Educating Bartenders Worldwide.
By Beverage Trade Network
Daniel Susko, over his 16 years in the hospitality industry, has spread his wings across a wide range of establishments. From high-street fast-paced bars, neighborhood favorites to multisite high-profile hotels, including Sushi Samba, Duck & Waffle, and Soho House; Susko is now the Head of Bars at Annabel’s, which is part of the globally recognized group — The Birley Clubs.
The bar industry allows you to be creative, make decisions and act on your feet whilst taking in the limelight! What's not to like?
You have to be adaptive now more than ever. Embrace the new normal and be fast in implementing change. Explore remote possibilities. Being hospitable is valued more than ever, every interaction with the guest counts. Good service should not be underestimated as it will bring patrons back to venues.
The pandemic damaged our industry. We witnessed venue closures, lots of talent moved on to other ventures. On the bright side, time off work allowed us to better ourselves. Acquire additional knowledge, grow mentally, and spend more time with loved ones.
Multitasking and being quick-witted.
Does the brand/product fit the venue? Will it embrace the overall offering and experience?
Nowadays it has to be a combination of the best practices. Venue activations, financial support, and brand training/incentives.
‘Low and no' movement will prevail. Lower or no ABV brands will continue to get momentum, enhanced by self-sustained and environment-friendly producers.
I also have to mention home delivery/ready-to-drink products. The category has seen immense growth. Cocktail kits and sets are here to stay. Personally, I would like to see the fun element comeback in cocktail trends and going out experience in general. Approachable, friendly, high-quality product to prevail. As a category, I would like whiskey (all reflections) to receive more exposure.
Annabel’s, courtesy of Daniel Susko
Facing daily challenges and working on new projects.
No one favorite can be highlighted.
Currently, I'm with a members club, our approach to foot traffic differs in comparison to a typical venue. But if I would pinpoint one direction, it would be a focus on themed dinners and venue activations.
Don't cut yourself short. You play a key part in the business. You’re a great host, take orders, ring sales through, produce drinks, serve, collect feedback, settle the bill. No one else contributes more and [what is] mentioned above just scratches the surface of tasks at hand.