BANC - December & January 2024

JAN /24

22 NEWS

WORLD’S PRICIEST WHISKEY 30

ELEVATING THE DRY JANUARY EXPERIENCE

+FIND YOUR STYLE

48

TRENDS AND INTERIOR DESIGN FIRMS TO WATCH IN 2024.

54 Banc’s guide to navigating the New Year with insightful business strategies.

HOSPITALITY HORIZONS

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Jan 2024

WELCOME TO BAR AND NIGHTCLUB MAGAZINE WHERE WE CELEBRATE THE HEART AND SOUL OF NIGHTLIFE, BARS, CLUBS AND ALL THINGS HOSPITALITY CHAMPIONING ESTABLISHMENTS ACROSS THE GLOBE.

FIND US @THEBANCMAG

JOHN EMMERSON // PUBLICATION MANAGER - JOHN@BANCM.COM

A FEW WORDS FROM OUR PUBLICATION MANAGER PUBLICATION MANAGER JOHN EMMERSON EDITOR PEARL SMITH ASSISTANT EDITOR JAMES ANTHONY REPORTER & AMBASSADOR THOMAS TAYLOR GLOBAL REPORTER & AMBASSADOR ARIEL MCFADDEN

As the Publication Manager for Bancm, Bar and Night Club Magazine, I am pleased to present the January issue, a dynamic and comprehensive guide to the latest trends, innovations, and strategies in the hospitality industry.

In this issue, we dive into the vibrant world of the champagne and spirits market, exploring the intricate strategies of industry leaders and emerging consumer trends that are shaping the future of these beloved beverages.

JAN /24

We also shine a light on the exciting world of special edition releases and collaborations, where tradition meets modernity in the creation of unique and coveted products.

22 NEWS

WORLD’S PRICIEST WHISKEY 30

ELEVATING THE DRY JANUARY EXPERIENCE

+FIND YOUR STYLE

48

TRENDS AND INTERIOR DESIGN FIRMS TO WATCH IN 2024.

54 Banc’s guide to navigating the New Year with insightful business strategies.

HOSPITALITY HORIZONS

COVER CREDIT

MAKSYM FESENKO

The Lunar New Year is a significant event in our industry, and we discuss how brands are ingeniously tapping into this festive season through special products and targeted marketing initiatives. We also examine the aggressive expansion and distribution strategies that key players are adopting to penetrate new markets and strengthen their presence.

Our coverage includes insights into the latest product launches and brand strategies, offering a glimpse into the competitive landscape of the industry.

We highlight how brands are redefining

their marketing approaches and engaging with consumers in innovative ways.

Looking ahead, we forecast the future of bars and nightclubs, focusing on how technological advancements, a growing emphasis on sustainability, and evolving consumer preferences will revolutionize the industry in 2024.

As Valentine’s Day approaches, we provide practical tips and creative ideas for capitalizing on this romantic occasion, helping businesses in the hospitality sector to maximize their potential during this peak period.

We also delve into nightclub management strategies, emphasizing the need for adaptability and keen insight into market trends and consumer behaviour for achieving sustained success in this dynamic industry segment.

The issue concludes with a detailed analysis of the business landscape, offering market data, trend analysis, and strategic guidance to help industry stakeholders navigate the complexities of the hospitality sector.

“Bar and Night Club Magazine is not just a publication; it’s a roadmap to success for professionals in the hospitality industry, packed with valuable insights and forward-thinking strategies.”

Happy New Year from Banc Magazine!

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BANC MAGAZINE DESIGN GLOSS.AGENCY

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LONDON PRESS HOUSE HELLO@BANCM.COM

0207 1754 003

© Banc Magazine 2023. All contents are copyright, all rights are reserved. No part of the contents can be reproduced without permission from the publisher.

No responsibility can be accepted for inaccurate information supplied and content supplied does not necessarily represent the opinion of the publisher.

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BERNARDBODO

NEWS In this section of the publication, we undertake a thorough examination and showcase recently released offerings from across the world as well as exploring relevant news within the industry.

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DRY JANUARY & ALCOHOL-FREE With many drinkers opting for non-alcoholic beverages during January, we shift the attention to the latest trends in the category.

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TRENDY PREDICTIONS To start off the new year, we look into industry predictions and help you prepare for the months to come.

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HOT OFF THE PRESS Kicking off 2024 in great style, our regular feature showcases brand-new destinations that will leave you speechless.

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BUILDING YOUR NETWORK Don’t miss out on great opportunities and discover the must-attend business and networking events of 2024.

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DESIGNING EXCELLENCE We reveal up-and-coming innovations in the realm of venue design.

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BUSINESS INSIGHTS Looking to grow your business? Take a peek and uncover the key to a successful network, building connections across industries.

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YURIARCURSPEOPLEIMAGES

Disclaimer: London Press House, 0207 1754 002 ,167-169 Great Portland Street, 5th Floor, London, England, W1W 5PF The publisher London Press House Ltd accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. 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 London Press House ltd. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement. 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.

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MAESTRO DOBEL ATELIER: TRAJINERAS EDITION PHOTO BY

For more information, please visit www.maestrodobel.com or follow on Instagram and Facebook at @dobeltequila.

MAESTRO DOBEL TEQUILA

Maestro Dobel® Tequila, an innovator in aged tequilas and creator of the world’s first Cristalino, proudly announces Maestro Dobel Atelier: Trajineras Edition.

This is the second annual release of limited-edition hand-painted Extra Añejo bottles – created to honour traditional Mexican craftsmen and techniques, in art and in tequila.

Founded on 11 generations of tequila-making legacy, Maestro Dobel continues to push the limits of

aged tequilas through mastery and innovation. This Atelier Extra Añejo rests over three years in both new American and European oak barrels before being married to deliver a unique combination of aromas with notes of dried fruit, pineapple, apple, butter, prune, and cinnamon – and taste profiles of charred oak, toasted almond with a myriad of spices.

the small, wood, or cardboard figurines depicting fantastical creatures, originally from the state of Oaxaca, Mexico.

Beyond the unique tequila, the Trajineras Edition’s bottles are painted by skilled artisans using the same technique as traditional “alebrijes” –

Joining Dobel 50® Silver Oak®, Dobel 50®1967 and our growing portfolio of aged tequilas, Dobel continues to push the ultra-premium tequila category

“Maestro Dobel Atelier: Trajineras Edition is truly a work of art, both inside and out,” says Juan Domingo Beckmann, founder of Maestro Dobel Tequila.”

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MAESTRO DOBEL TEQUILA

forward year after year by innovating and creating new award-winning and special tequilas.”

The Atelier collection, which launched in the U.S. with the Charreria Edition last year, is a vibrant testament to traditional Mexican craftsmanship and transforms each bottle into a limited edition, one-ofa-kind collector’s masterpiece This year’s Trajineras Edition features a series of five different hand-painted Extra Añejo bottles inspired by the colourful and adorned boats from Xochimilco, Mexico City – that, just like the tequila they inspire, have become symbols of Mexican pride and tradition.

Maestro Dobel Atelier: Trajineras Edition has a suggested retail price of $250 per bottle and is available at ReserveBarand in limited quantities nationwide.

Just in time for the holiday season, this exceptional tequila is also the perfect gift for spirits aficionados who also have an appreciation for traditional Mexican artistry.

MAESTRO DOBEL ATELIER TRAJINERAS EDITION TASTING NOTES:

COLOUR Dark amber, bright gold and copper tones

AROMA A combination of sweet scents like agave, chocolate, walnut, prune, dried fruit, butter, pineapple, apple, cinnamon, almonds, and light tones of toasted wood

FLAVOUR A warm taste of wood, as well as agave and fruit – which leave an exceptionally smooth aftertaste About Maestro Dobel Tequila: Maestro Dobel® Tequila was born from 11 generations of tequila mastery in Jalisco, Mexico in 2003 and introduced to the American market in 2008. With deep respect for legacy, founded by 11th generation tequila maker Juan Dobel, Maestro Dobel is a modern expression of tequila, with a heritage and refined craft that spans over 250 years. Maestro Dobel is an innovator in the category – having introduced to the global market the first Cristalino tequila with Dobel Diamante®, the first Smoked Tequila with Humito® and the first Pechuga Tequila with Pavito® – and has produced some of the finest and smoothest ranges of tequilas.

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EVERMORE ORLANDO RESORT

FIRST LOOK AND OFFICIAL OPENING DATE

For more information about Evermore Orlando Resort and to make reservations visitevermoreresort.com After much anticipation, Evermore Orlando Resort confirms the official opening of the 1,100-acre luxury vacation destination will be January 1, 2024.

This marks a momentous occasion in travel and hospitality as Orlando’s first-of-its-kind beach paradise aims to forever change the way families and groups vacation together by combining the comforts of home with the amenities of a premium resort.

The debut of Evermore marks the introduction of a groundbreaking resort category with purposefully crafted luxury vacation rentals that redefines the guest experience.

The first-in-class approach melds the best features of renting an entire home with the upscale amenities and services traditionally associated with luxury resorts. By combining the comforts of home with the indulgence of a premium resort, Evermore revolutionises the experience of staying in a vacation rental by creating the perfect environment to truly enjoy being together with family and friends.

Evermore is contiguous to Walt Disney World® Resort, Disney Springs® and proximate to Universal Orlando Resort® and Orlando International Airport.

Offering a diverse range of accommodations, including flats, villas, and houses ranging up to 11 bedrooms in size, the property is anchored by Conrad Orlando, showcasing 433 contemporary-styled guest rooms and suites, and two Jack Nicklaus-designed golf courses.

Evermore will open with 2,013 bedrooms throughout 69 houses ranging in size from five to eleven bedrooms, 206 four-bedroom flats, and 41 two and four-bedroom villas.

“After five years of meticulous planning and building, we are thrilled to open Evermore Orlando Resort,” says Christopher Kelsey, President, Dart Interests. “We’re proud to have created Orlando’s first beach paradise designed intentionally for groups, friends and families to effortlessly vacation together.”

This innovative development redefines the guest experience, presenting a first-in-class

approach that melds privately owned and managed homes with the upscale amenities and services traditionally associated with luxury resorts. By combining the comforts of home with the indulgence of a premium resort, Evermore is poised to revolutionise the way guests engage with the destination.

First Look Images: In anticipation of the resort’s opening, Evermore is pleased to share a sneak peek into its unparalleled offerings with the release of the first official images offering an authentic glimpse into the resort, highlighting its grandeur in stunning detail.

Notably, the collection showcases the visually captivating Jack Nicklaus-designed golf courses and the expansive 20-acre tropical beach complex centred around the breathtaking 8-acre crystalline Evermore Bay designed by Crystal Lagoons®. These images exemplify the resort’s dedication to luxury and excellence, promising a resort experience that transcends expectations.

EVERMORE ORLANDO RESORT IS CURRENTLY ACCEPTING RESERVATIONS FOR JANUARY 1, 2024.

Conrad Orlando will open early January with reservations currently available for January 9, 2024 and beyond. Visit www.evermoreresort. com for more information.

About Evermore Orlando Resort Evermore Orlando Resort, developed by Dart Interests is a luxury vacation rental destination bordering Walt Disney World®.

Newly built from the ground up, the 1,100acre resort complex is a comprehensive redevelopment of the former Villas of Grand Cypress Golf Resort located at One North Jacaranda.

Conceptualised on the premise that one size does not fit all, the resort is a unique combination of diverse and sophisticatedly designed vacation rental and luxury hotel accommodations, paired with best-in-class amenities and intuitive service. Evermore

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EVERMORE ORLANDO RESORT will open with 2,013 bedrooms throughout 69 houses ranging in size from five to eleven bedrooms, 206 four-bedroom flats, and 41 two and four-bedroom villas.

THE RESORT WILL ALSO DEBUT THE BRAND NEW CONRAD ORLANDO, FEATURING 433 CONTEMPORARYSTYLED GUEST ROOM ACCOMMODATIONS, INCLUDING 51 IMPECCABLY DESIGNED SUITES, 10 SPACIOUS FAMILY SUITES AND THE CONRAD SPA WITH AN OUTDOOR WATER GARDEN. The resort’s best in class amenities include a 20-acre tropical beach complex surrounding Evermore Bay, 8-acres of crystalline water

by Crystal Lagoons®, 15 restaurants, bars and takeaway food markets, two 18-hole Jack Nicklaus designed golf courses, Peloton studio, in-home fitness, daily fitness classes, and over 150,000 square feet of indoor/outdoor event space including a two-story Boathouse that will serve weddings and private events.

Guests will also have access to Siemens VersiCharge Ultra DC fast Electric Vehicle charging stations located throughout the resort.

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EVERMORE ORLANDO RESORT

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CANNED ALCOHOLIC BEVERAGES MARKET TO REACH $17.19 B BY 2031 GLOBALLY, AT A CAGR OF 13.8%, SAYS COHERENT MARKET INSIGHTS

The Canned Alcoholic Beverages Market is projected to grow from US$ 6.11 billion in 2023 and is estimated to reach US$ 17.19 billion by 2031; it is expected to grow at a Compound Annual Growth Rate (CAGR) of 13.8% from 2024 to 2031 according to a new report by Coherent Market Insights.

Canned alcoholic beverages provide the convenience of consumption of beers, ciders, wines, and cocktails in a portable aluminium can format. They are gaining popularity among young adults and millennials for outdoor activities and social gatherings.

MARKET DYNAMICS: The market for canned alcoholic beverages is expected to experience high growth due to the convenience they offer.

Canned alcoholic beverages are easy to carry and store, making them a popular choice among consumers.

Moreover, the trend of convenienceoriented products is on the rise, especially among millennials who prefer on-the-go options. Canned alcoholic

beverages provide a convenient option for consumers to enjoy their favorite drinks without the need for additional mixers or glassware. This convenience factor is expected to drive the demand for canned alcoholic beverages in the market.

Another driver for the growth of the canned alcoholic beverages market is the increasing number of outdoor events and activities. Canned alcoholic beverages are suitable for outdoor activities such as picnics, camping, and beach parties as they are lightweight, easy to transport, and do not require additional equipment for consumption. The growing popularity of outdoor events and the desire for hassle-free consumption are expected to boost the demand for canned alcoholic beverages.

MARKET TRENDS: One of the key trends observed in the canned alcoholic beverages market is the increasing demand for low-alcohol or no-alcohol variants. With changing consumer preferences and the growing trend of health-consciousness, consumers are seeking alternatives to traditional

CANNED ALCOHOLIC BEVERAGES REPORT SCOPE:

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DREW TILK

REPORT COVERAGE

DETAILS

Market Revenue in 2023

$6.11 billion

Estimated Value by 2031

$17.19 billion

Growth Rate

Poised to grow at a CAGR of 13.8%

Historical Data

2017–2021

Forecast Period

2024–2031

Forecast Units

Value (USD Million/Billion)

Report Coverage

Revenue Forecast, Competitive Landscape, Growth Factors, and Trends

Segments Covered

By Product Type, By Distribution Channel

Geographies Covered

» North America, Europe, Asia Pacific, and Rest of World » Increasing demand for non-alcoholic RTD beverages

Restraints & Challenges

» Increasing demand for non-alcoholic RTD beverages » Increasing tariffs on alcoholic beverage

Growth Drivers

» Growing demand for ready-to-drink products » Premiumization of the beverages

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alcoholic beverages. Low-alcohol or no-alcohol canned options provide consumers with the opportunity to enjoy the taste and experience of alcoholic beverages without the high alcoholic content. This trend is driven by the increasing number of individuals adopting a moderate or no-alcohol lifestyle.

