Andrew Sasson is talking about how to serve ice in a drink. “If it’s frozen properly, then it takes longer to melt,” explains the Las Vegas bar and restaurant magnate. “So in a restaurant you have to use cubed ice. But in a bar, we would serve flat ice to keep the drink at the right temperature.”

The ice in their drinks may be an afterthought to most bar and restaurant patrons. But to the fastidious Mr Sasson the shape of ice is one of many small but important ingredients that go into running a successful nightspot.