Bar Magazine August 2023

The Cocktail issue

EDITOR

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths manjeet@cimltd.co.uk

Tel 01795 509109

ACCOUNT MANAGER

Jazmine Davis jazmine@cimltd.co.uk

Tel 01795 509109

ADMINISTRATION MANAGER

Natalie Murray admin@cimltd.co.uk

Tel 01795 509103

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

HEAD OF SOCIAL MEDIA

Beth Kellock beth@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor james@cimltd.co.uk

Grant Waters grant@cimltd.co.uk

SALES DIRECTOR

Tom Woollin tom@cimltd.co.uk

CHIEF EXECUTIVE

John Denning jdenning@cimltd.co.uk

Serving up!

In this rich and colourful cocktail issue, you will find everything you need to know about the world of wonderful creations, from industry trends, to how to stay on top with a wide selection of serves in a highly competitive industry. Within the Cocktail Report, we also sit down with experienced bartenders, who tell us more about their craft and provide some exciting creations.

Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

The issue doesn’t stop there… we delve into the world of tech, and with the help of industry leaders, we explore how technology can elevate your venue, through improving the customer experience and boosting efficiency.

You will also find our new feature, Hospitality Heroes, in which every month we will be interviewing an inspirational, key player in the industry who shares their story of success. Spoiler – this month’s featuring guest can be seen on Channel 4’s ‘First Dates’.

Our BMA pages will tell you everything

you need to know about next year’s awards, what the special night is all about and why you should apply! If you haven’t yet applied or got your ticket, you can do so at www.barmagazine.co.uk/ barmagazineawards/.

We hope you enjoy the read – it has been a pleasure to create!

Eleasha Pritchard Editor

Contents

17 BAR MAGAZINE AWARDS

As the countdown to the BMAs begins, make sure you’re up to date with what to expect on the night, how to apply, and where to buy tickets.

29 COCKTAIL REPORT

We delve into the world of wonderful creations, and provide advice on how your venue’s serves can stay on top.

38 BARTENDER PROFILE

In celebration of our cocktail issue, we sit down with some amazing bartenders, who tell us a little more about themselves, and share a wonderful serve which they have created.

44 NEW CREATIONS

Frobishers share a mindful twist on a classic, the alcohol-free Passionfruit Martini.

50 VENUE OF THE MONTH

Punch Room – The London EDITION, Fitzrovia, London.

53 TECHNOLOGY

We share advice on how technology can elevate your venue.

64 HOSPITALITY AROUND THE WORLD

The Drinkery – Cape Town, South Africa.

The Kwai Feh Pink Senorita

For those bars wanting to get behind the new craze for summer 2023, Barbie-core, pink drinks are obviously going to be front of mind when planning the cocktail menu. For those bars within or near cinemas, this mood-boosting trend is one to be embraced as the world of Barbie is about to come alive with the much-anticipated release of the new film.

Consider this Barbie-core riff on the Margarita, the Kwai Feh Pink Senorita. Its irresistible taste, capturing the flavour of fresh lychee fruits, combined with the delicate pink of the liquid and the mesmerising pink bottle, makes this the liquid to help you embrace the Barbie-core aesthetic.

Ingredients:

25ml Kwai Feh

25 ml Tequila

25 ml Triple sec

10ml Lemon juice

Pink Lemonade

Method:

Add the first four ingredients to a shaker filled with ice and shake until chilled. Strain into a margarita glass or glass of your choice. Top up with pink lemonade and garnish with a pink rose or other pink edible flowers.

Kwai Feh Lychee Liqueur is available from the UK distributor, Amber Beverage UK.

The House of Suntory partners with 100 UK bars

From July, in celebration of The House of Suntory’s 100th anniversary, 100 of the UK’s most prestigious bars including The Arts Club, Three Sheets, The American Bar at Gleneagles and Lucknam Park Hotel will be serving a host of specially created cocktails and serves.

Each venue will offer guests the chance to sample from across the brand’s portfolio, including serves made with Toki and Hibiki,

in addition to new limited-edition whiskies released in honour of the anniversary – the Yamazaki 18 Year Old Mizunara and the Hakushu 18 Year Old Peated Malt.

For more information about the House of Suntory, please visit us online here. Search #SuntoryTime for more information or visit @suntorywhisky.

Altos Tequila announces winners of The Tahona Society Competition

Aproject conceived to encourage and increase the accessibility of glass recycling in Cartagena, Colombia, has taken top spot at the third edition of Altos Tequila’s The Tahona Society Competition. Taking place in Guadalajara, Mexico, from 26th-29th June, the global finale of Altos’ sustainabilityfocused competition saw 12 bartenders from around the world go head-to-head as they pitched their very own welfarefocused initiative for the chance to win a $50,000 grant to make their concept a reality.

Jenny Teasdale and Jeffrey Garcia’s winning project, Green Apple: Zero Glass Waste Cartagena, aims to change the

perception of glass waste, create jobs in the local community and encourage bars to recycle in a city where this has historically been borderline impossible. Using the $50,000 prize fund, Teasdale and Garcia will build a new recycling centre in Cartagena in order to make glass recycling more widely available than ever before and unite the city’s bars in taking the next step towards a more sustainable future for the local community – and beyond.

For further information about the Tahona Society, please visit https://tahonasociety. com/

www.hoshizaki.uk

Lagg Distillery officially launches new single malt

Lagg Distillery on the Isle of Arran is delighted to announce that they have officially launched their first ever core range Single Malt, following the successful launch of their Inaugural Batch Releases in Autumn 2022.

The first core range release from the independent distiller on the Isle of Arran is the LAGG Single Malt Kilmory Edition. This expression will become the flagship Single Malt from this forward-thinking island distiller, whose focus is on producing a peated Single Malt reminiscent of the style of whisky originally produced in illicit stills on the island, long before Lagg opened its doors in 2019.

LAGG Single Malt Kilmory Edition will be available from 20th June 2023, RRP £49.99.

Corriecravie Edition will be available from July 2023 RRP £64.99. Both editions will be available to purchase from www.arranwhisky.com/shop-whiskies www.laggwhisky.com

Bristol Syrup Company invests in company growth

Bristol Syrup Company is delighted to announce the new appointment of Ben Reynolds as On Trade Controller. This newly created role will see Reynolds manage and build a new channel strategy for the company. He will be looking to grow UK sales of Bristol Syrup Company across national pub groups and large restaurant chains.

Reynolds joins Bristol Syrup Company with a wealth of experience having previously worked as Senior National Account Manager at Mangrove Drinks and spent several years with Remy Cointreau UK as Business Development Manager and at National Account Manager level. With extensive experience within the wine, spirits and hospitality industry, Reynolds will also oversee the continued delivery of excellent customer service.

www.bristolsyrupcompany.com

LONG LASTING

SENSACRUNCH TION

Success for Puerto de Indias

Puerto de Indias, Spain’s number one strawberry gin, is thrilled to announce its extraordinary sales achievement of over 200,000 bottles sold in the year 2022 at the Spanish Duty Free market.

This figure makes Puerto de Indias the best-selling spirit in this channel, and highlights the relevance of tourism in its international expansion strategy; British tourists choose to replicate that ‘holiday feeling’ at home with local Spanish brands such as Puerto de Indias.

Throughout 2023, Puerto de Indias continues its upward trajectory with a consistent monthly average of +40,000 bottle orders for Duty Free market. This sustained growth signifies the unwavering

trust and loyalty bestowed upon the brand by consumers, further positioning Puerto de Indias as a key player in the spirits industry.

The sevillian company has been actively collaborating with DUFRY, a globally recognized travel retailer, to offer their premium spirits to a diverse and international customer base. The partnership has enabled Puerto de Indias to reach new heights in expanding its market presence and enhancing customer accessibility and it has been recognized by Duty Free as leaders in the spirits category in 2022.

www.ginpuertodeindias.com

Speciality and Fine Food Fair 2023

Registration has now opened for Speciality and Fine Food Fair, which returns to Olympia London on 11-12 September to connect retail and hospitality professionals with innovative artisan food and drink brands.

The Fair will feature hundreds of quality food and drink suppliers, including a range of new-to-market businesses in the StartUp Village, and a showcase of suppliers that have secured B-Corp certification for sustainability best practice.

At the heart of the fair is the Drinks Cabinet, a hub of exciting drinks products –from decadent gin liqueurs to delicious RTD cocktails, to visionary moonshine and mead brands.

On the Inspiration Bar, the Mixology School team are returning to provide insightful sessions into the latest trends in the beverage world and provide some top tips for mixing, upselling and enhancing your drinks offering.

To find out more about everything happening at Speciality and Fine Food Fair 2023, and to register for your complimentary trade ticket, visit specialityandfinefoodfairs.co.uk.

The Queen Inn embraces plant-based alternatives

Innovative plant-based food company [MOCK]® is helping Britain’s gastropubs and restaurants put plant-based meal options on the menu this summer, catering to the growing number of vegans, vegetarians, and flexitarians hungry for tasty meat alternatives that deliver on taste, texture and versatility.

The Queen Inn, Cwmbran made headlines in early 2023 when it revamped its menu and became the ‘world’s first vegan steakhouse.’ Now, the traditional pub is back in the news with its new summer menu, featuring three delicious dishes

made using [MOCK]® meat alternatives.

Pub owner Ryan Edwards made the decision to make The Queen Inn menu 100% meat-free last year, after seeing a surge in popularity during Veganuary 2022. Now, Ryan and The Queen Inn team have joined forces with plant-based pioneers [MOCK]®, to introduce [MOCK]® Lamb Pieces to three of its new dishes.

For sales enquiries, please email hello@mock.co.uk or visit www.mock.co.uk.

Merlin Griffiths

IN OUR NEW FEATURE, HOSPITALITY HEROES, WE SIT DOWN WITH THE INDUSTRY’S MOST INFLUENTIAL, KEY PLAYERS TO LEARN MORE ABOUT THEIR CRAFT. IN THIS FEATURE DEBUT, WE SPEAK WITH CELEBRITY BARTENDER, MERLIN GRIFFITHS, WHO HAS PARTNERED WITH HARROGATE SPRING WATER AS PART OF THEIR MINDFUL DRINKING CAMPAIGN.

YOU’RE AN INSPIRATIONAL SUCCESS STORY FOR THOSE WHO WORK IN HOSPITALITY. WHERE DID YOU START, AND COULD YOU TELL US ABOUT SOME OF THE CHALLENGES YOU’VE FACED PROFESSIONALLY AND HOW YOU’VE OVERCOME THESE TO GET TO WHERE YOU ARE TODAY?

I started at a bar back in Soho, working in this funky basement dive bar called The Doghouse, in early 1996. It was there I learnt the fundamentals of keeping a clean and orderly bar, and later, how to bartend a small but furiously busy bar. It’s hard to highlight the tough times, such as they were, so I tend to look back on that whole period with rose-tinted glasses. It was the start of the London cocktail boom;

bars like LAB, Match and Player were leading the way and there was so much to absorb. Professionally, the toughest times have honestly been the last three years –pandemic struggles as a bar owner, closing one business and preparing another, being diagnosed with stage 3 bowel cancer and all the treatments and operations – yet we’re still here and looking forward to brighter days in the future.

YOU’RE CLEARLY VERY PASSIONATE ABOUT YOUR CRAFT. WHERE DOES THIS PASSION COME FROM AND WHAT DO YOU LOVE MOST ABOUT THE UK’S HOSPITALITY SECTOR?

