Meet Jorgos Stein - Co-founder

At Springbay, Jorgos is the one keeping the bigger picture in check. Often the first point of contact for hospitality entrepreneurs interested in our system, he’s the driving force behind translating Springbay’s mission and strategy into action.

No two days are alike. Some start behind the laptop, others kick off with a client visit. That variety is exactly what makes the work so exciting. What’s always on his agenda? Sales, and passing on knowledge. Showing entrepreneurs what Springbay can do, and how our vision can future-proof their bar.

Driven by craftsmanship

What fuels Jorgos most is the passion he sees in hospitality entrepreneurs. He loves watching them explore ways to serve their guests top-quality cocktails. The questions and challenges they bring to the table spark the conversation, and Springbay delivers the solution: the Cocktail Station and the Bartender Level program.

His journey with Springbay goes back decades. In 1998, he met his business partner Ian behind the bar. That’s where the dreaming started: late-night talks about how to innovate the cocktail world. More than 25 years later, those dreams turned into reality.

Today’s challenges

According to Jorgos, hospitality entrepreneurs face several major challenges: rising demand for cocktails, staff shortages, outdated bar infrastructure, and a lack of cocktail expertise. His personal mission at Springbay is clear: “Solve all those challenges with just one meter: our Cocktail Station. And bring true craftsmanship back behind the bar.”

The shift in cocktail culture is undeniable: “Back in the day, people went to specific cocktail bars. Now, they order cocktails in grand cafés and restaurants too. The demand has exploded.”

Innovation in one meter

The most groundbreaking innovation? For Jorgos, that’s simple: blending technology and craftsmanship into one meter of bar: the Cocktail Station.

His favourite client stories highlight exactly that. The Bols Cocktail Experience in Amsterdam, welcoming 66.000 visitors every year: “It’s insane to see three of our stations rocking there.” Restaurant Summum in Zeewolde: “A culinary hotspot that now serves cocktails at the same high standard as their kitchen.” And of course, the Foodhallen in Rotterdam and Amsterdam: “Truly fantastic entrepreneurs.”

Positivity

Every day, he brings his positivity, motivation, and boundless enthusiasm to work. “Sometimes I have to hold myself back – I get that excited.” That energy leaves a lasting impression with every client he meets. What would younger Jorgos tell him today? “Keep going with that drive, positivity, and enthusiasm. That’s your strength.”