IMI Agency’s Post

An open bar isn't just a luxury—it's a key element that can elevate your event from ordinary to extraordinary. Here's why: 🍷 Enhanced Guest Experience: With an open bar, your guests have access to a wide range of drinks, ensuring everyone finds something they love. It adds a personal touch that makes your event memorable and enjoyable. 🍹 Encourages Socializing: A well-stocked bar is a natural gathering spot, encouraging guests to mingle and interact. It sets the tone for a lively, engaging atmosphere that keeps the party going. 🍸 Professional Touch: With a skilled bartender like Brandon Vanaman, you're not just offering drinks—you're providing a crafted experience. From signature cocktails to impeccable service, an open bar adds sophistication and class to any event. Ready to take your event to the next level? Follow us for more event tips and book Brandon Vanaman for an unforgettable open bar experience! 📞 +1 260-310-7415 #OpenBarEssentials #EventPlanning #BlackTieBartending #BrandonVanaman #CocktailExperience #EventHosting #ProfessionalBartending #UnforgettableEvents #LuxuryEvents #EventInspiration #CraftCocktails #MixologyMagic #GuestExperience #SocialAtmosphere #EventTips

81% & 68% 📊 81% of operators are optimistic about the prospects for the hospitality sector 🍹 68% of bartenders agree that bartending has good career prospects These impressive figures from the CGA by NIQ Global Bartender Report highlight a bright future for the hospitality industry. Recently, I attended a webinar with Charlie Mitchell and George Argyropoulos on "How to Win in the On Premise Sector in 2024," where we explored key global trends and strategies for success in this exciting sector. #GlobalOnPremiseTrends #OnPremiseSectorInsights #OptimismInHospitalitySector #BartendingCareerOpportunities

HIGH VOLUME OPERATIONS. Efficiency and creativity can coexist seamlessly. Investing in professional equipment, a modern smart bar design and setup, craft bar training, a strong bar program, and tailor-made logistic systems are essential to maintaining quality during peak hours. Exceptional service is about more than just the drink; it’s about creating memorable guest experiences from the moment they walk in. Implementing a streamlined workflow is crucial for handling high volumes without compromising quality. It reduces wait times and ensures consistency in every cocktail served. High-volume operations demand a team that is not only skilled but also adaptable and quick. By integrating these principles, the venue can achieve the perfect blend of efficiency, creativity, and exceptional service. At Cocktail Professor, we are dedicated to helping you reach new heights in luxury hospitality. Let’s raise the bar together. #LuxuryHospitality #HighVolumeOperations #CocktailBar #BarConsultancy #EfficientService #ExceptionalExperience #CocktailProfessor

🔥 Want to 'pick my brain'? Have direct questions on your wedding business, sales & revenue? How to grow, what to focus on next, how to be smart with your team and recourses? Here's your opportunity: Join me in person in London. You're invited to the best kick start to 2024. AND it's only for 10 people. That's right. Just 10 guests will join for the best way to start your new year. 5 course Michelin star menu. By the exciting and innovative, Heston Blumenthal. In the beautiful surroundings of the Mandarin Oriental Hyde Park. A VIP lunch for wedding, events and hospitality professionals who want to be part of a high level conversation, while experiencing the finest dining experience. 2 seats left. Invest in yourself and let's get 2024 off to THE best start. Sit at THIS table with me and a small group of other like-minded people. Everyone is invited but only 2 seats remain empty. >> If this sounds exciting, link in first comments to full info <<