Another trend in the market is the rising popularity of cocktail-inspired ready-todrink canned alcoholic beverages. These canned beverages offer the convenience of enjoying mixed drinks without the need for bartending skills or elaborate ingredients.

Ready-to-drink canned cocktails provide consumers with a quick and hassle-free option to enjoy their favorite cocktails at home or on-the-go. The combination of convenience and variety offered by these cocktails.

RECENT DEVELOPMENT: In March 2020, Blossom Hil Gin Fizz, an RTD can of bubbly gin, is now available, as per the Treasury Wine estate.

In April 2020, TWE signed a multi-year business agreement with rap musician Snoop Dogg through its wine brand 19 Crimes.

MARKET TAKEAWAYS: Canned Alcoholic Beverages Market is anticipated to witness a CAGR of 13.8% during the forecast period 2023-2030, owing to the increasing popularity of these beverages among consumers. On the basis of product, the wine segment is expected to hold a dominant position, owing to its established consumer base and wide availability.

The RTD cocktails and hard seltzers segments are also projected to grow significantly due to their growing popularity and consumer demand for more variety.

On the basis of distribution channel, the on-trade segment is expected to hold a dominant position. This can be attributed to the preference of consumers for enjoying alcoholic beverages in bars, clubs, and restaurants. However, the online segment is also expected to witness substantial growth, driven by the convenience and accessibility of online platforms.

In terms of region, North America is expected to hold a dominant position over the forecast period, due to the established market for canned alcoholic beverages and the presence of key players in the region. North America has a strong culture of consuming alcoholic beverages and a high level of consumer acceptance for canned products.

Key players operating in the canned alcoholic beverages market include Diageo plc, Brown-Forman, Pernod Ricard, Bacardi Limited, Suntory Holdings Limited, Asahi Group Holdings, Ltd.,

Anheuser-Busch InBev, E. & J. Gallo Winery, Constellation Brands, Inc., Treasury Wine Estates, Barefoot Cellars, and Kona Brewing Co. These players are focusing on product innovation, expanding their distribution networks, and strategic partnerships to gain a competitive edge in the market.

With the increasing demand for canned alcoholic beverages, these key players are expected to witness significant growth in the coming years.

MARKET OPPORTUNITIES: Increasing popularity of canned alcoholic beverages The canned alcoholic beverages market is experiencing significant growth due to the increasing popularity of these products among consumers.

Canned alcoholic beverages offer convenience and portability, making them an attractive choice for consumers who are looking for ready-to-drink options.

The busy lifestyles of consumers and the rise in outdoor activities, such as picnics, camping, and beach outings, have led to an increased demand for canned alcoholic beverages.

Furthermore, the COVID-19 pandemic has also played a role in boosting the demand for these products. With the closure of bars and restaurants during lockdowns, consumers have turned to canned alcoholic beverages as an alternative for enjoying their favorite drinks at home.

This trend is expected to continue even after the pandemic, as consumers have developed a preference for home consumption.

GROWING POPULARITY OF HARD SELTZERS Hard seltzers have gained immense popularity in recent years and are expected to drive the growth of the canned alcoholic beverages market.

Hard seltzers are low-calorie, low-sugar alcoholic beverages made with carbonated water and flavored with fruit or botanical essences. They appeal to health-conscious consumers who are looking for lighter and refreshing options.

The demand for hard seltzers can be attributed to the shift towards healthier lifestyles and the increasing awareness about the negative health impacts of sugary beverages.

Additionally, the rising popularity of the “better-for-you” trend, which focuses on clean ingredients and natural flavors, has further contributed to the growth of the hard seltzers segment.

Detailed Segmentation:

GLOBAL CANNED ALCOHOLIC BEVERAGES MARKET, BY PRODUCT Wine Still Fortified Low-alcohol Sparkling RTD Cocktails Malt based Spirit based Wine based Hard Seltzers Malt based Spirit based Wine based Sugar based

GLOBAL CANNED ALCOHOLIC BEVERAGES MARKET, BY DISTRIBUTION CHANNEL On-trade Liquor Stores Online Others

GLOBAL CANNED ALCOHOLIC BEVERAGES MARKET, BY REGION North America U.S. Canada Latin America Brazil Mexico Rest of Latin America Europe Germany U.K. Spain France Italy Russia Rest of Europe Asia Pacific China India Japan Australia South Korea Rest of Asia Pacific Middle East & Africa South Africa GCC Countries Rest of Middle East & Africa

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Zero Alcohol Corona Cero

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THE GLOBAL BEER SPONSOR OF THE OLYMPIC GAMES In what is being described as a ‘step change opportunity’ for the beer industry, the International Olympic Committee has announced a multi-year partnership with leading brewer AB InBev that will make zero alcohol brand Corona Cero the global beer sponsor of the Olympic Games.

impact and engage with billions of fans around the world, ushering in a new era of Olympic spirit as we cheer for our favourite national teams and athletes as they go for gold. We look forward to activating at the 2024, 2026, and 2028 games.”

IOC president Thomas Bach said: “As a global brand, Corona Cero will engage fans around the world in celebrating the magic of the Olympic Games and cheering for the athletes’ sporting achievements.

Describing sports as ‘a strong force for positive change’, AB InBev said it was pleased that its brands were part of that legacy with decades of ‘historic, award-winning and responsible’ sports marketing.

“In line with Olympic Agenda 2020+5, both of our organisations are also actively contributing to the UN Sustainable Development Goals. As the IOC redistributes 90% of all its revenue to support sport around the world, ultimately the revenue from this agreement will support every Olympic team and their athletes. Together we look forward to creating a future with more cheers!”

AB InBev CEO Michel Doukeris said: “Beer and sports are better together, so we are proud to be the first beer sponsor for the Olympics at the Worldwide Olympic Partner level. Beer is the beverage of moderation and choice, and so it’s only fitting to lead with Corona Cero, for this occasion. “This partnership illustrates the opportunity for our category to positively

“AB InBev is committed to accelerating continued progress toward responsible alcohol consumption and moderation worldwide and will work to further that effort by featuring Corona Cero, its fast growing zero alcohol beer brand, as the leading global Worldwide Olympic Partner brand.”

Chief marketing officer, Marcel Marcondes, said: “As we continue to invest to grow the category, we are excited to bring our beer brands to the Olympics and be a Worldwide Partner for these amazing events. Corona is one of our fastest growing global brands, reaching consumers across 180 countries, and through this partnership, we expect Corona Cero to accelerate no-alcohol beer growth and highlight moderation.”

ANHEUSER BUSCH INBEV

IOC president Thomas Bach said: “As a global brand, Corona Cero will engage fans around the world in celebrating the magic of the Olympic Games and cheering for the athletes’ sporting achievements.

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LUCA DUGARO

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DIAGEO IMPLEMENTS STRINGENT CRITERIA FOR WHOLESALER PARTNERSHIPS PHOTO BY

CLÉMENT BONNET In a significant move set to reshape its distribution dynamics, Diageo, the prominent alcohol firm, has announced a decisive change in its wholesaler partnership criteria.

This strategic pivot was communicated through letters dispatched to wholesalers in January, a copy of which was obtained

by BANCM.

According to the correspondence led by Nuno Teles, Diageo GB’s Managing Director, the firm is orchestrating a substantial transformation in its route-to-market strategy.

Teles articulated in the letter, “Diageo Great Britain is continually striving to optimize our business operations.

After a thorough review and deliberation, we have elected to redefine the criteria required for wholesalers to engage in direct supply arrangements with Diageo.”

Marking a significant policy shift, the new regulations are slated to take effect from 1st April 2024. Consequently, to maintain a direct supply relationship with Diageo, wholesalers will have to adhere to a set of stringent predetermined conditions. The revamped criteria include: •

A mandatory annual minimum order value of £2m, quantified as the equivalent of selling 1,565 fourpacks of Guinness daily at the cost price.

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Exclusive ownership or full control by the wholesaler of the warehouses utilized for the storage and distribution of Diageo products.

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A demonstrated capacity to ensure strict legal compliance and uphold policies that safeguard Diageo’s esteemed reputation.

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Provision of tangible evidence substantiating the wholesaler’s capability to foster and maintain a long-term relationship with Diageo.

The enforcement of these new terms signifies that from April 2024, retailers relying on wholesalers that fail to meet these criteria will no longer have access to Diageo’s core brands, including Guinness, Baileys, Smirnoff, Tanqueray, Captain Morgan, and Johnnie Walker, through these channels. Teles further clarified that affected partners would be approached by their respective account managers to explore alternative arrangements,

highlighting the re-introduced “Diageo One platform” as a viable option. In tandem with these strategic alterations in its wholesaler framework, Diageo is also gearing up to introduce its alcohol-free variant, Guinness 0.0, across the convenience and wholesale segments.

This decision underscores Diageo’s commitment to redefining its supply chain and distribution strategies, aligning them more closely with its business objectives and market positioning.

The move is poised to streamline operations and reinforce the brand’s standing in the fiercely competitive alcohol market, resonating with stakeholders’ expectations and setting a new precedent in the industry’s supply chain practices.

•

Firms must be able to ensure legal compliance and have appropriate policies to “protect against damage to “Diageo’s reputation.”

•

Evidence must also be provided by the wholesaler that it can build a long-term relationship with Diageo

Asked to comment on the decision, a Diageo spokesperson said: “Following a strategic review of Diageo GB’s wholesale and independent business, we are implementing a transformation of our route to market strategy. We have seen significant changes in how the industry is structured and operated, and as a result, we have updated our criteria which wholesalers must meet to be directly supplied by Diageo, as well as our wholesale trade terms.

This will promote efficiencies, encourage sharing of data which will drive insight-led decisions and help enable Diageo to better service the independent operator.”

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IS 2024 POISED FOR CHAMPAGNE’S REVIVAL Recent reports shed light on a downturn in Champagne’s trajectory in 2023, recording a dip in shipment volumes by 8% from the preceding year, 2022 – a period characterized by remarkable sales, attributed by industry frontrunners to a post-pandemic surge in enthusiasm.

The span between 2020 and 2022 has been acknowledged as an atypical phase for Champagne, signified by a stark reduction in shipments in 2020 due to the global pandemic outbreak, followed by an unexpected rally in 2021 and a flourishing peak in 2022.

Statistically, this manifested as a substantial plunge in shipments from 297.5 million bottles in 2019 to 245 million in 2020, subsequently escalating to 320 million in 2021, and further to 326 million in 2022 – marking the third-largest total in the appellation’s history.

“Covid completely disorganised the production, distribution and consumption of Champagne, then there was artificial growth,” expressed the sales and marketing director for Champagne Jacquart, Sébastien Briend.

The noticeable decline in the previous year led to 2023’s shipments totalling 298.7 million, perceived as a “disappointment” by many in the Champagne sphere, particularly as it fell

slightly under the “symbolic” 300 million mark. Nonetheless, certain producers view this as a natural reversion to prepandemic conditions, with Champagne reverting to its typical size.

Interestingly, 2023 showcased a slight improvement over 2019 in terms of volume, and a notable enhancement in value (€6.2 billion vs €5.05 billion), depicting the post-pandemic Champagne industry as a more upscale enterprise.

This transformation is attributed to substantial price hikes, a shift towards more premium cuvées, and a broader distribution of sales across international markets, beyond France, which is comparatively a lower-value market.

(Domestic shipments constituted 43% and international shipments 57% of the total volume in 2023).

So, what does Champagne’s performance in 2023 indicate for the upcoming year?

Can the region maintain its newfound stature as a luxury sparkling wine and simultaneously augment its volumes?

In terms of volume sales, the region adopts a cautious stance.

Champagne Lanson’s president François Van Aal mentioned last week to Bar and Nightclub magazine reporters that the Union des Maisons de Champagne (UMC)

TRISTAN GASSERT

“Will 2024 herald the resurgence of Champagne?” After witnessing a decline in Champagne shipments during 2023, Jasdeep Valentine delves into the perspectives of regional producers regarding the forthcoming prospects for this esteemed French effervescent.

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DELEECE COOK

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is forecasting minimal fluctuations in 2024. “The UMC is being conservative and saying that they think Champagne shipments will be between -1% and +1% in 2024 [compared to last year],” he articulated.

Donald Trump as US president in 2024 and its implications, such as potential tariffs on Champagne. “Champagne was spared from tariffs previously, but if a 10-50% tax is imposed, it would devastate the market,” he cautioned.

He further elaborated, “The UMC doesn’t want to send a negative message, nor promise the moon.”

Presently, other regional figures like Champagne Besserat de Bellefon president Nathalie Doucet are optimistic about 2024, citing depleted stock in the US market as a positive sign.

He added, “What they do say is that the stock in the market is not as high as it was in early 2023, and so if the demand for Champagne is there, the industry should exhibit growth, as there will be a heightened necessity for shipments.”

Van Aal maintains a positive outlook for Lanson, planning for expansion by broadening distribution channels while preserving a solid presence in the robust UK market, which represents over 35% of Lanson’s sales volume.

“Our strategy is to expand through new listings, and I’ve encouraged our sales team that we aim to grow and have the inventory to support that growth,” he stated.

Another optimistic voice for 2024 is Champagne Joseph Perrier’s MD Benjamin Fourmon, who anticipates the significant US market – which experienced a surplus in stock in 2023 – to witness growth once again.

“Despite the [2024] election, I foresee a more prosperous year for the US,” he remarked regarding shipments to the country, before proposing that another major Champagne market, the UK, might also experience growth.

“I believe the UK will rebound and, with inflation decreasing, the conditions could be favourable,” he commented, adding, “And I’m quite optimistic about Japan, where depletions are aligning with shipments,” hinting at a balanced market as 2024 commences.

Generally, while Fourmon foresees heightened competitiveness in the Champagne market, he is confident that the onset of 2024 will be more robust than the previous year, attributing this to the restocking activities.

For Groupe Laurent-Perrier’s chairman Stéphane Dalyac, believes that the fundamental dynamics of Champagne pre-pandemic are still in play, hence expecting the current year to experience growth propelled by exports, particularly in the higher-end segment.

As per his conversation with Bancm, Dalyac expressed, “Champagne is better positioned as a premium-export rather than a France-entry.”

A notable change from 2019 is the escalated interest rates, making inventory holding costlier, hence prompting clients to be cautious about stock replenishment due to the associated expenses.

Moreover, Dalyac warned, “There are unpredictable events that can occur,” alluding to the potential election of

However, Bollinger’s managing director Charles-Armand de Belenet has a contrasting view. “We are confident about the resilience of the UK market, but the US poses more challenges, lacking the same maturity,” he conveyed to Bancm.

“The last decade witnessed incredible momentum, but now we’re returning to normalcy, making the past year challenging for numerous Champagne houses, and the forthcoming year might present similar difficulties, especially with the uncertainty surrounding the election,” he added.

Champagne Pol Roger, as per President Laurent d’Harcourt, shipped the same quantity in 2023 as in 2022, despite a 10% hike in average prices at the beginning of the previous year. The brand recognizes the strong demand for Champagne among UK consumers and plans to increase its market share there this year.

“We are boosting our allocation for the UK, especially as this year marks the 150th anniversary of Winston Churchill’s birth,” he informed BANCM, referencing the profound connection between Pol Roger and the distinguished British statesman.

