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Looking to elevate your cocktail game, streamline your bar operations, or simply unlock the secrets of the perfect pour? You've come to the right place!
At Überbartools™, we're passionate about all things bar-related, and we're dedicated to sharing our knowledge and insights with you.
HOW LONG WOULD YOU WAIT FOR A DRINK?
How long should a guest wait for their drink? Or, the real question should be; whilst a cocktail can take anywhere from 10 seconds to 5 minutes (or more!) to make, what's a reasonable wait time for a customer to be both intrigued and fascinated by a mixologist/bartender making a drink?
Depending on a number of factors, the style of the bar, the skill set of the bartender and how busy the venue is, the wait time can vary tremendously.
Many rookies transitioning from bartender to owner do not necessarily take timing into account. When looking at potential guest wait time, there appears to be a laissez faire or, "she'll be fine" attitude. Sadly, a wrong decision made at the very onset may doom a bars income generation and profitability.
So when making a cocktail what are some factors you need to take into account. Below we have identified key elements that need to be considered to ensure efficiency, management of your guest’s expectations and positive turnover.
- The number of separate ingredients and how long they take to gather and combine
- How much will the drink sell for, versus cost and time to make?
- Can you make an 80 per cent GP and still sell the drink? What's the expected sell price, versus the cost price, including labour
- How many people are making drinks behind the bar?
- Are there pre-batched ingredients on hand for more popular / high volume selling drinks?
- What type of venue is it? i.e. High volume cocktail bar, speak-easy, dive bar
- What are the guest’s expectations?
- Do you have a clear drinks philosophy?
- What's the expected spend per guest target?
- What’s the demographics of your patrons?
- Who is your competition in the area?
- Is your bar set-up so staff can move quickly and efficiently?
- Do you have a glassy/bar back support to help?
Reflecting carefully on each of the questions will determine the ideal time your bar can turn a multi-drink order around. Ultimately, it's the guest and what's left in the till at the end of a shift that will be the ultimate arbiter of how long the average drink should take to make!
THE BACK BAR PRICING PYRAMID
Many bars and restaurants are not properly setup to maximize guest up sell.
It's important to set up a back bar to accommodate multi-tier pricing across categories.
One of the most efficient ways to set up a back bar is using a Back Bar Pricing Pyramid or Bar Grid.
In a nutshell the cheapest brands start at the bottom of a shelf whilst more expensive brands are graduated upwards.
A great example of well set up Back Bar is local Sydney icon Smoking Panda with a 6 tier pricing pyramid for their pricing structure ($9, $10, $11, $12, $15, $25).
The grid is replicated twice to allow for 2 teams of bartenders to operate behind a speed rail/back bar duality – in other words the back bar is mirrored twice so that bar tenders literally turn around to access the choice/brand required. No crossover nor wasted operational time during peak service times.
A great back bar creates a visually enticing liquor “palette” so that inquisitive guests can relax and then “initiate” bar tender conversations by asking questions.
Download here your complimentary Bar Grid work sheets.
BEWARE AIR JOBS: VERBAL WANNABES
Ever been seduced by promises that vanish before the words ever hit the air?
Then folks beware the Air Job!
What’s an Air Job: an individual who with seething conviction expresses love, or makes some type of promise to commit, act, or reciprocate, yet when it comes to the crunch, nothing ever happens!
Air Jobs work for you, are customers, are service provider, are friends, are associates… inevitably these people just want something from you or importantly want something more for themselves, unrelated to your needs or outcomes!
At some point intention must turn into physical action or commitment… otherwise one’s credibility is at stake... an old tailor once said: the cloth we cut our promises from results from the outcomes we sew!
Recognizing the Air Job, avoids disappointments, wannabes and time wasters from taking focus away from the people, relationships and actions that do really matter!
ASIAN TIGERS: THE GREAT GRANDCHILDREN OF PROHIBITION ROAR!
There’s a quiet revolution, it’s a silent tsunami of talent gathering force and if not careful will sweep the arrogant and complacent away!
What we’re referring to is the explosion of knowledgeable bartenders from all parts of South East Asia (SEA), now seeking greater experience and new homes in the developed cocktail markets of the world.
