELATIONSHIP BETWEEN THE TWO? Honestly, the drink usually gets there first, and the food comes running after. Vermut on ice wants something salty and crunchy, and a croqueta will happily go home with almost anyone! We don’t do reverent, silent pairings. We like the plate and the glass arguing for centre stage a little, the way they do at the counter in San Sebastián. Get it right and it won’t be long before we’re serving the next round. Get it wrong... well, there’s always the next round!

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HOW DO YOU BALANCE STAYING TRUE TO YOUR TRADITIONS WITH CREATING SOMETHING DISTINCTLY YOUR OWN? Tradition is the recipe. It’s fundamental but we aren’t dogmatic - we play and we have fun with it. Thirty years of Brindisa relationships mean we won’t reinvent the croqueta out of ego, but we’re a London bar, not a museum. The bones stay Spanish and honest, then personality does the rest. The balance is knowing which rules are load-bearing and which are just there to be broken over a second glass of vermut! kroketa.co.uk @bar_kroketa

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ANY PORT IN A COCKTAIL STORM? BEN COTTS OF LANCHESTER WINES EXPLORES HOW PORT CAN MOVE BEYOND ITS FESTIVE ASSOCIATIONS, OFFERING BARS A VERSATILE, LOWER-ABV OPTION FOR REFRESHING SPRITZES, LONG DRINKS AND MORE COMPLEX COCKTAILS.

ROSÉ PORT BLOOD ORANGE SPRITZ A light, refreshing spritz with bright citrus notes from the blood orange, balanced by the berry fruit and freshness of the Rosé Port.

• 50ml Vista Alegre Rosé Port • 50ml Prosecco • 100ml Blood Orange Soda (such as Sanpellegrino Aranciata Rossa) • Orange slice and sprig of rosemary to garnish Build over ice in a large wine glass. Add the Rosé Port and blood orange soda, stir gently, then top with Prosecco.

Garnish with orange and rosemary.

TAWNY PORT OLD FASHIONED

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or many UK drinkers, Port still sits firmly in the festive corner: cheese boards, Christmas menus and fireside glasses. But that does the category a disservice.

In Portugal, with its Mediterranean climate, Port is far more versatile, often enjoyed chilled, over ice or lengthened with tonic as a refreshing aperitif. Back in the UK, that versatility presents an opportunity for bars looking to offer premium, flavour-led serves that don’t rely on high-strength spirits.

Port delivers depth, heritage and a naturally lower ABV than many classic cocktails, while offering strong margin potential, particularly in long drinks and spritz-style serves. Its range of styles also gives bartenders plenty to work with. White Port pairs naturally with tonic and citrus for light, refreshing serves, while Rosé Port brings fresh berry fruit and vibrant colour to spritzes and aperitifs. Ruby Port contributes ripe fruit and body, while Tawny adds notes of dried fruit, caramel and nuts that lend themselves to richer, spirit-forward cocktails.

One of Port’s strengths behind the bar is its ability to bring sweetness, texture and complexity without heavy reliance on syrups or additional modifiers. It works comfortably with citrus, bitters, soda, tonic, Prosecco and darker spirits, allowing bartenders to create distinctive serves that remain simple to execute during busy service.

For operators refreshing cocktail menus, Port offers a useful bridge between summer spritz drinking and the richer flavours associated with autumn. Whether light and refreshing or deeper and more contemplative, it is a flexible ingredient that deserves a place well beyond the Christmas season. lanchesterwines.co.uk

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A rich, spirit-forward twist on the classic Old Fashioned, where Vista Alegre Tawny Port adds layers of dried fruit, caramel and toasted nuts to the warming notes of bourbon.

Finished with orange oils, it’s smooth, complex and perfect for slow sipping.

• 25ml Vista Alegre Tawny Port • 50ml Woodford Reserve Bourbon • 10ml maple syrup • 5 dashes Angostura bitters • Orange peel, to garnish Build in an Old Fashioned (Rocks) glass over ice. Stir until chilled, then express orange peel over the glass and garnish.

ROSÉ PORT NEGRONI • 20ml Vista Alegre Rosé Port • 30ml Gin Mare (or other gin with slight salinity) • 30ml Campari • 5 to 10ml squeezed Orange • Garnish orange twist Fill a short, heavy-bottomed tumbler (rocks glass) or a separate mixing glass with ice.

Add the Vista Alegre Rosé Port, gin, Campari and orange juice directly over the ice. Stir the mixture gently for 20 to 30 seconds. Stirring chills the drink and melts just enough ice to dilute the strong alcohol, smoothing out the sharp bitter and sweet flavours.

Add a few more ice cubes and stir. Garnish with your fresh orange peel and twist it over the glass to express the fragrant oils into the drink.

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CRUNCH INTO CHRISTMAS AS THE FESTIVE SEASON BRINGS BIGGER GROUPS, LONGER VISITS AND BUSIER BARS, PRINGLES OFFERS OPERATORS A SIMPLE WAY TO TAP INTO THE SNACKING OPPORTUNITY. WITH CROWD-PLEASING FLAVOURS, A CONVENIENT SINGLE-SERVE FORMAT AND STRONG IMPULSE APPEAL, IT’S AN EASY ADDITION TO THE CHRISTMAS OFFERING THAT CAN BOOST INCREMENTAL SALES WHILE KEEPING SERVICE QUICK AND HASSLE-FREE.

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he festive season is one of the busiest and most valuable trading periods for pubs and bars, with consumers looking to celebrate, socialise and indulge in memorable experiences. While seasonal drinks and festive food menus often take centre stage, snacks can play an equally important role in driving incremental sales and enhancing the customer experience. For operators looking to maximise every sales opportunity this Christmas, Pringles 40g offers a simple, recognisable, and versatile solution that fits perfectly into the festive pub environment. From their broad flavour range and strong consumer appeal to their shareable format and impulse purchase potential, Pringles can help venues deliver both convenience and enjoyment during the seasonal rush.

A FLAVOUR FOR EVERY FESTIVE OCCASION One of the biggest advantages of stocking Pringles is the breadth of flavours available. During the festive season, pubs and bars welcome a diverse mix of customers, from office party groups and families to friends meeting for seasonal celebrations. Having a snack range that caters to different tastes can help venues appeal to a wider audience. Traditional favourites such as Original, Sour Cream & Onion and Salt & Vinegar continue to offer familiar appeal, while bolder flavours

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such as Texas BBQ Sauce and Paprika provide an option for customers looking to try something different. This combination of classic and contemporary flavours allows pubs to create a strong snacking offer without unnecessary complexity. The variety also encourages customers to purchase more than one flavour, whether for sharing across a table or pairing with different drinks throughout a visit. During the festive period, when consumers are often spending longer in venues and gathering in larger groups, this can provide additional opportunities to increase snack sales.

IDEAL FOR BUSY FESTIVE TRADING Christmas can place significant pressure on bar staff, particularly during peak trading periods. Operators need products that are easy to serve, minimise waste and support efficient operations.

Pringles’ distinctive stackable format makes them an excellent choice for busy pubs and bars. The cans are easy to store, simple to display and require no preparation, helping venues maintain a smooth service experience even during periods of high demand. Staff can serve them quickly, while customers benefit from a convenient and familiar snack option. The compact 40g format is particularly suited to pubs and bars, offering a singleserve option that sits comfortably alongside drinks purchases.

Positioned on the back bar or close to the point of purchase, Pringles can easily become part of a customer’s spontaneous buying decision.

SUPPORTING SOCIAL OCCASIONS At its heart, Christmas trading is about bringing people together.

Pubs play an important role in creating social experiences, and snacks can contribute significantly to those moments. Pringles’ familiar format encourages sharing and communal consumption, making them particularly relevant during festive gatherings.

Whether friends are catching up over drinks, colleagues are attending a Christmas party or families are enjoying seasonal celebrations, snacks help create a more relaxed and sociable atmosphere. By offering customers a trusted brand that is easy to share, operators can enhance dwell time, encourage additional purchases, and help create positive experiences that keep customers returning throughout the festive period and beyond.

DRIVING VISIBILITY AND IMPULSE PURCHASE During busy trading periods, visibility matters. Consumers often make spontaneous snack purchases while ordering drinks, making effective product placement essential. Pringles benefits from highly recognisable packaging that stands out in busy pub environments. Eye-catching point-of-sale materials are also available through Kellogg’s Vantage platform, helping operators put the brand front and centre where customers are most likely to make purchasing decisions. These merchandising opportunities can help drive awareness and encourage impulse purchases at the bar, particularly during Christmas when customers are often more willing to treat themselves and add extras to their orders.

ADDING ENGAGEMENT BEYOND THE SNACK Today’s consumers increasingly value experiences as much as products. Pringles supports this trend through its Poptopia platform, which can be accessed via QR codes found on Pringles cans. The digital experience offers consumers interactive content, games and prize opportunities, providing an additional layer of engagement beyond the snack itself. During the festive season,

when customers are looking for entertainment and memorable moments, these added experiences can contribute to a more enjoyable pub visit.

THE SMART SEASONAL STOCKING CHOICE Consumer snacking habits continue to evolve, with growing demand for convenient, flavour-packed products that support social occasions. Across pubs and bars, shareable snacks and grazing formats remain an important part of the overall customer experience, particularly during key seasonal events. Pringles 40g ticks all the right boxes for festive trading. The range offers broad flavour appeal, complements drinks occasions, supports impulse purchases, and provides a quick, hassle-free option for busy operators. Combined with strong brand recognition and engaging consumer experiences, it is a product well positioned to help venues make the most of the Christmas opportunity. For pubs and bars preparing for the festive rush, stocking up on Pringles 40g could be a simple way to boost snack sales, enhance customer satisfaction, and add extra sparkle to the season. www.barmagazine.co.uk

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READY-TO-DRINK, READY FOR YOUR BAR FROM BUSY WEEKEND SERVICES TO RELAXED AFTER-WORK DRINKS, HARD ROCK COCKTAILS MAKE IT EASIER FOR OPERATORS TO DELIVER A VARIED COCKTAIL OFFERING WITHOUT ADDING COMPLEXITY BEHIND THE BAR. WITH EIGHT CROWDPLEASING SERVES AND THE CONVENIENCE OF RTD, THE RANGE BRINGS CONSISTENCY, SPEED AND STANDOUT BRAND APPEAL TO EVERY OCCASION.

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or bar operators, offering a varied cocktail menu can come with added stock, preparation and pressure on the bar team. Hard Rock Cocktails provide a simple way to offer customers premium cocktail serves, without adding unnecessary complexity behind the bar.

The range features eight popular flavours – Classic Mojito, Peach Punch, Mango Mojito, Coconut Breeze, Espresso Martini, Piña Colada, Strawberry Daiquiri and Passion Fruit Martini – giving operators the flexibility to cater to different tastes and drinking occasions from one convenient range.

Ready to serve straight from the can or poured over ice with a simple garnish, Hard Rock Cocktails take away the need for measuring, mixing and complicated preparation. This makes it easier for teams to deliver a consistent cocktail experience, whether it’s a quieter midweek service or a busy night behind the bar.

For operators, that simplicity can also make managing a wider cocktail offering easier. Rather than stocking multiple spirits, mixers and ingredients for every individual serve, Hard Rock Cocktails provide a selection of established cocktail favourites in a

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format that is easy to store, serve and manage.

The Hard Rock name adds another layer of appeal. As one of the world’s most recognised hospitality and entertainment brands, it brings instant consumer recognition and strong associations with music, nightlife and memorable experiences.

Having that familiarity behind the bar can help products stand out and encourage customers to choose something they already know and trust.

As we move into September and beyond, cocktails continue to play a role across a wide range of occasions, from after-work drinks and dining to nights out, live entertainment and events.

For venues, having a flexible cocktail option that can work across different occasions can help keep the drinks menu relevant throughout the year.

Hard Rock Cocktails offer operators a straightforward way to expand their cocktail offering, combining premium cocktail serves, variety and consistency with the simplicity of a ready-to-drink format – all backed by a globally recognised brand. hardrockcocktails.cafe

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CHRISTMAS – ESSENTIAL 5

MAKE CHRISTMAS COUNT HERE ARE FIVE SMART WAYS TO GET MORE CUSTOMERS THROUGH THE DOOR THIS FESTIVE SEASON — AND KEEP THEM COMING BACK IN JANUARY.

1

START THE FESTIVE BUZZ EARLY

Don’t wait until December to start talking about Christmas. Build anticipation from November with a steady stream of festive content across Instagram, TikTok and email. Tease seasonal drinks, new menus, décor and upcoming events, giving customers a reason to put your venue in their plans early. Create a simple content countdown in the weeks before Christmas, mixing behind-the-scenes content with staff picks, customer favourites and event announcements. The aim is to make your bar feel like part of the festive season — not somewhere customers remember at the last minute.

2

GIVE PEOPLE A REASON TO VISIT

Festive footfall isn’t just about being visible; you need a compelling reason for people to choose your venue. Think limited-edition cocktails, festive sharing menus, live music, DJ nights, quizzes, themed parties or after-work drinks. Create experiences that are easy to understand and share, then package them into clear social posts with strong visuals and a direct call to action. Scarcity can also help: limited-time serves, specific event dates or early-bird offers give customers an extra incentive to book or visit sooner rather than later.

3

TURN SOCIAL CONTENT INTO SOCIAL PROOF

Your customers are one of your strongest marketing tools, particularly during the festive season. Encourage guests to tag your venue and share their experiences by creating photogenic drinks, décor and moments worth posting. Re-share the best customer content across your own channels, always crediting the original poster. You can also introduce simple incentives, such as a prize draw for customers who tag your venue in their festive posts. User-generated content provides authentic social proof and helps potential customers picture themselves enjoying Christmas at your bar.

4

TARGET THE RIGHT LOCAL AUDIENCE

Christmas brings a huge opportunity to reach people who live and work close to your venue. Use paid social advertising to target your local area, with different messages for different audiences — from office workers looking for post-work drinks to groups searching for somewhere to celebrate. Retarget people who have visited your website or engaged with your social channels with booking-focused ads as the season approaches. Don’t overlook email, either: previous customers are already familiar with your venue, making them an ideal audience for festive offers, events and reminders.

5

MAKE EVERY VISIT DRIVE THE NEXT ONE

The best festive marketing doesn’t stop when the customer walks through the door. Use the Christmas period to build relationships that continue into January and beyond. Capture email sign-ups, encourage customers to follow your social channels and promote upcoming events while they’re in the venue. Consider a January incentive — such as a complimentary drink, food offer or loyalty reward — for anyone who visits during the festive period. Christmas can be busy, but the real marketing win is turning those seasonal visitors into regular customers long after the decorations come down.

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CHRISTMAS – ESSENTIAL 5

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CHRISTMAS

SHAKE UP CHRISTMAS WE EXPLORE HOW PUBS AND BARS CAN MAXIMISE FESTIVE SALES, PREMIUMISE SERVES AND CREATE MEMORABLE GUEST EXPERIENCES.

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hristmas remains one of the most important trading periods of the year for pubs and bars, presenting a major opportunity to increase revenue, attract new guests and build loyalty through memorable experiences. However, with increased footfall, higher customer expectations and pressure on teams, success depends on preparation across every part of the operation – from drinks menus and food pairings to bar design, service and presentation.

As consumers look for occasions that feel special, operators have an opportunity to create festive experiences that go beyond simply serving seasonal favourites. By combining premium products, thoughtful menus and efficient operations, venues can encourage trade-up, increase spend per head and ensure guests leave with lasting memories.

