Barvox

Barvox by Manuel Lica
  • 0.0 (0)
  • Careers
  • Updated weekly

Welcome to BARVOX, the podcast that takes you beyond the bar and into the world of hospitality, creativity, and success stories. From career changes to cultural insights, every episode dives into the journeys, challenges, and triumphs of those shaping the industry. Whether you’re a professional, enthusiast, or just curious, BARVOX inspires with real stories and practical advice directly from ex-bartenders, chefs, and people who have progressed in the industry. 
 🎧 Follow us now to stay updated on our latest episodes!

  1. 4 days ago

    Sune Urth on Akvavit, Cocktail History & What Bartenders Get Wrong

    In this episode of Barvox, we sit down with Sune Urth, Head of Communication and Education at Copenhagen Distillery, author, educator, and former bar manager at some of Copenhagen’s most influential venues. We talk about cocktail history, Nordic drinking culture, and why understanding drinks is very different from simply memorizing recipes. Sune shares how trends used to move through bars in waves, from Sex and the City making Cosmopolitans explode to the rise of Caipirinhas, and why pop culture has always shaped what guests order. We also dive into akvavit, what it actually is, why it is Nordic rather than just Scandinavian, and how dill seed, caraway, history, and identity all play into one of the region’s most misunderstood spirits. Sune reflects on the difference between bar work and office work, why bartending gives you a clear finish line, and how moving into communication, education, and strategy changed the way he thinks about work, knowledge, and hospitality. In this episode we discuss: Why cocktail trends come in wavesHow Sex and the City changed what people ordered at barsWhy bartenders don’t need to memorize 400 recipesThe difference between knowing recipes and understanding cocktailsWhat akvavit actually isWhy akvavit is the Nordic cousin of ginHow history helps bartenders understand the presentWhy AI is a multitool, not a replacement for knowledgeThe danger of too much wrong or unsorted informationWhat changes when you move from bar work into office workWhy hospitality skills transfer far beyond the bar Sune's Facebook: https://www.facebook.com/suneurth Connect: Email Questions & Feedback: hello@barvox.comNewsletter Signup: https://barvox.com/LinkedIn: https://www.linkedin.com/company/barvoxInstagram: https://www.instagram.com/barvoxpodcastManuel Lica: https://www.instagram.com/itsmanuellicaMihai Paul: https://www.instagram.com/c_m_paulProduction: https://copencast.com/ #bartenders #chefs #hospitality

    Sune Urth on Akvavit, Cocktail History & What Bartenders Get Wrong

  2. 23 Aug

    Bar Magician: Why Most Bartenders Are Missing What Guests Actually Need

    In this episode of Barvox, we sit down with Anders Fox, a bar magician and guest experience consultant who has built his career around one simple idea: people don’t come to bars for drinks, they come for connection. We talk about how hospitality has shifted away from human interaction, why many bartenders focus on the wrong things, and how understanding guests on a deeper level can completely transform the experience. Anders shares stories from behind the bar, including the moment a funeral party changed his entire perspective on service, and how performing magic taught him to read people, build trust, and create unforgettable moments. In this episode we discuss: Why guests don’t actually come for drinksThe difference between service and real hospitalityHow to read a room and understand guest intentWhy “average” service is worse than bad serviceHow bartenders can build community, not just transactionsThe mindset shift that turns staff into performers Anders Fox: https://www.andersfox.dk/ Connect: Email Questions & Feedback: hello@barvox.comNewsletter Signup: https://barvox.com/LinkedIn: https://www.linkedin.com/company/barvoxInstagram: https://www.instagram.com/barvoxpodcastManuel Lica: https://www.instagram.com/itsmanuellicaMihai Paul: https://www.instagram.com/c_m_paulProduction: https://copencast.com/ #bartenders #chefs #hospitality

    Bar Magician: Why Most Bartenders Are Missing What Guests Actually Need

  3. 9 Aug

    How a Chef Ended Up Designing Glassware for the Danish Royal Wedding + Sold 400M Glasses

    In this episode of Barvox, we sit down with Jesper Efferbach, owner Jeff&CO, a Danish designer whose journey started in hospitality and eventually led him to design glassware for the Danish Royal Wedding.We talk about creativity in the hospitality industry, the importance of first impressions in dining, and how skills learned behind a bar or in a kitchen translate into leadership, business, and design.Jesper also shares what it was like to meet the Danish Queen and see his work used at the Royal Castle.In this episode we discuss• Why hospitality teaches skills that apply to any career• Designing glassware for the Crown Prince and Crown Princess’ wedding• Why restaurants and bars are really selling experiences• The importance of preparation and leadership under pressure• Why repeat customers matter more than the first saleJesper's LinkedIn: https://www.linkedin.com/in/jesperefferbach/Connect:BAR LINK: Email Questions & Feedback: hello@barvox.com⁠Newsletter Signup: ⁠https://barvox.com/⁠LinkedIn⁠: / barvox ⁠Instagram⁠: / barvoxpodcast Manuel Lica: ⁠ / itsmanuellica Mihai Paul: ⁠ / c_m_paul Production: https://copencast.com/#bartenders #chefs #hospitality

