BAR CONVENT BROOKLYN
BAR CONVENT SÃO PAULO
BCB SÃO PAULO
By Peter Eichhorn
We are entering a bar. What do we expect to see? A bar counter, barstools, a back bar, tables and lighting. There should also be bottles, glasses...
‘Restaurant and bar’ – this designation has been given to numerous concepts in the catering trade. Yet it is a rare occasion when this designation is actually true – while...
‘Zeroliq’ is Berlin’s first alcohol-free bar
From Jan-Peter Wulf
Non-alcoholic beverage alternatives are a growing trend. This is particularly true for beer, and now...
While we are all familiar with the so called “Classics” the renaissance of the bartender has spawned a small number of Modern Classic or drinks that every bartender from now...
By Bobby Heugel
Self taught bartender and bar owner Bobby Heugel from Houston Texas had fairly rapidly become one of the most important and innovative hospitality...
Networking, sharing, and drinking Cocktails
With Alexandra „Barstalker“ and Peter Eichhorn
Let’s take a moment to consider a spectacular...
From Damien Guichard
As the corona virus crisis is dragging its feet on, a lot of bars have come up with creative solutions to continue generating revenue and more...
Bar manager Susanne Baró Fernández: “The processes in conventional bars are almost indistinguishable from those in restaurants”
from Jan-Peter Wulf
Today’s international bar scene never ceases to amaze. Be it creative cocktails, ingenious new preparation methods, regional specialities or original presentations: cocktail...
The pandemic shut-down has been particularly hard on the bar industry: no patrons means no sales. Or does it? A number of Berlin establishments are making cocktails that their...
Why not keep learning? Imbibe have together the top free online learning tools for bartenders during the lockdown, which include a whole host of cool...
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