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For many venues, Christmas is the ideal time to introduce customers to something new, whether through seasonal cocktails, premium spirits or elevated serves. Consumers are often more willing to explore during celebrations, making the festive period an opportunity to showcase products and experiences they may not usually choose.

According to Chris Jones, Managing Director at Paragon Brands, festive drinks menus should focus on familiar serves with a seasonal twist.

“Traditional mulled wine is always popular at Christmas but offering more options of mulled cocktails with spices takes this festive classic and elevates the concept, catering to demand for variety when it comes to winter warmers,” he says.

One example is the Mulled 43 cocktail, a warmer interpretation

CHRISTMAS

of the classic festive drink combining Licor 43, red wine, sugar cube, lemon juice and orange bitters, finished with cinnamon and fresh orange.

“The aromatic herb and spice blend and botanicals in Licor 43 really evoke the festive spirit of the season, making the liqueur a back bar essential over Christmas,” adds Chris.

Beyond seasonal cocktails, Chris highlights the importance of balancing indulgence with simplicity during one of the busiest periods of the year.

“Keep cocktail menus simple and reduce complexity where you can,” he advises. “Pre-batch best sellers or signature serves – this helps to reduce customer wait times and relieves pressure on the back bar during peak periods.”

Other opportunities include dark spirits, which naturally align with winter drinking occasions, and serves that can work across different day parts.

“For a decadent, easy-to-assemble seasonal serve, the Dark ‘n Stormy steps into the spotlight with its warm flavours and fireside feels,” says Chris. “A sweetly spiced blend of rum, ginger beer and fresh lime served in a highball can be made in pitchers or individually as an early evening drink or as a digestif for the afterdinner moment.”

While product quality remains central to premiumisation, the way drinks are presented can have a significant influence on customer perception.

Darren McGinn, Sales Manager at Glencairn, believes glassware is often an overlooked part of creating a premium experience.

“People often underestimate just how important the right glassware is,” he says. “The perfect glass should be designed to enhance aroma, focus the nose, and elevate the overall tasting

experience, ensuring every sip reflects the spirit’s or serve’s true character.”

During Christmas, when customers are more likely to trade up and celebrate with premium drinks, glassware can help venues create a stronger sense of occasion.

“Luxury glassware helps pubs and bars add to the sense of occasion, justify premium pricing, and create a more distinctive festive experience that adds value for both guests and venues,” Darren explains.

For whisky in particular, Christmas presents a valuable opportunity for venues to encourage exploration and premium serves.

“Christmas offers a great opportunity for pubs and bars to showcase whisky as more than just a drink,” says Darren.

“Whether it’s premium after-dinner serves, or festive tasting experiences, the season can be used to encourage customers to explore more prestigious whiskies they might not usually choose.”

He adds that serving whisky in the correct glass can transform the experience.

“Serving whisky in a Glencairn Glass – the world’s official whisky glass – enhances the enjoyment of all whiskies. Its tapering mouth captures those all-important aromas, and the wide bowl allows the fullest appreciation of the whisky colour with the thistle style base designed to be comfortable in your hand.”

Since launching 25 years ago, more than 50 million Glencairn Glasses have been used by bars, restaurants, distilleries and whisky events globally, reinforcing its position as a recognised tool for whisky appreciation.

Presentation is also increasingly important in encouraging social www.barmagazine.co.uk

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CHRISTMAS

Stirred Studio

sharing and creating memorable moments.

“Beautiful crystal glassware enhances the appearance, aroma and character of a spirit, wine or cocktail, making every serve feel more special from the very first sip,” says Darren. “During the festive season, a beautifully presented drink is also more likely to be photographed and shared on social media, giving venues valuable organic exposure while reinforcing the quality of their drinks offering.”

Alongside cocktails and spirits, beer remains an important part of the festive offer, particularly when operators create balance between trusted favourites and seasonal innovation.

John Hoe, Head of Bar Operations at Vocation Brewery, says Christmas ranges should give customers both familiarity and discovery.

“Christmas is one of the biggest commercial opportunities of the year for pubs and bars, and the best festive beer ranges are built around balance,” he says. “Consumers want trusted favourites alongside seasonal discoveries.”

“A curated range that caters for different tastes, occasions and drinking styles gives guests more reasons to visit, stay longer and return throughout the festive period.”

John explains that seasonal beers can help operators encourage premiumisation without alienating core customers.

“Christmas also creates the opportunity to broaden the range with richer, darker, malt-forward beers. As consumers become more willing to treat themselves and try something new, seasonal beers encourage discovery and premiumisation.”

Food pairing is another area where beer can add value. “Rich stouts pair naturally with chocolate desserts, Christmas pudding and cheeseboards, while pale ales and IPAs complement roast turkey, glazed ham and festive buffets,” he says.

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“Pairing suggestions on menus or festive packages can elevate guest experience and increase spend per head.”

Christmas menus are also evolving as customers seek experiences rather than simply meals. For operators, this means finding ways to create indulgence while maintaining consistency and efficiency.

Leigh Baker, Customer Proposition Director – Foodservice at Booker, says festive menus should combine nostalgia with creativity.

“Newstalgia is the buzzword for this festive season – blending familiar favourites with contemporary updates can make menus feel on-trend and creative without losing their core seasonal appeal,” she says.

“It’s about creating comfort-led dishes that feel elevated and have a stylish visual appeal and premium finish. 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.”

Sharing occasions are another opportunity during the festive period.

“Sharing boards and group grazing have been trending throughout the year and this is set to continue into the festive season when groups are more likely to meet up for casual dining and drinking,” Leigh explains.

“Customers are actively looking for informal, grazing-style dining experiences that feel casual, but for operators it represents an opportunity to premiumise the menu and increase average spend per head.”

Behind every successful festive service is an operation designed to cope with increased demand. Efficient workflow, thoughtful layout and good preparation can make the difference between a

CHRISTMAS

smooth service and unnecessary pressure.

For Lottie Radtke-Payne from Stirred Studio, bar design should focus on helping teams work instinctively.

“An efficiently designed bar is essential. Everything should be within easy reach – ideally one step away – so bartenders can work instinctively,” she says.

“Clear zoning keeps bartenders from colliding, so when ticket volume doubles at Christmas, service stays consistent rather than chaotic.”

She highlights the importance of the “working triangle” within a bar environment.

“At Stirred Studio, I think in terms of the ‘working triangle’ – ice, glassware, spirits and garnishes within a single movement,” says Lottie. “Underbar equipment placement matters more than most realise: keeping bartenders in position cuts unnecessary movement, speeds up service and keeps them engaged with guests.”

For operators investing beyond the festive period, she believes back-of-house improvements are essential.

“Investing in your back-of-house is one of the smartest longterm decisions you can make – your bar is only as good as its back-of-house,” she says.

“Dedicated wash-up areas keep noise, clutter and dirty glassware away from guests, preserving the premium experience.

Equally important is making the bar easy to close down: plumbed-in drainage, dirt-trap-free detailing and durable, stain-resistant materials all minimise cleaning time and improve hygiene.”

Preparation remains one of the biggest factors separating successful festive trading from operational pressure. From staff training and stock planning to menu design and service

standards, operators need to ensure every part of the guest journey works.

Nathan Last, Channel Director, On-Trade at Pernod Ricard, says the quality of the overall experience will be key.

“Consumers are increasingly choosing quality over quantity,” he says. “To capitalise on consumers’ appetite for elevated drinks, operators should focus on the whole experience.”

“This could mean prioritising the quality of the serve and product, injecting creativity by adding a seasonal twist, or even bringing the serve to life through talking through the spirit’s story at the table.”

For venues preparing for the busiest trading period of the year, his advice is simple: plan early, focus on premium opportunities and ensure teams are confident delivering consistently.

“Venues should plan early, stock with premium buying intentions in mind, consider creativity and seasonal twists, and ensure staff are comfortable with replicating quality serves.”

Ultimately, Christmas success comes down to creating moments customers remember. Whether through a perfectly presented whisky, an innovative festive cocktail, a well-designed bar or a thoughtful food pairing, every detail contributes to the guest experience.

As John concludes: “Christmas isn’t just about what people drink, it’s about how they want to feel. Consumers are looking for occasions that feel special, whether that’s with colleagues, at family gatherings or discovering something new with friends.”

For pubs and bars, that creates the opportunity to deliver more than a busy trading period – it creates the chance to build experiences guests will return for long after the decorations come down. www.barmagazine.co.uk

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EXCLUSIVE INTERVIEW

ELEVATING EVERY MOMENT ELLE AND BEN CARING DISCUSS THE LAUNCH OF KRUDE, EXPLORING HOW PREMIUM OLIVE OIL CAN ELEVATE FOOD AND DRINKS, FROM PUB DISHES AND BAR SNACKS TO INNOVATIVE COCKTAILS, AND WHY IT DESERVES A PLACE BEHIND THE BAR. KRUDE BRINGS TOGETHER GORDON RAMSAY’S CULINARY EXPERTISE WITH THE HOSPITALITY AND WINE CREDENTIALS OF BEN AND ELLE CARING. WHAT MADE THIS PARTNERSHIP THE RIGHT FIT, AND WHAT SHARED VISION UNITED YOU IN CREATING A BRAND THAT AIMS TO RETHINK OLIVE OIL? From the outset, we all shared the same belief: olive oil is one of the most important ingredients in any kitchen, yet it’s often treated as an afterthought. People invest in great wine, great coffee, but olive oil has traditionally been viewed as something functional rather than something that actively shapes flavour.

Gordon brought decades of experience working with the very best ingredients in professional kitchens, while our backgrounds in hospitality and premium wine have taught us how provenance, craftsmanship and quality can transform the way people experience a product. That combination felt incredibly natural.

Together, we wanted to create a chef-led olive oil that performs across every occasion. Krude isn’t designed purely for cooking or simply for finishing; it’s what we call a “24-hour olive oil” - made for cooking, dressing, finishing and even cocktails. Ultimately, our ambition is to reposition olive oil as an essential ingredient that deserves the same level of appreciation as the very best food and drink products.

OLIVE OIL HAS LONG BEEN A STAPLE INGREDIENT IN KITCHENS, BUT IT’S INCREASINGLY FINDING ITS WAY BEHIND THE BAR THROUGH TECHNIQUES LIKE FATWASHING AND FLAVOUR LAYERING. HOW DO YOU SEE KRUDE HELPING BARTENDERS EXPLORE NEW POSSIBILITIES IN COCKTAIL CREATION? We’re seeing bartenders become every bit as ingredient-focused as chefs, and that’s creating some really exciting opportunities.

Olive oil brings texture, balance and depth in a way that very few other ingredients can, whether it’s being used for fatwashing, adding richness to a Martini or introducing subtle savoury notes into a cocktail. When we developed Krude, we deliberately wanted it to move beyond the kitchen. That’s why we describe it as a “24-hour olive oil”. It was always intended to work just as comfortably behind the bar as it does on the pass.

As consumers become more adventurous, they’re looking for cocktails with greater complexity and provenance. Premium olive oil offers bartenders another way to create memorable drinking

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EXCLUSIVE INTERVIEW

experiences, and we think we’re only just beginning to see what’s possible.

MANY OPERATORS ARE LOOKING FOR WAYS TO ADD VALUE AND PREMIUMISE THEIR FOOD OFFER WITHOUT INCREASING COMPLEXITY IN THE KITCHEN. WHAT OPPORTUNITIES DOES KRUDE CREATE FOR CHEFS AND OPERATORS TO TRANSFORM CLASSIC PUB DISHES AND BAR SNACKS THROUGH FLAVOUR, PRESENTATION AND QUALITY? One of the things we love about olive oil is that it’s probably the simplest way to elevate a dish. You don’t need to reinvent a menu or introduce complicated techniques - sometimes it’s the finishing touch that makes the biggest difference. Krude was designed around how chefs actually cook in professional kitchens. Whether it’s drizzled over eggs, yoghurt, fish, grilled meats, roasted vegetables, burrata, warm bread or ice cream, it actively shapes the flavour of a dish rather than simply sitting in the background. Consumers are increasingly interested in quality ingredients and where they come from, so using a premium, chef-led extra virgin olive oil allows operators to premiumise familiar dishes while telling a story around provenance, craftsmanship and flavour. Those details are often what people remember most.

KRUDE IS DESCRIBED AS AN INGREDIENT DESIGNED TO ELEVATE EVERY MOMENT ‘FROM DAY TO NIGHT’. LOOKING AHEAD, WHAT ROLE DO YOU SEE PREMIUM OLIVE OIL PLAYING IN THE FUTURE OF DRINKS CULTURE, AND HOW COULD BRANDS LIKE KRUDE HELP TRANSFORM THE WAY CONSUMERS EXPERIENCE COCKTAILS IN BARS AND AT HOME? We think consumers are becoming far more curious about ingredients across every category. They’ve embraced speciality coffee, natural wine and craft spirits, and we believe premium olive oil is following the same path. As people become more adventurous with food and drink, they’re looking for products that offer genuine flavour, provenance and versatility. Olive oil can bring all of those things, whether it’s enhancing a cocktail, finishing a dessert or transforming a simple meal at home. Getting the amazing benefits that quality olive oil can bring to the consumer.

Our vision has always been bigger than creating another olive oil.

We want Krude to help redefine the role olive oil plays in everyday life, from breakfast through to dinner and into evening cocktails.

That’s what we mean by a “24-hour olive oil”: an ingredient that’s just as relevant behind the bar as it is in the kitchen, encouraging people to think differently about how and where they use it. krudeoliveoil.com www.barmagazine.co.uk

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A RECIPE FOR BETTER TRADING ANDY SUNNUCKS, SENIOR BRAND MANAGER AT KINGFISHER, SHARES HOW THEIR CURRY NIGHT SUPPORT PACKAGE CAN HELP PUBS TURN QUIETER TRADING PERIODS INTO PROFITABLE OCCASIONS, COMBINING AUTHENTIC INDIAN FOOD, PREMIUM BEER AND MEMORABLE EXPERIENCES TO DRIVE FOOTFALL, DWELL TIME AND REPEAT VISITS. KINGFISHER CURRY NIGHTS ARE DESIGNED TO HELP PUBS MAKE MORE OF QUIETER TRADING PERIODS. WHAT INSPIRED THE INITIATIVE? Curry nights already have a strong place in British pub culture, combining comforting food, good value and a reason for people to come together midweek. Kingfisher has been closely associated with Indian food in the UK since the 1980s, so the initiative felt like a natural way to use that heritage to support pubs. Themed events can turn a traditionally quiet service into a genuine occasion, giving customers a clear reason to book, bring a group and stay for the full experience. For operators, they provide something distinctive, repeatable and easy to promote.

WHAT DOES THE KINGFISHER CURRY NIGHTS PACKAGE OFFER OPERATORS? The package is designed to remove as much work and risk as possible. Participating pubs receive four free kegs on installation, a premium Kingfisher font, bespoke menu development, printed menus, kitchen training, point-of-sale materials and digital marketing assets. We also provide six months of targeted social advertising.

A key part of the offer is its flexibility. Operators can cook the menus themselves with expert support or order restaurant-quality dishes from Praveen Kumar. Praveen’s solution is incredibly simple, with authentic dishes prepared to a consistently high standard and supplied in a format that is easy for pub teams to finish and serve. It allows venues to offer a credible curry experience without needing a specialist chef or placing additional pressure on the kitchen.

