Behind every great bar experience is a team of professionals shaping what, where and how we drink – from bartenders and venue managers to brand ambassadors and drinks consultants.
In this series, Bars and Clubs sits down with the people behind the scenes and behind the bar to celebrate their careers and their craft. Each week, we’ll talk drinks, service, culture and community, and dive into the real conversations happening behind the bar.
Today, we’re joined by award-winning bartender and bar and beverage consultant Kayla Reid, who you might recognise from venues like Whisky & Alement, Savile Row and Nick & Nora’s.
Bars and Clubs: What inspired you to become a bartender?
Kayla Reid: I don’t think I ever really set out to become a bartender and it was to the dismay of my parents when I told them I wasn’t going to uni. Instead, I came back from my big overseas Europe trip at 19 and decided I was going to learn to bartend. By that point I’d worked in cafes for a few years as a barista and was keen to step into the other side of hospitality. I fell in love with this side quickly. No early mornings – yes please!
But mainly I was really drawn to the pace, the people and I’d always loved to cook and work with flavours. I found that love of cooking and flavours transferred to interesting flavour combinations and creative cocktails in bars. I’ve now been creating drinks and writing menus for well over a decade and I’ve written menus for award-winning bars across Australia.
B&C: Can you tell us about your current role and what it entails?
KR: After running and working in venues for many years, I decided to venture out on my own and focus on more freelance style work with the skills I’d gained and network I’d built. I started Kaylamade Consults over a year ago now which has a focus on beverage creation and development, but I dabble in lot of things and my clients/projects range from distillers, wineries, bars, various brands and social media content.
I also still love being in service and having a connection to the industry there, so I work three days a week at Whisky & Alement selling delicious drams and crafting their cocktail menu.
B&C: How long have you been in the bar/drinks industry, and what is it about the industry that continues to excite you?
KR: I’ve been in the bar industry for about 12 years and hospitality for around 15 or so. I just love seeing this industry change, be challenged and grow year after year. It’s one of the fastest changing and trending industries. Some of my favourite venues that have opened recently have been by friends who have worked really hard to get there which is awesome to witness. There are plenty of people that think they can open a venue, and it’ll just work and they’re going to make money but that just isn’t the case. To be successful in this industry you need knowhow and tenacity but also finesse and attention to detail, and it is challenging to continue to push and profit year after year if you aren’t all in. You really have to love it.
What are your three tips for being a successful bartender?
Kayla Reid: Ask questions and never assume. This goes for how you work with your team and interact with guests. Communication really is key in this industry and the more you ask the more knowledge you gain. Be inquisitive. If you’re unsure, ask. Don’t pretend to know. Transparency and vulnerability make you human. This is especially important when trying to nail the perfect bespoke cocktail for your guest! You never stop learning and growing in this industry as it is always changing and evolving which is one of its biggest draw cards.
Take control of your own learning. Your mentors can give you the tools, but no one can hold your hand and force you to learn and grow. Do your own research, read articles, go to trainings, follow your favourite bars online – see what their menus look like, look at different specs and decide for yourself which you think is best. Make mistakes, lots. Trial and error are where you grow. And don’t forget to push and back yourself.
And at the end of the day remember what’s important, we work in the hospitality industry – it’s in the name. At the heart of it all, what we are here to do is craft delicious drinks for our guests. There are going to be good and bad services, but this could be the only night this year this person can go out and enjoy themselves, give them the best night you can.
B&C: How do you think the bar industry will evolve in the next decade?
KR: I’m really seeing the move towards small bars/venues versus the huge high risk/high overhead style venues. People are spending less due to the cost of living and our industry is considered a luxury spend to many. Also, people in general are being more health conscious which means less alcohol and more low-ABV serves. The direction I see is smaller venues, that are also easier to manage on the operating side with good quality product at a good price. People want to feel value for their money more than ever.
B&C: What’s the best cocktail you’ve ever had, and where did you have it?
KR: One of the best cocktails I’ve ever had was at Sips in Barcelona. One of my favourite things to do when travelling is check out the local bar scene and hit award-winning bars to see if they live up to the hype… Sips have earned their accolades in my eyes. The cocktail itself was tasty, fresh and zesty and it was served in a glass you can basically put your whole face in which had a crown of various bunches of herbs, so it was a full aromatic experience. All the drinks we had there were delish.
B&C: If you could have a drink with any person, dead or alive, who would it be and what would you drink?
KR: It’s gotta be [Anthony] Bourdain… He really understood the true grit of the hospitality industry and spoke about it in a way no one else really does. I’m sure he still had loads of stories to tell, and he respected the little guy. In terms of drinks, I’m sure he’d want a Negroni, so I’d have to join him in that one. Next round is a wet gin Martini though.
