Expert Advice on Hospitality Topics

Part 3 of 3: The Service Bar

The service bar is an area of the bar dedicated to the servers only. If designed well it can greatly improve the flow of drinks from the bar to the customers. Alternately, if your service bar is not designed well, it can add yet another delay in an already-crowded process. When setting up a service bar, the things that should be considering are:

• Layout. Will your staff need to make a long trip, past waiting customers, to get to your drinks server? Placing the service area off to the side of the bar might seem like a good plan when the bar is empty, but when it's full, a drinks server who has to yell to be heard is a disgruntled drinks server - and a frequently delayed one.

• Drinks station.Is everything the bartender needs to prepare drinks positioned within six feet (a step and a reach) from a drink preparation area? If it isn't, you're only adding waiting time, opportunity for spillage and even waste to the drinks serving process.

• How far do your drinks servers have to travel to reach your customers? Do you seriously expect your server to negotiate a heavy crowd with 12 drinks on his or her tray and not encounter spillage? Clear the way. Improve not just your server's efficiency but also customer traffic flow.

• Service bar communication. If you have a bartender or bar devoted purely to drinks service, consider providing your servers with radio headsets that will allow them to communicate a drinks order to the bar from the floor. This simple move can save your servers from making literally hundreds of trips across the floor a night and can slash service times considerably.

Glass-Handling Rules

Too often, bar staff think of glasses as disposable partyware and all but ignore the fundamental rules of handling drink service equipment. Make your bar staff aware of the following, or you could find yourself in hot water down the road when someone complains:

• Never, ever, use glasses as ice scoops. A tiny chip of glass falling into your ice bin can cause a great deal of injury, and bar glassware certainly isn't designed to shovel rocks of ice. Along the same lines, any time a glass breaks in or near an ice bin, the entire ice bin needs to be emptied and the contents disposed of before it can be used in the preparation of another drink.

• Staff should never touch the upper half of a glass in the act of serving a drink. It's un­hygienic; it looks terrible to the customer; and the glass will be much more susceptible to breakage if it's being handled regularly in this manner.

• Stemmed glasses. They're far more susceptible to breakage than most other types of glasses - not to mention usually more expensive. Make sure that all staff take extra care in the handling of these items, perhaps even to the point of washing them by hand.

• Inspect. All glasses need to be inspected, if only briefly, before they're used in a drink order. A lipstick smudge, chip, crack or remnants of a previous drink are not only off-putting to a customer, but they're also hazardous to the customer's health.

Part 2 of 3: Ensure Quality & Avoid Wastage

Mixed Drink Tips

Making a good mixed drink isn't always a matter of A + B = C. In fact, there are numerous small details that can contribute to turning your creation into something just that little bit better than the norm and, more still, that can help you keep your ingredients at peak freshness and productivity. Consider the following:

• Champagne wastage. Many mixed drinks require champagne or sparkling white wine as an ingredient. Opening a fresh bottle for one drink can be wasteful. Consider purchasing a champagne bottle resealer for your bar, and make sure your bar staff knows how to use it.

• Keep champagne fresh. If you have a steady flow of champagne drinks in your bar, just drop the handle of a metal spoon into the top of the champagne bottle and put it back in the fridge. This will keep the sparkle in your champagne for up to 12 hours.

• Is fresh-squeezed orange and lemon juice a selling feature of your cocktail menu? If so, you should know that you'll get a lot more juice from lemons and oranges if you soak them in warm water for a while before juicing them.

• Stir, don't shake. When a mixed drink consists of clear liquids and/or carbonated beverages, stir it - don't shake it. You don't want your clear liquids to bruise, nor your bubbles to go flat, and shaking the concoction guarantees both will happen.

• "Difficult ingredients." Mixed drinks containing juices, sugar, eggs, cream, milk, or any other difficult-to-mix ingredient should be shaken - and shaken like crazy. Don't just give the contents a three-second rock around the mixer; give 'em heck!

• Adding eggs. When you shake a drink that requires an egg, add an ice cube to the shaker. This will help break up the egg and allow it to blend into the drink more easily.

• Prevent dripping. When serving wine or champagne from the bottle, a clean piece of wax paper rubbed along the rim of the bottle will prevent any dripping when you pour.

Serving Quality Drinks

The difference between a good and great martini is very small, but very important. The quality of your cocktail menu should be of paramount importance to you. The methods by which those cocktails are prepared should be a point of pride for all concerned.

• Presentation. The color and presentation of any exotic mixed drink is key, and by adjusting the amounts of key ingredients, the bartender can not only change the color of a drink, but can also adapt it to suit any taste. Impress the customers by asking how they like their drinks mixed. Would he like it sweet? Does she like it dry? Maybe a little easy on a key ingredient? Often they'll have no preference, but in asking you'll impress the finicky customer.