HOW CAN PUBS USE PREMIUM BEER PAIRINGS AND AUTHENTIC FOOD EXPERIENCES TO INCREASE DWELL TIME, ENCOURAGE REPEAT VISITS AND BOOST AVERAGE SPEND? The aim should be to make the evening feel like a proper occasion rather than simply a discounted meal deal. Authentic dishes, a beer selected to complement the food and quality branded glassware all contribute to a more premium experience.

Our three-litre Kingfisher Beer Towers add a particularly strong element of theatre. They create an immediate visual impact when brought to the table, encourage groups to share and often become a conversation starter both in the venue and across

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social media. This sense of occasion can increase dwell time, while starters, sides, sharing dishes and additional drinks provide natural opportunities to grow average spend.

EARLY CURRY NIGHTS HAVE GENERATED IMPRESSIVE RESULTS FOR PARTICIPATING PUBS. WHAT FEEDBACK HAVE YOU RECEIVED FROM OPERATORS SO FAR, AND WHAT ADVICE WOULD YOU GIVE TO VENUES LOOKING TO INTRODUCE SUCCESSFUL THEMED DINING EVENTS OF THEIR OWN? The response has been extremely encouraging. At The Cricketers Inn in Meopham, all seven planned Curry Nights sold out within 72 hours, turning traditionally quieter services into fully booked occasions. Other participating customers have shared similarly positive feedback, with one operator telling us the initiative had trebled their midweek income. We are delighted that Curry Nights have been able to add such tangible value to participating pubs.

My advice is to keep the proposition clear, promote it early and make booking easy. Give the event a recognisable identity, train the team properly and include enough theatre to make guests feel they are attending something special. Most importantly, deliver it consistently so that a successful one-off event becomes a regular customer habit.

If you’re interested in taking part, please head over to www.kingfisherbeer.co.uk/curry-nights

BBQ SEASON DONE RIGHT The Taste of the Portuguese Summer

BRING THE SPIRIT OF PORTUGAL TO YOUR BAR Email info@kingfisherdrinks.com or scan the QR code to register your interest today

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STAYING AHEAD OF COMPLIANCE PUB AND BAR OPERATORS FACE MOUNTING REGULATION, COST PRESSURES, MULTI-SITE COMPLEXITY, SUPPLY-CHAIN RISKS AND HIGH STAFF TURNOVER, LEAVING LITTLE ROOM FOR ERROR – WE SPOKE TO THE VANTIFY TEAM ABOUT WHAT THIS MEANS IN PRACTICE. WITH COMPLIANCE REQUIREMENTS CONTINUING TO EVOLVE, WHAT ARE THE BIGGEST OPERATIONAL CHALLENGES CURRENTLY FACING PUBS AND BARS, AND HOW CAN OPERATORS SIMPLIFY COMPLIANCE WITHOUT CREATING MORE ADMINISTRATIVE BURDEN? The core challenge is visibility. Many operators are managing fire risk assessments, food hygiene records, and contractor certifications across separate systems, or filing cabinets and email inboxes. Nothing talks to anything else. When an inspector or insurer asks a question, the answer should take seconds to find, not hours. Simplifying compliance does not mean doing less.

It means putting everything in one place, so evidence is ready before it is requested.

“In the pub and bar industry, compliance is no longer something that can be managed with a folder of certificates and a few annual checks. When managed proactively, compliance does more than reduce the risk of penalties – it protects reputation, improves operational efficiency and helps create safer, more resilient venues,” says Phil Jones, Chief Operating Officer, Vantify.

VANTIFY BRINGS TOGETHER COMPLIANCE, FACILITIES MANAGEMENT, TRAINING AND RISK MANAGEMENT WITHIN ONE CONNECTED ECOSYSTEM. HOW DOES THIS INTEGRATED APPROACH HELP HOSPITALITY BUSINESSES SAVE TIME, REDUCE COSTS AND OPERATE MORE EFFICIENTLY ACROSS SINGLE OR MULTISITE VENUES? A single site or a twenty-site group faces the same problem: risk hides in the gaps between systems. Connect compliance, maintenance, supplier oversight, and training, and those gaps close. An overdue fire door inspection or a lapsed food hygiene certificate becomes visible immediately, wherever the venue sits.

As Vantify’s CEO, Beatriz Shorrock, explains, “There are numerous risks that you can’t always see: unreliable contractors, missing permits, and compliance gaps that only show up when something goes wrong. Vantify brings together compliance tools, expert guidance, and training so you can actually get ahead of these problems. It’s about catching the hidden issues before they cost you.”

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FROM FIRE SAFETY AND FOOD HYGIENE TO CONTRACTOR MANAGEMENT AND STAFF TRAINING, WHICH AREAS OF COMPLIANCE DO YOU BELIEVE ARE MOST COMMONLY OVERLOOKED IN PUBS AND BARS, AND WHAT PRACTICAL STEPS CAN OPERATORS TAKE TO STAY AHEAD? Contractor management is the biggest blind spot. Pubs and bars rely on cleaning, refrigeration, and maintenance contractors, each a potential failure point if certification has lapsed. Staff training is a close second, particularly around fire evacuation and allergen awareness. The fix is straightforward: verify contractors continuously, and treat training as a live record, not a box ticked at induction.

As operators continue to balance rising costs with delivering great customer experiences, how can technology and expert compliance support free up managers to focus more on their teams and guests, rather than paperwork and administration?

Great hospitality is delivered by people, not spreadsheets.

When compliance runs quietly in the background, evidenced and up to date, managers stop firefighting paperwork and start managing their floor. The venues that get this right are not the biggest. They have the strongest systems behind them.

See what a connected approach to compliance could do for your business. Visit vantify.com

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PREMIUMISE THE POUR AS THE ON-TRADE GEARS UP FOR AUTUMN AND THE FESTIVE SEASON, BABCO CEO LEWIS BOWEN EXPLORES HOW SAVANO AND TOFKA CAN HELP OPERATORS COMBINE PREMIUM FLAVOURS, EYE-CATCHING SERVES AND THE CONVENIENCE NEEDED TO KEEP PACE DURING BUSY PERIODS. AS PUBS AND BARS BEGIN PREPARING FOR THE BUSY AUTUMN AND FESTIVE TRADING PERIOD, WHAT OPPORTUNITIES DOES BABCO’S EXTENSIVE PORTFOLIO – PARTICULARLY BRANDS LIKE SAVANO AND TOFKA – OFFER OPERATORS LOOKING TO REFRESH THEIR DRINKS RANGE AND APPEAL TO CHANGING CONSUMER PREFERENCES? Efficiency is still a key driver for operators, which is why RTDs can be a great offering, however there must be zero compromise on flavour. For the upcoming season, Savano’s Moscow Mule is ideal. It’s a classic, winter warmer of a cocktail, perfectly balanced with vodka, ginger beer, lime and bitters. Margaritas will also continue to be big, so our Hot Honey Margarita which has a chilli kick is great to warm you up on a winter’s night!

Whilst our Caipirinha is a great summer serve, it’s still suited to those looking for a sharper flavour whereby the spirit and citrus complement each other perfectly.

We also have Tofka, our toffee vodka spirit drink which undoubtedly plays to high tempo, party, festive occasions. It can be served neat or with a variety of spirits and liqueurs. Our Gold Brew serve which is half Tofka, half coffee liqueur is perfect for this. As we see if the New Year, we also have a range of serves with Tofka and Bubbles – including our Midas Touch which is Tofka topped with bubbles. Just don’t forget to shake the bottle, otherwise you’ll miss out on the gold shimmer effect!

PREMIUMISATION REMAINS A MAJOR TREND ACROSS THE ON-TRADE. WHAT MAKES SAVANO AND TOFKA STAND OUT AS PREMIUM ADDITIONS TO A VENUE’S DRINKS RANGE, AND WHY SHOULD OPERATORS BE INVESTING IN THESE CATEGORIES? There is no doubt that consumers are looking to ensure that what they spend has value in terms of experience and taste – especially in premium categories. With this, consumers continue to seek out flavoursome serves and interesting products. Theatre continues to be a key feature of premiumisation too which Tofka plays into.

When shaken, it creates a show stopping shimmer that delights guests and provides added value and fun. Savano’s premium aesthetic is eye - catching whilst the ingredients and flavours underscore the quality of the serves.

Operators don’t necessarily need to invest in rare ingredients

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or vessels but being able to show brands and serves that make a point of having thought about the occasions that people want to enjoy, with flavours, branding and serves that resonate, make Savano and Tofka stand out.

WITH STAFFING PRESSURES AND BUSY SERVICE PERIODS STILL A REALITY FOR MANY OPERATORS, HOW CAN RTD COCKTAILS LIKE SAVANO AND VERSATILE SPIRITS LIKE TOFKA HELP STREAMLINE SERVICE WHILE MAINTAINING A PREMIUM GUEST EXPERIENCE? Whilst RTDs can reduce the theatre of making the drink, many venues take orders from their guests via an app or a server – meaning limited visibility or interaction with the bartender. For

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those venues, Savano can become a key tool for increasing speed of service. We also recommend that Savano is served chilled, over ice and with a garnish to amplify the flavour, aesthetics and overall experience.

Tofka is great for busy periods as all that is needed is a quick shake of the bottle to create some magic in the serve. The gold shimmer is a great talking point and takes up zero additional time in the process of making the drink.

SAVANO AND TOFKA ARE DESIGNED FOR DIFFERENT DRINKING OCCASIONS, FROM RELAXED CATCH UPS TO LIVELY NIGHTS OUT. HOW CAN OPERATORS USE BOTH BRANDS TO CATER TO DIFFERENT MOMENTS THROUGHOUT THE DAY AND EVENING? Indeed, Savano and Tofka are superb for a variety of different occasions. As Savano leads with cocktails, operators can approach them in the same they would when creating a cocktail menu. As an example, our Hot Honey Margarita can suit sunny days on the Terrace whilst our Moscow Mule can suit sitting by the fire in a pub with friends.

Whilst Tofka traditionally sits comfortably in high energy occasions, the toffee flavour can dictate other occasions too – including hot winter warmer serves or more vibrant serves when paired with mixers. Seeing the golden shimmer when it is shaken literally adds sparkle to so many occasions too.

LOOKING AHEAD TO THE FESTIVE SEASON, WHAT ADVICE WOULD YOU GIVE OPERATORS WANTING TO MAXIMISE DRINKS SALES, AND HOW CAN BRANDS LIKE SAVANO AND TOFKA HELP THEM STAND OUT IN AN INCREASINGLY COMPETITIVE MARKET? RTDs have become incredibly popular, and they are undoubtedly going to play a huge part in sales over the festive period. Whilst consumers traditionally shop in the off trade for these, they are being increasingly stocked in the On Trade. There is still huge opportunity for venues to embrace this opportunity, particularly with brands that consumers evidently enjoy. We’ve seen the huge impact that Olivia Attwood has had by being part of Savano too, with her audience actively seeking out the brand to enjoy. When coupled with continued investment and NPD on the horizon, we are confident of Savano driving uplift in this sector.

Tofka is so incredibly versatile – it can be served long or short, with bubbles other mixers or on its own. It can even be given to the kitchen to use for desserts!

When shaken, Tofka creates a huge shimmery swirl which guests clearly enjoy too. As such, there is no doubt when combined with the toffee flavour of the brand, that Tofka is uniquely placed to stand out on any back bar and menu. babco.co.uk www.barmagazine.co.uk

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THE PERFECT SPIRIT SERVE DARREN MCGINN, GLENCAIRN SALES MANAGER, EXPLORES HOW EXPERTLY DESIGNED GLASSWARE CAN ENHANCE AROMA, FLAVOUR AND PRESENTATION WHILE HELPING BARS ELEVATE THE SERVE AND PREMIUMISE THE GUEST EXPERIENCE.

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hen so much care goes into creating a premium spirit, the choice of glass should never be an afterthought. The right glass doesn’t simply enhance presentation, it influences how the spirit reaches your palate and, ultimately, how much you enjoy it.

For over 40 years, here at Glencairn we’ve partnered with the world’s leading distilleries and spirits brands to design glassware that brings out the very best in every serve. Here’s our guide to choosing the ideal glass for every spirit.

WHISKY: THE GLENCAIRN GLASS The Glencairn Glass has become the world’s official whisky glass leading the way in whisky appreciation. Its iconic tulip-shaped bowl concentrates aromas while the wide crystal base showcases the whisky’s colour. Thoughtfully designed and expertly balanced, it brings every subtle note of the whisky to life.

GIN: THE GLENCAIRN GIN GOBLET Designed to highlight every botanical note, the Glencairn Gin Goblet features a gently curved lip that captures delicate aromas.

Its generous shape allows plenty of room for garnish without excessive ice, preserving both flavour and balance.

PREMIUM SPIRITS WITH ICE OR A MIXER: THE GLENCAIRN MIXER GLASS Perfect for fine spirits and expertly crafted cocktails, the Glencairn Mixer Glass offers the perfect balance between versatility and performance. Originally developed for luxury Canadian whisky, the Glencairn Mixer became the official choice of the Canadian whisky industry. Its signature tulip shape retains the nosing benefits of a tasting glass while providing ample space for ice and mixers, making it ideal for all premium spirits.

COCKTAILS & HIGHBALLS: GLENCAIRN HIGHBALL COLLECTION From timeless classics to contemporary creations, exceptional cocktails deserve equally exceptional glassware. Glencairn’s Highball Collection includes elegant handmade Edinburgh cut crystal for luxury serves as well as the classic Jura Highball, beautifully proportioned and robust enough for busy bars without compromising on style.

THE FINISHING TOUCH True luxury is defined by thoughtful detail. Expertly crafted crystal glassware enhances aroma, presentation and perception,

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elevating the guest experience while reflecting the quality of the spirit. For hospitality venues, it also reinforces premium positioning and can even inspire guests to trade up and pay more for their drink choices.

You can also complete the experience with our bespoke personalised branding service to create distinctive, Instagramworthy glassware that leaves a lasting impression.

For exclusive drinks industry pricing please email: contact@glencairn.co.uk glencairn.com @theglencairnglass

BELU MINERAL WATER,

ALWAYS SERVED WITH PURPOSE. Belu is the water trusted by great bars and pubs that take their drinks seriously and their impact even more so. We’ve given £6.5m to WaterAid since 2011, transforming the lives of over 435,000 people.

Find out how you can create impact at belu.org

VENUE OF THE MONTH

TRYST WHAT HAPPENS WHEN INDIA’S VAST CULINARY HERITAGE MEETS LONDON’S MODERN COCKTAIL SCENE? AT TRYST MAYFAIR, BAR MANAGER MARINA JUSZCYK IS ANSWERING WITH BOLD REGIONAL FLAVOURS, BOUNDARY-PUSHING TECHNIQUES AND COCKTAILS DESIGNED TO MAKE DISCOVERY FEEL EFFORTLESS.

Image ©JodiHinds

WHAT WAS THE VISION BEHIND TRYST, AND WHERE DID YOU SEE AN OPPORTUNITY FOR SOMETHING DIFFERENT IN THE CAPITAL’S BAR LANDSCAPE? The vision behind Tryst was to place the many expressions of India at the heart of the experience. India isn’t simply an influence on the beverage programme; it is its identity. Each menu explores a different aspect of the country’s culture, ingredients and traditions. Volume One focuses on regional ingredients, while future editions will continue to uncover new stories, allowing the concept to evolve over time. Ultimately, we’re reaching back to the flavours and memories that have shaped generations and presenting them through a contemporary cocktail lens.

