Dre Walters, owner of Old Mate’s Place and Old Love’s in Sydney, talks to Sam Bygrave as they conducts a SWOT analysis of his bars and the broader bar industry. Walters attributes the enduring success of his venues to a “timeless” atmosphere and a relentless focus on humble, attentive customer service rather than just cocktail complexity. He discusses significant industry threats, specifically the rising cost of goods and alcohol excise taxes, which forces operators to forecast extreme price increases over the next decade. Finally, he offers advice to aspiring bar owners, emphasising that rent is the most critical factor in site selection and that robust operational systems are essential for survival and scaling.

Today's guest is Paul Aguilar Voza, the R&D Manager at Himkok in Oslo, Norway. The bar has been around since 2015, and has picked up numerous accolades along the way. Himkok is also the Norwegian word for moonshine, and the venue is part bar, part distillery and part cocktail lab, as Paul talks about in this interview in Hong Kong during The World's 50 Best Bars. He talks about their menu development process — it takes between 8 months and a year for their menus to come to life — and about how they’ve structured the bar and their roster for high volume but innovative cocktails. He also talks about their approach to collaboration through their menus, which has exposed the bar to new audiences despite the bar being 10 years in.

This episode of Drinks At Work explores the dynamic relationship between bars and brands in the bar industry, and features Glenfiddich and The Balvenie ambassador, Ross Blainey, and his discussions with Monkey Shoulder & Sailor Jerry ambassador Rachael Bartlett, ALM’s Shawn Elliott, and Brisbane bar owner (and former brand ambassador) Pete Hollands — it's all about how bars can get the most from their interactions with brands.