Everyone needs to eat and drink - every human and most living animals. People in particular are social creatures, relying on complex organised networks to get resources they need (or want). The restaurant is a natural result of these pressures. It follows that hospitality is one of the oldest industries in recorded human history. Restaurants have likely been around for as long as civilisation, and possibly even before in some form of proto-eatery with lesser hominids. Doubtful? If the thought of Neanderthals trading shiny stones for flame-grilled mammoth in the Pleistocene seems unreasonable, I have some entrepreneurial monkeys to show you that both understand their need for food and seemingly have the ability to barter…
With tens of millions of restaurants worldwide F&B (food and beverage) may be the most common type of business. Making use of knowledge from the fields of psychology and biology to mathematics and material science it is certainly one of the most complex! This is where we come in - BahaBar exists to simplify hospitality.
The industry has suffered from an enduring lack of innovation. We plan to change this. We want to empower restauranteurs, service staff, and patrons with tools that respectively reduce workload, promote agency, and nurture joy. Traditionally, innovators in the space have focused solely on technical solutions. We are taking a different approach. We want to weave the technological into the cognitive and psychosocial to enhance human perception at its core.
The BahaBar team brings specialists from a wide range of expertise and backgrounds - mixology, bartending, finance, management, psychology, computer science, and customer care. We believe that a holistic blend of these disciplines will yield previously unseen innovations. We seek to revolutionise both the processes by which humans provide entertainment and the ways we enjoy our leisure time.
Our goal with Shaken Not Stirred is to narrate our adventures in bar consulting. We will feature philosophical tidbits from management, psychology, and business - sharing all of the cocktail dreams and mixology nightmares we discover along the way. If you run a restaurant, work in hospitality, or have a passing interest in food and beverage, this newsletter is for you.
It’s time to build better bars. :)