{"id":9700,"date":"2025-02-21T00:00:00","date_gmt":"2025-02-21T05:00:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/menu\/the-future-of-bars\/"},"modified":"2026-10-20T13:35:06","modified_gmt":"2026-10-20T17:35:06","slug":"the-future-of-bars","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/the-future-of-bars\/","title":{"rendered":"The Future of Bars"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Evelyn Chick &amp; Christina Veira Tap into the Best Bets for Bar Success in 2025<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The bar industry is undergoing a seismic shift. Consumers are demanding more immersive experiences, economic pressures are reshaping pricing strategies, and technology is redefining hospitality. In 2025, reinvention isn\u2019t optional\u2014it\u2019s essential. The days of simply slinging drinks are over. To thrive, bars must curate unforgettable moments, deliver value-driven luxury, and stay ahead in an increasingly competitive landscape.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Going out is no longer just about routine nights\u2014it\u2019s about intentional, high-impact experiences. With rising costs and shifting consumer behaviour, patrons are going out less frequently but expecting more when they do. This shift has forced bars to step up, offering not just exceptional drinks but captivating atmospheres, elevated service, and memorable experiences that turn every visit into an event.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Instead of relying on regulars dropping in for a casual drink, modern bars are positioning themselves as destinations, leveraging curated programming, innovative beverage offerings, and immersive design to justify the visit. In 2025, a successful bar isn\u2019t just a neighbourhood staple\u2014it\u2019s a space that feels worth the effort, the expense, and the heightened expectations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To get an insider\u2019s take on where the industry is headed, MENU magazine connected with Evelyn Chick and Christina Veira\u2014bar experts, educators and entrepreneurs, and the visionaries behind the Bar &amp; Beverage Stage and Beyond the Rail Cocktail Competition at RC Show as well as their own trend-setting concepts. Their insights did not disappoint. Here\u2019s their take on what\u2019s shaking up the bar industry in 2025\u2014how the best operators are adapting, where the biggest opportunities lie, and what\u2019s defining the next era of nightlife\u2026<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Luxe-for-Less-1024x683.jpg\" alt=\"\" class=\"wp-image-13228\"\/><\/figure>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-link-color has-medium-font-size wp-elements-1 wp-block-paragraph\"><strong>1. Budgeted Premiumization &amp; the Luxe-for-Less Movement<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Consumers are more selective with their spending, but that doesn\u2019t mean they\u2019re settling for less. Instead of discounting across the board, bars are reframing luxury as accessible indulgence\u2014offering high-end touches at competitive prices. Think caviar service paired with a top-shelf martini at near-cost pricing, creating a sense of opulence while driving higher check averages.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It\u2019s a strategic pivot: rather than slashing prices, bars are stacking value, layering experiences, and curating moments that feel worth it, proving that luxury and affordability can coexist in the same space.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Karaoke-1024x683.jpg\" alt=\"\" class=\"wp-image-13226\"\/><\/figure>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-link-color has-medium-font-size wp-elements-2 wp-block-paragraph\"><strong>2. Immersive &amp; Multi-Sensory Experiences<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The modern bar is no longer just a watering hole\u2014it\u2019s an entertainment hub. Guests expect more than a drink; they want a full-fledged experience that blends cocktails, food, music, and interactive elements. By creating layered entertainment experiences, bars are transforming into destinations where guests linger longer\u2014and spend more.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>What\u2019s trending:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Live music residencies featuring up-and-coming artists.<\/li>\n\n\n\n<li>Themed pop-ups and supper club vibes.<\/li>\n\n\n\n<li>Karaoke rooms with full-service food and drink menus.<\/li>\n\n\n\n<li>Cocktail pairing experiences that rival fine dining menus.<\/li>\n<\/ul>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-link-color has-medium-font-size wp-elements-3 wp-block-paragraph\"><strong>3. The Rise of Snack Culture &amp; Flexible Dining<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Food programs are no longer an afterthought in the bar space, and small, shareable plates are dominating bar menus. With the line between bar and restaurant increasingly blurring, snackable gourmet menus are now a key draw.