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10 Ways Instagram Can Improve Your Bar Business

Nowadays, a solid social media presence has become a key asset to a venue’s business strategy. However, you’ll still regularly hear it played down, with people often remarking on how easy it can be (“Oh, a few posts on Instagram, how hard can it be?”). But investing time or money in a high-quality social presence […]

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The Timeless Story of the Negroni

The legendary Italian cocktail: the Negroni's history, from it's origin in Florence, to the remarkable Negroni Week

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How do our senses impact flavour perception? 

To mark the launch of our second Perspectives episode of season two, Monica Berg takes us through the five senses and how we can use them to create better guest experiences Understanding flavour starts with understanding the senses: from what they are and how they work; to why they are so important when creating delicious […]

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The usual suspects: 5 people you should know if you want to open a bar

A bar is only as good as the team running it, but it’s equally important to set your business up for success. Monica Berg highlights some of the key players who’ve helped her over the years, and whom she’d be lost without

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Describe this flavour

How do our sensory memories impact how we describe or perceive flavours? Millie Milliken asks four experts from around the world what ingredients they associate with common flavour descriptors

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Do we think enough about where our ingredients come from?

In her introductory article to Raw Materials and Flavour, Campari Academy Creative Director, Monica Berg, explores seasonality, supply chain and their relevance to flavour creation – and introduces some of the people changing the game

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Numbers Game: How Good Bar Design Can Impact Your Bar’s Profitability

Design choices can deeply impact the profitability of a bar. Check out how to implement the best ideas, here

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The origins series: The many uses of grains for making drinks

From their role in the history of humankind, to their transformation into beer, whisky and more, we dig into the origins of grains in the second in our ongoing series

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The origins series: The history of sugar and its role in cocktail culture

For thousands of years, sugar has been a valued commodity around the world. As part of our series on origins, we take a whistle-stop tour of its history and its journey into the worlds of spirits and cocktails

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The ugly movement: Embracing imperfect produce in your bar 

The ugly food movement has been fighting the food-waste-fight around the world, but there is still plenty of work to be done. Here, we outline the implications of food waste on our planet and explain how you can be part of the solution  When thinking about the journey fruits and vegetables endure, from farm to […]

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Seasonality, terroir and globality: How time and place can impact flavour

When it comes to looking beyond the back bar, working seasonally is an undertaking that is becoming more pertinent among the bartending community. Millie Milliken asks bartenders from Australia, Japan and Peru how time and place impact how they work

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The classic cocktail: Friend or foe of flavour’s future?

ing the foundations of classic cocktails is resourceful tool in the bartender’s belt. But how can it be used in contemporary cocktails to hone flavour creation rather than hinder it, asks Tyler Zielinski

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