I can’t seem to get our liquor costs under budget.  What is the best control for measuring the bartender’s pours?

Good question!  There are a few different methods for pouring alcohol such as free pour, jigger, or measured spout.  Which one works best depends on your bar.

Typical lobby lounge – If your bar is typically slow, usually a measured jigger works best.  Just be sure to have plenty of jiggers on hand so the bartender always has one within reach.  We like the measured jigger because it is easy for your supervisors to monitor from across the bar.  Also, customers are accepting of a jigger in most cases.  Of course, the down side is that it is easy for the bartender to overpour using the jigger.  Most bartenders we see using a jigger like to run a tail with each pour.  Here is a good video on basic jigger techniques:

High volume bar – If your bar gets pretty busy and the bartenders need to crank out drinks fast, we like the measured spout.  The ball bearings in the spout automatically pour the exact amount and then stop.  The bartender would have to tilt the bottle back a second time to be able to overpour with these spouts.  Here is a good video of how the Precision Pours work:

Free Pouring Method – We really do not like any bars to use the free pour method.  It is both dangerous to your profits and to your customers.  Our mystery shoppers have reported time after time instances where they were poured a drink that had over 4 ounces of alcohol when a bartender free poured.  You can easily see how pouring 3 times the correct amount can be very dangerous.  But if you must free pour, at least have a good counting system in place and a system to test the bartender’s pouring skills.  Here is a good video:

I am the In Room Dining Manager of a large hotel.  Our In Room Dining sales have really dropped over the last year.  Our service scores are also suffering.  Where do a start?

Great question!  Many hotels are reporting a drastic decrease in F&B sales per occupied room.  The In Room Dining sales have taken the biggest hit during these tough times.  Guests are really cutting back on the more expensive amenities of the hotels and room service is usually at the top.  Here are our recommendations:

1.  Revisit your menu and specifically your menu prices.  Many hotels dramatically increased their room service menu prices over the restaurant prices.  We recommend that the prices are similar, especially if your hotel is near many other restaurants…  especially if they are within walking distance.  Guests typically look at the room service prices and assume they are the same as in the restaurant.  If a guest feels they are too high, you have lost them as a customer in both room service and the restaurant.  Guests will grab breakfast from a quick mart and eat dinner at the restaurant next door. 

2.  Review the basics of room service selling with your Room Service Operators.  Now more than ever, they need to maximize the revenue on every call they receive.  Check out this article on how to increase your room service sales by as much as 50 percent!

3.  For help on improving your service, check out this article on how to deliver room service orders the right way!

Have any tips of your own?  Post them below!  Have a question that you would like answered?  Post it below or send it to us via the contact page.

I am a food and beverage manager at a hotel with two bars.  Can you tell me some ways that we can increase our revenues?  We are obviously a little bit slower lately, but is there anything that we can do to help?

The selling area of a bartender’s service is always overlooked. These selling standards are extremely important to generating higher revenues. Bartenders can come across as uncaring and unfriendly if they just approach and ask guests, “What can I get for you?” They also will not sell much more than the minimum guest order. Most hotel bars are not like the bars or nightclubs that stand alone. People usually expect more from a hotel bar. The service of a bartender should be similar to that provided by servers to a table of guests that are eating. There are many selling standards that should be in place for each time a guest arrives at the bar. This includes practices such as offering your drink menu to guests whether they know what they want or not, providing a food menu, suggesting any specialty drinks, offering more beverages, and offering bar snacks. Each of these practices has its own effect and benefit on your bartender’s guest service as well as revenues. Here is a breakdown.

Providing Food or Drink Menus

Having a menu in front of a guest makes it more likely that he or she will order something in addition to their normal order. Something on your menu may catch their eye and the guest might try it, giving you more revenues. They may not have been extremely hungry at the time, but just hungry enough to order that shrimp cocktail appetizer. They would not have known about it if a menu was not given to them. This can be done by simply asking the guest if he or she will be eating and providing them with a menu regardless of their answer. It is surprising how few bartenders do this even if the guests are sitting next to other guests that are eating. You cannot wait for a guest to ask for a menu.

Suggesting Specialty Drinks

Most hotel bars have their own special drink creations. Usually, by placing these drinks on your menu, you feel that they are tasty and charge a premium for them. Why then, would bartenders not try to sell them? In addition to providing a menu upon greeting the guest, bartenders need to offer a specialty drink or two by name. Most guests have their own predetermined drinks, but may try certain things on a bartender’s suggestion and recommendation. Why let the guest order an $8 vodka tonic when you can attempt to pour them a $13 special martini. This makes the bar more revenues and the bartender higher tips.

