10 Signs your restaurant needs help in the bar department
Updated: Apr 22, 2019
"One Bourbon, One Scotch, One Beer" is the name of a song, it should not be your bar selection.
1. Your cocktail menu is outdated. Your featured items include such cocktails as the Sex on the Beach, Cosmopolitan, Long Island Ice Tea and yes the Cuba Libre.
2. You have no cocktail menu. I asked a server for the cocktail menu and he said "We don't have one and that there is no demand for cocktails". I took a good look at the beautiful restaurant, it has a nice looking bar with potential. So I told the waiter, "So it's a catch 22. You get no cocktail requests cause you don't have a cocktail menu or a bartender, and with no cocktail menu or bartender there is no confidence in ordering a quality and a truly desired cocktail"
3. You have a limited selection. One Bourbon, One Scotch, One Beer is a song, it should not be your bar selection. Every good and profitable bar should have a properly stocked bar and with products that fit the concept and identity of the place.
4. You have no bartenders. I understand the need to limit the staff, but that should be done with proper scheduling. The loss of revenue for not having a bartender far out weighs the salary saved.
5. Lack of a proper inventory system. With no inventory control and no system to keep the staff honest, expect to lose at least 25% of your sales. Unacceptable and irresponsible.
6. No set pouring standards. How much alcohol is poured for a Gin & Tonic, or a Martini or a Negroni. Is your glass of wine controlled and standardized?
7. Poor bar management. You can have all the procedures and standards set, but with poor management and lack of control, you will never achieve the results expected.
8. Poor hiring practices. This is straightforward. Poor judgement, misguided reasons, lack of proper evaluation.
9. The no confidence vote. Guests order basic drinks instead of what they really want. This limits your potential revenue and does nothing for your marketing.
10. Don't know how to maximize the bar. Your strength is the food aspect. Therefore, do what you do well and get the right professionals to do the rest.
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