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WORKPLAY

2/1/2019

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Picture
Aloha! Gabrielle here to take another look at design and how it works with bar and restaurants specifically!  This month’s focus is a project near and dear to my heart as I got to be a part of the design team. The challenge was to to take a pre-existing co-work space and make it in to a premier craft cocktail bar.

http://www.workplayhi.com/
​​

814 Ilaniwai St, Honolulu, HI 96813
Phone: (808) 457-1322

Hours: ​
M-W: 7 AM to 10 PM
TH-SAT: 7 AM to 12 AM


HAPPY HOUR
Monday-Friday, 4-6 PM

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HARRY'S HARDWARE EMPORIUM

11/30/2018

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​When designing a bar, I always return to the question: What makes a place magical, a place to have a night to never forget? A great example of an enchanting space is Harry’s Hardware Emporium, one of Honolulu’s few hidden speakeasy’s to those “in the know”. This bar is designed and owned by Dave Newman, also owner of the adjacent Pint and Jigger and former United States Bartending Guild President. The concept was conceived over twenty years ago, but only recently has been unveiled.
Address: 1936 S King St. Honolulu, HI 96826
Reservations Call or Text: (808) 379-3887

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Bevy

9/1/2018

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To highlight a few of the aspects I touched on last month we are going to take a closer look at one of my all time favorite bar spaces Bevy, owned and designed by my mentor, master mixologist Christian Self and his business partner and DJ Timo Lee.

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Bar Design 100

8/1/2018

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Designing an efficient bar or restaurant is similar to designing any other space. The difference is in the details, as they can make or break functionality. The challenge for many non-specialized designers that have no bartending experience, is a lack of understanding the specific needs of the space, just as someone who has never cooked may face challenges when designing a kitchen. 

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A Conversation with Gabrielle Maser

7/1/2018

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​What makes for a well designed bar?  Pretty? Sure.  Maximizes seating while keeping the guest comfortable? Great.  Designed to give the user a great experience? Yes.  But who is the user of a bar?  Problematically, most bars are designed with the user of the bar being the guest. Except a guest uses a bar in the same way one uses a table.  All a guest needs to be able to do is put a drink down.  The real user of the bar is the bartender. What exacerbates the problem is when the bar is created by someone who has never bartended. This inevitably results in lost of revenue.

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    Gabrielle
    Maser


    What makes for a well designed bar?  Pretty? Sure.  Maximizes seating while keeping the guest comfortable? Great.  Designed to give the user a great experience? Yes.  But who is the user of a bar? 

    Problematically, most bars are designed with the user of the bar being the guest.
     

    Gabrielle Maser, provides a unique perspective, as she is the director and owner of 
    konacocktailacademy.com 
    a virtual professional bartending program. 

    ​Follow her on Instagram at 
    ​@konacocktailacademy

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  • Subscribe
  • Digital Edition
    • Digital Edition
    • Digital Brand Index
    • Digital Archive
  • Beverage Guide
    • Flavor and Cocktail Construction >
      • A Guide to: Flavor Pairings and Recipe Development
      • A Guide to: Cocktail Construction
      • Flower Aroma Compounds
      • A Guide to: Herb Aroma Compounds
      • A Guide to: Spice Aroma Compounds
      • Fruit Aroma Componds
      • Japanese Flavors
      • A Guide to Indigenous Mesoamerican Cocktail Ingredients
    • Production Fundamentals >
      • A Guide to: Alcoholic Fermentation
      • Introduction to Cacao and Chocolate Making
      • Intro to the Fermentation of Grain
      • A Guide to: Distillation and Stills
      • A Guide to: Filtration
      • A Guide to: Oak Barrels
      • ​A Guide To: Non-Enzymatic ​Browning
      • Water
    • Non-Alcoholic Beverages >
      • Kamaʻāina Beverages >
        • Hawaiian Sun
      • Non-Alcoholic Beer Produced by Restricted Fermentation
      • Non-Alcoholic Beer and Wine Produced by Dealcoholization
      • Hawaii Beverage Guide Perspective on: Non-Alcoholic Beer and Wine Program Integration
      • 2022 No/Low Alcohol Beverage Market Perspective
    • Beer >
      • Kamaʻāina Brewers >
        • Kauai Breweries >
          • Kaua'i Island Brewing Co.
        • Oahu Breweries >
          • Aloha Beer Co
          • Beer Lab
          • 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
      • Athletic Brewing
      • Firestone Walker Brewing Co
      • Golden Road Brewing
      • Stella Artois Summer Solstice Lager
      • San Miguel
    • Cider >
      • Kamaʻāina Ciders >
        • Paradise Ciders
    • Sake
    • 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 >
        • Cognac >
          • Martell
        • Spanish Brandy >
          • Emperador >
            • Fundador
      • Gin >
        • Ginebra San Miguel
        • Indoggo Gin
      • Liqueurs and Cordials >
        • Chareau
      • Ready Made Cocktails >
        • 10 Barrels Brewing Co.
      • Rum >
        • Copalli Rum
        • Lemon Hart and Son
        • Real McCoy Rum
        • Tanduay Rum >
          • Tanduay: Especia Spiced Rum
      • Shochu
      • Agave Spirits >
        • Del Maguey
      • Tequila >
        • Codigo 1530
        • Tequila Comisario
        • El Cristiano
        • Casa Sauza
        • Real Del Valle
        • Tequila Komos
        • El Hempe
      • Bourbon Whiskey >
        • Old Hillside Whiskey
      • Irish Whiskey >
        • Irish Distillers: Midleton Very Rare, Irish Distillers: Redbreast, Spot Whiskey, Jameson
        • Slane Irish Whiskey
      • Vodka >
        • Kai Vodka
        • Haku Vodka
    • Wine >
      • Kamaʻāina Wine Makers >
        • Maui Wine
      • Winemaking >
        • A Guide to Viticulture
        • A Guide to: Wine Prefermentation Practices
        • A Guide to: Wine Microbes
        • A Guide to: Wine Alcoholic Fermentation Physical Environment
        • A Guide to: Wine Fermentation Chemical Environment
        • A Guide to: Wine Bottling
        • A Guide to: Post Fermentation Flavor Adjustments
        • A Guide to: Post Fermentation Process: Stabilization
        • A Guide to: Wine Faults
        • A Guide to: Wine Polyphenols
        • A Guide to: Wine Aroma Compounds: Pt 1
        • A Guide to: Wine Aroma Compounds: Pt 2
        • A Guide to: High Residual Sugar Wine from Dehydrated Grapes
        • Red and White Grape Aroma Compounds
      • Wine Styles >
        • Natural Wine
        • White Wine Styles >
          • Riesling
          • Sauvignon Blanc
        • Rosé
        • Red Wine Styles >
          • Bordeaux Reds
          • Cabernet Sauvignon
          • Gewürztraminer
          • Grenache
          • Malbec
          • Merlot
          • Non-Alcoholic Wine >
            • Fre: Alcohol -Removed Wine
          • Zinfandel
        • Sparkling Wine
  • Business Strategy
    • Restaurant Finance
    • Your Dapper Consulting: Democratization of Venture Capital
    • Marketing for Small Business Pt 1: Analysis
    • Marketing for Small Business Pt 2: Marketing Communications Strategy
    • A Guide to Pricing Strategy
  • News and Events
    • Cheers to Seventy-Three Years
    • Navigating COVID-19
  • About
    • Contact
    • Terms & Conditions
  • Skrewball