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.