At the same time, we wanted Tryst to feel welcoming and approachable. While the drinks are technically ambitious, the atmosphere is relaxed and unpretentious, creating a space where guests can comfortably explore the incredible diversity of Indian flavours. Everything, from the cocktails and the menu to the style of service, is designed to feel genuine and effortless. We want people to settle in, lose track of time, build trust in what we’re creating, and leave having experienced a side of Indian drinking culture they may never have encountered before.

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Image ©JodiHinds

THE OPENING MENU EXPLORES REGIONAL INDIAN INGREDIENTS AND TRADITIONS RATHER THAN SIMPLY USING FAMILIAR FLAVOURS. HOW DID YOU APPROACH TRANSLATING THOSE STORIES INTO COCKTAILS THAT ARE BOTH ACCESSIBLE FOR GUESTS AND EXCITING FOR EXPERIENCED DRINKERS? From the very beginning, our ambition was to present ingredient pairings and flavour profiles that are deeply rooted in India’s diverse culinary traditions, making each cocktail a genuine expression of place and culture. Rather than taking loose inspiration from Indian flavours, we wanted every drink to feel like an honest, uncompromised and unfiltered translation of them. There is also a strong sense of responsibility that comes with representing India through Tryst. That pride encouraged us to be more ambitious and more daring with our combinations, creating cocktails that remain approachable for first-time guests while offering enough depth, nuance and originality to excite experienced drinkers.

VENUE OF THE MONTH

TECHNICAL PRECISION IS CLEARLY CENTRAL TO THE PROGRAMME, FROM CLARIFICATION AND FERMENTATION TO CARBONATION AND SOUSVIDE INFUSION. HOW DO THESE TECHNIQUES ENHANCE THE GUEST EXPERIENCE? We see these techniques as vessels rather than the objective itself. Whether it’s fermentation, clarification or carbonation, each technique is chosen because it allows us to express an ingredient in its best possible form. They’re all about extraction and clarity of flavour, not showcasing technical ability for its own sake. The creative process behind every cocktail is incredibly important. We often develop several versions of the same drink before arriving at the final serve, carefully evaluating flavour, texture, depth, balance and presentation. Every decision is intentional, and each technique must justify its place within the recipe.

From an operational perspective, the greatest challenge isn’t necessarily executing the drinks during service - it’s everything that happens beforehand. Research, development, preparation and consistency require significant planning and discipline. Once the work has been done correctly, those complex processes become part of a seamless workflow, allowing the guest to receive a cocktail that feels effortless.

EVERY COCKTAIL IS INSPIRED BY A SPECIFIC INGREDIENT OR CULINARY TRADITION FROM A DIFFERENT REGION OF INDIA. HOW IMPORTANT IS STORYTELLING IN ENCOURAGING GUESTS TO STEP OUTSIDE THEIR COMFORT ZONES AND ENGAGE WITH UNFAMILIAR FLAVOURS? Storytelling is fundamental to the way we approach our cocktails because it gives every drink context. A cocktail becomes much more meaningful when guests understand the story behind the ingredient, the region it comes from, or the tradition that inspired it. It transforms the experience from simply drinking something delicious into discovering a part of India’s rich heritage.

For many guests, some of these flavours may be completely unfamiliar and, at first glance, even a little intimidating.

Storytelling creates a sense of trust, making those flavours feel approachable rather than unfamiliar - it helps guests confidently step outside their comfort zones and discover combinations they may never have considered before.

When we serve each cocktail, we take the time to explain the inspiration behind the drink, and the meaning behind the key ingredients we have chosen. It gives guests a deeper understanding of not only what they are drinking, but why those particular flavours and techniques are part of the cocktail. We want the interaction to feel engaging and natural, so the guest can connect with the story while still simply enjoying the drink.

Ultimately, our goal is to spark curiosity. If a guest leaves having found a new favourite flavour or ingredient they had never experienced before, then we’ve achieved exactly what we set out to do.

THE BAR HAS BEEN DESIGNED AROUND A BEHIND BARS TAYER STATION, WITH THE BARTENDER PLACED FIRMLY AT THE CENTRE OF THE EXPERIENCE. HOW DOES THE VENUE’S DESIGN SUPPORT BOTH SERVICE EFFICIENCY AND GUEST INTERACTION, AND WHY WAS THIS SO IMPORTANT TO THE OVERALL CONCEPT? The design of the bar plays a huge role in shaping the guest

Image ©JodiHinds experience, and for us, interaction was always going to be at the heart of Tryst. The station helps create a more open and fluid environment, allowing guests to see the bartenders at work, engage with the team and feel more connected to what is happening behind the bar.

From a service perspective, the layout is designed to keep everything organised, accessible and efficient, which is especially important when working with cocktails that involve multiple components and techniques. It gives the team the flexibility to adapt the workspace depending on the demands of service while still keeping the bar visually clean and uncluttered.

Most importantly, the design allows the bartender to remain present with the guest throughout the experience. Rather than disappearing into a traditional back-bar setup, we are able to prepare the drink, continue the conversation and explain the stories behind each cocktail as we serve it.

That balance between efficiency and interaction was very important to the overall concept. The cocktail may be the centrepiece, but the connection between the bartender and the guest is what gives the experience its personality and makes it memorable.

LOOKING MORE BROADLY AT THE INDUSTRY, WHAT DO YOU THINK TODAY’S PREMIUM COCKTAIL CONSUMER IS LOOKING FOR, AND HOW DOES TRYST REFLECT WIDER TRENDS AROUND IMMERSIVE HOSPITALITY, PROVENANCE AND EXPERIENTIAL DRINKING? Today’s premium cocktail guest is looking for much more than a great drink. They’re looking for a complete experience, one that feels authentic, memorable and emotionally genuine.

Ultimately, we believe the best hospitality strikes a balance between creativity and accessibility. For us, that starts with creating a space where guests feel genuinely welcomed and appreciated. Even though Tryst is a concept-driven bar with a strong identity, it should never feel exclusive or intimidating.

Some of the flavours and ingredients we work with may be unfamiliar to some guests, but the drinks are always built to be approachable and enjoyable for everyone. The idea is not to challenge people, but to introduce something new in a way that still feels balanced, familiar and easy to connect with. We want guests to feel comfortable enough to explore flavours, ask questions and immerse themselves in the experience at their own pace. For us, that sense of discovery is a big part of what premium hospitality means today. @trystmayfair www.barmagazine.co.uk

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READY FOR THE RUSH AS AUTUMN AND THE FESTIVE SEASON BRING INCREASED FOOTFALL AND BUSIER TRADING, METROGUARD MANAGING DIRECTOR ANDY BANNON EXPLAINS HOW PROACTIVE PLANNING, TAILORED SECURITY AND A HOSPITALITY-LED APPROACH CAN HELP PUBS AND BARS PROTECT THEIR PEOPLE, REPUTATION AND CUSTOMER EXPERIENCE. AS THE HOSPITALITY SECTOR HEADS INTO THE BUSY AUTUMN AND FESTIVE TRADING PERIOD, WHAT ARE THE BIGGEST SECURITY CHALLENGES PUBS AND BARS SHOULD BE PREPARING FOR, AND HOW CAN OPERATORS STAY ONE STEP AHEAD? One of the biggest challenges facing pubs and bars is managing increased demand while maintaining a safe environment for customers. Venues often see a rise in footfall, private party bookings and infrequent visitors, all of which can increase the likelihood of incidents. The operators who stay one step ahead are those who plan early. Reviewing historical trading patterns, booking volumes and previous incidents helps businesses understand where pressures are likely to arise and ensure the right measures are in place. Security should be viewed as part of the customer experience, not just a compliance requirement.

At Metroguard, we work with clients to analyse trends, identify risks and develop security plans for peak trading periods. By combining experienced personnel and flexible deployment strategies, we help businesses adapt while maintaining standards.

We also uplift our coverage by placing standbys in strategic locations that can easily be deployed to venues that require security at short notice.

SECURITY IS ABOUT FAR MORE THAN HAVING PERSONNEL ON THE DOOR. HOW DOES METROGUARD WORK WITH VENUES TO CREATE A SAFE, WELCOMING ENVIRONMENT THAT ENHANCES THE CUSTOMER EXPERIENCE WHILE PROTECTING STAFF AND GUESTS? At Metroguard, we take the time to understand each venue’s brand, customer profile and operating style to ensure our service enhances the guest experience. Before commencing a contract, we carry out a site survey covering venue layout, capacity, licence conditions and site-specific risks, allowing us to develop assignment instructions and operational plans so officers arrive fully prepared. We prefer to introduce team members to venue management before their first shift to build relationships from day one. Metroguard offers a bespoke service, beginning with selecting the right officers for each venue. We match personnel whose skills and approach align with the venue. We see our officers as ambassadors for both Metroguard and the venues

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they represent, helping create environments where guests feel welcome, staff feel supported and businesses can operate with confidence.

EVERY VENUE HAS DIFFERENT REQUIREMENTS. HOW DOES METROGUARD TAILOR ITS SECURITY SOLUTIONS TO SUIT EVERYTHING FROM NEIGHBOURHOOD PUBS TO LATE-NIGHT BARS AND HIGH-CAPACITY VENUES? Knowledge is key! Every venue has its own identity, challenges and priorities, which is why Metroguard delivers a genuinely bespoke service. Rather than applying a standard model across multiple venues, we build each solution around the client’s brand, operating style, customer base and objectives. Every aspect of our service is tailored to the venue. We assess customer demographics, trading patterns, licensing requirements, site layout and operational challenges to build a solution that meets specific needs. Even venues within the same group can require different approaches, and we adapt accordingly.

Our Senior Leadership Team brings together +150 years of combined security experience, supported by extensive industry networks. This allows us to tailor officer selection, training, audits, technology and management support. If a client is unsure what level of security is right for their venue, we can assess the operation, identify risks, recommending the most appropriate solution. Most companies think that the job is complete by sending a licensed Door Supervisor. We believe that’s where the job starts.

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WHAT ROLE DO TRAINING, COMMUNICATION AND CONFLICT MANAGEMENT PLAY IN DELIVERING EFFECTIVE VENUE SECURITY, AND WHY ARE THESE SKILLS JUST AS IMPORTANT AS A VISIBLE SECURITY PRESENCE? The best security teams prevent issues from escalating rather than simply reacting once they occur. At Metroguard, we place a strong emphasis on communication, situational awareness and proactive engagement. Our officers are trained to recognise body language, identify changes in behaviour and intervene early to de-escalate situations before they impact customers or staff.

Prevention rather than reaction is at the heart of our approach, a smile and engagement with a customer as they come in, not only welcomes the customer but gauges what time of person is attempting to enter.

Continuous training is also essential. Our teams receive training in initiatives such as Ask for Angela, WAVE and our own bespoke customer service and conflict management training, helping them respond appropriately to a wide range of situations. Structured incident reporting and regular reviews enable us to identify improvements and deliver retraining where needed.

FOR OPERATORS REVIEWING THEIR SECURITY PROVISION AHEAD OF THE FESTIVE SEASON, WHAT SHOULD THEY BE LOOKING FOR IN A SECURITY PARTNER, AND HOW CAN THE RIGHT APPROACH HELP PROTECT REVENUE, REPUTATION AND THE OVERALL GUEST EXPERIENCE? Successful operators treat security as an investment rather than a compliance requirement. The right security partner should understand the impact security has on safety, revenue, reputation and the guest experience. At Metroguard, we believe communication is so important, we encourage regular client engagement during peak trading periods. By reviewing historical data, anticipated footfall, operational challenges and previous incidents, we develop tailored security plans while identifying opportunities to improve efficiency through training, technology and best practice.

The impact of getting security wrong can be significant.

Inconsistent personnel, poor communication, gaps in venue knowledge and low service standards can negatively affect the guest experience, leading to complaints, reputational damage and lost revenue. The right security partner provides consistency and professionalism, helping operators protect their reputation while encouraging repeat business.

THE HOSPITALITY SECURITY MARKET IS HIGHLY COMPETITIVE. WHAT MAKES METROGUARD DIFFERENT, AND WHY SHOULD PUB, BAR AND LATE-NIGHT VENUE OPERATORS CHOOSE METROGUARD OVER OTHER SECURITY PROVIDERS? Hospitality operators need more from a security provider than labour coverage. They need a partner that understands the commercial realities of running a successful venue and can deliver consistent standards every time. Metroguard has built its reputation on reliability, accountability and long-term client relationships.

What sets us apart is our hands-on management approach.

Our leadership team remains actively involved in client accounts, providing direct support, operational oversight and rapid decision-making when challenges arise. This allows us to respond quickly to changing circumstances and maintain high service standards across every venue we support.

We also place significant emphasis on recruitment and retention. The security industry often faces challenges around staff turnover, but we focus on attracting experienced professionals who share our values of professionalism, integrity and customer service. This helps deliver consistency for clients and creates stronger relationships between our officers, venue teams and customers.

We believe in prevention is better than cure, which is why we carry out regular mystery customer audits. A report highlighting what is working well and what could be improved is then sent to the client, along with an action plan.

We are committed to transparency and measurable performance. Through regular reviews, client communication and operational accountability, we ensure our service continually evolves to meet changing business needs. Most importantly, understanding that every interaction matters. By combining operational excellence with a genuine hospitality mindset and a drive to improve our service constantly, helps our clients create safe environments that encourage customers to return time and again. metroguard.co.uk

www.barmagazine.co.uk

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BEYOND THE ESPRESSO MARTINI WITH THE ESPRESSO MARTINI STILL A FESTIVE FAVOURITE, HOW CAN BARS TAKE COFFEE BEYOND THE CLASSIC NIGHTCAP? LAVAZZA EXPLORES THE RISE OF YEARROUND COLD COFFEE, PREMIUM CUSTOMISATION AND THEATRICAL SERVES, REVEALING HOW INNOVATIVE COFFEE COCKTAILS CAN CREATE MEMORABLE EXPERIENCES AND UNLOCK NEW LATE-NIGHT REVENUE OPPORTUNITIES.

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s the winter season approaches, premium bars across the UK are preparing for their most lucrative trading window of the year. Historically, festive beverage strategies have relied on a trusted winter playbook: a warm mug of mulled wine, a seasonal spiced cocktail, and, of course, the classic Espresso Martini to perfectly round out the evening.

While the Espresso Martini remains the undisputed crown jewel of coffee mixology, consumer preferences are expanding.

Customers are looking beyond the classics, and they are actively seeking sophisticated, experience-led variations that offer a genuine touch of theatre and customisation. For forwardthinking bar operators, the coming winter represents a golden opportunity to build on the legacy of the classic coffee cocktail, treating coffee not just as a final order, but as a premium evening category.

debunked by modern consumer habits.

According to the latest industry data from the 2026 Allegra Project Café report, a striking 50% of UK coffee industry leaders state that demand for iced and cold coffee is strong all year round. This is a massive leap from previous years, highlighting a permanent behavioural shift. Cold coffee has successfully transitioned into an omnipresent fixture on the British high street, and the evening market is ripe for the taking.

For a premium bar concept, seasonal cold coffee serves represent an opportunity. Think smoked cold brews served over clear ice spheres, or spice-infused nitrogen-charged espressos that offer a velvety, luxurious texture without relying on heavy creams or syrups. By framing cold coffee as a sophisticated canvas for evening mixology, bars can capture the attention of a younger, highly adventurous demographic that drinks iced beverages regardless of the temperature outside.

