Hospitality is people.
This is where they talk.
From bartenders to chefs to DJs to the success stories, the bad shifts, and the long way it actually takes. Hosted weekly out of Copenhagen.
Stories from behind the bar
S1.E9. The Truth About Overworking in Hospitality – Jesper Skov’s Brutally Honest Story
S1.E8. From working in Bars to Producing Rum
S1.E7.Daniel’s Journey from Youngest Sommelier in Moldova to Bar Owner In Copenhagen in JUST 6 Months
S1.E6. Reinvention: Edible Insects with Chef Lui Lezzi
S1. E5. From Hotel Business to Event Management to Entrepreneurship with Jannick Gram
S1.E4 Navigating Career Changes from Law to Hospitality – Pedro Romagnoli
What the floor is talking about
Burrata and Peach Salad Is the Summer Plate Nordic Menus Need Right Now
There's a reason burrata keeps showing up on menus that have no business serving Italian cheese. The combination of silky, […]
Denmark’s Pig Farmers Are Staring Down Another Year in the Red
Steen Sønnichsen, one of Denmark’s most prominent pork producers and a former top chef turned livestock entrepreneur, isn’t expecting profitability […]
Wales Is Heading Toward the Same DRS Mess Scotland Created, Trade Groups Warn
The Welsh government is being urged to strip glass from its deposit return scheme before it repeats what the industry […]
The Heat Closing In on Parmigiano-Reggiano
Southern Europe took a brutal summer, and the effects are landing squarely on one of Italy’s most geographically constrained products. […]
Africa’s Spirits Growth Is Real, and the Numbers Are Hard to Ignore
While most major spirits markets are either flat or contracting, Africa is moving in the opposite direction. According to Euromonitor […]
Hospitality brands, meet the floor.
Reach the people who actually pour the drinks.
Bartenders, chefs, sommeliers, GMs and owners listen to Barvox on commutes, prep shifts and after close. If you sell to hospitalits, spirits, equipment, software, training; this is your room.
Tell us about your brand & we'll come back with prices and a plan in 48h.
Every partnership at Barvox is quoted, based on your category, timing and goals. No public rate cards, no agencies in the middle. Manuel reads every message personally.
"I started Barvox because people kept asking me the same questions after closing time. Figured I should just press record."
Manuel Lică is a Copenhagen-based bartender. He runs Bartender Copenhagen, works with the team at iCY on clear ice, and is still figuring most of it out as he goes. Barvox is the part where he sits down with people he's curious about and asks how they actually got here.
Got a story the floor should hear?
Bartenders, chefs, sommeliers, DJs, owners; if you've built something inside hospitality (or are still building it), we want to record with you.