However, when questioned by BANCM if he anticipates an overall uptick in Champagne sales this year, d’Harcourt remarked, “If Champagne volumes escalate in 2024, it will signify a decrease in value,” indicating that producers might need to offer discounts to amplify shipments.

Indeed, concerns regarding Champagne sales in 2024 are predominantly linked to the product’s pricing, which surged by 10-12% in 2023 – partially explaining the sales slowdown – and is expected to rise further this year.

This is attributed to the escalating costs of producing Champagne, encompassing labour, energy, and notably, the rising grape prices – which surged again by 8-10%.

“It’s a critical concern for Champagne houses,” stated de Belenet, who reported a more than 10% increase in grape prices for premiers and Grands crus from the 2023 vintage. “It poses a significant challenge in terms of production costs,” he continued, highlighting the difficulty in matching Champagne price hikes with the grape price surge.

Certainly, Van Aal at Lanson conceded to Bancm that his brand would be increasing prices by 4-5% this year, “which won’t cover the increase in production costs.”

Similarly, Stanislas Thienot, managing director of Arvitis, lamented a 20% hike in grape prices over the past two years, commenting, “We will need to elevate prices in 2024, it’s inevitable, but it won’t be as steep as the harvest price escalation.”

Consequently, he has “decided to maintain a 2024 budget equivalent in volume to 2023” – a year marked by a nearly 20% sales drop for the group, primarily due to his decision to discontinue the company’s Champagne Marie Stewart brand in French supermarkets, where it was priced below €19.

Conversely, Champagne Nicolas Feuillatte CEO Christophe Juarez is revising a previously forecasted 15% turnover boost for 2024, set last September. Nonetheless, he maintains a belief that 2024 “will slightly surpass” 2023 – in terms of both shipments and value.

“Is that overly optimistic?” he posed rhetorically. “Maybe, but 2023 was tumultuous with numerous clients overestimating Champagne demand – they assumed a resurgence, leading to excessive orders in the first half and a sharp pullback in the latter, but in 2024, orders are more consistent; it’s a return to regular business operations.”

As for growth avenues, he envisions it stemming from international expansion for Champagne Nicolas Feuillatte, aiming to elevate exports from 43% to 50% “within two years”, with anticipated growth in the US, Japan, Germany, and Italy, especially in the travel retail sector, where he has observed “a remarkable airline industry rebound.”

More broadly, Champagne Philipponnat president Charles Philipponnat is confident in the future of premium brands.

Reflecting on the past, he noted, “We’ve had a successful commercial year,” adding, “Esteemed brands – including reputable growers – are generally faring well, but anything lacking added value or a strong reputation is struggling, and I fear this trend will intensify.”

He perceives “2024 as a pivotal year,” following the significant price hikes in 2023, with another increment anticipated this year, “and that will be the litmus test.”He elucidated, “While the pandemic may have subsided, there’s no euphoria, only reality; and the reality is that premium Champagne remains appealing despite price increases, but entry-level Champagne is less so.”

It’s why the director of Champagne Charles Heidsieck Stephen Leroux believes that the region’s long-term focus should be on augmenting turnover instead of striving to expand production and shipments.

“The size of the Champagne market is capped around a volume of 300 million; it can only grow through value differentiation,” he stated.

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EXPLORING THE REASONS BEHIND CHAMPAGNE’S 27 MILLION BOTTLE DIP IN 2023 PHOTO BY

Following a prosperous 2022, Champagne witnessed a substantial decline, with shipments reducing by over 27 million bottles, barely missing the symbolic threshold of 300 million in 2023.

trade demand for Champagne. This shift was characterized by customers opting to deplete existing stocks rather than place orders for additional bottles from the prestigious sparkling wine region.

This development prompted an inquiry into the underlying causes of this downturn. During a five-day visit to the region, The Bancm team engaged with several top producers in Champagne to unravel the mystery behind the 2023 figures, which summed up to 298.7 million, marking an 8.2% decrease from 2022’s impressive tally of 326 million.

The waning consumer interest in Champagne became evident with the intensification of price promotions ahead of the festive season, even among the top grandes marques, a trend we spotted in UK retailers on 1 December.

Multiple factors contributed to this decline, with inflation, excessive stockpiling, and diminishing consumer confidence emerging as the primary culprits, which are examined in more detail below.

It’s crucial to note that despite the contraction in volume, the global market value of this renowned bubbly remained robust, hovering near its peak. The Champenois were quick to highlight that while there was a decrease in bottle shipments, the revenue generated remained comparable to 2022’s record, as Comité Champagne co-president David Chatillon relayed to Bancm, with a modest dip of about 1.5% to €6.2 billion in 2023 (down from €6.3 billion the previous year).

Although there was a noticeable reduction in volume, the decline was anticipated after the extraordinary figures of 2022. Yet, many were disheartened to see the total drop below the 300 million bottle mark. Notably, when yields were determined in July of the preceding year, it was projected that Champagne shipments would exceed 310 million bottles by the close of 2023. This estimate was made amidst reports of a 4% downturn in the first half of 2023 compared to the same period in 2022.

However, the latter months of 2023, particularly November, saw a significant decline in global

Champagne Joseph Perrier’s director, Benjamin Fourmon, shared with Bancm, “We were bracing for a market correction post the 2021 demand surge, but the abrupt halt in sales caught us off guard, prompting many large entities to initiate promotional strategies to safeguard their volumes.”

Inflation stands as a pivotal factor behind the Champagne slump, impacting the pricing of all commodities, including the luxury of Champagne, which witnessed notable price increments.

Champagne Lanson’s president, François Van Aal, conveyed to Bancm that “early 2023 saw major houses implementing substantial price hikes of 10-12%.” He emphasized the necessity of these increases due to a 10% rise in grape costs in 2022. But the surge in costs wasn’t confined to raw materials. The Champenois also faced escalating interest rates, soaring from approximately 0.7% to 3.5-4% in 2023, imposing a significant financial burden on stock financing, as noted by Van Aal. Other factors also exerted upward pressure on prices, including the surge in dry goods costs due to post-pandemic supply chain challenges and the Ukraine conflict, alongside heightened energy costs – which Van Aal noted were 2.5 times higher at Lanson this year – and a 5.8% increment in staff salaries at Lanson in 2023.

In essence, Van Aal stated, “The production costs for Champagne have never been higher,” leading to a softened global consumer demand

BEAZY

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CLAUDIO SCHWARZ

for a product that is not deemed essential and faces stiff competition from other beverages.

“CONSUMERS ARE BECOMING MORE DISCERNING IN THEIR PURCHASES,” HE REMARKED. 2023 was not only marked by escalating Champagne prices amidst dwindling consumer spending power but also by

a reduction in the availability of entrylevel Champagne in major outlets – those labels that previously retailed for under €19 in French supermarkets.

Champagne Philipponnat’s president, Charles Philipponnat, observed that the most economical Champagne brands in the domestic market were now priced above €20 per bottle, impacting sales.

Champagne Nicolas Feuillatte’s CEO, Christophe Juarez, informed Bancm of a strategic shift in 2023, discontinuing the brand’s base Brut Sélection and introducing a more upscale Grande

PHOTO BY

Réserve. This change led to a 25% decrease in sales volumes for France’s top-selling Champagne, which held a 40% share in the national retail sector.

“We decided to recalibrate our strategy in the off-trade sector and elevate our offerings, transitioning from under €19 per bottle to around €24,” Juarez noted. Similarly, Arvitis’ managing director, Stanislas Thienot, recounted a nearly 20% drop in volumes in 2023, following the decision to discontinue an entry-level label in the domestic retail sector.

“We ceased sales of Champagne Marie Stuart in France, exclusively available in supermarkets and priced at roughly €17,” he explained to Bancm, indicating that this move resulted in a loss of nearly 500,000 bottles (while the total Champagne sales in French supermarkets diminished from 35 million bottles in 2022 to 27.4 million last year).

He rationalized the choice to halt Marie Stuart’s domestic distribution, stating, “We prefer to allocate our grape sourcing to brands with higher value,” and acknowledged that a blend of escalating costs for grapes, interest rates, labour, energy, and glass had inflated Champagne production expenses by 30-35%.

Excessive stocking of Champagne in key markets surfaced as the second primary cause for the global shipment downturn in 2023 – a trend consistent in both France and export nations, with domestic and international clients accounting for 43% and 57% of the total, respectively.

After a swift recovery in Champagne demand in 2021 and a subsequent surge in consumption in 2022, producers in the French sparkling wine region grappled with meeting the demand,

FERNAND CHAMPAGNE

compelling them to limit supplies to the trade starting around two years back. In response, major importers, retailers, and Champagne clients placed substantial orders towards the end of 2022, driven by the apprehension of future shortages, with shipments to markets like the US and Australia being particularly significant. However, as Van Aal reported, “The start of 2023 witnessed an excess in orders, leading to a surplus in January,” resulting in fewer and smaller orders throughout the year.

This pattern was further exacerbated by rising interest rates, fostering a tendency among trade clients to minimize Champagne holdings.

The final significant factor contributing to the dip in shipment volumes is a shift in consumer sentiment, with the geopolitical climate of the past year hardly being conducive to celebratory Champagne toast.

Nonetheless, Van Aal posited that it would be erroneous to label 2023 as a bleak year for Champagne, pointing out that shipments for the appellation have fluctuated between 300 million and 330 million over the past two decades, with the previous year’s revenue nearing the €6.3 billion record set in 2022.

“In terms of value, Champagne maintains remarkable stability, a testament to price increments, as well as enhanced value in both country and market mixes,” he concluded.

Echoing this sentiment, Champagne Taittinger’s president Vitalie Taittinger stated, “Our strategy is to cultivate Champagne through value and excellence, and our efforts are increasingly bearing fruit; we may sell fewer bottles, but the quality and value of each sale continue to rise.”

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JOHNNIE WALKER UNVEILS EXQUISITE LUNAR NEW YEAR EDITION FEATURING THE WOOD DRAGON

JOHNNIE WALKER

In a nod to the upcoming Lunar New Year, Johnnie Walker, the esteemed premium whisky brand, has unveiled an exclusive limited edition design for its celebrated Blue Label.

This special release, a blend of artistry and tradition, features the creative genius of AsianAmerican artist James Jean. The design pays homage to the Lunar New Year, specifically celebrating the Year of the Dragon, an iconic symbol in the Chinese Zodiac.

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The dragon, revered as one of the most powerful and auspicious symbols in Asian culture, represents vitality, creativity, and the promise of prosperity.

In this unique edition, the Wood Dragon, the Zodiac animal for 2024, takes centre stage.

James Jean’s design breathes life into this mythical creature, portraying it amidst an intricate tapestry of flora and fauna.

The dragon appears to emerge dynamically from its natural surroundings, symbolizing a burst of auspicious energy and ambition.

James Jean, known for his profound and detailed artistic style, the cultural essence of the Chinese dragon, The design is not merely a visual treat; it’s a narrative woven with traditional symbolism, The dragon in his artwork is intertwined with elements of nature, with flowers and organic motifs giving rise to sinuous tendrils and arching lines.

This imagery is deliberate, representing roots, interconnectedness, and a profound sense of origin and growth.

JAMES’S WORK INCLUDES HIDDEN LAYERS THROUGHOUT, IN HOPES THAT THE CLOSER A BUYER LOOKS AT THE IMAGE, THE MORE THEY WILL UNCOVER. “I included chrysanthemums with liquid gold flowing from them — inspired by Johnnie Walker whiskies — and hummingbirds sipping on the precious nectar,” he said. “I want the viewer to peel back the layers and discover

more about the image. I want my work to function from far away but reveal more details the more closely you explore the imagery. ”James sought inspiration for his designs from the layers of incredible flavour that Johnnie Walker Master Blender Emma Walker and her team bring to Johnnie Walker Blue Label - a whisky made using some of the rarest whiskies from the unparalleled Johnnie Walker reserves of maturing Scotch, including some irreplaceable casks sourced from long-closed ‘ghost’ distilleries.

Johnnie Walker’s limited edition Blue Label is more than a collector’s delight; it’s a celebration of cultural heritage, artistic excellence, and the spirit of the Lunar New Year.

As the Wood Dragon takes its place on the label, it beckons a year of creativity, strength, and prosperity, resonating deeply with the values and aspirations of our readership in the hospitality industry.

Speaking about the collaboration, Joao Matos, who is the global marketing and innovations director of Johnnie Walker said, “James Jean’s remarkable interpretation of the Wood Dragon for Johnnie Walker Blue Label Lunar New Year captures the essence of tradition and innovation. James has beautifully blended respect for the past with an optimistic look towards the future.”

“His dragon, crafted from flowers and organic elements, is a symbol of the power of creativity and connection,” he added.

“We’re thrilled to celebrate the Year of the Dragon with this exquisite, limited-edition design

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ANDREY ILKEVICH

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BACARDI’S D’USSÉ COGNAC IN THE LUNAR NEW YEAR Bacardi’s D’Ussé Cognac is ringing in the Lunar New Year with an exclusive collaboration with the esteemed fashion designer Humberto Leon. Leon, renowned for his pivotal roles as co-founder of the trendy New Yorkbased Opening Ceremony and former creative director at the prestigious Kenzo, has brought his creative vision to D’Ussé by crafting unique red envelopes to celebrate the festival.

In Chinese tradition, these envelopes, typically filled with money, are not just gifts but potent symbols of prosperity and good fortune. Leon has infused his design with profound cultural symbolism, featuring twin dragons and flame emblems, all set against a sleek silver finish. The design intricately weaves in the Chinese character ‘fat’, signifying ‘luck’ or ‘richness’, and the revered traditional greeting ‘gong hay fat choi’, translating to ‘wishes for a prosperous new year’, embellishing the back of the envelope.

These specially designed envelopes are an exclusive accompaniment to the D’ussé XO Limited Edition Lunar New Year gift box. This special release is available at select stores and selected clubs and bars across the globe.

Leon shared his personal connection and the creative muse behind this collaboration, stating, “The Lunar New Year holds a dear place in my heart, as does the tradition of sipping Cognac, particularly D’Ussé, during the celebrations.

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This collaboration is a reflection of our family traditions, which are all about embracing the new and bidding farewell to the old. The twin dragons in my design symbolise strength and resilience, ushering in a rejuvenated year, while the fire represents transformation and new beginnings.”

He extended an invitation to embrace this tradition with D’Ussé, adding, “Wishing everyone a healthy and prosperous Year of the Dragon.”

D’Ussé Cognac, co-founded by the iconic American rapper Shawn Carter, known as Jay-Z, has recently seen Bacardi taking a majority stake.

Despite a legal battle regarding the brand’s valuation, Jay-Z has maintained a significant ownership stake.

Adding to its accolades, D’Ussé’s VSOP expression was honoured as a Master medal winner in The Spirits Business’ 2023 Cognac Masters, underscoring the brand’s excellence and commitment to quality.

D’USSÉ COGNAC

CONTACT BANCM VIA 02071754003 OR HELLO@ BANCM.COM FOR ASSISTANCE SOURCING THIS PRODUCT.

PHOTO BY

D’USSÉ COGNAC

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fleetingimages@tvstar.com

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NOSOTROS TEQUILA & MEZCAL PARTNERS WITH BREAKTHRU BEVERAGE GROUP FOR FLORIDA DISTRIBUTION

NOSOTROS TEQUILA

Premium agave spirits brand Nosotros Tequila and Mezcal and leading North American beverage wholesaler Breakthru Beverage Group partner for distribution in Florida.