It was drilled into me very early on, hospitality is a ‘people job.’ It doesn’t matter what you’re serving, or where

you’re serving it, it’s how you serve it and by extension, how you can make people feel, that makes it such a fun trade to work in. Yes, I’ll rattle up a drink every now and again, but likewise, I’m just as satisfied pulling some quality cask ale for a regular and shooting the breeze! I suppose the passion comes from enjoying what I do.

ARE THERE ANY CONSUMER DRINKS TRENDS THAT HOSPITALITY OPERATORS SHOULD BE LOOKING TO CAPITALISE ON IN THE SECOND HALF OF THIS YEAR?

This very much depends on the type of establishment you’re running. Obviously, for all venues, no and low ABV serves are of paramount importance. There’s more to life than lime and soda, as I like to say, and with over half of Britons choosing to intersperse alcoholic drinks with alcoholfree alternatives at a social occasion, you can see why.

Other trends I’m hoping to see is the wider adoption of malt-driven bitters instead of super-hoppy casks making a comeback, more mixing with fortified and herbalised wines – think sherries, quinquinas, vermouths, ports – and lastly, more freezers behind bars as I’m a huge fan of a frozen glass.

TELL US ABOUT YOUR COLLABORATION WITH HARROGATE SPRING WATER…

As well as to create a serve for Royal Ascot, we wanted to showcase something easy enough for everyone to make at home. Mindful drinking is now a mainstream term, and more and more people are adopting it. So, a simple long drink with Harrogate Sparkling Spring Water, boosted with flavours of fresh raspberry, ginger and lime. If you wanted to use the recipe in your bar, I’d recommend making the ginger syrup from scratch for extra zing. Use the Hawksmoor recipe, washed and juiced ginger, gently heated with caster sugar, 2:1 sugar to juice for a rich, sticky, and spicy syrup.

WHAT DROVE YOU TO GET INVOLVED WITH THE MINDFUL DRINKING CAMPAIGN, AND HOW CAN HOSPITALITY OPERATORS SUPPORT THIS CAUSE?

Following the success of last year, it was great to be back at Royal Ascot with Harrogate Spring Water and their new and improved Mindful Drinking Bar. I always enjoy showcasing how events like that can be made better when you try something

new, like the 0% Royal Raspberry Spritz that we had on the menu all week long. It would be great to see more events adopt ‘no and reduced’ drink options so people can enjoy their day with a bit more balance, and not compromise on a delicious tasting beverage.

Harrogate Spring Water recently conducted research revealing that attitudes towards alcohol appear to have shifted and there’s an increased demand for no and reduced options, especially when it comes to social occasions and events. In fact, twothirds (61%) of adults plan to drink alcohol in moderation by interspersing alcoholic drinks with alcohol-free alternatives. So a 0% cocktail, or simply having some water, is a great way for people to start their mindful

drinking journey. I’d recommend trying it at your venue or next event.

FOR ANY BARTENDERS OR MIXOLOGISTS LOOKING TO FOLLOW IN YOUR FOOTSTEPS, WHAT ADVICE WOULD YOU GIVE THEM?

Work hard, but don’t burn out. Look after your health, avoid temptation. Keep smiling whatever happens. Cultivate a hobby, days off do exist!

I’d like to also share some wisdom imparted to me by Peter Dorelli many years ago… save your tips, and invest in comfortable shoes and a good mattress!

Instagram: @merlinfdc4

A twist on tradition

LANCHESTER WINES TELLS US WHY PORT MAKES THE PERFECT ADDITION TO A COCKTAIL – A FANTASTIC INGREDIENT TO ADD DEPTH, RICHNESS, AND A TOUCH OF SWEETNESS TO AN ARRAY OF SERVES.

If we were to say ‘Port is the perfect wine cocktail’ you might think we’ve got our wines confused – surely Port is reserved for the end of a meal?

Port wine is exclusively produced in the Douro Valley region of northern Portugal, an area famed for its Mediterranean climate so, if you think about it, drinking Port as a refreshing cocktail makes perfect sense –you wouldn’t want a warming drink on a hot day.

Visitors to Portugal may have enjoyed Port served chilled as a delicious aperitif. The traditional way is to pour equal parts white Port and tonic or soda water – or lemonade for a modern twist – in a cocktail glass and garnish with a slice of citrus. Another super simple serve is to drink Port chilled straight up in a white wine glass or a short tumbler over ice. Not only do these make for refreshing drinks, ‘Port and mixer’ is a great alternative to gin and tonic. As well as being easy to make, margins are attractive, with a ‘house’ bottle of Port available at a relatively low price compared to spirit – and lower ABV.

Port can also be a fantastic ingredient in mixed drinks to add depth, richness, and a touch of sweetness. Indeed, Port is often used in cocktails for several reasons: Port has a distinct flavour profile that sets it apart from other types of wine. It is typically rich, sweet, and full-bodied with notes of ripe fruit, spices, and sometimes a hint of nuttiness. These unique flavours can add depth and complexity to cocktails, providing a rich and indulgent taste experience.

Whether it’s a robust and fruity Ruby Port or a mellow and nutty Tawny Port, the versatility of Port makes it a versatile ingredient in mixology. This variety allows bartenders to experiment and create a wide range of cocktails with different flavour profiles.

The sweetness of Port can help balance out flavours in a cocktail, especially when

ROSÉ PORT BRAMBLE

Over crushed ice pour:

• 1 measure Rosé Port

• 1 measure gin

• ½ measure lemon juice

• ½ measure sugar syrup

• Fill with lemonade and garnish with summer fruits

The beautiful colours in this cocktail make it perfect for Instagram!

WHITE PORT AND TONIC

– AKA THE CLASSIC PORTUGUESE

APERITIF

Over ice, pour:

• 2 measure White Port

• Top with tonic (around ½ bottle per glass)

• Garnish with a slice of citrus – lemon, lime, orange or a combination all work really well

If you’re not a fan of tonic, soda water or lemonade also make refreshing alternatives.

ROSÉ PORT MARTINI

In a cocktail shaker combine:

• 2 measures Rosé Port

• 1 measure gin

• Strain and pour into a chilled cocktail glass

Add your own house twist by experimenting with white or ruby ports, or adding a dash of cranberry, rum or even mescal

CHILLED WHITE PORT OVER ICE

A refreshing summery drink – chilled Ruby, Tawny or Rosé port are also great!

• 2 measures of your favourite port This is a lovely and refreshing drink as it is, or top with lemonade for an extra spritz.

combined with other ingredients like citrus juices, bitters, or spirits with higher alcohol content. It adds depth and complexity without being overly cloying.

Port has a long-standing history and is often associated with sophistication and elegance. Incorporating port into a cocktail can evoke a sense of tradition and class, adding a touch of refinement to a cocktail menu. It can be a unique choice for those looking for something beyond the usual spirits.

www.lanchesterwines.co.uk

Meet the Host

WE SIT DOWN WITH IAN BURRELL, BAR MAGAZINE AWARDS 2024 OFFICIAL HOST, WHO TELLS US MORE ABOUT HIS INVOLVEMENT IN HOSPITALITY’S FRESHEST EVENT.

The BMAs are steadily approaching, with only six months left before the big day, and here at Bar Magazine HQ the excitement is building!

The 2024 awards will see hospitality leaders and professionals come together to celebrate the talent, passion, and dedication of individuals within the industry – and hosting the night, is the amazingly talented Ian Burrell, Global Rum Ambassador and Founder of Rumfest.

Ian’s growth and rise within the hospitality industry is truly inspirational and he shows that with passion for your craft and hard work, the sky really is the limit. From creating the UK’s Rumfest to being named the World’s First Global Rum Ambassador, Ian’s contributions to the industry are exceptional, and justify just

why he was voted the 10th most influential person in the 2020 Bar World’s Top 100. We couldn’t be prouder to have Ian as our host for the evening, and we think is he quite excited too!

Speaking about the 2024 Bar Magazine Awards, Ian explains: “I am definitely looking forward to getting involved and presenting the inaugural Bar Magazine Awards next January. The UK bar industry is one of the greatest in the world, employing some amazing people, so it’s only right that some of its stars are recognised during this new ceremony for their work, talent, and passion that will undoubtedly inspire the next generation of stars.”

We hope you join Bar Magazine, our host Ian Burrell, and the other 200+ hospitality professionals for an inspirational night that celebrates the success of the industry.

INTERVIEW WITH THE HOST, IAN BURRELL…

As the host, what are you most looking forward to about the BMAs?

I am looking forward to seeing fellow industry individuals being acknowledged and rewarded for their hard work, by their peers.

What do the awards mean to you and how important are they for the industry?

Winning an award should never be the pinnacle for anyone in the industry ... you are still the same person before and after. But the awards are recognition for one’s work, and a timely reminder that others respect and relate to your personal journey towards success.

Why would you encourage bar owners, managers, and hospitality staff to apply for the awards?

There is a saying, ‘you’ve got to be in it, to win it’; and nothing is wrong with a little self-promotion. We all do this every time that we post on social media, so why should you not shout about how good you are, or how great your bar or restaurant is , by applying for an award?

Ian’s contributions to the industry are superior, and justifies just how he was voted 10th most influential person in the 2020 Bar World’s Top 100.

Rolling out the red carpet

JANUARY 2024 SEES THE INAUGURAL BAR MAGAZINE AWARDS TAKE PLACE IN LONDON. WITH THE INDUSTRY’S BIGGEST NAMES CONFIRMED AND APPLICATIONS FLOODING IN, THE BMAS ARE THE PLACE TO BE TO KICK-START THE YEAR, AND CELEBRATE HOSPITALITY’S SUCCESS STORIES.

We are steadily approaching the Bar Magazine Awards, and we can’t wait to see you there! Commencing on Monday 22nd January 2024 at the Leonardo Royal Hotel, St. Pauls, London, the BMAs will see huge, industry-leading names and passionate individuals from the UK’s hospitality sector gather to shine a light on just how creative and wonderful our industry is.

The BMAs are all about supporting the industry and celebrating the dedication, passion and talent of the hospitality staff who work so hard to create amazing customer experiences and help the sector flourish. In addition to recognising your achievements and giving you a welldeserved and overdue night off, the BMAs will offer a unique networking opportunity to you and your venue. Attendance to the event will put you in the company of 200+ like-minded hospitality professionals, providing a rare and exciting opportunity to make new connections and share ideas with similar individuals. Tickets are selling fast, and are available to purchase through the Bar Magazine website.

Hosting the evening is rum expert and award-winning educationist of the

hospitality industry, Ian Burrell. Ian brings a wealth of experience, passion and character to the BMAs, specialising in rums from around the world and educating us on the best ways to use them.

Ian explains: “I am definitely looking forward to getting involved and presenting the inaugural Bar Magazine Awards next January. The UK bar industry is one of the greatest in the world, employing some amazing people, so it’s only right that some of its stars are recognised during this new ceremony for their work, talent, and passion, that will undoubtedly inspire the next generation of stars.”

The BMAs’ judging panel consists of hospitality experts from The Drinks Trust, Licensed Trade Charity, Mercieca and UKHospitality, who will bring a plethora of industry knowledge while selecting those special individuals who deserve to be celebrated.

Applications are still open, so make sure you don’t miss your chance to get recognised. Apply or nominate an exceptional colleague or employee now.

You can find out more information, buy tickets and apply at www.barmagazine. co.uk/barmagazineawards/.

THE JUDGES

WHEN? WHERE? GET INVOLVED.

MONDAY 22ND JANUARY 2024

18:30 – LATE

LEONARDO ROYAL HOTEL, ST. PAULS 10 GODLIMAN ST, LONDON EC4V 5AJ

Applications are still open, and tickets are selling fast. Please visit www.barmagazine.co.uk/ barmagazineawards/, email tom@ cimltd.co.uk or reach out on Instagram @barmagazineuk for more information.

