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Bar Talk With Serial Winner Christian Delpech

Photo for: Bar Talk With Serial Winner Christian Delpech

13/12/2021 In a conversation with 19 times World Champion and winner of over 60 international competitions

We sat down with Christian Delpech, Head Bartender at Sweet Liberty to understand where he gets his flair from.

Tell us a little bit about yourself. How did you begin your career and how did you progress into this role?

I’m originally from Argentina. I began in Buenos Aires as a bartender when I was 17 years old (don’t ask haha), and I left my country at 21 years old, lived in Spain, and got involved with Flair Bartending competitions in the year 2000. I won my first world championship in the US in the same year, and I got a job offer in Las Vegas right after. I lived in Vegas for 14 years and competed for 9 wonderful years where I got the pleasure to travel to more than 45 countries while winning 19 world championships and over 60 international competitions. In 2015 decided to move to Miami for a new challenge and started working in the cocktail bar world, and instantly fell in love with it. Currently, I work as head Bartender at Sweet Liberty, an amazing cocktail bar with a great team, a must-stop destination if you are in Miami.

Christian Delpech - Flair Bartending World Champion

Define your role and the tasks involved in your role.

I’m a Head Bartender at Sweet Liberty, I bartend, I look into the back of the bar too, moving inventory, making sure everything runs smoothly behind the bar, training and whatever is needed for my team!

What questions would you ask the bar owner before you plan your sales growth strategy?

I would ask him how much does he trust me on the decisions related to purchases, moving inventory, and menu.

How can suppliers work with you to drive sales?

Special events, relevant training for the staff, and good pricing.

Give us an example of a profitable bar menu program with examples of names and why you have them.

Well, in my opinion, the menu has to have a variety of cocktails that cover different flavor profiles, good names, good and concise descriptions. It all depends on the place and target as well.

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What do you look for items that qualify for house pour?

Quality and price balance.

What are the four main things you focus on daily in your role?

As a head Bartender, I have to make sure that the bar is ready for service daily. 

1. Have to communicate with the staff if any changes on the Happy Hour, menu, 86’s, new arrivals.
2. Make sure that we order whatever is needed to operate smoothly.
3. Have the POS up to date with 86’s / additions.
4. Make sure my team has everything needed to succeed, from glassware, ingredients, prep, etc.

Too many things to focus on! 

5 ways to upsell drinks at the bar

  1. Educating the guest by suggestion and description.
  2. Better ICE, big rocks for example.
  3. Offering food.
  4. Suggesting a rocks pour, which is 2 oz instead of 1.5oz
  5. Offering the guest another cocktail before they finish the one they are drinking and maybe offer a different one with the same flavor profile or characteristics. 

Tips on training new bartenders

Be patient and informative, at one point you were also on training and there was a technique, recipe, procedure, or rule you didn’t know. 

What are the drinks trending in your country? cocktails, brand names, categories?

In Miami in particular, Espresso Martini is getting trendy. And Margaritas, Mojitos and Daiquiri are always good sellers. Also, Mezcal and Tequila are super popular.

What's customer service to you?

Uh, that’s a long one but I’ll try to simplify. Being a good host most of it, being friendly, empathetic, informative, attentive but not intrusive, not just selling a cocktail but a good everlasting experience instead.

Define a good bartender

One that has a good balance of knowledge, is willing to keep improving, speed when needed, is a team player, and most importantly, excellent customer service.

 One of the most influential Bartenders - Christian Delpech

How do you manage non-performing brands?

Creating cocktails with them, for happy hour, for example, would be a good way to move them.

How can you increase your beverage sales with the selection you already have?

Good menu, organization of inventory, communication with the staff on what needs to be suggested to the guest. Daily communication is key.

How according to you has the role of the Bartender evolved, especially now during Covid times?

Improved the ability to adapt to changes, for example, social media, and creativity.
And now that everything has gone back to normal, to appreciate more what we have.

What else do you look for in a brand before saying yes apart from quality, value, and package?

See if it fits in my bar, if my guests would like it, how can I use it if I can use it. 

Give us an example of a common problem in the bar business and how you handle it.

Returned items. Communication with the staff, bartenders, and servers, and work on how to describe better to the guest so there are no misunderstandings/misleading or confusion and make sure that our recommendations are solid, suggesting what the guest would like and not what we like. Knowledge of products and training plays a big role here.

Your favorite places to enjoy drinks.

Sweet Liberty, Champagne Bar at Four Seasons, Spanglish, Esotico, Cafe LaTrova, or Beaker and Gray. I enjoy a good cocktail at home too!

What's the best and worst part of your job?

The best things are making cocktails, interacting with the guests, hosting, and creating. The one I enjoy the least is cleaning, although when I have to close and clean I do it very well, I give the bar love, it puts you on a different level, it is like taking care of your home, I don’t like to do things halfway.

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