This marks the brand’s extension into its 7th state as it expands distribution in key markets coast-tocoast.

Nosotros strives to replicate the strong distribution it currently has in California, Texas, Illinois, Wisconsin, Arizona, and Nevada in Florida, the third largest state for tequila consumption in the United States.

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“The feedback we’ve received in Florida is fantastic and we’re proud to introduce our brand to a new market of tequila lovers,” said Nosotros Founder and CEO, Carlos Soto.

“WE’RE CONFIDENT BREAKTHRU BEVERAGE IS THE BEST PARTNER TO HELP US ACHIEVE OUR GOALS FOR 2024 AND BEYOND.” “We’re proud to partner with a company rooted in family values and has dedicated, experienced region and market leaders who live out those values,” said Nosotros Chief Revenue Officer and Partner, PJ Dwyer.

“Breakthru Beverage’s vision for success and enthusiasm for Nosotros’ potential aligns with ours, and we look forward to growing together.”

For Breakthru Beverage Group, the decision to work with Nosotros in Florida underscores its continued investment in agave spirits, a category that is growing exponentially with no signs of slowing down. In the United States,

tequila and mezcal volumes and value are forecast to grow at a compound annual growth rate of 19 percent and 18 percent, respectively, between 2022 and 2026, according to Provi data insights.

Premium brands like Nosotros, which prides itself in creating quality agave spirits using time-tested traditional methods, are leading the charge as the fastest-growing segment in the agave spirits category.

Breakthru Beverage Group began distributing Nosotros products on October 1, 2023.

ABOUT NOSOTROS

Founded in 2017, Nosotros won the San Francisco World Spirit Competition, claiming the “World’s Best Tasting Tequila” title just a few months after joining the marketplace with Nosotros Blanco.

Since then, Nosotros has also launched Nosotros Reposado, Nosotros Mezcal (Espadín y Tobalá), and now their Nosotros Madera Collection. Nosotros is centered around creating unforgettable and authentic experiences with loved ones.

PHOTO BY

NOSOTROS TEQUILA

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30-YEAR-OLD IRISH SINGLE MALT CLAIMS TITLE OF WORLD’S PRICIEST WHISKEY PHOTO BY

THE EMERALD ISLE

For more details on their journey and offerings, visit craftirishwhiskey.com

A Record-Shattering Sale: The Emerald Isle Fetches $2.8 Million

In an unprecedented display of luxury and exclusivity, The Craft Irish Whiskey Co. has firmly placed itself at the pinnacle of the whiskey world. A single bottle of their most exquisite offering, The Emerald Isle, was acquired by American collector Mike Daley for a staggering $2.8 million, making it the most expensive bottle of whiskey—or whisky—ever sold. This sale not only marks a significant milestone for The Craft Irish Whiskey Co. but also signals a seismic shift in the realm of spirit collection, with Irish whiskey taking the spotlight from its Scottish counterpart.

The Rise of Irish Whiskey: A Collector’s

Perspective Historically, the most sought-after and prestigious whiskies have hailed from Scotland. However, The Emerald Isle’s recent sale has upended this tradition. This 30-year-old Irish single malt, known for being the rarest triple-distilled variety, has now overshadowed the previous record-holder—a bottle of The Macallan 1926, which sold for $2.7 million in November last year.

Mike Daley, the new owner of The Emerald Isle and one of the United States’ most esteemed spirit collectors, expressed his enthusiasm for the future of Irish whiskey. Owning several

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thousand bottles of Irish, American, and Scotch whiskies, Daley sees Irish whiskey as the next frontier for luxury spirit collectors.

HE STATED, “IRISH IS THE FUTURE OF WHISKEY. I’M EXCITED TO BE PART OF IT, AS A COLLECTOR, BUT MOST IMPORTANTLY AS A DRINKER.” His investment in The Emerald Isle is not just a testament to its quality but also a nod to the promising trajectory of the Irish whiskey market.

A Confluence of Craftsmanship and Luxury The Emerald Isle isn’t just a bottle of whiskey; it’s a symphony of craftsmanship, taste, and luxury. This exceptional spirit, matured over three decades in a variety of casks, offers an unmatched intensity of flavour.

Each of the seven sets in existence is presented in a stunning walnut case, accompanied by a single decanter, a bespoke Fabergé egg with an actual emerald gem, a custom timepiece, and a pair of Cohiba cigars.

Daley, recognizing the burgeoning renaissance of Irish whiskey, remarked on the nascent stage of luxury Irish spirits, contrasting it with the already crowded Scotch market. “The rebirth of Irish whiskey is relatively new...

But we’re only just starting to see luxury Irish make a name for itself. I guarantee you that in

the years to come, it will get to where scotch is today.”

The Craft Irish Whiskey Co.: Redefining Excellence Jay Bradley, the visionary founder and CEO of The Craft Irish Whiskey Co., expressed immense pride in this historic achievement.

Since its inception in 2018, the company has been on a mission to elevate Irish whiskey to the highest echelons of luxury spirits.

Bradley’s commitment to combining tradition with innovation has not only resurrected Ireland’s legacy in whiskey-making but has also positioned The Craft Irish Whiskey Co. as a trendsetter in the industry.

He shared, “A bottle of The Emerald Isle becoming the most expensive whiskey or whisky ever sold is a monumental achievement for my business and an incredibly proud moment for me.”

With an impressive haul of awards and partnerships with prestigious institutions like The Michelin Guide and the World’s 50 Best Restaurants, The Craft Irish Whiskey Co. continues to redefine the standards of luxury whiskey. Its journey, marked by relentless dedication and an unwavering vision, showcases the boundless potential of Irish whiskey on the global stage.

As we witness this remarkable chapter in the history of spirits, one thing is clear: The Craft Irish Whiskey Co. is not just crafting whiskey; it’s crafting history.

PHOTO BY

THE EMERALD ISLE

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GLOBAL GIN MARKET SET TO REACH US$ 20.2 BILLION BY 2028 AMID RISING DEMAND FOR PREMIUM SPIRITS AND RTD COCKTAILS The latest BANCM industry analysis reveals a significant growth trajectory for the global gin market, with expectations to expand from US$ 15.3 billion in 2022 to an estimated US$ 20.2 billion by 2028.

This reflects a compound annual growth rate (CAGR) of 4.74% during the forecast period of 2022-2028.

The increasing appetite for high-quality, premium cocktails alongside a burgeoning interest in ready-to-drink (RTD) and luxury spirits is propelling the market forward.

Gin’s versatility as a spirit, with its distinctive blend of botanicals, has allowed it to become a staple in bars and households worldwide. The market’s expansion is further fueled by the widespread acceptance of gin-based drinks in social settings and during festive occasions.

The growing consumer interest in experimenting with alcoholic beverages has led to a steady demand for gin, seen especially in regions with a rich cocktail culture.

An analysis of market segments indicates a strong preference for premium gin products, while the on-trade sector dominates the market distribution channels.

From a regional perspective, Europe is currently the largest gin market, with countries such as the United Kingdom and Spain exhibiting strong market presence propelled by well-established distilleries and an established culture of spirit consumption.

THE ANALYSIS ALSO DIVES INTO OTHER KEY REGIONS CONTRIBUTING TO MARKET EXPANSION LIKE NORTH AMERICA, ASIA-PACIFIC, LATIN AMERICA, AND THE MIDDLE EAST AND AFRICA.

PHOTO BY

ALESSIO ZACCARIA

NEWS

Now for the more sophisticated reader that wants to take a deeper dive in to the facts and figures, the Bancm research team have curated a report that takes a more in depth look at the competitive landscape giving a comprehensive analysis of leading players and market shares, highlighting strategic initiatives, and profiling noteworthy companies in the gin industry, without mentioning specific organizations by name.

This segment details the competitive dynamics shaping market trends and forecasts.

OVERALL, OUR RESEARCH ILLUMINATES PIVOTAL FACTORS IN MARKET PROGRESSION, EVALUATING THE INFLUENCE OF DIFFERENT DRIVERS, RESTRAINTS, AND OPPORTUNITIES ON GLOBAL AND REGIONAL SCALES. Among the questions addressed by the report, it identifies which market segments are set to offer lucrative growth potential and how competitive dynamics are expected to evolve in the coming years.

It gives stakeholders, investors, and industry participants a robust understanding of the current landscape and future outlook of the global gin market.

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Key Questions Answered in This Report:

Detailed Segmentation:

COMPANIES MENTIONED

•

How has the global gin market performed so far, and how will it perform in the coming years?

•

What are the drivers, restraints, and opportunities in the global gin market?

•

What is the impact of each driver, restraint, and opportunity on the global gin market?

•

What are the key regional markets?

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Which countries represent the most attractive gin market?

•

What is the breakup of the market based on the type?

Key Market Segmentation

•

Which is the most attractive type in the gin market?

•

What is the breakup of the market based on the price point?

London Dry Gin Old Tom Gin Plymouth Gin

•

Which is the most attractive price point in the gin market?

•

What is the breakup of the market based on the distribution channel?

•

Which is the most attractive distribution channel in the gin market?

•

What is the competitive structure of the global gin market?

•

Who are the key players/companies in the global gin market?

PHOTO BY

BJARNE VIJFVINKEL

Bacardi Limited Davide Campari-Milano N.V. Diageo plc Forest Spirits by La Hanoudière Lucas Bols N.V. Mygin Pernod Ricard Radico Khaitan Ltd. Rémy Cointreau San Miguel Corporation The East India Company Ltd. William Grant & Sons Ltd.

TYPE INSIGHTS:

PRICE POINT INSIGHTS Standard Premium Luxury

DISTRIBUTION CHANNEL INSIGHTS: On-trade Off-trade

REGIONAL INSIGHTS North America United States Canada Asia-Pacific China Japan India South Korea Australia Indonesia Europe Germany France United Kingdom Italy Spain Russia Latin America Brazil Mexico Middle East and Africa

For more information about this report or to order a copy please email: hello@banc.com

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SPARKLING ICE REFRESHES MARKET POSITION WITH FIRST CHIEF GROWTH OFFICER RICH DEPENCIER

Talking Rain Beverage Company have recently announced its first Chief Growth Officer, Rich DePencier, a key move in the company’s aggressive strategy to energize future growth and meet consumer demand for Sparkling Ice®, the number one bestselling sparkling water brand.

RICH DEPENCIER // PHOTO BY TALKING RAIN

Thanks to his extensive leadership in the consumer packaged goods (CPG) industry, DePencier brings both deep brand management expertise and a passion for innovation in marketing, product development and retail.

In this new position, DePencier leads the company’s largest-ever investment in marketing and innovation around Sparkling Ice with bold creative campaigns, flavorful new product launches, unique brand collaborations and partnerships, and new channel expansion.

DePencier’s sweet spot is building highly motivated brand teams to accelerate share growth across channels, cultures, and countries around the globe.

He has built and led some of the world’s favourite and iconic consumer brands for Fortune 100 companies, including Procter & Gamble and Starbucks. “We’re excited to put a stake in the ground and bring the beloved Sparkling Ice brand to life in fresh ways that will delight millions of our loyal fans,” said Rich DePencier, Chief

For more information, please visit talkingrain.com

Growth Officer at Talking Rain Beverage Company.

“Sparkling Ice will also energize a whole new legion of Zillennial flavor lovers as the company goes all in with investments in R&D, brand management, best-inclass advertising and media firms, A-list talent, and a deep commitment to connect with them via new media platforms.”

DePencier brings decades of expertise driving the global success of branded CPG, including building the Starbucks ready-to-drink coffee line into a global business. At Talking Rain, DePencier’s primary focus will be leading cross-functionally to grow the company’s market share, revenue, and profitability.

Further, he will emphasize innovation throughout the company, and optimize existing product offerings, including multichannel products, packaging, and flavors.

Concurrently, he will explore additional avenues for growth in new geographies, as well as non-traditional and emerging channels.

“We’re entering an exceptional era for Talking Rain and the Sparkling Ice brand. I’m grateful to have Rich DePencier join our organization as we proactively and aggressively look to expand our position as the number one sparkling water brand in the U.S., transforming Sparkling Ice into a lifestyle icon,” said Ken Sylvia, Chief Executive Officer at Talking Rain Beverage Company.

“As a company, we’re squarely in investment mode on all fronts – including attracting world-class talent. I’m confident that adding Rich’s growth-oriented mindset, strong leadership, and deep passion for our brand is a recipe for success.”

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MONSTER ENERGY IS MAKING A NOTABLE STRIDE INTO THE ALCOHOLIC BEVERAGE SECTOR WITH NASTY BEAST PHOTO BY

MONSTER ENERGY

Monster Energy is making a notable stride into the alcoholic beverage sector with the introduction of its new offering, Nasty Beast. This move follows the company’s 2023 launch of its carbonated “malt alcohol” drink, The Beast Unleashed.

As highlighted in a company presentation, The Beast Unleashed has already made a significant impact in the beer market. It was recognized as the top-selling new brand in the beer space last year, generating over US$87 million in sales.

In a recent dialogue with investors, Monster Energy’s co-CEO Rodney Sacks unveiled the latest addition to their product lineup, Nasty Beast.

Over the past couple of years, Monster has been actively expanding its footprint beyond the realm of energy drinks, particularly focusing on the alcohol segment after its acquisition of CANarchy.

This new line of 6% ABV hard tea drinks will be available in 12 fl oz cans, featuring a variety of flavors including Original, Tea and Lemonade, Peach, and Green Tea. Similar to its predecessor, The Beast Unleashed, Nasty Beast will be distributed by CANarchy Craft Brewing. Monster Energy made a significant investment in the craft beer and hard seltzer sector by acquiring CANarchy for a substantial US$330 million in 2022.

This strategic move not only brought renowned breweries like Oskar Blues and Deep Ellum Brewing Company under Monster’s umbrella but also provided the necessary infrastructure to produce and distribute alcoholic products, as stated by Monster’s coCEO Hilton Schlosberg. Traditionally associated with non-alcoholic energy drinks, Monster is now branching

out, with Nasty Beast set to rival other leading hard tea brands in the market.

Referencing data and forecasts from Grand View Research as reported by FoodDive, the global hard tea market was valued at US$2 billion in 2021. It is projected to experience significant growth, with a compound annual growth rate (CAGR) of 24.7% leading up to 2030.

In its venture into this burgeoning market, Monster’s Nasty Beast is poised to make a splash with catchy slogans such as “Brewed hard to… party harder” and “Are you ready to get Nasty?”

These taglines encapsulate the brand’s bold approach and its readiness to make a mark in the competitive alcoholic beverage landscape.

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DRY JANUARY & ALCOHOL-FREE

PHOTO BY

BALINT KOBAN

DRY JANUARY & ALCOHOL-FREE

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YAKOV_OSKANOV

ELEVATING THE DRY JANUARY EXPERIENCE In recent years, the concept of Dry January has gained widespread popularity as individuals seek to start the new year on a healthier note by abstaining from alcohol for the entire month.

This trend has prompted the hospitality industry to rethink its approach to non-drinkers, offering a more inclusive and satisfying experience. The Banc team, with the ultimate goal of nurturing the hospitality community, recognises the need to cater to a growing audience of consumers opting for alcohol-free alternatives.

In this article, we will explore the significance of Dry January, delve into the world of mocktails and non-alcoholic beverages, discuss ways to make nondrinkers feel valued in hospitality settings, examine effective marketing strategies for Dry January, and suggest initiatives that bars, clubs, and restaurants can incorporate to promote low and no-alcohol drink options.

