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 Message 16382 of 22774 in Behind the Bar
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Subject: Re: If you owned your own bar, what would you...?
From: Mister2
Posted: Mon Sep 25. 2006, 07:05 UTC
Followup to: "If you owned your own bar, what would you...?"  by mbanu  (Mon Sep 25. 2006, 00:27 UTC)
A few things I'd do:

Include staff on pour cost incentives.  Why should the GM be the only one 
reaping the rewards on keeping pour cost at 18% or below?  The staff is the 
group who controls the pouring, get them involved (and make it clear that 
short pouring isn't tolerated, obviously), and I'll bet inventory becomes 
twice as accurate.

Incorporate a drink menu that reflects the staff's tastes.  I don't give a 
damn about the Presidente Margarita - I want to inspire my staff to come up 
with unique creations to then present to our clientele.  Obviously, this will 
be dependant on the atmosphere of the venue itself, but it's still an idea 
worth pursuing.  Bonus for the staff member who creates the highest ringing 
signature drink each month, maybe?

But the biggest thing I'd like to implement, and this goes beyond just the 
service industry, is an environment where employee input at all levels is 
appreciated and promoted.  Have a better idea for how to organize liquor 
behind the bar?  Bring it.  Think you can cut costs on fruit or elsewhere?  
Let's try it.  Foster a workplace where all employees are empowered to make it 
better, and I think you'll be doing things right from day one.


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