THE PADDINGTON

Driving a beverage program and its practical execution

  • Identifying target markets, business needs and concepts
  • Securing a sustainable cost of goods
  • Menu workshop and creative
  • Execution and real-time delivering on product
  • Back of house preparation, maintenance and standards
  • Stock control and purchasing

Driving the training program and the skills based development

  • Delivering bar training programs to the venue bar and/or front of house team at and beginnner and intermediate level consistantly encorperating bartenders, bar managers and leadership teams
  • Educating sustainable and suitable bar mechanics identifying strategy, long-term standards, mise en place planing and sequence of service standards.

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