In a recent episode of Inside the Drinks Business, Beverage Trade Network's CEO Sid Patel sat down with Luca Palmiotto, head bartender at Soho House London, to dive into what it takes to create a new bar within a global franchise. Take a look at some of the key findings shared by Palmiotto. And to watch the entire interview click here.

Key Considerations When Setting Up a Bar

When asked about the checklist followed while setting up a new bar, Luca stressed the importance of meticulous organization and communication. “In a place like a bar, especially at Soho House, organization is key. And communication between employees is just as crucial,” he said. A well-structured setup ensures smooth operations, allowing staff to deliver a flawless experience to guests.

Luca’s role, as head bartender, involves overseeing every aspect of bar operations. From ensuring fresh garnishes are prepped to maintaining transparency with customers, he ensures the highest standards are met. Leading a large team of bartenders, Luca acknowledges that people management can be one of the trickiest aspects of the job. “Recruiting the right people and matching their level of experience with the expectations of Soho House is always a challenge,” he noted.

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The Art of Bartending: Keeping It Clean and Simple

Defining what makes a great bartender, Luca highlighted two essential traits: cleanliness and accuracy. “That’s 50% of the job,” he shared. At Soho House, they intentionally avoid overcomplicating their drinks. “Our drinks need to be standard across all our bars, no matter where in the world, which means keeping things simple yet precise.” The idea is to deliver consistent quality that aligns with the brand’s identity.

As for emerging trends, being an Italian himself, Luca sees vermouth as an underdog he hopes will catch on, but acknowledges that mezcal is gaining momentum. On the other hand, gin and vodka seem to be stagnating. "Gin and vodka will soon hardly be mentioned," Luca remarked. The rise of health-conscious choices is also fueling the popularity of mocktails and zero-proof spirits. “People want to be healthy, and are noticeably opting out of calorific drinks and sugary cocktails.”

To watch the full interview, click here!