QHA REVIEW 59

AUTHENTIC FLAVOUR THAT STAYS TRUE TO THE RECIPE

SERVE MORE CUSTOMERS, FOR LONGER

Mister Mixer is Australia’s leading range of quality cocktails served on tap. Offering high margins, low wastage and quick turnover, the brand is proving popular with large venues and events.

Launched in 2011 by Valjean Boynton, the Mister Mixer range comprises seven appealing cocktails, including Green Apple Mojito, Classic Sangria and Passionfruit Caiprioska.

Using premium juices and no artificial colours or flavours, Mr Boynton – who created every cocktail himself – said Mister Mixer enables bar staff with any level of experience to consistently serve high volume, high quality cocktails.

“By using draught technology, we ensure freshness and offer consumers the best possible product every time,” he said.

Packaged in 30 litre kegs that can be tapped into any existing venue system,

the cocktails offer margins of up to

75 per cent. Importantly, venues take

just a fraction of the usual time to make

quality cocktails in single serves and

shared jugs.

The theatre of traditional cocktail-making

can be retained by using Mister Mixer’s

recommended garnishes and glassware.

Mister Mixer is already enjoying success

in the event sector, recently proving a

hit at the Australian Open in Melbourne.

“We’ve just completed a major

investment in our cocktail laboratory

and production facility. This enables us

to focus on innovation and up-scale

production to meet our expanding

national distribution,” Mr Boynton said.

“We’re really looking forward to growing

Mister Mixer in partnership with our

customers.” Q

A successful bar should achieve two

goals. It needs to lure customers in to

purchase drinks and it should be set out

cost-effectively as a workspace, to ensure

economical operation.

To have an efficiently designed bar that

is visually striking requires experience in

hospitality and bar design, along with a

detailed practical knowledge of the bar

service industry.

Hot Concepts Design and Construct Group

has been designing and building bars for

all types of hospitality venues for the past

20 years. During this time they have built

up a portfolio, including many hotels, and

accumulated extensive experience as bar

designers, with a practical understanding of

how bars are managed and operated.

Andrew Ross, creative director at

Hot Concepts, said a lot of problems

experienced by bars relates to non-

compliance to the Department of Health

and Food Services Standards, as well as

BCA and Australian Standards.

“The design and layout are also inefficient

and not very functional for the employees,

part of the reason why unhappy customers

have to stand in line and wait,” he said.

Hot Concepts has developed a methodology

towards efficient bar design, which ensures a

bartender’s workspace allows them to work

comfortably and quickly, by means of an

effective modular system.

Known as the One Step System (OSS), this

allows employees to be able to serve more

customers for a longer period of time, due

to the layout of the bar workspace. This

system reduces the fatigue associated with

the ergonomics of poorly designed bars,

which many employees are currently used

to. The OSS is a system that has been used in

many venues Hot Concepts has successfully

transformed. Many years of positive

feedback from happy clients with successful

hotels can’t be wrong.

To ensure your bar design attracts loyal

patronage and the workspace allows your

employees to work efficiently, contact Hot

Concepts Design and Construct Group for a

free consultation. Q

Valjean Boynton serving a Mister Mixer cocktail from the tap

BEHIND THE BAR FEATURE