Before the doors of Blind Pony even open, João Costa and Tatiana Cardoso are already shaping what it will feel like: thoughtful, technical, and full of soul. Meet the people behind our Eva trolley campaign.
Great bars aren’t just designed for bartenders, they’re built with them!
Leveraging tribal knowledge to build better bars, together.
A short film and story on how Clemente Bar came to life, thoughtfully built to serve both guest and bartender.
A Nostalgic Underground Hideaway from Two Mixology Visionaries, with Matt Kelly of Make Design Studios Shaping the Interior Where Cocktails and Vinyl Collide in a Timeless Space.
Behind Bars Agency feature in this Punch article is a recognition and a testament to our team's dedication to revolutionizing bar design.
Seoul, a city blending tradition with modern vibes, is garnering attention in the global cocktail scene. Recently, Behind Bars had the honor of presenting at the Four Seasons Hotels and Resorts F&B leadership conference there. We shared insights on luxury hotel bar design and the secrets behind standout establishments.
Sam speaks with Cake Architecture’s Hugh Moncrieff on collaboration, creation and celebration.
Sam Millin talks about the ways bar design is changing to promote human connection.
Every bar we design at Behind Bars is unique and special in its own way. However, whether it’s a high-volume beer bar in a street food concept or an independent cocktail bar in Spain with Top 50 ambitions, there are 3 design components that are fundamental to them all. Here’s Sam Millin’s input on the 3 components:
Change isn’t easy. We humans are often resistant to change. We like the comfort of things we know and innately anticipate the extra effort required to do something new. This is especially so in the workplace. There’s nothing worse than coming in for a shift on a Friday night and someone has re-organised the buttons on the POS screen.
It’s happening! After more than a year of closed venues, inconsistent opening times, and general uncertainty the world is starting to open up again.
Sam speaks with Operations Manager of REN Group, Erik Jönsson.
Sam talks with Joachim Langebrekke about creating lasting, profitable concepts that engage with the local market.
Sam chats all things bar with F&B manager for Clarion Hotels Nordics, Tore Carlsson.