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Some bars are outsourcing food programs entirely, renting out kitchen space to independent chefs in a barbershop-style model, where resident chefs rotate through, offering creative, high-quality menus without bars taking on full kitchen overhead. It\u2019s an innovative way to keep offerings fresh and costs controlled.<\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-link-color has-medium-font-size wp-elements-4 wp-block-paragraph\"><strong>4. Cocktail Tasting Menus &amp; Low-ABV Innovation<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With the rise of mindful drinking, bars are moving beyond high-proof cocktails to low-ABV, tasting-style offerings. The traditional cocktail experience is evolving into curated miniature cocktails, progressive tasting flights, and omakase-style presentations\u2014designed to enhance food pairings while maintaining a sessionable pace.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Up-and-coming concepts:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Using vermouth, sherry, sake and bitters as low-ABV base spirits.<\/li>\n\n\n\n<li>Incorporating ferments, teas and herbal infusions.<\/li>\n\n\n\n<li>Designing cocktail flights with progressive flavour profiles.<\/li>\n\n\n\n<li>Expanding non-alcoholic and zero-proof selections with depth and complexity.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/White-Labelling-1024x685.jpg\" alt=\"\" class=\"wp-image-13227\"\/><\/figure>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-link-color has-medium-font-size wp-elements-5 wp-block-paragraph\"><strong>5. White Labelling &amp; Signature Products<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The era of custom bar-branded spirits, mixers, and proprietary menu items is here. Bars are forging deeper partnerships with distilleries and breweries to create exclusive, house-branded products, strengthening their brand identity and unlocking new retail revenue streams.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Think private-label gins, signature bitters, and small-batch aged cocktails bottled for in-house use and retail sales. The goal? Scale house-made specialties beyond the bar to offer new guests a unique, portable bar-exclusive experience they can\u2019t get anywhere else.<\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-link-color has-medium-font-size wp-elements-6 wp-block-paragraph\"><strong>6. Building Culture to Close Labour Gaps<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The labour crisis is reshaping the way operators approach employee culture and experience. The bottom-line priority of retaining top bar talent is compelling leaders to take a hard look at their total employee value proposition and ushering in new and meaningful incentives, a renewed focus on workplace culture and flexible scheduling. The most forward-looking employers are investing in staff benefits, training and mental health support and valuable mentorship programs to transform traditional service jobs into sustainable and fulfilling career paths.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>What\u2019s working:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Offering health benefits for staff working full-time or permanent part-time schedules.<\/li>\n\n\n\n<li>Providing schedule flexibility to accommodate work-life balance.<\/li>\n\n\n\n<li>Implementing clear and fair tip structures.<\/li>\n\n\n\n<li>Creating professional development and mentorship opportunities for long-term retention.<\/li>\n<\/ul>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-link-color has-medium-font-size wp-elements-7 wp-block-paragraph\"><strong>7. Creating Aesthetic-Forward Moments<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bars are no longer just brick-and-mortar spaces\u2014they\u2019re digital brands. The TikTok effect means a single viral video can drive massive foot traffic, but the key is making sure the in-person experience lives up to the online hype.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bars that win on social media aren\u2019t just relying on one-off influencer partnerships; they\u2019re designing repeatable, visually captivating experiences that add value to guest experience and encourage sharing. That means building layered visual and experiential features throughout the space\u2014 from crafting aesthetic-forward cocktails, hosting limited-time pop-ups and designing ultra-immersive themes that encourage and inspire user-generated content.