PAULA

We want YOU!

APPLICATIONS ARE STILL OPEN FOR THE 2024 BAR MAGAZINE AWARDS – DON’T MISS THE CHANCE TO SHOWCASE YOUR SUCCESS TO SOME OF THE MOST WELL-RESPECTED PROFESSIONALS WITHIN THE HOSPITALITY INDUSTRY.

As applications continue to flood in for our highly anticipated Bar Magazine Awards 2024, we urge you to apply if you haven’t already.

The BMAs are here to reward the hard work, creativity, and passion that make your venue thrive, and we can’t wait to celebrate the amazing and dedicated individuals of the hospitality industry on Monday 22nd January 2024. Our judging panel consists of hospitality experts, who bring a wealth

APPLY FOR THE 2024 BMAS

of knowledge to the awards and help us select who most deserves the recognition and celebration for their business triumphs. Among the judges will be high-ranking members from UKHospitality, The Drinks Trust, Licensed Trade Charity and Mercieca. Remember, you have to be in it to win it. A quick application to our award categories can put you in front of notorious industry leaders and hundreds of fellow bar owners, managers, and other professionals in the hospitality industry. After all; who doesn’t

want to be commended for the hard work and dedication they contribute to our wonderful industry?

Do you fit the mould for more than one award? That’s great! Applicants can apply for more than one award category, so if your venue ticks all the boxes and excels in all areas, applying for multiple categories provides an even greater chance to be recognised!

Applications are still open to anyone who works within hospitality. We can’t wait to hear all of your stories of success and share them amongst our expert team of judges.

You can apply yourself or nominate a colleague, employee or acquaintance. It couldn’t be easier to apply – just follow these simple steps:

1. Go to www.barmagazine.co.uk/barmagazineawards/

2. Choose your category

a. You are able to apply for multiple categories, just repeat these steps once the application is submitted

3. Fill out the personal information form and click ‘next’

4. Fill out and submit your application form – the more detail you can include, the greater chance you have of winning! www.barmagazine.co.uk/barmagazineawards/

Best Mixologist Award

CALLING ALL MIXOLOGISTS… THE BMAS ARE ON THE SEARCH FOR EXCEPTIONAL MIXOLOGISTS, WHO ARE MASTERS OF THEIR CRAFT AND GO ABOVE AND BEYOND THE CALL OF DUTY TO PROVIDE A MEMORABLE EXPERIENCE FOR THEIR GUESTS.

Abar would be nothing without a great bartender or bartending team – they set the tone for the establishment, and are undoubtedly the key player in whether your venue’s serves are a success amongst customers.

A good bartender is defined by more than their ability to create a wonderful serve: it is their exceptional customer service, passion for the craft and extensive knowledge that are the fundamentals that elevate their overall excellence.

Bartending and mixology are trying professions with unsociable hours and busy shifts – mixologists are dedicated to customer experience and, though they create wonderful creations that wow

guests, are often not applauded enough for their devotion and contribution to the industry. The BMAs want to give these individuals their well-deserved and overdue applause.

The award for Best Mixologist will be judged on an individual’s creativity, flair and understanding of flavour within cocktail artistry. Mixology is an art, and we want to celebrate the artists by showcasing your achievements to the industry.

If you are a skilled and talented bartender that takes pride in your craft and puts the consumer experience at the forefront of what you do, we would love your applications for the Best Mixologist award. Are you a Bar Manager or Owner? If yes, why not shine a light on your venue’s star

mixologist and showcase their amazing work and dedication to the industry? After all, our industry would be nothing without the hard work of these key players.

We are taking applicants from any mixologist in any hospitality venue, highlighting how excellence in cocktail craft can help a venue to stand out from the crowd. This award is all about celebrating your expertise and recognising the passion and hard work that you put in.

You can apply for the BMA Best Mixologist Award, or nominate an outstanding employee or colleague at www.barmagazine.co.uk/ barmagazineawards

Marketing Innovation Award

HAVE YOU TURNED YOUR BUSINESS AROUND IN THE LAST 12 MONTHS THROUGH AN EFFECTIVE MARKETING CAMPAIGN? WE WANT YOUR APPLICATION FOR THE BAR MAGAZINE AWARDS 2024.

Marketing, especially online and social media marketing, is crucial for a business to achieve growth and success. In a highly competitive market, venues need to do more than simply provide great drinks and service to guests – they need to be actively promoting and advertising their brilliance, reaching wider audiences, in order for their bar to grow.

An effective marketing campaign should be successful in your aim to grow your venue – increasing footfall and revenue within your bar. No matter what marketing path you took to achieve this, we want to hear from you.

The award for Marketing Innovation will be judged on a hospitality venue which has had business success in the last 12 months, due to an innovative and effective marketing strategy. Marketing is such a huge and often overlooked area of running a hospitality venue, and we are here to celebrate your creative success and dedication to getting your venue to that next level.

If you and your venue’s team have come together, planned and executed a successful and effective marketing campaign, and you’re seeing its great results, we want to hear from you. We are keen to shine a light on your venue’s efforts

in your business growth, and congratulate you on your hard work and dedication in going the extra mile to elevate your venue. We are taking applicants from any hospitality venue, who have planned and executed business-changing marketing campaigns. This can vary from huge social media promotions to smaller-scale local campaigns that have helped increase footfall in your venue. This award is all about celebrating your business excellence and recognising the passion and hard work that you put in.

You can apply for the BMA Marketing Innovation Award at www.barmagazine. co.uk/barmagazineawards

Best Dining Concept

ARE YOUR VENUE’S DISHES ON PAR WITH YOUR DELICIOUS SERVES? THE BMAS ARE ON THE SEARCH FOR BAR VENUES THAT HAVE EXCEPTIONAL FOOD OFFERINGS ALONGSIDE THEIR DRINKS MENU.

Even in wet-led venues, food offerings are in high demand amongst guests, meaning that a separate, edible menu is becoming a staple for most venues. The competitive nature of the hospitality industry is forcing bar venues to elevate all aspects of the guest experience, and creating an amazing selection of dishes is crucial in achieving this.

An exceptional food offering can take your venue to the next level – an accompanying food menu can complement your serves and hugely improve the guest experience. Similar to your bar’s serves, a great food selection should be well-curated

and expertly designed, with real thought, time and effort. Nowadays, food offerings in bars are going beyond the standard ‘bar snacks’, so your edible menu has to shine just like your serves.

The award for Best Dining Concept will be judged on a venue which has had business success through their food offering. After all, an exceptional food offering is a perfect opportunity to wow your guests even more.

Does your venue offer delicious small plates or light bites? Even more, do you offer an exceptional a-la-carte style menu? Is this a real complement to your serves that keeps guests coming back time-and

time again? If so, why not shine a light on your venue and the amazing culinary skills of your staff and employees?

We are taking applicants from any hospitality venue which has a selection of exceptional dishes to accompany their serves and has seen success in this. This award is all about celebrating culinary excellence and recognising the passion and hard work that you put into the culinary aspects of your bar.

You can apply for the BMA Best Dining Concept at www.barmagazine.co.uk/ barmagazineawards

Environment Award

CALLING ALL SUSTAINABILITY HEROES … THE BMAS ARE LOOKING FOR ‘GREEN’ VENUES THAT ARE PUTTING THE ENVIRONMENT AT THE FOREFRONT OF THEIR BUSINESS PRACTICES.

With an increased sense of ‘eco-consciousness’ and stricter industry legislation surrounding sustainable practices in hospitality venues, it is safe to say that more and more bar venues are adopting greener initiatives. While being green brings venues an array of benefits, such as saving costs and appealing to a wider audience, most importantly, it benefits the environment, ensuring a better future for us all.

Operating a bar that is dedicated in its approach to sustainability goes beyond simply ticking the box of industry rules and regulations. It is an engrained and consistent theme flowing through every aspect of your bar’s operations – from sourcing sustainable ingredients to reducing food and drink wastage, keeping energy usage low to adopting industry leading sustainable initiatives.

The Environment Award will be judging venues who put the environment at the top of their agenda, and excel in contributing towards a cleaner and greener future. There are so many creative ways that our industry can become more sustainable and eco-friendly, and we want to hear about your successes in this area.

Do you own or work at a venue that is dedicated to sustainable and greener practices, constantly evolving and bettering its business processes to work towards a cleaner future? If yes, then you should be shining a light on your amazing work!

We are taking applicants from any hospitality venue who have taken steps towards helping save the planet in their business. This award is all about recognising what we can do as an industry to improve on our sustainability journey, and recognising the trailblazers who are making big contributions in this area, setting the bar as high as possible.

You can apply for the BMA Environment Award at www.barmagazine.co.uk/ barmagazineawards

Cocktail report

WE DELVE INTO THE WONDERFUL WORLD OF COCKTAILS, AND PROVIDE INSIGHT ON HOW YOUR VENUE CAN STAY ON TOP WITH YOUR SERVES.

Superb serves

A GOOD COCKTAIL MENU CAN PROMOTE YOUR VENUE TO GUESTS AND BE THE CATALYST FOR HUGE SUCCESS, THEREFORE IT IS CRUCIAL THAT YOUR VENUE IS CONSTANTLY EVOLVING YOUR DRINKS OFFERINGS, TO MAXIMISE POPULARITY AND RECOGNITION AMONG CUSTOMERS. ANTHONY CALLEGARI, BAR MANAGER AT PUNCH ROOM, THE LONDON EDITION, PROVIDES FIVE TIPS TO IMPROVE THE COCKTAIL OFFERING AT YOUR BAR VENUE.

MIRROR THE BRAND’S IDENTITY

It’s great to have something about a bar’s cocktail menu that the venue is known for, in order to showcase the bar’s identity. At Punch Room we offer punch style cocktails, but a good bar doesn’t have to have a specialism. For example, having signature serves that are always available to order will help to create awareness of a bar, and make it a destination that is known for a particular cocktail. With the increasing popularity and interest in milk punches, specialising in this type of cocktail-making has helped Punch Room to be recognised as a leader in a particular style, which is great for business.

STRONG STAFF VALUES

Having a specialism and strong brand values is great, but the recipe for success calls for a solid team on the ground. It is important to put time into building a team who share and understand these values. If the team believes in the concept of the venue, this will be reflected in the quality of the output.

NO AND LOW ALTERNATIVES

Now more than ever, customers expect to find well considered no-and-low options on a cocktail menu. Rather than listing them separately on the menu, we have opted to put non-alcoholic cocktail options, that have been given just as much love and attention as the alcoholic ones, at the top of each chapter of our latest menu, which feels infinitely more inclusive.

EXPLORE NEW AND EXCITING INGREDIENTS

Particularly since the pandemic, a lot of people are educated on cocktail-making and have a keen interest in more niche ingredients, so it’s important to make sure their drinking experience feels more elevated and special than it would at home. Using trending ingredients –currently a popular choice is pandan – will make the menu feel relevant and exciting to your customers.

PREPARATION IS KEY

Getting the right ingredients and processes for your menu, bar and team is crucial. Be honest with yourself about the size of the venue and how far you want to push it. At Punch Room, our approach is similar to that of a Michelin star restaurant: a lot of effort goes into preparing ingredients before the bar opens, allowing our bartenders to assemble an incredible serve as a chef would ‘plate up’ a show-stopping dish. This approach ensures consistency and affords the team time to properly engage with guests. Instagram: @punchroomldn

Creative concoctions

EXPLORING THE COCKTAIL SECTOR WITH THE HELP OF INDUSTRY LEADERS, WE TELL YOU EVERYTHING YOU NEED TO KNOW ABOUT HOW TO STAY ON TOP WITH YOUR COCKTAIL OFFERINGS – FROM THE IMPORTANCE OF BEING INCLUSIVE IN YOUR SERVES, TO THE DEMAND FOR A COCKTAIL EXPERIENCE AMONGST CONSUMERS, BARTENDER TRAINING AND WAYS TO ELEVATE YOUR OFFERINGS.

