Pourers and Jiggers Comparison Chart
Last week we talked about the six early signs that indicate liquor waste in a bar (see here).
The largest contributor to liquor loss comes from poor quality jiggers and pourers.
Here’s a quick overview to see whether your bar is at risk:
Also in News
Baking, Physics and Thingamajigs: Why Measuring is a Must
For bakers, measuring is imperative when it comes to baking the perfect cake. And the requirements for a bartender to make a top-notch cocktail are just the same. Read our blog to find out why measuring is a must.
Bartender Speed & Efficiency
Speed is what the customer sees, whereas efficiency is what the bar owner measures in dollars. Efficiency is a behind the scenes measure of doing things in the easiest cost-effective manner, resulting in a more enjoyable working environment for bartenders so they can serve more customers at a high level of quality.
Cutting Costs, Saving Money & ROI
Whilst cost cutting is a strategy which produces an outcome(s), does it longer term produce sustainable ROI (return on investment)?
Usually ROI should be measured by the costs of “doing something” versus the “value” delivered.
When implementing a cost cutting program, it’s so important to conduct a 360 degree examination of impacts and consequences before implementation is considered.
