The industry is experiencing a cocktail revolution, and it’s time to start demanding more from bartenders
Has any one else noticed the increase in bars, restaurants and clubs arriving on the scene at the same rate they are disappearing? In major urban centres every week it seems that there is a new “I have to go” spot to check out. Why can’t these concepts find the secret to lasting success? Many bars and restaurants begin with a well-defined vision, spend countless hours and dollars on all the hard details of their operations and then in one swoop, hire their front line salespeople without considering their abilities to serve a drink? With all of these new places opening, who are we putting on the front lines to represent our new concepts?
Are you Getting Fresh with Me?
Displaying something exotic on the bar opens up your guests' eyes to all of the possibilities, and allows you to show off what your capable of working with!
The kitchen and the bar have always had a peaceful coexistence and freshness has always been a key ingredient to the success of any kitchen. The same is quickly becoming true as consumers are demanding the same fresh, handcrafted care from their mixologist as they do from their chefs. It’s rare to find a bar chef who can take the principles of traditional mixology, and synergize them with fresh ingredients to create cocktails that take your dining and drinking experience to a new level.
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