An Organized Bar is a Profitable Bar

An Organized Bar can be a profitable Bar.  Behind the Bar is undoubtedly a cramped place to work, but it also affords the bar team the opportunity to truly own their space. From the way they organize themselves and their products to the grace required during service when in full view of guests, bartending demands both efficiency and cleanliness. The concept of “everything in its place,” a phrase often heard in the kitchen, is paramount to ensuring your bar area is inviting, sanitary, professional and, therefore, as profitable as it can be.

“Bars are like icebergs,” said bartender Chris Elford, who is opening two new bars in Seattle this year. “If you can see mistakes on the surface, things are seriously messed up underneath.” On the other hand, a bar that is gleaming in its cleanliness and organization showcases the talents of its staff, and can entice customers to saddle up for a front row view.

Customers might be surprised to learn that a well-organized bar is run much like a military outpost. The location of each bottle, glass and toolsl, as well as the procedures for making and serving drinks, must be analyzed thoroughly by management for the utmost effectiveness.

Prep for success

The first step is setting up for success. “Efficiency and speed, consistency of service, and attention to detail all revolve around being intentional with your organization,” Elford said. “The French culinary term for this is mise en place [which roughly translates as “everything in its place”] which basically means that things are going to be exactly where they need to be, every time you need them. This enables you to get faster at your job through muscle memory — much like a baseball pitcher moving his body the same every time. It takes something you used to think of consciously and makes it subconscious.”

Design your workspace so that you have the things you use the most closest to you “You want to move hands, not feet.”, Elford said. A bar with a robust cocktail program requires a setup that is not only intuitive, but also consistent.  By simply having your bar set up to reflect that will mean your staff can take fewer steps to accomplish each task.

“We keep our garnish, juice and batches organized and in logical order, so we have immediate and speedy access to them during service,” said Michael McAvena, beverage manager for Heisler Hospitality, which runs multiple bar and dining concepts in Chicago. “We ask that our bartenders set their wells up and maintain them in a similar fashion at each location, so if needed, someone can step in and assist them. During closing, we run standardized procedures so everything is clean and put back in the same place. This ensures that bartenders and barbacks are not wasting time to search for things.” And when it comes to smooth service and ensuring your guests are happy, every extra second counts.

Counting Cocktails

Operationally speaking, if your management team has ensured that the bar is organized smartly, that the staff is well trained, and that the product mix is appropriate for your concept, yet you are still having timing issues, analyzing the number of cocktails you offer could be the next logical step.

“I often recommend shortening the cocktail menu,” Elford said. “You'd be amazed how much neater things get when you are reaching for a few less ingredients each round.”

‘Reset to zero’

The crush of service can be an unwieldy beast to navigate. But no matter how busy things get, it’s imperative to ensure that your bartenders are working in a clean, efficient manner. Vincent Favella, bar manager at The Fourth and the Singl Lounge in the Hyatt Union Square in New York City, has an expression for this: “Reset to zero.”  “We like to use this phrase regularly,” Favella said. “If it plays in your head constantly, it forces you to do adopt it. Basically, if you start something, finish it, and keep all things straight and neat.”

Washing tools between the making of each drink and returning the bottles to their designated places may seem to slow things down, but in reality, it allows bartenders to find what they need without hesitation.  And if something goes missing?  “Don't let the guest see you panic,” said Elford. “Remember that no matter how busy you are, you can always give a smile and tell a waiting guest you'll be right with them.”

Be like a duck: Keep calm on the surface, but paddle like crazy underneath.