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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.
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Why bar tool design has not changed since Prohibition
BREAKING TRADITION - IT'S IMPERATIVE
It’s human nature to look back into the historical record to seek guidance as to what to do now or into the future.
In a time where no one wants to stick their necks out too far, historical relativism becomes not only comfortable but re-assuring.
Classic cocktails for example provides a perfect historical time line from the past to the present…a linear progression without too many bumps along the way (Prohibition excepted).
Joining two different points in time and then assuming a straight line between them is fraught with danger.
The issue caused by creating a highway which extends from then to now, may not be a good bet particularly when un-factored parts change along the way.
In terms of modern hospitality concepts such as work safety, minimum wages, OHS&S, quality, consistency and excellent service were not considered in the earliest days of bartending; certainly not during 1920’s and Prohibition. However today these concerns are considered fundamentals to business success.
The cautionary tale may be that quaint tradition (the reason why we still maintain certain modes of behaviour) may not be the best route to a desired outcome when everything is changing.
Progression in it’s purest form requires movement either in the shape of a jolt or some break from the past to help re-set the trajectory higher.
Doesn’t a certain type of laziness creep into intention and arising actions when one hears the following excuse for inaction “that’s the way we’ve always done it here!"
Breaking with tradition require the openness to learn or create new habits by jettisoning bad ones with better ones, it’s imperative.
Flair and Craft Bartending Reconvergence
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Hospitality - Finding Staff!
It seems the same re-occurring problem is equally faced by bars, restaurants and hotels, when the following refrain is heard: “Hey, do you know anyone, who can……..? ”
Deconstructed Menus
Cocktail High: Alcoholic In-Flight Beverages
WINE, WHINE, WHINGE, WHY?
We all hate it!
Visit a bar or restaurant, order a glass of wine, receive it, look and think... "The tides out!"
Everyday tens of millions of consumers are faced with the horrible feeling they've been ripped off!
Whether it's true or not that's not the point, it's the perception which counts.
In the US consumers are fairly vocal when short changed saying something, elsewhere consumers may be more polite!
Imagine as a bar or restaurant owner if a silent majority think they're being ripped off. How will this potentially impact on long term name, reputation and profitability?
Much of the issue resides with the business and not the guests, particularly when the house wine serve policy is not advertised on menus.
In some countries a serving of wine is prescribed by law, in most it's notional, meaning some operators possibly use confusion to negative advantage.
To address the issue we suggest honesty and transparency to assuage customers questioning their serving.
When confronted with a questioning customer some will just top up a wine glass to silence the dissatisfied guest, but really couldn't this be mostly avoided if the serve policy was upfront for all to see!
Please just define and advertise your serve policy… everyone wins!
WHEELS, WEDGES, BROTHELS FOR BAR FLIES? A SOLUTION
For years the bane of bartenders and managers has been securing seasonal fruit at good prices for garnishing.
Secondary to these issues, prep time, wastage/spoilage, with each impacting on costs and ultimately bar profitability.
Devices to help preserve and protect fruit such as limes, oranges, lemons, apples, pineapples from turning rancid have dotted the landscape with pretty mixed results.
Bottom line – lots of expensive fruit thrown away!
Within this mix we see the pesky bar fly, attracted to sweet smelling fruit, using wheels and wedges as cabanas to host their other air borne friends!
More and smarter bars are turning to dehydrated fruit as the solution for their problems, purchasing dehydrators, then capitalising on sourcing cheap, seasonal fruit for the coming year.
Dried fruit for cocktail cuts waste, spoilage and arising hygiene issues.
If you’re over fresh fruit give dehydrated alternatives a go at a fraction of the cost!