    How a Chef Ended Up Designing Glassware for the Danish Royal Wedding + Sold 400M Glasses

  4. 29 Jul

    Why Your Bar Is Failing Before You Even Open - Copenhagen’s Longest‑Running Cocktail Bar Owner

    Have you ever dreamed of running a world‑class bar; and still having a life outside of it? Well, what if the secret wasn’t cocktails at all, but discipline, boundaries, and unapologetically high standards? In this new episode, Manuel Lica sits down with Kirsten Holm, legendary owner of KBAR in downtown Copenhagen. With 42 years in the industry and 23 years leading the city’s longest‑running cocktail bar, Kirsten helped introduce serious cocktail culture to Denmark long before it was fashionable. From pioneering muddled, fresh‑ingredient drinks in iconic hotel bars to building an independent institution that’s outlived every “concept bar” wave, she’s become a quiet architect of Scandinavian bar culture; mentoring generations of bartenders and shaping how Copenhagen drinks. Here’s some of what you’ll learn: Why “you don’t have friends, you have customers” is healthy; not cold. The science of first impressions the second a guest walks through the door. Why many bartenders never become professionals (and how to avoid it). The subtle discrimination women still face, and how to outlast it. The difference between “factory adrenaline” and “control adrenaline”. How to hire for chemistry without compromising on standards. How Danish chefs got one thing right that bartenders still haven’t matched. The mindset shift from “I mix drinks” to “I run a serious business”. How to manage your schedule so the bar doesn’t swallow your entire life. What the best competitions actually teach you (beyond trophies). Learn more about KBAR & Kirsten’s work: https://k-bar.dk/ Follow Kirsten on social: https://www.instagram.com/kbarcocktails/ Connect: Email Questions & Feedback: hello@barvox.com Newsletter Signup: https://barvox.com/ LinkedIn: https://www.linkedin.com/company/barvox Instagram: https://www.instagram.com/barvoxpodcast Manuel Lica: https://www.instagram.com/itsmanuellica Mihai Paul: https://www.instagram.com/c_m_paul Production: https://copencast.com/

    Why Your Bar Is Failing Before You Even Open - Copenhagen’s Longest‑Running Cocktail Bar Owner

  5. 10/06/2025

    The Truth About Overworking in Hospitality – Jesper Skov’s Brutally Honest Story

    In this raw and insightful episode of the BARVOX Podcast, host Manuel Lica sits down with Jesper Skov — former bartender, hotel bar manager, cocktail consultant, and now Brand Manager at Sprit & Co. Jesper opens up about his unexpected journey from studying English literature to shaping the spirits scene in Denmark, navigating burnout, running a business, and ultimately finding balance in a fast-paced industry.🎙️ Expect a no-filter conversation about:The transition from bar shifts to brand strategyWhy bartenders make excellent brand managersMental health, burnout, and finding sustainable successWhat it really means to be passionate about spirits (and not just the hype)Jesper’s take on sustainability, family, and staying human in hospitalityAdvice for bartenders looking to grow beyond the barThis episode is for every bartender, hospitality pro, or creative soul trying to find their way in the industry without losing themselves in the process. If you're hungry for perspective, personal growth, and a deeper connection to what we do — this one's for you.🧠 Follow Jesper on Instagram: @thehungrycocktailguy Connect: Email Questions & Feedback >>> ⁠⁠⁠⁠hello@barvox.com⁠⁠⁠⁠ Newsletter Signup >>> ⁠⁠⁠⁠www.barvox.com⁠⁠⁠⁠ BARVOX >>> ⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠, ⁠⁠⁠⁠Instagram⁠⁠⁠⁠, ⁠⁠⁠⁠Youtube⁠⁠⁠⁠ Manuel Lica >>> ⁠⁠⁠⁠Hello⁠⁠⁠⁠ Mihai Paul >>> ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ Production >>> ⁠⁠⁠⁠www.copencast.com

