Bartender

Most popular: Mojito tops the list of most served cocktails in the on-trade

How to make the five best-selling cocktails

By Nikkie Sutton

Cocktails are showing no signs of going away and operators need to ensure they are tapping into the latest trends in the category to boost their bottom lines.

Stylish serves: bartenders will be judged on how Instagrammable the finished drink looks

Bartenders to be marked on ‘Instagram-worthy’ cocktails

By James Beeson

Cognac producer Courvoisier has launched its third annual ‘Toast of Paris’ cocktail competition where, for the first time, UK bartenders will be judged on how their cocktails would look on Instagram posts, alongside more traditional criteria.

High productivity: Be At One's revenue per hour exceeds the industry average by 52.5%

Be At One hits productivity milestone

By Stuart Stone

The UK’s leading specialist cocktail bar group’s revenue per labour hour now exceeds £50 according to recent analysis of the hourly pay of thousands of sector workers by Fourth.

Trend one: cocktails will be sustainable

Four cocktail trends that will shake the world

By Nicholas Robinson

Cocktails meet food as bartenders turn to cheffing, but they must be kind to the environment and be individual, according to a panel of the world’s best cocktail makers.

Brockmans Blackberry Sling is one of the MA's favourite's

Spirits

Our ultimate cocktail guide

By Nicholas Robinson

Spirits and cocktails are a booming category in pubs, so it’s time to get your offer perfected. It’s not all about size either, but rather what’s the right mix for your pub’s customers. Nigel Huddleston and Nicholas Robinson report

Be At One: learn the lessons

Cocktails

Be At One founders: ‘Learn from our mistakes’

By Nicholas Robinson

Be At One could have failed if its three founders didn’t stick to what they knew best – cocktails. But have you ever wondered why the 30-strong chain doesn’t do food? Well, food almost crippled the fledgling business in the late 90s. Nicholas Robinson...

The art of 'nudging' and menu engineering to boost sales

The art of 'nudging' and menu engineering to boost sales

By Oli Gross

Pub customers these days are looking for an experience they can’t replicate at home, but also something that’s not too complicated. The answer, say the experts, is simple cocktails that staff can easily be trained to make and to which they can then ‘nudge’...

Revolution to offer blended cocktails

Revolution to offer blended cocktails

By Mark Wingett

Revolution Bars Group, the listed, premium bar operator, said it is continuing its drinks innovation programme by being the first company to launch a range of “blended cocktails” across its entire estate.