Since the beginning of 2024, I’ve had the privilege of visiting over 60 cocktail bars across different cities and countries. It’s been an incredible journey—a whirlwind of flavors, creativity, and hospitality that’s expanded my appreciation for the craft and the community behind it. Each visit revealed something unique, whether it was the artistry of a bartender, the innovation behind a drink, or the ambiance that brought it all together. But this journey hasn’t just been about enjoyment; it’s also raised deep questions about the future of our industry. As I’ve seen different approaches to cocktail culture, from traditional to avant-garde, I’ve started to wonder: Where is the line between craftsmanship and accessibility? How do we maintain the human essence of bars as welcoming spaces in an industry that’s evolving so quickly? These experiences have both inspired me and sparked reflection on where we’re headed and how we can navigate the delicate balance between innovation and the core values of hospitality. While the artistry of craft cocktails has undeniably elevated the bar experience, it also raises a philosophical dilemma: Can the pursuit of perfection, precision, and exclusivity in the craft paradoxically distance the very souls it seeks to captivate? In striving for mastery through rare ingredients and intricate techniques, there emerges a tension between the elevated, almost esoteric nature of the craft and the essential purpose of the bar as a space of human connection, warmth, and inclusion. This philosophy grapples with the inherent conflict between cocktail creation as an expression of high art and the bar’s deeper role as a communal, egalitarian gathering place. The bar is, at its core, a sanctuary where people come not just to drink, but to belong. The challenge, then, is how to preserve the alchemy of the craft—the creativity, the beauty, the reverence for detail—without alienating those who seek simplicity, comfort, and unpretentious engagement. Does the relentless pursuit of the perfect cocktail elevate the human experience, or does it create a barrier between those who understand and those who simply wish to enjoy? Can the essence of hospitality—warmth, generosity, and shared experience—coexist with the rarified air of cocktail artistry, or does one inevitably overshadow the other?

A couple of important components in hospitality is communication & know-how. Occasionally, bartenders may sometimes miss these. Take a look at a few of the Do's and Don'ts. Don’t forget to chime in with your thoughts. Familiarizing yourself with the above habits may help you become a more successful bartender. GIve them a try. ------ 🌐 https://lnkd.in/gKvPfyC8 . . . . #bartendingtips #bartendingskills #bartendertips #bartendinglife #learnbartending

🌟 Countdown to Cannes Lions: Week 2! 🌟 Where should you network and dine in Cannes? Discover the top restaurants, bistros, and hidden gems perfect for business meetings and casual chats. 🍴🌆 Get all the details in our latest blog #CannesLions #NetworkingLikeAPro #DiningInCannes #BusinessMeetings

Views on local hospitality #3005 Jiggers! F&B managers, bar managers, etc this is a very important tool for the stocking & for the balance of the drinks Bartenders, if the jiggers that the F&B, bar managers, owners, etc are buying its not good TELL THEM to buy new ones, ideally with measurement numbers inside and USE THEM. BTW, when we say free pouring this is definitely not what we mean! 🍸 #hotelbars #cyprus #hospitality

Say hello👋 to Jack Nelson, Bar Supervisor for Roka Restaurants Aldwych & Hubertus Circle Member, and our exceptional #FaceOfTheWeek! Beginning his journey at Roka in 2023, Jack has worked his way up to his current role as Bar Supervisor, alongside running the cocktail development at their sister venue Inko Nito. Speaking on his love for the industry, Jack shares, “The people you meet, I know it sounds cliché. Being a part of Jägermeister UK's Hubertus Circle in particular has given me an insight into people that share my passion. Not only can I learn and grow from them, but I have made lifelong friends I can spend my off-time with. It has made my career that much more special.” The future looks bright for Jack as he shares his short and long-term goals, “My short term is working my way to Head Bartender with Roka. I’ve fallen in love with the company during my year working here and alongside having the opportunities to put my ideas in place, having the option to share what our sites have to offer with more people is something I would love. “Long-term, I follow the same dreams of many: I would love to open my own bar when it gets to a point where I’ve learned enough that this big city could give me. While it feels like a long way away, the people I’m meeting and the opportunities that are emerging are preparing me for it every day.” Delving into what, in his opinion, makes an exceptional hospitality professional, Jack explains, “Someone who understands why people enter our venues. Someone who knows that we, as alcohol wizards, must be striving to make an experience that much more special every single day. It’s not all about speed of service, a fair majority of the time it’s more about your personal one-on-one interactions. “With practice, anyone can make an excellent daiquiri in a minute, but it means nothing if your guests don’t enjoy themselves. Whip out the dad jokes if you want a cheat code though.” To conclude, Jack shares some words of advice to fellow hospitality professionals, “The real reason we get into this is for the guests we meet and look after - not just to impress other bartenders. Many high-profile people I know who have been at this for decades admit they have to google a spec now and then... Focus on your guests and everything else will fall into place. “Meet people, build on your "bar personality", and know what you want out of this. If you want to go to bar seminars and shout out answers to prove you know it already, then go ahead. But if you want a respected career, the key is the people you serve. Keep at it; you’re gonna get it. I hope to meet you at the spot when I get there too ❤️”