THE YEAR-ROUND COLD COFFEE PHENOMENON

CRAFTING THE PREMIUM EVENING CUSTOMISATION EXPERIENCE

The biggest mistake a bar manager can make this winter is packing away the cold brew kit. The assumption that cold coffee belongs exclusively to the summer months has been thoroughly

When designing your winter menu, consider implementing these three core elements to elevate the coffee experience: • Bespoke Flavour Profiles: Move away from standard, overly

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sweet syrups. Instead, look toward house-made, sophisticated botanical reduction sprays, orange-blossom infusions, or warm winter cardamoms that complement rather than drown out the underlying coffee notes.

• The Rise of Alternative Blends: Offer guests a choice of espresso or cold brew bases for their evening serves. Consumers are increasingly willing to pay a premium for single-origin choices that feature distinct flavour notes like smooth caramel, rich chocolate, or orange marmalade.

• Curated Non-Alcoholic Alternatives: The mindful-drinking movement is growing, particularly during social holiday periods.

A beautifully presented, non-alcoholic cold brew nightcap paired with premium tonics and a twist of scorched rosemary, allows non-drinkers to participate fully in the evening luxury experience.

MAXIMISING THE LATE-NIGHT MARGIN By shifting coffee away from a functional hot drink into a curated, sensory evening ritual, bars can unlock a new stream of late-night revenue. A premium coffee activation encourages guests to linger longer, boosting dwell time during those crucial late-night hours when standard alcohol consumption naturally begins to taper off.

Ultimately, success this Christmas hinges on moving past the status quo. By embracing the year-round appetite for cold coffee, leaning into sophisticated customisation, and treating the evening nightcap as an artisanal craft, your bar won’t just capture seasonal festive spend—it will set a new baseline for guest experience that resonates long after the decorations come down.

For more information on how Lavazza’s coffee portfolio can work for your business, contact uk.salesorders@lavazza.com or visit www.lavazza.co.uk/en/contact-us

CASE STUDY: HIGH-END MIXOLOGY MEETS COLD BREW CRAFT When looking at top-tier execution in modern coffee mixology, leading venues are treating coffee with the exact same reverence as a rare vintage spirit or a bespoke botanical gin.

Rather than treating cold brew as merely a caffeine kick, world-class mixologists are leveraging its smooth profile as a versatile base for complex, multi-sensory evening serves.

Key examples of how forward-thinking bars are expanding the category with Lavazza include: • Smoky & Spirit-Forward Nightcaps: Incorporating Lavazza cold brew into classic spirit-heavy builds such as a Bonfire Negroni combining Lavazza cold brew, Mezcal, Cocchi Vermouth, Campari, and passion fruit syrup, finished with a flaming passion fruit garnish for dramatic tableside theatre.

• Pre-Batched & Barrel-Aged Profiles: Elevating traditional pours with builds like a Queen Bee Old Fashioned, blending Irish whiskey, Lavazza cold brew, orange bitters, and housemade chilli honey for a rich, lingering finish.

• Elevated Zero-Proof Celebration Serves: Meeting the demands of mindful drinkers on New Year’s Eve with builds like The Countdown: combining Lavazza cold brew with white chocolate syrup, gold dust, lemonade, and a subtle garnish of truffle olive oil drops for a luxurious toast.

Central to these elevated presentations is the choice of coffee itself. Utilising ultra-premium collections, specialty blends, or single-origin beans from Lavazza allows bar teams to match specific flavour notes, from bright stone fruits to deep chocolate and warm spices directly to their chosen spirits. www.barmagazine.co.uk

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EVENTS & ENTERTAINMENT CREATE A SHOWSTOPPING ATMOSPHERE FOR GUESTS THIS AUTUMN – WE COVER EVERYTHING FROM STANDOUT SERVES TO CROWD CONTROL.

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EVENTS & ENTERTAINMENT – ESSENTIAL 5

THE MAIN EVENT WE SHARE FIVE WAYS VENUES CAN GIVE CONSUMERS MORE REASONS TO GO OUT, STAY LONGER AND SPEND MORE.

1

TURN THE PUB INTO THE PLAYGROUND

Competitive socialising continues to give consumers a reason to visit, rather than simply somewhere to have a drink. From darts and shuffleboard to quizzes, bingo and pool, accessible activities can encourage groups to interact, compete and stay longer.

The key is to make entertainment feel part of the venue. Create leagues, leaderboards or prizes that encourage repeat visits, particularly during quieter midweek periods.

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MAKE PREMIUMISATION PART OF THE EXPERIENCE

Premiumisation isn’t simply about selling a more expensive drink. Consumers increasingly want to understand why an experience is worth paying more for.

Autumn is ideal for premium serves linked to events, whether that’s elevated cocktails for a themed night, beer flights or exclusive seasonal serves. Tastings and masterclasses can also turn a drink into an experience.

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OWN THE AUTUMN CALENDAR

From Halloween and Bonfire Night through to the Christmas countdown, autumn is packed with natural reasons to get people together.

Rather than relying on one-off events, operators can build a programme of occasions. A Halloween party could become a themed weekend, while a quiz or games night could develop into a weekly league.

Themed venues increased by 33% during 2025, according to NIQ, highlighting the appetite for distinctive, experience-led propositions.

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BRING THE BIG NIGHT OUT FORWARD

Consumers are increasingly starting their nights earlier. NIQ reports that 32% are beginning big nights out earlier than a year ago, making the early evening an important opportunity for venues.

An after-work DJ set, 6pm quiz, live acoustic session or early games tournament can turn a traditionally quieter period into a destination occasion — while encouraging guests to stay on.

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CREATE MOMENTS GUESTS WANT TO SHARE

With 31% of consumers using social media to discover destinations for high-tempo occasions, creating an experience worth sharing can help venues stay front of mind.

That could mean a striking cocktail serve, themed installation, live performer or dramatic competition finale. The best experiences combine spectacle with great hospitality, giving guests something to participate in rather than simply photograph.

Sources: NIQ consumer and on-trade research, 2026.

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EVENTS & ENTERTAINMENT – ESSENTIAL 5

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EVENTS & ENTERTAINMENT

MAKE IT AN OCCASION AS AUTUMN TRADING MOVES INDOORS, EVENTS AND ENTERTAINMENT OFFER PUBS AND BARS A POWERFUL WAY TO DRIVE FOOTFALL, BOOST DWELL TIME AND KEEP CUSTOMERS COMING BACK. WE EXPLORE HOW OPERATORS CAN CREATE MEMORABLE EXPERIENCES WHILE MAXIMISING SALES AND MAKING THE MOST OF QUIETER TRADING PERIODS.

A

s the autumn months arrive and outdoor trading begins to slow, pubs and bars have an opportunity to rethink what brings people through the door. For many operators, the answer lies not simply in what is being poured across the bar, but in what is happening around it.

Live music, quiz nights, comedy, sporting screenings, themed parties and seasonal celebrations can all give customers a reason to choose one venue over another. Done well, events can extend dwell time, encourage group bookings, strengthen loyalty and create additional sales opportunities – particularly during quieter midweek periods.

But successful events are about more than putting entertainment into a diary. They require careful planning, a clear understanding of the venue’s audience and, increasingly, attention to the entire guest journey. From the moment customers arrive to the point at which they leave, operators need to consider how people move through the space, how the atmosphere is created and how the experience can be delivered safely.

For Debbie Philip of Skipper™, good event management starts

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with something deceptively straightforward: knowing exactly how many people are going to be there. “Numbers are the most important thing, which is why good ticketing systems are essential,” she explains. “This way, venues can ensure they have the spaces allocated correctly with effective and easy entrances, clear exits and a smooth flow of people. Safe and structured fun is the goal.”

That balance between atmosphere and organisation is particularly important as venues move into a busier autumn and festive calendar. Events can create an energy that ordinary trading does not, but they can also put additional pressure on teams and spaces. A venue that feels exciting and busy to one guest can quickly feel uncomfortable to another if queues build up, entrances become congested or there is no clear route through the space.

Guest flow therefore needs to be considered as part of the event itself, rather than as an afterthought. Whether an operator is hosting a quiz, screening a major sporting fixture or putting on a Halloween party, the objective should be to make the

EVENTS & ENTERTAINMENT

movement around the venue feel as natural as possible.

“The key is allocating a good amount of space, and then using it in the right way, with clear communication,” says Debbie.

“While a long queue can attract attention, it can be discouraging for guests, and venues want to get their events started as positively as possible.”

That means thinking carefully about where customers will queue, where they will congregate and how staff will direct them once inside. Clear signage and effective zoning can make a significant difference, particularly when a familiar venue is temporarily transformed for a special event.

“A little wait is fine but it’s when the waiting becomes disorganised that frustrations could arise,” Debbie adds. “Clear signage, impactful and well zoned barriers, and honest and firm communication from venue staff helps ensure things go smoothly.”

The physical infrastructure supporting an event can also contribute to the overall experience. For Skipper™, its C8 barrier system has been designed with both safety and visibility in mind, with reflective chevrons, integrated lighting and features intended to improve direction and accessibility. Debbie points out that the system can help guests understand where they need to go, while its continuous top rail can also provide tactile guidance for partially sighted or blind guests. “Events need to be accessible to all,” she says.

Accessibility is an increasingly important consideration for operators looking to create experiences that feel genuinely welcoming. The best events should not simply maximise capacity; they should make it easy for different customers to participate comfortably. That can mean considering accessible routes, clear signage, appropriate lighting and sufficient space, alongside the more obvious elements of entertainment, drinks and décor.

At the same time, one of the attractions of events is their

ability to temporarily change the personality of a venue.

A pub can become a sports destination for a big match, a neighbourhood bar can transform for a Halloween party, while a cocktail-led venue might create an immersive experience around a particular spirit, serve or seasonal theme.

Debbie acknowledges that temporary layouts will naturally change the look and feel of a venue. “There are so many different types of event that you want to have different layout and vibe – that’s almost the point, to differentiate them from each other depending on the brand and audiences.”

The opportunity for operators is to make those changes feel deliberate rather than disruptive. Branding, lighting, furniture, menus and drinks presentation can all help establish a sense of occasion, while practical safety equipment does not necessarily have to compromise the visual identity of the space. Debbie notes that barriers can be produced in different colours and can incorporate logos and messaging, allowing safety measures to become part of the wider event environment.

This becomes particularly relevant when considering seasonal events. Halloween, for example, gives operators a ready-made reason to transform their venue and build a drinks offer around the occasion. According to Chris Jones, Managing Director at Paragon Brands, Halloween can be a significant revenue opportunity for the UK on-trade, particularly among younger drinkers, and the fact that Halloween falls on a Saturday in 2026 creates an additional opportunity to build weekend footfall.

For Chris, the drinks menu should be central to that experience. Rather than relying solely on decorations and fancy dress, operators can build seasonal serves into the programme, creating drinks that are visually distinctive while remaining practical for busy service.

“Vodka is a back bar hero for Halloween as it’s the key ingredient for multiple serves and cocktails,” says Chris, www.barmagazine.co.uk

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highlighting the importance of versatile spirits that can work across mixers, cocktails and shots.

Themed drinks can also provide a simple way of giving an event its own identity. Chris points to Żubrówka’s Go Wild platform as a natural fit for Halloween because of its focus on self-expression, while the brand’s distinctive green identity also lends itself to the visual language of the occasion.

The drinks themselves do not necessarily need to be complicated. Seasonal twists on recognisable serves can provide the theatre customers are looking for without placing unnecessary pressure on the bar team. Chris highlights the Bloody Mary as one option, noting its growing relevance for brunch and early-afternoon occasions, while garnishes such as gherkins and chillies can give the familiar drink a contemporary visual twist.

Other formats can work particularly well for group occasions.

Chris points to miniature ‘Baby drinks’ and shooters, including Licor 43’s Baby Beer, as examples of serves that create a sense of shared fun and visual theatre. The serve combines Licor 43 with cream liqueur to resemble a miniature pint, offering something that is straightforward to pour while providing an obvious talking point for groups.

For operators, this illustrates an important principle: entertainment does not always have to mean booking another performer or installing another attraction. The bar itself can become part of the entertainment.

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A distinctive serve, a sharing cocktail, themed glassware or a dramatic presentation can create moments that customers want to photograph, talk about and share. That can be particularly valuable for seasonal events, where novelty and atmosphere are often part of the reason guests have chosen to go out in the first place.

The same thinking can be applied beyond Halloween. As the weather becomes cooler, warming serves and group-friendly formats can help transition the drinks menu into autumn and winter. Chris highlights the Dark ’n Stormy as one example, describing the combination of Goslings Black Seal rum, ginger beer and fresh lime as straightforward to serve either individually or in pitchers for groups.

Pusser’s Painkiller offers another example of a cocktail that can work for seasonal menus while being prepared in larger formats.

Chris suggests that “it can be prepared and served in individual glasses or mixed in larger batches in jugs and pitchers for groups to share.”

This scalability is crucial when planning events. A drinks concept might look impressive on paper, but if it takes several minutes to produce every serve during the busiest part of the night, it can quickly become a bottleneck. Event menus should therefore be designed with service in mind, balancing creativity with speed, consistency and the capabilities of the team.

There is also a commercial opportunity in designing events around occasions that naturally encourage groups to stay longer.

EVENTS & ENTERTAINMENT

Sporting screenings, quiz nights and live entertainment can create multiple trading moments across an evening, while seasonal events can encourage customers to book tables or organise group visits in advance.

For operators, the key is understanding what their particular audience actually wants. A neighbourhood pub may find greater success with a regular quiz or live music night than an elaborate themed party, while a late-night bar could build its calendar around DJs, immersive cocktails or larger seasonal occasions.

Events work best when they feel authentic to the venue rather than simply being added because they are fashionable.

And as the scale increases, so does the need for preparation.

“Hire plenty staff!” advises Debbie when asked how operators can balance memorable experiences with effective safety planning. Her advice is equally practical when it comes to equipment: “however many barrier panels you think you need order more.”

That contingency mindset can be valuable across every part of event planning. Extra staff, additional glassware, backup stock, alternative layouts and contingency plans for queues or unexpected incidents can all help ensure that a successful event does not become a difficult night for the team.

Debbie points out that events can bring unexpected challenges, from overspill queues and crowded VIP areas to spills or incidents that require an area to be temporarily sectioned off. Flexible equipment can therefore allow venues to adapt as the night

develops, rather than being locked into a single layout.

Ultimately, events and entertainment should be viewed as part of the wider hospitality proposition. The objective is not simply to fill a room for one evening, but to give customers a reason to return. A well-executed event creates memories, builds a sense of community and can turn a quieter trading period into one of the most anticipated nights in the venue’s calendar.

For autumn in particular, that means looking beyond the traditional peak trading moments and considering how the venue can create reasons to visit throughout the week. Whether that is a weekly quiz, a live acoustic session, a big-match screening, a Halloween takeover or a drinks-led seasonal activation, the strongest concepts combine entertainment with an offer that feels relevant to the audience.

The winning formula is therefore not entertainment for entertainment’s sake. It is about creating an experience where the atmosphere, drinks, service, space and safety all work together.

As Debbie puts it, event infrastructure should help venues create a “connected, safe and scalable system” that brings value and opportunity to the customer.

