Perspectives
Season 1
Design & Technology
Who are bars designed for?
In this episode, we look at the impact that design and functionality (or the lack thereof) can have when running a bar – exploring how customer experience is only as good as the experience and efficiency of the bartenders themselves.
Along the way, we speak to a bar design expert, innovative bartenders and a tech professional – inspiring our audience with examples of beautiful – and functional – hospitality design, whilst uncovering the spectrum of decisions that can affect (and improve) the day-to-day workings of a bartenders workplace…
Contributors
Alex Ruas
Design and Technology ExpertAlex Ruas is an Oslo based entrepreneur passionate about innovation in the hospitality industry. A former bartender, he has taken his 12 years of bartending experience and used it as the catalyst to build the best bars of the future. Bar stations are often designed by kitchen suppliers and Alex believes the industry deserves a more holistic approach to bar design.
Show MoreAlex Ruas
Design and Technology ExpertAlex Ruas is an Oslo based entrepreneur passionate about innovation in the hospitality industry. A former bartender, he has taken his 12 years of bartending experience and used it as the catalyst to build the best bars of the future. Bar stations are often designed by kitchen suppliers and Alex believes the industry deserves a more holistic approach to bar design.
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Samantha MacRae
Design and Technology ExpertSplitting her time between Norway and Canada, Sam is the Creative Director of Behind Bars in Oslo. She approaches her work believing in the “beauty within function” – a certain kind of beautiful that functionality creates. Her design aesthetic focuses on materials, simplicity and quality. Some might not appreciate a multi-directional brushed stainless-steel bench, but she does. And so do Behind Bars’ clients. Coming from an architectural background, Sam has brought a multi-facet and collaborative design approach, which has influenced the design direction of the Behind Bars. She has teamed up with some of the best in the industry and is constantly humbled by the people she has the chance to work with.
Show MoreSamantha MacRae
Design and Technology ExpertSplitting her time between Norway and Canada, Sam is the Creative Director of Behind Bars in Oslo. She approaches her work believing in the “beauty within function” – a certain kind of beautiful that functionality creates. Her design aesthetic focuses on materials, simplicity and quality. Some might not appreciate a multi-directional brushed stainless-steel bench, but she does. And so do Behind Bars’ clients. Coming from an architectural background, Sam has brought a multi-facet and collaborative design approach, which has influenced the design direction of the Behind Bars. She has teamed up with some of the best in the industry and is constantly humbled by the people she has the chance to work with.
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Milo Occhipinti
Owner, UNSEENBorn in Verona in 1986 Milo realized at the young age of 17 that bartending was going to be his career, drawing passion from his summer jobs in hospitality. Milo has worked at many different venues in his city, until 2013 when he moved to London. In London Milo ran a speak easy called Bermondsey Arts Club, the first cocktail bar in a refurbished Victorian toilet, before moving to a high-volume music venue, NT’s, in London Fields. In 2016 Milo returned to Milan, Italy to join the team at MAG, 1930. Before opening Unseen, one of the most iconic and distinctive places in Milan in 2020. Unseen is a true reflection of his own vision of how the drink industry and how a bar can facilitate guests optimum experiences.
Show MoreMilo Occhipinti
Owner, UNSEENBorn in Verona in 1986 Milo realized at the young age of 17 that bartending was going to be his career, drawing passion from his summer jobs in hospitality. Milo has worked at many different venues in his city, until 2013 when he moved to London. In London Milo ran a speak easy called Bermondsey Arts Club, the first cocktail bar in a refurbished Victorian toilet, before moving to a high-volume music venue, NT’s, in London Fields. In 2016 Milo returned to Milan, Italy to join the team at MAG, 1930. Before opening Unseen, one of the most iconic and distinctive places in Milan in 2020. Unseen is a true reflection of his own vision of how the drink industry and how a bar can facilitate guests optimum experiences.
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Vijay Mudaliar
Co-owner of Native Bar and Analogue Bar, SingaporeVijay is a star in the Singapore Cocktail Scene. His career started in 2008 as a student looking for spare cash. An opportunity came knocking when Michelin Starred Chef Jason Atherton was expanding in Singapore. Vijay worked is several different places around the world, from The Library in Singapore to The Blind Pig in London till the Operation Dagger, a progressive bar that explores distillation, fermentation and other forward-thinking techniques. Vijay is also a pioneer in Singapore for a modern form of foraging coined as 'urban foraging' which involves searching for wild food resources and incorporating them into cocktails. Nowadays, he runs Native, that seats no more than 30 people; his way of operating is revolutionizing: the way to think about waste, sustainability, and responsible bartending.
Show MoreVijay Mudaliar
Co-owner of Native Bar and Analogue Bar, SingaporeVijay is a star in the Singapore Cocktail Scene. His career started in 2008 as a student looking for spare cash. An opportunity came knocking when Michelin Starred Chef Jason Atherton was expanding in Singapore. Vijay worked is several different places around the world, from The Library in Singapore to The Blind Pig in London till the Operation Dagger, a progressive bar that explores distillation, fermentation and other forward-thinking techniques. Vijay is also a pioneer in Singapore for a modern form of foraging coined as 'urban foraging' which involves searching for wild food resources and incorporating them into cocktails. Nowadays, he runs Native, that seats no more than 30 people; his way of operating is revolutionizing: the way to think about waste, sustainability, and responsible bartending.
Show LessFurther Reading
Article
10 Ways Instagram Can Improve Your Bar BusinessNowadays, 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 […]
Article
Numbers Game: How Good Bar Design Can Impact Your Bar’s ProfitabilityDesign choices can deeply impact the profitability of a bar. Check out how to implement the best ideas, here
Article
Extracting flavour series: Marcis Dzelzainis on the pros and cons of using a rotovapFor the third instalment of our series, bartender and co-founder of Idyll Drinks Marcis Dzelzainis weighs up whether the mighty rotovap is worth the investment What is a rotovap? A rotary evaporator, or rotovap for short, is a type of still used to distil organic materials in a solvent, under vacuum, and at low temperature. […]
Article
Extracting flavour series: Breaking down how supercritical fluid extraction worksIn the fourth instalment of our series on extracting flavour, head distiller and co-founder of Hepple Spirits Company Chris Garden explains how Hepple uses supercritical fluid extraction to extract juniper oil Supercritical fluid extraction is used in many industries, from the fragrance industry through to the pharmaceutical industry. By applying high pressure and temperature to […]
Article
Simon Ford – How to Create a BrandDiscover every detail you'll need to cover, for you to achieve the perfect brand creation. Here's our chat with Simon Ford
Article
Extracting flavour: Marcis Dzelzainis on how to use an alembic stillFor the sixth installment of our extracting flavour series, bartender and co-founder of Idyll Drinks Marcis Dzelzainis talks alembic stills, from its origins to creating hydrosols and hydrolats – and how it compares to the rotovap If you’ve visited distilleries, the most common type of still you’re likely to have come across is the alembic […]
Discover Campari Academy
With insight and knowledge from industry icon Monica Berg, we’re looking beyond the bar to educate and inspire bartenders at all levels of their careers on a global scale in a way that’s never been seen before.