When you think of a bar, the word ‘cocktail’ instantly springs to mind; simply, a bar would not be a bar without a selection of cocktail serves, from the classics to the new and unique creations. The cocktail sector is arguably the largest, most integral part of bar venues and their offerings, and in a highly competitive market, with constantly changing consumer trends, it is crucial that venues are up to scratch on these exciting drinks.

Alex Haslam, Head of Category Development, On Trade, provides insight on the expanse of the cocktail sector and its value to bar venues. He explains: “The cocktail market is worth £686m, and cocktails are regularly consumed by 20.4% of the adult population , providing operators the chance to unlock potential profits.”

This insight indicates the importance of cocktail offerings to a bar, and exactly why venues should be giving their all to meet the demand, follow the trends, and capitalise on their serves.

There are two sides to the cocktail sector, the classics and innovative, new creations. However, the line between the two is constantly blurring, with more twists on classics emerging, and classic recipes being tweaked with new tastes, ingredients and low and no-alcohol options. Cocktails can be seen as art, and bartenders as artists. So, with more tools – new flavours, tastes and ingredients – available for bartenders, the possibilities are endless, which has caused the cocktail world to grow exponentially.

Marek Ławrynowicz, Bar Manager at Isabel, Mayfair, describes the dynamic and creative nature of the cocktail segment, explaining: “What’s great about the cocktail sector is that it’s always changing and innovating, but there’s always this solid foundation of time-honoured, respected and admired drinks that have stood the test of time. It’s the best of both worlds.”

Agreeing with Marek is Nicolas Medicamento, also known in the industry as

Doctor Cocktail, who states: “The cocktail industry is dynamic, especially with the constant influx of new products in the market. It is fascinating to witness how we can adapt and employ various techniques to impress our guests.

“Over the past five to six years, the cocktail industry has become more inclusive, mirroring the evolving society. We are expanding our horizons, experimenting, and embracing creativity in our craft. Our goal is to ensure that everyone feels welcome and comfortable in the bar environment,” Nicolas continues.

The aspect of inclusivity is crucial for venues to focus on and reflect on their cocktail menu, as reaching a wider audience and catering to more tastes means more opportunity for customer satisfaction and profitability. With consumers’ tastes constantly changing, and increasing societal trends such as mindful drinking, being inclusive in your cocktail serves can be a real benefit to your venue.

With more health-conscious consumers who partake in mindful drinking, having no and low-alcohol cocktail alternatives on your menu will ensure you are meeting the needs of your customers and being an

inclusive venue. However, with most bars already adapting to this trend, it is crucial to consider going that extra mile to promote your venue’s inclusive nature.

Owners of Lab 22 in Cardiff, Tani Hasa and Matthew Jones, describe how their venue has adapted to this consumer trend: “We’ve always attempted to be a forward-thinking venue, but trends like these did require us to look at our offerings a little differently, and adapt to ensure we’re accessible to everyone. For example, our current menu Theories & Frontiers attempts to offer nearly every single cocktail on the menu available as a low or no alternative. That means absolutely every guest that comes through our doors is able to enjoy our drinks and venue without having to have a different experience to the table next to them.”

Simply, more choice for the consumer equals increased customer satisfaction, and ultimately, being an inclusive venue with a wide range of low and no alcohol options available increases your opportunity for profitability.

Taking a similar stance as Lab 22, Owner of Panda & Sons, Iain McPherson, explains his venue’s approach to answering this

consumer demand: “I’ll be the first to admit that when non-alcoholic spirits hit the market, I was very sceptical. But I’m very happy to see it has caught on. We have a rotating no and low menu of five cocktails on offer to guests.”

Iain continues: “I am also seeing an emergence of what I like to call ‘mid’ alcohol cocktails, such as highballs gaining more and more traction.”

With most venues adapting to the

Investing in our own development is fundamental as bartenders, and learning should be a lifelong attitude that we constantly nurture.

trend, it is important that your venue goes that step further to make consumers feel included. Consider ditching the separate low and no menu, which may make consumers feel excluded and limited, and instead move your mindful serves to the main menu, shining a light on them and normalising the trend of mindful-drinking.

Anthony Callegari, Bar Manager at Punch Room, The London EDITION, suggests promoting your low and no serves: “The mindful drinking movement is absolutely here to stay and the customer expects to see no and low options on the menu of any good bar. We used to put non-alcoholic serves at the end of our menu, but for the latest Punch Room menu, Lights, we have put a non-alcoholic option at the top of each chapter, which many guests have been pleased to see, remarking that it feels inclusive.”

While some consumers are favouring low and no alcohol alternatives to their favourite cocktails, it is undeniable that most consumers are looking for a sense of experience when it comes to ordering their favourite serve.

Tani and Matthew of Lab 22, state that: “Since the pandemic, it seems to be the case that people appreciate the time and effort which goes into cocktails more than they used to. We’re getting more questions about the ‘hows and whys’ of our cocktail creation than ever before, which is really lovely! The impression is that our guests seem to notice and commend the effort that the team put into the drinks, which attaches a certain value to each cocktail that gets served, and makes this job all the

What’s great about the cocktail sector is that it’s always changing and innovating, but there’s always this solid foundation of timehonoured, respected and admired drinks that have stood the test of time.

more rewarding.”

They continue: “Guests want an experience – either something dramatic, or something with a story. Cocktails are a luxury item, and we believe that the experience should reflect that.”

Anthony, from The London EDITION, agrees: “The majority of people can make the classics for themselves, so when they come out to drink cocktails, they are inspired by the experimental serves and that’s where they are happy to spend. At Punch Room we strive to create an experience that customers cannot have at home and we do this both through our cocktail offerings and exceptional service.”

To create an experience for guests that they cannot replicate themselves, your bar should be considering the tools and processes that can really wow guests and answer this demand. Consumers are looking for something new and exciting, so creating a drink with unusual ingredients or making it visually pleasing or interactive can enhance the guest experience, and set you apart from competing venues.

Tani and Matthew of Lab 22, expand on the ways that they ensure they create an experience for guests: “We take pride in our serves, and do what we can to make them feel that little bit more special. From our theatrical and dramatic serves such scented dry ice and jars, to our more understated

serves with interesting edible garnishes, we like to try and make each drink contain something which the guest will leave being able to talk about. That goes for appearance and the story behind the drink, as well as how it tastes.

“Details like what kind of glass and how the drink is presented can have a huge effect – a drink is absolutely elevated by how it is placed in front of a guest, from glassware to garnish. We taste with our eyes first!”, they continue.

Training is an effective way to make sure your venue is staying on top of trends and providing an exciting and unforgettable experience for guests, more than merely a drink. It can ensure you are in the know about industry trends, educating and re-educating bartenders on innovative techniques and processes.

Claudia Carrozzi, President of the UK Bartenders Guild, explains: “Training is vital in the busy bartending world. It helps to connect venues and bartenders with brands and is a way to keep them up-to-date with trends and industry developments. By learning more about new and existing products and best practices, bartenders can develop their skills and menus to keep them in touch with what consumers are looking for.”

Nicholas, also known as Dr Cocktail, also sees the importance of training for both the

new and experienced bartender: “Investing in our own development is fundamental as bartenders, and learning should be a lifelong attitude that we constantly nurture. The difference between new and experienced bartenders is merely the time spent in the role, what truly sets individuals apart is their willingness and mindset to develop skills, techniques, and knowledge.

“As a ‘hospitality performance and confidence’ trainer, my approach focuses on helping individuals unleash their full potential, allowing them to thrive in both their personal and professional lives. When we are at peace, and focused on finding happiness within ourselves, we possess all the tools necessary to shine behind the bar—for the guests, the employer, and, most importantly, for our personal satisfaction.”

No matter how experienced you or your venue’s bartender are, investing in cocktail training on new techniques, new ingredients and how to use them can be a benefit to your bar, as this will elevate the guest experience and leave them coming back to your venue time and time again.

While cocktail creation and the experience that follows is in demand amongst consumers, it is also important to consider the balance between quality, appealing serves and the time-spent making them. After all, a visually appealing, great

tasting cocktail is the goal, but if guests are left waiting, the experience will be underwhelming.

Lee Hyde, Senior Beverage Innovation Manager at MONIN, explains: “The social media boom of recent years has led to more and more consumers looking for that ‘wow factor’, particularly when it comes to visuals for their beverages. This has put added emphasis on venues to move away from classic serves and create something more inventive and memorable.

“MONIN Syrups are a simple way to deliver exciting new flavours and twists on popular classics, using recipes that tap into key trends.”

Exciting and great-tasting cocktails do not mean that each component to your venue’s cocktail has to be made from scratch. Authentic, flavoured syrups, for example, are a great addition to a delicious cocktail, saving on time spent making it and also reducing waste of ingredients.

Pre-made and ready-to-serve cocktails have also been growing in popularity amongst bartenders who are looking to create an exciting and delicious serve. Rico Grewal, Head of Sales at Icely Done, tells us: “Our delicious blends showcase exceptional versatility, with 11 flavours that can be used to create countless cocktail variations.

JABUTI-KICK

Ingredients:

25m Le Fruit de MONIN Jabuticaba

20ml Le Concentrate de MONIN Cloudy Lemonade

50ml Dutch Barn Orchard Vodka

50ml pineapple juice

Half a chopped jalapeño

A pinch of cracked pepper

8 mint leaves

Made in-house with fresh, natural ingredients and no artificial additives, they unlock endless possibilities for crafting delicious drinks.”

Rico continues: “Our blends offer a clear advantage over classic cocktails, as they open up a multitude of possibilities for creating an endless variety of delightful drinks. By seamlessly incorporating the three essential elements of sugar syrup, citrus, and fruit in the cocktail-making process, our blends create an excellent foundation for experimentation. While preserving the artistry of cocktail making, our blends offer the freedom to customise and explore a wide range of flavour

combinations. This empowers bartenders to deliver exceptional cocktails while saving time and maintaining efficiency.”

Ultimately, following trends and demands amongst consumers is crucial in ensuring your cocktail offering appeals to guests and increases your venue’s profitability – having something for everyone, whether that be for the mindful-drinker, the fan of classics or the cocktail experience lover, is sure to elevate your bar and your cocktail offering. Additionally, while keeping up to date with trends and reflecting this in your menu are important, bartender training for both the new and experienced bartender is essential to ensure your venue excels in its creations.

Add all the ingredients to a cocktail shaker with ice, shake and then fine strain into a rocks glass with cubed ice. Garnish with a pineapple leaf and dehydrated fruit wheel.

A twist with Thatchers

Featuring Thatchers award-winning Blood Orange Cider – a delicious 4% cider crafted from naturally juicy, aromatic apples chosen for their sweetness – the Somerset cider maker has created some vibrant cocktails, giving an appley twist to some well-known favourites.

Thatchers Blood Orange Cider bursts with natural blood orange flavour. Sweet and juicy, it’s a vibrant and sparkling cider, available to pubs and bars in 500ml bottle for the fridge. It’s also available as one of three infused flavours in the Thatchers Fusion font.

Cider cocktails are a great way of adding theatre to the bar and increasing your cider

sales. Thatchers has a menu full of premium cider cocktails that are available for bar operators to add to their own menus, introducing drinkers to the refreshing taste of cider.

