Prabin Shahi’s Post

What does a cocktail cost? Which suppliers are best represented on the cocktail menus of the best bars? We’ve done the numbers, and at the link you’ll find: - the results from surveying 511 cocktails from across 36 of the best bars in NSW (according to bartenders); - the average size of a cocktail list at these bars; - the average price of a cocktail in Sydney; - the top 20 brands with the most listings; - the top 10 spirits suppliers with the most listings in NSW’s best bars; - and a breakdown of which spirit categories are most often represented on cocktail lists across NSW. https://lnkd.in/gCrFnrCx

Apa Itu Restobar, Bar, Pubs dan Clubs? A restobar, or as it is more commonly called, a Gastropub; is a restaurant that specialises in craft beers and gourmet food. A bar is alcohol specific, with mainly common beer and wines being served. The focus is on drinking and social interaction, as they attract wide varieties of people. They tend to be “Built for purpose”, as more often than not they have been constructed to simply be a bar. “Pubs”, or public houses as they are formally known are common in England, more so than anywhere else. They are, as the name suggests, houses, often dating back up to 500 years ago, which were opened to the public to provide a bed, a meal and a drink for a short period of time. Nowadays, pubs all over the world are now a combination of a bar and restaurant, often separating the dining from the drinking areas. And finally.... clubs, which are places in which people gather to listen to music, dance and drink simultaneously. They are usually large modern buildings where younger, active people can socialise.

What does the research say? We’ve done the numbers, and at the link you’ll find: - the results from surveying 511 cocktails from across 36 of the best bars in NSW (according to bartenders); - the average size of a cocktail list at these bars; - the average price of a cocktail in Sydney; - the top 20 brands with the most listings; - the top 10 spirits suppliers with the most listings in NSW’s best bars; - and a breakdown of which spirit categories are most often represented on cocktail lists across NSW. https://lnkd.in/gv56ksKh

17. WHAT IS #BANQUET_BAR? ANS:- A BANQUET BAR is a TEMPORARY BAR SET UP at a BANQUET or EVENT to SERVE ALCOHOLIC and NON-ALCOHOLIC BEVERAGES to GUESTS. It is TYPICALLY PART of formal or SEMI-FINAL GATHERINGS, such as WEDDINGS, CORPORATE EVENTS, or PARTIES. SOME POINT OF A BANQUET BAR: 1. SETUP: OFTEN PORTABLE and CUSTOMIZABLE, it can be ARRANGED to SUIT the EVENT'S THEME or VENUE LAYOUT. 2. STAFFING: USUALLY STAFF BY BARTENDERS WHO PREPARE and SERVE DRINKS. 3. OFFERINGS: The MENU may INCLUDE a VARIETY of BEVERAGES, SUCH as COCKTAILS, WINE, BEER, SOFT DRINKS, AND SOMETIMES SPECIALTY DRINKS TAILORED to the EVENT. 4. FUNCTION: DESIGNED to FACILITATE MINGLING, ENHANCE GUEST EXPERIENCE, and COMPLEMENT the banquet's OVERALL ATMOSPHERE. #SUMMARY :-MOST OF THE BANQUET BARS OPERATE AS OPEN BARS (UNLIMITED DRINKS PROVIDED BY THE BARTENDER). -SOME BAR IS CASH BARS (GUESTS PAY FOR THEIR DRINKS). #HOSPITALITY #HOTELS #BAR #BANQUETSBARS #OPENBARS #PARTIES #BARTENDER #FOOD& BEVERAGE #BANQUETBAR #MALTA #SLEIMA #STJULIANS #FREE #FLOW #LINKEDIN #KNOWLDGE #LEARN& LEVERAGE #SHARINGISCARING #BEAWESOME

Here at #TheHandshake. we have been known to frequent all different types of establishments - from fine dining to dives, neighborhood spots to high end club-restaurants (Papi Steak anyone?) - but the #CocktailBar holds a special place in our hearts. Life has fewer pleasures than savoring a well-made, new and inventive cocktail. So read on for three quick tips into some of the top consumer trends in #Beveragealcohol consumption at Cocktail Bars or download our fact sheet for more details on top cocktails, flavors, spirits and environment/occasions in these accounts! 1. The #EspressoMartini is the fastest growing cocktail in Cocktail Bars - with its popularity increasing by +170% since 2021 2. The average placement velocity for Vodka brands in Cocktail Bars has increased by +20% over the last two years and is now +35% higher than at the average venue in our benchmark 3. #Party is the fastest growing occasion in Cocktail Bars and is now the second most popular occasion behind #HappyHour For more #Onpremise #Consumer insights please feel free to visit our resource center https://lnkd.in/ecJ9saVG

Great read via on Bon Appetit on the top 8 trends defining bars in 2024, one of which being more innovative nonalcoholic menu options outside of your standard mocktails. We believe in the importance of the hospitality industry’s need to provide optionality to guests as it pertains to their menu offerings - and feel grateful to be featured on so many regional and nationally recognized bars and restaurant menus including XYZ. To read the full story, click the link below: The 8 Trends Defining Bars in 2024 Bartenders are turning out inspired milk punch, going all-in on savory cocktails, and taking the zero-proof movement to new heights. These are the trends that define drinking right now. Read in Bon Appétit: https://lnkd.in/gCbRVnwc

