“Before, decoration was sparse, it was the quality of products that got all the attention,” explains Thierry Daniel, director of the company Liquid Liquid, “today, properties are increasing their efforts to sublime the flavor of drinks with a seductive environment. This is really what clientele are waiting for”. Chris Messinanou, director of the consulting and training agency The Barmen Agency, also observes this evolution: “Bar can no longer neglect their décor. For some time now there has been somewhat of an effort of one-upmanship: designer objects are placed on the bar, original furniture is acquired...”.
Among the furniture, the wine cellar is making a comeback. At the Park Hyatt in Moscow like at the Westin in Boston, the wine cellar is central with towers presenting nearly a thousand bottles. There is no equivalent for the moment, the one that went the furthest is the Radisson SAS London Stansted...
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