BLOOD ORANGE SPRITZ

Take 150ml Thatchers Blood Orange Cider, 50ml Aperol and add to a stemmed glass filled with ice. Top with soda water, and

garnish with a slice of blood orange.

BLOOD ORANGE SUNRISE

Fill a hurricane glass with ice and pour over 50ml of orange juice and a shot of Tequila. Add 50 ml of Thatchers Blood Orange Cider, and a dash of Grenadine. Garnish with a slice of Blood Orange.

www.thatcherscider.co.uk/cocktails/

UK MADE SUSTAINABLY SOURCED PAPER STRAWS

Fully BRCGS compliant and manufactured using the highest quality materials including direct food contact inks (DFC).

We last the length of the drink!

In tests our straws continually outperform other paper straws for durability, endurance and consistency during use, saving you money as our Paper Straws truly are 1 straw per drink.

Buy direct from the manufacturer save £’s and support UK businesses.

All quantities catered for!

THATCHERS PUTS A UNIQUE TWIST ON SOME CLASSICS THROUGH A CURATED RANGE OF COCKTAIL CREATIONS WITH THEIR BLOOD ORANGE CIDER.

Kostas Bardas and Angelo Sparvoli

BAR MANAGER, KOSTAS BARDAS, AND HEAD BARTENDER, ANGELO SPARVOLI, AT ST JAMES BAR, TELL US MORE ABOUT THEIR LIVES AS EXPERIENCED BARTENDERS, AND TAKE US ON A JOURNEY WITH EL DOMINGO – A SERVE THEY CREATED AS PART OF THEIR A TASTE OF THE WORLD MENU.

TELL US A LITTLE ABOUT YOUR TIME AS A BARTENDER.

“After eight years of working in the hospitality sector in Greece, I decided to move to London in order to increase my skillset and knowledge within bartending”, Kostas explains.

“I started to work at St James Bar, in Sofitel London St James, as a bartender, and with my high dedication and continuous pursuit of providing high-quality drinks and service to our guests, I was promoted to Bar Manager.

“In my current role, I guide and motivate my team members to develop their skills and help them to grow within their career. Together with Angelo we have created a high-standard service and a very tasty cocktail menu.”

Angelo answers: “I started my bartending career back in 2013, in a bar in my hometown, the heart of Le Marche region in the centre of Italy, mainly making coffees and simple classic cocktails.

“In January 2016, I joined the team at the American Bar, at The Savoy, in London, which is considered the temple of bartending, where I worked my way from Barback to Bartender. After some years here, and a couple of challenging ones due

to the pandemic, I joined the St James Bar, at the Sofitel London St James, as Head Bartender.”

PLEASE SHARE ONE OF YOUR EXCEPTIONAL COCKTAIL CREATIONS.

Our menu, A Taste of the World, is inspired by known flavours from around the globe, and El Domingo is an interpretation of the popular Andalusian dish, gazpacho, which is made with tomatoes, bread, and seasoning.

Our most popular style of drink is the long, low abv cocktails and El Domingo fits perfectly within this category – with a low abv, it is a pleasant drink to enjoy at any time of the day. The equally important visual effect of El Domingo is another talking point that influences our guests to try it.

To make the drink, we start with three drops of saline solution at 20% and one

dash of olive bitters. We then add 85ml of strawberry and plum tomato water, which we make by blending the two ingredients with a touch of Pectinex. To balance sweetness and acidity, we continue with 15ml of rye sourdough and Verjus cordial, obtained by flavouring some water with toasted bread, and then adding Verjus, in a proportion of 1:4, and equal parts in weight of sugar. Finally, we add 20ml of Ketel One vodka and 40ml of Tio Pepe fino sherry. After adding all the ingredients together into the shaker, we throw the drink five times in order to aerate and oxygenate the mix, while giving a little dilution and chilling the cocktail. When presenting the cocktail to our guests, we garnish it with a fruit cracker, made from the leftover of the process of strawberry and tomato, and an oregano blossom, to add a Mediterranean touch.

www.sofitelstjames.com/st-james-bar

Panos Ntalianis

HEAD MIXOLOGIST AT GŎNG BAR, THE SHARD, LONDON – PANOS NTALIANIS, SHARES SOME INSIGHT ABOUT HIS TIME AS AN EXPERIENCED BARTENDER, AND DELIGHTS US WITH AN EXCEPTIONALLY POETIC SERVE – THE LUMINOUS HIGHBALL.

TELL US A LITTLE ABOUT YOUR TIME AS A BARTENDER.

Coming from a family with a background in the hospitality sector, I’ve always had an affinity for the industry. However, growing up, I was more inclined towards the arts, which led me to pursue a Bachelor’s degree in Industrial Design, with a focus on hospitality interior design projects. While I was studying, I kept an eye on the cocktail industry and how artisans approached their final products with creativity and a focus on creating a complete experience, rather than just a beverage.

I started my bartending career in the UK at Dishoom, where I worked as a Cocktail Bartender. After four years of experience in London, I had the opportunity to join GŎNG Bar at Shangri-La, The Shard, London as Head Mixologist. This year, with our Hues of Culture cocktail menu, we drew inspiration from colours, arts, and culture, exploring their impact on human psychology and mood.

PLEASE SHARE ONE OF YOUR EXCEPTIONAL COCKTAIL CREATIONS.

The Luminous Highball, one of our drinks which we created for our Hues of Culture menu, is a vibrant celebration of colour’s role in history and culture.

To craft the Luminous Highball, we start by drying red cabbage and infusing it with mescal. This infusion allows us to extract the earthy and vegetal flavours from the cabbage, as well as its natural colour. Additionally, we cook another portion of mezcal with blue stilton cheese. The cheese complements the savoury notes of the drink, while the presence of a dairy product gives a smooth texture to the spirit. After cooking, we freeze the mixture for twentyfour hours and then clarify it through filters.

Another key ingredient is our homemade purple shiso soda, which is made from combining fresh purple shiso leaves cordial and balancing it with a blend of citric and tartaric acid. This combination of flavours provides a unique taste profile of earthy, cumin and mint-like notes; we then add the appropriate dilution and

use force carbonation to give the drink its effervescence.

To introduce some complexity, we add tannins, and for extra acidity, we incorporate a touch of red verjus into the drink, adding depth and balance to the overall flavour profile. Finally, as a finishing touch, we coat the rim of the glass with salted beetroot flavour, enhancing the visual presentation and intensifying the flavour.

In addition to its unique flavour profile, we designed this drink to push the boundaries and offer our guests something new and unexpected, much like modern art does. By guiding our guests out of their comfort zones and introducing them to our GŎNG Bar culture, which is built on trust and memorable experiences, we aim to create a truly engaging and enjoyable drinking experience.

www.gong-shangri-la.com

Marcello Cauda

MARCELLO CAUDA, BAR MANAGER AT THE BLUE BAR AT THE BERKELEY, LONDON, TAKES US ON A JOURNEY THROUGH HIS CAREER AS AN EXPERT BARTENDER, AND SHARES A POPULAR CLASSIC WITH A TWIST – THE MIRROR MARTINI.

TELL US A LITTLE ABOUT YOUR TIME AS A BARTENDER.

When I turned 14, I enrolled in an Italian hospitality school where I started to learn more about liqueurs and spirits. During the summer months, I’d work at a small bar in the south of Italy – it was here that I discovered my passion for the drinks industry. Once I finished school, and after time spent learning my craft in small restaurants and bars, I found myself in Melbourne working at a fantastic speakeasy whisky bar called Beneath Driver Lane – the venue was simply fantastic.

After an incredible year in Melbourne, I took on a role at the opening of The Stratford Hotel in London, specifically at its Mezzanine Bar. Being part of the opening team was really rewarding and I had the chance to create a cocktail menu called Authentic Life – I have such great memories there.

Last year I had the incredible opportunity to join the Blue Bar team and it is such an honour. The Blue Bar at The Berkeley has such a stellar reputation for innovation and unique menu concepts – it is a pleasure to be working with a team who share my love for the industry.

PLEASE SHARE ONE OF YOUR EXCEPTIONAL COCKTAIL CREATIONS.

We have launched our new Blue Move menu, which consists of 12 signature cocktails taking inspiration from the Blue Bar’s rich heritage. One of my favourite creations is our very own Blue Bar signature martini, titled the Mirror Martini.

The Mirror Martini is a fruity and dry gin-based cocktail, which carefully blends aperitif wines and is served into a bespoke mirror-coated martini glass – we love this affectionate nod to the signature mirrors

MIRROR MARTINI

INGREDIENTS:

• 50ml Bombay Premier cru

• 5ml Orchard eau de vie – our own Blue Bar blend which guests can buy at the bar

• 10ml Cocchi Rosato

• 10ml white port

• One drop of peach bitters

• Cherry caviar

METHOD:

Carefully stir all the ingredients together, excluding the cherry caviar, and serve into a chilled martini class – we use our special Mirror Martini glasses. Garnish with cherry caviar and serve.

that have always hung on the walls of the Blue Bar.

We also showcase our very own Blue Bar Orchard eau de vie, in collaboration with Barney Wilczak at Capreolus Distillery. We visited his distillery and sampled an array of eau de vies before blending apple, raspberry, pear, damson and bacchus to create our own Orchard. The whole experience was incredible.

www.the-berkeley.co.uk/restaurants-bars/ blue-bar

A mindful Martini

WITH MORE CONSUMERS REACHING FOR A LOW AND NO-ALCOHOL ALTERNATIVE, IT IS IMPORTANT THAT YOUR BAR IS ARMED WITH AN ARRAY OF QUALITY, MINDFUL SERVES. INTRODUCING… A MINDFUL TWIST ON A CLASSIC BY FROBISHERS, THE ALCOHOL-FREE PASSIONFRUIT MARTINI.

At Frobishers, we champion quality ingredients and have done for the last thirty years, bringing together the finest fruits and botanicals from across the globe. Our drinks ranges are diverse and expertly crafted, making us the perfect partner to fresh-tasting cocktails.

Frobishers drinks are comfortable being the hero of any serve as we start to see a greater shift in alcohol abstinence. Recent research has shown that 55% of consumers are looking to reduce their alcohol consumption*, meaning that soft drinks and alcohol alternatives are now more important to bar venues than ever. Demand for innovative and on-trend flavours are also on the rise, so recognising the importance of quality and versatile soft drinks, which can also make a great addition to your range of serves, is paramount. Whether for the sober-curious drinker, or the tee-total guest, your venue’s drinks menu should offer inclusion and deliver a sense of occasion, which does not compromise on quality or flavour.

Charlotte Stainforth, Marketing & Brand Manager at Frobishers, explains: “Trending cocktails reimagined – without the use of alcohol – create a sense of inclusion. As well as this, the theatre of a freshly made drink adds to the enjoyment of the experience. Visibility and choice are key, choosing your drinks offering should be as considered as curation of a food menu or wine list.”

John Breading, Sales Director at Frobishers, comments: “Brands that are not available in supermarkets offer an element of intrigue. With fridge space at a premium, it is important to consider a multi-faceted

PASSIONFRUIT MARTINI INGREDIENTS

Frobishers Orange and Passionfruit

Fusion

Frobishers Sicilian Lemonade Sparkler or a premium lemonade

Fresh lemon juice

2 tsp sugar syrup

Three fresh passionfruits (halved)

METHOD

Add the flesh of 2 passionfruits, lemon juice and sugar syrup to a cocktail shaker. Shake until frothy, then add ice and the Orange and Passionfruit Fusion and shake again. Strain into a martini glass and top with the Sicilian Lemonade Sparkler. Garnish with half a passionfruit and serve.

soft drinks range that delivers. Quality glassware, garnish and ice can really elevate the look and feel of the pour commanding a higher margin.”

