Maximising Your Fresh Inventory

Maximising Your Fresh Inventory

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...
What is the Golden Triangle of Bar Design?

What is the Golden Triangle of Bar Design?

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...
Curating a Gen-Z Friendly Cocktail Menu

Curating a Gen-Z Friendly Cocktail Menu

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....
Prepping Your Bar for 2026

Prepping Your Bar for 2026

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...
Delicious Drinks with High Profit Margins

Delicious Drinks with High Profit Margins

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...

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