Photo credit: Antonio Lai - Quinary Hong Kong
Significant investment by liquor companies over the last 5-8 years in training, outreach, competition and ambassadors has transformed the marketplace to equip a new breed of passionate SEA bartenders with knowledge and skills... what they now seek is wider experience, maybe at your expense!
Sadly many SEA countries are poor… bartending, mixology and cocktail culture has been for many a way out of poverty and hardship as individuals leap frog futures with no horizons, to land on professions with endless opportunity!
Successful SEA bartenders build and support their families and local communities... funding education, housing and other worthy endeavours, with their success brings hope, safety and smiles to those at home!
Unencumbered by arrogance, a poor work ethic, lack of respect, this cohort appreciates everything. It may very well be that Asian culture is better suited to providing superior hospitality experiences to help, serve and transform thirsty and hungry guests sitting patiently throughout the developed world!
Powered by emotional and economic drivers that many western bartenders fail to understand… the new breed are eager for success; ready for the challenges and rewards that hospitality brings!
The future impact on bartenders in other countries is yet to be felt! But let's be very clear, complacency will be rocked as the competition gets decidedly harder, more willing and infinitely more flexible!
Locals not at the top of their game may one day be felled by the Great Grandchildren of Prohibition; beware the crouching tigers ready to pounce!
5 FATAL FLAWS THAT US CHAIN OPERATORS DON'T ALWAYS GET
The closing of Target recently in Canada is just the most recent example of a US based chain misunderstanding the size, value or opportunity of a foreign market!
Ironically a foreign hospitality operator has a far better chance of operating profitably in the US, than the same US Company trying to operate in a foreign market.
The issues for US Chain Operators can be narrowed down to 5 Fatal Flaws:
1. A Buck is not worth a Dollar
It’s surprising how many people overlook that a US $1 may be worth more or less in another market. A US $10 cocktail in Canada must sell for 25% more purely based on exchange rate values, assuming Canadian input costs and gross margins are the same as the US, which they’re not.
2. Perceived and Received Value
Perceived value in one market may be considered fantastic, yet in another the Received value may be considered meagre. There's a very fine line distinguishing Perceived and Received value.
3. Cost blow-outs compare A.L.Ps (Alcohol, Labour, Produce)
Alcohol - is far cheaper per Oz or mL in the US than almost any other major market in the world... how easy to assume that the cost of alcohol in Canada is the same as that in the US or the UK.
Labour - many US hospitality businesses pay minimum hourly rates yet the costs of the same labour in another country such as Australia, Germany etc. can be 2-5 times more expensive.
Produce - costs are considerably lower in the US compared to other markets... a starter valued at US$9.95 may have to sell for CAN $14.95 just to maintain the same value, margins based on local cost conditions.
4. Unrealistic mandated COGs
Higher COGs outside the US drive operators in other markets to be continuously cost vigilant, looking to drive operational/cost improvement.
In the US a 20% COGs is nominated as the benchmark for managing spirit costs, however in another market that same cost could be 25% or more.
In Australia with double the costs of alcohol with similar retail price points as the US, how can alcohol mandated COGs also be 20%
The answer here is pretty scary, US operators operate on super normal margins i.e. low costs and relatively high price points. For averages to fall down to a 20% COGs , would indicate that either heavy discounting via give-aways, over-pouring, floor tips, or worse are occurring ... these losses are hard to see when hidden in the valley between large profits and low costs.
To uncover untoward losses in the US, we’d suggest reducing COGs mandates to 15-17%, whilst many will baulk at the number, the truth would quickly reveal itself.
To better understand averaging issues, sending businesses broke read "The Claw of Averages" blog here.
5. Ignorance is Arrogance
A failure to do due diligence at the deepest level can account for most of the major blow-outs that either better planning and tighter operational mandates would have eliminated.
International hotel groups tend to find domestic partners when opening in new markets, nevertheless whilst this helps, it may not overcome some of the difficulties flagged above.
Some years ago a US Nightclub Operator opened a large property from scratch in a new country using a local partner, discovering after signing the deal that Alcohol and Labour costs were double that of the US, ouch... the question was asked “How do you guys make money in…?”
There's are no easy ways out of opening up outside the US… suffice to say understanding the 5 Fatal Flaws is a great start to not getting caught.
LIKES VS SHARES... VANITY VS CERTAINTY
Every bar and restaurant business must be on Facebook.
