Michal Dojčák took part in the prestigious World Class 2024 competition, held this year in Shanghai. Find out what is World Class, his favourite part of it, and his tips for future competitors.

Last week we spoke to Jason-Candid about Healthy Hospo, this week we discuss how he implements healthy work environment practices in his own role as a manager in the gastro industry. Find out his number one tip for improving the workplace without spending a cent.

Every worker in the hospitality industry knows that it’s a tough line of work, even when you love it. It can all take a toll on your mental health, and that’s where Healthy Hospo comes in. We talk with Jason-Candid Knüsel about what it is and how it can help.

As Mirror Bar strives to push innovation in cocktails and provide impeccable hospitality, guest shifts help overcome the challenge of getting anyone to notice beyond the borders of its small country.

“You’re not supposed to be permanently reducing your food waste. You’re supposed to prevent that - by design,” says chef Vojtech Végh.

A chat with Hedda Bruce, bar manager at Tjoget in Stockholm.

A celebration of bartenders from owners, connoisseurs, and bartenders themselves.

Your added value of the drink.

Max La Rocca advice.

New member of The Cocktail Balance.

Learning from the best.

Fusion of gastronomy & science world.

All about project The Cocktail Balance.