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Evelyn Chick<br>Entrepreneur, TV Personality, Beverage Expert<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image alignleft size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/jbs-240207_138-Evelyn-Chick-682x1024.jpg\" alt=\"\" class=\"wp-image-13223\" style=\"width:325px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Evelyn is a highly accredited specialist in the world of wine, spirits, and bar and beverage. She is a serial entrepreneur, hospitality mentor and consultant, developing efficient, acclaimed and cutting-edge bar programs for media outlets, multimillion dollar venues and notable brands. Under her hospitality company, Evelyn Chick Projects, is Ahma, a dynamic event and incubator space, LOC (Love of Cocktails), an experiential events company and SIMPL THINGS, an award-winning cocktail and snack bar included in Canada\u2019s 50, and the \u2018One to Watch\u2019 on North America\u2019s 50 Best Bars in 2024. Her cocktail book, <em>For the Love of Cocktails<\/em>, is available across all major bookstores in North America, and she\u2019s excited to have launched her inaugural Sip &amp; Snack Festival \u2018Feastie\u2019, championing local, BIPOC and female-owned businesses. As a resident drink expert on the CTV\u2019s <em>The Good Stuff<\/em> and <em>The Social<\/em>, she is thrilled to be a catalyst in the rapid growth of Canada\u2019s vibrant food and beverage culture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>IG: <a href=\"https:\/\/www.instagram.com\/evelynchick\/\">@evelynchick<\/a><\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<div style=\"height:46px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Christina Veira<br>Certified Beverage &amp; Hospitality Expert, Educator<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image alignright size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/image-1.jpg\" alt=\"\" class=\"wp-image-13224\" style=\"width:376px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Christina Veira is a leading force in hospitality and beverage education. As co-owner of Bar Mordecai, she has helped shape one of Toronto\u2019s most celebrated bars, recognized among North America\u2019s 50 Best and Canada\u2019s 100 Best. Opened just before the COVID-19 lockdowns, Bar Mordecai has since thrived, offering inventive cocktails, tapas, live music, DJs, and artist collaborations in a Wes Anderson-inspired space with four immersive karaoke rooms.Beyond the bar, Christina is the founder of STAVE, a platform for beverage certifications, hospitality training, and curated tasting experiences. She has played key leadership roles as Bar &amp; Beverage Curator for the Restaurants Canada Show, National Coordinator for Speed Rack Canada, and Director of Programming for Toronto Cocktail Week. A WSET-certified spirits and wine educator and an Awamori Jinbner, she is dedicated to education and mentorship in the industry. Her accolades include Bartender of the Year (<em>Canada\u2019s 100 Best<\/em>, 2023), a top ranking on Drinks International\u2019s Bar World 100, and recognition as the World\u2019s 50 Best Bars\u2019 North America Roku Industry Icon (2022). Named a<em> Foodism<\/em> 40 Champion of DEI and a WSET and IWSC Future 50 Under 40 honouree, Christina is a champion of equity and inclusion and an avid fundraiser and organizer within the hospitality community.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>IG: <a href=\"https:\/\/www.instagram.com\/christinaveira\/\">@christinaveira<\/a><\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><a href=\"https:\/\/www.rcshow.com\/tickets\/\">Register for RC Show 2025<\/a><\/strong> and make your way to the Bar &amp; Beverage Stage for an unmissable lineup of industry insights, expert-led sessions, and the latest trends reshaping the bar world.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Don\u2019t miss the <strong><a href=\"https:\/\/www.rcshow.com\/competitions\/beyond-the-rail-cocktail-competition\/\">Beyond the Rail Cocktail Competition<\/a><\/strong>, on Wednesday, April 9 from 11 a.m. to 1:00 p.m., where Canada\u2019s top bar talent goes head-to-head for cash and prizes\u2014proving that great cocktails don\u2019t just elevate the experience, they drive demand and boost profits.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"featured_media":9706,"template":"","menu_author":[471],"menu-category":[500],"menu-tag":[505,507,504,476],"class_list":["post-9700","menu","type-menu","status-publish","has-post-thumbnail","hentry","menu_author-menu-magazine","menu-category-operations","menu-tag-behind-the-bar","menu-tag-finance","menu-tag-front-of-house","menu-tag-trends"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Future of Bars - Restaurants Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.restaurantscanada.org\/menu\/the-future-of-bars\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Future of Bars - Restaurants Canada\" \/>\n<meta property=\"og:description\" content=\"Evelyn Chick &amp; 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