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The Tahona Society Competition 2018 was truly a success. The tremendous amount of impact of this global bartender community competition was seen in the 110 sustainable projects that participated, 15 of which were selected to go to the final round in Guadalajara, Mexico.
MY PROJECT IS CALLED: Hospitality Gardens
IT IS ABOUT: So many bars & restaurants have unused outdoor spaces in the UK. Hospitality Gardens want to utilize these spaces by opening them up to local growers.
Creating greener spaces which serve functionally for cultivating produce alongside a bars cocktail programme and for the grower to sell on and develop their own independent business
MY PROJECT IS CALLED: E-Comanda
IT IS ABOUT: Focuses on the thermal paper we use in command printers, this is highly toxic due to its component Bisphenol. The objective that we want to achieve with E COMANDAS is to reduce the danger of the workers when handling these papers in the bar kitchen and of our clients when handling these papers via tickets and/or invoices.
MY PROJECT IS CALLED: Bartenders Money Wisdom
IT IS ABOUT: A platform for bartenders to exchange their knowledge of successes & fails when it comes to growing in their hospitality careers. Via his website, a bartender could put together a plan (both business & financial) to learn how to reach their goals of opening their own venue.
MY PROJECT IS CALLED: Happy Brain
IT IS ABOUT: Happy Brain is a wellness project focusing on educating the hospitality industry on the importance of healthy eating. It plans to employ this by catering events like bar shows & delivering healthy meals to hospitality workers during shifts.
MY PROJECT IS CALLED: EPC
IT IS ABOUT: An online platform where you can exchange recycled products for points that can be redeemed for other recycled products or services. These exchanges will begin between cocktail bars, flower shops, coffee shops, fruit suppliers & alcohol distributors.
Diana Figueroa & David Roque
MY PROJECT IS CALLED: Eco Jibaro
IT IS ABOUT: Focuses on adapting the concepts of sustainability, social responsibility and seasonality. Working with small producers they are searching to respect the raw material & maximize the use as a whole.
MY PROJECT IS CALLED: Eutropia
IT IS ABOUT: Eutropia is an academy in Palermo, Italy for migrants and citizens to work together in improving & innovating the bar community. It will be a working space that interchanges as a café, bar & academy that brings together experienced or novice bartenders with migrants to work and learn with each other.
MY PROJECT IS CALLED: Tenders on the Road
IT IS ABOUT: A bartending agency that guarantees professionally trained bartenders for hire for venues & events. She provides fair financial security, mental health services & a high level of hospitality education for those who work through ‘Tenders on the Road’
MY PROJECT IS CALLED: Lighthouse
IT IS ABOUT: Connor aims to build an ordering system for bars & restaurants through using a QR code. Within this system will be the Lighthouse project, designed to educate the guest about staying safe while enjoying your night out. Including maps to safe places, venues & how to alert someone if feeling unsafe.
MY PROJECT IS CALLED: Always Here
IT IS ABOUT: A pin-concept where those who wear the pin are strong pioneers of creating safe environments. If a person is feeling uncomfortable in a situation in a hospitality venue, they can search for someone wearing the “Always Here” pin and know that that person will be there to help.
MY PROJECT IS CALLED: Ecomanifest
IT IS ABOUT: Ecomanifest aims to create a community amongst bars & restaurants to sort trash & cooperate with local companies to recycle into coasters & souvenirs. They also are working to raise money from cocktails sold to plant trees in their city.
MY PROJECT IS CALLED: Hospy
IT IS ABOUT: Hospy is a learning & skills management platform designed to create opportunities for hospitality workers in the global gig economy. They are building a platform that assess, manages and deploys hospitality minded problem solvers
MY PROJECT IS CALLED: Bartenders Safety & Future Fund
IT IS ABOUT: BAR CU is a credit union for hospitality workers. It is too often that our industry is not taught about saving, especially with the tipping culture of the United States. BAR CU will encourage hospitality staff & venue owners to learn about savings, investments & planning for their future.
Haydee Barrón Flores
25 contestants from 18 markets. Jeppe Nothlev brings the trophy home to Denmark with "Sweet Effort"
Ana Milena Alzate
21 contestants from 19 markets. Mexican Flavor Revolution Concept. Kelsey Ramage brings the trophy home to the UK with “Nunca Mueras”
Cho Hyun Sung
José Luis León
José Luis León won 1st place for MX with his “Mama’s Soup”
Cocktail competition. Heinz Kaiser from Austria won with his “La Paloma Negra”
US competitor Charles Joly’s “Eve’s Answer” won best margarita
Kurt from South Africa won our 1st Margarita Competition with his “My Friends’ Margarita”
Meet our members and previous competition winners
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