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NEWS AND EVENTS

HOTEL BARS REJIGGERED

11/13/2018

Comments

 
Picture
Hotel Bars are undergoing transformation. As the craft cocktail scene becomes more prevalent, more thought is being put into these bar programs. Alia Akkam interviewed Shel Bourdon of Two Roads Hospitality about her perspective on this evolution.
​Shel Bourdon is the National Director of Bars for Two Roads
Hospitality, which includes Joie de Vivre Hotels & Resorts, Thompson Hotels and Chicago Athletic Association
 
BEVERAGE MEDIA GROUP: How do you think Two Roads has helped redefine the notion of a hotel bar?
 
SHEL BOURDON: My hope is that we are elevating the standard of a hotel bar. By focusing equally on concept, design, storytelling and education, we are working to earn the trust of both hotel guests and the local community to show them how our bars are thoughtful and service-driven.
 
BMG: Describe one of the beverage programs that is pushing that vision forward.
 
SB: I really love what Matt Martelli and Josh Haddock are doing at the Nest. It’s our rooftop at the Thompson Seattle, and it is packed from the moment it opens until last call. The service and quality of the cocktails are on par with some of the most prestigious bars in the country, all while they are four deep at the bar. It’s really impressive.
 
BMG: With numerous hotel brands, how does Two Roads promote consistency in its staff training?
 
SB: Day one, we start with 30 classic cocktails every bartender should know, to get everyone on the same page so that every guest is receiving the same recipe for an Old Fashioned and Margarita. Collaboration is key in this process, as everyone is contributing and committed to a streamlined set of house classics. They vary slightly at each hotel, depending on the region and local trends.
 
BMG: A number of venues in Two Roads properties keep garnering buzz, including Topside at Joie de Vivre’s Hotel Revival in Baltimore, Cindy’s at the Chicago Athletic Association and the Bar at Joie de Vivre’s Hotel Kabuki in San Francisco. What’s exciting ahead?
 
SB: I am currently with our team at Laureate, our newest bar at Joie de Vivre’s Laurel Inn in San Francisco. The commitment to supporting local has helped us drive excitement from the neighborhood.  Every cocktail on the menu has an element of the Bay Area as an ingredient, which has helped the community understand that we are here for them. ■
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  • Subscribe
  • Digital Edition
    • Digital Edition
    • Digital Archive
  • The Beverage Guide
    • Beer >
      • Kamaʻāina Brewers >
        • Kauai Breweries >
          • Kaua'i Island Brewing Co.
        • Oahu Breweries >
          • Aloha Beer Co
          • Beer Lab
          • Bent Tail Brewing
          • Broken Boundary Brewery
          • Hana Koa Brewing Co
          • Honolulu Beerworks
          • Inu Island Ales
          • Lanikai Brewing Co
          • Waikiki Brewing Company
        • Maui Breweries >
          • Maui Brewing Co
          • Maui Seltzer
          • Kohola Brewery
        • Big Island Breweries >
          • Big Island Brewhaus
          • Ola Brewing
          • Hilo Brewing
          • Kona Brewing
      • Firestone Walker Brewing Co
      • Golden Road Brewing
      • San Miguel
      • Stella Artois Summer Solstice Lager
    • Spirits >
      • Kamaʻāina Distillers >
        • Aloha Awamori
        • Hali'imaile Distilling Company
        • Hanalei Spirits
        • Hawaii Sea Spirits
        • Hawaiian Shochu Co
        • Island Distillers
        • Ko Hana Rum
        • Kolani Distillers
        • Koloa Rum >
          • Koloa Cacao Rum
        • Ko'olau Distillery
        • Kuleana Rumworks
        • Kupu Spirits >
          • Kupu Whiskey
        • Royal Hawaiian Spirits
      • Bitters
      • Brandy >
        • Emperador Brandy
        • Fundador Brandy
      • Gin >
        • Indoggo Gin
      • Liqueurs and Cordials >
        • Chareau
      • Ready Made Cocktails >
        • 10 Barrels Brewing Co.
      • Rum >
        • Lemon Hart and Son
        • Real McCoy Rum
        • Tanduay Rum
      • Shochu
      • Mezcal and Tequila >
        • Del Maguey
        • Tequila Comisario
        • Tequila Komos
      • Vodka
    • Cider >
      • Paradise Ciders
    • Sake
    • Wine >
      • Winemaking >
        • The Science of Grapes
        • Wine Making: Pre-Fermentation Process
        • A Guide To: Wine Fermentation Part 1 - Yeast
      • Kamaʻāina Wine Makers >
        • Maui Wine
      • Red Wine >
        • Bordeaux Reds
        • Cabernet Sauvignon
        • Grenache
        • Malbec
        • Merlot
        • Zinfandel
      • White Wine >
        • Gewrztraminer
        • Riesling
        • Sauvignon Blanc
      • Rosé
      • Sparkling Wine
    • Non-Alcoholic Beverages >
      • Kamaʻāina Beverages >
        • Hawaiian Sun
    • Featured Articles >
      • A Guide to Cocktail Construction
      • A Guide To: Alcohol Fermentation
      • A Guide to Filipino Flavors
      • A Guide to Oak Barrel Aging
      • Stills
      • A Guide to Pricing Strategy
      • Your Dapper Consulting: An Approach to the Democratization of Venture Capital Investing
    • Product Index
    • New Products
  • News and Events
    • Navigating COVID-19
    • Odom Corporation Acquires A-B Sales of Hawaii
  • About
    • Terms & Conditions
    • Media Kit
    • Contact