Login / Register

Forgot Password?     Sign up
classmag-image

Thoughts

Thoughts

Brain drain - why do so many bartenders leave for brands?

Are bar operations losing too much talent to brands and does that disproportionately impact female representation in leadership positions, asks Anna Sebastian

Thoughts

Why we should train bartenders - and managers

A fairer approach to promotion and better structure around training would help more people climb the ladder – and be more open – to higher-paid jobs, says Hannah Lanfear

Thoughts

Jake O'Brien Murphy tackles the sausage roll

The sausage roll is the drinker's best friend, says Jake O'Brien Murphy, in his latest bar snack musing. 

Thoughts

Swimming at low tide - how bars survive recession

Hospitality is facing a sink or swim situation thanks to the dangerous economic situation. Edmund Weil predicts profits will have to be sacrificed but the storm will pass and better times will come. 

Thoughts

How to harness palate progression

Martyn 'Simo' Simpson from Silverleaf and Milroy's has studied the way people's palates develop through the bar experience - and has some advice as to what that means for the drinks you recommend. 

Thoughts

From concept menu to minimalist list: how menus chart evolution

Jake O'Brien Murphy is feeling nostalgic for the creative listing trickery of years gone by.

Thoughts

So what is the modern day bartender's handshake?

Intrigued by the reputation of Fernet as the “bartender’s handshake”, Mike Baxter set out to find what liquids bartenders around the UK actually favour today.

Thoughts

Jake O'Brien Murphy on what hospitality really means

You wouldn't think a column about something so trivial as bar snacks could get political. Amid the spiraling cost of living, it has to, says Jake O'Brien Murphy. 

Thoughts

Jake O'Brien Murphy on bar snacks: toasties

Jake O'Brien Murphy's quest to find the perfect bar snack continues - and he might have found a contender.

Thoughts

A hungry Brit abroad: Jake O'Brien Murphy on Spanish bar snacks

Put on the factor fifty, start drinking in the early afternoon and mentally check out from any professional responsibility because this is the first international one of these! Wahey!

Thoughts

Anna Sebastian: The next step for women in bars is down to men

It’s men who must now play a role in women’s progression in the hospitality industry, says Anna Sebastian.

Thoughts

The quest continues: Jake O'Brien Murphy heads north of the border

Jake O'Brien Murphy and his unending appetite for bar snacks arrives in Glasgow this week, where he finds the perfect elbow-to-elbow sustenance.  

Thoughts

Edmund Weil on how to realise your vision and open a bar

Having recently opened his fifth bar, Edmund Weil offers fellow existing and aspiring bar operators some advice learned from his experiences

Thoughts

Jake O'Brien Murphy on pub snacks

Jake O'Brien Murphy turns his attention - and appetite - to the Great British pub snack.

Thoughts

How to tackle inflation

With everyone being financially crunched, Danny Murphy suggests some ways to help keep bar costs low and customers coming in.

Thoughts

Fat equals flavour: Monica Berg on oils in drinks

Monica Berg outlines why fat washing is a favourite method of adding indulgence, richness and softness to a drink.

Thoughts

Jake O'Brien Murphy on bar snacks: oysters

Jake O'Brien Murphy continues his quest to find the perfect bar snack - this time he ruminates on oysters.

Thoughts

Jake O'Brien Murphy on bar snacks: bread & butter

Jake O'Brien Murphy has begun his mission to find the best bar snacks around. His opening gambit is a staple - bread and butter.

Thoughts

Cash is dead, card is king

If your bar is still taking cash, you're definitely haemorrhaging money. Mike Baxter explains why. 

Thoughts

Bartending by the book - what is the industry's required reading?

There is endless information online, but the bartender's best friend remains the book, says Danny Murphy.

Thoughts

Jake O'Brien Murphy on his quest to find the perfect bar snack

Introducing a new series of articles, Jake O'Brien Murphy sets out his mission to find the best bar snacks around - but he needs your help too. 

Thoughts

Jake O'Brien Murphy on the language of flavour

Jake O’Brien Murphy gets the troubling issue of how to best describe flavour off his chest.

Thoughts

Private media: Should your employer have influence over your social media?

There are often blurred lines between the personal and the professional when it comes to social media. Anna Sebastian investigates whether the two can work together.

Thoughts

Don't forget the positives - Ryan Chetiyawardana on the benefits of bartending

Ryan Chetiyawardana asks if it’s now time to refocus and talk up the benefits of bartending as a career.

Thoughts

Will April be a financial cliff edge for hospitality?

The financial safety nets put in place to mitigate restrictions are being removed, and new costs are adding further pressure. But there are some positives, says Hamish Smith

Thoughts

What St Patrick's Day means to me

With St Patrick's Day nearing - Thursday 17th March - Aaron Wall from Homeboy tells us what the celebration means to him.

Thoughts

The Pinnacle Guide - how will it work?

Hamish Smith gets to grips with the plans for a new, Michelin-style bar guide

Thoughts

How to attract homegrown talent to bartending

Edmund Weil sets out a ‘manifesto’ for  attracting more people into hospitality roles.

Thoughts

Getting the most out of a collab

When they are done for the right reasons, partnerships with different businesses can offer all manner of positives, says Monica Berg, whose recent food/cocktail pairing collaboration proved the rule.

Thoughts

Storytelling in bartending - a lost art?

Jake O'Brien Murphy ponders the importance of shared histories and experiences – regardless of whether or not they are rooted in fact.