A guy walks into a bar. “Ow!” This old chestnut aside, courtesy of Michael Robertson who tends bar at the Polar Bar in the Arctic Club in Seattle, a man walking into a bar isn’t always a punny thing. At least not when it happens before opening hours. And that’s an age-old problem bartenders have faced for years; guests coming in and expecting to be served before the bar officially opens. Can this pre-opening customers problem be fixed or is it just one of the quirks of running a hospitality business? #preopenings #hospitalityindustry #bartenders
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Founded Zest Bar Services, pioneering a hospitality venture dedicated to redefining customer experiences in bar services, excellence within the hospitality industry, setting new standards for service quality.
How to ensure you bar is one of the best in its location.
No one will tell you this. As a #barowner or manager, providing excellent bar service should be one of your top priorities. In the competitive world of hospitality, it's the little things that make a big difference and keep customers coming back time and time again. Superior bar service goes far beyond just mixing drinks and taking orders. It encompasses the entire experience, from the moment a patron walks through the door to the time they leave. Every interaction, from the warm greeting to the attentive service to the quality of the beverages themselves, shapes the customer's overall perception. Bars that truly excel at service have staff that are highly knowledgeable about their beverage offerings, capable of making expert drink recommendations, and able to cater to special requests or dietary needs. The bartenders are also engaging and personable, making guests feel welcomed and appreciated. Flawless bar service is efficient yet unhurried. Drinks are prepared with care and delivered promptly to customers. Attention is paid to tiny details like garnishes, glassware, and maintaining a tidy bar area. This level of meticulousness shows you take pride in your craft and value your clientele. Mastering #barservice is what separates great establishments from mediocre ones. It keeps patrons happy, fosters loyalty, and elevates your bar's reputation and bottom line. If you commit to service excellence, your bar has a much better chance of survival and success in the face of intense competition. Prioritize world-class bar service, and your customers will thank you by becoming valued regulars for years to come. #zestbarservices
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The Sun Sentinel’s tipping guide offers solid advice as to when to tip and how much. I’m a fan of good tipping, having grown up in the service industry, but apparently there are rules. For waitstaff, it’s 10 percent for okay service and 20 percent for good service. (I think both 10 and 20 percent are on the low side.) For bartenders at your average bar, it’s $1 a drink, and at a fancy lounge with premium drinks, it’s $10-$20 per round. There also are rules for tipping road service helpers, door openers, luggage carriers and sink fixers. I guess the rule of thumb is to tip everyone. In cash. Generously. https://bit.ly/47HMmc2
Tipping guide: Here’s who should get a tip and how much
https://www.sun-sentinel.com
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How to ensure you bar is one of the best in its location.
No one will tell you this. As a #barowner or manager, providing excellent bar service should be one of your top priorities. In the competitive world of hospitality, it's the little things that make a big difference and keep customers coming back time and time again. Superior bar service goes far beyond just mixing drinks and taking orders. It encompasses the entire experience, from the moment a patron walks through the door to the time they leave. Every interaction, from the warm greeting to the attentive service to the quality of the beverages themselves, shapes the customer's overall perception. Bars that truly excel at service have staff that are highly knowledgeable about their beverage offerings, capable of making expert drink recommendations, and able to cater to special requests or dietary needs. The bartenders are also engaging and personable, making guests feel welcomed and appreciated. Flawless bar service is efficient yet unhurried. Drinks are prepared with care and delivered promptly to customers. Attention is paid to tiny details like garnishes, glassware, and maintaining a tidy bar area. This level of meticulousness shows you take pride in your craft and value your clientele. Mastering #barservice is what separates great establishments from mediocre ones. It keeps patrons happy, fosters loyalty, and elevates your bar's reputation and bottom line. If you commit to service excellence, your bar has a much better chance of survival and success in the face of intense competition. Prioritize world-class bar service, and your customers will thank you by becoming valued regulars for years to come. #zestbarservices
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Accessibility in dining: 🍽️🚪 At LegalFix, we're shedding light on an essential aspect of the dining experience: Under laws regarding accessibility for handicapped persons, restaurants fall into the category of places of public accommodation. This means they’re required to provide access and services that accommodate everyone, ensuring that dining out is a pleasure available to all members of the community. 🛠️♿ Whether you're a restaurant owner seeking to better understand your legal obligations or a diner who wants to know more about your rights, LegalFix is here to provide the insights and guidance you need. For more info, head over to our page 👉 https://lnkd.in/ePv4aEns #LegalFix #LawTech #LegalTech #LegalIssues #Dining #AccessToJustice
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Commonly used "86" in hotel industry, let's find out what was the logic behind. The origin of the term "86" in the restaurant and hospitality industry is not entirely clear, and there are several theories about its history. Here are a few possible explanations: 1. Chumley's Bar in New York City: One theory suggests that the term originated at Chumley's, a famous speakeasy in New York City during the Prohibition era. The bar had a back door on 86 Bedford Street, and when police were approaching, they would call "86" to alert patrons to stop drinking and leave through that door to evade law enforcement. 2. Naval Terminology: Some sources suggest that the term comes from the U.S. Navy. When a sailor or crew member was no longer welcome on a ship, they would be given the number "86" and thrown overboard or discharged. 3. Delmonico's Restaurant in New York: Another theory ties the origin to Delmonico's Restaurant in New York City during the late 19th century. The restaurant had an item on its menu called "Delmonico Steak No. 86," which was a popular choice. When they ran out of this steak, they would mark it as "86." 4. Code for Bartenders: In some bars, "86" may have been used as a code among bartenders to alert each other to cut off or refuse service to a specific customer who had become unruly or intoxicated. This practice could have contributed to the term's adoption in the industry. Regardless of its exact origin, "86" has become widely used in the restaurant and bar industry to mean that something is no longer available or that someone should be removed from a premises or denied service. It's an example of the unique jargon and terminology that often develops within specific professions and industries.