Soft drinks are no longer the soft option! We’ve shaken up some on-trend cocktails and removed the alcohol, for all the fun without the hangover. Using drinks from our following ranges, Jubilant Juices – containing globally sourced fruits, all skinned, squashed and syphoned for timelessly moorish flavours, Spectacular Sparklers: a range of sparkling soft drinks, less than 65 calories and carefully mixed using our favourite medleys of fruit and botanicals, and Fantastical Fusions –combining classic fruit juices and a dash of water to create a truly memorable long serve, we have curated a range of serves that are easy to replicate and quick to serve.

An alcohol-free twist on the infamous Pornstar Martini – fruity and fabulous, and created with the same care and attention as its alcoholic counterpart. Our Orange and Passionfruit Fusion sets the scene with its bold colour and velvety mouth feel, making the base for the ultimate fruit juice drink refresher for evenings in the sun, and your mindful-drinking guests.

www.frobishers.com

*KAM Media, Low & No report 2022, The Customer Perspective

Bristol Syrup Company

IN AN EXCLUSIVE INTERVIEW WITH DEE DAVIES, CO-FOUNDER, BUSINESS DEVELOPMENT MANAGER AND COCKTAIL EXPERT AT BRISTOL SYRUP COMPANY, WE LEARN MORE ABOUT THE COMPANY’S RANGE OF SYRUPS AND PURÉES – MADE BY BARTENDERS, FOR BARTENDERS.

TELL US A LITTLE MORE ABOUT THE BRAND AND YOUR PRODUCTS.

Bristol Syrup Company is a collaboration between Bristol based syrup experts and bartenders. With combined experience of over forty years, myself and the team have created a range of quality, and authentic tasting syrups – made by bartenders, for bartenders.

Before the birth of our syrups, we noticed a huge gap in the market – they were either the generic, standard syrups or the exceptional, top-tier syrups. This inspired us to create our brand, a range of affordable syrups that do not compromise on quality or taste.

We’ve created flavours that have depth and character which taste exactly like the name on the label – we’re proud that our Raspberry tastes like raspberries as opposed to generic berry, and our Passionfruit tastes like passionfruit, rather than just tropical fruit. This may seem obvious, but this is where we believe so many existing syrups let down otherwise great cocktails. We’ve also used acidity, bitterness and vinegar in some of the syrups to make them more than just sweet; perfect for twists on classic cocktails or to add complexity to alcohol free options.

We’ve recently created a whole new collection to our range, Bristol Syrup Company Purées!

Created to add fruitiness and balance to cocktails. Citrus juice and fruit purée are important ingredients in the world of cocktails, many of our favourite drinks rely on them. So, it’s understandable that bartenders want the best quality they can get their hands on. But making fruit juice and purée in bars is expensive and time-consuming. Sometimes the fruit isn’t available, other times the standard isn’t up

to scratch and it’s always messy.

The greatness of our syrups and purée is evident in the fact that they are used by bartenders in a large array of bar and hospitality venues, from TGI Fridays to Claridge’s – our products are recognised across the industry for their quality and authentic taste.

FLAVOURFUL SYRUPS ARE CRUCIAL FOR BARTENDERS IN CREATING BOTH NEW AND EXCITING SERVES AND CLASSIC COCKTAILS. HOW IS THE COCKTAIL SYRUP SECTOR GROWING?

Grand View Research , global syrup market data, suggests that the global cocktail syrups market size was valued at USD 4.17 billion in 2022, and is expected to rise to

USD 5.99 billion by 2028.

Sweet, flavoured cocktail syrup held the largest share of more than 58% in 2020. Fruity and sweet cocktail syrups are quite popular among consumers in the U.S. and UK markets as they perfectly balance the sourness of citrus juice and soften hard spirits, like rum and whisky.

The fruit segment held the largest share of over 68% in 2020 and has now exceeded 70% (in 2022) Fruit-flavoured syrups have been dominating the market due to their widespread application and versatility in cocktails. The growing consumer preference for products with high fruit content is pushing manufacturers to introduce syrups infused with natural ingredients and this is what led us to diversify into purées.

www.bristolsyrupcompany.com

WE’RE NOT ONES TO BRAG...

...if we were we’d share how proud we are to pick up a Gold for the latest addition to the Bristol Syrup Company collection, new Yuzu Sherbet. This brings the total of awards to 17, not bad for a collection of 23 syrups.

Our Yuzu Sherbet is just the thing to balance the sweet and sour in mixed drinks. Packed full of aromatic zest, sharp acidity and a touch of sweetness, this sherbet has it all. Use it to pimp best loved classics. Our favourites are London Calling, Twisted Lemon and Japanese 75, all available at Kibou Restaurants, Cosy Club nationwide and Hyde & Co Leisure Group, Bristol. PLUS: New for summer 2023, introducing Bristol Syrup Company purées!

BCB 2023: All Eyes on Agave!

AIMING TO SHOWCASE THE UNIQUE ATTRIBUTES AND VARIOUS POSSIBILITIES AGAVE SPIRITS OFFER, BAR CONVENT BERLIN HAS PARTNERED UP WITH BARRO NEGRO ATHENS TO LAUNCH THE BCB AGAVE EMBASSY.

Tequila and mezcal are currently a major trend in the on-trade, so much so that it’s hard to imagine a bar menu without them. This year, BCB wants to focus more on the special features of agave – and the many possibilities for creating extraordinary drinks with it – with a first-of-its kind dedicated area. For this purpose, BCB has partnered with the expert team of Barro Negro Athens to launch the BCB Agave Embassy. The bar team from Barro Negro Athens will travel specially from the Greek capital to Berlin and will show with their drink creations and space at BCB, what tequila and mezcal have to offer in terms of taste and stories.

In an interview conducted by BCB, Stelios Papadopoulos, co-owner of Barro Negro Athens, tells us more…

WHAT DO YOU THINK MAKES AGAVE SPIRITS A TREND RIGHT NOW?

Definitely the craftsmanship that goes into

tequila, mezcal and other agave spirits. The way people in Mexico take care of the agave plants and the culture that has grown around this over the centuries it is something unique. People are finally starting to realize that these spirits have an extremely fascinating history, but also their heritage fits the most contemporary and diverse drinking culture.

WHAT FASCINATES YOU ABOUT MEXICAN CULTURE?

We have always been intrigued by the country, the people, and the diversity of agave, and ultimately wanted to make of Barro Negro Athens a platform to change the misconceptions around tequila and mezcal.

What many drinkers unfortunately don’t know is how diverse, dynamic and modern this wonderful country is. The Latin American and Mexican bar scene in general is very much on the rise right now, and there are a lot of great new bars and professionals to be inspired by now.

WHAT EXACTLY CAN VISITORS EXPECT FROM THE “BCB AGAVE EMBASSY BY BARRO NEGRO ATHENS”?

We want to bring the Barro Negro Athens spirit to life at BCB and make sure that visitors can enjoy our cocktails and embrace our mission in an authentic and vibrant setting. But we don’t just want to focus on delivering great drinks and highlighting the mixability of agave spirits, we also want to share our knowledge. For this purpose, there will be a diverse programme of masterclasses and seminars on agave spirits with a dedicated education area at the Agave Bar, which is currently being developed in collaboration with BCB and “Club Cantina”.

The goal of the BCB Agave Embassy by Barro Negro Athens is to inspire and provide a unique experience. We are very much looking forward to being at BCB and connect with all the visitors that will want to share a moment or a cocktail with us.

www.barconvent.com/en-gb.html

© Barro Negro Athens

INTERNATIONAL BAR AND BEVERAGE TRADE SHOW

Punch Room

THE LONDON EDITION – FITZROVIA, LONDON.

Punch Room is one of London’s most celebrated specialty cocktail bars located in the heart of Fitzrovia, within The London EDITION hotel. The award-winning bar is an intimate hangout for cocktail connoisseurs, headed up by The London EDITION’s Bars Manager, Anthony Callegari. Punch Room is a contemporary reincarnation of London’s nineteenth-century private clubs, featuring furnished custom tufted banquettes in teal velvet, overstuffed mint green leather tub chairs, and dark brown leather club chairs, set to a soundtrack of vintage jazz, reggae, and soul through the ages.

Anthony, formerly of Mortimer House and The Ned, has cherry-picked a team with vast experience from world-renowned bars who have worked together to create an experience like no other. Featuring a daily changing punch, the bar’s ethos places heavy emphasis on the social aspect of sharing and discussion, with punch bowls available for one, two, four, six or eight people.

Punch Room, London sits within a global bar portfolio, with a total of seven venues at EDITION hotels in Shanghai, Tampa, Barcelona, Madrid and most recently Rome. Gates Otsuji, Director of Bars for EDITION,

who leads the Punch concept strategy for the brand, comments: “As a brand we’re looking at Punch as a spectrum with classics on one end, and more avant-garde recipe structures on the other. All the Punch Rooms now will be focusing on different parts within that range.”

Over the last ten years, Punch Room, London has paid homage to the origin of cocktails, reinventing punch cocktails for a modern audience. The bar’s latest menu,

LIGHTS, aims to take that one step further, this time looking ahead at the future of punch in its entirety and cementing its longevity as a modern cocktail concept. Conceived by Anthony and his innovative team, the menu has been split into three chapters – Opaque, Translucent and Transparent – and draws inspiration from light and the effect it has on visible objects. Each cocktail is named after a light phenomenon around the world such as

“This menu takes its literal understanding of light and reflects on how it affects everything we do, including how we perceive something new. For example, common preconceived ideas of flavours – something clear is tasteless, something opaque is viscous or heavy, something dark is bitter – are just a few ways in which they pre-determine whether we like something even before we’ve tried it”, Anthony explains.

Punch Room at The London EDITION has a reputation for upholding classic punch recipes, however, this new menu showcases the underlying role that punch has played in the history of cocktail making. Punch is the foundation of all cocktails as we know them today, and the LIGHTS menu spotlights this with punches that look just as good in individual servings as they do in punch bowls.

The LIGHTS menu represents a forward shift of the physical menu to link conceptual

engagement with a tangible experience where you can find interactions between additive and subtractive light. Each cocktail from the LIGHTS menu brings together visual and textural elements of mixology, where the specialised bar team continues to uphold their commitment to the authenticity of their craft whilst harmoniously combining it with their signature style, for which Punch Room is known internationally.

Anthony credits the bar’s specialism as a key to its success. By focusing on punches, which have gained popularity and piqued interest in recent times, Punch Room has

managed to position itself as a frontrunner in this style of cocktail-making. What makes it work, however, is having a team that shares in the brand vision and values, holding the utmost respect for the intensive craft of cocktail prep and striving to make punch sexy again.

Anthony comments: “The best way to stay current and up-to-date with trends in the ever-changing bar industry is to connect with and listen to your customers. We adopt a philosophy akin to that of a Michelin-starred restaurant. We invest significant effort in preparing ingredients before the bar opens, enabling our bartenders to craft extraordinary cocktails with the same precision a chef would plate up a stunning dish. This meticulous approach guarantees consistency and allows our team the space to actively interact with guests, which is where we learn best what our customer is looking for.

“The most valuable advice in this industry is to invest in your team. Shared passion is what makes magic and great bartenders are only becoming more difficult to come by. My team and I are looking forward to taking Punch Room, London worldwide this year - with takeovers in Miami, Sao Paolo, New York, Berlin and Abu Dhabi.”

www.editionhotels.com/london/ restaurants-and-bars/punch-room/

Instagram: @punchroomldn

Northern Lights, Tatra Cloud and Mother of Pearl.