For operators heading into the autumn season, that is perhaps the biggest opportunity of all: to turn the venue itself into the destination, giving customers compelling reasons to walk through the door, stay a little longer and – most importantly – come back for the next one. www.barmagazine.co.uk

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VOCATION’S NEXT MOVE AS DRINKERS SEEK MORE FLAVOURFUL YET SESSIONABLE OPTIONS, VOCATION BREWERY IS EXTENDING ITS FLAGSHIP LIFE & DEATH BRAND WITH A NEW 4.2% ABV SESSION IPA. CHRIS MITCHELL, HEAD OF MARKETING, EXPLORES THE CHANGING BEER LANDSCAPE, THE OPPORTUNITY FOR OPERATORS AND HOW VOCATION’S BIGGEST-EVER BRAND INVESTMENT WILL SUPPORT THE LAUNCH THIS AUTUMN. LIFE & DEATH HAS BECOME ONE OF VOCATION BREWERY’S FLAGSHIP BRANDS. WHAT MADE NOW THE RIGHT TIME TO INTRODUCE A SESSION-STRENGTH IPA, AND HOW DOES IT BROADEN THE APPEAL FOR THE ON-TRADE? Premiumisation continues to shape the on-trade, with drinkers increasingly seeking beers that deliver quality, flavour and character. At the same time, they’re looking for premium options that fit a wider range of drinking occasions. Life & Death Session IPA was created to meet that shift, extending the appeal of one of the UK’s leading independent beer brands into more everyday drinking occasions, without compromising on what made it a success in the first place.

CONSUMER DEMAND IS SHIFTING TOWARDS FLAVOURFUL YET MORE SESSIONABLE BEERS. HOW DOES LIFE & DEATH SESSION IPA HELP PUBS AND BARS CATER TO THESE CHANGING DRINKING HABITS WHILE MAINTAINING A PREMIUM CRAFT OFFERING? Today’s drinkers aren’t moving away from flavour; they are looking for more opportunities to enjoy it.

Life & Death Session IPA was brewed with the same flavour-first philosophy as our flagship, delivering the unmistakeable character that defines Life & Death, at a

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sessionable 4.2% ABV. For pubs and bars, it gives operators a premium IPA backed by the reputation and trust of an established brand.

YOUR LATEST BEER CENSUS HIGHLIGHTS A STRONG APPETITE FOR BEER DISCOVERY AND EXPERIMENTATION. WHAT DO THESE INSIGHTS TELL OPERATORS ABOUT TODAY’S CONSUMERS, AND HOW CAN STOCKING DISTINCTIVE BRANDS LIKE LIFE & DEATH HELP DRIVE FOOTFALL, DWELL TIME AND REPEAT VISITS? Our latest Beer Census* shows that almost 70% of drinkers discovered a new favourite beer or style in the past year, while nearly a third feel mainstream beer brands have become predictable. Among 25–34-year-olds, 44% say they’d visit pubs more often if they had more opportunities to try new and distinctive beers. For operators, that’s a reminder that a well curated beer range remains an important point of difference.

As mainstream beer becomes more predictable, recognised independent brands like Life & Death can bridge the gap between familiarity and discovery. That balance helps operators keep their range fresh, while giving customers the confidence to try something different.

BEYOND THE BEER ITSELF, YOU’RE SUPPORTING THE LAUNCH WITH BRANDED POS, GLASSWARE AND A MAJOR INTEGRATED MARKETING CAMPAIGN. HOW WILL THIS INVESTMENT HELP ON-TRADE VENUES MAXIMISE VISIBILITY, CREATE EXCITEMENT AND ULTIMATELY DRIVE SALES? We’re backing Life & Death with the biggest brand investment Vocation has ever made. A multi-channel marketing campaign spanning video-on-demand, digital media, out-of-home and experiential activations is designed to build awareness and create demand before consumers reach pubs and bars. Premium glassware, bar runners, and a striking tap handle help operators convert that demand into sales by increasing visibility, reinforcing brand recognition and making Life & Death an easy choice at the point of purchase.

FOR OPERATORS REVIEWING THEIR DRAUGHT RANGE AHEAD OF THE BUSY AUTUMN AND FESTIVE TRADING PERIOD, WHAT VALUE DOES LIFE & DEATH SESSION IPA BRING TO THE BAR, AND WHY SHOULD IT EARN A PLACE ON THE TAPS? The busiest trading periods demand beers that can attract attention, earn repeat orders and deliver strong value for operators. Life & Death Session IPA builds on everything that’s made our flagship a success. Brewed to a sessionable 4.2% ABV, it delivers the same bold, hop-forward character while giving operators a premium IPA backed by proven consumer demand.

Supported by our biggest-ever brand

investment, premium branded glassware and standout POS, it’s designed to maximise visibility at the bar, encourage trial and help operators capitalise on growing demand for premium, flavour-led session beers.

Life & Death Session IPA will be available in 30L and 50L kegs directly from Vocation Brewery and through selected regional and national wholesalers. Contact sales@vocationbrewery.com or visit www.vocationbrewery.com to find out more. * Vocation Brewery Beer Census research conducted by 3Gem via an independent online general population survey of 2,000 UK adults, aged 18+ between 28 November and 2 December 2025.

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NEW CREATIONS

MILK & BRIAR RUPAM TALUKDAR, HEAD MIXOLOGIST AT BABUR, TELLS US HOW THE RESTAURANT’S SOPHISTICATED DRINKS PROGRAMME HAS BECOME AN INTEGRAL PART OF THE DINING EXPERIENCE, DRAWING ON BOLD INDIAN FLAVOURS AND MODERN TECHNIQUES, WHILE SHINING A LIGHT ON ONE OF ITS STANDOUT SERVES, MILK & BRIAR.

WHAT INSPIRED BABUR TO INVEST IN A MORE SOPHISTICATED DRINKS PROGRAMME, AND WHY DO YOU THINK IT’S BECOME SUCH AN IMPORTANT PART OF THE DINING EXPERIENCE? Being a modern Indian restaurant, Babur has always focused on offering food with depth of flavour, exceptional ingredients and a wide range of regional cooking techniques. I realised early on that creating a truly memorable dining experience meant giving the same level of attention to the drinks as we do to the food.

Since 2007, I’ve been developing an innovative drinks programme that goes beyond classic cocktails. We make our own bitters, cordials, shrubs and vermouths, while experimenting with techniques such as pickling, infusions and fermentation. Every drink is created with the same care and craftsmanship as our dishes.

Today, our beverage programme has become one of Babur’s greatest strengths. It doesn’t simply accompany the food—it enhances the entire dining experience and has become an important part of what makes Babur unique.

YOUR COCKTAILS AND WINE PAIRINGS ARE DESIGNED TO COMPLEMENT THE COMPLEXITY OF INDIAN FLAVOURS. WHAT IS YOUR PHILOSOPHY WHEN CREATING PAIRINGS THAT GENUINELY ELEVATE THE FOOD? Indian cuisine is incredibly diverse, complex and full of character.

Every region has its own cooking philosophy, spice combinations and techniques, so no two dishes should be approached in the same way.

When creating a pairing, I rarely begin with the main protein.

Whether it’s fish, chicken, lamb or game simply points me in

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a direction. What really matters is understanding the cooking method, the spices, the level of heat, the texture and the overall depth of flavour. Those are the elements that determine the perfect match.

It’s perhaps a slightly unconventional approach, but when everything comes together the result feels almost magical.

Indian food paired with wine or cocktails is full of surprises, and I’ve discovered countless unexpected combinations that work beautifully. Those moments of discovery are what excite me the most, and our guests genuinely enjoy experiencing pairings that challenge expectations while elevating both the food and the drink.

WITH LONDON’S RESTAURANT SCENE MORE COMPETITIVE THAN EVER, HOW HAS OFFERING A PREMIUM BEVERAGE EXPERIENCE HELPED BABUR DISTINGUISH ITSELF FROM OTHER INDIAN RESTAURANTS AND ATTRACT BOTH LOYAL CUSTOMERS AND NEW DINERS? Indian cuisine has been one of London’s most popular dining choices for decades. However, traditionally many old school Indian restaurants and curry houses placed far less emphasis on their drinks programme. Beer – particularly commercial lagers – has often been considered the safe and familiar option.

I believe it’s the responsibility of restaurants to introduce guests to new possibilities and gradually build their confidence.

If you consistently offer quality, people begin to trust your recommendations.

At Babur, we’ve always focused on premium spirits, thoughtfully selected wines and innovative cocktails that complement the food without relying on gimmicks. For me,

NEW CREATIONS

quality, technique and balance are far more important than theatrical presentation. That philosophy has allowed us to build a loyal following of guests who trust our drinks programme just as much as our food. Word of mouth has also helped introduce new diners who are looking for a more complete dining experience.

GUESTS TODAY ARE OFTEN LOOKING FOR AN EXPERIENCE, NOT JUST A MEAL. HOW CLOSELY DO THE BAR AND KITCHEN WORK TOGETHER TO CREATE A SEAMLESS FOOD-AND-DRINK JOURNEY, AND CAN YOU SHARE AN EXAMPLE OF A PAIRING THAT PERFECTLY CAPTURES BABUR’S APPROACH? Everything we do at Babur is centred around creating memorable guest experiences, so the kitchen and bar work very closely together. Throughout the year we host seasonal cocktail evenings, wine dinners and food pairing events where both teams collaborate from the very beginning.

One of my favourite projects is creating wine-maker dinners.

Rather than selecting wines to match finished dishes, I often reverse the process. I’ll begin with a collection of wines from a producer, study each wine’s structure, acidity, texture and character, and then work alongside our chefs to create a tasting menu specifically designed to complement those wines. It requires a deep understanding of both wine and Indian cooking, and our guests always appreciate the journey.

One pairing that perfectly reflects Babur’s philosophy is our clove-smoked lamb chop. Most people would instinctively choose a full-bodied red such as a Malbec or Primitivo, which certainly works well. Instead, I paired it with a classic German Riesling.

The wine’s bright acidity, freshness and vibrant fruit beautifully balanced the richness of the lamb and softened the chilli heat, creating an unexpected yet perfectly harmonious pairing. Those surprising combinations are often the most memorable.

DO YOU THINK THE PERCEPTION OF INDIAN DINING IS CHANGING, WITH MORE GUESTS EMBRACING CURATED COCKTAILS, FINE WINES AND PREMIUM SPIRITS ALONGSIDE THE CUISINE? WHAT ROLE DO YOU HOPE BABUR PLAYS IN SHAPING THAT EVOLUTION OVER THE NEXT FEW YEARS? Absolutely. I think the perception of Indian dining is evolving naturally. Guests today are far more interested in authentic regional cuisine and are increasingly open to exploring carefully curated wines, premium spirits and creative cocktails alongside their meal.

Food and drink have always belonged together. When they are thoughtfully paired, they elevate one another and create a richer dining experience while also strengthening the identity of the restaurant.

At Babur, we want to continue pushing those boundaries.

I’m currently experimenting with spice fermentation techniques for cocktails, an area I believe has enormous potential within Indian mixology. I’m also researching traditional regional Indian beverages and forgotten local recipes, with the aim of reinterpreting them in a contemporary setting. My hope is to celebrate India’s rich drinking heritage while presenting it through the lens of modern gastronomy, creating experiences that are both innovative and deeply rooted in tradition.

MILK & BRIAR INGREDIENTS: El Dorado White Rum Full fat milk-washed alcoholic wild strawberry cordial Fragoli Wild Strawberry Liqueur Pink peppercorns Barr American Cream Soda

METHOD: In a Boston glass add 1/2 teaspoon of pink peppercorn and muddle. Add 40ml El Dorado White Rum, 25ml of fresh lime juice, 50ml milk-washed wild strawberry alcoholic cordial (pre-made using the recipe below) and 12.5ml Fragoli Wild Strawberry Liqueur, into a shaker with a handful of ice cubes and shake. Pour into a tall sling or highball glass full of ice, top up with Barr American Cream Soda and serve.

MILK-WASHED WILD STRAWBERRY ALCOHOLIC CORDIAL - 1 BATCH Take a blender and add 8-10 ripe strawberries, 10-12 fresh wild strawberries, 200ml fresh lime juice, 200ml strawberry syrup, 400ml El Dorado White Rum, 100ml chilled ice water and blend together until completely smooth.

Take 300ml of room-temperature full-fat milk and pour the strawberry mixture into the milk (not the other way around).

Then, stir with bar spoon until it curdles. Store it in the fridge for 30 minutes and then fine strain through coffee filter or muslin cloth. Store the filtered cordial in the fridge for further use. www.barmagazine.co.uk

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SPRITZ TO SOUR AS SUMMER GIVES WAY TO AUTUMN, MERCEDES VENSTER, ON-TRADE MARKETING MANAGER AT DISARONNO INTERNATIONAL UK, EXPLORES HOW PUBS AND BARS CAN TRANSITION FROM REFRESHING SPRITZ SERVES TO RICHER, MORE INDULGENT SOURS, WHILE KEEPING GUESTS ENGAGED AND COCKTAIL SALES MOVING.

AS SUMMER DRAWS TO A CLOSE, HOW CAN PUBS AND BARS SUCCESSFULLY TRANSITION THEIR DRINKS MENU FROM LIGHT, REFRESHING SERVES LIKE THE DISARONNO SPRITZ TO RICHER, MORE INDULGENT COCKTAILS SUCH AS THE DISARONNO SOUR WITHOUT LOSING MOMENTUM? The key is to see seasonal menu changes as an evolution rather than a complete reset. Over the summer months, lighter serves such as the Disaronno Spritz are a fantastic way to tap into the demand for refreshing, sociable cocktails that suit longer drinking occasions – from sunny afternoons in the pub garden to afterwork drinks.

As we move into autumn, consumers naturally start looking for serves with more depth, flavour and a sense of indulgence. The opportunity for operators is to build on the popularity of summer favourites by introducing cocktails that feel familiar, but offer something new.

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That’s where the Disaronno Sour comes into its own. It delivers the same versatility and approachability that makes the Spritz such a popular choice, but with a richer flavour profile that feels perfectly suited to the changing seasons.

Rather than moving guests away from cocktails, the transition from Spritz to Sour creates an opportunity to maintain momentum by giving consumers a reason to keep exploring the menu throughout the year.

WHAT MAKES THE DISARONNO SOUR AN IDEAL SERVE FOR THE AUTUMN MONTHS, AND WHY DO YOU BELIEVE IT DESERVES A PERMANENT PLACE ON SEASONAL COCKTAIL MENUS? The Disaronno Sour is a great example of a modern classic.

It takes a familiar format and elevates it through Disaronno’s distinctive flavour profile. Combining Disaronno Originale with fresh lemon juice and a touch of sweetness creates a perfectly

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balanced serve that is smooth, citrusy and sophisticated.

For autumn, it offers the ideal balance between indulgence and refreshment. It feels premium enough for a special occasion, but approachable enough to become a go-to choice for guests looking for something they know they’ll enjoy.

It’s also a serve that showcases the versatility of Disaronno.

The brand’s signature almond-like notes work beautifully alongside seasonal flavours, making it a strong foundation for autumn menu innovation.

CONSUMER PREFERENCES NATURALLY EVOLVE WITH THE SEASONS. WHAT TRENDS ARE YOU SEEING IN GUEST DRINKING HABITS AS AUTUMN APPROACHES, AND HOW CAN OPERATORS ADAPT THEIR COCKTAIL OFFERING TO MEET CHANGING DEMAND? Consumers are increasingly looking for drinks that offer more than just flavour – they’re looking for an experience. We’re seeing continued interest in premium serves that feel like a small moment of indulgence, whether that’s a cocktail after work, a weekend catch-up with friends or part of a dining occasion.

