It’s no secret that low and non-alcoholic beverages have been skyrocketing in popularity over the past few years.
Back in 2021, Waitrose conducted a study that revealed that searches for these drinks were continually rising by 22 per cent each year. This is a trend that shows no signs of slowing down.
The result has been an explosion of consumer choice, with almost every major brand …
Photo by Valentin Ionut Photography
2023 is now underway and, according to a new consumer report, it’s going to be a busy year for events in the hospitality sector!
The team at Servaclean has put together a checklist of five things to help you prepare for the year ahead:
Bar Planning
The first quarter of the year is often the time when we plan for the rest …
Let’s face it.
Would you really want to stay and spend your hard-earned cash in a bar that felt dirty and unhygienic? Your customers likely wouldn’t either!
Ensuring your bar is clean, hygienic, and well-kept is not only essential for attracting and retaining customers but also, more importantly, for everyone’s safety.
We’ll dive into our top tips for maintaining a hygienic bar.
Make Cleaning A Routine
It’s a fact …
You did it!
Your dream of owning your own bar finally looks like a reality, and you’re beyond excited to get going.
From picking your colour scheme to choosing decor that screams ‘shabby chic, yet sophisticated’ – it’s easy to get carried away with it all!
But it’s important to remember that those oh-so-comfy sofas cost money, as does the glassware, the paint, bar stools, and, yep, …
Have you ever been somewhere familiar when, out of nowhere, the next time you go a small bar has appeared? Or perhaps you’ve attended an event where there’s a temporary bar there serving beers, cocktails, or other drinks. Once you’ve gotten over your absolute elation (don’t worry, we’ve been there!), you’ve more than likely established that the bar is a pop-up bar. But what …
So you’ve made the plunge! You’ve decided to go ahead and open your own venue. You’ve signed the papers, worked out your finances, and you’re ready to start the best part: designing your space.
But hold on!
While it’s super easy to get carried away and go with the first design you like, it’s important to make sure your bar, restaurant or hotel is fit for …
The hospitality industry has demonstrated remarkable strength, resilience, and adaptability in evolving and diversifying its business models. Here, the Servaclean team highlights some of the positive developments that have taken place over the past few years.
Outside Areas
Outside areas have developed from a couple of basic tables and chairs to bespoke pods, luxury domes with heating, lighting, décor and outdoor bars.
These investments have been huge …
In light of the current national staffing shortage and growing pressure of an increase to the national living wage, together with inflation and rising energy costs, the prospect of recruitment can be daunting to any employer.
As a bar owner, you may be left with the question of whether you should hire more staff to cope with demand and allow your business to grow. It …
A key consideration when it comes to designing and planning a bar is not just the space you have but what bar equipment you need and how the layout affects efficiency when bartenders need to make and serve drinks quickly at busy times.
If bar staff don’t have everything they need within arm’s reach, it means they’ll need to turn their back on customers to …
A Servaclean bar is one of the most hygienic behind the bar options available.
Below are five of the key reasons showing how hygiene is one of the key factors when we create amazing under bar designs.
Servaclean’s ‘GLASShelf’ is a unique and patented product. It has been proven to be the most hygienic way to store glasses after washing with pin-point rim contact. The …
