summieone
03-30-2004, 03:27 AM
Now while I found this wealth of people with Bar and Club experience I wondered if I could pose a question which I'm not sure if I want to know the answer to.
OK for about a year now my side business of bar consultancy has been growing - and its actually just by word of mouth. Basically, all it consists of is me, and I hire myself out to bars, do their training and help increase their profile with a little flair and a lot of customer interaction.
Further to this, I design ****tail menus - ie I put together a bunch of ****tials that I think would be suiitable for the venue.
Now heres where I need some reassurance/education, I have also been asked over the last six months to set up several bars, ranging from Island bars in nightclubs to Service bars in restaurants (not the rest of it, ie decor/sound system). However, although I'm pretty sure I'm doing it right, I was wondering if there were any golden rules or any thing you would want if you could change your bar tonight.
Example!?!?! In one of the clubs I emphasised how speed was very important and set it up so they only had five types of glasses, rocks, 10oz collins, 14oz collins, pint and wine. I placed all of these in one place (one place per station). There were large bins and a huge bottle fridge that serviced both sides of the island bar. Each tender had their own sink and bin and ice well as well as a double speed well and soda gun.
Obviously that's not all the detail, but are there any fundamentals that you would include.
Kind regards
D
OK for about a year now my side business of bar consultancy has been growing - and its actually just by word of mouth. Basically, all it consists of is me, and I hire myself out to bars, do their training and help increase their profile with a little flair and a lot of customer interaction.
Further to this, I design ****tail menus - ie I put together a bunch of ****tials that I think would be suiitable for the venue.
Now heres where I need some reassurance/education, I have also been asked over the last six months to set up several bars, ranging from Island bars in nightclubs to Service bars in restaurants (not the rest of it, ie decor/sound system). However, although I'm pretty sure I'm doing it right, I was wondering if there were any golden rules or any thing you would want if you could change your bar tonight.
Example!?!?! In one of the clubs I emphasised how speed was very important and set it up so they only had five types of glasses, rocks, 10oz collins, 14oz collins, pint and wine. I placed all of these in one place (one place per station). There were large bins and a huge bottle fridge that serviced both sides of the island bar. Each tender had their own sink and bin and ice well as well as a double speed well and soda gun.
Obviously that's not all the detail, but are there any fundamentals that you would include.
Kind regards
D