Secret Life of Glassware with Mark Murphy
Live Event

The Secret Life of Glassware - NYC

  • Date

    19 May, 2026
  • Time

    11AM-1PM AND 2PM-4PM
  • Location

    Campari Academy NYC
  • Event Type

    In Person
  • Open for

    Registration Required
RSVP NOW Scroll down for more

The Secret Life of Glassware - NYC


RSVP HERE: GLASSWARE 101 IN NYC


ABOUT THIS CLASS:

Glassware can make or break your bar program in sneaky ways from storage to marketing to the P&L.

Let’s talk about planning for the right glassware, working with what you have, and leveraging it in unexpected ways.

NYC Bartenders, RSVP now for this LIVE class on May 19!

This bartenders-only class is being led by operations expert Mark Murphy, and he’s sharing knowledge gained from over a decade of choosing the right (and sometimes very wrong) glassware for a variety of bar concepts.

Whether you want to streamline for tight storage or you’re curious how bespoke vessels can double as bar merch, this hands on class will help you unlock one of the most misunderstood parts of running a great bar today.

Join us LIVE in NYC on May 19 to get very nerdy about volume, shape, size, and what people go crazy for on the internet.

WHAT YOU’LL LEARN:

  • Build a Decision Framework: Why should guide What and How
  • Get More From Less: Practical tips for big impact with smaller budgets
  • Analyze Real Examples: Mark shares his biggest mistakes…and what he learned

RSVP HERE FOR GLASSWARE 101 – LIVE IN NYC


CLASS DETAILS:

Where: NYC
When: Tuesday, May 19
Time: 11AM – 1PM / 2PM-4PM

How does this work?

  • This is an in-person event in NYC.
  • It is only open to US bartenders 21+.
  • Space is limited. RSVP required.

About Your Teacher:

Mark Murphy

Mark Murphy

Mark Murphy is the Director of Bar Operations for one of the largest independently owned restaurant companies in the US, leading creative, financial, and functional development of over 35 bar programs.

With over two decades in the industry, paired with an education degree, he combines practicality and creativity to build effective and efficient spaces, concept-rooted menus, and thoughtful trainings for successful staffs.

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