Questex is delighted to announce it has hired Ashley Bray in the role of Editorial & Content Director for Bar & Restaurant. She is tasked with spearheading the content for Bar & Restaurant and VIBE and will also assist in developing content for our conferences.
Ashley has over 13 years of experience in B2B publishing, with five-plus years specifically in the bar and restaurant industry where she served as Editor-in-Chief of Bar Business Media.
Ashley brings a wealth of contacts to her new role and a passion for the industry. She lives in Rhode Island with her fiancé and her dog. Get to know her in the below Q&A!
What are some of the biggest issues currently affecting bars and restaurants?
It’s a trifecta of the labor shortage, supply chain challenges, and rising costs due to inflation.
What do you love most about this industry?
The people! They are the foundation of this industry, and no bar or restaurant can succeed without a dedicated, passionate staff. The challenges of COVID tested this industry, but it also highlighted the immense creativity, resolve, and strength of its members.
What are your plans for Bar & Restaurant and VIBE’s content?
My background is in how-to content, and I plan to bring much more of that to the site. I think articles focusing on business management are most valuable to our audience.
I have also created a few new columns I’ll be rolling out soon: Owner’s Corner, which will profile a bar/restaurant and its owner; Spirited Stock, which is a deep dive into a particular spirit, mixer, beer, or wine; and Recipe Round-up, which will provide some seasonal inspiration for your menus!
Do you think technology has a role to play in the bar/restaurant industry?
I do. COVID proved the value of technology with the adoption of contactless payment, QR code menus, and more robust reservation and ordering systems. I think there’s some hesitancy around whether that technology will start to replace the human element. I don’t believe it will because as I stated before the people are the foundation of this industry—without them, it crumbles. I think technology has a place in today’s venues if it automates repetitive tasks, frees up time for servers, and gathers more data for a venue.
What do you see trending in cocktails?
So much! This is an exciting time for cocktails. International and unique ingredients and flavors are taking center stage—and that goes for the spirits too. Agave spirits are having a moment thanks to tequila’s popularity (sotol, bacanora, etc.), and Japanese offerings like shochu, soju, and Japanese whiskey are popping up as well. Unique doesn’t have to mean difficult, however, and many bars are scaling back on the complexity of drinks to make it easier for their staff given the labor shortage. Other trends I continue to see include coffee cocktails and low-ABV/healthier cocktails.
When you’re not covering the bar and restaurant beat, what do you like to do?
I’m a huge true crime fan, and I’m always look for a new podcast or documentary to binge. I also love to read, go thrifting (vintage Christmas is my jam), and take my dog, Sophie, for walks (while listening to true crime podcasts, of course!).
What is your go-to cocktail?
I go through phases. Right now, I’m in an Old Fashioned phase.
Plan to Attend or Participate in Bar & Restaurant Expo, March 27-29, 2023
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo, March 27-29, 2023 in Las Vegas. Visit BarandRestaurantExpo.com.
To book your sponsorship or exhibit space at Bar & Restaurant Expo, contact:
Veronica Gonnello (for companies A to G) e: [email protected]p: 212-895-8244
Tim Schultz (for companies H to Q) e: [email protected]p: (917) 258-8589
Fadi Alsayegh (for companies R to Z) e: [email protected]p: 917-258-5174
Also, be sure to follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.