Login / Register

Forgot Password?     Sign up
classmag-image

Features

Features

Why bar marketing matters

Marketing is simply letting people know what you’re doing and helping them understand it, says Ryan Chetiyawardana. Why wouldn’t you want to pay for that, he asks?

Features

Processing the pandemic

For painfully obvious reasons, there is anxiety among the ranks right now. Ellen Manning passes on some sound advice about how we process what has happened and move forward

Features

Brands' pandemic performance and consumer loyalty

There’s a business case for digging deep during a crisis. Lucy Britner looks at COVID-19’s impact on the big drinks companies and consumer behaviour

Features

Creativity in a crisis - how to pivot your bar

Nothing will make up for not having customers, but there are things you can do to build your brand and open up new avenues of revenue – if not for now, then later. Hamish Smith hears how to make the best of a bad situation...

Features

Irish Single Pot Still whiskey's next challenge

Can Irish single pot still whiskey take on Scottish single malts, asks Oisin Davis, founder of Great Irish Beverages.

Features

How to make Callooh Callay's Sausage Roll

Callooh Callay's Sausage Roll is more than a bar snack - it has become a major attraction. Owner Richard Wynne lets us in on his bar's (and mum's) recipe.

Features

Big dishes from small spaces

Kitchens tend not to be a major focus of most cocktail bars, but while some literally put food on the back burner, others are blazing a trail in innovative dishes from some spectacularly unlikely cooking areas. Hamish Smith takes a bite of the best