• The process of drink creation can be as important as the drink itself. A little showmanship in the preparation of a drink may slow the process down a touch. Also, if the performance is good and the bartender shows personality, your customers might not mind a little longer wait.

• Garnishes. Maraschino cherries, olives, a sprig of mint, a stick of celery, banana, lemon, lime, all carefully prepared, an investment in fridge space, and a bartender who is quick with a paring knife - they can all set your mixed drinks off with a sparkle. The right garnish is as important as the right ingredients.

• Novelty glassware. Most bars consider glassware as merely a vessel in which to serve drinks, but the clever operators see that using exotic and novelty glassware and building the cost of the glass into the drink price can bring customers flocking to that drink in order to get the free glass.

Part 2 of 3: INTERNET & TECHNOLOGY

Online reservations. Online reservations will continue to experience modest growth. While not a rapidly growing trend, the use of the Web to find where to go to eat and drink has become so common  a Web presence, and a listing in Zagat, Opentable and other where-to-go sites is crucial in attracting new customers

Going mobile. Google projects that mobile devices will overtake PCs as the most common Web-access device by 2013.The ubiquity of smartphones and tablets makes it imperative that Websites be mobile-friendly. As many of these devices either do not support or have trouble playing Flash content (which has become a staple of restaurant, nightclub and bar sites), you would be well-served to optimize your site to take advantage of the rapidly growing number of mobile users who rely on their iPhones and iPads to find where to go for a drink or a bite.

Social media. The growth of social media continues. Twitter, Facebook and Google+, alone, boast a combined 1.5 billion users. Moreover, social media sites will become a key component of Search Engine Results Page (SERP) algorithms. If you’re not already using social media as a marketing tool, it’s time, perhaps, to start. It’s often said that the best form of advertising is word of mouth. What social media does is combine the credibility of word of mouth with the reach of mass media. In fact, the social media’s reach far surpasses that of any form of traditional mass media. Given this, it may make sense to hire a social media manager to help promote your store.

Electronic cigarettes. Electronic cigarettes are becoming more and more ubiquitous. These electrical devices, which produce a flavored aerosol mist that simulates tobacco smoke, have become popular both as a way of quitting tobacco and as a way for smokers to kinda feed their habit in places where actual smoking is prohibited. Expect e-cigarettes to become a more common sight in bars and nightclubs in 2012. Also expect them to be sold more widely in drinking establishments. Not only do these devices provide an added revenue stream, they may actually have the added benefit of keeping smokers inside and drinking.

Tablets. By the end of 2011, nearly 34 million Americans owned iPads and other tablets. With new, less expensive tablets going on themarket, that number is expected to grow 63% in 2012, and by 2014 it’s predicted that 90 million Americans (or a third of the population) will own a tablet computer. Expect these devices to be adopted more broadly in the hospitality industry—not only as a (POS-integrated) replacement for the wait staff’s order pads, but as enhanced menus (with photos, ingredients, the calorie count of foods, suggested wine pairings etc.). Many wine bars and restaurants are already using tablets as a replacement to traditional wine menus. Tablets also provide an opportunity to provide cheap entertainment, in the form of interactive gameplay, to bar patrons.

DMX lighting. LED’s and new, cheaper and simpler-to-use DMX lighting software will allow owners of restaurants, lounge bars and nightclubs to modify the look and feel of their stores with greater ease, without having to overhaul the entire architecture. Whether as means of creating an entirely fresh look or as a way of changing mood lighting to match an event, a season, or a time of day, you’ll begin to see DMX lighting used more widely to create a fresh look and feel.

Part 1 of 3: Establishing House Drink Recipes

A bartender makes a good drink with originality, panache, speed and skill - but a great drink starts with the boss. You determine the drink menu, you determine the recipes to be used and you set the price and make the rules. Your staff just follows your lead. In many bars, it's left to individual members of staff to know the "standard" formulas for cocktails and mixed drinks. Everyone is supposed to know that a Tequila Sunrise has one shot of tequila, right? Or is it two? Maybe it's a shot and a half... Profits are too hard won to just throw away alcohol when your staff crosses their wires about your drink recipes. Some easy steps to ensuring standardization of your house recipes include:

• Recipe lists. Make sure when you take on new staff they receive detailed recipe lists to take home and look over before they start their first shift. It doesn't cost you a lot to photocopy a few pages of text and give them to your staff, so make sure there's no excuse for them not to know as much as they can before they start mixing on your dime.

