Educating Bartenders Worldwide.
By Beverage Trade Network
I started my career as a Bartender many years ago and I became passionate about it. Over the years, I decided to move to the Management side by being a constant vocation in each establishment that I found. So I studied a Master's in F&B Management and Restaurant / Hotel Management and that's where my new life began.
I am a Bar Director and I am involved in Menu designing, Standardization, Leadership and Training.
I think the most important thing is to go in the same direction, so it is important to know what types of goals the bar owner has in terms of quality.
Through constant collaborations in events and staff training regarding products.
In our case, being a Resort that is located on the beach, due to the weather, we bet on fresh and pleasant cocktails.
We have many restaurants and bars, so they generally do not have to carry a lot of alcoholic loads, which directly becomes more profitable than a classic cocktail bar.
I look for Premium quality.
2. Product quality
3. Quality of Service
4. Constant Innovation
Director of Bars at Puente Romano, Martina Vergari concocting a cocktail.
1. Bookending - Being positioned at the right place in the bar
2. Eye Contact
3. Body Language
4. Intonation (The way you talk) & Speed
5. Upgraded Liquor
I firmly believe that the passion for this job must be transmitted to new bartenders first of all. It is totally an alternative and dynamic world. There's nothing better than this!
- Porn Star Martini
- Old Fashioned
- Long drinks
It is the most important step not only for the sale but for customer loyalty too. It has to be accurate and elegant to define your type of restaurant.
A person in continuous evolution.
By incorporating them in the creation of new cocktails.
In our case, the Bartender does not have direct contact with the guest anymore, which has made the service faster and more meticulous.
Martina Vergari blow torch a cocktail
I see if it’s Trending.
Lately, I think it is the lack of professional staff. The only solution for this is constant Training and Involvement.
Fine Dining restaurants and Classic cocktail Bars.
The best part is the Dynamism, the worst is the Adaptation to the old habits.
Interviewed by Prithvi Nagpal, Editor & Sommelier, Beverage Trade Network