“Real recognises real…” In our latest SIP Talk, Danil Nevsky @cocktailman unpacks: ✨ What makes a real bar community 🧠 Why veterans matter more than algorithms 📈 How “offline authenticity” builds online followings”
As the name of her award-winning podcast suggests, Sandrae Lawrence loves cocktails. And that’s not all. The softly spoken icon is also a long-time advocate for recruiting greater diversity within the hospitality world, an industry she says is crying out for kick-ass People of Colour.
Peter Marks, chairman of Rekom UK is a 40-year veteran of the industry, overseeing 50 nightclubs, party bars and nighttime venues in Britain, many of which in regional towns. He talks about new nighttime experiences, how tech is saving the sector, and why nightclubs still matter to community.
David Boyle is a self-professed “giant data nerd”. In part 1 of our interview, the author of International Music Summit’s (IMS) annual business report reveals latest trends in dance and electronic music, clubs and festivals. Big trends for venues & events Latest audio experiences Why diversity drives audiences The surprising benefits of a healthy nightlife
Few people are across the trends and technology disrupting dance music like David Boyle. In part 2 of our interview, he dives into the Metaverse, TikTok, and why creating real-life experiences still matters.
Dance music and nightlife is often demonised, but a healthy nightlife improves the quality of life in cities, creating more cultural diversity and social equality. Nightlife advocate and former Night Mayor of Amsterdam Mirik Milan understands better than most.
Heroes, legends and icons exploring topical issues relevant to their domain of hospitality.
A sit-down conversation with an industry leader to explore topical issues relevant to their domain of hospitality (festivals, events, bars, hotels, etc). This video series provides a deep dive into topics affecting the state of the industry, shares lessons relevant to other hospitality domains and highlights expertise.
What’s on trend for hospitality in 2026?
Mehr Geschmack im Glas dank Fermentation: Profi-Tipps von Heiko Antoniewicz & Freddie Schefferski
Für Rezepte, Onboarding, Checklisten und vieles mehr: So funktioniert professionelles Prompten in der Bar
Für mehr Barflair im Restaurant: 5 gute Gründe für Cocktails in der Speisegastronomie
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