    The Truth About Overworking in Hospitality – Jesper Skov’s Brutally Honest Story

  6. 24/04/2025

    From working in Bars to Producing Rum

    If you've ever dreamed of creating your own Rum, Whisky, beer, or any other alcoholic beverage, this episode is for you. In this candid conversation, Daniel unpacks his 30+ years in hospitality, from the early 2000s when he was juggling roles at a local café, to the innovation of his first venture, Barabara, which transformed cocktail culture in Copenhagen by introducing an exotic flair with its famous mojitos. Daniel shares the exhilarating highs and challenging lows, from the birth of his bold bar concept to its unfortunate closure due to the financial crisis, and the critical lessons learned along the way, and how he was behind numerous rum brands while dealing with notable players in the rum world. Connect: Email Questions & Feedback >>> ⁠⁠⁠⁠⁠hello@barvox.com⁠⁠⁠⁠⁠ Newsletter Signup >>> ⁠⁠⁠⁠⁠www.barvox.com⁠⁠⁠⁠⁠ BARVOX >>> ⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠ Rum Club Copenhagen >>> ⁠⁠⁠⁠⁠https://rumclubcph.com/ Daniel Bascunan  >>>⁠⁠ ⁠⁠Instagram ⁠⁠ ⁠⁠ Manuel Lica >>> ⁠⁠⁠⁠⁠Hello⁠⁠⁠⁠⁠ Mihai Paul >>> ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ Production >>> https://copencast.com/

    From working in Bars to Producing Rum

  7. 27/03/2025

    Daniel's Journey from Youngest Sommelier in Moldova to Bar Owner In Copenhagen in JUST 6 Months

    Daniel Frumușachi is a Moldovan sommelier, entrepreneur, and Guinness World Record holder for opening the most champagne bottles in 30 seconds. At just 24 years old, he owns a wine bar in Copenhagen and has built a career defying expectations—from choosing wine over medicine to leveraging fame for credibility in the industry. Connect: Email Questions & Feedback >>> ⁠⁠⁠⁠hello@barvox.com⁠⁠⁠⁠ Newsletter Signup >>> ⁠⁠⁠⁠www.barvox.com⁠⁠⁠⁠ BARVOX >>> ⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠, ⁠⁠⁠⁠Instagram⁠⁠⁠⁠, ⁠⁠⁠⁠Youtube⁠⁠⁠⁠ Not Your Usual Wine Bar >>> ⁠⁠⁠⁠https://www.notyourusual.dk/ Daniel Frumusachi >>>⁠⁠ ⁠Instagram ⁠⁠ ⁠ Manuel Lica >>> ⁠⁠⁠⁠Hello⁠⁠⁠⁠ Mihai Paul >>> ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ Production >>> ⁠⁠⁠⁠www.midnightmedia.dk⁠⁠

    Daniel's Journey from Youngest Sommelier in Moldova to Bar Owner In Copenhagen in JUST 6 Months

  8. 10/03/2025

    From guiding in the Amazon Rainforest to COOKING Edible insects in Michelin Star Restaurants

    Dive into the heart of culinary creativity on BARVOX The Podcast, where this episode features the remarkable journey of Chef Lui Lezzi. Chef Lui shares how his indigenous roots and a daring fusion of Scandinavian flavors are redefining gastronomy from his humble beginnings in Venezuela's Amazon Rainforest to his domination of the fine-dining scene in the Nordics. Discover how edible insects are not just a novelty but a sustainable future in haute cuisine, from Lui's signature Grasshopper Lollipop to his groundbreaking Cricket Beer "El Grillo" For aspiring chefs and hospitality professionals, Lui doesn’t shy away from the realities of the industry, providing unfiltered advice on necessary sacrifices, the importance of adaptability, and the power of continual learning to carve out a successful niche. If you're a building or want to start a career as a chef, you must listen to this episode! Connect: Email Questions & Feedback >>> ⁠⁠⁠hello@barvox.com⁠⁠⁠ Newsletter Signup >>> ⁠⁠⁠www.barvox.com⁠⁠⁠ BARVOX >>> ⁠⁠⁠LinkedIn⁠⁠⁠, ⁠⁠⁠Instagram⁠⁠⁠, ⁠⁠⁠Youtube⁠⁠⁠ Jungla Tales>>> ⁠⁠⁠www.elgrillo.dk/about-jungla-tales/ EL Grillo >>> ⁠www.elgrillo.dk Lui Lezzi >>>⁠⁠ Instagram ⁠⁠ Manuel Lica >>> ⁠⁠⁠Hello⁠⁠⁠ Mihai Paul >>> ⁠⁠⁠Instagram⁠⁠⁠ Production >>> ⁠⁠⁠www.midnightmedia.dk⁠

    From guiding in the Amazon Rainforest to COOKING Edible insects in Michelin Star Restaurants
See All (14)

Trailer

About

Welcome to BARVOX, the podcast that takes you beyond the bar and into the world of hospitality, creativity, and success stories. From career changes to cultural insights, every episode dives into the journeys, challenges, and triumphs of those shaping the industry. Whether you’re a professional, enthusiast, or just curious, BARVOX inspires with real stories and practical advice directly from ex-bartenders, chefs, and people who have progressed in the industry. 
 🎧 Follow us now to stay updated on our latest episodes!

Information

  • Creator
    Barvox by Manuel Lica
  • Years Active
    2024 - 2026
  • Episodes
    14
  • Rating
    Explicit
  • Copyright
    © Barvox by Manuel Lica
  • Show Website
    Barvox