EdApp by SafetyCulture

The Bar World of Tomorrow

By Pernod Ricard
13 Lessons
Deploy to my team

About this course

Raise the bar: Bringing you into the future sustainably, humanely and responsibly. This training course, developed in collaboration with Pernod Ricard, Trash Collective and the Sustainable Restaurant Association, focuses on key learnings that the bartending community can use to prepare for the future of the industry. It covers all aspects of sustainability and responsibility from fresh ingredient use to the responsible serving of alcoholic beverages to waste management and is directly aligned with the United Nation’s Sustainable Development Goals (SDGs). The modules are based on five pillars (ingredients, service, bar, staff, implementation), helping to rebuild for a greener, more responsible and inclusive tomorrow. This course is also available in English, Simplified Chinese, Spanish, Portuguese, Russian, Polish and French. Accessible from the Pernod Ricard section of the EdApp Content Library.(test)

From the author

More than a training, The Bar World of Tomorrow is a mindset, a posture, a commitment for a better, more sustainable, responsible and convivial bar culture. It’s about sharing knowledge and ideas, educating, inspiring and bringing people together to create momentum for change.

What you will learn

  • The Importance of Brand Knowledge & Product Curation
  • Identifying Sustainable Bar Set Up Solutions
  • Responsible Service
  • Sourcing Fresh Ingredients 
  • Dealing with Waste
  • Ice Management
  • Save Water and Energy
  • Workplace Policy
  • How to Get Started
  • Achieving a Work-Life Balance
  • Reopening the Right Way
  • Creating a Culture of Wellbeing

The Bar World of Tomorrow Lessons

Click through the microlessons below to preview this course. Each lesson is designed to deliver engaging and effective learning to your team in only minutes.

  1. Introduction
  2. Brand Knowledge
  3. 2. Sourcing Fresh Ingredients 
  4. 3. Responsible Service
  5. 5. Preventing Single Use in Service
  6. 6. Waste Management
  7. 7. Save Water and Energy
  8. 8. Ice Management
  9. 8. Achieving a Work-Life Balance
  10. 9. Creating a Culture of Wellbeing 
  11. 10. Workplace Policy
  12. 11. How to Get Started
  13. 12. Reopening the Right Way
Deploy to my team

Follow the interactions on each screen or click the arrows to navigate between lesson slides.

The Bar World of Tomorrow

Pernod Ricard

Pernod Ricard brings conviviality into the world of premium wine, spirits and champagnes by shaping consumers’ drinking experiences and offering great brands by the likes of Jameson, Perrier Jouet, Malibu, Ballantine's, Mumm, Beefeater, Chivas Regal, Absolut Vodka, Havana Club and many more.

Sustainable Restaurant Association

A not-for-profit organisation working to accelerate change towards an environmentally restorative and socially progressive foodservice sector. Since 2010, its membership programme Food Made Good has supported the hospitality industry to tackle the complex and urgent challenges facing the food system whilst supporting diners to make more sustainable choices when dining out.

Trash Tiki

Trash Tiki is an online resource for bartenders, providing recipes and methods to reuse ingredients in bars and ways to reduce bar waste. Founded by Iain Griffiths and Kelsey Ramage in 2016, the duo have done anti-waste pop-ups in over 17 different countries, educating bartenders on their anti-waste ethos and creating cocktails made entirely from bar waste.

It is very helpful and good stuff inside best free course

Course rating

Love the material

Videos make the classes stuck. I tried to leave the app, close it and restart it and then I’m prompted to either restart the class or move to the next lesson. I can’t complete classes like this.

We all are united to bring the art of better bartending in the future.After Covid 19 case and military coup in Myanmar,F&B staffs are tired of struggling, they need warm hugging like we are doing now.

Great little recap of how to expect quality and do right by the earth.

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