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Thoughts

Thoughts

Monica Berg: Diary of a bartender turned shopkeeper

A year ago, it would have been unimaginable that Tayēr + Elementary would become an off-licence. Monica Berg diarises her temporary change of professions.

Thoughts

How hospitality can save the high street

With retail moving online, the high street of the future can be a vibrant centre of hospitality and culture, says nightlife entrepreneur Bradley Gough.

Thoughts

I'm writing a CV - what the hell do I say?

Jake O'Brien Murphy is a professional bartender, but his skills don't easily translate to a CV. He writes a column for CLASS about it instead

Thoughts

End of service: losing my job to Covid-19

Redundancy has become the fate of far too many talented bartenders. Jake O’Brien Murphy opens up

Thoughts

Will hospitality talent stay or go?

Under these conditions talent will leave hospitality – Brexit will make them even harder to replace, says Edmund Weil

Thoughts

Why for one month of a Covid-19-hit 2020 things were different

If only for one month, Moncia Berg felt the joy of hospitality again. She's hoping for more Septembers in 2021

Thoughts

More pivots than a ballerina: how my bars are surviving Covid

Pivoting has been the only means of survival for many bar operators. Iain McPherson of Edinburgh’s Panda & Sons, Nauticus and Hoot the Redeemer has become a master contortionist

Thoughts

How the Margarita saved my bar from going bust

Class’s cocktail of the year, the Mirror Margarita, has kept Hacha afloat in a Covid-hit 2020. Co-owner Emma Murphy tells us how she and Deano Moncrieffe unleashed its potential

Thoughts

Inglorious isolation: why Covid-19 didn't pull us together, it pulled us apart

Pennyroyal's Alex Taylor tells the story of Wales’ pandemic – just in case anyone is listening

Thoughts

First steps into the new normal

Jake O’Brien Murphy diarises his entry into a new world

Thoughts

(No) show me the money

It’s time for customers to put down a deposit on their booking, argues Edmund Weil

Thoughts

Hard times are had in closure - but also in reopening

Monica Berg is opening up – her bar and her views on the industry. After time to reflect, it’s time to make changes, she says

Thoughts

Bar culture: the cost of free drinks

Working in bars is fast, exciting and at times toxic, but in lockdown the entire industry took a breath. It’s time for a new path, reflects Sly Augustin

Thoughts

Business first, craft second - the new way forward for bars

With limited custom, spend per head is the most valuable metric, suggests UKBG international ambassador Peter Dorelli

Thoughts

When London's hotels closed their doors

London’s hotels stayed open through two world wars, but not this pandemic. Anna Sebastian, bar manager of The Langham’s Artesian, describes the scenes and promises that when they are back they will be better than before.

Thoughts

Meltdown: the week when hospitality closed

There was a week in mid-March 2020 that will go down as one of the toughest in hospitality history. Edmund Weil, co-owner of Nightjar, Oriole and Swift, opens his diary to March 16

Thoughts

How to develop your bartending style

Peter Dorelli, international ambassador for the UKBG, is an entertainer. He says a bartender's style should be defined by more than just drinks making

Thoughts

Brexit: reasons to be cheerful

The dowsides of Brexit to the bar industry can’t be ignored, but Edmund Weil steps up to his brief and looks for the light hiding in the shadows

Thoughts

Legacy drinks: why your creations are your assets

Only a handful of modern-day bartenders have created drinks for which they are famous, let alone bone fide classics. One man has come closer than most – Chris Moore tells us how to make drinks that last in the memory

Thoughts

No such thing as a free lunch

Hannah Sharman-Cox runs through the essential etiquette when it comes to the perks of the job.