Offering Bar Snacks

Offering bar snacks to the guests will show that you are being attentive to them. There has been many times where our mystery shoppers sit at the bar and watch other guests eat their bar snacks without being offered any. Yes, most guests will ask for them but why make your guests ask. Provide them along with every drink that is served. Bar snacks also make your guests a little thirstier and can make them order more drinks. It is a small cost to pay to make your guests stay at your bar longer and order more drinks.

Up-selling To Premium Liquor

Many bartenders will just pour the bar’s well liquor if a guest asks for a generic beverage such as a vodka tonic. It only takes an extra second to ask if the guest would like Grey Goose, Belvedere, or Ketel One. This provides a choice of premium vodkas to the guest, earning your bar those extra few dollars in revenue. Instead of making your well brands the standard, why not make your premiums the standard and your well brands a second choice? If the guest asks what other vodkas your bar has, then you can tell them all your brands. It is pretty uncommon for bar guests to ask directly for the cheapest vodka you have.

Offering a Second (or Third) Drink

Before the guest is finished with the beverage in front of them, make sure that your bartender is offering them another one.  By doing so, you are attempting to keep the guest there longer and ordering more drinks.  They may not have stayed but by asking if the guest wants another beverage frequently causes the guest to quickly finish up their current one and agree to another one.  Everyone knows why guests go to your bar, so you have got to keep them ordering before they think they have had enough.  Obviously, remember your TIPS training and do not overdo it.

To make sure that your bartenders are consistently hitting these selling standards, continue to do regular mystery shopping.  You will see your revenues start to climb up in no time.

Have any tips of your own?  Post them below!  Have a question that you would like answered?  Post it below or send it to us via the contact page.

I was recently promoted to PBX Manager at a 4 diamond hotel.  Our service scores in PBX have been awful.  Can you help?

Thanks,

April

We can help.  Good phone skills are a lost art.  If you are experiencing poor scores when it comes to handling phone calls, focus on the basics.  The secret to PBX is consistency.  Here are some basic tips:

1.  Make it your goal to have every single phone call answered within 3 rings.  Test to make sure that it is happening.  Call the hotel during different times of the day and score each shift.  Don’t forget night audit.  We often call night audit and don’t get an answer even after 20 rings.

2.  Place a small mirror by every phone in the PBX office and teach every operator to answer every call with a smile in their voice.  If they have a smile in their voice, they also have a smile on their face…  hence the mirror.

Basics on answering external calls

All calls should be answered by using a greeting (good morning, good afternoon, good evening), announcing the name of the hotel, and announcing the name of the person answering the call, and an offer to help.  Example:  Good morning, thank you for calling the World’s Best Hotel, this is April, How may I help you?

The secret here is consistency.  The phone should be answered the same by every operator on every shift.

Basics on answering internal calls

Again, all calls should be answered by using a greeting (good morning, good afternoon, good evening), announcing the name of the department, and announcing the name of the person answering the call, and an offer to help.  Example:  Good morning, thank you for calling Guest Services, this is April, How may I help you?

This same format should be used by every person who answers a phone in the entire hotel.  It doesn’t matter if a guest calls the front desk, room service, or housekeeping.  Consistency is the key.

Also, when answering an internal call, you must use the guest’s name at least once during the call.  This is one of the most important keys to building loyalty.  Also, answering the phone by saying ‘good afternoon, Smith party’ does not count as using the guest’s name.  If your chain requires you to answer that way, that is fine but be sure to use the guest’s name at least one other time.  We prefer that you end every call with ‘thank you Mr. Smith’ or ‘my pleasure to connect you, Mr. Smith’.

How to transfer calls

Teach your team to say ‘my pleasure to connect you’ when transferring a call instead of ‘sure’ or ‘one moment’ or any other bad habits they are currently using.  It makes it clear to the guest that you are transferring the call.  Many times a simple question such as ‘do you have rooms available tonight?’ is answered with ‘one moment’ and then the call is transferred to a reservations automated attendant.  You must make it clear that you are transferring the call if you are not handling the request.

How to place guests on hold

The key to remember is to always ASK a guest to hold by saying ‘may I place you on hold for a moment?’ instead of ‘hold please’.  Try not to put the caller on hold more than one time during the call without an explanation such.

Should we use an automated attendant?

Automated attendants are fine as a second resort if all operators are busy but should never be the first option.  A caller should always get a real live person.  Hotels are service focused and it should show.  That is what separates us from calling Citibank or Microsoft Tech Support.  If you are tired of just transferring half of your calls to reservation and are tempted to put in an automated attendant, think again.  Spend the proper time in promoting your reservations phone number instead so calls go to the right place in the first place.

Have any tips of your own?  Post them below!  Have a question that you would like answered?  Post it below or send it to us via the contact page.