Counter tip

Human Resources Management

The catering industry has been complaining about a lack of staff since before yesterday. But the pandemic has made the search for qualified staff even more difficult. Successful personnel management, however, must be thought far beyond recruitment.

Even when I started working in the catering industry, my superiors at the time told me that you would never be without work in our industry. And indeed: even before ... Read more ...

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Seasonality

Seasonality in the bar. If this is not a topic that occupies numerous Barkeeper . What better than to work with juicy fruits and vegetables that are full of flavor and with which you can put in front of the guests the best that nature has to offer.

The philosophy of working seasonally has long been established in many kitchens. The situation is different for some bartenders and bar owners. It is a fact that in many places the same drinks are served during the ... Read more...

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Cordials - the ingredient of the hour

In the shadow of gin, mezcal and amaro, cordials celebrated the comeback of the century. Without a marketing budget, because they are mostly homemade, they are still the secret stars of the Speed Rack today. The reigning Barkeeper of the year Victor Topart on the ingredient of the hour.

What a pleasure to tell you about cordials in the following lines, as they are a diverse, complex and sometimes somewhat blurred category. Let's jump back to their origins. ... Read more ...

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Cheap labour or expensive professionals?

Gastronomy is on the upswing again. No matter where you go as a guest, you are welcomed and served by happy faces. The employees are happy that they can finally do their job again and the managers are happy that they finally have turnover in their coffers again.

At the moment, I am increasingly being asked by other managers if I know and can recommend someone who is looking for a job in gastronomy. Often I even know a ... Read more ...

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Squeezed? No Citrus

"If someone gives you lemons, make a gin and tonic out of them. I have been asking myself more and more recently whether this is still in keeping with the times, i.e. I have also been looking into the issue of sustainability.

As co-owner and manager of a bar, I see it as my responsibility to consider how to work more ecologically in the bar landscape. Not an easy task when you consider the international product range ... Read more...

Kronenhalle Bar, Zurich

10 Questions for Anthony Kunz

The 29-year-old's life takes place between Zurich and Mainz (D) before he helps out his father in Germany for a month in his bar.

But the month was to turn into several years in which he fell in love with every aspect of bartending. Whether mixing or service - as long as Anthony, who has experience in the ... Read more...

Counter tip

Quality management
at the bar

Quality in service is not limited to the performance of the waiter at the guest, but is connected to many other factors. Service quality begins in the background, with a complex construct in which all the edges must function like clockwork.

Starting with reservation requests, through roster design, to saying goodbye to the guest and responding to guest feedback. Between these processes, a lot of hand movements and professionalism are required to make a guest ... Read more ...

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Simplicity: Simply ingenious

Two- or three-ingredient drinks without frills are the trend. Simplicity is about giving the individual ingredients more space, but there are also economic reasons for simpler drinks.

Last year, I went to the USA for the first time in my life. I travelled to New York with a simple goal: to explore the bar culture and to get a taste of it in some ... Read more...

Fruit fly
Counter tip

What helps against annoying fruit flies?

Summer is approaching, the temperatures are rising and the first surprises are appearing. Fruits and fruit that you could store in the fruit basket behind the counter in winter without any problems now quickly start to become overripe.

For fruit flies, this is the best time of the year, the gourmets' paradise has opened. How can you master the situation and get rid of the pests - or prevent them from ... Read more...

Syrups, Infusions & Shrubs

Homemade

Guests increasingly want to know the stories behind the drink ingredients. Those who know where their products come from and who produced them have an advantage in this situation - which is easy if he or she has made these products themselves.

All of us, or most of us who work behind the bar, have a certain urge to experiment. This is very useful because it gives rise to a great many new products and ... Read more...

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