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Thoughts

Thoughts

Surviving the booze-pocalypse
With the supply of bar staples still faltering, Mike Baxter says there’s an opportunity to reshape tastes
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02 December, 2021
Homegrown bar talent

Thoughts

How to attract homegrown talent to bartending
Edmund Weil sets out a ‘manifesto’ for  attracting more people into hospitality roles.
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18 November, 2021
diary of a bar owner

Thoughts

Diary of a bar owner during a staffing crisis
The staffing crisis has seen many bar owners becoming more hands-on in their businesses. Danny Murphy of Berry & Rye Group diarises the experiences he and other operators have had, with a little literary licence to disassociate events, dates and the people involved.
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18 November, 2021
Classic cocktails

Thoughts

Do classic cocktails limit spirits innovation?
Is the bar trade's devotion to classic recipes limiting the space for the next generation of spirits development, asks Ryan Chetiyawardana
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19 October, 2021
Is the bar business still profitable?

Thoughts

Is the bar business still profitable?

Not wanting to get caught out again following the pandemic-induced financial nightmare, Iain McPherson has been busy looking at ways to diversify income and adding revenue streams to the existing business.
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14 October, 2021

Thoughts

Is the ride over? How the pandemic changed the global bar industry
Edmund Weil reflects on the carousel of global travel events that used to characterise the industry – and wonders if it will ever return to its glory days.
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07 October, 2021

Thoughts

"We're at a critically important moment for the hospitality industry"
Revisiting his home town gave Jake O'Brien Murphy reason to question the way the cocktail scene is constructed and perceived – and left him longing for a more progressive, inclusive future.
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06 October, 2021

Thoughts

86 experience (the freshman invasion)
With experienced staff in short supply, Mike Baxter rethinks the way he trains rookies.
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06 October, 2021

Thoughts

Seated but not defeated: the future of table service
What seemed like a volume bar’s worst nightmare actually proved a valuable lesson in how adapting and evolving could lead to more efficient service and improved profitability. By Mike Baxter of Gonzo’s Tea Room.
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26 July, 2021

Thoughts

Power in numbers: why I joined a union

Jake O'Brien Murphy has had it with being treated disrespectfully and decided to join a union. He now at least feels backed up against those who are using the pandemic to their financial advantage.
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26 July, 2021

Thoughts

The hook: how we should be incentivising bartending
Edmund Weil says the industry needs to rethink how it rewards its staff if it is to survive the current challenges – and that goes beyond monetary compensation.
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20 July, 2021

Thoughts

Breaking down the server-guest barrier
There are certain smart moves that a bartender can make to break down server/guest barriers and build new connections, says Danny Murphy.
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26 May, 2021

Thoughts

The new brand-bar relationship
Edmund Weil looks at some ways in which brands and bars can work together to help each other make the most of their investments.
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24 May, 2021

Thoughts

Behind the stick but not the wheel
Jake O'Brien Murphy is facing his return to work with a mixture of trepidation and excitement 
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19 May, 2021

Thoughts

The reopening and recovery of England's bar industry
It’s been six long months since we last saw bars open indoors in England. Hamish Smith looks back – and forward.
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17 May, 2021

Thoughts

If the goalposts move, create more goalposts
Diversifying your business away from your bar could be the thing that saves it, says Daniel Crowther of Hedonist in Leeds (and many other related businesses).
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25 March, 2021
Rainbow

Thoughts

Positives from the pandemic
James O'Hara, director of Public, Picture House Social, The Great Gatsby and Ambulo in Sheffield, is aghast as anyone to find positives have emerged from the pandemic.
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18 March, 2021
Distance in bars

Thoughts

Navigating a night out
Customers are going to be out of practice when they take their first steps back into hospitality, says guest writer Bradley Gough, who offers some tips on how they might navigate their nights out.
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17 March, 2021
Expert

Thoughts

An expert for a day
Jake O'Brien Murphy muses over his latest role as an expert spirits taster. 
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15 March, 2021
drinks

Thoughts

The return of the Christmas Drinker
Get ready, says Danny Murphy of Berry & Rye Group, the 2021 customer is excited, rusty and coming your way.
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05 March, 2021
Jo Malik at Uno Mas

Thoughts

Why music makes the bar experience
Photo: Jo Malik at Uno Mas / Credit Kat Whyte. 
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04 March, 2021
Broken glass

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
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05 September, 2020
New kit

Thoughts

When lockdown ends and bars reopen, will you be ready?
It's time to re-focus and get prepared - lockdown won't last forever, says Danny Murphy of Berry & Rye Group in Liverpool.
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11 February, 2021
Elementary off-licence

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.
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15 February, 2021
high street

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.
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15 February, 2021
Writer's block

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
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12 February, 2021

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
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08 December, 2020
talent

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
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07 December, 2020

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
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09 December, 2020
Iain McPherson

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
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06 December, 2020