October 17, 2016

Happy Hour is a time proven strategy to attract bar guests at quiet times.
The effort and energy used to promote Happy Hour can be amazing, with arising back slapping and hi-5’s if successful.
On the flip side have you heard of “Unhappy Hour”, the time in every bar, in every minute 1 in every 6 drinks is given away free?


Studies show that bars are so focused on what’s being served over the bar that few pay attention to what’s being spilt, wasted or over poured onto the counter or floor.
Here’s how: Either free pouring or using a jigger it’s far too easy to not stop or control a liquor pour stream once a bottle is tilted. After the alcohol is dispensed, one needs to pull the bottle upwards to stop the flow of more alcohol, which is easier said than done.
Putting some numbers behind the losses comes down to timing, science teaches us that it takes 3 seconds to pour 1 oz or 30mL of alcohol or 1 second to pour 1/3 oz or 10 ml.
So in just a blink of the eye, a quick glance away from the pouring action or erratic hand/eye co-ordination can cause an easy over pour. 

Here’s how the liquor loss can be broken down by tool used:
1/10 - 1/6 Oz (3-5ml) over-poured via a speed pourer.
1/10 - 1/6 Oz (3-5ml) from the bubble or lens naturally forming at the top of a jigger.
So here’s some totals 

Metric: 3 ml + 3 ml = 6 ml, per 30 ml shot
US/Imperial 1/10th +1/10th = 1/5th Oz per 1Oz shot

So why is it so easy to give away so much alcohol. Again this issue comes down to the consequence of poor bartender training/compliance together with the use of inaccurate pour quality pourers and jiggers.

When Inventory control folks see discrepancies in the numbers guess who they start blaming, bartenders.
Is it then really fair to blame bartenders for not performing when the culprit usually can be traced back to an under investment in cheap, poor performing tools?
For owners/ops managers  wanting to change the outcome, a re-tool is needed. The good news is that it doesn’t cost that much, with busy bars potentially recouping their total investment costs within 4-10 weeks from implementing.

Leave a comment

Also in News

The key to big bar business? Thinking small
The key to big bar business? Thinking small

May 16, 2019

We know as a small business ourselves, that with sustained  growth, each day gets busier. At these times it’s so easy to forget the small details. How then do you focus your attention? Here are three small points for every venue that can make a massive difference...

View full article →

How to choose the right muddler for cocktails
Get your bar out of a muddling mess

May 03, 2019

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?


View full article →

Bacardi Swizzle Cocktail Recipe
Bacardi Swizzle Cocktail Recipe

April 25, 2019

A totally tropical tiki cocktail, perfect for pool parties and summer days. Ingredients 45ml Bacardi white rum 15ml fresh lime juice 45ml pineapple juice 15ml Monin Falernum Method Use a ProFlow pourer and ProMegJig to measure all ingredients into a sturdy high ball glass, then swizzle with a LuxSwizz.

View full article →