The demand for high-quality non-alcoholic alternatives has surged. Mocktails, or alcohol-free cocktails, have become more than just fruity concoctions. Today, they boast sophisticated flavour profiles, creative presentations, and the same level of craftsmanship as their alcoholic counterparts. This evolution has led to an increased appreciation for the artistry involved in crafting beverages, regardless of alcohol content.

For Banc, recognizing the value of every customer, including non-drinkers, is fundamental. Creating an inclusive and welcoming environment is crucial for

UNDERSTANDING DRY JANUARY Dry January, originating from the United Kingdom, has become a global movement encouraging people to abstain from alcohol for the entire month of January.

Many individuals see it as an opportunity to detoxify their bodies, reassess their relationship with alcohol, and kick-start a healthier lifestyle. The rising interest in wellness and mindfulness has fueled the growth of this trend, challenging traditional norms around socialising and drinking.

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customer satisfaction. To achieve this, establishments should go beyond offering a limited selection of uninspired soft drinks and provide an enticing array of alcohol-free options. Trained staff who understand the intricacies of these beverages can enhance the overall hospitality experience, making non-drinkers feel just as valued as their alcohol-consuming counterparts.

the mocktail experience, making it a highlight rather than an afterthought. Providing a diverse menu of alcohol-free options allows non-drinkers to explore different flavours and discover new favourites. This not only caters to individuals participating in Dry January but also appeals to a broader customer base, like designated drivers and those who prefer a night without alcohol.

The Art of Crafting Mocktails

Effective strategies for Dry January

Mocktails, when crafted with care and creativity, can rival traditional cocktails in both taste and presentation.

We encourage establishments to invest in skilled mixologists who specialise in non-alcoholic concoctions.

By incorporating unique ingredients, thoughtful pairings, and appealing garnishes, these professionals can elevate

To capitalise on the growing interest in Dry January and non-alcoholic alternatives, bars, clubs, and restaurants need effective marketing strategies; our team has put together a list of suggestions just for you, so get started!

Highlighting Health Benefits: Emphasise the health benefits of choosing alcohol-free options. This can include promoting detoxification, better sleep, improved mental clarity, and overall well-being. Collaborations with Influencers: Partner with influencers who align with the health and wellness ethos of Dry January. Their endorsement can reach a wider audience and create a buzz around the unique non-alcoholic offerings.

Interactive Social Media Campaigns: Engage customers through interactive social media campaigns, such as polls, challenges, and contests centred around mocktail creations. Encourage patrons to share their experiences, creating a sense of community around alcohol-free choices.

Educational Initiatives: Host workshops or tastings to educate customers about the art of crafting mocktails, the variety of non-alcoholic ingredients, and the benefits of choosing alcohol-free options. Knowledgeable staff can guide patrons in making informed choices.

Dedicated Menus: Designate a section on the menu exclusively for low and no-alcohol options. This not only makes it easier for customers to find these choices but also signals a commitment to catering to diverse preferences. Collaboration with Beverage Brands: Partner with reputable non-alcoholic beverage brands to showcase their products. This collaboration can include exclusive offerings, joint promotions, or even sponsored events that highlight the diversity and quality of alcoholfree options.

Discounts and Specials: Introduce special promotions and discounts for non-alcoholic beverages during Dry January. This not only attracts individuals participating in the movement but also encourages others to explore these alternatives.

Staff Training: Invest in training staff to be knowledgeable about non-alcoholic options, enabling them to make recommendations based on customer preferences. A well-informed staff contributes to a positive customer experience.

As Dry January becomes a cultural phenomenon, Banc encourages the hospitality industry to embrace the shift towards alcohol-free alternatives. Crafting enticing mocktails, adopting effective marketing strategies, and implementing proactive initiatives can not only enhance the experience for non-drinkers but also contribute to the overall success of bars, clubs, and restaurants.

By recognizing the value of every customer and adapting to evolving consumer preferences, establishments can position themselves as leaders in providing inclusive and memorable hospitality experiences.

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EMBRACING THE SPIRIT OF DRY JANUARY PHOTO BY

IN THE WORLD OF BARS AND NIGHTCLUBS, JANUARY PRESENTS A UNIQUE CHALLENGE WITH THE RISING POPULARITY OF DRY JANUARY, WHERE PATRONS OPT TO ABSTAIN FROM ALCOHOL AFTER THE FESTIVE INDULGENCES. For those in the hospitality sector, this notorious month of temporary abstinence doesn’t have to signal a dry spell for business.

Instead, it can be an opportunity for creativity and innovation, a sentiment echoed by the insights found within the pages of Banc Magazine, the premier authority for bar and nightclub professionals.

It is crucial for venue operators and brand owners to understand the spirit behind Dry January. It’s more than just a fad; it’s a commitment to health and wellbeing

that many choose after the excesses of the holiday season. Acknowledging this choice and offering appealing alternatives can turn a potentially quiet month into an exciting exploration for your clientele.

Top Tips for Hospitality Operators During Dry January Expand Your Non-Alcoholic Offerings: Craft a mocktail menu that mirrors the complexity and excitement of your standard cocktail list.

Use fresh ingredients, artisanal syrups, and innovative techniques to create non-alcoholic drinks that are anything but ordinary.

Train Your Staff: Equip your staff with knowledge about the non-alcoholic products you offer. A well-informed server can make non-alcoholic options enticing through vivid descriptions and personal endorsements.

Create Dry January Events: Host events focusing on the social experience rather than alcohol consumption. Think about live music, trivia nights, or tasting events featuring gourmet food pairings with non-alcoholic beverages.

RINA ROSTOKINA

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Promote Health and Wellness: Partner with local gyms or wellness influencers to offer discounts or package deals. It’s a great way to encourage health-conscious people to visit your establishment.

Leverage Social Media: Use your platforms to highlight your Dry January specials and events. Engaging content that showcases the fun and flavor of your non-alcoholic drinks can entice customers new and old.

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GORODENKOFF

Gather Data: Use Dry January to test new concepts and gather customer feedback.

This can inform your strategy for the rest of the year, helping you to tap into the increasingly popular health-conscious market.

Dry January doesn’t have to mean a decline in patronage or profits. With the right approach, it can be a month of growth and opportunity; it is through innovation and adaptation that the hospitality industry not only survives but thrives.

This January, let’s turn a potentially quiet time into a showcase of versatility and creativity, setting the tone for a prosperous year ahead.

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maffeodrinks.com

Re me of m an ber eco you 'r sys tem e pa rt MAFFEO DRINKS is an Advisory Firm that operates in the Drinks Industry. Founded by Chris Maffeo, it helps small and big brands scale from the bottom up by ensuring they have solid foundations and they operate with a pragmatic system.

About The MAFFEO DRINKS Podcast: Listened in 80 countries, this is a podcast about the drinks and hospitality industries: with a no-nonsense approach, it focuses on how beverage brands are built in the On-trade.

Each episode brings insights on building a brand from the bottom up, from glass to bottle, to case to pallet.

Host Chris Maffeo brings all his industry experience, building premium brands across 30+ markets. He interviews drink founders, managers, bartenders, and distributors.

BRANDS ARE BUILT BOTTOM-UP.

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FABRIKAPHOTO

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2024 INDUSTRY PREDICTIONS FOR BARS AND NIGHTCLUBS: NAVIGATING THE FUTURE PHOTO BY

ALEX VOULGARIS

Dive into the future of the bar and nightclub industry with our 2024 predictions.

Explore how technological advancements, sustainability, experiential venues, and changing consumer behaviours will shape the landscape, ensuring your venue stays ahead of the curve.

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Introduction As we step into 2024, the bar and nightclub industry stands at the cusp of transformation. A blend of technological innovation, changing consumer preferences, and a growing emphasis on sustainability is reshaping the landscape. This article delves into the trends and predictions set to define the bar and nightclub industry in the coming year.

menu choices will grow. Bars and nightclubs will cater to health-conscious consumers by offering a range of appealing, sophisticated non-alcoholic beverages.

The Evolution of the Bar and Nightclub Industry A Brief Look Back Reflecting on the past reveals how the industry has continually adapted to shifts in consumer behaviour, economic climates, and cultural trends. Understanding this evolution is key to predicting future changes.

Current Trends and Their Implications From craft cocktails to the resurgence of speakeasies, current trends are rooted in authenticity, personalization, and experience. These elements will continue to influence industry dynamics in 2024.

The Importance of Community and Social Responsibility Supporting Local Businesses and Charities There will be a stronger emphasis on community engagement and support. Venues will collaborate with local businesses, source locally, and organise charity events, strengthening their community ties.

Technological Advancements and Integration Innovative Ordering Systems Touchless ordering and payment systems are expected to become the norm, offering convenience and safety.

Technology will streamline operations, from inventory management to customer service.

Adapting to the Digital Landscape Social Media and Digital Marketing An effective digital presence will be essential. Engaging content, interactive platforms, and targeted marketing strategies will help venues connect with their audience and build a loyal customer base.

Virtual Reality Experiences Virtual reality (VR) will continue to transform the entertainment experience, offering patrons immersive and interactive adventures, from virtual concerts to thematic journeys.

Online Reservations and Event Management The convenience of online reservations, ticket sales, and event management will be paramount. Platforms that offer these services seamlessly will be in high demand.

Sustainability and Eco-Consciousness Embracing Green Practices Sustainability will move from being a niche concept to a business imperative. Bars and nightclubs will increasingly adopt eco-friendly practices, from energyefficient lighting to waste reduction strategies.

Sustainable Sourcing and Zero-Waste Initiatives The focus will be on locally sourced ingredients and minimizing waste. Venues will innovate to use every part of an ingredient, reducing their environmental footprint and appealing to eco-conscious patrons.

Wellness Events and Programs Venues will begin to host wellness-themed events, such as yoga sessions or mindfulness workshops, during offpeak hours, broadening their appeal and usage.

Inclusive Spaces and Events Inclusivity will be a priority. Venues will strive to create spaces and host events that are welcoming and accessible to all, reflecting a commitment to diversity and equality.

Predictions for Consumer Behavior and Expectations Personalization and Experience-Driven Services Consumers will expect services tailored to their preferences. Personalization, from drink recommendations to event notifications, will be key to customer satisfaction and retention.

Demand for Authentic and Unique Experiences Patrons will seek authentic and unique experiences.

Venues that offer something different, be it in their menu, ambience, or entertainment, will stand out and attract a discerning clientele.

The Rise of Experiential and Themed Venues Immersive Experience as a Service Experiential venues that offer unique, immersive experiences will gain popularity. Patrons are seeking more than just a drink; they want stories, adventures, and memories.

FAQs about the Future of Bars and Nightclubs

The Growth of Pop-up and Themed Bars Pop-up bars and temporary themed venues will continue to attract crowds, offering novelty and a sense of exclusivity. These venues often capitalize on cultural trends, holidays, or popular media.

As the industry navigates these evolving landscapes, the key to success will lie in embracing change, adopting new technologies, and maintaining a commitment to creating memorable, meaningful experiences for patrons.

Health and Wellness Trends Non-alcoholic Beverages and Health-Conscious Menus The demand for non-alcoholic options and healthier

Conclusion The bar and nightclub industry in 2024 will be characterized by innovation, sustainability, and a deep understanding of consumer desires.

The future beckons with the promise of growth and transformation, and for those prepared to adapt, the opportunities are boundless.

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TECH-TONIC SHIFTS Here at Banc, we have taken notice of a new wave of innovation taking over, reshaping the guest experience with advanced technology integration.

The industry is witnessing a tech-tonic shift, where digital advancements are not just enhancing operations but are also redefining what it means to deliver exceptional service.

REVOLUTIONISING HOSPITALITY WITH ADVANCED TECHNOLOGY INTEGRATION

At the forefront of this revolution is the adoption of Artificial Intelligence (AI). AI is no longer a futuristic concept but a present reality in the hospitality sector. For instance, AI-driven chatbots and virtual assistants are transforming customer service.

These smart-systems provide instant responses to guest inquiries, offer personalised recommendations, and handle reservations, all while ensuring seamless and efficient interaction. The Hilton’s Connie, powered

by IBM’s Watson, is a prime example, serving as a knowledgeable concierge who assists guests with detailed information about local attractions and hotel amenities.

Another technological marvel reshaping hospitality is the Internet of Things (IoT). IoT has made it possible for everyday objects to communicate with each other, providing a level of interconnectedness that was once unimaginable. Smart rooms with IoT devices offer guests unparalleled control over their environment.

Guests can personalise room settings using their smartphones or voice commands - adjusting the lighting, temperature, and even entertainment systems to their liking. Marriott International’s IoT Guestroom prototype showcases this brilliantly, offering a glimpse into a future where hotel rooms are fully integrated with guests’ preferences and needs. The role of Big Data in hospitality is also pivotal. By analysing large data sets, hotels can gain insights into guest preferences, spending habits,

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IRA_LICHI

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MONKEYBUSINESS

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and booking patterns. This information is invaluable for tailoring marketing strategies, optimising pricing, and enhancing guest experiences.

For example, big data analytics enable hotels to predict peak booking times, adjust room rates dynamically, and offer personalised promotions, thereby maximising revenue and ensuring customer satisfaction.

In addition to these, Augmented Reality (AR) and Virtual Reality (VR) are making significant inroads into the hospitality industry. AR and VR offer immersive experiences that can transport guests to different worlds or provide them with interactive tours of hotel properties and destinations before they even set foot in the location.

FOR INSTANCE, BEST WESTERN HOTELS & RESORTS USES VR EXPERIENCES TO SHOWCASE THEIR HOTELS TO POTENTIAL GUESTS, GIVING THEM A 360-DEGREE VIEW OF ROOMS, LOBBIES, AND AMENITIES. Robotics in hospitality, while still in its nascent stage, is another area where technology is making strides.

Robots in hotels are being used for various purposes, from delivering room service to providing information to guests. The Henn-na Hotel in Japan, famously known as the robot hotel, is a pioneer, with robots handling everything from check-in to luggage transport.

Contactless technology, accelerated by the COVID-19 pandemic, has become a staple in the hospitality industry. Contactless check-ins, payments, and digital room keys are not just about convenience; they also address health and safety concerns. These technologies reduce physical contact and streamline processes, making the guest experience smoother and safer.

The integration of advanced technology in the hospitality industry is not just about adding gadgets and gizmos.

It’s about reimagining the guest experience, enhancing

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operational efficiency, and opening new avenues for personalization and service excellence. As we move forward, this integration is set to become deeper and more intrinsic to the hospitality sector.

However, it’s important to remember that the core of hospitality remains unchanged - the human touch.

Technology, in its most effective form, should enhance, not replace, the personal interactions and warmth that lie at the heart of hospitality.

At Banc, we believe that the integration of advanced technology in hospitality is not just a trend; it’s a transformative force. It’s a journey towards creating more personalised, efficient, and unforgettable experiences for guests. As we navigate this tech-tonic shift, the future of hospitality looks not just smart but also more connected, immersive, and, importantly, guest-centric.

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ROMANCING PROFITS

SIYUAN

A GUIDE TO VALENTINE’S DAY SUCCESS IN HOSPITALITY As February 14th approaches and is set to be on the calendar for next month’s main event for most venues, all businesses in the hospitality sector have a golden opportunity to not only kindle romance but also ignite their business potential and upscale profits by utilising Valentine’s Day, with its universal appeal of love and affection, Valentine’s Day offers a perfect platform for decision makers within the industry to create unique experiences that can attract a diverse clientele, enhance brand image, and significantly boost financial gains.

