A MOVE TOWARDS OPERATIONAL EFFICIENCY
As employee wages go higher, it becomes even harder to attract and retain good servers and bartenders. After all, everyone wants to go another step up the ladder, regardless of where that ladder may be.
That’s why, for many bars and nightclubs, losing employees is simply part of the day-to-day, despite the heavy investment in training new hires.
So, with these developments in mind and the competitive nature of the industry, we expect an even bigger push towards operational efficiency.
We already touched upon solutions like self-pouring and alcohol vending machines, but there are things you can do today that can boost your bottom line immediately.
For example, many bars have bartenders that double as servers, too.
Of course, one of the most important things in running a successful bar is creating and maintaining strict operating procedures that everyone must follow.
THREE THINGS DONE ASAP FOR BAR’S OPERATIONAL EFFICIENCY?
- Re-design the bars to be more compact, lower in wasted steps and higher in output. Create more guest space. Create a better bar : guests : space ratio.
- Retain a more empowered bartenders, lesser, but better trained and skilled. Apparently the better skilled are also more reliable. Two great bartenders on a higher salary are far cheaper than six or eight average bartenders with lower cost – in many ways.
- Automate many aspects of bar ingredients to minimize bartender’s engagement keeping them for the “showstoppers” or core functions.
Just modernizing efficiency standards of your old bar can start making a difference. Create a new trajectory of increased revenues immediately.
- Re-design the bar to be much more efficient.
If your bar is older than last five years, and you did not use a top-tier brand, chance are your bar was planned by an external agent and fabricated in a workshop. Resultant is a bar with wasted steps where customers need many bartenders to service them. Re-design your old bar now using a top-tier professional bar equipment brand as Glastender, to eliminate wasted steps. This compacts your bar’s footprint by almost fifty percent, needing lesser bartenders, and add more guest capacity. Your re-designed bar is made to serve a lot more guests easily, by.. - Automation of processes as wine, sodas, post mix, and beer dispensing at hand.
The bartender not only has to assemble drinks for customers but also has to fetch ingredients from distances. Can we eliminate the wasted steps? by providing the bartender with all ingredients in high capacity, well organized at an arms distance speedily? Once your redesigned bar is ready, focus on, - Retaining highly skilled bartender with ability of mixing + technology.
Modern bar and any business needs its operators in forefront to be well acquainted with use of technology when it comes to your own industry. Keeping such people with higher wages will assure speed and quality of your brand. Move away from low skilled low tech hard to train with high attrition staff.
We are happy to explain how to streamline existing bars to be operationally more efficient. And probably the best in country if not Asia. Try it.
Original Article : The Top 10 Bar and Nightclub Industry Trends in 2022 | Glimpse Corp
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