Hugging the Bar
Hugging the Bar
Podcast Description
Welcome to the new and improved Hugging the Bar podcast!Mix up your favorite cocktail or mocktail, pour your favorite beer, and pull up a stool. We're getting into the ins and outs of the beverage alcohol and hospitality industries. Each month, we'll sit down with a different expert—bar owners, beverage directors, mixologists, brewers, distillers, taproom managers, marketers, journalists, social media consultants, educators, and more—to tackle topics from PR, employee education, consumer education, and drink and ingredient trends, to consumer behavior, DEI efforts, production techniques, and more. These conversations are a fascinating peek behind the curtain for enthusiasts, and for the pros, they're helpful dives into some of the most important, challenging issues for businesses in this industry today. I promise valuable takeaways from these trusted sources, with the aim of helping you survive—and even thrive—in the current climate.
Podcast Insights
Content Themes
Episodes cover a wide array of topics including PR strategies, employee education, consumer behavior, drink trends, and production techniques. For instance, episodes may feature discussions about innovative beer tasting events like Bier Omakase or delve into educational programs led by bar professionals such as Anton Kinloch, providing listeners with valuable insights into the industry's current landscape.
Welcome to the new and improved Hugging the Bar podcast!
Mix up your favorite cocktail or mocktail, pour your favorite beer, and pull up a stool. We’re getting into the ins and outs of the beverage alcohol and hospitality industries. Each month, we’ll sit down with a different expert—bar owners, beverage directors, mixologists, brewers, distillers, taproom managers, marketers, journalists, social media consultants, educators, and more—to tackle topics from PR, employee education, consumer education, and drink and ingredient trends, to consumer behavior, DEI efforts, production techniques, and more. These conversations are a fascinating peek behind the curtain for enthusiasts, and for the pros, they’re helpful dives into some of the most important, challenging issues for businesses in this industry today. I promise valuable takeaways from these trusted sources, with the aim of helping you survive—and even thrive—in the current climate.
If you read about drinks at all, you may know the relatively new NYC bar Hello Hello for its famed, elevated riff on a vodka Red Bull. But there’s so much more to unpack about this intriguing concept: Its day-to-night model as a café and bar, its three-pronged business approach as a coffee shop, bar, and distillery and how those prongs complement each other and are balanced to run smoothly; its overall high-dive design and atmosphere; and, of course, its creative cocktails. I chatted with Hello Hello’s director of food and beverage Luis Hernandez about all of these factors and why they work especially well today.
Disclaimer
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