This comprehensive feature delves into a variety of innovative and romantic ideas that establishments can embrace to make the most of this enchanting holiday.

From themed parties and special menus to unique packages and events, we explore how to transform Valentine’s Day into a memorable and profitable event for both guests and businesses alike.

Create the right atmosphere Creating the right atmosphere is the cornerstone of Valentine’s Day preparations. Transform your venue with romantic décor like soft, dim lighting, flickering candles, and elegant floral arrangements to set a dreamy mood. Adding touches like soft, romantic background music and cozy seating arrangements can further enhance the intimate ambience. Consider themed decorations such as

heart-shaped balloons, rose petals scattered on tables, or customised love notes at each setting to add a personal and memorable touch.

Valentine’s Day menu A special Valentine’s Day menu is a significant draw. Feature a set menu with multiple courses, incorporating luxurious ingredients like oysters, truffles, or champagne to add a touch of opulence.

Accommodating various dietary preferences with vegetarian and vegan options ensures inclusivity.

Enhance the dining experience with recommended wine pairings or signature cocktails. For a playful touch, consider adding heart-shaped foods or red and pink themed dishes to a more casual menu, making the day fun and visually appealing.

Host events Valentine’s Day is an occasion that transcends traditional couple celebrations. Hosting events such as speed dating or “traffic light” parties, where guests wear colours indicating their relationship status, opens up the celebration to a broader audience. Galentine’s Day events, focusing on celebrating friendship on February 13th, offer an inclusive alternative. These events can be tailored to cater to different groups, ensuring that everyone has a chance to celebrate in a way that resonates with them.

Offering tailored packages Offering tailored packages for couples or groups

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can significantly boost revenue. These could include romantic dinners, themed drinks, and entertainment, with additional options like bespoke floral arrangements or artisanal chocolates to add extra charm. Hotels or resorts can extend these offerings to include overnight stays, relaxing spa treatments, or romantic excursions, providing a comprehensive Valentine’s experience.

Forming collaborations Forming collaborations with local businesses such as florists, musicians, or boutique gift shops can enrich the Valentine’s Day experience. These partnerships not only offer added value to your customers but also support the local economy and community. They provide a platform for showcasing local talent and products, creating a unique and authentic experience for your patrons.

Effective marketing Effective marketing is essential in drawing in customers for Valentine’s Day. Utilising a mix of email marketing, social media campaigns, and targeted promotions can reach a wide audience. Offering incentives for early bookings or group discounts can encourage reservations.

Engaging with social media influencers or setting up themed photo booths can promote social media sharing and visibility, making your venue the talk of the town.

For advice or guidance on this, we would recommend contacting the global creative and brilliance agency Gloss via www.gloss.agency or birmingham@gloss.agency To summarise incorporating Valentine’s Day into a hospitality business model offers multifaceted benefits such as: Increased Revenue: Valentine’s Day, known for its romantic dining and celebrations, significantly boosts sales in the hospitality sector, particularly in food and beverage services. Special menus and packages for this occasion often feature exclusive, high-quality offerings, justifying a higher price point. This, in turn, increases the average spending per customer, as many are willing to spend more for a unique and memorable experience.

Additionally, special events or themed parties can generate additional revenue streams, from ticket sales to exclusive service packages.

Attracting New Customers: Valentine’s Day is an excellent opportunity for establishments to broaden their customer base. Themed events and unique promotions can draw in patrons who may not typically visit the venue. For instance, singles-themed events or anti-Valentine’s Day parties can attract those who don’t usually participate in traditional Valentine’s celebrations. This diversification not only boosts immediate revenue but also introduces new customers to the venue, who may return for other occasions.

Enhancing Brand Image: Successfully hosting a Valentine’s Day event can significantly enhance a venue’s reputation. A well-executed event that resonates with guests can lead to positive reviews, social media shares, and word-of-mouth referrals, which are invaluable for brand image. This heightened recognition can lead to increased patronage throughout the year, as customers will remember the exceptional experience they had on Valentine’s Day. Opportunities for Upselling: Valentine’s Day presents unique upselling opportunities. For instance, offering personalised services such as custom messages on desserts, special flower arrangements, or premium seating options can significantly enhance guest experiences and increase revenue. Additionally, exclusive

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Valentine’s Day merchandise or memorabilia can be a significant draw for customers looking to commemorate their experience.

Building Community Relationships: Collaborating with local businesses for Valentine’s Day promotions not only enhances the event’s appeal but also fosters strong community ties. This could involve partnerships with local florists, artisanal chocolatiers, or musicians.

Such collaborations benefit all parties involved; they increase the event’s appeal through diverse offerings and strengthen business networks, creating opportunities for future collaborations.

Incorporating Valentine’s Day into the business strategy offers various benefits, from financial gains to enhanced brand recognition and community relationships. These factors collectively contribute to the sustainable growth and success of businesses in the hospitality industry. lucrative opportunities While Valentine’s Day presents lucrative opportunities, managing its challenges is key to success. Effective reservation management is crucial to avoid overbooking and underbooking scenarios. A robust booking system and clear communication with guests regarding dining time slots can ensure smooth operations.

Staff readiness is vital Training should focus on delivering a high-quality, romantic experience while efficiently handling the increased workload. This ensures both guest satisfaction and a positive work environment.

Pricing strategies demand a fine balance While tempting to increase prices for this high-demand occasion, it’s important to offer value for money to avoid alienating guests. Varied pricing options can cater to a broader audience and transparency about the value offered in each package or menu can justify the costs.

Service quality is paramount Preparation for potential issues like supply chain disruptions or staffing challenges can help maintain service standards. Additionally, accommodating diverse guest expectations with a range of experiences can appeal to a wider audience and enhance the establishment’s reputation.

By tackling these challenges with strategic planning, hospitality venues can capitalise on Valentine’s Day, ensuring both profitability and guest satisfaction.

Valentine’s Day is more than just a day of romance; it’s a significant occasion in the hospitality calendar that offers immense potential for venue owners. By innovatively enhancing their offerings, establishments can attract a diverse clientele, from romantic couples to groups of friends, thereby significantly boosting their revenue.

The key to capitalising on this holiday lies in creating a romantic atmosphere, curating special menus and events, and employing effective marketing strategies to showcase these offerings.

With thoughtful planning and meticulous execution, Valentine’s Day can transform into a celebration that not only honours love and friendship but also represents a substantial business opportunity. This approach can lead to not only immediate financial benefits but also longterm customer loyalty and an enhanced reputation in the competitive hospitality market. In essence, Valentine’s Day is an opportunity for hospitality venues to showcase their creativity, adaptability, and commitment to delivering exceptional experiences.

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WACKY WOMBAT

WE EXPLORE THE INNOVATIVE WORK OF ONE OF SOHO’S BEST BARS.

NICO DE SOTO // PHOTO BY DARACO Wacky Wombat’s entry into the bustling London cocktail scene has not only enlivened the city’s nightlife but also encapsulated the essence of modern mixology. As patrons flock to the Soho district, they are greeted with an ambiance that marries the lively spirit of Australia with the sophistication of a high-end cocktail bar.

Stepping into Wacky Wombat, the décor is a love letter to contemporary Australian art, adorned with murals that pay homage to the vibrant street art scene of Melbourne. The furnishings are a blend of rustic charm and urban chic, with recycled wood tables and plush seating that invites guests to linger over their drinks. The lighting is carefully curated to complement the artistic presentations of each cocktail, ensuring that every creation is not just a beverage but a visual spectacle.

Spearheaded by the acclaimed bartender Nico de Soto, known for his work at Mace in New York and Danico in Paris, this venue echoes the eclectic vibe of Soho with a touch of Parisian-chic and the ambiance of downtown New York. The bar’s design features soft furnishings, wooden panelling, and low-lit lighting, creating an approachable yet sophisticated atmosphere.

For more information, please visit daroco.com The bar’s commitment to craftsmanship extends beyond aesthetics, with a menu that doubles as a narrative journey through Australia’s diverse ecosystems. Each cocktail is carefully constructed to represent a different part of the country’s rich tapestry. The “Outback Oasis” combines botanical gin with hints of wattleseed and bush tomato, offering a taste of Australia’s heartland.

Meanwhile, the “Coral Sea Sipper” delights with its blend of tropical fruits and reef-inspired colours, served in glassware that echoes the waves of the Queensland coast.

Beyond the unique cocktails, Wacky Wombat has become a hub for cultural exchange and education. The venue regularly hosts tasting sessions where guests can learn about the origins of Australian spirits and the stories behind their favourite drinks. These events are led by the bar’s expert mixologists, who share their passion for cocktail history and the latest trends in the industry.

Wacky Wombat also stands out for its interactive experiences. The “Mix & Mingle” evenings allow guests to try their hand at cocktail-making, guided by the bar’s skilled team. These sessions are not just about learning the techniques but also about understanding the philosophy of sustainable bartending, a core value of Wacky Wombat.

Non-alcoholic options are also thoughtfully included, with innovative serves like the earthy V ON P (Vegemite

on Pisco), which can be prepared as a non-alcoholic variant. The venue’s dedication to providing a comprehensive experience is further exemplified by a selection of bar snacks that complement the drinks.

The venue’s eco-conscious approach is evident in every aspect of its operation. From biodegradable straws to a meticulously managed recycling program, Wacky Wombat is a leader in sustainable hospitality.

Their commitment to the environment is also seen in their selection of locally sourced ingredients, reducing transportation emissions, and supporting local agriculture.

The bar’s innovative “Seasonal Sips” program highlights the best of what the local terroir has to offer, with a rotating menu that features the freshest ingredients available. These limited-time offerings encourage repeat visits, as regulars and newcomers alike are eager to see what new creations the seasons will bring.

With its fusion of cultural storytelling, sustainable practices, and innovative mixology, Wacky Wombat is more than a cocktail bar—it’s a destination. It stands as a testament to the transformative power of hospitality, where every drink served is a conversation starter, and every visit is an adventure. It’s not just shaking up cocktails; it’s shaking up the industry, setting a new benchmark for what a modern bar can be.

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MR FOGG’S: A COCKTAIL ADVENTURE

CELEBRATING ‘POOR THINGS’ AND THE ART OF MIXOLOGY For more information, please visit mr-foggs.com

Embark on a cocktail journey with Mr Fogg’s as they unveil limitededition menus inspired by ‘Poor Things’.

Delve into the world of mixology and cinematic celebration with drinks that encapsulate the essence of the film’s characters, set against the backdrop of the whimsical Mr Fogg’s bars.

Mr Fogg’s, renowned for its immersive and experiential bars across London, is set to captivate the city’s night scene once again. This time, it’s with a limited-edition cocktail menu inspired by the characters of Searchlight Pictures’ new film, Poor Things.

Just as the film weaves a tale of fantastical evolution and liberation, Mr Fogg’s crafts a narrative of taste, aroma, and spectacle through its cocktails, inviting patrons to a unique mixology experience from January 2nd to 31st, 2024.

Mr Fogg’s: A Journey Through Mixology The Concept Behind Mr Fogg’s Bars Mr Fogg’s bars, drawing inspiration from Jules Verne’s classic, Around The World in Eighty Days, promise an escape into the extraordinary. Each bar is a portal to the past, with a vision of the future, mirroring the thematic essence of both the novel and Poor Things.

Inspiration from Jules Verne The visionary tales of Jules Verne set the stage for the adventure and discovery that Mr Fogg’s embodies. Each cocktail is not just a drink but a chapter in a larger story, encouraging patrons to embark on their own journey of exploration.

Celebrating the Cinematic Release of ‘Poor Things’ Overview of ‘Poor Things’ Directed by Yorgos Lanthimos, Poor Things brings to life the tale of Bella Baxter, a resurrected young woman on a quest for worldly experiences and self-liberation.

Her journey alongside characters like the brilliant Dr. Godwin Baxter and the debonair Duncan Wedderburn is a celebration of life beyond the conventional bounds.

Crafting Cocktails Inspired by Characters Each cocktail on the limited-edition menu is a homage to the distinct traits of Poor Things’ protagonists. Bombay Sapphire Gin variants and Martini Vibrante non-alcoholic aperitivo lay the foundation for these imaginative concoctions.

The Artistry of Cocktail Making at Mr Fogg’s Cocktail making at Mr Fogg’s is an art form, where mixologists blend flavors and textures to create drinks that tell a story. This menu takes patrons on a sensory journey through the lives of Bella Baxter, Dr. Godwin Baxter, Duncan Wedderburn, and Max McCandles.

Exploring the Character-Inspired Cocktails Bella Baxter’s Adventurous Spirit Bella’s cocktails are a mix of bold and daring flavors, capturing her adventurous streak and thirst for life.

Dr. Godwin Baxter’s Experimental Essence Dr. Godwin’s concoctions are a testament to his experimental nature, featuring innovative mixology techniques and unexpected flavor combinations.

Duncan Wedderburn’s Bawdy Nature Duncan’s drinks reflect his flamboyant and indulgent lifestyle, with rich, opulent flavors that command attention.

Max McCandles’s Lovelorn Disposition Max’s cocktails are tender and poignant, with subtle nuances and layers, mirroring his complex emotional landscape.

Connection with Mr Fogg’s

The Signature Dr Godwin Baxter Cocktail The Flavour Blaster Cocktail Gun Experience

The film’s narrative of adventure and defiance of societal norms resonates with the spirit of Mr Fogg’s. The bars’ ambiance and the limited-edition menu are a tribute to this synergy, offering patrons a taste of Bella’s world.

The Limited-Edition Menus: A Tribute to Characters

The signature offering inspired by Dr. Godwin Baxter is a spectacle in itself. Using the Flavour Blaster Cocktail Gun, mixologists create an aroma-filled bubble atop the cocktail, embodying Dr. Baxter’s innovative spirit and echoing his memorable moments in the film.

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MR FOGGS

The Synergy between ‘Poor Things’ and Mr Fogg’s Shared Themes of Adventure and Timelessness Both Poor Things and Around The World in Eighty Days share a similar timeframe and celebrate themes of adventure, cross-continent travel, and a vision transcending their era. This synergy is the foundation of the limited-edition menu, offering a taste of both worlds.

A Celebration of Cross-Continent Travel The cocktails are not just drinks but vessels of time travel, taking patrons on a journey through the flavors and stories of different lands, much like the characters in Poor Things and the adventures in Jules Verne’s novel.

The Experiential Journey at Mr Fogg’s Immersive Environment and Service Mr Fogg’s is not just about cocktails; it’s about the complete experience. From the décor to the service, every detail is meticulously crafted to transport patrons into another world.

PHOTO BY

MR FOGGS

PHOTO BY

MR FOGGS

Customer Engagement and Feedback The success of Mr Fogg’s limited-edition menus lies in customer satisfaction. Engaging with patrons, gathering their feedback, and evolving based on their preferences ensures that Mr Fogg’s remains a beloved destination for cocktail enthusiasts.

FAQs about the Limited-Edition Menus Mr Fogg’s limited-edition menus are a celebration of mixology, storytelling, and cinematic brilliance. As patrons explore the cocktails inspired by Poor Things, they are not just savoring flavors but becoming part of a narrative that spans literature, cinema, and the art of drink-making.

