“If you have a food poisoning case in your venue and you cannot demonstrate that your team has been trained on the various allergens, as well as what measures you have in place, you could be in trouble.”
“We genuinely believe ANANAS offers the most in-depth training for bar and wait staff anywhere in the world. From fundamental hospitality skills, such as pouring beers or carrying three plates, to more advanced cocktail skills, such as fat- washing and most subjects in-between.” – Sven Almenning
We’re working hard with suppliers to reduce the financial pressure on bartenders by having complimentary and lower priced events, to make it easier for people to make it to town this year.
The sun is shining across Australia, the beaches are beginning to (safely) welcome more visitors and glasses full of one of Italy’s most famous Aperitivo drinks are being shared amongst friends to celebrate the new season. Needless to say, it’s time for an Aperol Spritz!
It will allow “all hospitality staff who want to use this period to study and learn and to earn certification that will help them land a job when this eventually passes and the world resumes some kind of normality,” Almenning says.
Sven Almenning’s podcast, Ananas, is now eight episodes into conversations with the industry’s best — here’s why he launched a podcast for the bar business.
SVEN ALMENNING is the managing director and owner of the influential Speakeasy Group of venues — Eau de Vie Sydney and Melbourne, Boilermaker House, Mjølner Sydney and Melbourne, and the forthcoming Parramatta venue, Nick & Nora’s.
Bartenders and industry folk alike gathered yesterday at Brasserie Ananas in the Rocks, Sydney to celebrate the launch of new French liqueur, Pavan.
Club Suntory put on an event that evoked a sun-drenched south-of-France glamour and included a variety of cocktails, with matching canapes provided by the Ananas kitchen.