Isn't it frustrating when in conversation with a friend or business colleague, when these people trumpet how many Facebook fans they have... if you’re like me... you may feel somewhat deflated!
The good news next time you meet an internet boaster... that “fans” are in some ways just vanity numbers as uncommitted fans can be easily purchased… meaning these “fans” will not engage with your brand or business in any meaningful way!
Social sharing is about sharing posts which provides cache, authenticity and amplification to your story!
Facebook success should be measured on certainty… “likes” are so “meh”… broadly summed: the difference between “likes” and “shares” is the difference between a rather uncommitted pat on the back versus a huge bear hug, backed by love!
Who wants hugs?
Innovate Or Perish... The Do or Die of a Bar
The old adage “a rolling stone gathers no moss” applies today to any bar and restaurant business.
The advice suggests: continuous movement or innovation keeps businesses nimble and responsive! Failure conversely; a perishable outcome!
Rolling stones require energy, lose momentum and one quickly finds oneself standing on the Titanic end of inaction, waiting for the orchestra to play your competitors new song!
Far too many bars find a niche, work it, and yet fail to tweak, refine and on occasion pivot due to management's false feeling of comfort and safety!
Competition, rapid change and instant learning translates desire into needs, a process of forward motion called “Kaizen”.
To canny business people, Innovation translates opportunity into profit (the new black) for liquid/hospitality entrepreneurs!
Today’s consumers have short attention spans, are easily confused and become unmoved!
New, intriguing, fresh become the new mind grabs oiling attention; winning action, attracting $!
Innovation or Perish!
We’re not advocating for a moment that it’s only Innovation that’s the key to business success, it’s more about the back end process of developing at the margins, new ideas, tinkering with what’s successful now and how that will look with a fresh twist!
Helping customers translate their unsatisfied desires into new wants, allows us to engage and connect very differently with people.
Translated desires turn into new curated drinking experiences, ultimately keeping folks talking, happy; returning to your point of origin!
Warning: Innovation by and of itself is NOT a cure-all as innovation requires stewardship, focus and planning to ensure action, success and profitability!
Innovation is the story of forward momentum, anything less, is turning a business into a perishable. Innovate or Perish!
Today’s Innovator becomes tomorrows Perishable... better get moving!
Spirits Chevalier Beyond Mixologist
French terms are entrenched in hospitality adding elegance and refinement to describe process and outcomes.
Once upon a time professional Bartenders struggled with an adequate descriptor to purpose their skills and talent.
To fill this void various self-ascribed terms were created and have now entered the bar lexicon including Mixologist, Liquid Chef, Cocktologist to name a few.
In a new age where a shingle can be quickly invented via a web site, Linked In profile or business card... it’s perhaps timely whereby spirits knowledge, mixing, serving experience, operational know-how and management skill could be better defined with an all-encompassing term with professional presence, prestige and yes panache!
Australians are a funny lot… we invent irreverent and quirky names for everything... some examples… fruit seller: a fruitologist, a trash or garbage collector: a garbologist... whilst in no way diminishing these professions think there’s still more room that elevates elite bartenders beyond the word Mixologist!
It’s not unknown for some bar rookies to imagine that attendance at a 1 day bar course, several spirits education event(s) together with a little bit of “stick” under the belt to be sufficient to self-describe as a Mixologist nee bartender... of course the more practical amongst us know it takes a lot more than spirits to maketh the bartender.
Back in Prohibition times and the generation before, bartending was considered not only a noble profession but a position with community respect; in a nut shell the word bartender meant something.
It takes years to acquire the necessary mastery to evolve past a generic descriptor such as bartender and in the process attain meritorious professional standing; with requisite recognition and compensation.
It’s time for a newer term to clearly position the professors of spirits from the doctors, interns and students of the mahogany!
We propose a new term:
Spirits Chevalier, elevating the Mixologist to a higher standing equivalent or surpassing that associated with the term, Sommelier.
A Spirit Chevalier can only be earned not daubed like a fake Knighthood or regal title purchased from a defunct duchy, princedom or cash strapped state.
Great terms with honours must be accorded; requiring new levels of International standards so that those who have acquired and fulfilled all aspects can only then be elevated to become a Spirits Chevalier.
