BOLS BUSINESS CLASS - MANCHESTER EDITION
The first UK edition of Bols Business class
took place at the Lowry Arts Venue in Manchester. The intimate venue hosted 40
invited guests from selected outlets across the UK. The event was hosted by John Parsons, Lucas
Bols brand ambassador for the UK who was also part of the diverse line-up of
speakers of the day. The event was
kicked off by Rebekkah Dooley, who has been within the hospitality sector for
12 years, working with venues and brands to increase revenue, repeat custom,
website views, brand awareness and sales. She develops brand identities and
cohesive communication for online platforms and delivers design work for menus.
Her presentation demonstrated how a methodically planned brand identity can
provide a venue its international recognition.
Up next was Jamie Jones, international bar consultant and trainer who
started his own consultancy business ‘No fixed abode’ four years ago. He believes pop-up bars are the way to go and
shared his experience and benefits from them during his talk. After the break
Gavin Humphreys took the stage to highlight the spirit and cocktail trends both
nationally and internationally and talked about how to stay ahead of the curve.
Gavin is the account director of CGA Strategy where he integrates multiple data
sources to provide clear, insightful analyses and recommendations that
influence and drive sales and marketing decisions.
Calum Brannan continued to inspire the guests with his
vision on social media and online image building. Calum is a British
entrepreneur, working in the field of social media for over 10 years. He is the
founder of ‘Click Hello’ (a booking, marketing and customer management software
product) and co-founder of CrowdControl HQ (the leading social media risk
management product). The final
presentation of the event was hosted by John Parsons, who shared his insights on how to make a drink
contagious. Drinks trends are difficult
to spot and staying ahead of the curve is a hard trick to master. John looks at
some of the simple ideas that the world’s best bars are using and talks about
how you might apply them to your bar.