Sustainable Bar Ends & Means Keeping It Low-Waste With New Canned Cocktails

Updated: Sep 14, 2020

A Hospitality Pillar For Sustainability, A Bar Ahead Of The Curve, Ends & Means Has Taken Their Low-Waste Initiatives Into A New Venture, With Signature Canned Cocktails Delivered Straight To Your Door.

(Photography: Ends & Means)


If there has been any sector hit hardest by the pandemic in Melbourne, Hospitality is arguably in the running, after closing its doors in March, Ends & Means saw other venues jumping on the takeaway bandwagon to stay afloat, but with great takeaway comes great responsibility to the environment in particular, production of waste. With that in mind, we spoke to owner Marc Frew who took Ends & Means low-waste ethos into the takeaway scene with style and accountability.


Pre-Covid Ends & Means was a low-waste, socially and environmentally conscious cocktail bar slinging delicious, handcrafted drinks with smiles and bad jokes shared between patrons and bartenders alike. With a focus on minimal waste and great service, Marc has adjusted a small bar with big dreams, into a cocktail cannery keeping those same values alive in their new takeaway cocktail range.


"The first thing we thought about when doing R&D to get into that space was really creative packaging, aluminium is the most recyclable material so we did a huge pivot to an online shop, keeping it authentic and in line with our sustainability practises." Marc, tells The Social Catalog.


"We're not eco-warriors, it's just good business not to be wasteful we looked at it as an efficient and cost-effective way to running the bar," Marc tells The Social Catalog. "We're constantly working to refine and create new business practises that align with the soul of the venue."


Where did the name come from? End & Means is named after a novel inquiry into the nature of ideals with the same name by Aldous Huxley. "Ha Ha, he's actually a really cool dude, and a great internet rabbit hole to go down researching his theories. We liked the philosophy embedded in the brand in terms of our sustainable and low-waste practices, can we have better means that lead to better ends?" Marc explains.


Marc along with friend and fellow business owner Josh Hunt started Ends & Means after working in the hospitality industry. Managing and consulting in venues for years, they both come from a background opening pubs and clubs in Melbourne. One thing they both noticed was the amount of avoidable waste being churned out in the industry.


(Photography: Ends & Means)

"Just dumpsters and dumpsters of recyclables going into general waste, we wanted to do things better and thought how could we implement low-waste practises from the start."

- Marc Frew, Owner of Ends & Means.


With a major pivot into selling cocktails online, what started as a 50 seater cocktail bar in Fitzroy, has turned into a boutique sustainable canning business, with a new range of cocktails on the horizon.


"I actually can't tell you about it yet! I will say it's an art series and in collaboration with another industry bar personality... it's coming out soon! We're very excited." Marc tells The Social Catalog. We're excited to.


Check out their new range and order Ends & Means signature Hookey Margarita here for delivery or free pick up. To Further Support the Hospitality Industry during this time please donate to Meals for Hospo Go Fund me page.


www.endsandmeans.com.au


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