The shift into autumn naturally brings a move towards richer flavour profiles and drinks that feel more considered. However, that doesn’t mean guests want complicated serves. There is still a strong appetite for cocktails that are easy to understand and familiar.

The most successful menus strike that balance: offering something exciting while giving consumers the confidence to order. Classic serves like the Disaronno Sour help operators achieve this because they provide familiarity, quality and consistency.

FOR VENUES LOOKING TO MAXIMISE COCKTAIL SALES DURING THE SEASONAL TRANSITION, WHAT MERCHANDISING, MENU DESIGN OR STAFF TRAINING TIPS WOULD YOU RECOMMEND TO ENCOURAGE GUESTS TO TRADE UP TO PREMIUM DISARONNO SERVES? Visibility is key. Signature serves should have a clear presence on menus, with descriptions that bring the cocktail to life rather

MAKE THE PERFECT DISARONNO SOUR INGREDIENTS: 50ml Disaronno Originale 25ml fresh lemon juice 5ml sugar syrup Egg white (optional)

METHOD: Shake all ingredients with ice.

Strain into a glass, garnish with a slice of lemon and serve.

than simply listing ingredients.

Highlighting the flavour profile, occasion or story behind a drink can help guests feel more confident choosing a premium serve.

Staff recommendations are also incredibly powerful. A simple suggestion from a bartender – such as recommending a Disaronno Sour as an autumn alternative to a lighter summer cocktail – can encourage trial and help guests discover something new.

Training teams on the story behind the serve is important too. When bartenders understand what makes a cocktail distinctive, they can communicate that naturally to guests, turning a menu choice into a memorable experience.

BEYOND THE CLASSIC SPRITZ AND SOUR, ARE THERE ANY NEW OR UNEXPECTED DISARONNO SERVES THAT PUBS AND BARS SHOULD CONSIDER INTRODUCING THIS AUTUMN TO KEEP THEIR COCKTAIL MENUS FRESH, PROFITABLE AND RELEVANT? The beauty of Disaronno is its versatility. While the Spritz and Sour remain iconic serves, there are plenty of opportunities for operators to create seasonal variations that keep menus feeling fresh.

Autumn ingredients such as apple, pear, cinnamon and warming spices pair beautifully with Disaronno’s distinctive character, creating cocktails that feel timely while still being recognisably part of the Disaronno family.

Ultimately, the strongest seasonal menus are those that evolve without losing their identity. By moving from refreshing Spritzes to sophisticated Sours – while continuing to experiment with seasonal twists – operators can keep guests engaged, encourage premium choices and create memorable drinking occasions all year round. disaronno.com/en-gb

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BUILT FOR BUSY SERVICE DARREN GRAPES, FOUNDER & DESIGN DIRECTOR AT GRAPES DESIGN, EXPLORES HOW THOUGHTFUL BAR DESIGN CAN HELP VENUES MANAGE PEAK TRADING, IMPROVE OPERATIONAL EFFICIENCY AND CREATE FLEXIBLE SPACES THAT MAXIMISE BOTH TRADE AND THE GUEST EXPERIENCE. BUSY PERIODS CAN PUT SIGNIFICANT PRESSURE ON A VENUE’S LAYOUT AND TEAM. WHAT ARE THE KEY DESIGN CONSIDERATIONS THAT HELP BARS MANAGE INCREASED FOOTFALL, QUEUES AND SERVICE DEMANDS WHILE KEEPING THE GUEST EXPERIENCE SEAMLESS? Clear circulation space in front of the bar is essential, sometimes demarcated with a bar apron around the flooring.

There should also be clearly defined service and non-service areas, with the introduction of a bar screen or barrier along the counter where appropriate.

Flexible seating options and arrangements – depending on daytime or nighttime sessions – can increase dwell time and have an impact on vertical drinking areas. Mobile furniture can also increase the flexibility of a space or venue.

Experienced bar staff who are intuitive to an increase in numbers are essential, as is offering table service for large groups or bookings. Easy access to dedicated waiter/drink stations for EPOS systems and ordering can also help, without the need to interrupt the main bar service area.

HOW CAN THOUGHTFUL BAR DESIGN IMPROVE OPERATIONAL EFFICIENCY DURING PEAK TRADING – FROM THE POSITIONING OF THE BAR AND BACK-OF-HOUSE AREAS TO SEATING, CIRCULATION AND CUSTOMER FLOW? My rules are simple: the bar needs to be as accessible as possible to the BOH and, more importantly, to all the services – drainage, electrics, etc. There needs to be an easy, fast and efficient route to the cellar or drinks store to replenish the bars during busy periods. This also applies to glasswash areas and ice machines, which all need to be in close proximity to the back bar, as well as glass storage within the bar area.

WHEN DESIGNING A VENUE, HOW DO YOU BALANCE CREATING A DISTINCTIVE, VISUALLY IMPACTFUL INTERIOR WITH THE PRACTICAL REQUIREMENTS OF A BUSY SERVICE? This comes from experience. After 30 years of designing venues, you naturally design the optimum working bar space, with an impactful bar, overbar and design features that encapsulate the venue’s ethos and concept, which are developed throughout the design process.

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Goose Island - Dubai

FLEXIBILITY IS INCREASINGLY IMPORTANT FOR VENUES THAT NEED TO ACCOMMODATE DIFFERENT OCCASIONS AND LEVELS OF TRADE. WHAT DESIGN FEATURES CAN HELP A BAR ADAPT BETWEEN QUIETER PERIODS AND PEAK SERVICES? We have worked on many large bar chains and roll-outs within major cities, so this is a common issue. Smaller mobile bars or VIP areas that can be opened up or discreetly hidden can provide flexibility during busy periods. Bookable, VIP or event spaces that, importantly, still feel separate from the rest of the venue can also work well.

Mezzanine decks or raised areas can also answer this need.

LOOKING AT THE BUSIEST PERIODS OF THE HOSPITALITY CALENDAR, WHAT DESIGN IMPROVEMENTS SHOULD OPERATORS BE CONSIDERING NOW TO MAKE SURE THEIR VENUE IS EQUIPPED TO MAXIMISE TRADE AND DELIVER A STRONG GUEST EXPERIENCE? We would look at creating ways for a venue to be cleverly zoned using screens or dividers to maximise group bookings.

Perch tables for larger groups, plus extra furniture that takes up a smaller footprint, can also help. Plenty of surfaces to accommodate vertical drinking are important, too. darren@grapesdesign.com grapesdesign.com

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TRAINING & EDUCATION WE EXPLORE THE VALUE OF POURING INTO STAFF AND WHAT THIS MEANS FOR YOUR BUSINESS.

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TRAINING & EDUCATION – ESSENTIAL 5

INVEST TO RETAIN FIVE SIMPLE WAYS OPERATORS CAN SUPPORT, DEVELOP AND RETAIN THE HOSPITALITY TALENT THAT KEEPS PUBS AND BARS THRIVING.

1

MAKE PROGRESSION FEEL POSSIBLE

Retention starts with giving people a reason to see a future with you. That doesn’t necessarily mean promising everyone a management role, but it does mean showing staff how they can develop. Create clear pathways, from bartender or server to senior team member, supervisor and beyond, and talk regularly about individual ambitions. Pair less experienced employees with confident colleagues who can coach them, and give people opportunities to learn new skills, from cocktail-making and cellar management to events and leadership. When staff can see where they’re going, they’re more likely to stay for the journey.

2

INVEST IN PROPER TRAINING

Training shouldn’t stop once someone has learned the till or memorised the drinks list. Ongoing education keeps teams engaged, builds confidence and demonstrates that operators value their development. Make training part of the working week, rather than something squeezed in when there’s time. Bring suppliers in for product sessions, run tastings, share knowledge about spirits, beer and wine, and develop practical skills around service and hospitality. Crucially, make training accessible to everyone, not just managers. A team that feels knowledgeable and confident is better equipped to deliver great experiences — and more likely to feel invested in the business.

3

BUILD A CULTURE OF RECOGNITION

Hospitality can be demanding, so recognition matters. Operators should make a habit of noticing good work and acknowledging it, whether that’s a shout-out after a difficult shift, celebrating positive customer feedback or recognising someone who has gone the extra mile for a colleague. Recognition doesn’t always need to be financial; genuine thanks from a manager or owner can carry plenty of weight. Create opportunities for teams to celebrate together, too. When people feel seen and appreciated, they’re more likely to feel connected to their workplace and proud of the contribution they make.

4

LISTEN — AND ACT ON WHAT YOU HEAR

Staff need to know their opinions count. Regular one-to-ones, team meetings and informal check-ins give operators a chance to understand what is working, what isn’t and what employees want from their roles. But asking for feedback is only worthwhile if something happens afterwards. Where practical, explain what you’re changing and why, and be honest when a suggestion can’t be implemented. Giving staff a genuine voice can improve everything from rotas and training to service standards and workplace culture. It also helps operators spot problems early, before frustration turns into someone handing in their notice.

5

PROTECT THE PEOPLE BEHIND THE BAR

Retention ultimately depends on creating a workplace where people can do their jobs without burning out. Fair and predictable rotas, reasonable breaks, adequate staffing and respect for time off all make a difference. Managers should also lead by example: a culture of staying late, skipping breaks or constantly being available can quickly become unsustainable.

Think beyond simply getting people through the next busy weekend and consider what will keep them healthy, motivated and engaged over the long term. Hospitality is built around people, so investing in their wellbeing is one of the most effective investments an operator can make.

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TRAINING & EDUCATION – ESSENTIAL 5

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KNOWLEDGE IS POWER WE EXPLORE HOW INVESTING IN EDUCATION CAN EMPOWER TEAMS, STRENGTHEN GUEST EXPERIENCES AND DELIVER TANGIBLE COMMERCIAL BENEFITS FOR OPERATORS.

Chris Welham

I

n today’s competitive on-trade, exceptional drinks alone are no longer enough. The knowledge, confidence and passion of the people serving them can be what truly elevates the guest experience. From understanding spirits categories and production methods to mastering storytelling, recommendations and responsible service, ongoing training has become an essential investment for bars and pubs looking to stand out.

But education is about more than knowing what is in the bottle. For today’s hospitality teams, it is about being able to turn that knowledge into meaningful conversations, confident recommendations and memorable experiences. And for operators, the benefits can reach far beyond the guest experience, supporting sales, retention, engagement and the

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long-term development of their teams.

As Chris Welham, CEO at Licensed Trade Charity, puts it, “Training and education should be viewed as an investment in people, and ultimately in business performance.” In his view, great service is about much more than taking an order or serving a drink. It is about “creating memorable moments, building guest confidence and bringing experiences to life.”

That could be the story behind a spirit, the confidence of a recommendation or the theatre of a particular serve. Whatever the interaction, knowledgeable employees have the ability to transform what could have been a simple transaction into a genuine experience.

This is where category-specific education has an important

TRAINING & EDUCATION

role to play. With consumers increasingly interested in what they are drinking, bartenders need to be able to talk about more than individual brands. Billy Abbott, Brand Ambassador at The Whisky Exchange, believes understanding the wider category can help introduce consumers to drinks they may not otherwise have considered.

“Consumers are looking beyond simple recommendations,” he says, adding that understanding “the whole category” can help bring new people into different styles and categories, while helping existing drinks fans discover something new.

That wider knowledge also gives bartenders more context when talking to guests. Production methods, flavour profiles, heritage and provenance can all become part of the conversation, helping to turn a drink into a story.

At The Whisky Exchange, one of the core commandments is: “The more you know, the better it tastes.” For Billy, understanding how spirits are produced helps bring “the stories of the people and places behind the drinks” to life, making the serve more than just a drink.

Patrick Keogh, Head Bar Trainer at Barfection, takes a similar view. “Being a bartender is all about storytelling,” he says. Understanding the origins of spirits and cocktails allows bartenders to share the heritage and craftsmanship behind what is being served, while knowledge of production, flavour and serves enables them to answer questions with greater confidence.

The result is a more personalised experience. Rather than simply suggesting the most expensive drink on the menu, a knowledgeable bartender can understand what the guest enjoys and explain why something else might be worth trying.

That distinction is important when it comes to the commercial argument for training. Education can help increase sales and encourage premiumisation, but the recommendation needs to feel authentic.

Billy believes that being able to explain why a particular drink might suit a guest is “a surefire way of getting them to try it without feeling they’ve been upsold”. His own experience of hospitality reinforces the point. He recalls becoming loyal to bars where he could speak to staff and learn about what he was drinking – experiences that encouraged him to return and explore deeper into different categories and styles.

For operators, that creates a powerful combination: a guest who feels looked after, a bartender who feels confident and a business with an opportunity to increase spend.

Patrick also sees the commercial value of investing in staff development. “Staff feel valued when time and resources are invested in their development,” he says, something that can contribute to greater job satisfaction, stronger loyalty and better guest experiences. Ultimately, he argues, this can “help increase sales, encourage repeat visits and strengthen a venue’s reputation.”

Cocktail education provides another clear example of how knowledge can translate into sales. Samantha Beer, Marketing Manager at FUNKIN COCKTAILS, believes confidence is fundamental to helping bartenders make recommendations naturally.

“Good training gives bartenders the confidence to know their cocktails inside out,” she says. When teams know their menus well, they can make suggestions that feel natural and help guests find a drink they will genuinely enjoy – whether that is a familiar Passion Fruit Martini or something more adventurous such as a Spicy Margarita.

That ability to guide rather than simply sell is increasingly valuable as consumers become more adventurous. According to Samantha, “Understanding flavour is key as more people look for twists on familiar favourites.”

While the classics remain important, she points to the www.barmagazine.co.uk

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TRAINING & EDUCATION

opportunity for bartenders to use flavour knowledge to introduce guests to different garnishes, seasonal serves and fresh combinations without taking them too far outside their comfort zone.

It is an approach that can also help operators make their menus work harder. A guest who arrives knowing they like a particular style of cocktail may be more willing to experiment if a bartender can explain how another serve builds on those familiar flavours.

But one of the biggest challenges for the industry is finding the time to deliver that education consistently.

Hospitality is fast-paced, and taking staff away from the floor for lengthy training sessions can be difficult. The answer, therefore, may not be about doing more training, but making training easier to access and more relevant to the realities of service.

“Time is always going to be a challenge in hospitality,” says Samantha Beer, “and training needs to fit around service, rather than becoming another task on the list.”

Shorter sessions, digital resources, pre-shift briefings and informal coaching can all help make learning part of the working day rather than something that happens only during occasional masterclasses.

Chris agrees that the most effective training is often embedded into everyday operations. “Short learning sessions, pre-shift briefings and check-ins, evergreen digital resources and peer-to-peer coaching can all help build knowledge without taking employees away from customers for extended periods.”

Patrick also advocates a consistent approach. Rather than attempting to cover everything in one session, he recommends regular training on quieter days, supported by online resources that allow staff to learn at their own pace.

“Short, consistent sessions are often more effective than trying to cover everything in one day,” he says, particularly in

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an industry where staff turnover can make long-term knowledge retention difficult.

Suppliers and brands can play an important role in making this possible by giving teams access to practical education that can be used when it is needed. FUNKIN, for example, provides bartenders with resources through its FUNKIN Pro Trade Hub and @funkinprofessional Instagram, designed to offer ideas, recipes and behind-the-bar inspiration without making training feel complicated.

