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.
Increased demand for home delivered alcohol is a positive consequence of Corona self-isolation.
Consumers are increasingly enjoying cocktails at home.
“It is surmised…. consumers may be trying to replicate the experimentation of drinks in a bar within their homes” - Julie Ryan CEO Retail Drinks Australia The Shout 1742020
More and more consumers are sharing their cocktail making experiences with family and friends across all social channels, increasing awareness and demand.
The race to become technically proficient in as little time as possible for many is the key to becoming successful bartenders, maybe they’re right, yet on a more human level doesn't kindness, patience and respect lay at the center of what it means to deliver memorable hospitality experiences that guests crave?
In the race to control costs, operators are increasingly turning to dehydrators to dry seasonal fruit to use for edible and decorative cocktail garnishes(wheels).
Buying bulk fruit in season when it’s cheap; to dehydrate for year round use saves money, right?
Bar whispers almost guarantees important operational mantras are lost in translation ultimately ending up with a failure to deliver a memorable, consistent and profitably made cocktails.
There are so many muddler options out there, including plastic, steel and wooden variations, with and without teeth. You may prefer the feel of one material over another, but it's also important to think about longevity. So how do you choose a muddler?
Many bartenders complain that larger bottles are hard to pour, impacting speed of service, so opt out of using these 'problem' bottles, substituting other brands that are easier to serve (even if not on the cocktail menu). If speed pourers are such an essential tool, but size is an issue, then what is the answer?
We understand the bar managers dilemma: seeking practical ways to reduce costs in order to increase profits. Sometimes that means streamlining certain aspects of your business. Rationalising clutter on the bar top seems like a great start, replacing multiple products with just one, but a multi-line jigger may not be the answer.