Cocktails on tap aren't new... But could this be the summer they become a must-have for bars and pubs? Seeing great drinks and beloved brands served on tap is more than just a trend—it’s a show of support for our industry. It also highlights the versatility of cocktails, alternative beverages and spirits, offering a refreshing option beyond another beer. The benefits are clear: Convenience for the operator Quick service Consistent quality Perfect serve opportunity When you combine that with the fact that 74% of customers think hospitality venues produce a worrying amount of waste from disposable items (YouGov Research), it’s a no brainer. These Days Drinks Lonkero The Liberation Group Cirrus Inns RedCat Pub Company Urban Pubs and Bars Mitchells & Butlers PLC Stonegate Group Blackrose Pubs Marston's PLC

🍸 𝔹𝕒𝕣𝕥𝕖𝕟𝕕𝕖𝕣'𝕤 𝔾𝕠𝕝𝕕𝕖𝕟 ℝ𝕒𝕥𝕚𝕠🍹 Sharing information on one of many conventional rules of bartending, commonly known as 'The golden ratio'. Though, It's a Bartender's secret. 😊😁 The 𝑮𝒐𝒍𝒅𝒆𝒏 𝑹𝒂𝒕𝒊𝒐 is a building block stipulated down for over 30+ of common Classic cocktails. It's a conventional formula laid on 3 basic parts. 1. The base or Spirit 2. Modifier or Citrus 3. Additional flavoring agent or sugar. The ratio 2:1:1 is a foundation that guides every bartender when mixing, in order to have a balanced refreshing and delicious 😋 drink. I can simply say it's a pattern for most of these known cocktails. With this pattern as a naive person, you can make, create and recreate cocktails from the comfort of your home. Making a cocktail like that of Margarita, Daiquiri, Gimlet or even Martini. Having your measurements to be; Spirit or base 50%, Modifier 25% and flavoring agent 25%. With this pattern, you can make multiple cocktails of your choice. Thank you. #Bartender #Mixologist #Marriott #MarriotInternational Four Points by Sheraton Lagos Marriott International

How to Enjoy Sake with Geisha: Understanding What is a Geisha Banquet What is a Geisha Banquet? Enjoy Sake with Geisha to Understand the Manners Today, we will share how to enjoy sake with Geisha at a Ryotei or restaurants (such as Shimakin or Torijaya). Understanding this is very important to know what a Geisha banquet is. First and foremost, Geisha do not eat in front of guests. However, it is common for Geisha to drink alcohol during banquets. The Basic Etiquette at a Geisha Banquet The basic etiquette is that Geisha pour sake for the guests, and it is considered bad manners for guests to pour their own sake. In this way, Geisha pour sake for you, and in return, you can offer them a drink by saying, "Would you like some sake?" This makes the conversation more lively. Additionally, when a Geisha is performing, it is customary to put down your chopsticks and refrain from eating or drinking to enjoy the performance fully. When is the Best Timing to Offer Sake to Geisha? So, when is the best timing to offer sake to Geisha? The optimal time is after the Geisha has performed a dance (known as "Ozashiki wo Tsukeru"). After their performance, the Geisha will sit next to the guests. At this point, you can compliment them by saying, "Your dance was wonderful," or "Your shamisen playing was excellent," and then offer them a drink, such as, "Would you like a beer?" The guests should pour a beer for the Geisha, as Geisha never pour beer for themselves. If you are drinking sake, you can offer sake instead of beer. Another suitable time to offer sake to Geisha is right after they enter the room. Although they will not drink much before their performance, offering them a drink as a greeting can set a positive tone for the banquet. Saying, "I look forward to today. How about a drink (beer) as a greeting?" will please the Geisha and enhance their service throughout the banquet. Please note that any sake you offer to the Geisha will be charged to your bill. Geisha does not drink large amounts of alcohol, so these costs are considered part of the banquet fee. Check out my blog post https://wix.to/FzzoZ7r #newblogpost #geisha #geishagirl #kagurazaka

Hong Kong's bartending scene has gained more recognition recently, now rivaling the longstanding reputation of restaurants and chefs both locally and across Asia. Bartenders today are focusing more on their personality, creativity, and storytelling as they pour drinks across the city. Unlike chefs who follow strict rules, bartenders in Hong Kong are taking a more artistic approach, using their drinks to express themselves and connect with customers. John Ng, the chair of Asia's 50 Best Bars academy, notes that personality in bartending in Asia has become truly key, with bartenders gaining fame and noteriety for their craft, much like tattoo artists or pop stars. Famous bartenders like Lorenzo Antinori and Antonio Lai have become well-known names, with their personalities boosting the success of their bars. Lorenzo’s rise to the top of Asia’s 50 Best Bars in 2024 shows just how much influence bartenders are gaining in the region. However, both Lorenzo and Antonio admit that bartenders still face challenges compared to chefs, who often get bigger budgets and more prestigious awards. On the other hand, Jay Khan, from COA, says bartenders don’t need to compete with chefs; he thinks that a bartender's craft is unique, and it’s about setting their own standards among the industry. Full article: https://lnkd.in/grUPiqsk #BartendingCulture #HongKongBars #TopBartenders #Asia50BestBars #Mixology #COABar #QuinaryHK #CocktailScene #DrinkCulture #Hospitality #AFoodieWorld #FoodieHK #HongKongEats #HKFoodie #FoodieMagazine