“You can tell in about 30 seconds whether a bar was designed by someone who’s worked a busy shift or by someone who drew a nice picture,” says Nikita Matveev.
Read Full Article At Source
“You can tell in about 30 seconds whether a bar was designed by someone who’s worked a busy shift or by someone who drew a nice picture,” says Nikita Matveev.

His rule is that the cocktail station, or “cockpit” – the ice well, speed rail, water source, trash and glass rack – must be reachable within one or two steps. “Reaching, twisting, or bending repeatedly over a 10-hour shift drains productivity and physically wears down the team,” Antinori says. The cocktail station should be fixed from day one. Everything else – the backbar layout, furniture, lighting, shelving – can and should evolve with experience and guest traffic.
Peter Find is the chef-owner of Heimat, a German restaurant in Hong Kong where he redefines the cuisine of his homeland. He spoke to Andrew…
After a high-octane end to 2025, the K-drama industry kicks off the new year with a diverse slate of largely fantasy and romance fare, seemingly…
Yul Kwon rises at 6am and starts his day with stretches and a fitness regimen that includes planking for 60 to 90 seconds, 50 sit-ups,…
What do athletes Alysa Liu and Eileen Gu, actors Lola Tung and Hudson Williams, and singer Megan Skiendiel of Katseye all have in common? They…
4/5 stars By turns haunting and beguiling, Sound of Falling, which won the Jury Prize at the 2025 Cannes Film Festival, observes the lives of…