Barmetrix. Maximizing Profits in the Hospitality Industry

Our service starts significantly before the training occurs. As part of our mantras of “Strive for Excellence” and “If you fail to prepare, prepare to fail,” we realize that every aspect of the training must be co-ordinated and organized.

Firstly, we discuss with the owners and/or managers their needs and situation: as we will be in their bar, using their prices, glassware, recipes and products (to be as realistic as possible) we must gather that information. We issue posters and signup sheets to ensure the best attendance possible.

On the day itself we set up your bar to be part classroom and part training ground. Using engaging video and flipcharts as well as the combined experience of all Barmetrix Trainers we explain and then convince the attendees in a 90 minute educational component. Then it's off to the Bar to prove our lessons and evaluate the Bartenders using our proprietary Bar Simulator.

First we fill all spirit bottles with water and weigh them. We then set the bartender a round of drinks including beer, wine, mixed drinks and cocktails as appropriate. As they make the drinks we evaluate their technique. After they have finished we re-weigh the bottles, evaluate the quality and presentation of the drink and the computer does the rest, concentrating on five Key Performance Indicators:

• Speed
• Pouring Accuracy
• Memory and Numeracy
• Technique
• Presentation and Quality

This creates a score out of a possible 500 and is totally objective, accurate down to the ml and secondly creates a report card for each bartender that clearly illustrates their own personal strengths and weaknesses. Each bartender has some one-on-one time with the trainer, effectively creating a development course for them in the future.

After all of the bartenders leave, and before we pack up, we then sit down with the management and help them decide how best to use this data. The software produces another range of reports that ranks all bartenders which can lead to more effective scheduling and training and also can produce reports for the team as a whole, showing areas for improvement and also rating against industry averages so that the bar team can be anything but average in the future.

Our “leave-behinds” include not just a whole bunch of inspired and motivated staff but also posters to remind them of the key principles that the lesson included and also a culture whereby managers and staff continue to train and evaluate each other, every day, every shift and every drink.

Instructions are left in the hands of the venue management team to ensure the lessons become habit over the next 12 weeks of business.