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Thoughts

Thoughts

How to do brand trips better
Anna Sebastian says brand trips are about creating lasting memories and, whether you work for a brand or a bar, make sure they’re the right ones.
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08 April, 2024

Thoughts

Are your products being nerfed?
Brands exist as a signifier of quality. But what happens when products are quietly diluted or diminished? Beware the intervention that is nerfing, says Satan’s Whiskers’ Kevin Armstrong
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02 April, 2024

Thoughts

How to use data to run your bar better
Edmund Weil outlines some of the many ways in which data can provide invaluable insights into guest trends without being intrusive to their experience
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28 March, 2024

Thoughts

The hospitable takeover - how to do guest shifts better
There are guest shifts and good guest shifts. Pajtim Tani Hasa from Lab 22 is our guide to takeovers done well.
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09 January, 2024
Matt Arnold

Thoughts

Matt Arnold on cocktail comps: It's the taking part that counts (no, really)
After his World Class GB win and narrowly missing out on the global crown in São Paulo, Passing Fancies’ Matt Arnold explains why comps are about more than glory.
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02 January, 2024

Thoughts

Jake O'Brien Murphy reviews online bar reviews
A surprisingly high majority of online product reviews are positive. Jake O'Brien Murphy carries out his own study to see if the same is true of hospitality scrutiny.
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02 January, 2024
Citrus, Monica Berg

Thoughts

Monica Berg's bar diary: 'Citrus is for flavour, not just acidity'
Winter means citrus, but don’t think of these fruits as just providers of acidity – use them for their flavour, says Monica Berg
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19 December, 2023

Thoughts

Ways to win in 2024

Even in what may seem the darkest hours, there are ways to boost trade and income. Edmund Weil offers some welcome advice.
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15 December, 2023

Thoughts

Edmund Weil on how to insure a bar - properly

Making an insurance claim is never a fun thing to have to do. Edmund Weil has first-hand knowledge of how best to deal with insurers.
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08 November, 2023

Thoughts

Jake O'Brien Murphy on making the bar industry great again
Jake O’Brien Murphy sets out his three-pronged manifesto for change.
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31 October, 2023

Thoughts

Monica Berg's bar diary: Autumn infusions
This autumn, Monica Berg’s thoughts have turned to infusions – using seasonal raspberries to illustrate.
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16 October, 2023

Thoughts

Why good hospitality is the subtle art of knowing when to break the rules
New CLASS columnist Kevin Armstrong unpicks what his bar Satan’s Whiskers excels at: flexible, nuanced service.
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12 October, 2023

Thoughts

Are you a spirits specialist? Become a BBAs judge
If you're a bartender working in a UK bar and you have a specialsm in a particular drinks category, we'd love to hear from you.
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02 October, 2023

Thoughts

What's on at London Cocktail Week? CLASS speaks to its organisers
Hamish Smith chats to London Cocktail Week’s Hannah Sharman-Cox and Siobhan Payne about this year’s festival.
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10 October, 2023

Thoughts

How to be a better boss
A bar employer’s generosity comes in many forms, says Edmund Weil.
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02 August, 2023

Thoughts

Review: Erik Lorincz's Kwant 2.0 takes CLASS' first 10/10 score
Erik Lorincz's award-winning Kwānt has finally reopened in a new location. Hamish Smith wasted no time in heading there to review. 
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15 June, 2023

Thoughts

Looking a little alike: why cocktails have become homogenous
Is social media stifling creativity? Jake O'Brien Murphy thinks it is and suggests it’s pulling drinks towards safe ground.
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13 July, 2023

Thoughts

How classics are born - and remain relevant

Classic cocktails are as relevant now as they’ve ever been, says Hamish Smith, but is their creation slowing?
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29 June, 2023

Thoughts

Anna Sebastian: How to become a bar consultant
Anna Sebastian went from a decade in operations to becoming a consultant. If you’re thinking of making the step, here’s how…
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25 April, 2023

Thoughts

Perpetual improvement: how classic cocktails retain relevance
Classics are an obsession for Jake O'Brien Murphy, particularly in the way they keep pace with the times and changing tastes.
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25 April, 2023

Thoughts

Why the seaside and countryside are the next frontiers for cocktail bars
If bartending is about working with the freshest, local ingredients, rural bars have a big role to play in the future of our industry, says Ugly Butterfly’s Josh Linfitt
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18 April, 2023

Thoughts

Edmund Weil on handing back the keys to his award-winning bar
Developers’ plans for Edmund Weil’s Oriole site meant shuttering the bar after seven years. But he’s discovered the economic and sustainability benefits of being able to preserve the fixtures and fittings for a relocation.
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11 April, 2023
Wayne Collins

Thoughts

A tribute to the life and times of Wayne Collins
The late Wayne Michael Collins was one of the pioneers of the modern bar industry – his good friend Jason Crawley writes a tribute to his life and legacy.
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09 March, 2023
Lars Williamson

Thoughts

Empirical's Lars Williams: What flavour means to me
Guest writer Lars Williams of Empirical (and formely of Noma) says spirits should have no rules and no boundaries - flavour is the only currency.
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02 March, 2023

Thoughts

After Noma, does hospitality need to redefine success?
Jake O'Brien Murphy questions whether the fine dining model is dead and, now looking back, whether any of it was worth it?
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21 February, 2023

Thoughts

Looking after the pennies - Tim Etherington-Judge on cost cutting in bars
Healthy Hospo is offering a free course to help bar owners and operators navigate the financial challenges impacting hospitality this winter. Founder Tim Etherington-Judge reveals some of the key advice.
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14 December, 2022

Thoughts

Edmund Weil: Creating value has never been more important
The concept of value may be different for everyone, but Edmund Weil thinks a great bar experience is a universal win.
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14 December, 2022

Thoughts

Monica Berg: Why diversity and inclusion are different things
Monica Berg explains why diversity and inclusivity are separate concepts but inextricably linked.
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12 January, 2023

Thoughts

Every bar has its pillars - but how do you keep these people in place?
Mike Baxter says identifying the key people in your business is critical to success and longevity – and peace of mind.
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11 January, 2023

Thoughts

Tommy Matthews: 'We’re up-skilling... investing in our community’s future'
With his new Birmingham bar, Passing Fancies, Tommy Matthews is creating a space where lab kit is shared and the next generation of bartenders will be nurtured.
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04 January, 2023