opinionated alchemist

This time I would like to dedicate my post to individualism. There was a time, when I thought, that there is only one way [yes - the stoney way] for a bit for "the bar". And well, I am not completely off this opinion, I am just more open to look left and right. Still, I am more than anxious about the reputation of a bar like Barasti. Bar of the year or best bar? Not with my approval! Most popular bar? Likely, maybe -- depending on, what you would call a bar. So first of all, you would need to acknowledge, that there are several categories of "drinkeries". There is definitely the pub. There is the lounge bar / rooftop bar A nightclub definitely have its own category A supper club - is a mixture - yet I would say, it deserves [especially now] an own category The classic bar / American bar / Hotel bar... The restaurant bar.... And then there are also some dive bars... And jazz bars as well. All these categories, have different demands and other dyna...

There are two main opinions out, if it comes to drinks [not only mixed drinks - but also spirits and other liquors] - the first: you serve it how the guest wants it - the second: you serve it as your standard; assuming you have standards in your bar. There is nothing right or wrong here - there are two philosophies and a lot of grey shades - you just have to understand, what you are doing. Asking the guest for his preferred serve might sound foolish for some guests. Why? Talking of single malt whisky, cognac [and other brandies], but also highballs or just a Martini cocktail: If you are asking, for ice, the guest might assume, that you don't know what you are doing. Brandies and single malt whisky [but also eaux de vie, akvavit, even Irish whiskey] are served by default without ice. Don't argue [or do - in the comment section below], it is just like that. If a guest would like to have it on the rocks, he could ask for it [and in most cases we would be happy to individual...

For the moment, I am not only working on new menus, but overall on the strategy of Skylite. I made quite some progress - but finally got stuck on one important question: Customer [or better said guest] expectations. Now, you could tell me know 20 different guest expectations - however, are you really sure about this? And even more importantly - do these obvious guests expectations have priority, for the guest? Don't get me wrong - I think cleanliness, attentiveness of the server, food & beverage quality and so on are essential - but maybe, just maybe we can make the difference, if we are really sure about the priorities of guests. You can find a lot of discussions and studies about customer expectations - but surprisingly, they are based on assumptions and not evidence - and I could not find one study related to F&B, gastronomy or hospitality, which goes beyond the surface. Wanna have a practical example? There is a whole list of standards [which are based on ho...