Over the last ten years, Punch Room, London has paid homage to the origin of cocktails, reinventing punch cocktails for a modern audience.

Technology

WE TAKE A DIVE INTO THE WORLD OF TECH, PROVIDING INSIGHT ON HOW TECHNOLOGY CAN STREAMLINE YOUR VENUE.

Smooth operator

WITH TECHNOLOGICAL ADVANCEMENTS AND CUSTOMER EXPECTATIONS CONTINUING TO GROW, SO TOO DO THE OPPORTUNITIES FOR OPERATORS TO EMPLOY AFFORDABLE TECHNOLOGY IN THEIR VENUES. WITH THIS IN MIND, OLIVIA FITZGERALD, CHIEF SALES AND MARKETING OFFICER AT ZONAL, SHARES FIVE WAYS IMPLEMENTING TECHNOLOGY CAN ELEVATE A BAR VENUE.

PROVIDES ACCURATE AND COST-EFFECTIVE INVENTORY MANAGEMENT

Implementing an EPoS system that integrates with digital stock and product purchasing systems can update stock levels in realtime as sales are made via the till. Having access to accurate, live data will enable a business to ensure an appropriate amount of stock for each product line is being held. Ensuring sales data is being captured from the till and other ordering channels will enable bar operators to keep tabs on stock levels, purchasing and costs, all in real-time, meaning they can be quick and agile in making important cost-cutting decisions.

CREATES A FRICTIONLESS ONLINE BOOKING EXPERIENCE

With our research suggesting that 47% of consumers visit a pub or bar’s website before booking, it’s important to offer a simple and seamless booking journey, which flows right from the moment the decision is made, through the entire booking process, right up to and beyond receiving a confirmation email. Furthermore, with a third of consumers using social media to book tables, it’s important that operators leverage the power of social as part of their marketing strategy, integrating direct booking technology into social media platforms, to help drive footfall.

ALLOWS FOR MORE INFORMED DECISION MAKING

Implementing technology that is fully integrated and runs through one central system is essential. For example, EPoS allows bar operators to collect and extract a variety of data, enabling them to better observe customer behaviours and identify the best performing channels and menu items, thus feeding these insights into their wider strategic decision making. This can help create more targeted, engaging and ultimately more successful campaigns to drive increased customer spend and keep them coming back for more.

ENABLES A PERSONAL TOUCH FOR CUSTOMERS

With over 80% of consumers signalling that they are interested in some form of personalisation when visiting pubs, bars and restaurants, pub operators need to assess if their current programmes deliver on this demand. By analysing the data acquired from your technology, staff can leverage this insight to decide how best to provide customers with personal touches at various points throughout the customer journey. Whether that’s a free cocktail on their birthday or seating customers at their preferred table, leveraging tech is key to providing that extra personalised touch.

SAVES STAFF TIME

Technology is not only vital in helping to streamline the customer journey, but it can quickly and efficiently complete tasks which are often time consuming for hospitality staff. Having a fully connected and integrated EPoS system that links to all other tech in-venue can help staff with tasks such as automatically updating the system with bookings or cancellations, stock takes, update mobile orders and lots more. Technology can do much of the heavy lifting, ensuring staff time is spent efficiently.

Triumph with tech

WITH THE HELP OF LEADING TECHNOLOGY EXPERTS IN THE HOSPITALITY INDUSTRY, WE TAKE A LOOK INTO THE ROLE OF TECHNOLOGY WITHIN BAR VENUES – FOCUSING ON HOW DIGITALISATION CAN ELEVATE YOUR BUSINESS AND, MOST IMPORTANTLY, HOW TO ACHIEVE THE PERFECT BALANCE BETWEEN TECH AND HUMAN INTERACTION TO ENSURE MAXIMUM CUSTOMER SATISFACTION.

We are living in an increasingly digitalised world, where technology has become the driving force in most of the things we do. As with all industries, technology has completely transformed the hospitality sector, with more and more bars relying on tech to support and aid their day-to-day trading activities.

Technology in bars – particularly when it is well-executed – has many advantages, and can totally elevate a venue. From improving customer experience and staff well-being, to reducing business costs and increasing overall revenue, technology is undisputedly an essential tool in improving your bar and its processes.

Supporting this statement is Henry Seddon, Managing Director of Access Hospitality, who explains: “Technology has the capacity to change bar operations beyond recognition by simplifying processes and providing the tools to run the

business as safely, efficiently and enjoyably as possible.”

Recognising the role of technology within bar venues and its importance, is Sebastien Sepierre, Managing Director EMEA at Fourth, who explains: “Innovative technology is becoming an increasingly essential tool for hospitality operators to maintain staff productivity and optimise business growth. Technology can play a role in every aspect of a company, whether this is through ensuring staff are equipped to deliver a smooth service experience or effectively managing kitchen stock and reducing waste.”

Further highlighting the importance of technology is Conor Shaw, CEO of Bizimply, who states: “The right technology can be a bar operator’s best friend. The trick is to find technology that helps team members to be the very best versions of themselves: happy in their work, motivated and delivering exceptional customer service.”

Taking the pressure off of waiting staff

is a great way to boost staff morale, while also increasing efficiency and providing an overall, positive customer experience –technology can aid this.

Digital menus and online ordering apps in bars enable customers to order their drinks and pay their bill at the click of a button, which provides a variety of benefits to both the customer and to the venue. A quick and easy digital ordering app, as opposed to the traditional method, reduces the time spent by customers waiting in long queues to order and pay, thereby improving customer satisfaction and experience. For staff, less time is spent taking orders and waiting on tables, improving efficiency and, therefore, enabling staff to focus on providing great service and drinks.

Lisa Scheele, Director of TableSnappr, highlights the increased customer service expectation among consumers, and explains that: “Customers want immediate service, but they also want to focus on quality time with their friends and family.”

Implementing ordering apps can answer this demand, providing quicker and smoother service to customers, and putting the consumer in control of their experience.

While improving customer experience and staff efficiency, implementing technology, such as service ordering apps, can bring increased sales and overall growth to your venue. Lisa reveals the effectiveness of TableSnappr in bars, stating that: “Tech is a great way to boost venue efficiency and sales; our statistics show order size increased by 22% with more repeat ordering because it’s so easy and accessible.”

She further explains: “The system is so easy to use that one of our venues, Chow Down, in Leeds, says that they can get pints on tables ninety seconds after opening.”

Technology, which provides staff with additional time to focus on the important customer experience and puts the customer in control of their own visit, can be a real benefit to a venue.

Drink Command, a globally recognised leader in the self-serve beverage sector, is another example of effective technological advancements within the hospitality industry. Peter Robinson, UK and European Director of Operations and Sales at Drink Command, describes the innovative equipment: “Drink Command’s self-serve systems reduce wait times for customers with a total interaction time of less than thirty seconds, allowing guests to avoid the long queues. With a cashless payment system, guests follow the instructions via Drink Command’s touchscreen system and pull a beverage in seconds.

“Drink Command’s customisable tap walls allow venues to integrate the walls to fit the space and interior. Venues can choose between one to two-hundred taps for their wall, giving guests the option to choose a variety of beverages”, Peter adds. Both elevating the customer experience, and improving staff efficiency, self-serve tap technology, such as Drink Command, opens opportunity for increased revenue too.

“Drink Command’s technology ensures that every drop in a keg is paid for –eliminating waste and over-pouring with the use of Drink Command’s ultra-sonic flowmeters and solenoid valves. In addition, with the use of credit card and contactless payment options, transaction times are significantly reduced as well as labour costs.

“Bars are looking to increase their margins, and implementing self-pouring systems will aid this and ultimately increase their profit”, Peter concludes.

Vagabond Wines, a group of differentiated, award-winning and tech-

enabled wine bars, uses a similar self-pour technology that allows guests to discover a large array of wines during their visit. Guests simply tap with a contactless payment method to select a wine to sample, as a taster or by the glass, and once their favourite is found, customers can then purchase a whole bottle to enjoy.

Sophie Evans, Head of Marketing at Vagabond Wines, explains: “Vagabond’s mission is to make good wine accessible and discoverable to all – with onehundred wines by the sample or glass via our bespoke self-serve wine dispensing machines, we make it fun and easy to discover new wines. Our proprietary ‘beer wall’ provides a similar discovery experience for craft beer.”

Focusing less on efficiency, and more on the unique, customer experience, Vagabond Wines uses technology to create a USP, which sets them apart from competitors, and positively impacts the

customer during their visit.

“The machines give a smooth journey for our guests wanting to explore different wines without committing to the whole glass before they have tried it”, Sophie adds.

As well as this, the self-pour technology provides the venue with useful information on customer preferences and demands: “The biggest benefit of this tech is that it enables us to understand our guests’ preferences on their choice of drinks and then communicate with them effectively, as well as ensuring we are reacting to behavioural changes and delivering the products our guests want.”

Using technology as a USP is an alternative method of how your venue can improve the customer experience and enable you to stand out from competitors, which can then, in turn, increase overall revenue and growth.

Inamo is the world’s first interactive

restaurant ordering and entertainment system, where guests can order their meal, play games, even draw on their table surfaces.

Noel Hunwick, Marketing Director and Co-Founder of Inamo Restaurants, explains: “Guests can order what they want, when they want, request the bill when they’re ready to leave, and have a great time playing games, decorating their table surfaces and much more, to entertain themselves whilst they wait for their food.”

“The guest-facing experience at Inamo is technology led and this is a core part of our USP”, Noel adds.

While this technology is a great way to get guests through the door, Noel also explains how the technology can further elevate the guest experience: “We have always said that incorporating technology, such as our interactive tables, actually frees our waiters to be more engaging and interactive with our guests, without having to worry about tasks like entering items onto the POS system or sorting out bills.”

Commenting on the balance between technology and human interaction, Noel explains: “I think it is vital that a balance is maintained between technology and traditional elements of hospitality, such as an engaging guest service, as charming your guests is a key part of the very definition of hospitality.”

But how important is the balance between technology in bars and human interaction, especially to consumers? After all, the hospitality industry is defined

by person-to-person engagement. Furthermore, it can be argued that good customer experience comes down to good customer service provided by staff, not by digital apps or machines.

The latest GO Technology report from leading hospitality tech provider Zonal, and insight firm CGA by NIQ, reveals that “the majority of consumers, 55%, think that striking a balance between human interaction and technology provides the best experience in venues.”

The report also revealed that “some 71% of people now prefer to use technology either exclusively or in tandem with human interaction.”

Olivia Fitzgerald, Chief Sales and

Marketing Officer at Zonal, says: “The role of technology in hospitality is clearly growing rapidly in a post-pandemic market, but this doesn’t mean that we all want hospitality that’s all about robots and automated processes.

“In fact, it’s more important than ever not to underestimate the importance of human connection; the research makes it clear that, for consumers, the best hospitality experiences are those that offer the right balance of technology and traditional face-to-face service.”

Further, Karl Chessell, Director –Hospitality Operators and Food, EMEA, CGA by NIQ, adds: “This research emphasises the enduring appeal of the personal

experiences that hospitality delivers so well. But while many consumers still enjoy human interaction from the start to finish of their journey through a restaurant or pub, it is clear that many people now want the option to use digital solutions at every step — and that number will only grow.”

It is clear that striking this balance is crucial for your venue to maintain guest satisfaction – especially when the technology used is front-of-house and customer-facing. But what about tech that isn’t directly used by the customer that can elevate your business processes?

Glenn Tait, Product Director at Zonal, recognises the importance of using tech in the background of your venue: “We know that people want human interaction, so tech needs to be working hard behind the scenes with staff to make their lives easier, allowing them to focus on delivering exceptional customer service, and further enhancing the customer experience by removing common frustrations.”

