Bartenders shake up the business
Subscribe to enjoy similar stories. One of the key strengths of a good bartender is a razor-sharp memory. It’s useful not only to recall recipes in seconds, but also remember details, like a patron’s name and their preferences.
It’s a quality often overlooked by guests, but it’s a hook to build loyalty. The simple act of remembering is a form of personalised service, and a thoughtful bartender makes it seem effortless to warrant return visits. This is one of the many aspects that defines a bar owned by a bartender—beyond great cocktails.
Take a look at Asia’s 50 Best Bars through the years: it is dominated by places that are wholly or partially owned by bartenders. From India, Delhi’s Sidecar frequently features on this list and this year, its co-owner, bartender Yangdup Lama, was awarded the prestigious title of Industry Icon in Asia. “You will have a much better and holistic experience in a bartender-run bar.
As bartenders, we inherently know what consumers want," says Lama. “My definition of a good bartender is somebody who can make a regular beer taste better at his bar." While it boils down to touchpoints like the serve-ware, temperature, and ambience, there are intangibles such as the hospitality with which it is served. In Lama’s case, these came together to create India’s first “bartender’s bar" Cocktails and Dreams in Gurugram, which he opened in 2012 in partnership with hospitality entrepreneur Minakshi Singh.
Six years down the line, the duo launched the multiple award-winning Sidecar in Delhi. Within the last decade, bar guests have become discerning too and seek drinks beyond ice-cold mojitos. They want to be impressed by sous-vide Negroni, pickled Gimlets and zero-alcohol Old Fashioned.
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