Restaurant sales are recovering well from the COVID-19 lockdowns of 2020, but employment has not followed the same path in recovery. In March 2021, restaurant sales were only 5% lower than pre-pandemic levels, while employment is still 15% lower than before COVID.
Despite gains across the board in sales, factors like career changes & extended unemployment benefits have kept many workers from returning to the F&B industry. The result is understaffed restaurants with owners desperate for new employees. With BarVision, not only can managers monitor staff performance remotely, but they can verify staff are pouring properly and procedures are upheld.
Along with providing insights into pouring habits and trends, we strive help our clients serve consistent and profitable drinks. Over the years, we’ve noticed that a lack of procedure causes problems in beverage consistency, and makes training more difficult. Setting up the proper standards at your bar will give existing staff more guidance and make training faster and easier.
Below are some procedures to help clarify your expectation from your bartenders as well as monitor new employee’s performance.
CREATE AND MAINTAIN RECIPE LISTS TO ENSURE PROPER POUR SIZES
No matter if your single is 1oz, 1.25oz, or 1.5oz, make sure bartenders know what the standards are. Every bar has different sizes and new bartenders could be used to completely different sizing.
UPDATE AND STANDARDIZE GLASSWARE: CONSISTENT GLASSWARE = CONSISTENT DRINKS
At BarVision, we regularly see clients using different glasses for the same cocktails. Not only does this look different to customers, but often bartenders will tweak recipes and pour sizes to look better in the glass. Consistent glassware is a simple fix to help with recipe compliance.
PROPER POS SETUP MAKES FOR EASY TRAINING AND PROPER CHARGING
While overpouring is our main focus at BarVision, mischarging can also be an issue affecting revenue. Often this due to improper POS setup or training and not bartender misbehavior. When BarVision begins seeing a significant amount of pours in between Singles and Doubles, we’ll ask managers if they have a “Rocks” or “Neat” button. Pours for an Rocks or Neat drink are usually larger than a single and deserve an upcharge. Adding this button or training employees on how to use it will help revenue and consistency.
ACCURATE POS POSTINGS AND AUTHORIZING COMPED DRINKS
Every bar and bartender will comp drinks to the appropriate guests at the appropriate time. Tracking comps by bartender, server, or shift is important to understand if there are any problems. Having protocol or POS buttons in place for comping drinks makes sure management is aware of all giveaways.