![]() ![]() How do you help increasing footfall at the bar? Will it suit well in my bar? Does it actually taste good? And then, of course, I look at the price. What do you look for when selecting a spirit for your bar? In NYC it would be Double Chicken Please, Mace, Angel's Share, and Katana Kitten. Can you give us an example of a good bar/restaurant drinks menu? We do this by creating new cocktails and serve them at lower prices. How do you work with your suppliers to drive sales?Īt Thyme Bar, we usually organize a special week with brands in which we focus on promoting certain products. It’s very sustainable and has top-quality products. According to you, what’s the most underrated cocktail ingredient or spirit? Loyalty is important, and lastly, passion, which goes without saying. ![]() Then, of course, a good bartender should be able to get into the details of the drinks, the customers, and the bar. Next comes knowledge, speed, and cleanliness at the bar. According to you, what are some of the most important skills for a bartender to have?Ī good bartender has to have many skills, and the most important one is being hospitable. The days are usually long but enjoyable most of the time. Then we close the bar and go home around 3-4 am. Around 2-3 pm, the rest of my team arrives, and at 5 pm, we open the bar. I arrive at the bar, turn the light on, look at the checklist of the previous night, and start my prep. Most of the time, my day starts at 11 am. At only 29 years old, LeBlanche has worked across the globe, including France, Switzerland, Australia, the UK, and is now settled in New York.Ĭurrently, LeBlanche is the Bar Director at Thyme Bar, The Flatiron’s underground drinking spot, where he works the bar, manages his team, and makes sure guests receive the ultimate speakeasy experience. French-born Jeremy LeBlanche has been working behind the bar for nine years now. ![]()
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