• Recipes on display. Ensure that there are either laminated index cards or recipes listed behind the bar at all times so that any member of staff - even emergency fill-ins and temps - can see exactly what is needed to prepare each drink - no more, no less. Below is an example of a recipe card and the information it should contain:

• Cocktail menus. When you leave cocktail menus on tables, make sure that each one shows exactly what is in the drink - not just the ingredients, but the ounce amounts of each. This will not only serve as a more informative drink menu to your customers, but will also allow them to more accurately measure what they've consumed over the course of the night.

• Premium ingredients. If you use premium or middle-shelf ingredients in your cocktails, make sure that your cocktail menus make a point of that fact by showing the brands used. There's no point in hiding the fact that your base spirits and liqueurs are of a higher quality than those of your competition, especially because your liquor distributor might chip in for some of the cost of printing if they're being marketed in your literature in this fashion.

• Accuracy. Make certain that the cocktail and mixed-drink recipes give a clear indication of what glass is to be used, what garnish should be used, for how long and on what setting any blended drink should be blended and what brands of alcohol should be used for their creation. If you leave anything out, you can bet someone will get it wrong - and with alarming regularity.

• Bartending recipe computer programs. For example, Interworlds Software's "BarBack for Windows" can tell your staff how to create a drink even if a customer asks for something ridiculously obscure. BarBack includes over 10,000 different drink recipes, as well as information on glassware, ingredients, mixing methods and garnishes. Rather than taking away from the skills of your staff, insightful programs such as these actually complement their skills to ensure your customers get exactly what they want in the quickest possible time. BarBack can be downloaded at www.barback.com .

Part 3 of 3: Streamlining Service Areas

When you design your service area, it's important to realize that every step a bartender takes in the serving of a drink is costing you money and making your customers impatient. Where does your staff need to walk to get a clean glass? How far from there to the ice bins and then to the spirit dispenser? And where are your soda guns in relation to the bottles? Is the cash register yet another trip away from the customer? Even if your bartender has to take only four or five steps between each of these posts, consider how far that means your bartender has to walk in the course of serving 500 drinks a night! This is bad enough for a solo bartender, but when two or three people are working behind the same bar and sharing facilities, it can be an unproductive nightmare.

• Most bartenders are right-handed. With this in mind, your bar setup should allow your staff to pick up glasses with their left hands and bottles with their right, so that the drink creation process is at its most productive. If your bottles are on the left and glasses on the right, your people will do a lot of crisscrossing back and forth, resulting in more time taken to prepare a drink - and a lot more breakage and spillage.

• Consider your customers. If they're lined up three deep to get a drink, and the bar staff need to take extra steps for every drink, each of those customers doesn't just wait longer for his or her own order, but for every order ahead as well. These people are lining up to give your business money - the last thing you should do is make it difficult for them to do so.

• Low-cost equipment. If you can't afford to equip your bar with brand-new reach-in refriger­ators, there is another low-cost alternative. Consider keeping a sink full of ice directly beneath the bar top. Have three or four dozen high-turnover bottled beers in the sink at all times. Your staff can refill the "Bud bins" from refrigerated stock whenever there's a slowdown in customer traffic, thereby saving dozens of unnecessary trips to the fridge every hour, not to mention giving your customers faster service.

• Pre-made mixes. To save time during their busiest periods, many bars pre-make cocktail mixes. While this is a good plan, be sure not to have these pre-made mixes sitting out in plain view. Ensure your staff don't refill them in the public eye. If your bottom line dictates that you have to use tequila from Peoria, it's best not to advertise the fact when you're charging eight bucks a drink.

The Under-Bar

Your under-bar is the engine of your bar area. If it's designed well, your staff can get from order to delivery in seconds. If it's poorly designed and dys­functional, your customers and staff could spend a good portion of the night stuck in bar traffic.

• Focus on the customer. Employee interaction is the key. The under-bar area should contain everything your staff needs to fill 80 percent of their drink orders without moving a step away from the customer. If your staff aren't able to engage your customers in steady conversation as they're filling their orders, you're not only putting your staff through more work than they need, but you're also making your customers wait too long.

• Bar layout. If your staff can work more effectively within a smaller area of the bar, you will be able to fit more staff behind that bar during peak periods, ensuring faster service and higher productivity. Take a fresh look at the bar area and consider what changes you can make to improve productivity.

• Streamline your workstation. Many bar-fitting companies sell sink units that include speed racks, jockey boxes, ice sinks and more. They can also replace aged fittings with a minimum of fuss and expense. This will give your staff a compact, efficient workstation from which to maximize their time and effort. Prices vary, but when you consider the time, labor and customer tolerance savings, it's a purchase that will pay for itself many times over. BigTray (www.bigtray.com) can sell you this kind of equipment online or over the phone at 1-800-BIG-TRAY