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Thoughts

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).
—
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.
—
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.
—
17 March, 2021
Expert

Thoughts

An expert for a day
Jake O'Brien Murphy muses over his latest role as an expert spirits taster. 
—
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.
—
05 March, 2021
Jo Malik at Uno Mas

Thoughts

Why music makes the bar experience
Photo: Jo Malik at Uno Mas / Credit Kat Whyte. 
—
04 March, 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.
—
15 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.
—
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
—
12 February, 2021
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.
—
11 February, 2021

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
—
09 December, 2020

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
—
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
—
07 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
—
06 December, 2020
Mirror Margarita

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
—
05 December, 2020

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
—
04 December, 2020
New normal

Thoughts

First steps into the new normal
Jake O’Brien Murphy diarises his entry into a new world
—
08 September, 2020
Show me the money

Thoughts

(No) show me the money
It’s time for customers to put down a deposit on their booking, argues Edmund Weil
—
07 September, 2020
hard times

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
—
06 September, 2020
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
—
05 September, 2020
Cash register

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
—
01 September, 2020
The Langham

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.
—
07 April, 2020

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
—
01 April, 2020
Brain melt

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
—
01 April, 2020
brexit

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
—
15 February, 2020
Classic

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
—
14 February, 2020
carrot and stick

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.
—
05 February, 2020