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The good news, which you already know: New York has proposed legislation to make it illegal for bots to eat up (ha ha) all the top restaurant reservations. The not as good news: It might not make that much of a difference. No matter what, this news is positive. Amy Zhou, the superstar director of hospitality for Gracious Hospitality Management, has worked hard to make this bill happen. On some nights at Cote NYC, when there should be 400 covers, up to 100 are lost to bot-driven cancellations and no-shows; if the bill is signed into law, this helps alleviate some of that approx $10k per night in lost revenue. But reservation booking sites like SevenRooms predict that the problem won't disappear. "There are some restaurants that people can't get into," says CEO Joel Montaniel. And Appointment Trader founder Jonas Frey plans to keep doing business "We're certainly not going to stop operating because we can't operate in New York," he says. Excellent reporting from Esme Fox Bloomberg News #restaurants #nyc #reservations #dining
Why NYC’s Hottest Dining Reservations Will Stay Impossible to Score
bloomberg.com
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I help bar owners increase profitability through structured financial management and the implementation of continuous improvement systems | Hospitality Expert | Host of The Bar Business Podcast | Award-Winning Author
Consistency is key in the bar business. Most people have a favorite bar, it isn't the fanciest, it isn't the bar with the coolest cocktails or most innovative menus. Usually, it is the bar that combines two key factors of success: consistency and hospitality. Too often in this industry, you see bars that are not doing things consistently. One key aspect of that is maintaining consistent hours. If someone tries to visit you when you should be open, and you are not, you've lost that customer, maybe forever. And it's not just about being open when your front door says you will be, it's about maintaining consistent hours across all sources on the internet as well. The hours on your front door, the hours on Google, and the hours your bartenders have the doors open, always have to be the same.
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Dreaming of Opening Your Own Restaurant? Let us help make your culinary dreams a reality with expert legal advice to start your business on the right foot. Our services are designed to guide you through every critical step, from selecting the appropriate business structure to navigating local regulations and obtaining necessary permits. With our support, you can focus on what you love—cooking and creating—while we handle the legal intricacies. 🍽️✨ #RestaurantStartup #LegalAdvice Embrace your passion with peace of mind knowing that all your legal needs are covered. Get in touch today and take the first step towards your dream restaurant!
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Marty, your go-to Restaurant Real Estate Broker, shares wisdom: "Work with someone who's been in your shoes, made mistakes, lost and earned. I understand that in the restaurant business, every penny counts. When you work with me, you're dealing with someone who's been there and done that." 💼🍽️ #RestaurantWisdom #BeenThereDoneThat #SmartBrokerMoves https://lnkd.in/gzxCk_HG
About Marty Bombenger
https://ecrestaurantbrokers.com
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I’m Dan Andrews with your bartenders guide to. Navigating Bar Etiquette in the New World of Drinking and Dining Introduction: Alright, everyone, welcome to the bar! As a seasoned bartender, I've seen it all, the good, the bad, and the hilariously awkward. So before you saunter up to the counter, let this wise, silver fox share some tips on bar etiquette in this ever-changing world of drinking and dining. First There’s been a Shift in Social Dynamics: Back in my day, we didn't have smartphones stealing the spotlight. We actually talked to each other face-to-face, and let me tell you, it worked wonders! But hey, times change, and now we're juggling digital conversations while pretending to be attentive in person. My advice? Give your phone a breather, put it down, and actually engage with the people around you. It might feel strange at first, but trust me, it's worth it. Who knows, you might even make a new friend, you're soulmate or find a new drinking buddy.
