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Byron Bay, NSW, Australia
Bar Designer & Consultant

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Tuesday, August 25, 2009

Bar Design for The Times

Every year, dozens of new bars open and close their doors around the country and hundreds do the same accross the globe. What makes some new bars more likely to succeed than others and what can Bar Chef do to help you secure the success of your new bar?

With over ten years experience working and managing every style of bar in the market, BC can help you get the best new bar design to suit your venue. There is nothing generic about a Bar Chef bar and every facet of structure, concept and design is angled precisely to maximize productivity, personality, function, form, aesthetic appeal, maintenance, occupational health & safety and above all profitability. Since 2002, I have assisted over a dozen bar and restaurant owners prepare, repair and revive their venues and it's these opportunities that have allowed me to gain a unique insight into what makes bars work best in different environments. No other consultant or designer has the inside knowledge or ability that Bar Chef has to guarantee you get the best results every time, the first time.

Paired with these unique skills and valuable experiences is the partnerships and support systems that Bar Chef has formed over the years. These contacts are crucial to the success of your venue and provide you with instant access to all the benefits associated with these relationships, without having to spend your own time and money building them from scratch.

Taking advantage of such a unique service will not only save you a significant amount of money on set-up costs but will also help to increase your chances of success in a very competitive industry. For more information on any of the services listed on this site, contact me directly or email your inquiry to barchef1@hotmail.com

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Cocktail Recipe

Mighty Monk
A Winter cocktail served warm, after a meal. Designed for cold windy nights at the Malaya.

Ingredients
30mls Dom Benedictine Liqueur
15mls Cinnamon infused vodka
120mls Hot milk
5mls Chartreuse
Freshly ground nutmeg
Cinnamon stick for garnish


Method
Add Benedictine, vodka and hot milk to glass, ignite chartreuse on a table spoon over glass, sprinkle with nutmeg and drizzle in slowly. Garnish by placing cinnamon stick/quill in glass.

Glass
Dessert wine glass or thick 'bistro' glass.

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