Sometimes designers miss things — it's not uncommon to ask where the damn bin is supposed to go — and it can take a while before it feels natural to bartend in the space.
The Barber Shop's Mike Enright gives his advice on opening a bar, finding a site, budgeting for the build and beyond, and working with builders.
"If I make a beautiful looking menu, but it doesn’t work in the space, I asked the wrong damn questions." Chanel Liquori on good graphic design for bars.
We know that a bad review can make or break a bar. But how does the process work? What does a bar reviewer look for? We put these questions and more to the well-regarded freelance food and drink writer – and critic — Max Veenhuyzen, to learn how a critic thinks.
Since Hinky Dinks, Knight has travelled the globe, and he's written a book to share his experience and some of the lessons he learned opening and running a small bar business.
After opening The Lobo Plantation, Jared Merlino and has since opened Kittyhawk and Big Poppa’s — and now has three Sydney venues kicking goals despite the doom and gloom of the lockout era. Sam Bygrave sat down with him to talk about how he got to be where he is today.
PS40 is unique in that their designer, Livia Lima is also onboard as the creative director. “Brands and products, they usually have a creative director, but it’s not something that bars have normally,” she says.
Sam Bygrave speaks to Steve Schneider about making the move from bartender to bar owner, and finds out what was involved in opening Employees Only Singapore.