Operating a busy bar is a fascinating combination between the fun and energetic experience of working at a cocktail bar and the high-pressure environment of getting drinks served.

Optimizing the layout of the bar for efficiency, menu planning and a cocktail list that is carefully put together keeping in mind the ingredients that go into creating them can all contribute to the overall profitability of the bar.

Watch Sid Patel, CEO of Beverage Trade Network, deep dive into a conversation with Vitor Lourenço, Head of Bars at Harbour Hotels Group, where he explains how he is able to optimize the efficiency of the bar.