The Baristocracy - The Elite
There’s a pecking order in the Bar business... it’s manifests via the movers, shakers, followers, flaunters of our industry… these fine people are The Baristocracy… and we all know some from its ranks.
These people are at the very pointy end of the success pyramid: deliverers of innovation that changes, improves and inspires all of us deeply.
Members of The Baristocracy attract guests who then drink deeply from the “spring”” at these rare liquid oases.
Most of us appreciate that delivering exception daily and weekly requires enormous energy, passion and skill... yet, not all of us can do it!
In an awfully crowded marketplace... adoring eyes glaze hungrily at excellence; those that fall into this lair, often tend to self-expel excuses such as: “oh, we’re just as good as such and such” or "we’re so much better than so and so”!
Sadly, people motivated by professional jealousy can never cut the mustard or slice a metaphoric lime, as they’re destined to only sweep the floor after the dust from others success settles!
How can the innovators create highways that others can or will never overtake?
The Baristocracy never stops moving forward, it’s not in their nature to rest, as perfection requires motion, tinkering, tailoring and then re-toiling some more.
The message for all of us: for the guys at the top of the pyramid success is never completely owned; it’s loaned or leased temporarily, with rent paid daily!
The rent being: having the right attitude (ego removed), inordinate creativity, hard work and the biggie, self-made luck!
Pay your rent daily... and hopefully you’ll soon join the honour roll too!
Worm of Mouth
Nohibition® - The Spirited Renaissance
It’s sometimes hard to imagine how far the spirits industry has grown, innovated and re-imagined itself from the dark days of Prohibition.
Nohibition®... The Spirited Renaissance - is defined as the polar opposite to the dark ages of Prohibition. The new beginning, or great awakening commenced in the early 21st century… with a handful of bartenders asking why not... going back to study history to re-imagine a future with no boundaries, endless possibilities and the opportunity to bring drinking enlightenment to the masses.
Whilst new Prohibitionists agitate throughout the world, threatening new legislation, new taxes, advertising restrictions... the industry has banded, educated and self-regulated to stave the threats.
To see how Nohibition® - The Spirited Renaissance has transformed the terroir TODAY we must ask the question(s): What new brands, categories, technology, innovations we take for granted TODAY that were not in existence 5-10 years ago?
Then stand back and be struck as we see how far we’ve come… it’s far more than awesome... it’s mind numbing!
When the world moves as fast as the power of thought, you’ll be amazed by who’s on the list!
Here’s a few examples:
The 86 Company |
Fever Tree |
The Bitter Truth |
Überbartools™ |
Berlin Convent |
World Class |
---|---|---|---|---|---|
St. Germain |
Hendrick's Gin |
London Cocktail |
Face Book |
|
Ebay |
Berlin Bar Convent is a perfect example of the aforementioned Innovation... walk the endless halls at the show and you’ll soon see that over 50% of companies and brands on display... were NOT in existence 10 years before!
Our point: The Spirited Renaissance is bigger than just a brand or even the industry itself… the real power is understanding that the tidal wave of ideas, representing the hopes and dreams of so many passionate individuals and corporations becomes the sustaining force to outpace government legislative walls, keep up with consumer trends; providing assurance and opportunity for enterprising entrepreneurs, re-imaging tomorrow!
Hang on for the ride!
Crowd Fund Your Bar... Don't wait, Just Do It Now!
It’s the dream of every bartender to own their own bar!
Taking the bar plunge is NOT easy: fear, uncertainty, inexperience, money, investors; are the largest obstacles to fulfilling the dream, right now!
Wait up! The news is now a whole lot better, in fact the landscape has changed thanks to crowd funding.
If you are now crunching the numbers for your new bar or restaurant… here’s a new way to get over the line... and it’s simple!
The steps:
- A vision
- Tell a great story
- Bucket loads of Passion
- A location
Now with these ingredients visit the Crowd Funding site Kickstarter to see how people ask for funding... You’ll get a sense what current best practice is and then scale it to your dream.
To make your adventure easier... check out how some passionate restaurateurs and bartenders from Perth, Australia did it with their new venture… Lucky Chan.
Great story, beautifully told in an inspiring, connective way...
Follow their blueprint and you too will be on the Über road to success... bye bye Mr boss man!.