It’s an invitation to an adventure, a toast to the spirit of exploration, and a tribute to the timeless art of storytelling through the lens of mixology.

BUILDING YOUR NETWORK PHOTO BY

MONKEYBUSINESS

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BUILDING YOUR NETWORK

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BUILDING YOUR NETWORK Building a robust network in the fastpaced and ever-evolving hospitality industry is not just beneficial but essential.

For professionals in this sector, attending key events and conferences offers unparalleled opportunities to connect, learn, and grow. These gatherings are where ideas are shared, trends are set, and future partnerships are forged. As we look ahead, here’s your guide to the most important events and conferences in the hospitality industry, where you can build your network and shape your career or business.

1. THE INTERNATIONAL HOTEL & PROPERTY AWARDS The International Hotel & Property Awards is more than just an award ceremony; it gathers the brightest minds in hotel design, development, and management.

This event is a must-attend for architects, designers, hoteliers, and property developers. It provides a unique platform for professionals to showcase their innovations, gain industry recognition, and connect with potential clients and collaborators.

The awards ceremony is often accompanied by workshops and seminars, making it a rich learning experience.

2. GLOBAL HOSPITALITY EXPO The Global Hospitality Expo stands as a pinnacle event for hospitality professionals worldwide. It brings together thousands of attendees, including hotel owners, managers, chefs, and suppliers.

This expo is a treasure trove of the latest trends in hospitality technology, food and beverage, interior design, and more.

Interactive sessions, product demonstrations, and networking events make it an ideal venue for building connections that can lead to lasting business relationships.

KEY EVENTS IN THE HOSPITALITY INDUSTRY

3. HITEC: HOSPITALITY INDUSTRY TECHNOLOGY EXPOSITION AND CONFERENCE HITEC is the world’s largest and oldest hospitality technology exposition and conference. It’s a hub for technology innovation where industry leaders discuss solutions for the ever-evolving challenges in hospitality tech.

Attending HITEC offers an opportunity to network with tech providers, hotel executives, and IT professionals. It’s an essential stop for anyone looking to stay ahead of the curve in hospitality technology.

4. WORLD TRAVEL MARKET (WTM) World Travel Market is a global event for the travel industry, attracting a diverse audience from all sectors of the hospitality and tourism industries. This event is known for its vibrant exhibition floor, comprehensive conference program, and networking opportunities.

Whether you’re a travel agent, tour operator, hotel manager, or destination marketer, WTM provides a platform to meet industry influencers, gain insights into market trends, and develop new business opportunities.

5. THE HOSPITALITY DESIGN FAIR As the name suggests, The Hospitality Design Fair is the premier event for hospitality design. It’s a gathering of interior designers, architects, property owners, and brand representatives.

This fair showcases the latest in design trends and innovations specific to the hospitality industry. The event also features a series of talks and panel discussions by industry leaders, offering attendees valuable insights and networking opportunities.

6. THE RESTAURANT SHOW For those in the food service sector of hospitality, The Restaurant Show is an

unmissable event. It brings together chefs, restaurateurs, and suppliers for a comprehensive look at the culinary side of hospitality. Attendees can expect cooking demonstrations, culinary competitions, and panel discussions on current topics in the restaurant industry.

Networking opportunities abound, as the event attracts a wide array of professionals passionate about food and service.

7. THE HOTEL SHOW The Hotel Show is the largest and most comprehensive exhibition for the hotel industry. It covers everything from hotel investment to operations and technology.

The show provides a platform for hoteliers to meet with suppliers, discover new products, and attend educational sessions. It’s an ideal place to network with industry leaders, explore new trends, and gain insights into hotel management and operations.

8. THE INTERNATIONAL LUXURY TRAVEL MARKET (ILTM) ILTM is a collection of global, regional, and specialist luxury travel events. These gatherings bring together luxury travel advisors, hoteliers, and high-end travel providers. ILTM is known for its prescheduled one-to-one meetings, allowing for targeted networking. It’s a mustattend for those in the luxury segment of the hospitality industry looking to build their high-end travel networks.

In the hospitality industry, success is often built on the relationships and connections you make. These conferences and events offer a gateway to a world of opportunities, where you can meet peers, mentors, and industry leaders who can influence your career or business.

Attending these events can help you stay informed, inspired, and interconnected in this dynamic industry. So, mark your calendars, prepare your business cards, and get ready to build your network in some of the most influential gatherings in the hospitality world. Your next big opportunity could be just a handshake away.

DESIGNING EXCELLENCE

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TRENDS AND INTERIOR DESIGN FIRMS TO WATCH IN 2024.

PHOTO BY

FIND YOUR STYLE

DIT26978

As we embrace 2024, the hospitality industry is witnessing a vibrant evolution in design trends, driven by a blend of innovation, sustainability, and guest-centric approaches. This year, design is not just about aesthetics; it’s about creating spaces that resonate with the experiences, values, and expectations of modern patrons.

Let’s explore the cutting-edge design trends shaping the hospitality industry in 2024 and spotlight some dynamic design firms leading the charge.

Immersive and Story-Driven Design 2024 sees the rise of immersive, story-driven design in the hospitality sector. Hotels and resorts are becoming stages for storytelling, where

DESIGNING EXCELLENCE

every element, from lobby art to room décor, narrates a unique tale. This approach transforms spaces into interactive experiences, allowing guests to feel part of a larger narrative. Design firms like Hirsch Bedner Associates (HBA) and Gensler are at the forefront, crafting immersive environments that captivate guests with their depth and authenticity.

Biophilic Design: Bringing the Outdoors In Biophilic design continues to flourish, with an increased emphasis on integrating natural elements into hospitality spaces. This trend is more than just adding plants; it’s about creating a symbiotic relationship between nature and the built environment. Firms like Foster + Partners and Perkins & Will are pioneers in this field, skillfully blending natural light, greenery, and organic materials to craft spaces that promote wellbeing and a connection to the outdoors.

Sustainable and Eco-Friendly Practices Sustainability is a cornerstone of design in 2024. The focus is on ecofriendly materials, energy-efficient systems, and designs that minimise environmental impact. Innovative firms like Snøhetta and Studio Gang are leading the way, championing sustainable practices in their projects. Their work not only respects the environment but also sets new standards in eco-conscious design.

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their designs, creating spaces that are both globally appealing and locally resonant.

centric designs, creating serene and rejuvenating environments for guests.

Multi-Functional and Adaptive Spaces

Design Firms to Keep an Eye On

As guest behaviours evolve, so do the spaces within hospitality venues. In 2024, multi-functional and adaptive design is in vogue. Design firms are creating versatile spaces that can seamlessly transition from a cosy café in the morning to a vibrant cocktail bar at night. SOM and Kengo Kuma and Associates are experts in crafting such adaptive spaces, offering flexibility and efficiency without compromising on style.

Advanced Technology Integration The integration of technology in design will be more pronounced in 2024. Smart rooms, interactive installations, and AI-driven services are becoming standard. Design firms like Zaha Hadid Architects are at the cutting edge, integrating advanced technology in their designs to enhance guest comfort and operational efficiency.

Bold Colours and Eclectic Aesthetics

Local Culture and Artisanal Touches

Moving away from the minimalist trends of the past, 2024 embraces bold colours and eclectic aesthetics.

Designers are mixing patterns, textures, and hues to create vibrant, energetic spaces. Firms like Kelly Wearstler and AvroKO are known for their bold use of colour and eclectic designs, bringing fresh and lively energy to their hospitality projects.

Wellness-Centric Design

In 2024, embracing local culture and craftsmanship is a key trend.

Designers are collaborating with local artisans to incorporate handcrafted elements into interiors, celebrating regional art and heritage.

Design firms like Rockwell Group and Yabu Pushelberg are known for their ability to infuse local flavour into

Wellness is a dominant theme in 2024, with designs focusing on spaces that promote health and relaxation. Spa-like bathrooms, meditation areas, and fitness centres are being thoughtfully integrated into hotel designs. Joyce Wang Studio and Martin Brudnizki Design Studio are renowned for their wellness-

As we navigate the design trends of 2024, a few design firms are making notable waves in the hospitality industry: BIG (Bjarke Ingels Group): Known for its innovative and futuristic designs, BIG is constantly pushing the boundaries of architecture and design. Jean Nouvel Design: With a focus on blending art and architecture, Jean Nouvel Design’s projects are synonymous with creativity and elegance.

Neri & Hu Design and Research Office: This Shanghai-based firm is redefining modern Chinese architecture.

Concrete Amsterdam: Specialising in modern, unconventional designs, Concrete Amsterdam is making waves with its bold and imaginative hospitality projects. Aman & Meeks: This duo is known for their luxurious and sophisticated approach to interior design, creating spaces that exude elegance and comfort.

The year 2024 is shaping up to be a landmark year in hospitality design, marked by a blend of innovation, sustainability, and a deep connection with local culture and guest experiences. The design firms leading this charge are not just creating spaces; they are crafting experiences that will define the future of hospitality.

As we move through 2024, these trends and designers will undoubtedly continue to inspire and redefine the boundaries of what hospitality spaces can be. For anyone involved in the hospitality industry, keeping an eye on these is not just advisable; it’s essential to stay ahead in the sector.

PHOTO BY

PROSTOCK-STUDIO

DESIGNING EXCELLENCE

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BANC’S SPECIAL PICKS

PHOTO BY

DEVIN BURNS

DRY CRANBERRY SPRITZER Ingredients 1.5 OZ SEEDLIP GROVE 42 1 OZ MONIN CRANBERRY 1 OZ LIME JUICE 2 DASHES OF ORANGE BITTERS TOP OFF WITH Q GRAPEFRUIT SODA

Instructions 1.

Combine all the Ingredients (except the Q Grapefruit) in a Cocktail Shaker over Ice.

2.

Shake Vigorously.

3.

Strain into an Iced Collins Glass.

4.

Top with Q Grapefruit.

5.

Stir Well and Garnish.

PHOTO BY

OCEAN PRIME

VIRGIN CUCUMBER GIMLET Ingredients 1.5 OZ CLUB SODA 4-5 SLICES OF MUDDLED CUCUMBER 1 OZ FRESH LIME JUICE 1 OZ SIMPLE SYRUP

Instructions 1.

Combine all ingredients and shake with ice.

2.

Serve in a rock glass over crushed ice.

3.

Garnish with a rolled cucumber slice.

DESIGNING EXCELLENCE

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PHOTO BY

DANIELLE WALKER

MANGO MULE Ingredients 1.5 OZ SEEDLIP GROVE 42 1 OZ MONIN CRANBERRY 1 OZ LIME JUICE 2 DASHES OF ORANGE BITTERS TOP OFF WITH Q GRAPEFRUIT SODA

Instructions 1.

Muddle cucumber and honey syrup in the bottom of a cocktail shaker.

2.

Add the mango puree and lime juice.

3.

Shake with ice vigorously.

4.

Strain into a copper mug.

5.

Top with ginger beer and stir.

PHOTO BY

BROOKLYN CRAFTED

SHIRLEY GINGER Ingredients 4 CUPS BROOKLYN CRAFTED LEMON LIME GINGER BEER 1 CUP CLUB SODA 3 TBSP LIME JUICE 0.25 CUP GRENADINE

Instructions 1.

Stir ginger beer, club soda, lime juice, and grenadine in a pitcher.

2.

Pour into tall glasses with ice.

3.

Garnish with lime rounds and or maraschino cherries.

DESIGNING EXCELLENCE

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VANTAGE POINT Ingredients 2 OZ ‘NEW LONDON LIGHT’ 2 OZ COFFEE (COLD BREW, DECAFFEINATED OR FRESH) 0.5 OZ AGAVE SYRUP

Instructions 1.

Place all the ingredients in a Boston shaker with plenty of ice.

2.

Shake for 15 seconds.

3.

Strain into a tumbler over a large ice cube.

4.

Garnish with a twist of orange peel

ORANGE PEEL TO GARNISH

PHOTO BY

NEW LONDON LIGHT

VIRGIN WATERMELON MARGARITA Ingredients 1 MEDIUM SEEDLESS WATERMELON, CUT INTO CHUNKS 0.5 CUP FRESH LIME JUICE

Instructions

4 TSP AGAVE

1.

In a blender, puree enough watermelon chunks so that you have 4 cups of watermelon puree.

2.

Add lime juice and agave.

3.

Mix again.

4.

Pour into 4 cups.

5.

Top with sparkling water.

5 TBSP SPARKLING WATER

PHOTO BY

FOODDONELIGHT

BERRY BURLESQUE Ingredients 0.5 OZ LIME JUICE 0.5 OZ HONEY SYRUP 1 OZ BLACK CURRANT PUREE

Instructions

4-6 MINT LEAVES

1.

Combine and shake all ingredients except ginger beer in a shaker tin with ice.

2.

Then strain over fresh ice.

3.

Top with ginger beer.

Q GINGER BEER

PHOTO BY

ARIA BARDOT

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BUSINESS INSIGHTS

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HOSPITALITY HORIZONS BANC’S GUIDE TO NAVIGATING THE NEW YEAR WITH INSIGHTFUL BUSINESS STRATEGIES.

As the hospitality industry welcomes a new year, it’s the perfect time for business owners and venue managers to reflect, plan, and set the course for success.

In an industry as dynamic as hospitality, staying ahead requires more than just good service; it demands foresight, innovation, and strategic planning. Here, we explore key insights and top tips to help hospitality leaders thrive in the coming year.

One of the first steps in gearing up for a successful year is robust budgeting.

Effective budget management forms the backbone of any thriving hospitality business. It’s crucial to review the past year’s financial performance, identify key areas of expenditure, and forecast future revenue streams.

PHOTO BY

LIGHTFIELDSTUDIOS

technology for enhanced customer experience, or experimenting with novel food and beverage concepts. Being trendaware allows businesses to innovate and offer experiences that resonate with modern travellers and diners.

Bringing specialists on board is an investment that can significantly pay off.

Specialists, whether they are marketing experts, interior designers, or culinary consultants, bring a wealth of knowledge and fresh perspectives that can elevate the business. For instance, hiring a digital marketing expert can revitalise a venue’s online presence, attracting more guests.

A specialist’s expertise can fill gaps in the existing team’s knowledge, leading to more informed decision-making and innovative strategies.

This process not only helps in allocating resources efficiently but also prepares the business to weather any unforeseen financial challenges. Budgeting isn’t just about controlling costs; it’s about smart investment in areas that promise the highest returns, such as marketing, technology upgrades, or staff training.

Reviewing and adjusting the current management plan is a critical exercise that should be undertaken periodically, especially at the beginning of the year.

This involves assessing operational workflows, employee performance, customer feedback, and overall business efficiency.

Pre-planning is another vital aspect for hospitality businesses at the start of the year. This goes beyond just financial planning and touches every facet of the business, from staff rosters and inventory management to marketing campaigns and customer service enhancements. The hospitality landscape is fast-paced, and being proactive with a well-thought-out plan for the year can help businesses adapt quickly to market changes and guest expectations.

It’s an opportunity to identify areas that require improvement, streamline processes, and enhance guest experiences.

Keeping up with industry trends is essential for staying relevant and competitive. The hospitality sector is continually evolving, with new trends emerging in customer preferences, technology, and operational practices.

Business owners and venue managers need to stay abreast of these trends to refine their offerings.

As we sail into the new year, the hospitality industry stands on the cusp of immense possibilities and opportunities.

