Standard Drink Recipe

To run a successful and have a loyal following, it is important that your customers are served consistent drinks. To do so, standard drink recipes must be prepared so as to prepare your bar staff accordingly. A standard drink recipe is made up of the following:

• Exact quantity of each ingredient
• Glass size
• Procedure to make the drink
• Garnish
• Any other special procedures/condiments
• A picture is an option

For each drink served at your place of business, a standard recipe should be written up and kept on file to train new bartenders and make sure older bartenders do not sway from the company standards.

Standardized recipes will also help control your pour cost percentages and a revision on a 6 month basis is suggested. Below, you will see how to document a standard drink recipe.

Becoming a Bartender

We all have one point seen ourselves behind the bar slinging drinks like Tom did in his famous movie role. But before we do, there are few things we must consider:

1. Are we ready to give up our weekends?
2. Is working late hours something we are comfortable with?
3. Are we what we call a “people person”?
4. Can we take orders and remain calm under pressure?
5. Do we deal with patrons that could become rude and rowdy?

Bartending can be a very lucrative and reward career. For others, it can be a simple sideline job while in school. Whatever it may be, bartending does require certain skills that can be taught in bartending schools and experienced in the line of fire.

A professional bartender understands both the needs of the clients and what is required to become effective during service. A bartender’s quick check list:

1. Is my liquor inventory up to par?
2. Is my beer inventory properly stocked?
3. Are my fruits and condiments prepared?
4. Do I have enough ice?
5. Does my till have enough change? 

A bartender knows what can be called the “golden hours” at which point all they do is take orders and serve drinks. To maximize the full potential, preparation is key.

Bartending School

An important part of any hospitality environment is the personnel they hire. Hospitality operators at times struggle to find the right people. In regards to hiring the right people for your bar, you may consider giving extra attention to a resume that does include a bartending school certificate or recognition.

Bartending schools are designed to teach people how to serve at the bar. They follow all the theories pertaining to the industry and then will add their personal experiences which they have lived.

 Why consider a certified bartender:

1. Knowledge of recipes
2. Methodology of makes drinks is taught: beers, wines and cocktails
3. Proper service techniques
4. Importance of liquor inventory management
5. Enhanced customer relation

It is also a good idea to call the bartending school as both a reference in regards to the employee you are considering, but also a way to create a relationship with the school for future staffing needs.

The dictionary meaning of a dispenser is as follows: “a device that automatically dispenses a single item or a measured quantity” In the hospitality industry, we are sometimes faced with a decision; do we want our liquor to be poured by way of a dispensing unit? Do we want our bartenders to be “automatic” and potentially take away any flair our personable bar staff has to offer our patrons?

Liquor dispensers are designed to specifically pour a pre configured amount in a glass, no more, no less. There can be certain advantages:

1. Consistency of drinks
2. Controls over quantity poured
3. Less bartender training required

Liquor dispensers typically are available in two forms: guns & spigots.

Guns normally entail tubing to be run from the bar to an area where the liquor is poured into small vats. From there, as a product is selected at the bar, the liquor from the liquor room runs along the line into the patrons drinks. Many times, operators will limit the guns to rail product like vodka, gin, rum…or what we call high moving products.

Spigots or what can be best described as “time release valves” are systems in which a ring is placed around a nozzle on the bottle. When a portion of liquor is requested, the bottle is put through the activator ring, the lever is pressed and an electrical courant opens the valve to dispense a portion of liquid.

Although we may perceive these systems as the ultimate controls, there are a few things to consider: 

1. If you have several pouring stations, they can become cost prohibitive
2. They can be impersonal: clients still like to see a bartender pour a drink straight into a glass without all the “mechanics” involved
3. Sweet liquors have a tendency to crystallize and cause back ups in the lines and spigots thus requiring regular maintenance.
4. Lack of inventory: as much as these systems can dispense exact amounts, they still require a separate system to conduct regular liquor inventories

In the end, as an operator, the decision lies in both the financial areas but also the image and feel you want your establishment to portray, both certainly will have an impact on your business and this is certainly a decision that takes time and research before adapting.  

Managing the line at your bar

It’s a warm Saturday night and the town has a certain “buzz” to it. Your bar is getting ready for a big night and then all of a sudden, you leave your office and notice a line forming outside your door.

This can be a good sign for your bar; it’s busy! But what can go wrong?

To start, you should ask your people at the door if you have reached capacity and if not, how far off are you?

Secondly, this is probably a good time to have the bar staffs make sure there is a sufficient amount of liquor inventory behind the bar, the beer coolers are well stocked and wine and champagne are well chilled.

Once you have been through this, it is time to speak to your people at the door to make sure the line and the wait is well managed. Nobody likes to wait, so you want to make sure the time they are wait is justified.

You also need to take a decision on the “regulars” that come in when there is no line up and help your business going. What is important is that you respect the capacity that was assigned to you without breaking the law, but also make certain your regulars or maybe “big spenders” are not in line or worst yet…at the competitor!

It’s always a good idea to meet with your doors staff to go over company policy and make sure customers are happy and the bar can make the most of the busiest hours of the week our industry offers