If you’ve spent any time in hospitality circles lately, you’ll have heard it. Guest expectations are evolving. Around the world, we’re seeing a wave of innovation. Some venues introducing self-serve tap walls and interactive drink stations, others launching tasting flights and many more crafting mini-cocktails built for moderation and exploration.
The self-serve experiment: convenience, curiosity and controversy
New concepts like Buddy’s in Newtown have drawn plenty of attention, and some debate, for their self-serve approach. The appeal is clear for some. Guests have the freedom to sample a lineup of beers, cocktails and even non-alc options at their own pace. No lines/ waiting, no pressure, lots of choice in front of them. For operators, it’s a novel way to reduce queues, encourage discovery and add an element of tech-driven theatre.
Of course, not everyone is convinced. Something ineffably special happens in the hands of a great bartender who is part showman, part friend and part artist. For some guests, that human touch and creative mixology is the highlight and a ritual that is just as important as the drink itself.
Taste the rainbow: flights, minis and discovery
Another fascinating direction we are seeing is the rise of cocktail tasting flights and mini serves. In the same way wine and whisky flights became a drawcard for education and upsell, mini-cocktail trios let guests sample the breadth of a bar’s creativity without overcommitting (on things like cost, ABV, sugar/calories). For trend-tracking guests, it’s a chance to compare classic cocktails, seasonal specials or even dial in their own personal favourite through a journey of tiny sips.
For venues, these formats boost engagement, drive social shares, word of mouth and help staff tell deeper menu stories. For guests, it’s moderation meets adventure which is surely a win all round.
So where does this leave the bartender?
So will technology replace the artistry and connection of the bar team? Never! If anything, as options multiply, the role of the bartender as guide, curator and storyteller becomes even more vital and not just serving but shaping the guest’s journey through these new formats. The best programs will find ways to blend the new (whether it be DIY, interactive stations, mini formats, cocktail flights etc…) with the classic hospitality that built the business in the first place.
Creating tomorrow’s hospitality together
The future is unlikely to be defined by either/or but by a rich blend of innovation and tradition.
- Interactive stations, bartender-led masterclasses and self-serve pours for autonomy, curiosity and guest participation.
- Mini cocktails and tasting flights for breadth and enhanced guest experience.
- Bartender-driven experiences for connection, expertise and a sprinkle of magic.
Wherever your venue sits on this spectrum, the real win is staying open to new ideas, to what guests want now and to the role of hospitality as experience, not just transaction.
How is your team leaning into these shifts? If you’ve trialled (or avoided) interactive or mini drink formats, what have you learned? I’d love to hear your thoughts on where the next chapter of drinks culture will take us.