By focusing on these key areas, hospitality businesses can not only navigate the challenges of the new year but also set new benchmarks in guest satisfaction and business performance.

This could mean embracing sustainable practices, incorporating the latest

Adjustments might include adopting new technologies to streamline operations, revising service protocols, or restructuring teams for better efficiency. An updated management plan that aligns with current business goals and market realities is key to driving success.

Here’s to a year of unparalleled success in the world of hospitality!

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PHOTO BY

COLIN LLOYD

BUSINESS INSIGHTS

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NIGHTCLUB MASTERY: 8 ESSENTIAL STRATEGIES FOR THRIVING IN 2024’S DYNAMIC NIGHTLIFE SCENE Welcome to the future of nightlife! The year 2024 is not just another year; it’s a new era for nightclubs, where only the savviest survive and thrive.

5. DYNAMIC MARKETING AND PROMOTIONS

In this fast-evolving landscape, blending cutting-edge innovation with tried-and-true management principles is more than just a strategy; it’s the key to unlocking success in an industry known for its relentless pace and fierce competition. For nightclub owners and managers, adapting to the unique challenges of today’s dynamic sector isn’t just advisable – it’s essential.

Effective marketing is more important than ever.

Embracing digital marketing through social media and email campaigns, along with traditional methods like flyers and local advertising, can increase visibility.

Creative promotions, themed nights, and special events can attract diverse crowds and keep them coming back.

Here are eight indispensable strategies to help you navigate this thrilling journey and ensure your nightclub stands out in the bustling 2024 nightlife scene.

1. STRATEGIC LEASE NEGOTIATIONS AND OVERHEAD MANAGEMENT The first step in establishing a successful nightclub is choosing the right location and negotiating lease terms that align with your business plan. Given the size and operational requirements of nightclubs, it’s crucial to negotiate favourable terms that reflect the potential high overhead costs, including rent, utilities, and maintenance. Keeping a vigilant eye on these fixed and variable costs is essential for maintaining a healthy bottom line.

2. LEGAL AND LICENSING ACUMEN Securing the necessary permits and licenses is critical.

This includes not just liquor licenses but also permits for live music, late-night operations, and more.

Building a relationship with a trusted legal advisor can streamline this process and ensure compliance with local regulations, reducing the risk of costly legal issues down the line.

3. INVESTING IN QUALITY STAFF AND TRAINING Your staff is the face of your nightclub. Investing in skilled bartenders, security personnel, and support staff, and ensuring they are well-trained, can significantly enhance the customer experience. Fair compensation and benefits are key to attracting and retaining top talent, which in turn can reduce turnover and training costs.

4. OPTIMISING POUR COSTS AND INVENTORY MANAGEMENT In the high-margin business of nightclubs, controlling pour costs and managing inventory efficiently is crucial.

Utilising a modern point-of-sale system can provide real-time data on sales and inventory, helping to adjust pricing, reduce waste, and maximise profits.

6. CREATING A UNIQUE AND SAFE ATMOSPHERE The design and atmosphere of your nightclub should reflect the latest trends while ensuring safety and comfort. Innovative lighting, sound systems, and interior design can create an unforgettable experience.

Additionally, implementing robust safety measures, including emergency protocols and staff training, is paramount for patron safety.

7. PROFESSIONAL SERVICES AND TECHNOLOGY INVESTMENTS Outsourcing to professionals for services like equipment repair, legal advice, and accounting can save time and prevent costly mistakes. Investing in the latest technology, such as advanced POS systems, can streamline operations and provide valuable insights into business performance.

8. CONTINUAL ADAPTATION AND INNOVATION The nightclub industry is continuously evolving.

Staying abreast of trends in music, entertainment, and technology, and adapting your business model accordingly, is vital for long-term success. This may include exploring new entertainment formats, leveraging emerging technologies, or rethinking your business strategy to align with changing customer preferences.

By implementing these strategies, nightclub owners can navigate the complex landscape of 2024, ensuring their businesses are not only financially successful but also vibrant, safe, and appealing destinations for nightlife enthusiasts. Moreover, these approaches enable owners to stay ahead in a rapidly changing industry, adapting to new trends and customer preferences.

This proactive and forward-thinking mindset is essential for sustaining growth and maintaining a competitive edge. By continuously evolving and embracing innovation, nightclubs can create unique experiences that resonate with a diverse audience, fostering loyalty and ensuring a thriving business in the ever-changing world of nightlife entertainment

BUSINESS INSIGHTS

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5 TIPS ON HOW A SUSTAINABLE APPROACH ENCOURAGES PROFITABILITY IN NIGHTLIFE BUSINESSES? The nightlife sector, a significant contributor to greenhouse gas emissions, is now under the spotlight. As a journalist committed to accurate, in-depth reporting, I offer a comprehensive guide on transforming your nightlife venue into a beacon of sustainability, driving not just ecological responsibility but also long-term profitability.

PHOTO BY

CHERNYKH PAVEL

1. WATER CONSERVATION: A DROP AT A TIME Strategic Water Management: Nightlife venues are traditionally high water consumers. The solution isn’t just fixing leaks, though that’s a start.

Implementing water-saving technologies like low-flow toilets and automatic faucets can cut water usage by up to 30%. Greywater systems, which reuse water from sinks for toilets, can further revolutionize water conservation in your establishment. The benefits are two-fold: significant cost savings on water bills and a substantial decrease in your venue’s ecological footprint.

2. THE NET-ZERO MISSION: BALANCING THE SCALES Comprehensive Emission Management: Transitioning to net zero is a complex yet crucial commitment. It involves a granular understanding of your venue’s carbon footprint, from energy consumption to supplier practices. The “Net Zero Pubs and Clubs” initiative doesn’t just offer a badge; it provides a roadmap. The process involves a detailed emission inventory, identification of reduction opportunities, and investment in carbon offset projects. Achieving netzero status is not just about compliance; it’s about leadership in the fight against climate change, with the added benefit of aligning your brand with the values of an increasingly eco-conscious customer base.

3. ENERGY EFFICIENCY: ILLUMINATING SAVINGS OPTIMISING ENERGY CONSUMPTION: Energy efficiency is a low-hanging fruit with ripe benefits. Smart meters, advocated by NDML, are just the start.

They provide real-time data, unveiling energy guzzlers in your operation.

Simple changes, like transitioning to LED lighting, can reduce your lighting energy consumption by up to 75%. In the kitchen, energy-efficient appliances, proper maintenance, and behavioural changes, like only running full dishwashers, can cut energy costs significantly. This isn’t just about reducing bills; it’s about reducing your venue’s carbon footprint.

4. CULINARY SUSTAINABILITY: CONSCIOUS EATING AND DRINKING SUSTAINABLE MENU OPTIONS: Your snack and drink choices speak volumes about your venue’s commitment to sustainability. The market for ethical, environmentally friendly snacks and beverages is booming. Switching to suppliers who prioritize organic, locally sourced ingredients and minimal packaging can substantially reduce your venue’s environmental impact. Moreover, embracing the growing trend of veganism by offering a range of vegan drinks not only caters to a broader audience but also significantly cuts down on the environmental damage associated with animal agriculture.

5. VEGAN OFFERINGS: CATERING TO THE CONSCIOUS CONSUMER Expanding Plant-Based Options: The rise of veganism is more than a trend; it’s a shift towards sustainable living.

Many alcoholic beverages, surprisingly, contain animal derivatives. Offering a selection of vegan-friendly drinks, including beers, wines, and spirits, caters to this growing demographic.

It’s not just about inclusivity; it’s about reducing your venue’s indirect support of industries contributing to greenhouse gas emissions and environmental degradation.

In Conclusion The journey towards a sustainable nightlife venue is multifaceted, involving innovative energy solutions, strategic water management, a commitment to net-zero emissions, energy efficiency, sustainable menu offerings, and inclusive drink options. This transition is not just a moral imperative but a strategic business move.

Venues that embrace these practices are likely to see not only reduced operational costs but also increased patronage from an increasingly environmentally aware customer base.

The future of nightlife is green and profitable and the time to adapt is now.

BUSINESS INSIGHTS

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NAVIGATING THE TIDE ADDRESSING LABOUR SHORTAGES IN THE HOSPITALITY SECTOR PHOTO BY

SASKIA FAIRFULL

shortages. Automation and streamlining operations can significantly reduce the burden of manual work, allowing existing staff to focus on more critical, valueadding tasks.

For instance, integrating tools and systems minimises time-consuming administrative work, freeing up staff to engage more directly with customers.

Technologies such as advanced Point of Sale (POS) systems, online reservation and ordering platforms, and automated inventory management can streamline operations, reduce errors, and improve efficiency.

Moreover, technology can play a role in enhancing employee training and development. Digital training platforms allow for flexible, on-demand learning, enabling staff to improve their skills and knowledge at their own pace.

This not only improves the quality of service but also contributes to employee satisfaction and professional growth, further aiding retention. As businesses in the hospitality sector navigate these Labour challenges, it’s also an opportunity for innovation. Some establishments are experimenting with new service models that require less staff, such as selfservice options or limited-service dining experiences.

These models not only address staffing shortages but also meet the changing preferences of some customer segments, offering quicker, more casual dining options.

The hospitality industry, known for its dynamic and vibrant nature, faces a critical challenge that could shape its future: labour shortages.

As we move into 2024, the industry grapples with this persistent issue. The Washington Post highlights a startling statistic: nearly 2 million hospitality and leisure jobs remain unfilled, a trend that shows no signs of abating in the near future. This situation poses a significant challenge for businesses within the sector, from small cafes to large hotel chains, and calls for innovative solutions and strategic adaptations.

One of the key strategies in combating this challenge lies in revisiting and restructuring salary and benefits packages. In a competitive job market, employers must ensure that their offerings are not just adequate but attractive. This involves not only fair and competitive wages but also comprehensive benefits that cater to the diverse needs of potential employees.

A well-considered package could be the deciding factor for many job seekers, tipping the scales in favour of employers who demonstrate that they value and understand their workforce. However, financial incentives alone may not suffice.

The modern workforce, especially in the

hospitality sector, increasingly values flexibility. Offering perks such as flexible work schedules can be a significant draw.

This approach not only attracts a broader range of applicants, including those who may be balancing other commitments but also signals a forward-thinking, employee-centric workplace culture.

Such flexibility can contribute to higher levels of employee satisfaction and retention, a critical factor in an industry where turnover rates are traditionally high. The issue of workplace culture cannot be overstated.

If quit rates are alarmingly high, it’s a clear indicator that the existing workplace environment may need a thorough reassessment. A positive and supportive culture retains employees and attracts new ones. It’s about creating a work environment where employees feel valued, heard, and motivated.

This may involve regular feedback sessions, opportunities for professional growth, and a supportive management style. In the hospitality sector, where the quality of service is paramount, a happy and engaged workforce directly translates into better customer experiences. In parallel to these humancentric approaches, technology emerges as a powerful ally in addressing Labour

Collaboration within the industry can also be a part of the solution. Partnerships between businesses for shared training programs or joint recruitment efforts can address common challenges. Industrywide initiatives to improve working conditions and promote hospitality careers can also play a role in attracting more people to the sector.

In conclusion, the Labour shortages in the hospitality sector are a multifaceted challenge that requires a multi-pronged approach. Competitive compensation, flexible work arrangements, a positive workplace culture, and the strategic use of technology are key components of this strategy.

Additionally, innovative service models and industry collaboration can also contribute to addressing this issue. By adopting these strategies, the hospitality industry can not only overcome the current Labour challenges but also set the stage for a more resilient and sustainable future.

This is an opportunity for the industry to evolve, adopting practices that not only address immediate needs but also improve the overall quality of employment and service in the sector.

SWITZERLAND #SWC_UNVEILING24

BUSINESS INSIGHTS

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SYNERGY IN SERVICE: HOW INVENTORY MANAGEMENT AND POS SYSTEMS COLLABORATIVELY REVOLUTIONISE HOSPITALITY In the fast-paced ever-evolving realm of hospitality, efficiency and accuracy are paramount. Restaurants and bars, constantly striving to enhance customer experience, depend heavily on the seamless operation of various technological systems. Among these, inventory management systems and point-of-sale (POS) systems are often perceived as distinct entities, occasionally even as competitors. However, this is a misconception that overlooks the powerful synergy these systems can achieve when integrated effectively.

Traditionally, inventory management systems and POS systems have been viewed through separate lenses. The former is designed to meticulously track stock levels, ensuring that ingredients and supplies are adequately stocked and managed. On the other hand, POS systems are customer-facing platforms, facilitating transactions and capturing sales data. At first glance, it may seem that these systems operate in different spheres, but the reality is far more interconnected.

The true potential of these systems is unleashed when they are integrated, working in concert rather than in isolation. An inventory management system that can communicate with a restaurant’s POS system creates a dynamic network of information flow. This integration allows for real-time tracking of stock levels against sales data, providing invaluable insights into consumption patterns and inventory turnover.

When a customer places an order through the POS system, the integrated inventory management system instantly updates stock levels, accounting for the used ingredients.

This real-time tracking is crucial for several reasons.

Firstly, it aids in preventing stockouts, a critical issue in the hospitality sector. Running out of key ingredients can not only lead to lost sales but can also damage a restaurant’s reputation. Secondly, it assists in identifying trends and patterns in customer preferences, enabling more informed decision-making regarding menu adjustments and stock procurement.

Furthermore, this integration streamlines the reordering process. By setting predefined reorder levels within the inventory management system, restaurants can automate the procurement process, ensuring that supplies are replenished before they run critically low.

THIS AUTOMATION NOT ONLY SAVES TIME BUT ALSO REDUCES THE LIKELIHOOD OF HUMAN ERROR, A COMMON ISSUE IN MANUAL INVENTORY MANAGEMENT. The benefits of integrating inventory management and POS systems extend to financial management as well.

Accurate tracking of stock consumption aligned with sales data provides a clear picture of the Cost of Goods Sold (COGS), a critical metric in the hospitality industry.

PHOTO BY

SIAMIONAU PAVEL

Understanding COGS helps in pricing menu items appropriately, ensuring profitability while remaining competitive.

Another significant advantage of this integration is in waste reduction. The hospitality sector, particularly food and beverage services, faces the ongoing challenge of managing waste. By accurately tracking inventory against sales, restaurants can adjust their stock levels and menu offerings to minimise wastage, contributing to both economic efficiency and environmental sustainability.

In addition to operational efficiencies, the synergy between inventory management and POS systems enhances the customer experience. With accurate stock information, staff can confidently inform customers about the availability of menu items, avoiding the disappointment of ordering unavailable dishes.

Moreover, streamlined operations allow staff to focus more on customer service rather than back-end stock management, thereby improving the overall dining experience.

Looking ahead, the integration of these systems aligns well with the broader trends in hospitality technology, such as the adoption of cloud-based solutions and data analytics. Cloud-based systems offer the advantage of accessibility and scalability, while data analytics provides deep insights into business performance, customer behaviour, and operational efficiency.

In conclusion, the harmonious integration of inventory management systems and POS systems represents a significant advancement in the operational capabilities of restaurants and bars. Far from being competitors, these systems are complementary tools that, when combined, provide a comprehensive solution to many challenges faced in the hospitality sector. By embracing this integrated approach, establishments can achieve greater efficiency, accuracy, and customer satisfaction, paving the way for a more prosperous and sustainable business model.

The future of hospitality lies in the smart utilisation of technology, and the synergy between inventory management and POS systems is a shining example of this evolution.

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