For many bar managers, the bottle run is a dreaded part of the shift. We’ve all seen an overflowing crate of glass tucked into a corner, with sticky residue seeping onto the floor, or a staff member struggling to haul a heavy, unstable bin through a crowded venue. Neglecting waste management leads to a cluttered workspace that slows down service and creates unnecessary risks for your team. We’re taking a closer look at how a high-quality bottle skip can improve operational efficiency while...

Amidst the pace of a busy shift, it’s easy to view spirit and wine measures as just stainless steel cups. However, in the eyes of regulators, these tools are precision instruments. In 2026, local authorities are projected to tighten inspections. So, for any licensed venue, the decision between a standard measure and a fully compliant one is about risk management and protecting your reputation. The Cost of Non-Compliance It is a common misconception that Weights & Measures legislation is...

In the modern hospitality landscape, adding a sense of theatre is becoming increasingly important. As we move through 2026, customers are seeking out venues that offer a departure from the everyday. Nothing delivers on that promise quite like a well-executed Tiki menu. Tiki offers a visual and sensory experience. It addresses the need for bar theatre while maintaining the durability a professional environment demands. Tiki is coming back into style and being used for much more than just rum...

With cocktail menus moving toward more botanical-heavy profiles, the rising cost of fresh herbs and citrus has become a major factor in a bar's bottom line. However, many bars are losing money by failing to extract the full potential of their produce. To get the most out of your fresh inventory, you need to master the technical precision of releasing aromatics without introducing bitterness. By working smarter with your ingredients, you can ensure every leaf and wedge delivers maximum impact....

In the heat of a busy Friday night shift, every second counts. If your bartenders are constantly turning their backs to customers, walking across the bar to find a specific liqueur, or searching for a misplaced muddler, you are suffering from service drag. Service drag slows down your ticket times, leading to physical burnout and lost revenue. To combat this, elite bars design their workstations around the Golden Triangle of Bar Design. Understanding the Triangle The Golden Triangle is a...

Happy New Year from all of us at Beaumont!  As we step into 2026, the bar industry continues to evolve, driven largely by the unique preferences of Gen Z. This demographic values experience over volume, prioritising authenticity, visual storytelling, and moderation. To keep your menu relevant this year, it’s time to move beyond the classics. Here is how to curate a selection that speaks to the next generation of cocktail enthusiasts. 1. Aesthetic is Everything For Gen Z, the first sip happens...

The week between Christmas and New Year is a unique time in the hospitality world. While the festive peak is still in full swing, there’s a brief window to look toward the horizon. After the high-volume intensity of December, your bar equipment and systems have likely been pushed to their limit. January doesn't have to be just about Dry Jan – it’s the perfect time for a professional reset. Here is how to prepare your bar to hit the ground running for a profitable and efficient New Year. 1. The...

In the bar industry, it’s a well-known secret that revenue is vanity, but margin is sanity. While a rare, aged single malt might command a high price tag, the profit percentage on that bottle is often surprisingly slim. To build a resilient and highly profitable drinks menu, you need to understand which serves offer the best return on investment. Long Drinks & Lengtheners The most profitable drinks on any menu usually share a common trait – the use of lengtheners. By using high-quality...

In the pursuit of cocktail perfection, the quality of your ice is a massive differentiator. Any bar can stock a premium whisky, but only a technically proficient one understands that ice is not a mere chilling agent – it is the final ingredient that dictates texture, flavour stability, and dilution. Surface Area Control The goal of serving any spirit-forward drink, whether neat or stirred, is to achieve maximum chill with minimum, controlled dilution. This is governed entirely by the ice's...

The Bacardi Cocktail Trends Report for 2026 points to an exciting shift. Customers are increasingly seeking cocktail experiences that are rooted in local culture and flavours. This isn't just about sourcing local spirits, it's about translating the culinary identity of your region – its ingredients, traditions, and even its stories – into compelling liquid form. This shift towards local isn't a fad; it's driven by a consumer desire for authenticity, sustainability and discovery. For discerning...