Did you know that not all jiggers are accurate? Some can actually be 20% or more off on measurements.
Chris Tunstall of A Bar Above discusses why the bar tools you use can determine whether or not you are actually following your recipes and producing consistent drinks.
Check out the entire podcast episode with Chris, where we dive into the mixology, data to use for your cocktail program, and bar tools.
You can find the episode here: https://lnkd.in/gqVc5Y29, or on your favorite podcast platform.
One of the things that I've heard you say multiple times before that that just was hideously. Troubling to me when I heard it was that you've tested a lot of jiggers because you sell jiggers and but you've tested a lot of your competitors and some of them are up to 20% off. And so if you're 20% off, I don't care how good your recipe is, you're you're never going to hit your costs, right? So you can have the best data in the world, but it means nothing if the way you're doing things, if the product you have to do them, don't allow you to have that control. Yeah. And I mean, if you're talking about just, you know, possible on the bottom line, that's a huge role, right? If every cocktail you four is 20% over on cost and your numbers are skewed, I mean, that's that's a huge, huge deficit. So I'm great. Power tools, how they you know good proper training is really, really key. And so that's one of the things that we're super dramatical about in our company when we produce tools is we want to make sure that they're right. Because I know what it means if our jaggers rough, I know what it means if our stuff breaks on a Friday night because it's happened to me. So you know our forums customer service and we're above is making sure that those tools and that experience is flawless. If your tool breaks on a Friday night, that's. Customer service, I have decided that tool very, very wrong. So that's something that we always, always think about with every single thing that we create is will this last influential environment and if not, then we probably won't launch it. We always test everything. So we have a very, very, very tight holes on our jitters. So if they're over, I think it's like 5% we rejected, we just won't accept them. But yeah, to your point, if it's 20% variance and and this is where it's really interesting. Is if all your partners have different year. Let's say one is 20% over, the other one is 10% under. The consistency with those cocktails, like there's no way like this person's cocktail versus that person cocktail in the same bar are very different, you know, So I think there is a whole other side of the consistency when we talk about, you know, different kind of tools working in the same environment. So I'm a big proponent of one set of tools across all your bartenders, standard training and making sure everything is right. And I think there's one of the thing I'd like to kind of highlight here and there's something that I think everybody had the first thing to talk. Immediately implement and take away and put spotlight on and that is if you go to your bar. Right now, and ask every single year, bartenders with the standard core is for beer, for wine, and for your spirits or for your standard cocktails. I guarantee you everything's going to be different.
Here's a quick brain teaser for you, do you know why there are real lemons in dishwashing liquid and artificial lemon flavoring in lemon juice? The answer is simple but effective, and you can hear more about it in our Elevated Marketing Dot Podcast. https://lnkd.in/gS-qAtax#marketingpodcast#quirkyquestion#digitalmarketing
There has to be things that you have to look like to optimize on these third party platforms and to really grow." - Ray Ali, The On Demand Company
🎙️ Don't miss Ray's insights on optimizing your restaurant's presence on third-party platforms! Tune in this Wednesday evening for our latest DeliveringMore Podcast episode.
Fellow coffee drinkers! You might want to listen to this... (and share with your coffee-loving friends as well!)
Timing your coffee consumption can affect if and how well it works, and also, how much of a crash you experience later on in the day.
Here's a clip from the latest episode of the 80/20 Productivity podcast. There are more tips on timing for optimal effectiveness in the full episode here: https://lnkd.in/g5gp-aSt
You’ve heard the phrase “too many cooks in the kitchen spoils the broth.” Do too many stakeholders in the planning room spoil the design? That depends on how you approach the challenge. For this episode of Side of Design podcast, we discuss consensus building, which is not always easy when balancing passion, energy, and strong opinions from many different stakeholders.
https://loom.ly/rgsSZlc
🔹Trainer🔹Author🔹Speaker🔹Private Investor looking for Established Companies to Acquire or invest in and Help Grow. Investing in £800 to £10 million Revenue SME's
Last week we talked about demonstration drives on our podcast.
So if you missed that then tune in to here The What and The Why.
This week its time for The How.
What specifically should I show people on the demo drive?
Where do I go?
Do I let them drive?
Learn all this in our latest episode. Out now.
RAG from a GraphQL SDL? Out-of-the-box chunking vs. custom chunking, building agents with #llamaindex. All this and more on season 2, episode 1, with Sergio Leon and his return to the Data Chaos podcast.
🎧 Link to the full episode in the comment below!
What's in a white lie? They may seem harmless, but in business and personal lives a white lie can take on a life of its own. In this Tough Things First podcast, I look at what qualifies as a white lie, and, if done by accident, what to do about. https://lnkd.in/gQdcxs3Q
"It's not finding mushroom on a mountain, or a magic needle forged out of a special metal. It's actually learning how to make very simple, regular things work towards results.”
Evolve with your passion. Don’t miss out—listen to the new Qiological episode now.
Learn more about Qiological Podcast at: www.qiological.com
