Become better at hospitality every week.
Join the Online Spirits Club Journal and receive three carefully curated emails every week — hospitality insights, spirits knowledge and practical learning designed for professionals.
Professionals do not need more information. They need better information.
The Journal filters the noise. We read the industry so you don’t have to — and each week we send back only what is worth knowing. Three issues. No promotions. No filler. Written for the people who make hospitality work.
Three issues. Every week.
Structured like a proper publication. Each issue has a purpose and a place in your week.
Hospitality Weekly
A curated summary of the week’s most important hospitality and beverage industry news.
Hospitality Insight / Spirit of the Week
A long-form article. One week: service, psychology, guest experience. The next: history, production, science and culture behind a spirit.
One Skill Better / Study Corner
A practical improvement you can apply on your next shift, plus a note on learning science from the OSC study team.
Nothing else
No promotions. No spam. No filler. Three issues a week is the entire publication.
A magazine, delivered by email.
An illustrative preview of a Sunday issue. Real subscribers receive it every week.
What Milan’s new licensing law means for the next generation of bartenders.
A short editorial on how regulation reshapes craft — and who benefits when the rules change.
On the last Wednesday of October, the Comune di Milano quietly passed a revision to Article 17 of the Servizio Bar decree. The change is technical. Its consequences are not.
For nearly two decades, licensing has treated the bartender as a food-service worker. From November, that classification will begin to shift — and with it, the calculus of hiring, training and career progression across northern Italy.
“Regulation rarely rewards craft. When it does, an entire generation notices.”
If a colleague would find this useful, forward it. If this issue was forwarded to you, subscribe below to receive the next one on Tuesday.
Knowledge compounds.
Careers follow.
Professional growth does not happen overnight.
It happens through small, consistent improvements — a good article on a Sunday, a new idea on a Tuesday, one skill better by Thursday.
Kept up for a year, that is a different career.
Written for the professionals who take the craft seriously.
The essentials.
Is it really free?
How often will you email me?
Can I unsubscribe?
Will you send promotions?
How long does each issue take to read?
What topics do you cover?
Do I need an OSC account?
Where does the content come from?
Join hospitality professionals building better careers, one week at a time.
Knowledge compounds. Careers follow.