Stock management software and digital inventories can hugely benefit a bar by streamlining replenishment processes and reducing the risk which comes with low-stock levels. Glenn explains: “An understocked bar can also cause customer frustration and, therefore, negatively impact sales. Technology can help remove the risk of this happening before it has even occurred.”

Glenn continues: “With the right integrated tech in place, sales can be automatically updated in the stocks system, allowing staff to see in real time the availability of products to only offer customers what they have available. This live availability can also be displayed on the POS, whether that’s at a till or on a handheld ordering device, so staff are always kept ‘in the know’ with regards to what’s out of stock. Operators can also look at the reports that the stock system generates to help them easily identify stock levels and make better decisions on how much stock needs to be ordered, removing guesswork, and reducing holdings and overordering.”

While streamlining your business, such technology can provide long-term profitability to your venue, as Sebastien Sepierre, Managing Director EMEA at Fourth, explains: “It’s crucial that business owners across the sector invest in solutions that will help to streamline their processes, such as smart stock management, where operators can use one interface to view all suppliers and monitor real time inventory levels. Technology such as this - which is focused on boosting efficiency - enables

operators to control costs and improve productivity, therefore helping to boost profitability across the board.”

Such technology makes staff’s lives easier and provides more opportunity for them to focus on the customer experience – so it can be said that taking care of your staff by making their job easier will take care of your business in terms of increased customer satisfaction and greater sales.

Conor Shaw, CEO of Bizimply, urges venues to: “Remember that every sale is delivered by a team member, so invest in technology that helps them to thrive.”

Lastly but not least importantly, implementing technology back of house which can increase staff morale and wellbeing is crucial to achieve business success.

Conor continues: “With labour shortages across the hospitality sector, it’s more important than ever for bar operators to value their teams: treat them well and they will enjoy their work, deliver excellent customer service, and stay with you. While remuneration is part of the package, it’s not everything; staff also want a rewarding job with good conditions and an employer that respects their work-life balance.”

“By automating staff scheduling with Bizimply, operators can give their team members plenty of notice of shifts, so they can plan childcare or other commitments”, Conor adds.

Echoing Conor’s words is Sebastien at Fourth, who explains the importance of staff well-being, and how tech can aid this: “Staff well-being is key to ensuring a positive guest experience, as a happy and motivated team leads to higher productivity and enables employees to provide better customer service. For example, data-forecasting and labour-

scheduling technology plays a pivotal role in allowing managers to not only work out who they need and when, but also deploy more creative and efficient scheduling. This tech can calculate labour demand across every department and location within a business, leaving no shift over or understaffed. It protects the guest experience whilst safeguarding against staff burnout, empowering employees to be more flexible and tailor their working week to better suit their needs.”

Ultimately, the role of technology is becoming increasingly important to hospitality venues in improving customer experience and achieving higher profitability – and if implemented effectively, the right technology can undoubtedly help a bar excel. However, as tech’s role in bars increases, so does consumers’ demand for balance between technology and human interaction. Make sure you are thoughtful in your venue’s approach to technology and invest in tech which will elevate staff efforts to provide the best possible service to your guests.

Smart tech

INTELLIGENT CASH TECHNOLOGY, G4S CASH360™, HELPS TO STREAMLINE A BUSINESS’ CASH FLOW AND MANAGEMENT PROCESSES.

Managing a business means juggling many things at once, and managing your cash is no different. Typically, this takes time, money and energy. Cash360™ is a technology-led, managed cash solution that addresses these challenges.

Hospitality is constantly changing; consumer expectations and behaviour are shaped by so many variables, ranging from social media, emphasis on healthy eating, to the increasing cost of everyday items.

In terms of money, venue operators are in the front line of change, having to respond to the increased use of contactless payments via a myriad of devices and schemes, continuous security threats at point-of-sale and, most recently, a resurgence in cash usage in response to the cost of living crisis.

It is clear that retailers need to constantly review and adapt their approach to cash and payments management, from front to middle and back office. While cash usage has decreased, it’s not going away anytime soon and is forecasted to be the second most frequently used payment method in the UK for the foreseeable future.

In an age of constant change in the world of commerce, G4S is the only company that provides a full end-to-end cash and payments management solution. With security at the core of its purpose, Cash360™ provides business owners and managers with the means to save time and money in cash management.

Cash360™ is the secure and integrated cash management solution from G4S. If your business accepts cash, you are likely spending a lot of extra money throughout the year on managing it. Cash360™ reduces these costs and gives time back to the business, while improving security and cash flow.

The Cash360™ service involves the installation of an internet enabled smart safe connected to the G4S data platform. As cash is inserted at point-of-sale or in the back office, it’s validated and you have real-time visibility through your own selfservice portal. Plus, subject to your Bank’s approval, the cash can be credited to your bank account on the same day, while the money is still on site.

When the safe hits a predetermined limit, G4S automatically collects the money, so you don’t have to plan for or worry about having to cancel unwanted collections.

The combination of intelligent cash management, collections and cash processing delivers an optimum solution for your business.

www.g4s.com

CASH360™ MEANS SIGNIFICANT BENEFITS FOR YOUR BUSINESS, CUSTOMERS AND OTHERS:

MONEY SAVING

Once your money is inserted into a smart safe, it’s validated, counted, ready for reconciliation and won’t be touched again until it’s collected by a securityvetted driver.

IMPROVE CONTROL

Your cash is visible to you 24/7 via a selfservice portal, and as it’s indemnified by the world’s leading security company G4S, you can have peace-of-mind that it’s always secure.

REDUCE WASTE

The smart safe knows how much cash it’s holding and schedules collections only when needed which reduces the vehicle emissions and one-time plastic associated with banking your cash.

Bizimply: Elevating bars

CONOR SHAW, CEO OF WORKFORCE MANAGEMENT SPECIALISTS, BIZIMPLY, SHARES HOW GOOD TECHNOLOGY HELPS BARS TO THRIVE.

Labour shortages look set to be one of the biggest challenges for the hospitality sector for the rest of 2023 and beyond, and many bars will continue to trade with staff vacancies for some time.

Operators across the sector and a number of industry groups are looking at ways to tackle the staffing crisis. While remuneration is part of the solution, it’s not the only one: staff want to feel valued in their work more broadly than just the paycheck. They expect their employer to provide a rewarding job with good working conditions, training and career development, as well as respecting their life outside work. In a market where employees are hard to find, employers need to pay attention to those expectations if they want to attract and retain the best people.

One of the silver linings of the Covid cloud was the acceleration of technology across the sector. Many operators are now adopting workforce management solutions, such as Bizimply, as a way of improving the workplace experience. By

automating staff rota creation and payroll, managers and supervisors are able to spend more time where they can add most value – front of house, managing their teams and interacting with customers.

This approach means that staff members receive more hands-on coaching from their managers, which makes them feel more valued and motivated, more confident in their work and better equipped to deliver the memorable customer service that encourages return visits.

Automating rotas also means that staff get earlier notice of their shifts, and can easily log their other commitments, such as childcare or studies, to avoid clashes. Seamless integration with payroll means that wages are paid quickly and accurately.

This all adds up to ensure staff feel their work-life balance is respected, and that they are valued by their employer, which in turn means better workplace morale and improved employee retention.

In addition, Bizimply helps employers to manage their staff members’ training and development, by keeping details of courses attended and qualifications achieved in one place, logging any training needs identified, creating alerts for training updates and similar.

Hospitality is and always will be a peoplefocused business and good technology will help keep it that way, freeing up talented individuals at every level to do the job they love, interacting with customers and delivering exceptional service.

Hospitality is and always will be a people-focused business and good technology will help keep it that way

The Drinkery

CAPE TOWN, SOUTH AFRICA

Owners, Günter Boisits and Aidan Mautschke, sit down with Bar Magazine to tell us more about their contemporary and speakeasy cocktail bar, which has been acclaimed as one of the ‘50 Best’.

TELL US ABOUT THE DRINKERY

Over the past three years, my business partner and I seized the opportunity to acquire a mixed-use space and meticulously transformed it into the remarkable bar it is today. Throughout the renovation process, we took great care to preserve the natural beauty of this 250-year-old National Monument that now houses our establishment. Our focus then shifted to developing a bar programme that perfectly

suits the space, which tailored the path to where we are now.

WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS?

Both of us are actively involved in the

day-to-day operations of the business. We have taken great care in selecting our staff, ensuring that they embody the values and essence of our brand. The challenges posed by the Covid-19 lockdown compelled us to be highly attentive to the running of our business, as our industry faced immense pressure and many of our colleagues unfortunately lost their establishments.

WHAT ARE YOUR SHORT AND LONG-TERM GOALS?

Our short-term goal is to establish ourselves as one of the leading cocktail bars in South Africa and strive towards further global recognition. After being mentioned in the ‘50 Best Discovery’ list in 2022, and receiving a second Top 10 Regional Honouree award in 2023 – Top 10 Best International Cocktail

Our long-term aspiration is to continue evolving and eventually compete with the best.

Bar Middle East and Africa by Tales of the Cocktail – we have set our sights on a longterm goal of being recognised among the top 100 bars in the world. Looking ahead, our long-term aspiration is to continue evolving and eventually compete with the best.

HOW DO YOU STAY CURRENT AND UP-TO-DATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY?

Being located on the southern tip of Africa does present certain challenges in terms of the likelihood of international travel, unlike our counterparts mostly in the Northern Hemisphere. However, we have overcome this obstacle by dedicating countless hours to researching international trends through the ever-present resources of social media. Additionally, we have initiated a programme to invite international bartenders for guest shifts, allowing us to bring global influences to our bar and vice versa. After recently being hosted at Employees Only SG for a guest shift, we are ready to do a lot more traveling with the bar in the future.

WHAT ADVICE WOULD YOU GIVE TO AN UP AND COMING BAR/ RESTAURANT?

It is important not to believe that a substantial amount of start-up capital is necessary. Instead, focus on researching the style of service you wish to provide, and be prepared to invest a minimum of 80 hours per week of hard work. Avoid getting caught up in the hype of the industry, where artificial status can create a false sense of success without having solid business fundamentals in place.

WHAT TRENDS DO YOU SEE ARRIVING IN THE UK INDUSTRY?

Based on previous experience hosting Nightjar for a guest shift, and our observations of bars we actively follow, we’ve noticed a prevalent trend of offering

an extensive selection of cocktails that are often pre-batched, and largely prepared in advance. This approach helps streamline the cocktail service, ensuring both speed and consistency across each drink. It’s worth noting the significant labour, technique and knowledge that goes into creating these pre-batched drinks before the final serve.

WHAT ADVICE WOULD YOU GIVE UK BAR OPERATORS?

When establishing your bar, it’s crucial to select a theme and remain committed to it. Avoid compromising on your vision and pay careful attention to the staff you hire, as they serve as daily ambassadors for your brand. Their dedication and alignment with your bar’s theme will contribute to a

cohesive and authentic experience for your customers.

IF YOU WERE TO OPEN A BAR IN THE UK SCENE, WHAT ASPECTS OF YOUR VENUE WOULD YOU BRING?

Throughout our three years of operation, there’s one aspect we hold in the utmost importance —maintaining an inclusive atmosphere without pretence within our space. It’s truly gratifying to witness people of all backgrounds having an absolute blast effortlessly. Other factors, such as the choice of music, the layout, or the overall ambiance, are subjective and should be tailored to suit the specific characteristics of your venue.

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We have taken great care in selecting our staff, ensuring that they embody the values and essence of our brand.

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