And a bar checklist will help you make this happen, which looks something like this:. Running a bar is more than just selling great cocktails and other booze to thirsty customers but also giving them a show.
Bars are known for having people who may be having tough times and hope that the booze will carry their problems away. If your service is slow and bland, your customers may get disappointed and angry and no one wants angry people in their bars. To make sure this scenario and other unpleasant events are prevented, there are standard procedures that must be done on a consistent and regular basis to make sure things are in order.
A bar checklist contains these procedures and other tasks to prepare for opening, during and closing the bar or operations. Not only does this bar checklist help in keeping daily operations stable but also keep the establishment comply with regulatory requirements and standards to maintain its existence and furtherance. It lets you steer clear from fines and unfortunate closure due to neglect of certain rules.
Keeping a bar checklist and making sure that everything is complied with everyday will surely bring success to your bar. The following guides may seem a lot of stuff but all of them are necessary to keep a successful operation may it be before, during or after. As time goes by, you will get used to doing all of them and it will become a fun routine at the bar.
Cleaning the bar is the thing that must be done every chance you get and it must not be taken lightly. Cleanliness has a huge impact in your bar by giving your customers a good impression, keeping everything sanitary and helps you pass health inspections so your establishment can keep operating. Usually, the most extensive cleaning stage is when the bar closes because you are basically getting ready for the next day. The front bar is where your people sit and enjoy their cocktails so the chairs must be wiped to make sure that they feel comfortable.
Moving to the bar top where the drinks will be made, and where the guests rest their arms, the table or countertop must also be wiped well and sanitized. At the back bar, all your supplies like liquors, spirits, glassware,speed rails, tools and equipment are stored. Make sure that they stay clean by wiping spills, dust, and cleaning out the used items during the day like blenders, taps, jiggers , cocktail shakers and more then store them properly.
Even the things that are not used during the day like liquor bottles must be cleaned. The bathrooms, sink, floors, customer tables and chairs must be sweeped, mopped, wiped and sanitized. Towels must be washed and dried so they can be used again on the next day. Trash must also be properly disposed of. Before the bar opens, there will be less work.
You just have to put everything in place, do a light wiping and sweeping of the tables and floors. And during operations, there must be constant cleaning of the most used stuff like tables, chairs, glassware, bathrooms, tools and equipment.
Every time bottles are used, make sure to wipe the spills, every time the jigger , shaker, blender and other equipment and tools are used, they must be cleaned immediately. Lastly, bartenders and other staff must also be clean, making sure that they wash and sanitize their hands regularly especially that they are the ones handling ingredients and making the cocktails. Regular inspection of tools and equipment ensures that they will work during operation without causing interruption. They must receive high maintenance so their usage is prolonged.
Equipment that need checkup include blenders, ice maker, dishwasher, juicers, and others. These things run on electricity so they need testing and inspection to prevent any hazards. On the other hand, tools like the cocktail shaker , jigger , muddler , glasses and others are the most used items when making drinks so they must be checked for cracks, dents and chips. Upon closing the bar, ingredients and items like liquors, spirits, juices, napkins, toothpicks, straws, stirrers and others must be fully stocked to be prepared for the following day.
This can be done during the day, when you have free time or when you are running out. Keeping an inventory is helpful in this scenario. For the cocktails and other fresh ingredients, they must be dated so you will know when they were opened and brought to the bar and to know if they are still okay to use so drinks will not be compromised.
Keeping things organized and in stock helps the bartenders and staff provide a fast service. But, it is also important to not overstock because they tend to look messy and maybe even go to waste.
Just make sure that your supplies meet the demand to keep things efficient. At closing time, there will be ingredients such as fruits and vegetables that are not entirely used throughout the day. To prevent any wastage, they must be properly stored in containers and put in the refrigerator so they can retain their freshness and can still be used the next day.
You can implement the first-in, first-out rule so there will be no wastes. Cocktail ingredients such as soda, juices, premade mixers, premade cocktails and expensive liquors must also be stored in the refrigerator.
Aside from bartending skills, it is also important for bartenders to possess people skills. They must have a positive attitude, confidence and respect toward other people. One way to determine if your customers are comfortable is to observe how the staff treats them and if they are given excellent service.
Observing also lets you see if your employees are adhering to the appropriate guidelines and procedures and if they need assistance, make sure they are well attended to. Interacting with customers is important to build trust, by asking how they are doing. Their input is crucial in making improvements to your bar. And if there is any trouble between customers or staff, be sure to handle the situation properly and orderly. Customers are not the only ones you need to please, but also the government or agencies.
They basically decide if you should continue running your bar or not depending on your actions. First impressions are important. Creating and implementing a solid opening and closing procedure will ensure that your location always looks its best when your customers come in the door.
Watch the webinar, download the checklist and get ready to implement these key processes in your bar or restaurant. Your staff and customers will thank you! Watch the webinar to learn the most important opening and closing procedures every bar needs to maintain a sparkling clean, professional atmosphere. We also cover the best methods to keep your staff organized and tasks completed.
Customize the list of duties to suit your bar, print 50 copies and get that process pumping! Opening your bar at the beginning of the day can be a drag.
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