For busy venues, education can also be closely linked to consistency and efficiency. Training a bartender to make a cocktail is one thing; ensuring they can reproduce that serve consistently when the bar is under pressure is another.

“Training and the right products go hand in hand,” says Samantha. “Bartenders need to understand not just how to make a cocktail, but how to deliver it consistently when the bar is busy.”

That means understanding the tools and products available to them and knowing when different approaches are appropriate.

For FUNKIN, its Pro Cocktail Mixers can simplify popular serves, while its real fruit Purées and Syrups give bartenders more scope for creativity when service allows.

The wider development of staff, however, cannot stop at drinks knowledge. For the LTC, training also needs to encompass wellbeing, resilience, communication and leadership.

Chris points to the connection between development and retention, with the LTC’s 2025 Wellbeing at Work research with KAM finding that 73% of employers and employees believe improving team wellbeing would have a significant positive impact on retention.

“When people feel supported to grow their skills and careers, they’re more likely to stay with a business and contribute positively to its culture,” he says.

That is particularly important in hospitality, where recruitment and retention remain ongoing challenges. Training can provide

TRAINING & EDUCATION

employees with a sense of progression while giving operators the opportunity to develop talent from within.

There are also knowledge gaps around wellbeing itself. Chris believes some of the biggest gaps in hospitality today are “around wellbeing, resilience, stress management and giving managers the confidence to support their teams effectively.”

The LTC’s 2026 Wellbeing at Work research with KAM Insight found that absenteeism costs the hospitality sector £306 million annually, while presenteeism accounts for almost seven million lost workdays every year. It also found that 48% of employees say work-related stress has negatively affected their sleep in the last three months.

For operators, these are not simply wellbeing statistics. They have a direct impact on productivity, service and retention. As Chris says, “These aren’t just wellbeing issues; they’re business performance issues.”

That broader approach to development is particularly relevant for those moving into management. Patrick highlights leadership as a significant skills gap, noting that many people move into supervisor or manager roles without formal training.

Alongside product knowledge, he believes communication and the ability to create genuine guest connections will remain essential. Leadership training, understanding legislation and confidence in managing teams are all increasingly important as employees progress through their careers.

Looking ahead, the education required by hospitality teams will continue to evolve. Low and no-alcohol drinks, emerging brands, new production techniques and changing consumer expectations will all require staff to keep learning.

Billy believes the fundamentals remain crucial. “I am keen on people understanding the common factors of production – how fermentation, distillation and maturation create and shape flavour, even at a very general level.”

Once those principles are understood, they can be applied across multiple categories, creating a foundation for deeper

education. Brand training can then add another layer, helping bartenders understand the stories behind the products they serve.

For cocktail teams, meanwhile, creativity and presentation are likely to become increasingly important. Samantha points to the growing influence of social media, with more than a third of cocktail drinkers regularly posting pictures of their cocktails and 56% of Gen Z basing their drink choice on how it will look on social media.

“It’s not just about how cocktails taste anymore – they need to look the part too,” she says.

But future-proofing a team does not necessarily mean reinventing the drinks menu every few months. Samantha believes small changes can make a significant difference: “A great garnish, fresh flavour combination or different way of serving a classic can make a big impact.”

Ultimately, the most effective training programmes are those that recognise education as an ongoing process.

Product knowledge provides the foundation, but confidence, communication, storytelling, leadership and wellbeing determine how that knowledge is put into practice.

For operators, the commercial case is increasingly difficult to ignore. A better-trained team can recommend with greater confidence, create stronger guest connections, support premium sales and encourage customers to return. Just as importantly, investing in people can help employees feel valued and give them the skills to develop within the industry.

As Chris concludes, “Guests increasingly expect more than a product recommendation, they want an experience.” Technical knowledge will always matter, but being able to communicate that knowledge in an engaging and authentic way is what can ultimately set a venue apart.

In an industry built around people, investing in those people may be one of the most valuable things a bar can do. www.barmagazine.co.uk

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WARM UP AUTUMN TRADING AS AUTUMN TRADING GETS UNDERWAY, RICHARD METCALF-PENNY, DIRECTOR AT HOT NUT COMPANY LIMITED, REVEALS HOW PREMIUM, BAR-LED SNACKING CAN INCREASE INCREMENTAL SPEND, ENHANCE THE DRINKING OCCASION AND DRIVE ADDED MARGIN, ALL WITHOUT PUTTING EXTRA PRESSURE ON THE KITCHEN.

T

he transition from summer into autumn is an important opportunity for operators to prepare for one of the busiest trading periods of the year. As customers move back indoors and dwell times increase, pubs and bars can focus on maximising the value of every visit. Premium snacks are a simple way to increase incremental spend while adding to the overall drinking occasion.

Not every additional sale needs to come from the kitchen.

The Hot Nut Company offers a simple, bar-led snacking solution requiring minimal preparation or staff time. Our Hot Nut Machines allow venues to serve premium nuts warm directly from the bar, while our wider range of nuts and savoury snacks can also be served from Killer Jars, giving operators the opportunity to offer several varieties and flavours without expanding their kitchen operation.

Savoury snacks and drinks naturally complement one another.

A premium snack can encourage customers to stay longer, order another round and increase their overall spend. The aroma and visibility of warm nuts on the bar also creates an impulse purchase opportunity at exactly the point customers are ordering their drinks.

It’s about creating an experience rather than simply selling a packet of nuts. Serving nuts warm adds aroma, freshness, theatre and a greater perception of quality. Alongside our hot nut offering, presenting other premium nuts and savoury snacks from Killer Jars gives customers something visually appealing and different from the traditional packaged bar snack.

Our Hot Nut Machines are compact, straightforward to operate and require no kitchen installation. Simply position the machine on the bar, plug it into a standard socket and you’re ready to serve. Machines are provided free on loan with regular nut orders, helping keep the initial investment low. Killer Jars provide an equally straightforward option, allowing different nuts and savoury products to be displayed and served directly from the bar.

Our Hot Nut concept has demonstrated an average 49% increase in bar snack sales, alongside an estimated 5% increase in bar profit. Beyond the numbers, we’ve supplied hospitality venues for more than 15 years, with long-standing customers continuing to use the concept because it combines simplicity, customer appeal and strong commercial potential.

For operators, the focus should be on products that are easy for staff to serve, highly visible to customers and don’t create additional pressure on the kitchen. A Hot Nut Machine alongside

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a selection of Killer Jars filled with different premium nuts and savoury snacks can create an attractive dedicated snacking area directly on the bar.

Presentation can transform the customer’s perception of a product. Seeing warm nuts being served from a Hot Nut Machine or premium snacks displayed in Killer Jars creates theatre and makes the products part of the bar environment. It encourages discovery and impulse purchasing rather than relying on customers to specifically ask what snacks are available.

Our focus is on helping hospitality businesses make more from the space they already have. We’re continuing to develop our range of premium nuts and savoury snacks, giving operators more choice across our Hot Nut Machines, retail bag snacks and Jar offerings.

Ultimately, we’re not simply supplying nuts – we’re helping venues create a premium bar-snacking experience that’s easy to operate, offers customers greater variety and provides operators with an additional opportunity to drive margin from every visit. hotnutcompany.co.uk

The UK’s leading supplier of Hot nuts • Bar nuts • Pretzels Supplying top-quality pub snacks for 15+ years, we help bars, hotels, and restaurants serve the perfect mix—great taste, great value, zero compromise – with free on-loan nut warming machines. hotnutcompany.co.uk • 020 3012 0162 • enquiries@hotnutcompany.co.uk

HOSPITALITY AROUND THE WORLD

DOKIDOKI A-K HADA AND CHRISTIAN SUZUKI-ORELLANA (SUZU) SHARE HOW THEIR JAPANESE AND LATIN HERITAGE, PASSION FOR LOW-ABV COCKTAILS, MUSIC AND WARM HOSPITALITY SHAPED DOKIDOKI INTO A DISTINCTIVE NEIGHBOURHOOD BAR IN BROOKLYN.

Suzu & A-K - Image © Shannon Sturgis

DOKIDOKI BRINGS TOGETHER JAPANESE AND LATIN CULTURES IN A WAY THAT FEELS BOTH AUTHENTIC AND UNEXPECTED. HOW DID YOU DEVELOP THE CONCEPT, AND WHAT WERE THE KEY PRINCIPLES THAT GUIDED EVERY DECISION, FROM THE DRINKS TO THE ATMOSPHERE? A-K: The idea of merging Japanese and Latin cultures is very personal for Suzu and I - we’re both half Japanese; he’s also half Salvadoran and I developed a very strong connection with Puerto Rico through my time working there as the National Rum Ambassador for Bacardí Rum. While it may seem like an unexpected pairing at first, both cultures are deeply influenced by music, food and their sense of hospitality.

SUZU: As A-K said, the concept came together very naturally based on our two backgrounds. We both have unique experiences to draw on in terms of flavours, travel, personal heritage, music and storytelling to create a unique but cohesive experience.

LOW-ABV COCKTAILS ARE CENTRAL TO THE MENU. WHY DID YOU CHOOSE TO CHAMPION LOWER-PROOF SERVES, AND WHAT OPPORTUNITIES DO YOU THINK THEY PRESENT FOR BARS LOOKING TO BROADEN THEIR DRINKS OFFERING AND INCREASE DWELL TIME? SUZU: I fell in love with sherry cocktails during my time in San

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Interior - Image © Shannon Sturgis

Francisco, and always loved the idea of a small wine bar with low-ABV drinks. At 15 Romolo, we transitioned to becoming a bit of a Sherry bar in 2014, and the last bar I managed, Wildhawk, also had an extensive list of vermouths and shochu. Of course we wanted to incorporate Japanese spirits into dokidoki, so we’re bringing things like shochu and sake into the experience.

I’m hoping these spirits - particularly shochu and sake - can become more widely appreciated and understood, as they can be overwhelming not just for guests but even for bartenders.

A-K: There’s the practical side, where beer and wine licensed spaces are much more readily available. But also having this type of program enables us to really showcase a breadth of beautiful products that your average person might not be as familiar with, from shochus and sakes to local or niche products available in NYC.

THE COCKTAIL LIST FEATURES INGREDIENTS SUCH AS SHOCHU, SAKE, ROASTED BARLEY TEA AND TROPICAL LATIN FLAVOURS. HOW DID YOU STRIKE THE BALANCE BETWEEN INNOVATION AND ACCESSIBILITY, ENSURING GUESTS FEEL COMFORTABLE TRYING SOMETHING NEW? A-K: Many of our drinks are inspired by classic formats, a “margarita” riff, our take on a martini, etc. and still include modifiers that most will recognize. Whether it’s a style or a flavour, we want the menu to read delicious off the page and feel

HOSPITALITY AROUND THE WORLD

familiar enough to entice someone to order a drink even if they don’t know what Daiyame 24 Shochu is.

SUZU: We’re really excited about our spirits selection as a way to excite our guests. It’s fun for us to introduce shochu to guests - a category not really fully understood by the Western world - and see their reactions when they discover the wide variety of flavour profiles. dokidoki is a small space, so we need to be very intentional with which products we bring in, so the list is curated with this in mind.

MUSIC PLAYS A HUGE ROLE IN THE DOKIDOKI EXPERIENCE, WITH THE CONCEPT INSPIRED

BY THE ENERGY OF LATIN RHYTHMS ALONGSIDE JAPANESE HOSPITALITY. HOW IMPORTANT IS THE RELATIONSHIP BETWEEN MUSIC, SERVICE AND DRINKS IN CREATING A MEMORABLE BAR EXPERIENCE? A-K: It’s absolutely the trifecta - we strongly believe you can’t have a great experience if one of those three pillars is off. Music creates the ambience and indicates to the guest what type of experience they can expect. We want the music to feel uplifting and joyous, putting you at ease just as we want our style of hospitality to feel effortless and warm.

SUZU: I love being able to go out and hear a song that I’ve never heard of. Those songs always end up in association with the memory of the bar I heard it at. I have so many songs that I associate with how it put a move on my heart. The music we play will range from classic salsa, today’s best reggaeton, Japanese city pop songs you hear on Tik-Tok, cumbia that ranges from El Salvador to Colombia, to Japan. It’s a joy to see our guests feel the whole package that is dokidoki.

BOTH OF YOU HAVE BUILT IMPRESSIVE CAREERS ACROSS SOME OF THE WORLD’S MOST RESPECTED BARS AND BRAND ROLES. WHAT LESSONS FROM THOSE EXPERIENCES HAVE SHAPED THE WAY DOKIDOKI OPERATES DAY-TO-DAY? A-K: I think one thing that Suzu and I found we had in common very early on was our emphasis on soft skills in management and the importance of building a strong team culture. The best thing I think I ever did as a bartender was hosting at PDT. That experience taught me the importance of patience, tone, syntax and communication, and how to adapt under pressure or stress.

Opening a new business and trying to bring together a new team while also figuring out what systems work and don’t is like throwing spaghetti at the wall. It’s very important to understand how to approach every situation with an amount of grace and empathy while knowing when to be firm.

SUZU: I think for me, one of the harshest lessons I learned (the hard way) after moving from San Francisco to New York was that I wasn’t prioritizing myself before my career. There was a certain point of my career where I was juggling up to six or seven bar jobs, and I have been non-stop working myself to the ground since day 1 – all to further my name and career. My last year in San Francisco, I was so burnt out. It took me over a year to feel like myself again – or perhaps to rediscover myself.

When A-K and I were still in the beginning phase of partnering together, I mentioned all of this to her. She has been a rock for me to make sure I don’t fall back into that way of working and living.

Chucu-Chucu - Image © Shannon Sturgis

WITH CONSUMERS INCREASINGLY LOOKING FOR UNIQUE EXPERIENCES RATHER THAN SIMPLY A PLACE TO DRINK, HOW DO YOU SEE CONCEPT-LED VENUES LIKE DOKIDOKI SHAPING THE FUTURE OF THE BAR INDUSTRY? A-K: Even though our menu and cocktail ethos may seem conceptual, in practice we are actually not trying to reinvent the wheel with the guest experience - keep the drinks delicious, the music fun, lights low, and service warm. Our location is still very neighborhoody in Brooklyn, as opposed to other areas in Manhattan. We want the vibe to feel like a local haunt rather than something so niche that you might visit every couple of months. That being said though, hopefully our menu offers a little surprise and delight!

FOR BAR OPERATORS LOOKING TO REFRESH THEIR OWN COCKTAIL PROGRAMMES, WHAT ADVICE WOULD YOU GIVE ON INCORPORATING GLOBAL INFLUENCES AND LESSER-KNOWN SPIRITS WITHOUT OVERCOMPLICATING THE MENU? A-K: I find it helpful to let the base spirit lead you, building flavours around it to support it, especially if it’s a lesser-known spirit. Also try to find true inspiration and research! Rather than throwing together ingredients because they have a similar provenance, find how cultures might actually work with them.

SUZU: Because we’re on a beer & wine license and in New York that still allows us to work with Shochus that are 24% or below in abv, we’re naturally going to be a little niche. It was important for A-K and I when we were training our team to not just educate them on what shochu and sake is, but using buzzwords or highlighting tasting notes that are easy to digest and understand to our guests. dokidokinyc.com @dokidokinyc www.barmagazine.co.uk

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Image courtesy of Laki Kane