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Thoughts

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.

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.

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 

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.

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).

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.

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.

Thoughts

An expert for a day

Jake O'Brien Murphy muses over his latest role as an expert spirits taster. 

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.

Thoughts

Why music makes the bar experience

Photo: Jo Malik at Uno Mas / Credit Kat Whyte. 

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

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.

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

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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

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First steps into the new normal

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

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(No) show me the money

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

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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

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