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Tandem bartending makes for faster cocktails

The staff at O’Shaughnessy Distilling Company in Minneapolis demonstrate the process

Bret Thorn, Senior Food Editor

February 21, 2023

O’Shaughnessy Distilling Company in Minneapolis is not only home to Keeper’s Heart Irish & American Whiskey. It’s also where beverage director Pip Hanson developed a cocktail-making technique called “tandem bartending,” in which a team of two bartenders make drinks in a fraction of the time it would take one person to do it.

In this video, bartender Stephen Pecker (left) and assistant bar manager Tyler Newcomb demonstrate how they divide their labor and make five cocktails in less than four minutes.

Hanson explains that Pecker handles the bottle rail and garnishing, while Newcomb shakes, stirs, and strains the drinks.

“The result is much faster than if you just had Tyler on one station and Stephen on another station making tickets alone … so it’s exponentially faster,” Hanson said.

There are added benefits to this method: Training is easier because the staff only needs to learn half of the process initially. Also, since the bartenders know how to work in synch, they don’t need verbal communication, so they can spend the time speaking with their customers.

Contact Bret Thorn at [email protected]

About the Author

Bret Thorn

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage.

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN.

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2^nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends.

Bret Thorn’s Experience:

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
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